Mexican Brown Rice Goulash

I've made variations of this dish for a number of years, it is a quick go-to recipe for me.  Today I had a few sweet potatoes on hand, so I included them.  I think the result is fantastic!

Mexican Brown Rice Goulash
1 cup brown rice
2 cups water
2 smallish sweet potatoes, peeled and cubed
1 red onion, chopped
1 cup frozen organic corn
1 15 oz can black beans, drained and rinsed
1 15 oz can diced tomatoes (or fresh)
16 oz salsa (I use Garden Fresh)
1 cup Daiya cheese shreds
1/4 cup cilantro
Mrs Dash Southwest Chipotle seasoning to taste

Cook rice with water according to package directions.

Roast sweet potatoes and red onion in 400 degree oven for about 40 minutes.

Combine all ingredients in a pot until warm and bubbly.  Enjoy!

Better than Alfredo Sauce

I love a good Alfredo sauce... except for all the dairy and fat.  Recently I found a recipe for a cauliflower cream sauce that could rival the best Alfredo sauce without all the guilt!  I made a few adjustments to it and came up with this sauce.  I use it with pasta or zucchini noodles.

Cauliflower Cream Sauce
 4-6 cloves garlic, chopped
1 onion, chopped
1 head of cauliflower, cut into florets
4-6 cups water
salt and pepper to taste

Saute the garlic and onion in water until tender, set aside.  Bring water to a boil in a large pot, add cauliflower and cook until fork tender. Reserve 1 cup of cooking liquid  Place remaining ingredients into a blender and process until smooth.