Convection Oven Taquitos with Cauliflower & Black Beans

 I use my convection oven and a tray that has a wire rack to act as an air-fryer. It works really well, but if you have an air-fryer just use that. I loved taquitos before we went vegan and WFPBNO and these didn't disappoint. You can make these for a snack, to eat during a football game or eat as a light meal. I garnished with some leftover 7-layer dip, guac and pickled jalapenos. 

• 1 8-ounce container baby bella mushrooms, chopped
• 1 cup sweet onion, finely chopped
• 1 cup green bell pepper, finely chopped
• 1 clove garlic, minced
• 1 15-ounce can black beans, drained and rinsed
• 2 tablespoons tomato paste
• 4-5 teaspoons taco seasoning, reduced sodium
• 1 package riced cauliflower, cooked according to package directions
• 1 package flour tortillas, fajita size
• Garnish: salsa, guac, pickled jalapenos, etc

Preheat convection oven to 325F. In a large skillet add mushrooms, onion, bell pepper and garlic and water saute in about 1/4 cup water for about 10 minutes. If it starts to stick add a tablespoon of water at a time to keep everything moving.

Stir in beans, tomato paste and taco seasoning. Cook 4-5 minutes, stirring occasionally. Remove from heat.

Add cauliflower and stir well.

To make taquitos, lay a tortilla on a clean surface. Add 1/3 cup or a little more, depending on the size of your tortillas.

Spread this on the lower third of the tortilla in a line.

Begin with the edge closest to you and roll up the tortilla. Place in your pan, seam side down. REpeat  until you've used all the tortillas. I had a lot of filling left over and stuffed zucchini with the mixture for dinner a different  night. 

Bake for 12-15 minutes. You want them to brown up a little around the edges. 

Serve with garnishes.

Enjoy!

Sweet Potato Burrito Bowl

This simple and easy burrito bowl is full of wonderful flavors. The hands-on time is very short but you do have to plan ahead to cook the sweet potato and make the rice. I prefer to bake my potatoes in the toaster oven in the warm weather and not use the big oven. I also don't care for microwave cooked food. This bowl is easy to customize with the produce you have on hand and the foods you enjoy. 

If you don't have a zucchini, use broccoli, asparagus, green beans, etc. If you aren't a fan of heat, leave out the jalapenos and be sure your salsa is mild, not medium or hot.

• 1 medium sized sweet potato baked, slightly cooled, sliced
• 1 can (15 ounce) no salt added black beans, drained and rinsed
• 3 tablespoons nutritional yeast
• 1 box Zatarin's yellow rice
• 1 package low-sodium taco seasoning
• 1 medium zucchini, sliced into coins
• 1 small avocado, sliced
• 1/4 cup cilantro, finely chopped
• 1/2 cup salsa
• Garnish: pickled jalapenos, cheese sauce, cilantro

Scrub your sweet potato and bake it at 350F. for an hour or until tender. (I cooked some russets with it so I'd have some ready to eat during the week.)

Cook your rice according to the package directions, set aside.

To make the black beans: warm them in a medium saucepan with a little water if needed. Add nutritional yeast and taco seasoning. Stir well and heat over low covered with a lid. Stir occasionally.

Leave on low heat until ready to use.

Saute zucchini with a little black pepper in a non-stick skillet until they get a little color on them.

Assemble your bowl, I like to out the ingredients around the edge so you can see some of the rice in the bowl. Add the rice, black beans, sweet potato, zucchini and sprinkle cilantro over it all. I added cheese sauce over my black beans and pickled jalapenos to the middle. Then used salsa as a dressing. Don't forget to garnish with your avocado. I almost forgot mine.

Enjoy!!!

Roasted Buffalo Cauliflower with Homemade Ranch

I've made Buffalo Cauliflower several different ways. Most of the time I use a batter but wanted to go the "naked wings" direction with these. The pictures don't do these justice; they are amazing. The ranch turned out really good as well, I used a few different recipes and picked a little of this and a little of that and am happy with the outcome.

Ingredients:

• 1 large cauliflower, about 6 cups, cut into florets
• 1 1/2 teaspoon garlic powder
• 1 tablespoon vegan mayonnaise (home-made or store bought)
• 3/4 cup Frank's RedHot Buffalo Wing Sauce

In a bowl combine the garlic powder, mayo and Frank's. Stir until combined.

