Broccoli & Cauliflower Casserole

This is so good. I didn't have any homemade compliant cheese and I caved and used Daiya. I only used 1/2 cup so I'm not beating myself up over it. But I know the compliant cheese sauce mixed in with the "sauce" and then some on top would have been amazing. Next time!

• 2 cups broccoli, cut into bite-sized pieces
• 2 cups cauliflower, cut into bite-sized pieces
• 2 cups un-sweet almond milk
• 1/4 cup unbleached all purpose flour
• 2 tablespoons nutritional yeast flakes
• 1/4 teaspoon ground nutmeg
• 3/4 cup panko
• 1/2 cup vegan cheese, shredded
• 3/4 tablespoon paprika
• 3/4 tablespoon dried parsley

Preheat oven to 400F. Cook broccoli and cauliflower in boiling water for 3 minutes. Drain and set aside.

Blend together milk, flour, nutritional yeast and nutmeg until smooth. Cook stirring well, over medium heat until thickened. Remove from heat.

Add broccoli and cauliflower to a bowl.

Add the sauce and mix well.

Pour into sprayed casserole dish.

Sprinkle with panko, cheese, paprika and parsley.

Cook 15 minutes until nice and bubbly.

We had this with mashed potatoes and gravy and a thick sliced tomato.

Enjoy!!!

 

Taco Soup (WFPBNO)

We made this soup last winter at work and I had forgotten all about it. I found this last week and it needs to go into rotation this fall.  This is based on a recipe that uses chicken, which of course I didn't use. I did throw in a handful of soy curls (they aren't in the picture) as an after though. As long as you buy salt free or reduced sodium canned goods you will keep a handle on the amount of sodium involved.

• 1 can black beans, drained and rinsed
• 1 can pinto beans, drained and rinsed
• 1 can petite diced tomatoes
• 1 heaping cup frozen corn
• a handful of soy curls
• 3 (10 ounce) cans green enchilada sauce
• 1 1/2 cups vegetable broth
• 1 package taco seasoning
• Garnish: fresh sliced jalapeno, lime, tortilla chips, cilantro

Add all the ingredients, except for garnishes into soup pot. Give it a good stir and bring to a boil.

Then, lower heat to a simmer and cook 20-25 minutes. 

Serve warm with garnishes.

Makes about 6 large servings. Enjoy!!

Fajitas in the Oven (WFPBNO)

We get vegetable fajitas from our local Mexican restaurant. Well we have only been out to eat once since March and that was at a food truck eating outside. I looked at the veg we had in the frig and came up with these. Today's lunch will be leftovers turned into a Fajita Bowl.

• 1 8-ounce container sliced mushrooms
• 1 bunch asparagus, woody ends snapped off
• 2 bell peppers (I had yellow and green but red would be awesome)
• 1 red onion, sliced
• 1 small yellow squash, sliced
• 12 cherry tomatoes, I left mine whole
• 2 teaspoons chili powder
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• 1 teaspoon garlic powder
• 1 teaspoon oregano
• tortillas
• Garnish: guacamole, salsa, shredded lettuce, pickled jalapeno slices

Preheat oven to 450F. Line two sheet pans with parchment paper and set aside. Place the vegetables in a large bowl. 

Mix the seasoning in a small bowl. Taste to see if you want to adjust any spice. Add the spice mixture over the veggies and give it all a good toss.

Divide the vegetables between the two sheet pans. Try to have a single layer so they roast and don't steam. After 15 minutes, give them a toss and put back into oven for about 10 minutes.

Keep an eye on them near the end you don't want them to burn.

While they are roasting get out your tortillas and garnishes.

Add roasted vegetables to a warmed tortilla and top as desired.

Enjoy!!!

Red Lentil Chili (WFPBNO)

I have seen several red lentil chili recipes and decided to toss the parts of each that I live and came up with this beauty. This is so flavorful, makes enough for 6, so we had leftovers, which reheated easily. I made this on the stove-top in my Dutch oven  but I'm sure you could saute your onion and pepper in the InstaPot and then use it as a slow cooker. 

1 medium sweet onion, diced
1 red bell pepper, diced
1 jalapeno, diced
6 cloves garlic, minced
3 tablespoons chili powder (divided)
2 tablespoons ground cumin (divided)
1 teaspoon smoked paprika
2 15-ounce cans fire-roasted (with garlic) diced tomatoes, undrained
2 tablespoons tomato paste
2 cups water
3/4 cup red lentils, rinsed and drained
1 can kidney beans, rinsed and drained
1 can black beans, rinsed and drained
1 1/2 cups frozen corn (let it sit out as you prepare the chili to thaw)
Garnish: avocado, diced sweet onion, fresh sliced jalapenos, cilantro, Frank's hot sauce

Add 1/4 cup water to Dutch oven and heat. Add onion and bell pepper. Saute 3-4 minutes until onion starts to become transparent.

Add jalapeno and garlic; stir well and cook 2-3 minutes.

Add 2 tablespoons of chili powder, 1 tablespoon cumin, smoked paprika. Cook 1 minute.

Now add diced tomatoes, tomato paste and water. Stir well and bring to a low boil.

Once boiling add lentils. reduce heat to a simmer. Cook for 15 minutes adding more water if you think it's necessary.

Add kidney beans, black beans, corn, the last tablespoon of chili powder and cumin. Bring to a simmer over medium heat. Simmer for 30 minutes until the flavors marry. Stir occasionally and add more water if you think it's getting too thick. Taste and adjust seasonings if necessary. 

I garnished my bowl with cubes of avocado, Frank's hot sauce and chopped sweet onion.

Enjoy!!!

Collard Greens (WFPBNO)

 I love collard greens. The big bag of triple washed collards were on sale last week at the grocery. I had to have some with butter beans, mac & cheeze and sliced tomato. It was sooooooo good! Collards take a while to cook so I simmered these for an hour or more. I'm sure you could do them in a crockpot as well.

• 1/2 medium sweet onion, diced
• 5 cloves garlic, minced
• 1 1/2 cups vegetable broth
• 2 tablespoons reduced sodium soy sauce
• 1 teaspoon smoked paprika
• 1/2 teaspoon red pepper flakes
• 2 pounds collard greens
• black pepper
• pepper sauce (mine is homemade - it's the vinegar thin sauce)

In a large skillet or stock pot add 1/4 cup water and saute onion until almost tender over medium heat.

Add garlic and if needed another splash of water (or veggie broth). Cook about 2 minutes until the garlic smells wonderful.

Add vegetable broth, soy sauce, smoked paprika and red pepper flakes. Taste this. If you need to adjust the seasoning, do so now. This is how your greens are going to taste. Bring to a simmer and then reduce heat.

Add greens, you may have to do this in batches. Simmer for an hour or even longer. I covered my skillet but you need to stir occasionally. Also make sure you still have broth; add more if needed. I checked my greens after 45 minutes and felt they needed more cooking.

The greens will be dark green, tender and delicious when they are ready.

Serve as a side dish. I shook pepper sauce on my green and some times I add some raw sweet onion to the top. Add more black or red pepper if desired. 

Enjoy!!!!