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!

Uncle Rico’s Arugula & Sweet Potato Enchiladas

When Mike and I came out to house-hunt from Philly, and looked at our current house, (almost 2 years ago now!) we fell in love with the view immediately. The Grateful Dead Tapastry in our neighbors yard just sealed the deal.

“This is it,” Mike said, pointing to the mountains, then to the tie-dye. And so, we were introduced to Uncle Rico.

We couldn’t love Colorado any more, but our neighbor, Rico, has been the best neighbor. EVER. When we travel, he’ll climb over the fence to watch our Winnie & Haley, so they can stay in the comfort of their own home. And perhaps right up there with loving our dogs, he keeps us in fresh Arugula.

Today, after spotting him at our Farmer’s Market, he dropped off a huge bushel of home grown arugula. The best, freshest, loveliest arugula ya ever did see. So today’s lunch was made in his honor.

Fresh Arugula
Fresh Arugula

Uncle Rico’s Arugula & Sweet Potato Enchiladas with a Roasted Poblano & Carrot Sauce

Enchilada Ingredients

1 large sweet Potato, diced
1 yellow onion sliced in strips
1 green pepper sliced in strips
3 cloves of garlic minced
2 cups fresh arugula
Olive Oil
Tortilla Wrappers (I used organic Purple Maze tortillas)

Prepping the Volcanic Garlic
Prepping the Volcanic Garlic

Add some olive oil to a pan. Saute garlic, onion and pepper for about 6 minutes on medium heat. Add the potato with a tablespoon or two of water to the pan. Mix, then cover with a lid, stirring ever 4 minutes or so. Cook about 10-15 minutes until browned. Top with arugula and mix until a bit withered, turn heat off.

Roasted Poblanos
Roasted Poblanos

Roasted Poblano & Carrot Sauce 

2 medium poblano peppers
2 small green jalepeno
3 whole cloves of garlic
1/2 yellow onion
2 1/2 large carrots
1 1/2 cups of veggie broth
pinch of Himalayan salt

Roast the peppers (brushing them lightly with olive oil) & garlic & onion at 400 degrees for about 20 minutes. When done throw carrots in food processor until shredded. Then throw all other ingredients. Blend until smooth.

Assembling Sweet Potato Enchiladas
Assembling Sweet Potato Enchiladas

Spoon enchilada sauce into the bottom of a baking dish. Fill tortillas, wrap up and top with sauce. I baked at 375 for about 15 minutes.

Delicious!
Delicious!

Serve & Enjoy!

Happy Cooking