Toss the florets with the sauce you've made, making sure to get the sauce in all the crevices. 

Preheat oven to 425F. Add the florets to a parchment lined baking sheet in a single layer. Bake for 25-30 minutes. You can turn them over half way through.

Ranch Ingredients:

• 1/2 cup mayo
• 1/4 cup full-fat coconut milk from a can
• 1/2 teaspoon dried dill
• 1/2 teaspoon dried garlic powder
• 1 teaspoon dried parsley
• 1/2 teaspoon dried onion powder
• 1/2 teaspoon dried minced onions

Combine all the Ranch ingredients in a small bowl and mix well. Keep in the frig while the florets cook. Serve as an appetizer or I choose to treat the florets like "wings" and have potatoes and lima beans as side dishes.

Enjoy!!!

Mexican Street Corn Burrito Bowl

This was a delicious "bowl" of food. It serves 2 with leftover dressing. I had a leftover ear of corn that had been cooked on the grill. I used that and cut the kernels off the cob. This is a great way to use up some extra veggies that are in your frig. Feel free to make substitutions. We've been on a "bowl" kick lately.

Burrito Bowl:

• 1/2 cup uncooked rice (I used a mix of brown and wild)
• 1 ear of grilled corn
• 1 red bell pepper, thinly sliced
• 1 can (15-ounce) no-salt black beans, drained and rinsed
• fresh cilantro, chopped
• 2 green scallions, sliced
• fresh jalapeno, sliced
• 1/2 teaspoon smoked paprika
• 1 avocado

Dressing:

• 1/2 cup vegan mayo
• 2 limes
• 1/4 teaspoon ground cumin
• 1/4 teaspoon paprika
• 1/2 teaspoon chili powder
• 1 1/2 teaspoons Sriracha

Cook rice according to package directions. Set aside to cool once it's done.

Make the dressing. Combine all the ingredients mayo, 3 tablespoons lime juice, 1/2 teaspoon lime zest, cumin, paprika, chili powder and Sriracha. Whisk and put in frig while you make the bowls.

Sauté corn kernels and bell pepper in a large skillet 4-5 minutes, until they are slightly charred. Set aside.

Season with black pepper and some chopped cilantro. Once it's cool add the scallions, jalapeno and 1/2 teaspoon paprika. 

Build your bowl: add 1/2 of the prepared rice to each bowl. 

Add even amounts of black beans and the corn/red pepper mixture. Top with sliced avocado and a wedge of lime. I also had some tomato that needed to be used and added some diced fresh tomato.

Garnish with pickled jalapenos and the dressing. 

Enjoy!!!!

Double Chocolate & Peanut Butter Muffin

Okay, this isn't your normal muffin. First, it doesn't rise up tall like a normal muffin. I found this recipe online and it was not vegan. I changed a few ingredients so that it would be vegan and I am in love with these. Warm a muffin for a few seconds in the microwave and then top with a scoop of vegan ice cream and you will slide out of your chair it's so damn good!

I used a silicone muffin liner and placed it on a cookie sheet for stability. Let the muffins cool completely and it's easy to pop them out of the silicone. 

1/4 cup cocoa powder

2 tablespoons oat flour (just add oats to a spice grounder)

1/2 teaspoon baking soda

1/4 teaspoon baking powder

2 tablespoons Organic Coconut Palm sugar

1/2 cup creamy peanut butter (buy pb that is only peanuts, no oil or salt added)

1/4 cup unsweetened applesauce

1/4 cup vegan unsweet almond milk yogurt

1 teaspoon vanilla extract

2 tablespoons honey

1 tablespoon flaxseed meal + 3 tablespoons water, mix well and set aside

5 tablespoons dark vegan chocolate chips + a few to add to the top

Preheat oven to 350F. I used a silicone muffin pan; if you don't have one and use a regular pan spray the cavities. 

In a large bowl stir the cocoa powder, oat flour (measure after it's turned into flour), baking soda, baking powder, salt and sugar.

In a separate bowl combine the peanut butter, applesauce, yogurt, vanilla and honey. Mix until combined.

Add dry ingredients to the wet and mix well. Add the flax egg and combine.

Stir in chocolate chips.

Fill 8 muffin cavities and top with a couple of chips. Add water to fill the cavities you don't fill with batter.

Bake for 20-25 minutes until a toothpick inserted in the center comes out clean.

Enjoy!!!!