Creamy Carrot Cheese-less Sauce Two Ways

Thinking of what to cook for dinner can be daunting some days. Especially if you are dealing with unexpected things….like going in for a leaking tire and walking out with 4 brand new tires and a huge bill. DOH! Such is adulting, right!?

Enchilada Pie

Maximizing your time in the kitchen, despite the kind of day you had, is the name of the game – and if I can turn something I’m cooking into two meals, well I am #winning!

 

So while I waited in the Tire’s Plus for my new tires, in between emails, projects and HIMSS17 planning, I thought about dinner. And came up with two dishes that could use the same sauce, making my tire experience not sting as bad.

Saute Time

Creamy Carrot Sauce 

  • 4 cups cooked carrots
  • 1 cup plant-based milk (I used almond/coconut blend)
  • 1/4 cup nutritional yeast
  • Salt & pepper to taste
  1. Mix all ingredients in a cuisine art.

Broccoli Mac n Carrot Sauce

Broccoli Mac & Carrot Bake 

  • 1/2 package of cooked macaroni (or whatever pasta you’d like to use)
  • 2 cups chopped broccoli
  • Red pepper flakes to taste
  • 1 tablespoon of garlic powder
  1. Put broccoli into a 6 by 9 inch baking dish.
  2. Add cooked pasta, red pepper flakes & garlic powder.
  3. Take 1/2 of the carrot sauce and pour in the baking dish. Mix together and add more pepper and salt. Stir and bake for 20 minutes at 375.

 

Enchilada Pie

Enchilada Pie with a Spicy Carrot Sauce 

  • 2 small Green Peppers sliced
  • 1 onion sliced
  • 10 button mushrooms
  • 1 tablespoon coconut oil
  • 3 cloves of garlic
  • 1 can of refried beans
  • Chili powder
  • Cumin
  • Tapatio sauce
  • Daiya cheese
  • 3 Tortilla Wrappers

 

  1. Put coconut oil in a pan, melt, then add onion and garlic and saute for 8 minutes (until onions start browning). Add a sprinkle of chili powder and cumin to the onions, stir.
  2. Add the sliced peppers and saute for another 8 minutes.
  3. Add the mushrooms and saute for 5 minutes.
  4. Place two tortillas in a deep baking dish, making a bowl – use less if you have a smaller dish.
  5. Fill the tortilla bowl with the veggie saute. Top with another tortilla.
  6. Take the rest of the carrot sauce and add 2-3 tablespoons of tapatio – stir together.
  7. Pour the sauce on top of the tortilla pie. Top with daiya cheese. Bake at 375 for 25 minutes.

Veggie Delight!

Enjoy!

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