Clean and convenient
Refreshed dinners for a new year
Ring in the New Year with healthier swaps for convenient, healthy main courses that are big on flavor and nutrition. You may just find a few new recipes that will end up in your weeknight rotation this year and beyond.
One-Pot Cauliflower Mac and Cheese
Cauliflower stands in for milk in this nostalgic comfort food recipe that’s ready in as little as 20 minutes. The easiest method for this is using a multi-cooker, but stovetop instructions are included if you don’t have one.
Servings 4
Ingredients
Toppings
- 1 tbsp unsalted butter or olive oil
- ¾ cup whole grain or gluten-free panko bread crumbs
- ¼ tsp dried thyme
- 1 cup frozen peas warmed
- ¼ tsp ground black pepper
Cauliflower Mac and Cheese
- 3 cups water
- 2 ½ cups pasta (like macaroni)
- ¾ lb frozen cauliflower florets
- 1 tbsp unsalted butter or vegan butter
- 1 tsp dried onion flakes
- ¼ tsp grated nutmeg
- 2 cups grated old cheddar cheese or meltable vegan cheddar cheese
- Salt as needed
Instructions
Cauliflower Mac and Cheese
- For bread crumbs, in your multi-cooker, press saute on the normal setting. Add butter or olive oil, waiting until butter is melted or olive oil is shimmering before adding bread crumbs and thyme. Stir until bread crumbs have toasted, 2 to 4 minutes. Transfer to bowl until ready to serve. Wipe out or wash pot to remove any crumbs.
- For mac and cheese, in your multi-cooker, add water, pasta, cauliflower, butter, onion flakes, and nutmeg. Close lid and ensure it is sealed (not venting). Select pressure cooker function on high and cook for 9 minutes. Quick release using the venting lever (best to do this under a running kitchen exhaust fan). Once pressure has released, open lid and vigorously stir and mash with wooden spoon to break up cauliflower, creating a creamy sauce. Stir in cheddar cheese until melted, close lid, and rest for 5 minutes. Stir again before serving topped with bread crumbs, warmed peas, and black pepper.
Stovetop Mac and Cheese
- Make the bread crumbs using the same directions but in a large pot over medium heat, then wipe out or wash pot. Add water, pasta, cauliflower, butter, onion flakes, nutmeg, and salt to large pot. Bring everything to a boil, reduce to medium, and cook for 10 to 15 minutes, stirring often, until noodles are cooked. Add additional water if it looks dry before noodles are tender. Mash cauliflower to form sauce, and stir in cheese until melted. Taste and season with salt, if needed. Cover and rest for 5 minutes before serving. Stir pasta and serve topped with bread crumbs, peas, and black pepper.
Curried Coconut Lentil and Rice Porridge
Brown rice and two varieties of lentils cook in one pot with broth, coconut milk, and simple spices. It’s true sunshine in a bowl for those cold winter nights.
Servings 6
Ingredients
- 2 tbsp coconut oil or vegan butter
- 1 onion finely chopped
- 1 tbsp grated fresh ginger
- 1 tsp ground turmeric
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp salt
- 1 cup brown basmati rice
- ½ cup red lentils
- ½ cup split yellow lentils or split yellow peas
- 2 14 oz cans light coconut milk
- 3 ½ cups water
- 1 tbsp lemon juice more to serve
- 4 cups packed baby spinach
- ½ cup frozen peas
- ½ cup coconut yogurt or plain yogurt
- 1 tbsp crunchy chili condiment
- 6 wraps of your choice
Instructions
- In large pot, heat oil or vegan butter over medium. Add onion and ginger and saute for 5 minutes, lowering heat, if necessary, until onions are softened. Stir in turmeric, cumin, coriander, and salt, and toast until spices are fragrant, about 1 minute. Stir in rice, red lentils, yellow lentils, coconut milk, water, and lemon juice. Bring to a boil, reduce to a simmer, and cook partially covered, stirring often, until lentils and rice are broken down, about 45 minutes. Add more water, if needed, to thin until desired consistency. (The porridge thickens dramatically as it cools; enjoy it thick or more souplike.) Stir in spinach and peas, cooking until wilted and warmed through. To serve, spoon porridge into bowls and top with yogurt and chili, with wraps on the side for dunking.
Supersalad with Sprouted Quinoa, Beans, and Roasted Veggies
A satisfying plant-based dinner or packed lunch, quinoa and beans add filling protein, while greens, cucumbers, roasted veggies, and a probiotic-rich dressing bring texture and flavor.
Servings 1
Ingredients
- 1 large or 2 small sweet potatoes peeled and cut into 1 inch pieces
- 1 tbsp olive oil
- 2 tsp chili powder or cumin
- ½ tsp salt
- 1 cup uncooked sprouted quinoa or sprouted grain mixture
- 2 cups water
- 1 19 oz can black beans, chickpeas, or white beans drained and rinsed
- 4 cups salad greens such as arugula
- 1 English cucumber or 5 baby cucumbers peeled if desired, diced or sliced
Dressing
- ½ cup olive oil
- 2 tbsp raw apple cider vinegar
- 1 tbsp maple syrup
- 1 tsp Dijon mustard
- 1 tsp low-sodium, gluten free tamari
- ¼ tsp dried garlic powder
Instructions
- Preheat oven to 400 F (200 C). Add sweet potato to large rimmed baking sheet and toss with olive oil, chili powder or cumin, and salt. Spread in an even layer and roast for 20 to 30 minutes, until tender and beginning to brown. Add to large mixing bowl.
- For dressing, whisk all dressing ingredients until fully combined.
- To cook sprouted quinoa, bring quinoa and water to a boil, reduce to a simmer, cover, and cook for 15 minutes. Turn off heat and let stand for 5 minutes. If using sprouted grain mixture, cook according to package directions. Fluff with fork and transfer to same bowl as sweet potatoes. Mix in beans or chickpeas and half of dressing.
- If serving immediately, add greens and cucumbers, tossing to combine, adding remaining dressing or to taste. If making ahead for lunch, keep quinoa mixture separate from greens and cucumber, and combine right before serving.
By Allison Day
Article Courtesy of Alive Magazine
