Cauliflower, Mexican, Rice

Vegan Spanish Rice Bowl with Taco Spice Roasted Cauliflower

Vegan Spanish Rice Bowl with Taco Spice Roasted Cauliflower

Prep Time

10 mins

Cook Time

35 mins

Total Time

45 mins

 

Easy Vegan Spanish Rice Bowl with Taco Roasted Cauliflower. Everyday Meal with everyday ingredients. Vegan Gluten free Nut free Soy free Recipe.  Easily made oil free. The Spanish rice is easy to adapt to instant pot. Use the timing for brown rice. Cook, natural release, and finish with the added ingredients.

Course: Main Course

Servings: 4

Adapted from Vegan Richa

Ingredients

Spanish Rice

  • 1 cup brown rice such as basmati, or use short grain washed, drained, then soaked in water for 15 mins
  • 2 tomatoes, chopped
  • 1 cup chopped onion
  • 1 tbsp cumin
  • 1 tbsp chili powder blend or taco seasoning (see Recipe notes below)
  • 1 tbsp pickled jalapeno
  • 1/2 tsp tasty table
  • 2 1/2 cup water
  • 1/2 cup low salt chunky salsa
  • 1 can drained or 1½ cups salt free corn
  • 2 tbsp cilantro

 

Roasted Cauliflower

  • 1 small head of cauliflower chopped into florets
  • 2 tsp aquafaba
  • 1 tbsp or more unsalted taco spice/seasoning blend
  • 1/2 garlic powder
  • 1/2 tsp tasty table
  • 1/2 tsp oregano

 

To Serve:

  • Salsa of choice
  • Guacamole
  • Lime juice

 

Instructions

  1. Spanish Rice: Mix together the tomato, onion, cumin, chili powder, jalapeno, garlic powder and set aside.
  2. Drain the rice and combine with 2 1/2 cup water in a saucepan. Add the tomato mixture, 1/2 tsp tasty table and mix in. (at this point you can also add some chopped bell pepper).
  3. Cover and cook over medium-low heat for 40-45 minutes or until the rice is cooked through. Mix in about 1/4 cup chunky salsa and the chopped cilantro and fluff. Taste and adjust flavor(add more chili powder or taco seasoning, more salsa if needed).

 

Roasted Cauliflower:

    1. Place cauliflower florets in large bowl. You can also add other veggies to the mix such as broccoli, zucchini, sweet potato, rutabaga. Increase the spices and salt substitute accordingly.

 

    1. Mix the spices and salt substitute in a small bowl then sprinkle all over. Toss to coat. Distribute the Cauliflower on a parchment lined baking sheet or baking dish.

 

    1. Bake at 425 degrees F (220 deg C) for 25 mins or until the veggies are cooked through.

 

Serve the spanish rice with the roasted cauliflower/veggies, sprinkle of lime juice, some salsa and guacamole/avocado. 

For a hearty meal, add beans of choice. I also like a dash of black pepper over the bowl. The mix can also be made into burritos with some lettuce and refried beans.

Recipe Notes

Add some refried beans or walnut or tempeh taco meat to the bowl for variation.

Taco Seasoning: Mix and store.

2 tsp cumin powder

1 tsp each of garlic powder, onion powder, smoked paprika

1/2 tsp each chipotle pepper powder, black pepper
1 tsp each of oregano and parsley,

1/2 tsp cayenne (optional, add less to preference), a good pinch of allspice or cinnamon.

Thanks to our Green Star member JoAnn for this recipe which she brought to her Taco Tuesday demonstration YouTube!

Please follow me so that I know you would like to see more helpful information.

Check out my BeGreenWithAmy YouTube Channel for lots of whole food, plant based hacks, recipes and more.

Be Strong, Be Well and Be Green!

Amy holds a Plant-Based Nutrition Certificate from T. Colin Campbell Center for Nutrition Studies and eCornell

Acorn Squash, Batch Cooking, Brussels Sprouts, Butternut Squash, Cabbage, Carrots, Cauliflower, Eggplant, Hey, I Can Make That!, Main Dishes, Mushrooms, Onions, potato, Sweet Potato

No Oil – Roasted Vegetables Recipe

 

Roasted Vegetables
Easy to make!

Best to make 2 batches because you might eat one all by yourself. I love this method of cooking! If you have a root vegetable that you don’t know what to do with, like a turnip, beet, yam, radish, etc., this is the simple way to make it taste delicious!

You could roast other vegetables as well. I love this method of cooking because you don’t have to stand over a stove and you can fill all the racks of your oven, with trays of deliciousness!

