Spicy Cauliflower Taco

spicycauliTACO
6-8 Corn tortillas
Cabbage- shredded
tomatoes-diced
lime-optional

for “meat”:

1 head of cauliflower
1 Tbs olive oil
1 tsp smoked paprika
1 tsp chili powder
1 tsp garlic
½ tsp salt

sauce:
1/3 cup vegananese + 1 tsp plain almond milk
1/8 tsp garlic
1 tsp dill

For “cauli-meat”:
Preheat oven to 450 degrees.
Cut cauliflower into 1 inch or smaller florets. Toss in bowl with olive oil and spiced.
Spread in a single layer on baking sheet.

Bake 20-25 minutes until slightly browned, stirring halfway through

Now it’s time to create your taco! I like to toast my tortilla on the skillet with a dash of coconut oil. Layer on the cabbage, tomatoes, cauliflower, drizzle on the sauce and a bit of fresh lime juice.
 

Quinoa Enchiladas

 

enchilada
1 cup quinoa + 2 cup H2O
4 corn or flour tortillas
1 can enchilada sauce
½ cup black beans
½ corn
optional veggies: onion, peppers/mushrooms/zucchini
2 Tbs. cilantro
1 roma tomato
1 avocado
½ tsp. cumin
½ tsp chili powder
salt/pepper to taste

-Cook quinoa as directed on package (1 cup quinoa to 2 cups water- bring water to a boil, add quinoa, bring to simmer for 16 minutes).
-Preheat oven 375 degrees
-On stove top, lightly spray pan with cooking spray add choice of veggies and sauté until soften.
-Spray 9×13 oven-safe glass dish
-In medium bowl mix quinoa, cooked veggies, corn, and seasoning
-Spoon the mixture into the tortillas and roll (burrito style), place side by side on pan. Pour entire can of enchilada sauce on top.
-Bake about 15 minutes (until corners are a tad bit crispy)
-Let cool, garnish with sliced tomatoes, avocado, and fresh cilantro

Pumpkin Chili

1 tablespoon coconut oilpumpkin chili
2 medium sweet onions, diced
2 red bell peppers, diced
1 garlic clove, minced
1 butternut squash, peeled and sliced into cubes
1/2 cup pumpkin puree
16 oz vegetable broth
1 can diced tomatoes
1 can tomato paste
1 cup black beans, drained and rinsed
2 can kidney bean, drained and rinsed
1 Tbs chili powder
2 tsp dried oregano
1 tsp nutmeg
2 teaspoon smoked paprika
dash of salt

Melt coconut oil in your soup pot over medium heat.
Sautee the onion and bell peppers, add in garlic.
Once the onion has soften, add in veggie broth and all spices.
Bring to a boil, add in squash, beans, tomatoes,
Simmer for 20 minutes, until all vegetables have cooked through.

For extra spice, sprinkle more chili powder on top.  Serve pumpkin cornbread.

Pesto and Veggie Deep Dish Pizza

pizzaIngredients:
1 pizza dough (Trader Joe’s sells a vegan whole wheat, or you can use this)
¼ cup pesto-spinach sauce
1 cup spinach
your choice of veggies: mushroom, onion, peppers, tomatoes, broccoli, zucchini- thinly sliced

Directions:

-Preheat oven to 400.
[If you choose, you can broil you veggie before hand: toss veggies in olive oil on a baking sheet, and broil for 4-6 minutes (@450) on the top rack (low/medium broil), tossing once for even cooking. Remove from oven and set aside.]

-Preheat oven to 450 degrees F.
-Spray the cast iron skillet olive oil.
-Drop in your dough and press it down into the pan, pushing it up around the sides about an inch
-Spoon your sauce onto dough and spread around to edges
-Next start layering your veggies: I choose diced onion, spinach, and red, yellow, and orange bell peppers.
-Bake for 25-30 minutes, until the crust is golden brown and the sauce are bubbly. Let rest for 5-10 minutes before cutting, then serve.

Processed with Moldiv

Cauliflower Buffalo Wings

cauliflowerwings

  • head cauliflower; chopped into bite size piece
  • ½ cup flour
  • ½ cup water
  • Pinch of kosher salt
  • Pinch of granulated garlic powder
  • Non-stick olive oil spray

    For Wing Sauce:

  • 1 Tbs. Earth Balance butter substitute; melted
  • 2/3 cup Sriracha
  • 2 Tbs your choice of Hot sauce (I used Buffalo Style Tabasco)

Preheat oven to 400F.

