Sweet Potato Black Bean Enchilada Bowl Vegan and Candida Diet friendly

As you saw from my previous post I've had to change up how I cook at home. The hubby and our oldest have some diet restrictions now and doing separate meals is just NOT an option for this family/mom.

This was a creation I made out of desperation and hunger. Hope you enjoy it as much as we did!!

Vegan, Candida diet, Gluten Free, nut free, dairy free

Ingredients:

Brown Rice (as much as you want to make for your family, left overs are good too)

Enchilada inners:

• 4 large sweet potatoes peeled and chopped small
• 2 TBSP olive or coconut oil
• 1 large red onion
• 2 bell peppers chopped
• 4 cloves of garlic
• salt and pepper to taste
• 2 can black beans drained
• 1 small can of enchilada sauce
• 1 can diced tomatoes
• 2 TBSP lime juice
• 2 tsp chili powder (or less if the kids are eating it)
• 1 tsp ground cumin
• 1 tsp salt

What to do:

Brown rice takes FOREVER! So start that now, I made 3 cups dry for my family but you can make however much you think you need.

While the rice is cooking start on the enchilada 'guts'. With this recipe you will see that what is normally on the inside of the enchilada is now being put on top of the brown rice when you are all down. The tortilla is not needed, this is just as good if not better.

Put the sweet potatoes in a pan with water just covering them. Bring it to a boil, reduce the heat to medium and simmer for 5min or till the are fork-tender. Drain those and put them on the side.

In a larger pan heat the oil over medium heat. Add the onion, garlic and bell pepper. Saute till onions are tender and bell pepper is softer too.

Add in your salt and pepper and your black beans. Then add in enchilada sauce and stir around till its coated. Then add in the tomatoes, lime juice, chili powder, cumin and salt.

Pour you self a bowl of rice then add in the topping you just made. TADA! Enjoy!!! Add avocado if you like as well

Vegan Cauliflower Gratin

Are you ready for this? Do you like comfort food? If you answered yes to at least one of those questions then prepare yourself for the yummy treat I am about to show you.

Level of difficulty: kids were at my feet the whole time, they could have helped too!

Time: 20min to prepare and 20min to cook

Vegan (yes Vegan) Cauliflower Gratin

4 lb (2 large heads) cauliflower florets
2 cups precooked brown rice
4 TBSP coconut oil
4 large cloves garlic, minced
1 red onion, minced
1 tsp salt
1 tsp pepper
4 TBSP all purpose flour
3 cups non dairy milk (coconut, almond, soy) room temperature
1/2 tsp ground nutmeg
1/2 tsp cayenne
1 tsp dried Italian herbs (whatever you have on hand, I used oregano, basil and parsley)
1 cup nutritional yeast and 1/4 cup for topping
1 1/2 cup vegan mozzarella cheese (I used Daiya) and 1/4 cup for topping (it was one bag for me)
1/2 cup panko bread crumbs
pepper

*make sure your brown rice is done before you start... we all know how long it takes to cook*

Preheat oven to 400 degrees. Spray a 13 x 9 pan with olive oil or use your coconut oil to grease it

Cut cauliflower into bite-sized pieces and steam for 7min. Combine the cauliflower and rice in a bowl and set to the side.

In a large pot (you will see why you need a large pot at the end), warm the coconut oil over medium heat. Add garlic, onion, salt and pepper. Saute until softened. Add the flower and cook for another minute. Slowly start adding the milk, stirring after each cup to combine. Turn the heat down to low and let thicken. Add the nutmeg, cayenne and Italian herbs, stir. Add in the nutritional yeast and vegan mozzarella, stir. Let it all melt, may need to turn the heat up to medium again. Now take that bowl of rice and cauliflower and add it to the large pot. (Glad I warned you about the large part right??) Add salt and pepper to taste, stir to combine and coat the rice and cauliflower in the yummy cheese sauce.

Pour into the 13 x 9 pan, even out and top with nutritional yeast, vegan mozzarella and pepper. Bake for 20 minutes, or until the edges start to bubble and you have a nice brown top on part of it. If you think the mixture looks to dry feel free to pour in some more of the milk in to it.

Tater Tot Casserole aka: Vegan Comfort Food

Special Equipment: 9x13 pan
Level of Difficulty: Baby in the sling is ok! The bigger kids can help too!

No matter how healthy we are, we all want comfort food sometimes right? If you answered no then you must not be human.....
This is my go to for a quick comfort food dinner for the family. Its easy, cheesy and delicious! And of course VEGAN! Ready?

Preparation Time:

15 minutes, Cooking time: 45-60 minutes

  

Ingredients

• 1 32oz bag Tater Tots (the sweet potato ones add a special sweet hint)
• 2-3 black bean veggie burgers (or any veggie burger you have)
• 2 cups frozen mixed vegetables

• 3/4 cup unsweetened, unflavored almond milk (or more as needed to thin out)
• 6 tbsp nutritional yeast
• 1 tbsp Earth Balance or other non-dairy buttery spread
• 1 tbsp all purpose flour (or other flour)
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• 1/2 tsp kosher salt & freshly ground black pepper, to taste

Instructions

1. Preheat oven to 350 degrees Fahrenheit.
2. In a skillet or pot, melt the vegan butter over medium heat.
3. In a medium sized bowl, whisk together the flour and milk until all clumps are gone.
4. Add milk & flour mixture and nutritional yeast to pot and whisk well. Reduce heat to low-medium.
5. Add garlic powder, onion powder, salt and pepper to taste and whisk frequently until the sauce thickens up, for about 5 minutes. If it’s still too thin you can add more flour to achieve the thickness you desire. (This is your cheese sauce)
6. Take your veggie burger and crumble it up and lay it on the bottom of your 9x13 pan. That is your first layer, then add the frozen veggies (2nd layer), then pour your prepared cheese sauce on top. Then lastly your tater tots. 
7. Bake uncovered for 45-60min.