found a broccoli and lentil recipe on a message board and have
modified it to fit our needs.
c red lentils 1 cup quinoa 2+ cups broccoli florets 1 cup of a chopped
mushroom 1 cup of a chopped onion 1/4 tsp dried oregano 1/2
tsp dried thyme 1/2 tsp salt two cloves minced garlic 3 c
everything but the broccoli in a cast iron pan pour the liquid in and
stir well. After the quinoa and lentils are cooked add the
broccoli. Add the topping and broil until slightly brown
cup of ground soaked and dried buckwheat 1/4 cup nutritional
yeast 1/4 teaspoon salt 3 tablespoons chilled Earth’s Balance
or like 1/4 teaspoon thyme
until crumbly in a food processor or blender and sprinkle liberally
over the top of casserole. The original recipe calls for it to be
served with a little sour cream on top. I had some cashew sour kreme
from Ani's Raw Food Essential.
The broth i used was low sodium, but the nutrition calculator didn't have low sodium vegetable broth.