Veggie Grounds & Cauliflower Rice Casserole

 

1 tsp oil 1/2 yellow onion, diced 3 garlic cloves, crushed 1 cup Veggie Ground Round (Used Gardein) 1/2 cup water

1 cup carrot, grated

2 cups spinach, chopped salt &Pepper to taste 4 cups of riced Cauliflower (used Green Giant Frozen) 1/2 light sour cream 3 tbsp milk 1 cup of grated cheddar/mozzarella mix 1. Preheat oven to 375F 2. Heat oil in a large skillet to medium-high. 3. Add onions and sauté until tender 4. Add garlic and stir 5. Add Veggie ground and 1/2 cup water. Stir and cook until heated 6. Add grated carrot, spinach, salt and pepper. Mix well while cooking. Cook until spinach is wilted 7. Remove from heat 8. Microwave cauliflower rice for 5 minutes in a microwave safe dish. 9. In a 9 x 9 inch baking dish add cooked cauliflower, sour cream, milk and basil. Stir together until combined. 10. Add skillet veggies and veggie grounds and 1/2 cup of cheese and mix well to combine. 11. Top with remaining cheese 12. Bake for 25 minutes. 13. Remove and let sit for 5 minutes before serving.

Nutrition Facts
Servings: 4
Amount per serving
Calories	200
% Daily Value*
Total Fat 8.1g	10%
Saturated Fat 2.4g	12%
Cholesterol 25mg	8%
Sodium 410mg	18%
Total Carbohydrate 18.2g	7%
Dietary Fiber 5.4g	19%
Total Sugars 5.2g
Protein 15.8g
Vitamin D 1mcg	3%
Calcium 263mg	20%
Iron 16mg	89%
Potassium 881mg	19%

Cauliflower and Cheddar Cheese Perogies

½ large head of Cauliflower, chopped into florets
½ cup of grated cheddar cheese
2 oz of cream cheese
Salt and pepper to taste
Perogy Dough

1.     Steam cauliflower until very soft, about 15 minutes

2.    In a large bowl add cream cheese, cheddar, salt, pepper and cooked cauliflower. 

3.    Mash with a potato masher until cauliflower is in small pieces and the cheeses are mixed through.

4.    Let cool before using in perogies.

5.  Follow instruction for Perogy Dough on how to cook them.

(We were eating this right out of the bowl and could easily be served as a side dish)

Lentil, Cauliflower & Tomato Curry

½ cup of red lentils prepared according to package instructions
½ cup of sweet onion diced
2 cups of cauliflower, cut up into florets
1 cup of cherry tomatoes, halved
1 tbsp of curry paste
2 tsp of curry powder
½ tsp of cumin
1 tsp of salt
1 clove of garlic, crushed
1 tsp of grated ginger
¼ cup of water
2 tbsp of yogurt, plain
1 tbsp of oil

1.     Preheat oil in large skillet or wok to medium high heat.

2.    Cook onions until soft then adding curry paste, curry powder, cumin, salt, garlic, and ginger.

3.    Add water, cauliflower and tomatoes, and cover with lid; cook until cauliflower is done.

4.    Add lentils and cook for 5-10 minutes uncovered

5.    Stir in yogurt and heat through.

6.    Serve with Grilled Garlic Naan.

Nutrition Facts
Servings: 4
Amount per serving
Calories	179
% Daily Value*
Total Fat 6.3g	8%
Saturated Fat 0.6g	3%
Cholesterol 0mg	0%
Sodium 609mg	26%
Total Carbohydrate 23.2g	8%
Dietary Fiber 9.7g	35%
Total Sugars 4.5g
Protein 8.6g
Vitamin D 0mcg	0%
Calcium 57mg	4%
Iron 3mg	15%
Potassium 558mg	12%