Happy Monday, friends! How was your weekend? We had a pretty low key weekend over here, which was great. : )
- Friday nights have recently turned into pizza night in our house and I can't say that I'm upset about it! This last Friday, I made a roasted beet crust and it was SO good! Recipe coming soon, but check out this delicious pink crust topped with Trader Joe's Kale Cashew and Basil pesto, baby spinach, lots of red pepper flakes and roasted pine nuts! YUM!
- Saturday, my husband and I and a few of our friends went fowling -- have you ever been?! It's kind of like cornhole or bags, but instead of tossing something into the opening of the board, there are bowling pins lined up on top of the board that you have to knock down with a football. I can't throw a football to save my life, so my girlfriends and I just watched the guys play, but it was so funny to witness how intense the competition was! People take their fowling very seriously in metro Detroit. ;)
- Yesterday morning, I went to an amazing event with a lovely group called the Caffeinated Community. We had an awesome workout with Kelli and the girls from The Lean Body Studio followed by a quick yoga session with Bre of The Collective at True North. Once I got home, I spent some time getting this Meatless Monday recipe together...lets jump into it!
Excited to share a veggie stir fry with cauliflower rice and sesame ginger sauce today. This recipe is great because it's filling with a variety of veggies but still light from the cauliflower rice.
What You'll Need:
For the cauliflower rice:
- 2 TBS olive oil
- 1/2 of a small yellow onion, diced
- 2 cloves of garlic, diced
- 1 TBS tamari (or regular soy sauce or coconut aminos if you don't do soy)
- Two cups of cauliflower rice
For the veggies:
- Two small broccoli crown florets, chopped
- 1 cup carrots, chopped
- 2 cups of frozen peas
- 1/2 red bell pepper, chopped
For the sesame ginger sauce:
- 1 TBS sesame oil
- 3 TBS tamari (or regular soy sauce or coconut aminos)
- 1 TBS rice vinegar
- 1 TBS of maple syrup or agave
- 2 TBS fresh ginger, grated (or ground ginger)
- 1 clove of garlic, minced
- 1/2 tsp red pepper flakes
- S + P to taste
Let's Make It:
- Lets start with our cauliflower rice. I took the easy (read: "lazy") way out and bought a bag of cauliflower rice at my local grocery store, but if you have a head of cauliflower, wash and dry your cauliflower and then remove all green portions.
- Cut cauliflower into more manageable sections. To make the "rice" you can either use a cheese grater to grate the cauliflower or toss your pieces into a food processor and pulse until your cauliflower resembles rice.
- Next grab a wok or large frying pan and add your olive oil over medium - high heat. As soon as your oil is hot / begins to shimmer, add in your diced onions and cook until onions are translucent (~ five minutes).
- Add your garlic and cook for a few minutes more until garlic and onions are fragrant.
- Turn your heat to medium-low and add in your cauliflower, stir with onions and garlic and cook until soft (~five minutes).
- Turning the heat back up to medium-high, add your tamari and stir everything to combine, cooking for just a few minutes more until your rice starts to get a little crispy on the edges.
- Place cooked rice into a bowl and set aside.
- Next, with your heat on medium-low, add all of your veggies into your pan and stir to mix.
- Let your veggies sit over the heat for a few minutes and make your sauce by combining all ingredients into a bowl and whisk together or into a jar and shake to combine. Set sauce aside.
- Coming back to your veggies, give everything a good stir to ensure that everything is getting the chance to cook. Once veggies start to become soft, pour half of your sauce mixture onto your veggies, stir to combine and let everything cook for a few minutes.
- Add your cauliflower rice to veggies, pour the rest of your sauce and give everything one final stir. Let cook for a few more minutes and then remove from heat.
- Top with sesame seeds and serve immediately!