I did not use a recipe I just decided that I would use the veg in my
fridge before it went bad. This is what I did.

started with the cauliflower.
I used about half of a head and that was about 1.5 lbs
I chopped it small with a knife then used a potato masher and just
smashed the rest until it looked almost like ground beef.
1/2 large yellow onion
1 1/2 yellow bell pepper <color does not matter its just what I had>
3 tbsp cocoanut oil

I let that start to cook on a low flame for about 10 mins while I
bashed my cauliflower.

put in a can of pinto beans with about half of the water in the can.
put in my "ground cauliflower" raised the heat to medium added about 5
or 5 celery stalks chopped small
added one tomato roughly chopped.

added about 2-3 tbsp sriracha sauce

one jar of prego pasta sauce was added.

let the sauce come to a boil then lowered the heat to simmer to
reduce, about 45 minutes.

boiled some soy noodles and added it to the pot after the sauce was
done.

cut some fresh green onions and added just before serving.

I must say it was pretty freakin good, perhaps just a touch too spicy
but still very very good. I was so tempted to add cheese to it but I
wanted to keep it vegan with no cholesterol.
--


"There are idiots among us, and they all believe in a god"
~Toidi Uoy

On 1/7/2020 7:57 PM, Sqwertz wrote:
> On Tue, 07 Jan 2020 15:51:29 -0600,
> wrote:
>
>> I did not use a recipe I just decided that I would use the veg in my
>> fridge before it went bad. This is what I did.
>>
>> started with the cauliflower.
>> I used about half of a head and that was about 1.5 lbs
>> I chopped it small with a knife then used a potato masher and just
>> smashed the rest until it looked almost like ground beef.
>> 1/2 large yellow onion
>> 1 1/2 yellow bell pepper <color does not matter its just what I had>
>> 3 tbsp cocoanut oil
>>
>> I let that start to cook on a low flame for about 10 mins while I
>> bashed my cauliflower.
>>
>> put in a can of pinto beans with about half of the water in the can.
>> put in my "ground cauliflower" raised the heat to medium added about 5
>> or 5 celery stalks chopped small
>> added one tomato roughly chopped.
>>
>> added about 2-3 tbsp sriracha sauce
>>
>> one jar of prego pasta sauce was added.
>>
>> let the sauce come to a boil then lowered the heat to simmer to
>> reduce, about 45 minutes.
>>
>> boiled some soy noodles and added it to the pot after the sauce was
>> done.
>>
>> cut some fresh green onions and added just before serving.
>
> Yikes!
>
> -sw
>
If I ate that I'd have to get gluten injections.

I've been using ronzoni ancient grains pasta, I get it because it has teff in it.

"Sqwertz" > wrote in message
...
> On Tue, 07 Jan 2020 15:51:29 -0600,
> wrote:
>
>> I did not use a recipe I just decided that I would use the veg in my
>> fridge before it went bad. This is what I did.
>>
>> started with the cauliflower.
>> I used about half of a head and that was about 1.5 lbs
>> I chopped it small with a knife then used a potato masher and just
>> smashed the rest until it looked almost like ground beef.
>> 1/2 large yellow onion
>> 1 1/2 yellow bell pepper <color does not matter its just what I had>
>> 3 tbsp cocoanut oil
>>
>> I let that start to cook on a low flame for about 10 mins while I
>> bashed my cauliflower.
>>
>> put in a can of pinto beans with about half of the water in the can.
>> put in my "ground cauliflower" raised the heat to medium added about 5
>> or 5 celery stalks chopped small
>> added one tomato roughly chopped.
>>
>> added about 2-3 tbsp sriracha sauce
>>
>> one jar of prego pasta sauce was added.
>>
>> let the sauce come to a boil then lowered the heat to simmer to
>> reduce, about 45 minutes.
>>
>> boiled some soy noodles and added it to the pot after the sauce was
>> done.
>>
>> cut some fresh green onions and added just before serving.
>
> Yikes!

Double Yikes!

I would do a nice rice pasta (if GF was needed), then add beans (probably
kidney) and a bit of nut cheese.