The past few weeks life has been very hectic. While most of you are in lockdown, our pop-up, mobile tuk-tuk bakery has been running at full speed. Now more then ever people are relying on staple foods - such as bread - that can easily be picked up or delivered and enjoyed at home.

Long working days combined with the extreme heat have kept me away from my computer. After coming home, taking a shower, and cooking for my hubby and myself, I didn’t feel like doing a lot more.

Also, constantly having the wear a mouth mask while temperatures are around 40C or 104F and humidity is around 60 to 70% is very tiring. Believe me.

In Cambodia, however, corona doesn’t seem to strike that hard compared to my home country Belgium and many other countries across the world. According to some scientists, we have this extreme heat to thank for the low infection rate (122 reported cases and no deaths reported so far).

I hope you and your families are all in good health and not going too crazy to be locked up. Stay strong and nourish your body with nutrient-dense plant foods to boost your health and happiness.

QUINOA CASSEROLE WITH PARSLEY CAULIFLOWER CASHEW CHEESE SAUCE

This is my entry to the Qurator's Tasty Tuesday #122. Are you a foodie too? Check out this lovely weekly steemit contest.

INGREDIENTS (SERVES 3-4)

1 cup carrot, chopped
1 cup eggplant, chopped
1 cup zucchini, chopped
1.5 cups cooked chickpeas
1 cup uncooked quinoa
Himalayan pink salt and black pepper to taste

For the parsley cauliflower cashew cheese sauce

2 cups cauliflower florets
1 cup fresh parsley
¼ to ⅓ cup raw cashews
¼ cup nutritional yeast
3 cloves of garlic, peeled
Himalayan pink salt and black pepper to taste
Ground nutmeg to taste
½ tsp turmeric powder

INSTRUCTIONS

Preheat oven to 200c or 400F.

Cook quinoa according to the instructions on the package.

Add carrot, eggplant, zucchini, and chickpeas to a baking sheet. Drizzle with cooking oil and season with black pepper to taste. Roast until the veggies are slightly browned and cooked through.

Meanwhile, boil cauliflower, garlic cloves, and cashews in water. When cooked, drain and blend with the fresh parsley, nutritional yeast, turmeric, nutmeg, Himalayan pink salt, and black pepper.

In an oven-safe dish, combine the cooked quinoa and roasted veggies. Season with salt and pepper to taste. Top the mixture with the cashew cauliflower cheese sauce.