INGREDIENTS:

12 ounces Brussels sprouts
2 large stalks broccoli, cut into florets
1/2 head cauliflower, cut into florets
8 ounces baby carrots, cut in half
1 bunch asparagus, hard ends removed and cut into 2″ pieces
6 cloves garlic, minced

1/4 cup (my favorite) salt substitute

 2 tablespoons Italian Seasoning

 2 tablespoons balsamic vinegar

INSTRUCTIONS:

Preheat oven to 375 degrees F.
To prepare Brussels sprouts, cut off stem base, peel outer leaves and cut a cross 1/4″ deep in base of stem.

Toss all ingredients, (except dry seasonings) in a large bowl. Pour into a large baking pan that has been lined with a silicone baking mat  and spread evenly. Sprinkle with dry seasonings.

Cover and bake for 30 minutes.

Remove the cover, stir, and bake for an additional 30 minutes or until vegetables are tender, stirring occasionally.

Note: Can use frozen vegetables instead of fresh. In the picture, I just used the vegetable I had, the vegetables in the recipe are just a suggestion. Also, you can vary the seasonings to your taste. 

If you would like to help support my blog, consider shopping on my Amazon Store for Whole Food, Plant Based kitchen gadgets, books, food, home delivered food and more!

Check out my BeGreenWithAmy YouTube Channel for lots of whole food, plant based hacks, recipes and more.

If you would like help to learn ways to navigate this lifestyle, please contact me for a coaching session. I have learned many strategies, tips and hacks while coaching people since 2012. I would love to help you be successful as well.

If you would like to help support my blog, consider shopping on my Amazon Store for Whole Food, Plant Based kitchen gadgets, books, food, home delivered food and more!

If you would like to donate to help me with the costs of maintaining this website, donate here

Amy holds a Plant-Based Nutrition Certificate from T. Colin Campbell Center for Nutrition Studies and eCornell

Be Strong, Be Well and Be Green!

 

Cauliflower, comfort food, Soups, Vegan Twists on Old Favorites

Clamless Chowder

Clamless Chowder
Warm, delicious and satisfying.

Prep time: 25 mins Cook time: 30 mins Total time: 55 mins
Serves: 4-6 (makes about 8.5 cups)

INGREDIENTS
Blender ingredients:
1 ounce raw, unsalted cashews (about ¼ cup)
¼ cup water

Soup pot ingredients:
½ medium yellow or white onion, chopped into small pieces (about 1 cup)
1 rib celery, chopped into small pieces (about ½ cup)
2 pounds russet potatoes, peeled and cut into ¾-inch chunks (about 6 cups)
4 cups water
½ small head of cauliflower, chopped into small pieces (about 2 cups)
1 teaspoon granulated garlic
1 teaspoon paprika
½ teaspoon dried dill
2 bay leaves

Frying pan ingredients:
¼ pound king oyster or trumpet mushrooms, chopped into small pieces (about 1½ cups)
½ medium yellow or white onion, chopped into small pieces (about 1 cup)
1 rib celery, chopped into small pieces (about ½ cup)
1½ teaspoons finely chopped fresh thyme leaves
Optional garnishes: chopped parsley and black pepper
INSTRUCTIONS
Place the ¼ cup cashews and ¼ cup water into a blender (small blenders work best for this small amount) and set aside while you prepare the rest of the soup.
For the soup pot ingredients, heat 1 tablespoon of water in a soup pot over medium-high heat. When the water starts to sputter, add the 1 cup onion and ½ cup celery, and cook while stirring for 3 to 5 minutes to soften, adding a little water, as needed.
Add the potatoes, water, cauliflower, granulated garlic, paprika, dill, and bay leaves, and bring to a boil, uncovered. Reduce the heat to medium-low, and cook covered for 15 to 20 minutes, or until the potatoes are very tender, stirring occasionally.
While the soup pot ingredients are cooking, heat 1 tablespoon of water in a frying pan over medium-high heat. When the water starts to sputter, add the mushrooms, 1 cup onion, and ½ cup celery, and cook while stirring for 3 to 5 minutes until soft, adding a little water, as needed. Add the thyme toward the end. Set the pan aside off heat.
Remove the bay leaves from the soup pot at the end of cooking, and blend the soup to your desired consistency with an immersion blender (or see Notes), leaving some small chunks.
Blend the cashews and water until very smooth, and stir into the soup pot along with the cooked vegetables from the frying pan, and simmer on low for 5 to 10 minutes covered before serving. Garnish with black pepper and/or chopped parsley.
NOTES
For added seafood flavor, add 1 to 2 teaspoons of kelp granules in step 6, or add “to taste” to individual bowls. (Kelp granules are usually found in the Asian cooking aisle of the grocery store.)

If you don’t have an immersion blender, carefully ladle most the soup into a blender or food processor, and blend briefly to your desired consistency before returning to the pot. Or you can use a handheld potato or bean masher right in the pot.

If you don’t eat nuts or are trying to avoid extra calories, simply omit the blended water and cashews or substitute with cannineli beans. The chowder will still be thick and creamy, just not as rich.

