Vegan Sweet and Sour Cauliflower and Brussels Sprouts with Raw Zucchini and Yellow Squash Noodles

I made Sweet and Sour Cauliflower Lettuce Wraps.They were delicious. I took the leftovers and made this Sweet and Sour Brussels Sprouts with Raw Zucchini and Squash Noodles. Two meals by just adding sautéed brussel sprouts. Enjoy!

Ingredients:

1 head of cauliflower, broken into florets

10 medium brussels sprouts, outer layer peeled and cut in half

Olive oil to cover sauté pan

1 tsp smoked paprika

1/2 tsp cumin

Sea salt and pepper to taste

Directions :

Add the oil to the pan. Cook on medium heat. Add veggies and spices. Stir. Cook until cauliflower is slightly tender, or longer if you like softer veggies. I love a crunch. Allow the brussels sprouts to get a nice golden color on them. After the sauce is done add the veggies to your sauce. Stir and cook on a low heat for about 2-3 minutes to incorporate the sauce with the veggies.

Ingredients for the Sweet and Sour sauce:

1 tablespoon tomato paste

juice of 1 lemon

1/2 cup water

1/3 cup apple cider vinegar

4 tablespoons organic cane sugar

1 tablespoon gluten free soy sauce)

1 tablespoon cornstarch mixed with 1/4 cup water, fully dissolved

1/2 tablespoon Sriracha sauce

1 teaspoon ground ginger

1/2 teaspoon sea salt

1 cup diced pineapples

1/2 cup chopped red bell peppers

Directions:

In a large shallow sauce pan, heat the water, apple cider vinegar, ginger, sugar, soy sauce, Sriracha, and tomato paste over medium-low heat. Stir in the cornstarch mixture and stir until fully combined. Add the pineapple and bell pepper and continue to cook for about 5 minutes, stirring occasionally to prevent sticking. Add veggies and cook for another 2-3 minutes. Serve with Raw Zucchini and Squash Noodles or on Lettuce Wraps.

The Raw Veggies:

1 medium Zucchini

1 medium Yellow Squash

Cilantro for garnish

Directions:

Use a veggie spiral and make veggie noodles

If you do not have one you can julienne the veggies, thinly.

Add to a bowl. Top with Sweet and Sour Cauliflower and Brussels Sprouts mixture.

I garnished mines with cilantro and a little olive oil.

Quinoa Corn Cakes with a Carrot, Apple and Cranberry Slaw

This perhaps one of my favorite things to eat for lunch or breakfast, these amazing  Quinoa Corn Cakes. They are gluten free and high in protein. A great way to start the day, before a hard cardio workout for me. I just filmed a how to video about these yummies, but wanted to give you guys the recipe. The video is being edited at this time and why should you wait. LOL!  Enjoy!

Quinoa Corn Cakes with a Carrot, Apple and Cranberry Slaw
Quinoa Corn Cakes with a Carrot, Apple and Cranberry Slaw

Ingredients:

1/2 cup quinoa, rinsed and drained

1 cup water

1 lg egg, beaten

1 cup frozen corn kernels, thawed

1/4 cup onions, finely chopped

1/4 cup red bell peppers, diced

1/4 cup poblano peppers, diced

2 tbsp brown rice flour

1 tsp smoked chili powder

1 tsp smoked paprika

1/2 tsp cumin powder

1/4 tsp sea salt ( to taste)

1/8 tsp freshly ground black pepper

2 tbsp olive oil

Directions for Cakes:

1.  Make the Quinoa according to your package instructions. Cover, reduce heat, and simmer 15 minutes. Fluff with fork, add to a large bowl and set aside.

2. In a sauce pan add 1 tbsp of olive oil and sauté all the veggies on a medium low heat for 1-2 minutes. You want the veggies to still have a crunch. Add a pinch of salt.

3. Combine quinoa and all the other ingredients, except the extra olive oil in a bowl. NOTE: Allow everything to cool before adding the egg, you will have quinoa with scrambled eggs. That’s good, but for another time. 🙂

4. Heat the remaining oil in a large, nonstick skillet (work in batches if necessary) over medium-high heat. Scoop a generous 1/4 cup of the quinoa mixture at a time and drop onto griddle, flattening into pancake shape with back of a large spoon or spatula (makes 8 cakes). Cook until browned on bottom, about 3 minutes. Flip carefully and cook about 3 minutes longer.

