As we head into Halloween weekend, I’ve got a line-up fof wholesome, easy recipes to balance all those mini Snickers and Kit Kats you’ll have tucked in the pantry. Bon appetit!.
CAULIFLOWER TOSTADAS WITH CHIPOTLE SAUCE
Though not exactly traditional tostadas, these are definitely crave-worthy. The dish is on the lighter side, so add a side of homemade or canned pinto or black beans embellished with a spoonful of salsa.
WILD BLUEBERRY BALSAMIC SHEET PAN CHICKEN
This simple supper involves piling chicken, frozen wild blueberries, sweet potatoes, and red onions onto a sheet pan, slathering on mustard and balsamic vinegar, and roasting until tender. While you’re add it, pop in a sheet pan of this Roasted Cabbage. Clean up is easy.
Baked Tofu Parmesan
Here’s a good one for meatless Monday. The tofu is breaded and baked until crispy and then layered with sauce and cheese. Add steamed or roasted broccoli and dinner is done. Leftovers are tasty a day or two later.
“ALMOST VEGAN” LINGUINE WITH CAULIFLOWER PECAN ALFREDO
Pasta with cream sauce, only no cream. That luscious texture comes instead from a combo of cauliflower blended with pecans and finished with a shower of Parmesan. If you want to see how this comes together, check out my video over on Instagram.
RESET BUTON SALAD WITH CARROT MISO GINGER DRESSING
I like to lighten things up sometimes with one of my favorite colorful salads. The Carrot Miso Dressing is all done in the blender and darn tasty. Plus, this crunchy salad feels like you’re giving your insides a deep cleaning.
BAKED PUMPKIN DONUTS WITH BROWN BUTTER GLAZE
These should go on your baking to do list at least once this fall. Tender and sweet, they can be dusted with confectioners’ sugar or crowned with brown butter glaze. They require a donut pan, which is a worthy investment. I like to bake them in a mini donut pan as well.
FREEZER-FRIENDLY BREAKFAST EGG WRAPS
Carve out a little time on the weekend or one evening to do up a batch of these egg wraps for weekday breakfast. They will hold up for a day or two in the fridge and can be reheated just before serving, or you can wrap them well and stow them in the freezer for another day.
SHOPPING LIST // WEEK 44
Cauliflower Tostadas
- 1 large head cauliflower
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 8 six-inch corn tortillas
- ½ heaping cup plain yogurt
- 1 small chipotle pepper en adobo (sold in cans in the Mexican food section of the market)
- 2 large ripe avocados
- 1 tablespoon lime juice
- Pickled onions or pickled jalapeños
- 1 ½ cups finely shredded red or green cabbage
Wild Blueberry Balsamic Sheet Pan Chicken
1 pound sweet potatoes
1 medium red onion
1 tablespoon extra-virgin olive oil
2 tablespoons balsamic vinegar
1 heaping cup frozen wild blueberries
3 tablespoons whole-grain Dijon mustard
1 tablespoon honey
One 3 1/2 to 4 pound chicken
No-Noodle Baked Vegetarian Tofu Parmigiana
14 ounces extra-firm tofu
¾ cup panko-style breadcrumbs
¼ cup finely grated Parmesan cheese
1 ½ teaspoons Italian seasoning
1 teaspoon garlic powder
1 egg
1 ¾ cups marinara sauce
1 cup lightly packed shredded Mozzarella cheese
“Almost Vegan” Linguine with Cauliflower Pecan Alfredo
⅔ cup pecan halves
1 cup oat milk (or cow’s milk)
2 packed rounded cups medium cauliflower florets (7 ounces)
1 large clove garlic
1 pound linguine
Zest and juice of 1 lemon
⅓ cup freshly grated Parmesan cheese or vegan Parmesan, plus more to garnish
Reset Button Salad with Carrot Miso Ginger Dressing
1 bunch kale
3 cup chopped hearts of romaine lettuce
2 medium carrots
4 radishes
⅓ english cucumber
1 red pepper
1 small ripe avocado
⅓ cup roughly chopped Tamari almonds
6 ounces baked teriyaki tofu cut into cubes or 2 cups cubed cooked chicken (if serving as a main course)
1/4 cup canola oil (I use expeller pressed, organic)
1 tablespoon toasted sesame oil
2 tablespoons rice vinegar
1 tablespoon lime juice
2 tablespoons white miso
1 teaspoon honey
2 medium carrots
1-inch long piece fresh ginger
Baked Pumpkin Donuts with Brown Butter Glaze
Oil or non-stick cooking spray for pan
1 cup whole-wheat pastry flour
1/2 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
1 cup pureed pumpkin (not pumpkin pie filling)
1/2 cup firmly packed brown sugar
1 egg
1/4 cup canola oil
2 teaspoon vanilla extract
2 tablespoons butter
1 cup confectioners’ sugar
3 teaspoons milk, plus more as needed
Freezer-Friendly Breakfast Egg Wraps
5 eggs
1/3 cupcottage cheese
2 teaspoons extra-virgin olive oil
1/2 cup diced red bell pepper
1/2 cup diced zucchini
1 heaping tablespoon minced chives
4 Multi-Grain Flatout flatbreads (or whole-grain flour tortillas)
8 thin slices Cheddar cheese
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