In a large pot, boil water on high heat, then stir in rice and quinoa macaroni pasta. Decrease heat to medium-low and cook for about 12 minutes, or until al dente. Next, add an inch of water in a medium pot, add the broccoli, and bring to a boil over high heat. Reduce heat and cover; cook for about five minutes. Combine drained macaroni and broccoli in the large pot.
For “cheese” sauce, soak one-and-a-half cups of cashews in water for four hours. Transfer to a blender, and add two cups of water, three tablespoons of nutritional yeast, two tablespoons of fresh lemon juice, one tablespoon of chopped onion, one chopped garlic clove, and three-quarters of grey Celtic sea salt, then process in a high-powered blender until smooth.
Add the “cheesy” sauce into the pot with the broccoli and pasta, and cook over medium heat for about five minutes. Serve hot.
5. Oven-Roasted Broccoli Recipe
Preheat your oven to 400 degrees Fahrenheit. In a large bowl, mix one bunch of broccoli florets with extra virgin olive oil and Celtic grey sea salt.
Next, spread the broccoli out on a baking sheet, lined with parchment paper. Bake in the oven until slightly browned for about 15 minutes.
Remove from the oven, and serve hot.
Sources
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