Cheesy Taco Pasta (WFPBNO)

This is a quick, filling and delicious pasta dish. The leftovers reheated well and I would say this is 6 servings. I'm sure you have all of these ingredients in your kitchen. This would go well with a side salad or some chips and guac. You decide.

• 8 ounces shell pasta, I had chickpea pasta and added a few rotini to it 
• 8 ounces vegan burger meat, I had leftover homemade meatballs, quartered
• 2 cups salsa (I had Roasted Chipotle)
• 1 + cups vegan cheese (I used Brand New Vegan's Cheese Sauce)
• 1 package low-sodium taco seasoning
• 1 cup water (reserved from cooking pasta)
• sea salt and pepper to serve

Get your water going first, cook pasta according to package directions. Remove from heat, drain and set aside.

I quartered homemade vegan meatballs into a non-stick skillet and added the taco seasoning with a splash of water. Cook until the meatballs are heated all the way through. You may need to add another tablespoon or so of water. 

Lower heat and add the pasta water, pasta, salsa and cheese. Stir to combine and cook until everything is hot. 

I don't cook with salt, but I do taste my food and if needed add a tiny amount. You can really taste it if it's not cooked into the dish. Garnish with chopped cilantro and enjoy!

Burrito (WFPBNO)

First off let me say that this tasted amazing. However, my tortillas should have been bigger so I could but MORE filling in them. So the finished product pics look terrible. Next time I make these I will update the photos. We made burrito bowls for lunch the next day and I should have taken a pic of that because it was beautiful. I'll grab a bowl picture when I make these again!

• 1 box Zatarain's Spanish Rice, cooked according to package directions
• 1/2 medium red onion, thinly sliced
• 1 red bell pepper, thinly sliced
• 2 15-ounce can's black beans, drained and rinsed
• 2 teaspoons cumin
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon smoked paprika
• 2 tablespoons lime juice
• 1 avocado, sliced
• shredded lettuce
• 4 whole wheat tortillas (get the biggest you can find, mine were too small and I couldn't get a good pic)

Start the Spanish rice. Then, in a large skillet saute vegetables for 6-7 minutes in a little water, until tender.

Add the black beans, garlic powder, cumin, onion powder, paprika, lime juice and 2 tablespoons water. 

When rice is ready give it a fluff with a fork and set aside.

Stir well and cook about 2-3 minutes until liquid evaporates.

Place tortilla on cutting board. Spread 1/2 cup or so of rice.Top with veggie mixture, avocado, lettuce, and any sauce you would like (i.e. salsa, sriracha, etc.) 

Pardon these terrible pics of the finished product. I will  update pics the next time I make these with a big tortilla!! 

Enjoy!

Sticky Cauliflower (WFPBNO)

This may be one of the best dishes I've made in some time. The cauliflower reminds me Sweet and Sour Chicken from our favorite Asian restaurant. Folk this is a make again dish! Also, the leftovers reheated well. The sauce is nice and sticky-sweet with a touch of heat. 

Cauliflower:

• 1 large  head cauliflower, cut into bite-sized florets
• 1 cup all-purpose flour
• 2 tablespoons cornstarch
• 1/2 cup non-dairy milk, unsweetened (I used Almond)

Sauce:

• 1/2 cup low-sodium soy sauce
• 1/2 cup maple syrup
• 6 tablespoons rice vinegar (I used garlic flavored)
• 2 tablespoons sriracha (if you aren't a fan of the heat start with less)
• 2 tablespoons, fresh ginger, grated
• 6 cloves garlic, minced
• 1 cup salt free, vegetable broth
• 4 tablespoons corn starch
  
  Garnishes: sliced scallions, cooked jasmine rice, sesame seeds

Preheat to 425 F. Line a large baking sheet with parchment paper. In a large bowl, whisk the flour and cornstarch. Pour the milk and water in and whisk to combine. The batter should be kind of thick, but still pour-able. If it's too thick add more water.

Drop a handful of cauliflower into the batter and coat well. Shake off excess and put on baking sheet. Be sure the pieces don't touch. Cook for 10 minutes, then flip the pieces and cook for 10 more minutes.

I turned the oven off but left the pieces in the oven (just keep an eye on them) while I prepared the sauce.

In a large skillet, over medium heat, add soy sauce, maple syrup, vinegar, sriracha, ginger and garlic. Whisk to combine and bring to a simmer.

In a small bowl, whisk cornstarch and broth and add to the skillet. 

Let it simmer until it becomes sticky and thickens up. This may take up to 5 minutes. Stir often so it doesn't stick to the skillet.

Add the cauliflower and toss to coat each piece well. Remove from heat and serve.

I served this over rice and garnished with sliced scallions and white sesame seeds. I also cooked a vegetable roll as a side.

Black Bean Soup

Nothing like a little nip in the air to have you craving a bowl of warm, comforting soup. I used canned beans and made this over the weekend. All of the flavors are spot on, delicious. This  made 4 servings and could easily be doubled for a crowd.

• 1 cup diced sweet yellow onion
• 5 cloves garlic, minced
• 2 15-ounce cans black beans, slightly drained
• 2 cups water mixed with 2 teaspoons Better Than Bouillon no-chicken base
• 1 tablespoon ground cumin
• 2 teaspoons chili powder
• 1/4 teaspoon ground coriander
• 1-2 chipotle peppers in adobo sauce (these are hot)
• 1 tablespoon dark cocoa powder
• Garnish: lime, avocado, cilantro, hot sauce, diced onion, whatever you like

Saute onion in large pot with 1-2 tablespoons water until translucent. Add more water if needed.

Add black beans, broth, cumin, chili powder, coriander, chipotle peppers, cocoa and black pepper.

Simmer over medium heat, then reduce to low. Add lid, slightly ajar and cook 20-30 minutes. The longer it simmers the tastier the soup. Taste and adjust any spices that you wish. 

I cooked white rice while the soup was cooking and served the soup with the rice. I garnished with lime juice, avocado and a shot of Frank's hot sauce.

Enjoy!!!