Thai Taquitos

Wow! These were good. Something I could make regularly. I got the original recipe from Happy Herbivore Meal Mentor. Shown is 1 serving.

Ingredients
oil
12 oz riced cauliflower, thawed
1 onion, diced
2 garlic cloves, minced
½ cup fresh basil, chopped
2 cooked sweet potatoes, mashed
8 whole-wheat flour tortillas

Sriracha Peanut Sauce
2 tbsp hot water
2 tbsp peanut butter
2 tbsp (1-oz) almond milk
2 tbsp sweet red chili sauce
1 lime (juice)
1 tbsp soy sauce
2 tsp rice vinegar
dash garlic powder
dash ground ginger
1+ tsp Sriracha

Directions:
Sriracha Peanut Sauce

1. Whisk peanut butter into 2 tbsp hot water until runny. 
2. Whisk in milk, chili sauce, lime, soy sauce, vinegar, a few dashes of garlic and ginger, and 1 tsp Sriracha. 
3. Taste, adding more Sriracha as desired. 
4. Chill.

Taquitos

1. Preheat oven to 400F, and line a baking sheet with parchment paper. 
2. Sauté onion and garlic in oil until translucent. 
3. Add cauliflower and basil. Cook until soft. 
4. Transfer to large bowl, and mix with mashed potatoes until well combined. 
5. Spread ¼-cup of the cauliflower-potato mixture in the center of each tortilla. 
6. Roll into tight wraps. 
7. Place seam-side down, and bake 6-10 minutes, or until crisp and browning. 
8. Cut in half and serve with chilled Sriracha Peanut Sauce.

Notes:

• Makes 4
• Per serving: 391 calories, 6.4g fat, 72.5g carbs, 12.9g fiber, 12.3g sugars, 14.9g protein

Indonesian Stir-Fry Noodles

What's funny about this dinner is that when I said it was what was for dinner, everybody balked. Then I made it, with an add-on of chicken for the omnivores in the family. One child, who is super-duper picky, didn't even try it. But it got whole-hearted yums from the other two people. So much that my son asked how much would be leftovers. And asked if I could make it again ... soon. 

The bowl above serves 4. That's right, 4. When I took my helping, everybody's eyes got wide and said, you get that much? Since I'm trying to watch my caloric intake. I said, I get a quarter of the bowl. Then they said, that isn't even a quarter of that bowl. By the way, I was quite full after eating the portion I served myself.

I got the original recipe from Happy Herbivores Meal Mentor. 

Ingredients:
12-oz dry noodles (i.e. spaghetti) 
6 tbsp teriyaki sauce 
2 tbsp soy sauce 
dash Sriracha (i.e., to taste) 
1/4 cup vegetable broth
oil
1 onion, thinly sliced 
4 garlic cloves, minced 
12-oz broccoli florets 
10-oz cole-slaw mix 
1 bunch kale, stemmed and chopped
water, as needed

Directions:

1. Cook noodles via package instructions. 
2. Drain, rinse under cold water. Set aside. 
3. While cooking noodles, n a small bowl, whisk teriyaki, soy sauce, Sriracha, and broth together. Set aside. 
4. Sauté onions and garlic in oil until translucent. 
5. Add broccoli and cook until bright green. 
6. Add cole-slaw mix, cooking and stirring so the veggies starts to soften.  
7. Add kale, stirring to incorporate. 
8. Continue to cook to desired tenderness, adding water as needed. 
9. Stir in sauce and cooked noodles. 
10. Taste, adding more Sriracha or teriyaki sauce, if desired.  

Notes:

• Serves 4
• Per serving: 428 calories, 2.7g fat, 87.6g carbs, 14.8g fiber, 12g sugars, 18.5g protein
• You can use water instead of vegetable broth. You can use thinly sliced cabbage instead of cole-slaw mix. You can add-on more veggies.
• If you want to add some meat, chicken thinly sliced and fried in the same sauce (make more) worked well for us. I think pork may also go well in this dish.

Condiment: Sriracha Mayo (or Chili Mayo Sauce)

This mayo was made as a part of another recipe, but if you like spicy mayo or mayo on any sandwich or whatever you use this condiment with, it can be made for more than just the one recipe. The original recipe came from Serious Eats. 

Ingredients:

3 tablespoons mayonnaise
1 tablespoon Sriracha

Directions:

1. To make the Sriracha mayo, mix together the mayonnaise and Sriracha in a small bowl and set aside. 
2. Refrigerate unused portion.

Notes:

• To make vegan, use vegenaise. 
• Because we didn't have Sriracha, I used a chili paste that we had on hand (pictured). This made it more textured and more spicy.