Quinoa Corn Cakes with a Carrot Apple and Cranberry Slaw
Quinoa Corn Cakes with a Carrot Apple and Cranberry Slaw

Carrot, Apple and Cranberry Slaw

Ingredients:

1 peeled large carrot, grated

1 large organic apple, grated

1/4 cup dried cranberries

1 1/2 tbsp  apple cider vinegar, or less to taste

1 tbsp olive oil

1 tsp honey

1/2 tsp sea salt

1/4 tsp black pepper, or more to taste
Few leaves of mint and cilantro for extra flavor ( optional)

Directions: 

Place apples in a large bowl and toss with apple cider vinegar. Add carrots, oil,  dried cranberries, honey, salt, pepper and fresh herbs; toss to mix thoroughly. I serve this in the middle of 4 Quinoa Corn Cakes.

Vegetarian Shepherd’s Pie ( made from leftover quinoa chili)

I grew up eating Shepherd’s Pie. It was not my favorite, to be honest I have never had a Shepherd’s pie I could say was my friend. LOL. But I had leftover Vegan Quinoa Chili and was trying to do something with it instead of eating leftover chili. Well honey, I think I put my foot in this, because this version of Shepherd’s pie I am totally feeling.  I took my leftover chili, put it in one of my little cask iron skillets and took some sautéed mushrooms, creamy polenta, added a little mozzarella, baked it on 450  until golden brown and BAM, you have Vegetarian Shepherd’s pie.  I am eating this skillet as I am typing, so bear with me. LOL.

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Vegetarian Shepherd’s Pie
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Vegetarian Shepherd’s Pie
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Yummy Mushrooms

First things First:

The Quinoa Chili

1/2 cup quinoa, rinsed

1 1/2  cup water ( the 1/2 cup will be added at the need, based on your preference of thickness of the chili)

1 tablespoon olive oil

1 small onion,chopped

3 cloves garlic, minced

1/4 cup poblano peppers, diced

1 green bell pepper, chopped

1 red bell pepper, chopped

1 yellow bell pepper, chopped

1 (15 ounce) can organic dark red kidney beans, drained and rinsed

1 (15 ounce ) can tomato sauce

3 tablespoons chili powder

1 tablespoon ground cumin

1 teaspoon garlic powder

1/2 tablespoon smoked paprika

1 teaspoon cayenne pepper

Salt and black pepper, to taste

Directions:

1. In a medium sauce pan, combine the quinoa and 1 cup of water.Cook over medium heat until water is absorbed, about 15 minutes. Set aside.

2. In a large pot, heat the olive oil over high heat. Add the onion and cook until tender about 4-5 minutes. Stir  in garlic, poblano peppers and bell peppers. Cook until vegetables are tender.

3. Add  kidney beans, tomato sauce and 1/2 cup of water, a little at a time based on your preference of thickness.  Stir in the cooked quinoa. Season with chili powder, cumin, smoked paprika, garlic powder,  salt, and black pepper. Simmer chili on low for about 20 -30 minutes. Serve warm.

For the Shepherd’s Pie, set aside enough chili to coat the bottom of a mini skillet. I used about 1 cup. If you are making more, set aside enough chili for each skillet.

Vegetarian Polenta

1 1/2 cups of polenta

4 cups of water

1 tbsp olive oil

2 cup of mozzarella cheese, ( leave  1 cup of topping the pies, especially if you are making 2 or more Shepherd’s Pie skillets)*

Dash of black pepper and salt to taste

Directions:

Bring water to a boil. Pour in polenta steadily, stirring constantly. Continue to stir until polenta is thickened. Add the cheese, black pepper and sea salt. Stir throughly. It should come away from sides of the pan.  Remove from heat and set aside.

Shepherd’s Pie Skillets

What you will need: Mini skillets or you can use a Medium size skillet if you are using more of the chili to make a family size portion.

1  – 1  1/2 cup  Quinoa Chili per skillet ( you can use more or less, if you desire. The idea is  to cover the bottom of the skillets.) 1/2 cup  Vegetarian Polenta

1cup of organic baby bella mushrooms, diced

1 tbsp olive oil

Directions:

In a sauté pan add the olive oil . Saute the diced baby bella mushrooms on medium heat until they are tender. In your desired skillet, first add the chili. Top the chili with your Vegetarian Polenta. Sprinkle cheese on top. Place in a 450 degree oven until the cheese is melted and golden brown, about 5-7 minutes.  I like to serve these in the mini skillets. They make a wonderful presentation.

* This can easily be a Vegan dish, just do not add the cheese, but still back the polenta in the oven until it is golden brown on top.