Living in Arizona, I constantly have Mexican cuisine on the brain. Yesterday also happened to be a cold, rainy, gorgeous, rare day, here in the Valley of the Sun. To celebrate, I pulled out all the stops with this festive and spicy homage to enchiladas--mooless style!
There is something to be said for cooking with lots of flavors, exciting tastes that take you on a journey during your meal. This is one of those recipes.
My husband and I were married in New Orleans almost two years ago (noobs!) and we fell in love with the local food and flavors. Cajun cooking is not easy to replicate. This recipe scratches the surface, yet satisfies everything I was looking for in a taste of New Orleans in Arizona.
These delicious cakes are baked--and so is the cauliflower. They also cook at different temperatures. So for this meal I needed my conventional oven as well as my handy-dandy toaster oven.
It's amazing how time flies. I've been working on creating some great new recipes and now that we are well into 2015, it's time to start sharing them with you.
First up is my new quick and bean-less falafel! That's right, no beans here. I served these scrumptious falafel look-alikes atop a bed of red leaf lettuce and sliced fresh cucumbers for some added crunch. Add a tahini dipping sauce as your dressing and you're good to go! One of my favorite tahini dressing/dips can be found here.