Cauliflower Fried ‘Rice’

A delicious and easy Cauliflower Fried ‘Rice’ recipe that is packed with plant protein!

It was that time again to do a massive fridge clean out and make sure that I had used up all of the fresh ingredients I had left in my fridge! This is a fantastic way to make sure that you are not wasting any food and therefore money, each week. I cannot recommend it enough!

With my fridge clean out, came this creation… Cauliflower Fried ‘Rice’

Now, you can either use a little manual hand blitzer (I got mine from Kmart here) or a food processor, however I find the food processor makes the cauliflower too fine.

For anyone who hasn’t bought edamame salad before, this is what I buy from the freezer section at Woolworths!

This recipe is high in plant protein and full of flavour! I hope you enjoy it 🙂


Cauliflower Fried ‘Rice’

Serves: 5
Time: 30 mins

What you need:

Blitzer/chopper, wok or big fry pan, measuring utensils, chopping board, knives.

Ingredients:

1 tbsp (20ml) minced ginger
1 tbsp (20ml) minced garlic
2 tbsp (40ml) tamari or to desired taste
1 or 2 tsp sesame oil
pinch of chilli flakes
1 bunch of broccolini cut into cm pieces
2 cups of baby spinach
1 packet of edamame salad frozen
2 tins of organic brown lentils, rinsed and drained
1 cauliflower, blitzed into ‘rice’
2 tsp of olive oil
1 tsp pink salt
1 tbsp black sesame seeds
black pepper to taste

*coriander optional to serve

Method:

  1. Begin by placing florets of the cauliflower into the blitzer. Pulse until it meets a ‘rice’ consistency, but it’s not too fine. Do it in small batches, I did about 4.
  2. Drain and rinse the lentils.
  3. Heat the olive oil in the wok over a medium heat. Add in the garlic and the ginger and cook for 2 minutes, stirring frequently.
  4. Add the cauliflower rice and stir to coat in the garlic and ginger, cooking for 2 minutes.
  5. Add in the spinach, broccolini and the edamame salad, stir well at frequent intervals. Cook for 8 minutes until the vegetables have softened but broccolini is still firm to the bite.
  6. Add in the tamari, chili flakes, lentils, salt and sesame oil. Stir and cook for a few minutes until well flavoured.
  7. Add the sesame seeds and serve.

You may choose to add more tamari or chili flakes, depending on your taste buds.

Happy cooking lovely’s

Steph xx

Gluten Free + Vegan Buckwheat, Banana and Cinnamon Pancakes

A fluffy gluten free and vegan banana and cinnamon pancake recipe for one!

When you start craving pancakes… you simply have to have pancakes!

Finding a good gluten free and vegan recipe is pretty tough though… and I’ve been working on my recipe for the last few weeks and I’ve finally hit a point where I feel happy with it!

I use buckwheat flour in this recipe and despite it’s name, it’s gluten free! I use it in my banana breads, pancakes and my mug cakes. It’s delicious and it’s also a really good source of protein!

Trying to create fluffy vegan and gluten free pancakes is like performing a science experiment! You need just the right amount of each ingredient to make them rise up and become fluffy!

This recipe uses a over ripe frozen banana because they hold tremendous flavour, but don’t worry if you don’t have a frozen one. Just use a very ripe banana instead!

I hope you guys enjoy these pancakes!


Gluten Free + Vegan Buckwheat, Banana and Cinnamon Pancakes

Serves: 1 (4 little pancakes)

What you will need:

Fry pan, 2 medium sized bowls, measuring utensils.

Ingredients:

1/2 Frozen overripe Banana (can use fresh too)
1 tsp Flax meal (Linseed Meal)
3 tsp Water
1/3 cup Buckwheat Flour
1/2 tsp Baking Powder
1/4 tsp Baking Soda (Bicarb)
1/4 tsp Cinnamon
just under 1/2 cup Almond Milk
1/2 tsp Apple Cider Vinegar
1 tsp of Olive Oil

Method:

  1. Place the banana in a bowl and cook in the microwave for 1 minute. Once finished, drain out any water that sits in the bottom of the bowl.
  2. Add the flax meal and the water to the banana and mash well. Sit aside for 5 minutes to create a flax egg (this is a very important step).
  3. In another bowl place the flour, baking powder, baking soda and cinnamon and mix well.
  4. Add the almond milk and the apple cider vinegar to the banana mix, stir and then add to the dry mix. Stir until mixed and then set aside for a couple of minutes to further bind and to let the vinegar and soda do its magic.
  5. Heat the oil in a pan on a medium heat. Using a 1/4 of a cup measuring utensil, scoop out the pancake mix into the pan (no need to spread out, leave them thick for fluffier pancakes) and cook on a low heat.
  6. Cook for a few minutes on each side, until they bubble up or until golden.
  7. Serve with your favourite toppings.

I serve mine with coconut yoghurt and melted frozen raspberries OR banana, blueberries and maple syrup!

If you like this recipe share your thoughts with me over at @stephsanzaro 🙂

Happy cooking!

Steph xx

Vegan + GF Date and Banana Mini Loaf

A delicious recipe for my Walnut and Banana loaf! This recipe is gluten free, vegan and healthy! Enjoy

Who doesn’t love a warm piece of banana loaf?
Well I know that I do!

A few months ago I was playing around in the kitchen and I decided to create a gluten free and vegan banana loaf! The result? Something seriously delicious.

The only problem with this recipe?
You’re going to have to try and stop yourself from eating it all at once!

In this recipe I soak dates in water to create a sweet flavour in the recipe instead of using granulated sugar. You use both the dates and the water that you soak them in, which is then enhanced by a little pure maple syrup.

You can easily make this recipe completely sugar free by replacing the maple syrup with the alternative of rice malt syrup. This is would be a more PCOS friendly way to make this recipe, another alternative is to use date syrup that you can buy from the supermarket in the health food section.

This recipe creates a dense and firm textured loaf, but should still be moist.

This loaf is a great little snack idea and can be served just as is, or with a little bit of coconut yoghurt on top!

I hope you enjoy!

Continue reading “Vegan + GF Date and Banana Mini Loaf”