Monday, October 1, 2018

Cauliflower 'Fried Rice'.

Today has been the most Monday Monday, am I right? In our area of Michigan, it has been dark, rainy, and downright miserable all day. I had zero motivation to pull myself out of bed this morning and even less motivation to make breakfast, do my morning yoga session, and head to work. So I am currently in the spot I've dreaming of all day: snuggled up on my couch, blanket, pillow, cozy pants, and Gilmore Girls. But despite having next to no energy all day, I had an absolutely amazing dinner:
Oddly enough, I was never a huge fan of Asian cuisine (even prior to going vegan). I tended to just order a giant bowl of white rice and the occasional order of sweet & sour chicken. I honest think I looked forward to the fortune cookie more than the actual meal. Since going vegan, my entire outlook has changed. I love food with Asian flair! I've really come to enjoy things like spring rolls, veggie sushi, curry, stir-fry, and fried rice. Well...vegan fried rice. It took a while to perfect my recipe, but I think I've finally got it. It doesn't take long to cook, its delicious and filling, and is just a great dinner for cold, dreary fall evenings like today. 

I used red pepper and tomato in the version I made today, but I tend to alternate which vegetables I add. Sometimes its broccoli (thought with the cauliflower rice, it can really make you bloat), sometimes its kale, sometimes its garlic cloves and mushrooms. This is such an incredibly versatile dish - even non-vegans can change the recipe to their taste. Check it out below and let me know what you think!

Vegan Cauliflower Fried "Rice"
- 1 bag riced cauliflower
- 30g spring mix
- 50g cherry tomatoes
- 85g firm tofu, drained
- 100g red pepper
- Garlic powder
- Oregano
- Sliced avocado
- Liquid aminos (I like Bragg's)
- Vegetable stock (optional)
- Nutritional yeast (optional - again, I like Bragg's)

1. Once the tofu is pressed/drained, chop into dice-sized pieces. Also chop your vegetables. (Like I said, I used red pepper and tomatoes, but you can use any vegetables you'd like)
2. Spray a frying pan with cooking spray and add the chopped ingredients. Season to taste. Sometimes I stick to garlic powder and oregano. Other times I sprinkle on some hot sauce. If you're going for more of a savory dish, you could even add paprika or turmeric. I've also added cumin in the past. Seriously just season to taste!

3. Let the vegetables and tofu cook for a few minutes (just enough to brown on the edges), and add in the frozen cauliflower. I literally just dump the entire frozen brick on there! If you have homemade riced cauliflower, it will likely cook a lot quicker. Or cut out the cook time altogether and steam it in the microwave first. Regardless of how your riced cauliflower gets into the pan, add 1/2 cup of vegetable stock or water, based on how savory you like it. I often go back and forth. Tonight I used veggie stock:
4. Cover and let cook for 5-8 minutes, until the vegetables and cauliflower rice have absorbed all of the water/vegetable stock. Add more seasoning to taste. Mix the vegetables and riced cauliflower thoroughly, making sure any frozen chunks are thoroughly cooked. Add your spring mix, cover, and let cook for an additional 2-3 minutes.

5. Put into a serving dish and top with avocado, liquid aminos, and/or nutritional yeast.
This recipe is an absolute staple in my week. Its very easy to make and take, so I often pack it for the office when I know I'll be too busy to go out for lunch (I just wait to add the avocado and liquid aminos until the morning of). Its a very versatile dish, so I never get sick of it. And it actually smells good after being warmed up in the microwave. If you give it a try, let me know in the comments down below. I'd love to hear your variation and what you think of the recipe!

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