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!

Chocolate Mousse Mini Pies

This chocolate mousse is delicious, rich, creamy and makes a wonderful mini pie. It could also be served as pudding. These simple ingredients go into your food processor and become smooth and creamy. Then either fill mini graham cracker crusts or add to a pretty serving bowl for a lovely dessert. 

• 1 12-ounce box Mori-Nu Silken Tofu Extra Firm
• 1/3 cup maple syrup
• 1 teaspoon pure vanilla extract
• 2 tablespoons unsweetened cocoa powder
• 1 package mini graham cracker pie crust
• Shaved dark chocolate for garnish, optional

All all the ingredients except for pie crusts and garnish to a food processor or blender. Blend, stopping occasionally to scrape down the bowl. 

Continue to blend until the mixture is totally mixed and is creamy.

Pour into mini pie crusts.

Top with shaved dark chocolate or vegan whipped cream or berries. Chill for at least 2 hours before enjoying to allow it to thicken.

Enjoy!!!!!

Buffalo Tempeh Salad

I've been trying to eat more salad over the last few weeks. They have had great sales on bagged salad and I'm taking advantage of that! I have 3 packages of tempeh in the freezer so I decided to find a salad online that I could use these ingredients. This was really good, the tempeh is super flavorful and I hope you'll give it try while the weather is still warm. I would double the Ranch dressing  since this is supposed to serve 4 but we used all the dressing on 2 salads. 

Vegan Ranch:

• 1/4 cup vegan mayo
• 1/4 cup non-dairy, unsweet yogurt
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon dried parsley
• 1/2 teaspoon dried minced onion
• 1/4 teaspoon dried dill
• 1/4 teaspoon black pepper
• 1 tablespoon apple cider vinegar

Mix all the ranch ingredients in a bowl. Stir well to combine. Taste and adjust seasonings as needed. Refrigerate until ready to use.

The Salad:

• 1 small head romaine, chopped
• 6 ounces cherry tomatoes, quartered
• 1 cup shredded coleslaw mix (I used one that was red and white cabbage)
• 1 large carrot, shredded
• 3 green onions, sliced
• 1/4 of a large red onion, sliced
• 2 tablespoons cilantro, roughly chopped
• 1 avocado, cubed

Buffalo Tempeh:

• 8 ounces tempeh cubed into 24-28 bite sized pieces
• 2 tablespoons aquafaba
• 1/2 teaspoon garlic powder
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon black pepper
• 1/3 cup buffalo sauce

Bring a small pan of water to a boil. Add the cubed tempeh and boil for 5 minutes. Drain and set aside.

Add the aquafaba, garlic powder, smoked paprika and black pepper to a bowl. Whisk to combine.

Be sure your tempeh is mostly dry.

Add the tempeh to the mixture you made and toss to coat. 

Add the tempeh to a skillet and brown a few minutes on all sides. Add the buffalo sauce and toss until it starts to caramelize on the tempeh. Remove from the heat.

To a large bowl add the romaine, coleslaw mix, carrots and red onion.

Add about 3/4 of the ranch. 

Toss to combine the salad and dressing.

Build your salad. I used the salad mix and topped with the tempeh and the remaining veggies. Serve with the extra ranch on the side.

Enjoy!!!

One-Pot Cheesy Taco Pasta

I saw this non-vegan dish and it sounded so good and seemed fairly simple. So, I made it vegan by using Impossible meat, that was thawed, veggie broth instead of chicken broth, vegan cheese and left out the oil. It was delicious!!! It's not WFPBNO, but you could use crumbled soy curls or crumbled tofu and make your own cheese sauce and it would be WFPBNO. It is definitely a make again and next time I'll try making it whole food. It think either the soy curls or the super firm tofu crumbled would work fine.  Try this for Taco Tuesday this week.

• 1 cup chopped sweet onion
• 1 12-ounce package Impossible Beef Lite, thawed
• 1 tablespoon taco seasoning
• 1 heaping teaspoon garlic, minced
• 1 15-ounce can, black beans, drained and rinsed
• 3 cups of your favorite salsa
• 8 ounces dry elbow macaroni
• 2 1/2 cup veggie broth
• 1 cup frozen corn kernels (not in pic, sorry)
• 2 cups Colby Jack shreds
• Garnish: diced avocado, sour cream, pickled jalapeno slices

Heat a couple of tablespoons water in a Dutch oven. Add onion and cook until it is translucent. Stirring occasionally.

                                        

Add the Impossible beef, taco seasoning and garlic. Cook, breaking up the beef into smaller pieces using a wooden spoon. Cook until no pink remains.

Add the beans, salsa and macaroni. Stir well to combine. Add the broth and cover, bringing the pot to a boil. Uncover, cook, stirring occasionally, the pasta will try to stick to the bottom of the pan. Be sure to scrape the bottom often. Cook until pasta is done, about 12-15 minutes. Again, be sure to stir.

Add the corn and 1-1/2 cups cheese. Stir well.

Sprinkle the remaining cheese on the top and add the lid. Turn the heat off. Leave for 2-3 minutes until cheese is melty.

Add your garnishes, you could also use chopped cilantro, more salsa, hot sauce, crushed tortilla chips.

Enjoy!!!

Sourdough Discard Pancakes (WFPBNO)

I haven't had pancakes in some time and wanted something different for breakfast this morning. I grabbed my sourdough from the frig and used a recipe from online. I altered it so there was no oil and no "egg" and these turned out delicious!!! Since this uses sourdough discard it's perfect if you have some unfed sourdough hanging out in the frig. 

• 100 g Sourdough starter discard
• 200 g all-purpose flour
• 200 g soy milk (may need a little more if batter is too thick)
• 30 g sugar
• 1 Bob's Red Mill Egg replacer (or whatever egg replacer you like, 1 egg worth)
• 8 g baking powder
• 3 g salt
• 5 g vanilla extract
• blueberries, optional
• vegan mini chocolate chips, optional

In a medium sized bowl add the discard, milk, egg replacement, sugar and vanilla. Whisk until combined.

Add the flour, baking powder and salt to the liquid ingredients and whisk until a smooth batter forms.

Heat a non-stick griddle to 350F. I dribble a little water on my griddle and when the water dances, it's ready to cook. Add the batter, I like bigger pancakes. Top each pancake with some blueberries and vegan chocolate chips. Once the bubbles are formed flip them over.

Serve with extra blueberries and pure maple syrup. 

These are so good. If you have any extra's (we didn't) just wrap them well and store in the frig.

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!!!