Day 352 Carrot Casserole

Carrot Casserole

5 1/2 Cups Carrots, peeled and sliced
Water for boiling
1 Veggie Bouillon cube
1 Bunch Green Onions, chopped
2 Tablespoons Earth Balance
4 Ounces Soft Spreadable Vegan Cheese
8 Ounces Vegan Sour Cream
1/4 Cup Soy Milk
1/4 Cup Pistachios, ground
1/4 Cup Parsley, Chopped

Ingredients

1.  Combine carrots, water and bouillon in a saucepan.  Bring to a boil and cook 15 - 20 minutes until carrots are crisp tender.  Drain.

Cooked carrots

2.  Melt Earth Balance in a skillet over medium heat.  Add green onions and saute.  Mix in sour cream, vegan cheese and soy milk.  Ix well and heat until well combined and saucy.

Sour cream sauce

3. Add carrots to a 2 quart casserole dish..  Pour sour cream mixture over the carrots and mix well.  Top with the parsley, then the pistachios.  Bake  at 350 F for 20 minutes.

Goes well with Roasted Pepper Broccoli and lentils.

Pairs well with a 2006 Turkish Red Wine

Soundtrack Spotify's Latin Christmas Playlist.