Weeknight Rescue//Fall 2022//Cauliflower Tostadas, Sheet Pan Chicken, Almost Vegan Alfredo, Pot Roast, Reset Salad
The menu is so full of scrumptious eats this week, I’m not sure where to begin. The “Almost Vegan” Linguine is a rich and creamy pasta, but made without a drop of cream. The Roasted Cabbage Wedges give fresh new meaning to what is possible with this very humble vegetable. And the Baked Pumpkin Donuts are a “must make” this time of year!
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 the Roasted Cabbage below. Clean up is easy.
“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.
SLOW COOKER POT ROAST WITH VEGETABLES
To me, pot roast is the very definition of comfort cooking. It is hearty and soul satisfying. The slow cooker does a terrific job with pot roast, but you can also roast it in the oven (instructions for that are in the recipe headnote).
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.
ROASTED CABBAGE WEDGES WITH MISO GINGER SCALLION DRESSING
Cut cabbage into generous wedges and roast until it begins to caramelize. Meanwhile, whisk together a savory ginger, scallion, miso butter. Drizzle it over the top just before serving. Delicious!
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.
SHOPPING LIST
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
Slow Cooker Pot Roast with Vegetables
One 2 1/2 pound grass-fed chuck roast
2 teaspoons canola oil
1 large yellow onion
1 cup red wine
4 cloves garlic
1 cup beef broth
One 14.5-ounce can diced tomatoes
1 pound small, waxy potatoes (red skin, white or Yukon Gold)
4 large carrots
6 large sprigs fresh thyme
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
“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
Roasted Cabbage Wedges
1 medium head green cabbage
2 tablespoons extra-virgin olive oil, divided
4 scallions, white and light green parts thinly sliced
1 tablespoon salted butter
1 teaspoon finely grated fresh ginger
1 teaspoon brown sugar
1 tablespoon rice vinegar
2 teaspoons white or mellow miso paste
3 tablespoons roasted salted pistachios
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