Taco Casserole

September 19, 2013 / ktbuchs87 / 3 Comments

This recipe is a winner. Ask my husband, he is crazy about this one. I have to admit it is one of my new favorites too, it is creamy and a little spicy and fulfils that need for Mexican food without making you feel gross afterwards. Now, because I don’t eat dairy or buy processed products, I made my own nacho “cheese” sauce. It looks and sounds like it will taste really gross, but I promise you it tastes phenomenal. If you don’t want to use the sauce I used you can use store bought nacho cheese sauce, but I don’t recommend it. Also, give yourself some time to make this recipe, this is a really good weekend meal. Ok enough talking, let’s get to it!

Taco Casserole

For the Nacho “Cheese” Sauce

1/4 cup cashews
2 cups warm water
1 tsp salt
1 cup nutritional yeast (do NOT use baking yeast, you will be very unhappy with the results)
1 tsp chipotle chili spice (more if you want a spicer cheese sauce)
2 tbsp tapioca starch (cornstarch or arrowroot powder would also work)
1 tbsp lemon juice
1 tsp garlic powder
1 tsp onion powder

For the filling

8 oz cremini mushrooms, sliced
3 cloves garlic, diced
salt and pepper to taste
1 can black beans drained and rinsed
1 cup corn kernels
1 jar salsa (I make my own, but there are plenty of good store bought brands that work)
6-8 tortillas (I use corn, but flour works too)

1. About an hour or so before you want to eat, dissolve the salt for the cheese sauce in 2 cups warm water. Add in the cashews and let them soak for an hour. After an hour, place cashews and water into a blender or food processor. Add in the rest of the cheese sauce ingredients and blend until smooth. You want to get the consistency really smooth with no cashew chunks in it.

2. Transfer the cheese sauce to a medium saucepan and heat on medium-high until the sauce is nice and thick. This will take about 10 minutes. Remove from heat and add in the black beans and corn kernels.

3. While cheese sauce is heating, turn oven to 400 and heat some olive oil in a medium skillet over medium heat. Add in the mushrooms, garlic, and salt and pepper. Cook the mushrooms until they are a nice golden brown and have released their moisture. This takes about 7 minutes. Add the mushrooms into the cheese sauce with the beans and corn.

4. Now it’s time to assemble everything. In a large casserole dish, spread a thin layer of salsa on the bottom. Layer a few tortillas on top of this. My casserole dish usually fits 3, but if yours is bigger or smaller use however many. On top of the tortillas add a layer of the cheese sauce, then another layer of salsa, then more tortillas. Keep layering until all your stuff is gone. Cover the dish with tinfoil and bake for 30 minutes. When it’s done let it sit uncovered for 5 minutes before you cut it up

Like I said, this meal takes a little more time to put together which is why it’s a good meal to make for the weekend. You can also sub in ground beef or turkey for the mushrooms, just make sure to brown the meat first. I also really like to top this with guacamole or my avocado cream sauce. This dish gets even better the next day and makes for really good lunch leftovers. Again, ask my husband 😉 Enjoy!

Cauliflower Couscous

September 11, 2013 / ktbuchs87 / 2 Comments

Cauliflower is a very versatile vegetable. You can turn it into a ton of different things such as sauces, mashed potato substitute, and “rice”. That’s a lot for one little vegetable! I decided to use cauliflower to make a sort of couscous and it makes a really great, light summer meal that is fairly easy to put together.

Cauliflower Couscous

1 large head of cauliflower
2 tbsp olive oil
juice and zest of one lemon
2 cloves garlic
2 tsp thyme
2 tsp oregano
2 tsp marjoram
1/2 tsp sea salt
1 tsp lemon pepper
1/4 cup chopped, toasted almonds

1. Heat a large skillet over medium high heat, add in your chopped almonds. Stir frequently until the are lightly browned and just starting to smell fragrant. Remove from heat and set aside in a bowl.

2. Chop your cauliflower into florets, trying to leave as much of the stem behind as you can. Put the florets into a food processor or blender and pulse a few times until the cauliflower is finely chopped and looks like couscous. Make sure not to pulverize it , you want it to have some texture

3. Using the same skillet from your almonds, heat the olive oil over medium heat and then add in your cauliflower couscous. Cook the couscous for about 5 to 7 minutes. Remove the skillet from the heat. Add in all your spices, the lemon juice and zest, and the toasted almonds. Stir to combine and let the couscous sit for about 5 minutes to let the flavors meld.

This is a really versatile recipe. You can use whatever spices you feel like adding to the couscous. You can use walnuts or cashews instead of almonds and you could even add meat to the dish. Get creative and enjoy using cauliflower in a new and fun way!

