This recipe is so good! I made this a while back and I thought it came out really mushy, so this time I just decreased the cooking time just a little bit. It came out great.
Mexican rice is one of the few things that my toddler will eat. He barely eats any kind of vegetable so I have to get creative. Mixing riced cauliflower with the regular rice is the perfect way to hide veggies! You can't even tell by looking at it that there is anything other than regular rice. The texture is perfect and my son can't tell the difference. I kept the regular rice rather than completely replacing it because I like the extra flavor that toasting it gives the dish. I hope you guys will try this and get more veggies into your picky eaters!
Mexican Rice with Riced Cauliflower
Makes 8-10 servings | Prep Time: < 5
minutes | Cook Time: 30 minutes | Total Time: 35 minutes
INGREDIENTS
3 tablespoons
Olive Oil
1 ½ cups
Long Grain White Rice, washed
2 (10 oz) pkgs
Frozen Riced Cauliflower
1 (8oz) can Tomato
Sauce
2 ¼ cups
Vegetable Broth
(Optional)
Salt, Garlic Salt or Adobo Seasoning
DIRECTIONS
1.Rinse
rice in a mesh strainer until water runs clear. Set aside to let dry.
2.Heat a large saucepan on medium heat and add olive oil.
3.Add
dry rice. Stir occasionally until rice is toasted, about 10 minutes.
4.Add
the tomato sauce and stir for about 30 seconds to 1 minute.
5.Add
the frozen riced cauliflower, stir to combine.
6.Add
the vegetable broth, taste for salt.
7.Bring
to a boil.
8.Once
boiling, reduce heat to low, cover the pan, and let simmer for 15-20 minutes. Check
the rice around 15 minutes, if there is still liquid cover again and cook for
another 5 minutes.
9.Once
the liquid has been absorbed, turn off the heat. Fluff the rice with a fork
cover again and let sit for at least 10 minutes.
My mom has been making a recipe for Banana Spice Cake for years. She got the recipe through a recipe card subscription. I love it but I wanted to see if I could make an egg-free version. I also used Crisco Vegetable Shortening instead of butter. It tastes great, but I think the Crisco made the outside a little too crusty. My boys like it so I wanted to share it with you.
Banana spice bread
INGREDIENTS
1 cup Vegetable Shortening
1 cup Sugar
½ cup Brown Sugar
1 teaspoon Vanilla
½ Cup Water
4 Tablespoons Flaxseed Meal
2 ripe Bananas, Mashed
2 ½ cups Flour
1 teaspoon Baking Powder
1/4 teaspoon Salt
1 teaspoon Cinnamon
¼ teaspoon Nutmeg
1/8 teaspoon Ground Cloves
DIRECTIONS
1.Preheat oven to 350*F
2.In a stand mixer cream together the vegetable
shortening, sugar, and brown sugar. Make sure it is nice and fluffy.
3.While the mixer is working, combine ½ cup water
and 4 tablespoons flaxseed meal in a small bowl and let it sit for about 5
minutes.
4.In a separate bowl sift all dry ingredients
together. Set aside
5.Add the vanilla to the mixer then slowly add the
flaxseed meal.
6.Carefully add the flour mixture to the mixture
and let it just come together.
7.Divide the batter into two greased loaf pans or
use one Bundt pan.
8.Bake for about 50-60 minutes, or until a toothpick
inserted the middle comes out clean.
9.Take out of the oven a let cool for about 10
minutes in the pan, then remove from pan and let cool completely on a cooling
rack.
My mom has been making these pockets for years! She saw the recipe on TV but they called it Davey Crockett Pockets. We absolutely love them. I would tell friends about this recipe and they loved it too but could never remember the name! So now I'll just refer to them as Taco Pockets.
We used to make them with either ground beef or ground turkey. Now that I am trying to limit my meat intake I decided to try and make this vegan by using Beyond Meat's Beyond Beef Plant-Based ground. I also used vegan sour cream and vegan cheddar cheese for my toppings. I think it came out amazing and I am super happy to be able to eat these again without having stomach issues!
