Comfort foods

Words cannot describe how good this food is....

Mushroom/nut loaf, "cheesy" potatoes and fresh green beans.

The loaf recipe is from the Gluten-Free Vegan by Susan O'Brien.  The only difference is, before I added the nuts, garlic and mushrooms to the skillet, I pureed them together to give it a more meat loaf consistency.

For the cheesy potatoes:

about 40 small white and red potatoes boiled for 15 minutes or until tender. Drain immediately and set aside.

For sauce: (this recipe is from my yoga teacher and is amazing!)
1 stick of earth balance (vegan butter)
3/4 C. raw cashews (soaked and drained)
2-3 C. hot water
1/2 C. nutritional yeast (this is not the yeast you use to bake with)
1 package Vegan Gourmet Follow Your Heart Cheddar Cheese
1/4 tsp. paprika
2tsp. sea salt
1/4 tsp. pepper

Melt butter over medium heat in saucepan.  Combine water and cashews in blender.  Add cashew mix to saucepan. Shred block of cheese and add it and the remaining ingredients to the saucepan.  Stir constantly with whisk until cheese has melted and sauce starts to thicken.

In large baking dish, lightly spray and add boiled potatoes and cheese sauce.  Cook at 350 degrees until cheese starts to bubble (about 15-20 minutes).

For beans:
Combine 3 C. of fresh beans and 1 - 1 1/2 C. water in saucepan.  Bring to a boil, reduce heat to simmer for 6-10 minutes.  Drain, drizzle with olive oil and sea salt.