Yield: 6 to 8 servings

There is really not much that needs to be said about this addicting dish, which is even good at room temperature.  I am so busy at school that I don’t have time to leave my classroom to heat my lunch, and this casserole is still a new favorite.  Here’s a tip:  life is too short to wrestle with a butternut squash, so my recommendation is to splurge and purchase pre-cut chunks of the squash.  On the other hand, every family budget is different, so do what makes sense.  I am frugal about MANY things; cutting up a butternut squash is not one of them.

1 tablespoon olive oil
1 medium onion, diced
2 large coves garlic, minced
1/2 cup water or vegetable broth
16 ounces soy crumbles or diced chicken flavored seitan (or 8 ounces faux meat plus 8 ounces cooked rice)
1/2 cup (4 ounces) vegan cream cheese
1 1/2 cups shredded vegan cheddar or cheddar-jack blend
1 package taco seasoning or 1 tablespoon ground cumin, 2 teaspoons smoked paprika or chili powder, and 1 teaspoon dried oregano
2 cups roasted butternut squash chunks (spray 1-inch chunks with non-stick spray and roast at 450 degrees for 10 minutes on each side)
1 can black beans, rinsed and drained
1-15.5 ounce can corn, drained
1/2-15.5 ounce can pureed pumpkin

Topping:
2 cups or so small Fritos
1/2 cup shredded vegan cheddar or cheddar-jack blend

Preheat oven to 350 degrees.  Heat olive oil in a cast iron skillet over medium heat.  Add onion and sautee until tender. Add garlic and saute for another minute, adding up to 1/2 cup water if mixture gets too dry. Add soy crumbles and saute until lightly browned. (If using seitan, stir in with beans and corn.) Stir in cheeses, heat until melted, and then stir in all remaining ingredients, combining well. Spoon mixture into an oiled casserole dish, top with Fritos, sprinkle with 1/2 cup cheese, and bake for 20 to 30 minutes or until heated through and top is lightly browned. Serve immediately.

Note: Reheat any leftovers in the oven to maintain crunchiness of topping.  You may freeze the recipe before topping. When ready to bake, simply add the topping and bake as directed.

Yield: 6 tacos

In these addicting tacos–seriously, probably a Top 3–I put my own spin on tacos I discovered in Thug Kitchen Cookbook (thanks Dusten Keith for turning me on to this dynamic duo).

Instead of creating a braising liquid and a separate spice rub for roasting the cauliflower and onions, I created one thick marinade that serves as both, and I do actually marinate–rather than braise–the cauliflower and onions before roasting them.

In addition, the Thug Kitchen recipe calls for a cilantro slaw.  I chose instead to use shredded purple cabbage as a topping, along with cilantro and halved grape tomatoes, as build-your-own options because some folks–though it’s hard to believe–don’t care for cilantro.

For creaminess, because I do like a creamy contrast to the chewiness and crunchiness, I added my luscious Baja Sauce, a slightly adapted verison of the sauce that accompanies my Baja Tacos in  The Blooming Platter Cookbook.  This sauce is such a perfect balance of flavors that I like a little both under and over the layers of ingredients in these beauties.

Beer, Lime, Chipotle-Roasted Cauliflower (recipe follows)

Baja Sauce (recipe follows)

8-6 to 8-inch whole wheat tortillas at room temperature, wrapped in foil and heated during last 5 minutes of cauliflower roasting

Toppings:

Shredded purple cabbage

Halved grape tomatoes (I like tri-color)

Fresh cilantro leaves

Roasted and lightly salted pumpkin seeds

Lime wedges

(I am allergic to avocado, but if you’re not, by all means!)

To serve, allow diners to build their own tacos.  I like to start with a thin layer of Baja Sauce on a warmed tortilla followed by the roasted cauliflower adn onion, cabbage, grape tomato halves, fresh cilantro leaves, a little more Baja Sauce, and a few roasted pumpkin seeds with a lime wedge on the side for squeezing.

About 1 1 /2 hours before you plan to serve the tacos, prepare cauliflower.
Beer, Lime, Chipotle-Roasted Cauliflower:

2 tablespoons olive oil

2 tablespoons medium-dark, flavorful beer

Juice of 1 small-medium lime

2 to 3 tablespoons Adobo Sauce from a can of Chilies in Adobo

2 to 3 teaspoons maple syrup

2 cloves garlic, minced

2 tablespoons nutritional yeast

1 teaspoon cumin

1/2 teaspoon coriander

1/2 teaspoon onion powder

1/2 teaspoon smoked paprika

½ teaspoon sea salt or to taste

1 head cauliflower (I like to use the golden yellow variety), trimmed and broken into florets no larger than a grape

1 medium onion, quartered, and sliced into 1/4-inch wide slivers

In a large microwave-safe bowl, whisk together all ingredients.  Add cauliflower and onion and toss well to coat.  *Heat for 1 ½ minutes on high in microwave, toss again, and let marinate for about an hour at room temperature.  After about 50 minutes, preheat oven to 450 degrees.  Toss cauliflower again, drain off any excess liquid (reserve for another use if desired), spread cauliflower and onion in an oiled roasting pan, and roast for about 20 minutes or until tender and beginning to caramelize, stirring once or twice during roasting process.  About 5 minutes before cauliflower is finished, place foil-wrapped tortillas in oven to heat through.

*While cauliflower marinates, make Baja Sauce.

Baja Sauce:

1/2 cup vegan sour cream (or your favorite nut-based “crema”)

1/4 cup vegan mayonnaise

Juice of 1/2 small lime

1 heaping tablespoon capers, drained and roughly chopped

1 teaspoon Dijon or stone ground prepared mustard

½ teaspoon cumin

2 teaspoon dried oregano (preferably the Mexican variety)

1/3 cup fresh dill weed, finely chopped (or 1 heaping tablespoon dried dill week, not seed)

Optional but delicious: 1 tablespoon chimichurri

In a small bowl, whisk together all ingredients until well-combined.  Chill, covered, until serving time.