Original recipe found on Love and Lemons
Chipolte Cauliflower Nachos
Delicious vegetarian nachos
Preheat oven to broil.
Place the cauliflower and potatoes in a medium saucepan with cold water (about 1-inch). Add a pinch of salt and bring to boil. Reduce heat and let simmer uncovered until fork tender. Takes 8-10 minutes. Drain and let cool.
Using a blender put water, apple cider vinegar, olive oil, chipolte, garlic, onion powder, and salt. Blend until smooth.
Take the cauliflower and potato and mix the chipolte sauce well. Place tortilla chips on baking sheet. Add the cauliflower/potato mix. Top with black beans cheese, red onion. Broil until cheese melted. Once out top with grape tomatoes and cilantro. Serve immediately.
Original recipe on Cooking Classy
Ravioli With Tomatoes Asparagus Garlic and Herbs
This is quick and easy. Full of flavors.
Cook ravioli in boiling water according to package instructions.
Heat oil and butter in a large skillet.
Add asparagus to skillet and saute until tender, about 4 minutes.
Add tomatoes and garlic, saute for 1 minute. Toss in vinegar.
Drain water from pasta and pour in large serving bowl.
Add asparagus mixture, walnuts, basil, parsley. Season with salt and pepper and toss.
Sprinkle in Parmesan and serve.