These are definitely customizable and you don't have to make them vegan. Use any ground meat that you like and whatever toppings you prefer. You can season the meat however you like as well. I used a homemade taco seasoning, but you can use a seasoning package instead!
Taco Pockets
Makes: 4 large pockets or 8 small
pockets| Prep Time: 10 minutes | Cook Time: 25-30 minutes | Total Time: 40 minutes
INGREDIENTS
For the Pockets
1 tablespoon olive oil
½ White Onion, diced
2 – 3 Garlic cloves, minced or crushed
1 lb. Ground meat, I used beyond
meat
1 tablespoon taco seasoning (homemade or from a pkg)
1.Dice the onion and crush the garlic. Add to a
pan, heated on medium heat with 1 tablespoon of olive oil.
2.Cook for about 5 minutes or until soft.
3.Add the ground meat of your choice. Cook until
nicely brown, about 10 minutes
4.Add the taco seasoning and mix thoroughly. Set
aside
5.Preheat oven to 375*F. Place a sheet pan in the
oven to preheat as well.**
6.Line another baking sheet with parchment paper.
7.Open the crescent roll. Carefully separate the rolls
leaving 2 triangles together to create a rectangle. Lay that on the parchment
paper
8.Place a piece of chili pepper on the dough and
top with a spoonful of the meat and onion.
9.Gently fold over the dough and pinch the sides
together to create the pocket.
10.If you want a large pocket place a larger chili
pepper on the rectangle dough and 2 spoonsful of meat and onion. Gently lay
another rectangle piece on top and pinch the edges together.
11.Carefully slide the parchment paper and pockets
onto the preheated sheet pan and bake for 10-12 minutes or until golden brown.
12.Let rest for about 5 minutes then plate it and
top with your favorite toppings.
** Note: You don't have to preheat another baking sheet but I have noticed that if I don't the bottom crescent dough can sometimes stay raw. By preheating a pan it helps to cook the bottom part faster.
This dish is absolutely delicious! It may seem like a lot of steps to make it, but it is super easy! The tempeh crumbles and pepitas are optional, but they add more texture and balance out the sweetness of the dressing.
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Sweet
potato, Kale, and Jasmine Rice with Smokey Tempeh Crumbles
2.In
a small saucepan add 2 cups of water, 1 tablespoon apple cider vinegar, 2
tablespoons soy sauce, 1 tablespoon garlic powder, and the tempeh.
3.Bring
to a simmer and let simmer for 10 minutes.
4.While
the tempeh is simmering make the marinade. In a small bowl mix the remaining ½ cup
of water, 1 tablespoon apple cider vinegar, 1 tablespoon soy sauce, 2
tablespoons maple syrup and ½ -1 teaspoon of liquid smoke.
5.Drain,
let sit until cool enough to handle. Crumble and place in marinade. Let sit in the marinade for at least 1 hour.
6.Preheat
oven to 425*F.
7.Drain
the tempeh and spread out evenly on a parchment-lined sheet pan.
8.Bake
in the oven for 30 minutes, stirring about half-way.
9.Remove
from oven and set aside to let cool.
For
the Vinaigrette
1.In
a small jar or bowl mix together all ingredients and set aside.
For
the Rice
1.Bring
to a boil 2 cups of water and 1 vegetable bouillon cube in a medium saucepan.
2.Add
the bag of rice and stir then cover with a lid.
3.Reduce
the heat to low and simmer for 15 minutes.
4.Once
done, remove from heat, and fluff with a fork. Set aside until ready to use.
For
the Dish
1.In
a large skillet boil 2 cups of water and add the kale. Simmer for about 5 minutes
then drain and set aside.
2.Heat
a large skillet on medium heat.
3.Add
the butter, brown sugar, and sweet potato. Cook until cooked through and nicely
brown, about 10 minutes.
4.Add
the kale and cooked rice to the pan with the sweet potatoes and gently mix.
5.Pour
over the vinaigrette and mix.
6.Serve
with smokey tempeh crumbles and roasted pepitas.
