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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It all began 20+ years ago, in high school, when a boy met a girl and fell in love. Big parties, summer vacations, a big red jeep. Happiness came easy and was plentiful. Ah, but youth is wasted on the young and so the boy and girl went their separate ways.... Fast forward through college, first & second apartments, trips around the world, motorcycle accidents, moves to different cities, jobs and more jobs, starting a company, falling for two horribly wrong people which led to two broken engagements, then reuniting with each other, moving to Colorado, starting another business together. Yup, that about sums it up. That leaves us, Catie & Mike, 20+ years later. We saw the world apart & now are venturing through, exploring happiness together. From creating new tastes in the kitchen, to venturing to new countries, hiking, biking or skiing, touring craft brews, entertaining friends and family, to upgrading the house, or flipping and gutting an investment property, it's us, enjoying the ride. We're not making up for lost time, we're just not losing any more of it. And so our happy adventures begin...Follow us at happyandweknowit.com

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