Roasted Cauliflower Chilaquiles

1 1.25lb head cauliflower, trimmed and cut into florets
1 Tbs olive oil
2 poblano chiles, halved lengthwise and seeds removed
1 15oz can refried black beans
12 corn tortilla chips
3/4 cup prepared mild tomatillo salsa
1/2 cup shredded Daiya cheddar

1) Preheat oven to 400F. Mound cauliflower on rimmed baking sheet and toss with oil. Spread in single layer on one side of baking sheet and season with salt and pepper, if desired. Spread chiles, skin side up, on empty side of baking sheet. Roast 30 minutes, or until cauliflower is browned and chiles are charred. Cool. Remove skins from chiles and cut into 1/2-inch pieces.
2) To assemble: Layer half of ingredients in each of two microwave-safe containers, starting with beans on bottoms, followed by chiles, cauliflower, tortilla chips, salsa and Daiya cheese. Cover and refrigerate overnight.
3) Just before serving, heat in microwave until cheese melts and casserole is heated all the way through.

Review: Apparently, if you add vegetables and use a few less chips, it's called chilaquiles instead of nachos. This was really tasty and very filling. I don't normally use the fake cheese (as you can see, it's just not the same), but decided to risk it tonight.

Adapted from:
http://www.vegetariantimes.com/recipe/mini-roasted-cauliflower-chilaquiles/

Chickpea Succotash with Lemongrass

4 stalks fresh lemongrass
1 large tomato
2 tsp olive oil
4 yellow squash, sliced into half-moons
1/2 tsp grated fresh ginger
1 clove garlic, minced
1 15oz can chickpeas, drained
1 cup frozen corn
1/4 cup chopped cilantro

1) Trim and discard tough base and skinny top leaves of lemongrass stalks, then peel away tough outer layers. Crush inner white stems with mallet or rolling pin, then finely chop. Transfer to a small bowl and cover with 1/4 cup boiling water. Set aside.
2) Halve tomato through middle and scoop seeds into strainer set over bowl. Press juice from seeds, then discard seeds. Set juice aside and dice tomato flesh.
3) Heat oil in large, deep skillet or Dutch oven over medium-low heat. Add squash, ginger and garlic, and saute 3 minutes without browning. Stir in chickpeas, corn and diced tomatoes, lemongrass with liquid and tomato juice. Season with salt and pepper to taste. Cover, increase heat to medium, and simmer 5 minutes, or until tomatoes just begin to soften. Stir in cilantro.

Review: I wasn't excited about this dish, as I'm not a big fan of yellow squash. However, I had stocked up on chickpeas awhile ago and wasn't using them like I had expected. I need to get rid of the stock so I have more space. I'm glad I went for this recipe, because it was amazing. The yellow squash wasn't it's typical bland self. The lemongrass really spiced it up and gave everything an exotic, 'green' flavor. It's hard to describe, but it was amazing. The chickpeas gave the dish a more filling base, so I didn't seek out seconds.

Adapted from:
http://www.vegetariantimes.com/recipe/chickpea-succotash-with-lemongrass/

Roasted Winter Vegetable Jambalaya

1 cup long-grain brown rice
2 large carrots, diced
2 medium parsnips, diced
1 small sweet potato, diced
2 Yukon gold potatoes, diced
6 Tbs olive oil, divided
3/4 tsp salt, divided
1 small onion, diced
1 tsp smoked paprika
1/2 tsp cayenne pepper
3 cups vegetable broth
1 15oz can diced tomatoes
1/2 cup chopped fresh parsley

1) Soak rice in bowl of water overnight.
2) Preheat oven to 450F. Drain rice. Coat casserole dish with cooking spray.
3) In a large bowl, toss together the carrots, parsnips, sweet potato, potatoes, 4 Tbs oil and 1/2 tsp salt. Spread in casserole dish and roast 30 to 40 minutes, tossing occasionally, until vegetables are browned.
4) Combine onion, remaining 2 Tbs oil, paprika, cayenne and remaining 1/4 tsp salt in a large sauce pan. Heat over medium-low heat. Cook 5 to 8 minutes, or until onion is soft. Add rice. Cook 2 minutes over medium heat, or until liquid has evaporated. Stir in broth and tomatoes. Bring to a boil, then immediately remove from heat.
5) Stir roasted vegetables into rice mixture and bring to a boil. Reduce heat to medium-low, cover, and simmer 40 to 50 minutes. Remove from heat and let stand 10 minutes. Stir in parsley and season with salt and pepper to taste. Serve hot.

