Cauliflower Rice Stir-fry

The first time I tried cauliflower rice was this summer during the week I ate a raw food diet. There, I said it. I am usually late to the party with trying things. I am also literally usually late to parties because I’m kind of a loser that way (but I digress, and anyway, the cool kids never show up early to parties). I am now a fan of this amazing rice substitute, and I am actually quite surprised that I haven’t had it more often. It’s filling because its a veg, and since most of eating is psychological, you can definitely feel as though you’re eating actual rice when you’re not. I’m not a big fan of substitute foods unless absolutely necessary or called for. I like real foods, with whole stuff and full everything — full -fat, whole grains and whole foods, and actual rice– no substituting anything. But, sometimes you feel like having cauliflower instead, or sometimes you wanna cut a few calories. Whatever the reason may be, this delicious stir-fry should satisfy your taste buds. And although this meal is absolutely #dumpskillet worthy, everything I used was fresh so I didn’t want to put it that category. However, this would of course still taste great with some older produce.

cauliflower rice stir fry

 

What You’ll Need:

  • 2 cups cauliflower rice (you can purchase it at Whole Foods or Trader Joe’s, or make your own)
  • 1 1/2 cups broccoli florets (fresh or frozen is fine)
  • 1-2 cups edamame
  • 2 medium-sized carrot sticks, diced
  • 1 cup baby bella mushrooms, sliced
  • 1/4 cup cilantro, removed from stems
  • 1 small lime
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • 1 1/2 tablespoons soy sauce
  • 2 tablespoons olive oil

 

What to Do:

  1. Heat a large skillet over medium heat with olive oil.
  2. Once hot, add the carrots and mushroom to the skillet and saute for approximately 3-4 minutes, stirring occasionally.
  3. Add broccoli florets to skillet and continue to saute an additional 2-3 minutes, stirring the veggie mixture frequently.
  4. Add cauliflower rice to skillet and stir rice into veggies until well mixed.
  5. Let sit over heat for approximately 1-2 minutes, then add soy sauce, salt and garlic powder.
  6. Stir all seasoning thoroughly into the stir-fry, mixing rice and veggies together and stirring frequently so the veggies do not burn.
  7. Add edamame to stir-fry and reduce heat to low.
  8. Mix edamame and about half of the 1/4 cup of cilantro into stir-fry and continue to stir the mixture occasionally. Leave on low heat for approximately another 1-2 minutes, then remove from heat.
  9. Squeeze the juice of 1/2 of the lime into the stir-fry and mix well. Slice the remaining half into lime wedges.
  10. Transfer stir-fry to serving plate and garnish with remaining cilantro and lime wedges.

 

 

Date posted on Instagram: 11/4/18

Zucchini Squash and Veggie Dump Skillet

Dump Skillet meals are ideas for meals to create with fresh produce– specifically fresh produce that is on its way out.  Sometimes we don’t know what to make or what we can do with a bunch of veggies because we aren’t used to using produce as the star of our meals or as the only components of our meals. Hopefully these ideas will inspire you!

zucchini and yellow squash dump skillet

Produce Used:

  • 1/2 organic zucchini, sliced
  • 1/2 yellow zucchini, sliced
  • 4 baby bella mushrooms, sliced
  • About 2 full leaves of kale, thinly sliced

Other Ingredients:

  • 1 can Trader Joe’s fire-roasted tomatoes, mostly drained
  • 3 tablespoons jarred banana peppers, with some of the vinegar juice in each tablespoon
  • 3 teaspoons salt
  • 1 teaspoon garlic powder
  • 1-2 tablespoon nutritional yeast
  • 1 tablespoon olive oil

What to do:

  1. Heat a medium skillet on medium heat with olive oil in it.
  2. Once hot, add zucchini and yellow squash and saute for approximately 3-4 minutes.
  3. You want the squash to get a bit of a golden brown texture on each side. Turn the pieces and saute for an additional 3-4 minutes to brown each side.
  4. Add 1 teaspoon of salt and the garlic powder and saute for an additional 30 seconds.
  5. Place squash on a cloth or paper towel to drain excess oil.
  6. Return skillet to heat and add mushrooms. Saute mushrooms for approximately 3-4 minutes, until slightly tender.
  7. Add the entire can of fire-roasted tomatoes as well as the banana peppers and remaining salt; reduce heat to a low simmer.
  8. Continue to simmer the mixture until it comes to a very light boil.
  9. Add chopped kale stir into mixture until it is fully coated in the tomatoes.
  10. Continue the simmer until kale is wilted down.
  11. Transfer zucchini and yellow squash to a serving dish.
  12. Spoon some of the fire-roasted tomato sauce next to the squash.
  13. Too squash with nutritional yeast.
  14. Can be served as is or over rice for an even heartier meal.