Any Fruit Crisp

August 28, 2013June 15, 2015 / ktbuchs87

I have a really delicious treat for you guys today, a dessert recipe! I realized that I had not posted any kind of dessert recipe and knew that needed to change. It is entirely possible to eat well and healthy and also enjoy a few treats! This crisp is probably not what you would immediately think of when you think a typical crisp. I’ve adapted it to fit into a healthy lifestyle, but also taste just as delicious! It also doesn’t take that long to put together and you can use whatever fruit you have lying around depending on the season. I’ve done strawberry and rhubarb, strawberry and pear, and more recently peach and raspberry. An all berry crisp would be delicious and in the fall an apple one would taste phenomenal!

Any Fruit Crisp

1/2 cup steel cut oats, soaked in just enough water to cover for about 15 minutes
1/2 cup almond flour
2 tsp cinnamon
1 tbsp safflower oil (olive oil would work, but I like the lighter flavor of safflower)
3 tbsp maple syrup
1 tbsp lemon juice
3-4 cups fruit of your choice

1. Preheat your oven to 400. Slice your fruit up into bite size chunks and place into a pie dish, or another shallow dish. Add your lemon juice and 1 tbsp maple syrup to the fruit. Mix well

2. In a medium bowl add your soaked steel cut oats, almond flour, and cinnamon. Stir together, it will look a little crumbly at this point, that’s totally fine. Add in 1 tbsp safflower oil and 2 tbsp maple syrup. Mix again. It should start to stick together now but not be too wet looking.

3. Spoon the oat/almond flour mixture over the fruit making sure to cover as much of the fruit as possible. It won’t look perfect and that is fine, it isn’t suppose to!

4. Place in oven and bake for about 20 to 25 minutes. You want the fruit to be bubbling and the top part should just be starting to brown. Cool completely and then serve up the yum!

Because this is such a quick dessert, you can make it often and experiment with what fruit combo you like the best. It’s also yummy enough to share at a BBQ or party… if you feel like sharing! Enjoy!

Sunbutter Sauce

August 21, 2013May 16, 2015 / ktbuchs87

I am a firm believer in sauces, dressings, dips, and spreads. They are super simple to put together, totally customizable to your tastes, and they can make a meal taste ten times better. Many of my meals are planned around some type of sauce. For me it’s kind of the best part of the meal! This sauce came about because I had bought a jar of sunbutter (sunflower butter) and still had yet to really use it. So I looked in my pantry/fridge and put this together. I poured it over leftover brown rice noodles and vegetables I stir fried. You can put it on whatever you want. You can even eat it by itself, I won’t judge!

Sunbutter Sauce

1/3 cup sunbutter (or peanut butter, but I like the sunbutter better with this sauce)
1/4 cup liquid aminos (or soy sauce)
1 tbsp honey or maple syrup
1 tbsp rice vinegar or white wine vinegar
1 tbsp sesame oil (don’t sub in olive oil, the flavor will be off)
3 cloves garlic, minced
2 tsp ginger, minced

This is going to be really simple. Put all ingredients in a large measuring cup or bowl and whisk until fully combined. Yup, that’s it. If you like a thinner sauce you can use it right away, but it you want it a little thicker put it in the fridge for about an hour or so. This tastes fantastic with noodles and shredded carrots. I’ve also used it on stir fried green peppers, onions, zucchini, summer squash, and cabbage. Like I said before, put it on anything your little heart desires and enjoy!

Turmeric Scented Mushrooms and Brown Rice Noodles

July 24, 2013January 27, 2016 / ktbuchs87

This was a meal that was really easy to put together and I made it with stuff that I already had in my kitchen. Those are pretty much the best meals ever, minimal work and minimal shopping. Not that I am lazy or anything… This dish also is packed with good for you spices and vegetables. Turmeric is a powerhouse of good things as is spinach and mushrooms!

Turmeric Scented Mushrooms and Brown Rice Noodles

1 package of mushrooms, sliced (you can use whatever mushrooms you would like, I used baby bella)
2 cups fresh spinach leaves
zest and juice from 1 large lime
1 tsp turmeric
1/2 tsp dill
1/2 onion, diced
3 cloves garlic, minced
1 1/2 tbsp rice vinegar
1 tbsp extra virgin olive oil
1 tbsp sesame oil (or more olive oil)
Salt

1. Prepare your brown rice noodles according to the package and set aside while you put everything else together

2. In a large skillet or wok, heat your olive oil and sesame oil on medium high heat. Add the turmeric and toast for about 1 minute. Next add your mushrooms and sprinkle with a little salt. Turn the heat down to medium-low and cook until they are soft and brown. Add the garlic, onion, rice vinegar, lime juice and zest and dill. Saute for about 3 minutes, then fold in the spinach and cook until the leaves have wilted down. Put your noodles in a bowl and cover with mushroom stir fry!

This meal was good the first time around, but it was even better as leftovers. That extra time really let the flavors come together deliciously. It also tastes just as good cold as it does hot, so try it both ways! Enjoy!