Review: This made soooo much food, about 8 servings. I wasn't expecting that and will now be eating it for days. Fortunately, it's tasty. It's quite a dry dish, with the rice absorbing all of the liquid quite well. It's smoky, while boasting the awesomeness of roasted vegetables, combined with the savoriness of tomatoes. It was quite delectable, but definitely needs salt!

Adapted from:
The Inspired Vegan

Black Bean Chili with Fire-Roasted Corn

1 16oz jar salsa verde
2 15oz cans black beans, rinsed and drained
1 16oz bag frozen fire-roasted corn
4 Tbs chopped fresh cilantro

1) In a large saucepan, combine salsa, beans, corn and 1/2 cup water. Bring to a boil.
2) Reduce heat to medium-low and simmer 20 minutes. Season with salt and pepper, if desired.

Review: This was amazing. It had a little heat, but this was really sweet. The green salsa always tastes a bit sweet to me, but then adding in the corn made this chili quite sweet!! That's not normally a desirable quality to chili, but it made this one really yummy.

Adapted from:
http://www.vegetariantimes.com/recipe/black-bean-chili-with-fire-roasted-corn/

Leek Hash with Polenta

1 Tbs olive oil
3 medium leeks, trimmed, halved and chopped
1 yellow bell pepper, chopped
1/4 tsp red pepper flakes
1/2 cup vegetable broth
3 cloves garlic, minced
1 16oz tube prepared polenta, sliced

1) Preheat oven to 375F. Heat oil in an ovenproof skillet over medium-high heat. Add leeks, bell pepper, 1 Tbs thyme and red pepper flakes; saute 10 minutes. Stir in broth and garlic.
2) Arrange polenta slices over leek mixture in skillet. Bake 15 minutes.

Review: I was hoping the polenta would brown, but it didn't. It did firm up a bit and was a great balance to the acidity of the leeks and bell peppers. This was pretty tasty.

Adapted from:
http://www.vegetariantimes.com/recipe/spring-leek-hash-with-polenta-and-goat-cheese/

Quinoa with Broccoli Raab & Pistachios

1 cup quinoa, rinsed and drained
1 bunch broccoli raab, chopped
2 Tbs lemon juice
1 Tbs balsamic vinegar
2 Tbs olive oil
1/4 cup chopped parsley
1/4 cup chopped roasted pistachios

1) Bring 2 cups water to a boil in a large saucepan. Add quinoa, reduce heat to medium-low, and simmer, covered, 8 minutes. Add broccoli raab and 1/2 cup water; cover, and cook 8 minutes more, or until broccoli raab is tender. Remove from heat and let stand 5 minutes. Drain any excess water, then transfer quinoa and broccoli raab to a large serving bowl.
2) Whisk together lemon juice and vinegar in a small bowl. Whisk in oil until blended. Stir dressing into quinoa mixture along with the parsley. Season with salt and pepper if desired. Sprinkle with pistachios.

Review: I feel like I've made a lot of broccoli raab in recent weeks, but it's just so tasty. I love the bitterness of it. The acidic dressing helped balance this, with the salty sweetness of the pistachios finishing it off. It was good, but not so great that I'd make it again.

Adapted from:
http://www.vegetariantimes.com/recipe/quinoa-with-broccoli-raab-and-pistachios/

Pumpkin Soup

2 cups vegetable broth
15oz can pumpkin
4 Tbs Thai red curry paste
15oz can light coconut milk

1) In a saucepan, whisk until smooth the vegetable broth, pumpkin and Thai red curry paste over medium-high heat. Bring to a simmer and cook for 3 minutes, stirring occasionally.
2) Add coconut milk and cook until hot, about 3 minutes. Salt to taste. Can be garnished with sliced red jalapeno or a cilantro leaf.

Review: I really don't like soup. However, I had a bit of Thai red curry paste leftover in the fridge that I wanted to use up, without resorting to remaking a recently tried recipe. Luckily, this didn't suck. It had a thicker texture, so it was filling. It wasn't spicy, but had a spicy flavor. The flavors melded together quite well, so there was no one predominate flavor, just a well blended, tasty soup.

Adapted from:
http://www.womenshealthmag.com/node/157636