Kelley's Quick Burrito Bowl

Wanting to skip the torilla but still want a quick and easy buritto-like meal? Try Kelley's Quick Burrito Bowl!

Ingredients:

1/4 cup vegetable broth

1 bag (16-oz) cauliflower rice
1 bag (16-oz) frozen okra (or broccoli)
1 jar (24-oz) salsa
1 ½ cup roasted corn (or regular)
1 can (15-oz) (vegan) refried beans (or black beans)
4-oz guacamole

Directions:

1. Line a large skillet with ¼-cup broth.
2. Add cauliflower rice and okra (if using broccoli steam separately or microwave as directed) and cook until cauliflower rice is just soft and okra has thawed.
3. Stir in salsa, corn and beans, or serve over cooked cauliflower rice.
4. Top with guacamole before serving.

Notes:

• Serves 2
• Time: 15 minutes or less
• Per serving: 421 calories, 6.5g fat, 77.4g carbs, 16.4g fiber, 26.7g sugars, 22.9g protein 

Sweet Corn Risotto

Such a yummy summer dish!

Ingredients:
2 cups cooked brown rice 
1 small sweet onion, diced 
2 garlic cloves, minced 
1 cup corn (boiled and cut from cob or thawed if frozen)
1½ cups veg broth 
16-oz cauliflower rice 
1 tbsp nutritional yeast 
1 tbsp miso paste 
2 cups fresh spinach 
2 tbsp soy or almond milk

Directions:

1. Line a large pot with ¼-cup broth. 
2. Sauté onions and garlic until translucent. 
3. Stir in cauliflower rice and cook 5 minutes, adding   splashes of broth to prevent sticking. 
4. Add remaining broth, nutritional yeast, and miso,    stirring to combine. 
5. Stir in cooked rice, cover, and simmer for a few minutes. 
6. Uncover and stir in corn and spinach. 
7. Continue to cook and stir until spinach turns bright   green, folds in, and excess liquid cooks off. (Risotto   should be soft.) 
8. Turn off heat and add milk to cream it up, adding   more as desired. 
9. Let rest a few minutes.

Notes

• Serves 2
• Per serving: 207 calories, 4.4g fat, 40.4g carbs, 6g fiber, 20.1g sugars, 4.3g protein 

Cauliflower Samosa Tacos

... not to be confused with the previous Cauliflower Samosa Burrito, which was made slightly differently.

Ingredients
1 tomato, diced 
½” fresh ginger root, peeled 
1 garlic clove 
½ small red onion, diced 
½ tsp ground cumin 
¼ tsp paprika 
½ tsp mild curry powder 
3 cups (11-oz) cauliflower florets 
1 cooked potato, diced 
½ cup green peas
6 corn tortillas 
3 tbsp raw cashews

Directions:

1. In a food processor or blender, puree tomatoes, ginger, and garlic. Set aside. 
2. Line a skillet with ¼-cup water. 
3. Sauté onions until translucent. 
4. Stir in blended tomato mixture, ground cumin, paprika, and curry powder. 
5. Add cauliflower and sauté until cauliflower is cooked but not mushy, about 10 minutes. 
6. Add potatoes and peas and cook until very warm. 
7. Taste and adjust seasonings. 
8. Scoop cauliflower mixture onto tortillas and top with cashews.

Notes:

• Serves 2
• Per serving: 383 calories, 8.7g fat, 68.6g carbs, 13.5g fiber, 9.3g sugars, 13.5g protein
• Total time: 20 min
• Active time: 10 min

Anti-Vampire Soup

This served two VERY LARGE portions for me.

Ingredients:
2 cups cooked chickpeas (1 can, drained)
garlic powder (optional)
1 head garlic
2 cups (16-oz) veg broth
½ diced small onion
2 cups cauliflower florets
1 diced potato
¾ cup (6-oz) soy or almond milk
crackers {60 calories per serving}

Directions:
To Roast Chickpeas:

1. Preheat oven to 400F. 
2. Line a baking sheet with parchment paper. 
3. Spread chickpeas in an even layer and sprinkle with garlic powder. 
4. Bake until crispy and golden, about 10-15 minutes.

To Roast Garlic:

1. Preheat oven to 400F. 
2. Peel away all loose, papery, outer layers, leaving the head intact and cloves connected. 
3. Trim ¼-inch off the top of the head to expose cloves. 
4. Wrap entire bulb in foil and bake 20-35 mins, or until center clove is completely soft. 
5. Let cool.

To Prepare Soup:

1. Peel and mince roasted garlic. Set aside. 
2. Sauté onions until translucent. 
3. Add broth, cauliflower, and potatoes. 
4. Cover and bring to a boil. 
5. Reduce heat to low and simmer until potatoes are very tender, 15-20 minutes. 
6. Transfer half of the soup to a blender with roasted garlic and puree until creamy OR use an immersion blender. 
7. Add milk as necessary to thin out. 
8. Season with salt and pepper. 
9. Spoon into bowls and top with garlic roasted chickpeas.
10. Serve warm with crackers.

Pasta Alfredo

This is a great winter to not-quite-spring all-in-one meal. There's a little prep, but it's worth it. You can use any pasta shape you like. Bow-ties (farfalle) is a fun and pretty choice.

