Spanish Cauliflower Rice

Mexican-style meals are a favorite in our house, as you have probably discovered by now. We bought frozen cauliflower rice from Sam’s Club and we had one bag left. My husband and I both had hard runs planned for yesterday so we wanted a meal that would be filling but also nutritious and not too heavy on calories. A cold front came through yesterday so the spice in this meal was just enough to warm us up.

 

Here is the recipe:

Spanish Cauliflower Rice

Ingredients:

  • 1 bag frozen cauliflower rice
  • 2 tbsp olive oil
  • 2 cloves garlic, minced
  • 1/2 white onion, chopped
  • 1/2 each red, yellow, and green bell pepper, sliced
  • 6 oz sliced mushrooms
  • 1 can diced tomatoes
  • 1 can black beans, rinsed and drained
  • 1/2 tsp cayenne pepper
  • 1-2 tsp fajita seasoning

Directions:

  1. Heat the olive oil in a large skillet on medium-high heat.
  2. Add the garlic and cook until it begins to brown.
  3. Add the onion and cook until translucent. Add the peppers.
  4. When peppers begin to soften, add the mushrooms to the skillet. Saute until they begin to soften.
  5. Pour in the tomatoes. Simmer for 5 minutes.
  6. Stir in the black beans. Cook 3-5 minutes.
  7. Add the spices and adjust as needed. Continue to cook on low heat until most of the liquid has cooked off.
  8. You can add the frozen cauliflower rice and cook until it is heated or prepare the cauliflower separately and top it with the veggies. We prepared them separately. Homemade cauliflower rice would taste even better but the frozen option is perfect for a busy weeknight.

Curried Veggie Pastries

We have had a lot of “cold” weather in the South lately, so my husband has been craving soup often. I wanted to find a filling and comforting but nutritious side dish to go with all of our soup, and these veggie pastries are perfect for this role. You can add any type of veggies but we used peas, mushrooms, and squash.

Veggie Pastries

Ingredients:

  • 1 package of puff pastry sheets, broken into 6 rectangles
  • 2 tbsp olive oil
  • Mixed vegetables (we used mushrooms, peas, and butternut squash)
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/4 tsp chili powder
  • 1/4 tsp ginger
  • 1/2 tsp curry powder

Directions:

1. Preheat oven to 425. Thaw puff pastry at room temperature for 20-40 minutes.

2. Sauté vegetables in olive oil. Stir in all of the spices.

3. Arrange the rectangles of pastry on a sheet of parchment paper.

4. When vegetables are cooked, place veggies on half of each pastry rectangle. Keep the edge free for folding the pastry.

5. Sprinkle water around the edge and fold the empty half of the pastry onto the side with veggies. Press edges together and press with a fork to make sure it is sealed. Repeat with all rectangles.

6. Place parchment paper on a baking sheet, arrange pastries on the sheet.

7. Bake for 12-15 minutes.

Tortilla Casserole

This recipe is very similar to the enchilada lasagna recipe, but I made some changes to decrease my family’s exposure to BPA from canned food. I used dried pinto beans which I cooked ahead of time in the Instant Pot instead of using canned black beans and refried beans. I did use a can of enchilada sauce and a can of Rotel tomatoes though. With this recipe I made one 9×9 pan of casserole and I had another pan of leftover pinto beans and vegetables that I will use later in the week to make burritos or enchilada rice.

Here is the recipe:

Tortilla Casserole

Ingredients:

  • 1 lb bag of dried pinto beans, cooked and drained
  • 2 TBSP olive oil
  • 1/2 onion, chopped
  • 8 oz mushrooms, sliced
  • 2-3 cloves of garlic, minced
  • 3 bell peppers, chopped
  • 1 bag frozen corn
  • Fajita seasoning or spices of choice
  • 1 can Rotel diced tomatoes
  • 1 can enchilada sauce (I used green sauce)
  • 12 corn tortillas

Directions:

  1. Preheat oven to 375F.
  2. Add the olive oil to a large skillet on medium to high heat. Add the onion and cook until translucent.
  3. Add the mushrooms and cook until they soften. Add the garlic and stir for a minute.
  4. Add the peppers and cook until they soften.
  5. Add the bag of corn and stir until it is heated, approximately 5 minutes. Add seasoning or spices, cooked pinto beans, and the can of Rotel. Stir for 2 more minutes.
  6. Coat the 9×9 pan with cooking spray or olive oil. Cover the bottom of the pan with corn tortillas.
  7. Place a layer of the veggie mixture over the tortillas (use a slotted spoon to drain the extra liquid) and pour enchilada sauce over it.
  8. Cover with more tortillas, then veggies and enchilada sauce.
  9. Place another layer of tortillas and pour the remaining enchilada sauce on top.
  10. Bake for 30 minutes.

Cranberry Sauce

One of my favorite dishes at Thanksgiving is the cranberry sauce! I always loved the canned version but one year I decided to try making it myself and I’ve used this recipe every year since then.

