Cauliflower Rice Taco Skillet

You can use rice instead of cauliflower rice but the later makes this so fast to come together. I cooked the cauliflower rice according to the package directions and then added it at the appropriate time. This was ready in under 30 minutes. I cooked it in my Dutch oven but a large skillet would work better. Here's  your next Taco Tuesday menu.

• 1 small sweet onion, diced
• 1 tablespoon garlic, minced
• 1 bell pepper, diced
• 1 jalapeno, diced (optional)
• 12 ounces vegan ground beef (I used Impossible, thawed)
• 1 packet reduced sodium taco seasoning
• 12 ounces cauliflower rice, cooked according to package directions
• 1 15-ounce can pinto beans, drained and rinsed
• 1 15-ounce can fire-roasted diced tomatoes
• 1 lime juiced
• Garnish: avocado, cilantro, pickled jalapenos, tortilla chips

Heat 2 tablespoons water over medium heat. Add the onion, garlic, bell pepper, jalapeno, beef and taco seasoning. Stir to break up the beef.

Cook for about 5 minutes, stirring frequently

Pour in the cooked cauliflower rice, beans and tomatoes and mix well.

Cook for about 10 minutes, stirring every few minutes.  Add lime juice and serve.

Served with desired garnishes and some hot sauce.

If you are not a fan of heat you can leave the jalapeno out of the dish. 

Enjoy!

Bolognese Sauce (WFPBNO)

I have a ground beef crumble that uses this same concept of cauliflower, walnuts and mushrooms. Pulse in a food processor, add taco seasoning for tacos or use in a casserole, etc. Using this same idea and a marinara sauce recipe I made this for dinner last night. It turned out really good and you can't taste the mushrooms as there are only a few and there is so many other flavors going on. I served this over brown rice spaghetti. It is better to let the sauce simmer for a while and thicken up so you will want to start your sauce early in the day. I started everything early and let the crumbles sit while the sauce simmered.

For the crumbles:

• 1 medium head cauliflower, cut into florets
• 3/4 cup walnuts
• 4 ounces mushrooms, large chopped (I used baby bellas)
• 6 tablespoons nutritional yeast
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon balsamic vinegar
• 3 tablespoons low-sodium soy sauce

Preheat oven to 375F. Pulse all the above ingredients in your food processor, don't over do it you want something resembling ground beef. Line baking sheet with parchment paper and spread the mixture into an even layer.  Bake for 15 minutes, then gently toss, add back to oven for another 15 minutes.

Marinara Sauce:

• 1 yellow onion, chopped
• 1 stalk celery, chopped
• 1 heaping tablespoon minced garlic (I buy pre minced)
• 1/4 cup tomato paste
• 1 cup red wine (or veggie broth) I used Pinot Noir
• 1 28-ounce can crushed tomatoes
• 1 14-ounce can diced tomatoes
• 1 tablespoon maple syrup
• 1 tablespoon Italian seasoning
• several grinds of black pepper
  
  
• 1 16-ounce package spaghetti noodles, or your favorite pasta.

Set a large Dutch oven over medium heat and saute the celery, onions and garlic for 3-4 minutes in a few tablespoons of water.

Add the tomato paste and a little more water and stir well. 

Add the red wine and stir, allow to cook about 5 minutes.

Add the remainder of the sauce ingredients. Stir well and let cook about 5-6 minutes. 

Reduce heat and let the marinara sauce simmer at least 20 minutes. But longer results in a thicker sauce.

While that simmer check on the cooling crumbles. Start your water for your pasta.

Once the sauce is the thickness you like add the crumbles. 

Stir well and leave on low while you cook the pasta according to the package directions.

Serve it up with a salad, or some bread. 

Enjoy!!!

Mediterranean Orzo Salad (WFPBNO)

The weather has been so stinking hot here I've not really wanted to cook. I decided on another cold pasta salad for lunches over the weekend. I had everything I wanted to put into this salad with the exception of the baby spinach. So, off to the grocery I went and then I grabbed all the "Mediterranean" flavors in the frig and pantry and made this delicious salad. The leftovers were delicious, I did add a splash of red wine vinegar and a squeeze of lime. After a quick toss, it was ready to serve. I would consider this very friendly as far using the ingredients you have on hand.  Get your water on to boil before prepping the veggies and dressing.

Salad:

• 8 ounces orzo
• 5-6 cups baby spinach, tear larger leaves
• 1 can chickpeas, rinsed and drained - SAVE that aquafaba water
• 1 cup diced tomato or halved cherry tomatoes, I used a combo of both
• 1 cup mini cucumbers, sliced
• 1 bell pepper, sliced and cut into bite-sized pieces, I used red
• 1/4 cup red onion, diced
• 1/4 cup kalamata olives, sliced
• 1/4 cup green olives, sliced
• 1/4 cup vegan feta, crumbled (you can omit this)

Be sure that water is on to boil. You will cook your orzo according to the package directions. Meanwhile add all the other salad ingredients to a large bowl. The spinach is on the very bottom.

Dressing:

• 1/4 cup aquafaba
• 2 tablespoons lemon juice
• 2 tablespoons red wine vinegar
• 2 tablespoons fresh parsley, chopped
• 1 teaspoon dried oregano, use fresh if you have it
• 1 clove garlic, grated
• salt and pepper to taste

Once the orzo is cooked, drain and rinse in cool water. Let cool before adding it to the veggies in your bowl. Then give it all a good toss.

