With the climate warming up and colourful produce in abundance, there’s nothing that hits the spot fairly like a giant bowl of contemporary greens. Which is why this uncooked “stir no-fry” from Maz Valcorza’s The Bare Vegan: 140+ Tasty Uncooked Vegan Recipes for Well being and Wellness is such a winner in our books. With a lightweight, ginger-infused lime and tamari marinade and easy-to-make coconut cauliflower rice, we’re doubling down on our veggies—no range required.
What you want:
For the lime & tamari marinade:
½ cup olive oil
2 teaspons sesame oil
Juice of 1 lime
4 tablespoons tamari
2 tablespoons finely chopped contemporary ginger
¼ cup roughly chopped peanuts
For the greens:
2 cups broccoli florets
1 purple bell pepper, seeded and finely sliced
1 cup julienned carrots
1 cup bean sprouts
½ cup shredded bok choy
½ cup shredded savoy cabbage
½ purple onion, finely sliced
1 garlic clove crushed
For the coconut-cauliflower rice:
4 cups cauliflower florets
½ cup shredded coconut
½ teaspoon Himalayan pink salt
For garnish:
4 tablespoons black or white sesame seeds
3 tablespoons cilantro leaves
What you do:
- For the marinade, place all elements in a high-speed blender till nicely mixed. Pour into a big mixing bowl.
- For the greens, add all greens into the identical bowl. Toss and permit to marinate whereas making cauliflower rice.
- For the coconut-cauliflower rice, pulse all elements in a meals processor till cauliflower resembles texture of rice, being cautious to not over-process.
- To serve, divide coconut-cauliflower rice amongst 4 bowls and high with vegetable combine. Sprinkle with sesame seeds, and garnish with cilantro.
For extra plant-based recipes like this, learn:
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