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!

Sweet & Savory

Being efficient in the kitchen is super important. With today’s busy schedule, if you’re going to take the time to make something whole, nutritious, a little more elaborate…..isn’t it best to stretch your time to get the most out of your meal? Re-using dishes/kitchen appliances, using the same ingredients, accessing the most nutrients possible? Yes, yes indeed!

So, this past week I decided to make sweet & savory Pie Crusts for two dishes:

Tart Crusts: Sweet & Savory
Tart Crusts: Sweet & Savory

A Zucchini & Tomato Tart & a Vegan coconut cream pie

WHAT!?!?!?!?! Yup, I’m telling you I used most of the same ingredients, re-used my food processor (not cleaning in between) and made two extremely different dishes. And here’s how.

Tart crusts!
Tart crusts!

Savory Tart Crust

10 graham crackers (small kind)
2 tablespoons nutritional yeast
1 small hand full of almonds
1 1/2 tablespoons coconut oil

Put almonds in first, pulse until crumbled. Put the rest in a cuisine art and blend, pulsing until all is mixed. Press into a tart pan and bake 10 minutes at 375. I filled with a zucchini tart goodness, that I’ll delve into in another blog!

Sweet Tart Crust

11 graham crackers (small kind)
3 tablespoons raw coconut flakes
2 tablespoons of agave

Blend all in a cuisine art (the same one from above! No need to wash). Press into a pie pan and bake for 10-15 minutes at 375.

Bake at the same time, make two gorgeous dishes and save some time! Plus, the ingredients are simple, delicious and not processed.

Happy Baking!

Holy Mole: Cinco de Mayo meal in Review

Last Tuesday, Cinco de Mayo was in full effect in our house. Fiestas abound and to celebrate I cooked two delicious dishes: A quinoa breakfast bowl, with fresh guacamole and black beans & sweet potato and squash enchiladas with a homemade mole sauce. Sometimes you just want something elseOh, both were out of this world and super easy to make!

 

Homemade Guacamole
Homemade Guacamole

Quinoa Breakfast Bowl 

Mornings can be super busy, you’re trying to get out of the house, to work, dressed, dogs/baby fed….but I get bored with breakfast! I’m telling you this didn’t take much longer than throwing fruit into a blender. While you’re waiting for the Quinoa & beans to heat up, make the guacamole. Voila – a fabulous breakfast that’s WAY above boring.

Directions: 

Cook 1 cup of quinoa as directed (takes a bit more water than a 1:1 ratio). Heat up a can of black beans.  Chop some cilantro. Top with homemade guacamole!

Homemade Guacamole 

1 avocado
1/4 of a red onion, minced
2 lime wedges
1 garlic clove minced

Mix all ingredients (squeeze lime juice in, don’t throw the whole wedge!)

Mole Sauce
Mole Sauce

Sweet Potato & Squash Enchiladas with Mole Sauce

1 sweet potato diced into cubes
1 squash, 1 zucchini diced into cubes
2 gloves of garlic minced
2 tablespoons of olive oil
3 tablespoons water
2 cups of kale, chopped

Saute garlic in olive oil for a few minutes. Add potato. Cook for a few minutes on med-high heat. Add water and stir until all is absorbed. Cook for another 5-8 minutes. Add Squash & zucchini. Add kale and sauté for another few minutes.

Spoon into tortilla wrappers, fold and put in a sprayed pan.

 

Mole Sauce

1/2 red onion minced
2 Garlic cloves
2 tablespoons peanut butter (I used a chunky natural)
1 tomato
1 cup veggie broth
1 tablespoon caco powder
3-4 squares dark chocolate
3 pablano peppers (or dried chili peppers) roasted – put in oven for 25 minutes at 375
1 tablespoon chili powder

Cook onion in olive oil for 3-4 minutes, add garlic. Cook another 4-5. Empty into a blender. Add broth, tomato, cacao powder, peanut butter, pablano peppers. Blend. Add to stove top in a pan and stir. Throw in chocolate bits and stir until melted.

Sweet Potato Enchiladas with a Mole Sauce!
Sweet Potato Enchiladas with a Mole Sauce!

Top the enchiladas with 1/2 the mole sauce – bake at 350 for 20 minutes. Use more mole sauce on the side if ya want!