Mix all of the dressing ingredients while the orzo is cooling. Give the dressing a good whisk. Give this a taste before adding it to the salad to see if you prefer to a add a little bit more of anything.

Once the salad is ready add the dressing and give it a final toss.

We ate this immediately and had leftovers the next day. I did add a few splashes of red wine vinegar and a squeeze of lime before serving the leftovers. It was delicious at room temp but even better cold from the frig.

Enjoy!!!

Pesto Pasta Salad (WFPBNO)

This is my new favorite pasta salad. It has minimal ingredients and is delicious. I make oil free pesto during the summer, freeze it in ice cube trays. Once frozen crack it out into freezer ziplock baggies and keep in the freezer. When you need pesto just pop out how ever many cubes you need and let it thaw. That made this salad super easy to toss together. Feel free to add the veggies and items you and your family love. It's so good and it makes a lot so you may want to cut the recipe in half. 

• 1 16-ounce bowtie pasta, cooked and cooled
• 2 servings tempeh bacon, crumbled
• 1 1/2 cups cherry tomatoes, halved (should be bite-sized)
• 1 smallish red onion, diced
• 1 can artichoke hearts, quartered, I then cut each quart in half 
• 1/2 cup olives, I used halved kalamata olives
• 1/2 cup pepperoncini peppers, sliced
• 3/4 cup pesto, can be homemade or store-bought but shoot for no oil

I made my tempeh bacon a day in advance. Start the water to cook your pasta before you being or earlier in the day. While my pasta cooked I mixed all the vegetables in a large bowl.

Once the pasta is ready drain and rinse with cold water.

Add the cooled pasta and the pesto to the bowl of veggies. Take you time and stir until everything is coated with the pesto. This took a bit but be patient. 

Sorry my pic is so blurry, not sure what happened. But this is so good and would be perfect served at any cookout.

Enjoy!

15 Bean Soup (WFPBNO)

I'm sorry these pictures don't do this recipe justice. This is so easy and super delicious as well as filling. I used the Slow Cook feature on my Instant Pot to make this soup. Also, one of the things I love about this dish is you don't have to soak the beans in advance!! I have several recipes that don't require pre-soaking of the beans and I love that they are so easy to throw together. I know the weather is really heating up; but I'll tell you, I can eat soup year round. Throw most of the ingredients in your slow cooker and when you get home in the afternoon all you have to do is add the diced tomatoes and let it cook another 30 minutes. How easy is that? Be sure to throw some of your favorite hot sauce on and a garnish before eating! Remember we eat with our eyes first.

• 1 package 15 Bean Soup mix
• 8 cups vegetable broth (if you like it real soupy you can add more)
• 1 large sweet onion, diced
• 1 clove garlic, minced
• 1 teaspoon chili powder
• 1 can (15 ounce) diced tomatoes
• Garnish: hot sauce and sliced scallions

In a colander rinse the beans and remove any small rocks or unwanted debris. To your slow cooker add the beans, broth, onion, and garlic. Stir well. Set slow cooker on high and cook for 6 hours. Test a couple of beans to ensure they are tender. If not cook longer. Once the beans are tender stir in the tomatoes and chili powder. Cook an additional 30 minutes so the tomatoes heat up.

This is the soup once it's removed from the slow cooker to cool before storing in the frig.

This is a delicious bowl of yummy. Serve with cornbread or serve over rice.

Enjoy!!!

Enchilada Pasta (WFPBNO)

I'm sorry I didn't have a post for last Saturday. I had Covid and was really not up to cooking. I feel much better this week and have a delicious, quick  pasta dish to share. I used rigatoni for this but in hind site it's really too big. It was delicious but I think it would be easier to eat and more pleasant to look at with a slightly small pasta. Just use what you have in your pantry. The flavors are so much better as leftovers, the seasoning really have time to marry in the leftovers. This made 6-8 servings depending on how hungry you are. Leftovers are delicious and reheated on the stovetop nicely. 

• 1 pound pasta, use a shape that will grab and hold onto the sauce
• 1 sweet onion, cut in half and then sliced think
• 1 red bell pepper, cut into think strips
• 1 jalapeno pepper, sliced thin (remove seeds if you want mild)
• 1 heaping tablespoon minced garlic
• 1 15-ounce can petite diced tomatoes
• 1 cup prepared lentils, rinsed and drained
• 1 15-ounce can black beans, rinsed and drained
• 1 package reduced-sodium taco seasoning
• 6 cups vegetable broth

In a Dutch oven heat 2 tablespoons water. Once hot add garlic and onions and cook  until translucent.

Add bell pepper and jalapeno and saute.

Add black beans, lentils and tomatoes. Stir well.

Add broth. Stir well and bring to a boil.

Add pasta, stir and bring back to a boil.

Add taco seasonings. Stir well. Cover pot and reduce heat to a simmer with lid slightly ajar.

Stir frequently so the pasta doesn't stick to the bottom of the pan and cook covered for about 15 minutes.

Stir again and recover. Let sit for 5-8 minutes for pasta to soak up some broth and thicken.

Serve with a garnish of parsely or cilantro it you want. 

Since the broth is a little soupy I served this in a deep bowl. A slice of garlic bread would have been lovely with this.

Enjoy!!!