In a small bowl, Whisk together flour, water, garlic powder and salt.
Dip cauliflower pieces in the batter ensuring pieces are coating evenly, place on a lightly greased, non-stick baking sheet.

Bake “wings” for about 10 minutes, then flip with a spatula and bake on the other side for an additional 5 minutes.

Whisk together Frank’s Red Hot sauce and Earth Balance butter substitute in a small bowl.

Remove wings from oven, and using a bbq brush, coast each piece with the hot sauce mixture

Bake coated cauliflower for an additional 10 minutes with hot sauce Remove from oven.

Let cauliflower wings cool a bit before devouring
Serve with  Vegan Ranch Dip

cauliflowerwing2

Curry Quinoa with Veggies

curryQUINOA
1 cup quinoa
2 1/4 cups veggie broth
3 Tbs curry powder
1 garlic clove, minced
1 Tbs olive oil
1 onion, chopped
1 head of broccoli or cauliflower
1 bell pepper, sliced thinly
8 Carrots, chopped
8 oz mushrooms, sliced
if you like it spicy you can add in sriracha to taste, or sprinkle with red pepper flakes
-In medium pot, cook quinoa in veggie broth. Bring to a boil and let simmer 15-20 minutes, until the broth is soaked up. Mix in the curry powder, (for a creamier and sweet flavor, use half coconut milk)
-In sauce pan with olive oil: sauté the onion, peppers, and mushrooms with garlic.
-In another pot steam the carrots and broccoli in about an inch of water, for about 7 minutes.
-Once everything is ready, mix together in bowl. If quinoa is too dry, add in a touch of water, or a bit more coconut milk
-Season with salt in pepper to taste
curryQUINOA, upclose

Vegan Spring Rolls

Vegan Spring Rolls with Peanut SauceveganspringROLLS

Rice paper wraps
cilantro
cabbage
cucumber, sliced long and thin
matchstick carrots

Red pepper, sliced long and thin

dipping sauce:

½ c. Peanut Butter
1 Tbs coconut oil
1 Tbs brown sugar
1 Tbs chili powder
2 Tbs almond milk
1 Tbs tamari

Follow directions for rice paper wrap (using warm warm).
Place cabbage, followed by cilantro, and then layer in veggies.
Tighly wrap.

For Sauce: Melt Peanut Butter slightly with coconut oil. Stir in remaining ingredients.

Zucchini Pasta with Avocado Lemon Basil Pesto

Zucchini Pasta with Avocado Lemon Basil Pesto

zucchiniPESTO2

Sauce:

1 ripe avocado
½ cup basil
1 Lemon, for juice
1 Tbs Oregano
Thyme
¼ cup Water (or more if needed)

Pasta:
3-4 Zucchini

Using Blender (Vitamix) blend together all ingredients.  Add more water if needed, until you get the consistency you desire.
For pasta you will need a Veggetti (this can be purchased at Bed, Bath and Beyond).
Simply stick one end of zucchini through the Veggetti and rotate creating long “noodles”. Boil water, throw in your noodles, and boil for 1 minute.  Remove from heat and rinse.  Drizzle sauce over your cooked zucchini pasta and enjoy!

If you’d like, you can add more veggies to the mix, such as sliced grape tomatoes.

zucchiniPESTO1

 

 

[Leftovers can store in fridge for a day or so]

Thai Soba Noodles with Peanut Sauce and Veggie

thaiSOBA with Peanut sauce
Ingredients:

Soba Noodles
red pepper, thinly sliced
1 cup shelled edamame
8 oz mushrooms, sliced

sauce:
1/3 cup peanut butter
¼ cup extra virgin olive oil
2 Tbs Soy Sauce
1 Tbs Rice Wine Vinegar
1 Tbs agave nectar
1 Tbs sesame oil
1 garlic clove

Boil Soba Noodles for 3 minutes. Drain and Rinse with Cold Water.
Stir-fry the red peppers, mushroom, and edamame in a pan or Wok. Once slightly cooked through remove from heat.

For sauce, blend all ingredients in blender until smooth.

Serve cold, mix noodles with veggies and drizzle sauce on top!