Roasted Mexican Cauliflower Bites

It's best to serve this dish right away.  I made the mistake of mixing it all together and putting it in the fridge for a meal the next day.  When the Cauliflower is warm and tender,  it just melts in your mouth and dipping it in the sauce takes it to a whole other level.

Roasted Mexican Cauliflower Bites

Anthony La Pape - modified

1            cup vegan sour cream

1/4         cup chopped fresh cilantro, plus more for garnish

2            teaspoon kosher salt, divided

3/4         teaspoon chipotle chili power, divided

1            head cauliflower (2 1/4 lb) cut into florets

2            tablespoons olive oil

1            teaspoon garlic powder

1            teaspoon ground cumin

1/2         teaspoon black pepper

1/4         teaspoon cayenne pepper

Preheat oven to 400 degrees.

Stir together vegan sour cream, cilantro, 1/2 teaspoon of the salt and 1/4 teaspoon of the chipotle chili powder in a bowl.  Cover and chill until ready to serve.

Toss together cauliflower florets and olive oil on a large rimmed baking sheet.  Stir together garlic powder, cumin, black pepper, cayenne and remaining 1.5 teaspoons salt and 1/2 teaspoon chili powder in a small bowl.  Sprinkle over cauliflower, and toss until evenly coated.  Spread mixture in a single layer.

Roast in preheated oven until cauliflower is slightly charred and tender-crisp, turning once halfway through baking, about 25 minutes.

Spread vegan sour cream mixture on a large platter; top with cauliflower, and sprinkle with cilantro.

Serves 8

Peppers Stuffed with Quinoa and Spinach

Peppers Stuffed with Quinoa and Spinach

Balanced Living Magazine

1            14- oz. can vegetable broth

1/3         cup quick-cooking barley  (I used black rice)

1/3         cup quinoa, rinsed and drained

1            medium onion, chopped

2            cloves garlic, minced

2            tablespoons olive oil

2            cups sliced fresh mushrooms

1            14.5 oz. can diced tomatoes, drained

3            cups fresh spinach

1/4         teaspoon salt

1/4         teaspoon ground black pepper

1.5         cups shredded vegan cheese

3            large red sweet peppers

Preheat oven to 400 degrees.  In a medium saucepan, bring broth to a boil.  Add barley and quinoa.  Return to a boil; reduce heat.  Cook covered, about 12 minutes or until tender.  Drain, reserving 1/3 cup cooking liquid; set aside.

In a large skillet, cook onion and garlic in hot oil over medium heat for 2 minutes.  Add mushrooms; cook and stir for 4-5 minutes or until tender.  Stir in tomatoes, spinach, salt and black pepper.  Add quinoa, mixture and 1/2 cup of the vegan cheese; stir to combine.  Remove from heat.

Cut peppers in half lengthwise.  Remove and discard seeds and membranes from the peppers.  Sprinkle insides of peppers lightly with additional salt and pepper.  Fill pepper halves with quinoa mixture.  Place peppers, filled sides up, in a 3-quart rectangular baking dish.  Pour the reserved cooking liquid into dish around peppers.

Bake, covered, for 30 minutes.  Uncover; top stuffed peppers with remaining vegan cheese. **I added Panko bread crumbs on top of vegan cheese and a drizzle of oil.

 Bake, uncovered, about 10 more minutes or until peppers are crisp-tender and vegan cheese is browned

***Added a pinch of cayenne and a little cashew cheese.  Added Panko breadcrumbs on top of cheese with a drizzle of olive oil.

Chocolate Avocado Freezer Fudge

This rich and creamy chocolate treat melts in your mouth and it's so easy to make, using only 5 ingredients!  We cut it into little bites and stored in the freezer for easy snacking.  Take some time to browse Vegan Richa's Blog, lots of good recipes and pretty pictures

https://www.veganricha.com/2019/12/chocolate-avocado-freezer-fudge.html

Weeknight Falafel

We made this dish more like a salad with lots of Romaine, extra cucumbers and diced tomatoes.  We also made the dressing a little thinner to spread easier onto our lettuce.  Homemade pita wedges are a nice addition.  Just cut up the pita, put on a baking pan, drizzle with olive oil and add salt or your favorite spices.  I cooked mine at 275 degrees for approx. 15 minutes or until crispy.  Keep a close eye on them.

Weeknight Falafel with Greens

Better Homes and Gardens Recipe

Keep the patties chilled right up until cooking to ensure they hold their shape and develop a crispy exterior.

2            15 0z. cans garbanzo beans, rinsed and drained

1            shallot

6            cloves garlic, peeled

1            cup loosely packed flat-leaf parsley

2            teaspoons chili powder

1/3         cup all-purpose flour

1            lemon

1            6 oz. carton plain vegan yogurt (I used vegan  Daiya Greek Yogurt and added                                     a little dill, onion and garlic powder to dressing).

1/2         cup chopped or sliced cucumber

             I added diced tomato

             Greens of your choice

2            tablespoons olive oil

            ***I added toasted pita chips brushed with olive oil and Za’atar seasoning and baked in oven at 275 until crispy.

In a food processor combine beans, shallot, garlic, parsley, chili powder, 1/2 teaspoon kosher salt, and 1/4 teaspoon pepper.  Pulse until finely chopped.  Add flour, pulse until mixture just holds together.

Divide mixture into 12 balls.  Flatten each slightly.  Cover; chill 30 minutes or overnight. 

Meanwhile, remove 1 teaspoon zest from lemon.  Juice half the lemon.  Cut remaining half into wedges.  Stir together lemon zest and juice, vegan yogurt, and cucumber.  (I added Dill, Onion and Garlic Powder to yogurt mixture and a little more yogurt to make it a little thinner to cover our greens.) 

In a very large skillet heat oil over medium heat.  Add patties.  Cook 8 minutes or until golden brown and heated through, turning once.  Serve with yogurt sauce and lemon wedges.  Makes 4 servings.