Ingredients:
Alfredo Sauce 
1 head cauliflower florets 
2 garlic cloves 
1 cup (8-oz) almond milk 
1 tbsp nutritional yeast 
1 tsp Italian seasoning 

Main Dish
16-oz asparagus 
10-oz dry pasta 
10-oz cherry or grape tomatoes 
1 cup green peas (frozen works well)


Directions:
Alfredo Sauce:

1. In a pot, cover cauliflower with water. 
2. Boil until very tender, about 15 minutes. 
3. Drain off water (reserving ½-cup). 
4. Meanwhile, mince garlic in a blender.
5. Scrape sides and add cooked florets, working in batches if necessary. 
6. Add milk, nutritional yeast, and Italian seasoning, plus salt and pepper. 

Blend until very smooth, adding reserved cooking water as needed for consistency.

Pasta:

1. Cut the bottom ⅓ off the asparagus and discard. Chop remaining pieces. 
2. Cook pasta via package instructions 
3. Add asparagus, cherry tomatoes and peas a few minutes before pasta is done to soften and cook. 
4. Drain and return everything to the pot. 
5. Add Alfredo Sauce and stir to coat.

Notes:

• Per serving: 399 calories, 3.9g fat, 76.2g carbs, 16.4g fiber, 12.2g sugars, 19.8g protein
• Serves 4

Sweet Pea Risotto

I love risotto, but it is hard to come by as a vegan.

Ingredients:
3 cups (24-oz) veg broth
1 diced onion
3-4 minced garlic cloves
16-oz riced cauliflower
2 Tbsp nutritional yeast
3 cups cooked quinoa
garlic powder
2 tbsp miso paste
2 cups green peas
¼ cup (2-oz) almond milk

Directions:

1. Sauté onions and garlic until translucent. 
2. Stir in riced cauliflower and cook 5 minutes, adding splashes of broth to prevent sticking and stirring occasionally. 
3. Stir in 2 tbsp nutritional yeast, remaining broth, and cooked quinoa.
4. Cover and simmer for a few minutes. 
5. Uncover and stir in miso. 
6. Stir in peas, and keep stirring until any excess liquid cooks off (risotto should be soft, ie risotto consistency). 
7. Turn off heat and add milk to cream it up, adding more milk as desired. 
8. Cover and let rest for a few minutes. 

Notes:

• Per serving: 402 calories, 5.1g fat, 68.8g carbs, 17g fiber, 9.3g sugars, 26.3g protein
• Serves 4

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

Tuscany Risotto

About 5 years ago, I discovered risotto. I love risotto. Imagine my delight when Tuscany Risotto showed up about 1 month after I started getting meal plans from the Happy Herbivore Meal Mentor. The above photo is one-half of one serving. The serving was nearly as large as my big plate, but it wasn't particularly pretty for the photo. I submitted this photo on Instagram as a part of the March Madness challenges. 

Ingredients:
1 1/2 tbsp tahini
1 tbsp nutritional yeast
1 tbsp miso paste
oil
12-oz riced cauliflower (available from Trader Joe's in frozen section)
1 1/2 cups vegetable broth
1 small onion, diced
2 garlic cloves, minced
2 cups cooked brown rice
2 cups kale
2 tbsp almond milk
garlic powder
black pepper

Directions:

1. In a small bowl, whisk tahini, nutritional yeast, and miso together. Set aside.
2. Heat a large pot over medium-high heat, heat oil. Saute onion and garlic until translucent.
3. Stir in riced cauliflower and cook a couple minutes, adding splashes of broth to prevent sticking and stirring occasionally.
4. Add tahini mixture plus remaining broth and cooked rice, stirring to combine.
5. Cover and simmer for a few minutes.
6. Uncover and stir in kale until it softens.
7. Continue to heat over low, stirring, until kale incorporates and excess liquid cooks off.
8. Add milk to cream it up, adding more as desired. 
9. Let rest a few minutes.
10. Top with a dash of garlic powder and black pepper.

Notes:

• Serves 2
• Per serving: 404 calories, 8.4g fat, 71.9g carbs, 9.7g fiber, 6.5g sugars, 15.1g protein
• Add in some steamed carrots.

Cauliflower Samosa Burrito

This is another dinner from the Happy Herbivore Meal Mentor, altered a bit (because raisins ruin everything). I really, really enjoyed this particular meal. This is one serving. Just one. This photo is my leftovers at lunch at work.

Ingredients:
olive oil
1 onion, diced 
2 tsp mild curry powder 
1 tsp ground cumin 
½ tsp turmeric 
3 cups (11-oz) riced cauliflower 
4 carrots, diced 
2 cups frozen green peas (thawed) 
4 cooked potatoes mashed (or diced)
4 flour tortillas

Directions:

1. Sauté onion in oil until translucent. 
2. Add spices, stirring to coat. 
3. Add  ¼-cup HOT water. 
4. Cover and turn off heat. Set aside. 
5. Add carrots to onion mixture plus more water if necessary and cook until carrots are just fork-tender. 
6. Stir in peas and riced cauliflower. 
7. Cook until cauliflower rice is soft and crumbly, stirring every minute and adding tiny amounts of water if necessary (You want to “dry fry” as much as possible).
8. Set aside and spread warmed mashed potatoes on tortillas (eat rest as a side). 
9. Top with vegetable mixture and roll-up.

Notes:

• Serves 4.
• Per serving: 388 calories, 1.9g fat, 82.9g carbs, 15.2g fiber, 16.8g sugars, 14.2g protein
• You can add on cashews if you like.