This was another assignment for my cooking class. The lesson was roasting vegetables without oil. The outcome of the assignment turned out very well. I divided the finished product to use in two different dishes. One for a bowl meal and the other for a creamy dip.
Today I will show you the base of these two different dishes. Then I will do two other posts for these two dishes another time. Actually, I think I will have three different meals out of this sheet pan of cauliflower. I love it when I can stretch an ingredient into multiple different meals.
Note: You can find the recipe for Smokey Southwestern Seasoning in the basics section or you can purchase the blend pre-made on my store page.
Preheat oven to 450 degrees. Line a sheet pan with parchment paper or silicone baking mat (this is what I used).
In a large bowl mix together broth, half of lime – juiced and Smokey Southwestern Seasoning.
Stir in cauliflower florets into marinade.
Evenly distribute cauliflower onto sheet pan. Add lime half to sheet pan.
Roast cauliflower for about 20 minutes. Halfway through roasting process stir cauliflower.
Remove from oven. Using tongs to pick up lime half and squeeze juice of lime onto roasted cauliflower. Stir.
Serve. Eat. Enjoy.
I promised to bring you this recipe in another post. The filling in these enchiladas came from the jackfruit tacos with a slight modification. If you have not noticed I like to make multiple meals from a base of another meal. I guess you could call it batch cooking, big cooking, whatever you want to call it it makes your life a whole lot easier. A good word for it is transformation cooking.
Transformation cooking lets you make multiple meals with just a few tweaks to make it different enough that you do not feel like you are eating the same thing over and over. You are stretching your $$$ by not having to by lots of ingredients. This works really well when you keep your pantry stocked with basics (when they come on sale).Now it is time to transform those tacos into enchiladas.
- 2 c jackfruit taco filling
- 1 c vegan cheese shreds, divided in half
- 1 can tomato sauce, divided in half (I like Pomi)
- 2 tsp Smokey Southwestern Seasoning, divided in half
- 8 corn tortillas
Combine jackfruit taco filling with 1/2 of the vegan cheese shreds and stir.
Pour in a shallow dish half of the tomato sauce and half the Smokey Southwestern Seasoning and stir.
Dip corn tortilla into enchilada sauce.
Spoon 2 heaping tablespoons of the jackfruit filling into the tortilla and roll it into a tube. Place into a rectangular baking dish. Repeat.
Pour remaining sauce over enchiladas. Sprinkles Smokey Southwestern Seasoning over sauce.
Sprinkle remaining vegan cheese shreds over enchiladas.
Bake until hot a bubbly, about 20-25 minutes.
Note: I assembled this the right after we ate our tacos and was doing clean up. I covered with plastic wrap and put it into the refrigerator for the next evening to bake. By taking 10 minutes extra during the clean up time you save a whole lot more the next night. Serve with a side salad and you have your next meal in 30 minutes or less.
Serve. Eat. Enjoy.
This meal came about by combining two delicious ingredients with a few toppings. I first made the Smokey Southwestern Black Bean Soup. The next day I made a Black Rice and Roasted Vegetable Bowl. This is the mashup of the two. This meal is packed with nutrition, fiber and total goodness. I added some fresh avocado, coconut yogurt and fresh herbs to make it the perfect bite. The yogurt adds a tang and creaminess; while the herbs add freshness, and of course the avocado is just plain good. I am really liking the combination of the two meals.
Since all the ingredients are already made it is just a matter of assembling. However, I will add the links from the two separate meals so that you have the recipes.
These are the portion sizes I used for this serving. Assemble in order of ingredients.
- 1/2 c Forbidden Rice
- 1 c Smokey Southwestern Black Bean Soup
Warm in microwave until hot. Add remaining ingredients in order.
- 1 heaping tbsp coconut yogurt
- 2 slices of avocado
- Cilantro for garnish.
Serve. Eat. Enjoy.
I had been planning to make this soup for days. The day before I did all my dicing and mincing so that while we were out and about the following day we could have a hot and nutritious soup cooking away in the slow cooker. Every few hours my husband would say, “It smells so good.” I love hearing that from him.
Serve this with a slice my Gluten Free Sandwich Bread and you have a filling nutritious meal. This makes enough to have some for lunch the next day and freeze some for a future meal. That is what I plan on doing.
Sine I did all the prep work the day before all I had to do was put all the ingredients into the slow cooker, set it, and let it do its work.
- 3 cans Black Beans, low sodium
- 1 large onion, diced
- 1 1/2 c carrots, diced
- 1/2 c celery, diced
- 3 garlic cloves, minced
- 2 bay leaves
- 1 can tomatoes, low sodium, diced
- 2 c corn, frozen
- 15 oz butternut squash, cubed, frozen
- Smokey Southwestern Seasoning
- plain coconut yogurt, garnish
- cilantro, garnish
Into a slow cooker (crock pot) add all the ingredients, except the yogurt and cilantro. You will be using those to garnish each bowl of soup. Make sure you generously season with the smokey southwestern seasoning.
Set slow cooker to low and let it go all day. Stir occasionally, and taste for seasoning. I added more seasoning when I did a taste test.
Serve with a dollop of plain coconut yogurt and some fresh cilantro. Eat. Enjoy.