If you don’t have thyme, which is traditional for this dish, you may use finely chopped fresh rosemary.

Optional additions: 1 cup green peas and/or small-chopped carrots.

Please remember to follow me by clicking on the FOLLOW link.

Also, Subscribe to my Be Green With Amy YouTube Channel for recipe demos, lifestyle hacks and more! 

Need someone to get you through this? Contact Amy. 

I have helped many people maintain this lifestyle. If you would like help to learn ways to navigate this lifestyle, please contact me for a coaching session. I have learned many strategies, tips and hacks while coaching people since 2012. I would love to help you be successful as well.

Amy holds a Plant-Based Nutrition Certificate from T. Colin Campbell Center for Nutrition Studies and eCornell

If you would like to help support my blog, consider shopping on my Amazon Store for Whole Food, Plant Based kitchen gadgets, books, food, home delivered food and more!

If you would like to donate to help me with the costs of maintaining this website, recipe development, social media publicity and more, please donate here

Be Strong, Be Well and Be Green!

Acorn Squash, Broccoli, Butternut Squash, Carrots, Cauliflower, Corn, Cucumber, Eggplant, Mushrooms, Need to know, Onions, potato, Tips, Tricks and Hacks

Keep Fresh Produce From Spoiling

Vegetable Characters

Once you have unpacked your produce and it is dry and separated, follow this guide below:

Vegetables:

Greens:   Lettuce and Greens should be wrapped in paper towels and place in one of the eco green bags or a zip lock bag.  Remove as much air as possible and place the wrapped greens in your vegetable drawer. Another way to keep it fresh is to use these produce bags.

If your greens wilt, submerge them in ice water for 30-45 minutes and they will be back to crispy!

Broccoli :  Wrap loosely with a damp paper towel and store in the Veggie drawer.  You may have to dampen the paper towel if you don’t consume within a few days.

Carrots:  If they have greens attached, immediately remove green tops and save them if you plan to use for later.  Store the carrots in a covered container (glass is preferred) filled with water.

Cauliflower:  Place it in a plastic bag and store in the Vegetable drawer.

Corn:  Technically corn should be eaten within a day or two of receiving it.  If you are going to store it, make sure you store it in a plastic bag that is sealed.

Cucumbers:  Cucumbers are sensitive to temperatures below 50 degrees F so technically they should be stored on the counter FAR AWAY from any bananas, tomatoes or melons.   If you do store them in the refrigerator store them towards the front of the shelf and off the bottom shelf  in the warmest area of your refrigerator.

Eggplant:  Do not refrigerate.  Keep it in a cool spot away from direct sunlight and use it as soon as possible after buying.  Do not seal it in a plastic bag.

Mushrooms:  Keep them unopened in their original packaging.  If you buy in bulk, keep them in a brown paper bag in the vegetable drawer.

Onions:  Store them at room temperature far away from potatoes and any fruit.

Potatoes:  Potatoes do best in a dark environment at about 45-50 degree F.  In warmer locations, that climate simply doesn’t exist. Room temperature in the summer is typically around 75 degrees.  If you are using them up quickly store them in a dry dark place that is cool but AWAY from any onions or fruit (except apples which can help keep them from sprouting sooner).  You can store them in the refrigerator on one of the warmer spots but make sure they are dry.  If they are wet when you receive them, let them dry out for a day before storing them

Winter Squash like Butternut and Acorn:  Store in cool dry place with low humidity.  Make sure you always have a stem on the squash if you are planning to store for long periods.  Stemless squash should be eaten immediately.

Learn how I make a healthy salad and why you should eat it every day!

As I mentioned in my other article, Easy Tips to Help keep Your Produce From Spoiling – Unpacking,  Green Produce Bags, and these containers are helpful in preserving produce freshness.

Please remember to follow me by clicking on the FOLLOW link.

Also, Subscribe to my Be Green With Amy YouTube Channel for recipe demos, lifestyle hacks and more! 

Is it easy to make a change? Now, more than ever, the world needs to make a change in their lifestyle. Please share this with everyone you know!

Need someone to get you through this? Contact Amy. 

I have helped many people maintain this lifestyle. If you would like help to learn ways to navigate this lifestyle, please contact me for a coaching session. I have learned many strategies, tips and hacks while coaching people since 2012. I would love to help you be successful as well.

Amy holds a Plant-Based Nutrition Certificate from T. Colin Campbell Center for Nutrition Studies and eCornell

If you would like to help support my blog, consider shopping on my Amazon Store for Whole Food, Plant Based kitchen gadgets, books, food, home delivered food and more!

If you would like to donate to help me with the costs of maintaining this website, recipe development, social media publicity and more, please donate here

Be Strong, Be Well and Be Green!