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!?

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.

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 & 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 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.

Enjoy!