Creamy Cauliflower

Ingredients

• 1 onion, chopped
• 4 cloves garlic, minced or pressed
• 4 medium carrots, chopped small
• 1 cup celery, chopped
• 1 lb frozen (or fresh) cauliflower florets
• 6 cups vegetable broth
• 3 cups chopped small kale, tough ribs removed (or baby spinach)
• 3/4 cup raw cashews, soaked in hot water for 5 minutes
• salt, to taste

Instructions

• In a large soup pot, saute the chopped onion in a few tablespoons of water or vegetable broth for 3-5 minutes, until translucent.
• Add the garlic, carrots, celery and saute a few more minutes. Next add the cauliflower and vegetable broth. Bring to a boil and cook for 10-15 minutes.
• Add the cashews and 1 cup of the soup to a blender. Blend until smooth and add back to soup pot. 
• Now, use your immersion blender if you have one and blend a few times, until the soup is creamy but still has some texture. If you prefer, you can blend all the soup in a blender and then add in the greens. I prefer to leave some texture. Add salt, to taste (will depend on the saltiness of your vegetable broth).
• Now add the chopped kale or spinach to the pot and stir well. If using kale, let it simmer for about 10 more minutes, until kale is tender. If using baby spinach, simply let it wilt into the soup. Serve with brown rice if desired or a good loaf of bread and salad.

Chipotle Black Bean Roasted Veggie Enchilada Casserole

• For the roasted veggies:
• 1 red bell pepper, diced
• 1 orange bell pepper, diced
• 1 yellow bell pepper, diced
• 1 red onion, diced
• 1 (8 oz) package sliced baby bella mushrooms
• 1 medium zucchini, quartered
• 1 tablespoon olive or avocado oil
• 3 cloves garlic, minced
• Salt and pepper
• For the chipotle enchilada sauce:
• 1 (15 oz can) tomato sauce
• 2 garlic cloves, minced
• 2 tablespoons chili powder
• 1 teaspoon cumin
• 2 chipotle peppers in adobo sauce (from the can)
• 2/3 cup Unsweetened Original Almond Breeze Almondmilk
• For the layers:
• 1 (15 oz) can black beans, rinsed and drained
• 2 cups shredded monterey jack cheese, divided
• 9 corn tortillas
• To garnish: 
• Diced avocado, jalapeno and cilantro
• 
  

1. STEP 1: Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper, or you can also line two smaller baking sheets if that’s all you have available. Place diced bell pepper, diced onion, mushrooms, and quartered zucchini on prepared baking sheet(s). Drizzle with olive oil and toss garlic on top. Generously toss with your hands to coat the veggies with garlic and oil. Roast vegetables for 20-25 minutes.
2. STEP 2: While the veggies are roasting prepare the chipotle enchilada sauce: In the bowl of a food processor, add the sauce ingredients and process for 30 seconds or until smooth.
3. STEP 3: Reduce heat in oven to 375 degrees F. Grease a 9x13 inch baking pan with nonstick cooking spray. Add 1/2 cup enchilada sauce to the bottom of the pan and spread out evenly. Place 3 corn tortillas over the sauce. You may need to cut one tortilla in half to create a single layer. Next add ½ of the roasted veggies and half of the black beans on top of the tortillas. Then drizzle ½ cup of enchilada sauce on top followed by 1/2 cup of shredded cheese.
4. STEP 4: Repeat the layers again, starting with the 3 corn tortillas, remaining veggies and beans, ½ cup enchilada sauce and 1/2 cup cheese.
5. STEP 5: Finally add 3 more corn tortillas on top to evenly cover the veggies and beans, then top with remaining enchilada sauce and 1 cup cheese. Bake for 20-25 minutes or until cheese is melted. Serves 6.

Lentil Quinoa Taco Meat

• 1 batch Spanish Quinoa*
• 1 1/2 cups cooked lentils (use brown, green or black)
• 1/3 cup nutritional yeast
• 1 tablespoon chili powder
• 2 teaspoons cumin
• 1 teaspoon coriander
• 1 teaspoon smoked paprika
• Salt & pepper to taste (about 1/2 tsp each)

Instructions

• Preheat the oven to 400ºF. If you baking pans are prone to sticking, line a baking sheet with parchment paper.
• In a large bowl, combine all the ingredients. Stir together until everything is evenly incorporated.
• Transfer the contents of the bowl onto a baking sheet and spread it out into a thin layer.
• Bake on the center rack for 35 - 40 minutes, stirring every 15 minutes or so to ensure even baking.
• Serve immediately with your favorite taco ingredients

Spanish Quinoa:

• 1 teaspoon olive oil
• 1/4 cup chopped white onion
• 1 cup quinoa
• 1/2 cup chunky salsa
• 2 cups vegetable broth

• Heat the oil in a small saucepan. Add the onion and saute until tender and golden brown.
• Add the quinoa, salsa and broth and stir to combine. Bring the mixture to a boil, cover and reduce to simmer for 20 minutes.
• Remove from heat, fluff and allow to sit for 5 min

Lentil Casserole

Ingredients

• 2 tbsp olive oil
• 1 rib celery finely diced
• onion finely diced
• 1 28 oz can diced tomatoes
• 1 19 oz can lentils (drained)
• 1 19 oz can kidney beans (drained)
• 1 clove garlic crushed
• 2 tbsp chopped fresh rosemary
• salt and pepper to taste
• 1 1⁄2 cups shredded cheddar cheese

Instructions

• Heat a large pot over medium heat and add the olive oil.
• When the oil is hot, add the diced celery and onions to the pot and sautee for 2-3 minutes.
• Add the drained beans, lentils and diced tomatoes to the pot along with the rosemary and garlic.
• Season with salt and pepper to taste.
• Bring the pot to a boil, then once it is boiling reduce the temperature to low to gently simmer for 20 minutes.
• Set your oven to broil on high.
• Pour the lentil and bean mixture into a skillet or small casserole dish and cover with the shredded cheese.
• Broil the dish for 2-4 minutes or until the cheese melts and begins to crisp.