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.
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
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.
Drain and rinse the lentils.
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.
Add the cauliflower rice and stir to coat in the garlic and ginger, cooking for 2 minutes.
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.
Add in the tamari, chili flakes, lentils, salt and sesame oil. Stir and cook for a few minutes until well flavoured.
Add the sesame seeds and serve.
You may choose to add more tamari or chili flakes, depending on your taste buds.
1/4 packet of edamame pasta (noodles) 1/4 spanish onion sliced 2 tbs of sun-dried tomatoes oil from the sun dried tomatoes 4 stalks of asparagus chopped in inches 1/2 a tub of yellow cherry tomatoes left whole 1 medium zucchini spiralised pink Himalayan salt cracked black pepper
Cook the edamame pasta per packet instructions, then rinse under cold water, drain and set aside.
At the same time, heat 1 tsp of the oil in a fry pan on a medium heat, add in the onion and the asparagus and cook for 5 minutes.
Add the cherry tomatoes and the sun-dried tomatoes and cook for a further 3 minutes.
Add the zucchini spirals and edamame pasta and use tongs to mix well. Heat for 2 minutes then turn heat off.
Season with lots of fresh cracked black pepper and some pink Himalayan salt.
Mix through 2 tsp’s of the sun-dried tomato oil and serve.
I hope you enjoy this recipe and feel free to share your creations with me over on instagam @stephsanzaro 🙂
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.
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
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.
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).
In another bowl place the flour, baking powder, baking soda and cinnamon and mix well.
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.
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.
Cook for a few minutes on each side, until they bubble up or until golden.
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 🙂