Cauliflower Mashed Potatoes 

These vegan plant based mashed cauliflower potatoes are fluffy and creamy! I’m sure you are already familiar with the cauliflower craze, but I’m going to throw one more recipe at you. I love mashed potatoes, like most Americans. I just don’t love all the carbs and dairy. So in attempt to make mashed potatoes equal parts healthy and dairy free I hit the kitchen and mixed a few of my favorite things together. The mashed mixture turned out fluffy, soft and tasty! No need for butter! This recipes serves about 8, I made it so large so I could freeze at least half. When I purchase potatoes I try and use them fast so that they don’t grow ears. I also must say that I also love having frozen food ready to help on the busy days, which tend to come more than not.

Ingredients

  • 1 bag of gold’s potatoes (7-8 large potaoes)
  • 1 head of cauliflower
  • 1/2 cup of unsweetened almond milk
  • 4 cloves of minced garlic
  • 1 Tbs of pink Himalayan salt
  • 1/2 Tbs of pepper
  • 1 Tbs of Trader Joes Everyday Seasoning
  • 1/2 handful of fresh parsley and/or basil (optional)

How To

Wash and peel all potatoes. Cut potato in quarters and place in large pot. Wash and cut cauliflower head into similar size as potato quarters and place in same large pot. Add water to pot, water should rise above potatoes and cauliflower pieces. Place pot on stove over medium heat. Contents will be ready when they can be easily pierced with a fork. Once ready, drain and place in a separate bowl. Mash, mash mash! Mix in almond milk and spices and stir. Cauliflower mashed potatoes are now ready to be served. Enjoy!

Prep time: 25 minutes 

Cook time: (about) 25 minutes 

Enjoyers: 8

Quinoa Enchilidas

This recipe is for those who love quinoa, and also those who love Enchilidas! This dish is a healthier spin on the traditional Mexican dish we all love. My sister introduced me to the idea of quinoa casseroles with sweet potatoes. I don’t love sweet potatoes, but in this recipe I think they make all the difference. These Enchilidas are fun because it’s only a few ingredients, it’s filling, healthy, and tasty. My picky husband approved! (Win!)

To start, wash sweet potatoes under warm water and poke multiple times with a fork. Instead of wrapping individually with tin foil, place on a cookie sheet and cover the cookie sheet with tin foil. Aren’t sweet potatoes so beautiful…?

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Place two sweet potatoes in oven and cook for 45-60 minutes at 400 degrees Fahrenheit. Sweet potatoes are done when they can be easily pierced with a fork. I cooked three because I was making one for my 6 month old son, can you tell which one is for him 🙂 It was his first time trying sweet potatoes and he loved it!

While potatoes are in the oven rinse, cook two cups of quinoa on the stove top. Bring quinoa and 4 cups of water to a boil and then reduce heat to medium until all the water has diminished and the outer rings appear on the individual grains. Once cooked, remove from heat and add approximately one Tbs of coconut oil to give quinoa a softer texture.

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In an 8×8 casserole dish dip five corn tortillas in 8 ounces of your favorite enchilada sauce. I use frontera brand. Let sit while sweet potatoes continue baking to allow sauce to soften tortillas.

Once sweet potatoes are done, cut open long ways and mash insides with a fork, place insides in a separate bowl with cooked quinoa. Combine potatoes and quinoa together, mix well- you don’t want any sweet potato chunk. A this point you should have a even texture throughout….Kind of looks like cookie dough!

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Add a dash or two of salt to quinoa mixture. The great thing about combining quinoa with sweet potatoes is that it softens and sweetens the quinoa but, doesn’t add a strong sweet potato flavor.

In your 8×8 dish fill soaked tortillas with quinoa mix, corn, black beans, and onion. Once sufficiently loaded, roll tortillas closed and repeat with all five tortillas

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Once all have been stuffed and rolled then squeeze half a lime onto tortilla tops. At this point you’ll probably have some tortilla stuffing ingredient left over. Place left over beans, corn, onion, and quinoa mix on top of tortillas and pat down. We’re trying to get the most bang for our buck here, or yummy food per serving. Add remaining 8 ounces of enchilada sauce to top of dish and place in oven.

Cook enchiladas at 350 degrees Fahrenheit for about 40 minutes, just until dish is heated through. My sauce was spilling over… I do love sauce! image

Once your timer goes off your dish is now ready, hooray! Serve with favorite salsa, Perfect Guacamole or both! Enjoy!

 

Ingredients

  • 2 Sweet potatoes
  • 2 cups quinoa
  • 16 ounces enchilada sauce
  • 5 corn tortillas
  • 1 can black beans
  • 1 cup of corn
  • 1/2 cup chopped yellow onion
  • 1/2 lime
  • salt to taste

How To

Begin with baking sweet potatoes. I washed and poked with holes then placed on a tin foil covered cookie sheet. Bake at 400 degrees Fahrenheit for 45-60 minutes, until inside is soft. While sweet potatoes are baking begin cooking quinoa. Place 2 cups of quinoa and 4 cups of water into a pot and bring to a boil, once boiling reduce to medium heat and continue to cook until water is gone. Mix in coconut oil, remove from heat and set aside.

Place five corn tortillas in the 8×8 casserole dish you’re going to use later and cover with 8 ounces of enchilada sauce. Let soak while sweet potatoes are baking. Once sweet potatoes are ready cut in half long ways and place soft insides in a separate bowl with cooked quinoa. Mix and mash until completely mixed. You should have a soft even texture.

Now it’s time to stuff your tortillas, open tortilla and place quinoa mix, corn, beans, and onion inside then roll tortillas in a traditional enchilada fashion. Once you’ve completely stuffed and rolled all five tortillas squeeze half a lime onto dish.

With the remaining tortilla stuffing ingredients place on top of tortillas and pat down.  Pour remaining sauce on dish and bake at 350 degrees Fahrenheit for about 40 minutes, just until dish is heater throughout. You beautiful enchiladas are now ready to be serve, serve with favorite salsa, Perfect Guacamole or both! Enjoy!

Prep time: 20 minutes

Cook time: 1 hour, 40 minutes 

Enjoyers: 5-6 

 

Warm Quinoa and Veggies

Quinoa is one of my all time favorite foods. I love it, I mean, I really love it!  Quinoa is fast, filling, and super yummy! Quinoa is also a complete protein, meaning it contains all 20 amino acids found in animal meats. Since I don’t eat a lot of meat, quinoa helps me get adequate protein in my diet. This recipe is simple, it’s basically a bowl of a few of my favorite foods. I’ve sent my husband to work with this dish countless times. It’s still great after being reheated.

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Ingredients

2 cups of rinsed uncooked quinoa (any color)

1 Tbsp coconut oil

1 cup broccoli cut

1 cup zucchini cut

1 cup greens (spinach, kale or both)

1-2 clove’s of garlic

Salt and pepper to taste

Instructions 

In a large sauce pan cook quinoa according to package directions. Once cooked add coconut oil to warm quinoa and stir until oil is completely melted. The coconut oil gives the quinoa a soft texture, I almost never serve quinoa without it.

Once quinoa is cooked and has been graced with coconut oil, mix in all chopped veggies and garlic. Let sit over low heat stirring frequently for 5-10 minutes until veggies are softened. Your beautiful quinoa is ready to be served. Add salt, pepper, and enjoy!

Prep time: 25 minutes 

Serves: 4