Recipe by Felix Schoener from my Vegetarian Times magazine, March 2010.
Ingredients: Vegetable Medley 2 c chopped napa cabbage 1 c thinly sliced red bell pepper 3/4 c raw unsalted cashews, optional 1/2 c chopped red cabbage 1/2 c thinly sliced carrots 1/2 c thinly sliced snow peas 1/4 c thinly sliced green onion 2 tbs chopped cilantro Spicy Vegetable Dressing 1/2 c sesame oil 1 fresh stalk lemongrass, outer leaves removed, finely chopped, optional 3 tbs raw agave nectar or maple syrup 3 tbs nama shoyu or soy sauce 3 tbs umeboshi plum vinegar or raw apple cider vinegar 1 1/2-inch piece peeled fresh ginger 1 tbs dehydrated onion flakes 1 tbs tamarind paste, optional 1 tbs grated lime zest 1 clove garlic, peeled 1 tsp minced thai or jalapeno chile 1 small kaffir lime leaf Cauliflower "rice" 4 c cauliflower florets 1/2 c macadamia or pine nuts 1 tbs dehydrated onion flakes 1/2 tsp sea salt 1/2 tsp garlic powder Directions: 1. To make Vegetable Medley: combine all ingredients in large bowl. 2. To make Spicy Vegetable Dressing: place all ingredients in blender or food processor, and blend until creamy. Add to Vegetable Medley, and toss well. 3. To make Cauliflower "rice": place all ingredients in food processor, and pulse-chop to rice-like consistency. Serve topped with Vegetable Medley. Nutrition: per 1 1/3 c serving: 324 cal, 4 g protein, 27 g total fat, 21 g carb, 0 mg chol, 619 mg sod, 5 g fiber, 13 g sugars. I used my Vita-Mix and it helped TREMENDOUSLY in this recipe. Have fun! You can see relevant blog post here.
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I am always striving to cook at home more. I desire to eat local to help save our planet but I am not perfect. I'm terrible at cooking meat, because I am a germaphobe for one reason among many.
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