Garlicky & Cheesy Carrots and Cauliflower Tots Review

A question I will never stop asking myself: why is meat so darn expensive? I grew up eating eat, I am accustomed to meat being a part of my meal and I like meat. We all know meat isn’t always the most healthy option, but I don’t think I would be able to cut it out of my diet completely. The cost however, does make me think twice about eating it and trying to find some alternative options.

Some days I try harder than others to make my life meatless, and when I do I generally try a new recipe. I am rather picky when it comes to veggies so I need something that isn’t too out there with foods that I am familiar with. Cue the cauliflower — super versatile, relatively flavorless and something I can stomach. I decided to go with this recipe for Garlicky & Cheesy Carrots and Cauliflower Tots. The results were less than stellar, mostly because of my own doing.

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As you can seem from my picture, I have some pretty big carrot chunks. The joys have not having a food processor. This recipe calls for one, I don’t have one, so I thought I would be able to smoosh the veggies enough to make it work. Unfortunately, the carrots weren’t soft enough after boiling them, and I ended up with this. I also wasn’t super impressed with the flavor profile, something was missing.

Next time I recipe calls for food processing I might think twice before trying it, instead of relying on the power of my hands.

Veggie Veggie Chili Recipe

It is not secret that I love a good crock pot recipe, so this past weekend I decide do experiment with a veggie chili. I am a big meat fan — my go-to chili normally includes ground beef AND Italian sausage, but my boyfriend tends to stray away from red meat whenever possible. I am not opposed to a meatless meal, so I went ahead with making a meatless chili, and it ended up working out.

The biggest change I made compared to other veggie chilis I have seen was using sweet mini peppers instead of bell peppers. I’m not a huge bell pepper fan, but for some reason I can’t get enough of the sweet mini peppers. They definitely added a new dimension of sweetness and flavor to the chili.

Keep reading to find my first recipe of 2016!

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Week 15: Day 2

After a weekend filled with tasty brunch at Agava in Ithaca, New York and homemade black bean burgers, I have entered my final week of classes. Hallelujah! I just have to keep trucking through and the light of the end of the tunnel will finally be visible. I started this week off right with a tasty dinner. Hopefully time is in my favor and good cooking continues.

Dinner

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Now that is one beautiful looking pile of food. I started the week out easy with a vegetarian burrito, but easy does not mean skimping out on flavor. I piled my tortilla shell high with a brown rice/quinoa blend, black beans, salsa, roasted red peppers, jalapeños, cheese, sour cream, lettuce, corn and salsa. I may be forgetting something, but it all blended together to a scrumptious combination in my mouth. Side note: I think I have eaten more tortilla shells this semester alone than I did all of last year. Mexian can be easy and healthy — my two favorite things.

Week 14: Day 4

I’m still trucking along. The end of the semester is really kicking my butt, but I am making my way through. It’s hard to believe I only have one semester left and then I will be graduating. It seems like this semester just started and now it is coming to close. If only the weather would catch up to how I am feeling about Spring, we would be all set.

Dinner

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Like I mentioned before I am going slightly vegetarian, so this dinner was cauliflower nuggets, to replace chicken nuggets. Not that I have eaten chicken nuggets in a very long time, these were a nice replacement. It’s pretty amazing how how versatile cauliflower is and how it is pretty much thrown in everything. I followed this recipe, but instead of frying them I baked them to keep out the excess oil. About 10 minutes on each side at 400 degrees. Definitely something I will be making in the future.