AuthorShaunette EhiabhiDifficultyBeginnerI'm really enjoying all the vegan recipes that I'm easily able to create myself or recreate from recipes that I've found. I have to be honest with you, when I first started my journey to clean eating and becoming vegan, the first thing I thought about was would I be able to maintain this lifestyle that requires me to cook more often and the second thing I thought about was will my food be boring. I'm happy to say that I am doing a great job maintaining this lifestyle because my meals don’t require as much cooking time and although I’m not fully vegan because I still haven’t quite let go of some dairy products I’ve managed to maintain a clean eating lifestyle that hasn’t been boring at all. As a matter of fact, the recipes I've developed or adapted are far from being boring!
Variety really is the spice of life and eating clean for me means eating the "rainbow"
I don't know about you, but I have to have variety in the foods that I eat or I get bored. This recipe I adapted from the Minimalist Baker is full of beautiful color and it tastes so good you won't even miss not having meat, trust me you won't!
This recipe can easily be adapted to a dinner for two or for the entire family and it's so quick and easy to make you'll want to keep this in your weekly meal rotation. Give this recipe a try and please leave your comments or post your pics and tag us @yourday_and_beyond, I'd love your feedback.
With the Cauliflower, remove green stems and grate into rice in a food processor by pulsing until the cauliflower becomes the consistency of rice. *Depending on the size food processor you have this may have to be done in batches
Heat 1 tablespoon of sesame oil in a large pan on medium high and add the onions and garlic and sauté until softened.
Add the broccoli, turn up the heat a tad and cook for 3 - 5 minutes until they are fork tender with a bit of crispiness.
Add in all the other vegetables except the cauliflower and cabbage, the 1 tsp of both seasonings and cook until fork tender with a bit of crispiness.
Lower the heat and add the remaining sesame oil and the cabbage and cook until fork tender and then add the cashews and cauliflower rice and cook for 2 minutes and turn off the heat.
I added the sauce to my stir fry just before serving versus while the vegetables were cooking. This dish should be served immediately after cooking and will last 3 days in the refrigerator. To reheat, use a little sesame oil in a pan and sauté until heated through.
Ingredients
Directions
With the Cauliflower, remove green stems and grate into rice in a food processor by pulsing until the cauliflower becomes the consistency of rice. *Depending on the size food processor you have this may have to be done in batches
Heat 1 tablespoon of sesame oil in a large pan on medium high and add the onions and garlic and sauté until softened.
Add the broccoli, turn up the heat a tad and cook for 3 - 5 minutes until they are fork tender with a bit of crispiness.
Add in all the other vegetables except the cauliflower and cabbage, the 1 tsp of both seasonings and cook until fork tender with a bit of crispiness.
Lower the heat and add the remaining sesame oil and the cabbage and cook until fork tender and then add the cashews and cauliflower rice and cook for 2 minutes and turn off the heat.
I added the sauce to my stir fry just before serving versus while the vegetables were cooking. This dish should be served immediately after cooking and will last 3 days in the refrigerator. To reheat, use a little sesame oil in a pan and sauté until heated through.