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1. Preheat your oven to 350°F (175°C).
2. In a mixing bowl, combine blanched broccoli, seasonings, cooked quinoa or rice, and Better Balance Cheese Sauce. Mix well to coat the ingredients.
3. Transfer the mixture to a greased baking dish.
4. In a small bowl, mix breadcrumbs with olive oil, salt, and pepper, and lemon zest. 
5. Sprinkle the breadcrumb mixture evenly over the casserole.
6. Bake in the preheated oven for 25-30 minutes, or until the top is golden and the casserole is heated through.
7. Let the casserole cool slightly before serving.

• 3 cups broccoli florets, blanched
• 3 cups Better Balance Cheese sauce
• 1 cup Better Balance Plant-Based Shreds
• 2 cups cooked quinoa or rice
• 1/2 cup breadcrumbs
• 2 tsp onion powder
• 2 tsp garlic powder
• 1 tsp chili powder 
• ½ tsp nutmeg 
• 4 tbsp lemon juice
• 2 tbsp lemon zest 
• ½ cup nutritional yeast
• 1 tbsp olive oil
• Salt and pepper to taste

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1. In a saucepan over medium heat, combine Better Balance Cheese Sauce, vegan beer, Dijon mustard, garlic powder, salt, and pepper.
2. Stir continuously until the mixture is smooth and heated through.
3. Prepare the hot dog links according to your preference (grilling, boiling, or microwaving).
4. Preheat your oven according to the puff pastry package instructions.
5. Roll out the vegan puff pastry sheets and cut into strips.
6. Wrap each hot dog link with a strip of puff pastry, creating a spiral pattern. Secure the ends with a bit of water to seal.
7. In a pot, bring water to a boil and add baking soda. Boil each wrapped hot dog for about 30 seconds, then place them on a baking sheet.
8. Sprinkle the boiled pretzel dogs with coarse salt.
9. Bake the pretzel dogs in the preheated oven according to the puff pastry package instructions, until they are golden brown.
10. Serve the pretzel dogs alongside the warm beer cheese sauce for dipping.

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• 1 cup Better Balance Cheese Sauce
• 1/2 cup vegan beer (or vegetable broth)
• 1 tsp Dijon mustard
• 1/4 tsp garlic powder
• Salt and pepper to taste
• 6 vegan Better Balance hot dog links
• Vegan puff pastry sheets
• 1/4 cup baking soda
• Coarse salt, for sprinkling
• Pretzel sticks or toothpicks, for serving.

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1. Cook the pasta according to the package instructions. Drain and set aside.
2. Heat the cheese sauce in a large non-stick pot or pan until smooth and velvety, stirring often. Whisk in the the nutritional yeast, garlic powder, onion powder, nutmeg, turmeric, and lemon juice. 
3. Add the cooked pasta, miix well until the pasta is coated. Serve the Vegan Mac N Cheese hot, garnished with chopped fresh parsley OR if desired transfer the mac n cheese to a baking dish and top with panko mixture.
4. Bake for 15 minutes at 400 F until browned
5. Remove from oven and enjoy!

• 4-5 cups cooked elbow macaroni or pasta of choice.
• 3 cups Better Balance Cheese Sauce
• 1/4 cup nutritional yeast
• 3 tsp garlic powder
• 3 tsp onion powder
• 1 tsp nutmeg 
• ½ tsp turmeric 
• 3 tbsp lemon juice 

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For Topping: 

• 2 cups panko bread cribs
• 1 tsp paprika or chile powder
• 2 tbsp lemon zest 
• 4 tbsp vegan butter
• Salt and pepper to taste
• Chopped fresh parsley, for garnish.

1. In a stovetop pan or microwave-safe bowl, heat the Better Balance Cheese Sauce according to the package instructions.
2. Stir in the diced tomatoes, diced jalapeños, cumin powder, chili powder, and salt. Cook for an additional 2-3 minutes until the ingredients are well combined and heated through.
3. Garnish with chopped cilantro and serve warm as a dip or drizzle.

• 1 cup Better Balance Cheese Sauce
• 1/4 cup diced tomatoes (canned or fresh)
• 2 tbsp diced jalapeños
• 1/4 tsp cumin powder
• 1/4 tsp chili powder
• Salt to taste
• Chopped fresh cilantro, for garnish
• Tortilla Chips