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!!!

Buffalo Cauliflower & Chickpea Casserole (WFPBNO)

I've seen a few of these casseroles on line and wanted to make one that was whole food plant based no oil. This turned out so delicious. We have leftovers for the week. I also made a compliant ranch to drizzle over before serving and forgot to use it!!! So, there will be plenty for those leftovers! This would be about 6 servings but you could cut the recipe in half easily. The rice cooked perfect in the sauce. Served with homegrown collards and pepper sauce.

• 2 cups vegetable stock (low-sodium preferred)
• 1/2 cup buffalo hot sauce
• 1/4 cup nutritional yeast
• 1/2 tablespoon onion powder
• 1 rib celery, thinly sliced
• 1 can chickpeas, drained
• 2 cups cauliflower, chopped into bite-sized florets
• 1 cup uncooked brown rice
• 2 tablespoons minced garlic
• your favorite ranch dressing for garnish

Mix the vegetable broth, buffalo sauce, nutritional yeast and onion powder together in a medium pot and bring to a boil over medium high heat.

While that is heating up add the chickpeas to a 8-1/2 x 11 casserole dish.

Sprinkle cauliflower and celery over the chickpeas.

Add uncooked rice to the top.

Preheat oven to 400F. Once the sauce is bubbling remove from heat and add the garlic. 

Stir well.

Using a ladle pour the liquid over the casserole. If any rice is not submerged use the ladle and gently push down so that everything is wet. Cover with parchment paper and then aluminum foil.

Bake for 60 minutes on the middle rack of the oven. Remove from oven and carefully uncover.

Garnish with green onions and be like me and forget the ranch dressing. Store leftovers in frig for up to a week. This can be reheated in the oven, toaster oven or microwave.

Enjoy!!!!

Cauliflower Bites (WFPBNO)

These cauliflower bites make a great snack or a meal when served with rice and other veggies. You could also do this with broccoli bites or a mixture of both. These have just a touch of heat from the red pepper flakes. I garnished them with chopped scallions and sesame seeds. I will be making these again, they were super simple and yummy! 

• 1/2 medium cauliflower, cut into bite sized pieces
• 1 tablespoon miso paste
• 1 1/2 tablespoons warm water
• 1 teaspoon garlic powder
• 1/2 tablespoon tomato sauce
• 2 teaspoons red pepper flakes
• 1/2 tablespoon soy sauce
• 1 tablespoon nutritional yeast
• 1/2 tablespoon tapioca flour

Preheat oven to 350F. In a large bowl add the warm water and miso and stir until they are well combined.

Add the rest of the ingredients except for the cauliflower. Mix well.

Add the cauliflower bites.

Toss well being careful not to break up the cauliflower bites. But you want them well coated.

Place the cauliflower bites on a parchment lined baking sheet and bake for about 35 minutes. Watch them so they don't get overly brown. You do want crispy edges.

Serve garnished with scallions and sesame seeds. I served with rice and sautéed zucchini slices and sugar snap peas.

Enjoy!!

Roasted Vegetable Quinoa Bowls (WFPBNO)

We love having bowls for dinner and I'm not sure why I don't do it more often. All the delicious components in one bowl with a yummy dressing. I had lots of fall vegetables in the frig and decided to throw these in the oven to bake, while the quinoa cooked and made a quick lemon tahini dressing. So delicious. You should take a look in your frig and see what you have lurking in there that needs to be used. You can use whatever veggies you have on hand. If you don't have quinoa use rice, millet, farro or whatever grain is in the pantry.

For the vegetables:

• 1 large sweet potato, peeled and chopped into 1/2-inch pieces
• 2 cups broccoli florets
• 2 cups cauliflower florets
• 1/2 red onion, chunked
• 2 tablespoons aquafaba
• 2-3 cups fresh spinach

Prepare all the vegetables while the oven preheats to 400F.

For the Lemon Tahini Dressing:

• 1/3 cup tahini
• 1 clove garlic, minced
• 3 tablespoons lemon juice
• 1/3 cup warm water
• salt and pepper to taste

Add all of the dressing ingredients to a small blender and blend until totally combined. Refrigerate until bowls are ready.

Cook quinoa, according to the package directions, while veggies roast. Cover baking sheets in parchment paper. Toss chopped veggies with aquafaba and sprinkle with seasoning of your choice. I used a spice blend with a little heat to it.

Cook vegetables about 35 minutes until tender. 

To assemble the bowls, add quinoa, then some of each of the roasted vegetables and fresh spinach. Drizzle with the dressing.

Enjoy!!!

Crispy Cauliflower Steaks (WFPBNO)

These cauliflower steaks were delicious!!!! They were browner on the bottom, so be sure to flip your steak after 10 minutes, so they get brown on both sides. Also, not sure what happened to my ingredients picture, it's gone! To cut the cauliflower into steaks pull/trim off the leaves, cut the cauliflower in half. Then holding a half against your cutting board slice a steaks, about 1 inch thick. You should get four nice steaks. 

• 1 head cauliflower
• 1 cup non-dairy, unsweet milk, I used almond
• 1 teaspoon apple cider vinegar
• 3/4 cup all-purpose flour
• 1/2 cup cornstarch
• 1 teaspoon salt
• 1 teaspoon fresh cracked black pepper, plus more for the top
• 2 1/2 cups panko bread crumbs
• Brown Gravy for serving

Cut the cauliflower into steaks and set aside. Add apple cider vinegar to milk and stir. Set aside. In a mixing bowl or container that will hold the steaks, add flour and cornstarch, whisk in salt and pepper. Pour the milk/vinegar mixture into the flour and whisk to combine. Add panko to a plate by itself. Preheat oven to 425F.

Add one cauliflower steak and coat it fully. Remove and let excess batter drip off.

Add steak to the panko and fully cover both sides and the edges with panko. Gently shake off any excess.

Place the coated steaks on a baking sheet coated with parchment paper. Add more cracked black pepper before putting in the oven!

Bake for 20 minutes. Flip after 10 minutes so each side gets nice and brown. 

While they are cooking make the brown gravy. I also put potatoes on to boil before I started my cauliflower so that we could have the delicious dish you see below.

Enjoy!!!