Here is the recipe:

Cranberry Sauce

Ingredients:

  • 24 oz. cranberries, rinsed
  • 2 cups orange juice
  • 1.5-2 cups sugar

Directions:

  1. In medium saucepan, dissolve the sugar in the orange juice on medium heat.
  2. Add the cranberries and cook on medium heat, until cranberries begin to pop.
  3. Remove from heat and pour into a large bowl. Refrigerate. It will thicken as it cools.

Note: If you are cooking for a smaller group, 12 ounces of cranberries and 1 cup each of sugar and orange juice should make the perfect amount.

Zucchini Boats

My family has been eating a lot of bread lately, as a side with almost every meal. We have also had too many interruptions to our running routine, between weather and a bad cold that took the whole family out for days. We decided to look for some different healthy options for side dishes to help us get back in shape before the holidays. We had these zucchini boats with split pea soup and fruit. My husband and I both loved these, and I am not usually a fan of zucchini! Bread crumbs are not the same as bread, right?

Here is the recipe:

Zucchini Boats

Ingredients:

  • 5 medium zucchini
  • 2 TBSP olive oil
  • 1-2 cloves garlic, minced
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 3/4 cup vegan bread crumbs
  • 1/2 cup nutritional yeast

Directions:

  1. Preheat the oven to 425 degrees.
  2. Wash the zucchini, remove the stem, and cut in half lengthwise. Scoop out the seeds with a spoon.
  3. Brush with olive oil and place zucchini cut side down on a baking sheet with parchment paper. Sprinkle with 1/4 teaspoon of salt.
  4. Bake 10 minutes.
  5. While zucchini is baking, mix the olive oil, garlic, salt, pepper, bread crumbs, and nutritional yeast in a small bowl.
  6. Remove zucchini from the oven and turn over. Fill each with the bread crumb mixture, about one heaping tablespoon per zucchini half.
  7. Return to oven for 8-10 minutes, until bread crumbs are brown and crisp.
  8. Serve right away or allow them to cool to room temperature.

Pressure Cooker Split Pea Soup

I have been loving my Instant Pot lately. It’s so easy to throw the ingredients in, close the lid, and walk away instead of watching for water to boil or constantly stirring a pot, especially since the kitchen gets so hot with the stove on! This soup only requires a few ingredients and very little prep. We had French rolls with it tonight and they were perfect with this soup. The whole family loved it! Feel free to add extra veggies to this recipe. Carrots are a great choice.

Here is the recipe:

Pressure Cooker Split Pea Soup

Ingredients:

  • 1 TBSP olive oil
  • 1/4 white onion, diced
  • 1/2 red bell pepper, diced
  • 1 stalk celery, chopped
  • 5 cups water or vegetable broth
  • 1 lb. dried split peas

Directions:

  1. Pour the peas into a colander. Sort through them and pick out any debris. Rinse and drain.
  2. Set the pressure cooker to sauté and add the oil. When it is heated, add the onion, bell pepper, and celery. Cook until they soften.
  3. Add the water or broth, then stir in the split peas.
  4. Close the lid and set to sealing. Cancel the sauté mode and set the pressure cooker to pressure cook on high for 15 minutes.
  5. Allow the pressure to release naturally for 10-15 minutes before releasing the remaining pressure.
  6. Stir and enjoy!

Lentil Tacos in the Pressure Cooker

My husband requested tacos for dinner this week. I had seen a lot of recipes for lentil taco “meat” while browsing vegan recipes but I had never tried one before. He told me that the tacos were his idea but the filling decision was up to me, so I decided to go for it. I used a whole bag of dried lentils and we ended up having enough for the two of us and our toddler to have this for dinner 3 nights in a row! The first night my husband had 6 tacos, so I think they were a hit!

Here is the recipe:

Lentil Tacos in the Pressure Cooker

Ingredients:

  • 1-2 TBSP olive oil
  • 1/4 yellow onion, diced
  • 3 cloves garlic, minced
  • 1 lb. dried lentils
  • 3/4 cup salsa
  • 6 cups water
  • Corn or flour tortillas
  • Optional toppings: sautéed veggies (we used corn, butternut squash, and white mushrooms), avocado, guacamole, more salsa or diced tomatoes, lettuce, vegan cheese and/or sour cream

Directions:

  1. Set the Instant Pot or pressure cooker to sauté mode. Add the olive oil and when it is heated, sauté the onion and garlic until the onion is translucent.
  2. Turn off the pressure cooker. Stir in the lentils, salsa, and water or broth.
  3. Close the lid and turn the vent to sealing. Use the manual pressure cooker mode and set the timer for 15 minutes. If you are using sautéed veggies as a topping, you may want to cook them now while the lentils are cooking.
  4. When the 15 minutes is over, place a towel over the vent and turn to “venting” for a quick release of the pressure.
  5. When all of the pressure is released, open the lid and stir. If there is still some liquid, the lentils will absorb it.
  6. Place the lentil mixture in a tortilla of your choice, add toppings, and enjoy!