 

Date Posted on Instagram: 10/23/18

Spanish Rice with “Beef” and Veggies

Dump Skillet meals are ideas for meals to create with fresh produce– specifically fresh produce that is on its way out.  Sometimes we don’t know what to make or what we can do with a bunch of veggies because we aren’t used to using produce as the star of our meals or as the only components of our meals. Hopefully these ideas will inspire you!

Latin Dump Skillet

Produce Used:

  • About 1/2 cup of baby spinach leaves
  • 2 full leaves of kale, sliced
  • 1/2 salad tomato, diced
  • 1/2 stalk of scallion, chopped
  • About 1 cup of baby bella mushrooms, chopped

 

Other Ingredients:

  • 1 1/2 cups of cooked rice
  • 1 cup Beyond Meat beefy crumbles
  • several green olives
  • 1 packet of Goya sazon seasoning
  • 2 teaspoons essential seasoning blend*
  • 1 tablespoon olive oil

 

What to Do:

  1. Prepare rice (boil water, add rice, stir and bring to a boil again, turn heat to a low simmer, cover and let simmer for approximately 20 minutes or so– use approximately 1 3/4 cup of water for every one cup of rice). Cook enough rice to make at least 1-2 cups for one serving of this dish. Once rice if fully cooked, add 1/2 a packet of sazon seasoning to the pot and stir into rice. If you want a stronger flavor, you can add the entire packet but be aware that this will also increase the sodium level. I use about 1/2 of 1 pack for every cup of rice. Set seasoned rice aside.
  2. Add 1 tablespoon of olive oil to a small skillet over medium heat.
  3. Add sliced mushrooms. Saute mushrooms for approximately 3-4 minutes, until they start to become slightly tender.
  4. Add kale to skillet and stir. Continue to saute for another 1-2 minutes, then add beefy crumbles and essential seasoning blend. Stir until seasoning is well mixed and continue to saute everything until kale is completely wilted down, mushrooms are tender and have browned, and beefy crumbles are heated through, approximately 4-5 minutes.
  5. Plate rice in a serving dish or bowl; if desired, plate over a bed of raw baby spinach for extra nutrients and to add some crunch to flavor profile.
  6. Spoon mushroom and beefy crumble mix over rice.
  7. Add diced tomato, scallion and olives on top of dish, and serve.

 

* Essential seasoning blend can be found here.

Date Posted on Instagram: 9/6/2018

Carrot, Broccoli and Quinoa Tikka Masala

Dump Skillet meals are ideas for meals to create with fresh produce– specifically fresh produce that is on its way out.  Sometimes we don’t know what to make or what we can do with a bunch of veggies because we aren’t used to using produce as the star of our meals or as the only components of our meals. Hopefully these ideas will inspire you!

Indian veggie patty dump skillet

Produce Used:

  • 2 medium carrots, 1 carrot diced, and 1 slivered (or spiralized if you prefer)
  • About 3-4 white button mushrooms, diced (baby bellas can also be used)

 

Other Ingredients:

  • 3/4 cup cooked quinoa (I used Trader Joe’s organic white quinoa)
  • 1 Trader Joe’s Thai Sweet Chili veggie burger
  • 1/2 cup frozen broccoli florets
  • A few sprigs of cilantro
  • 1/2 cup tikka masala sauce ( I used Simply Balanced tikka masala sauce, from Target)*
  • 2 teaspoons salt
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon ginger
  • 1 1/2 tablespoon olive oil

 

What to do:

  1. Prepare quinoa according to directions (best results occur when you prepare the quinoa uncovered, then place a cover on after the water has been absorbed and let the quinoa air in the steam for about 5 minutes). Set aside.
  2. Heat a skillet on medium heat with 1 tablespoon olive oil.
  3. Once hot, add frozen veggie patty and fry for about 3-4 minutes on each side. If you want the patty to be very crispy, fry for an extra minute on each side. Remove patty from heat and set aside on dry cloth to drain
  4. Return skillet to heat and reduce heat to low to medium; add 1/2 tablespoon olive oil.
  5. Once hot, add frozen broccoli florets and saute for approximately 2 minutes.
  6. Add mushrooms and carrots and continue to saute veggies for another 4 minutes.
  7. Add cooked quinoa to skillet, along with salt, turmeric and ginger. Stir all ingredients together well.
  8. Reduce heat to a low simmer and add tikka masala sauce. Stir sauce into mixture.
  9. Once sauce is heated through, remove mixture from heat and transfer to serving dish.
  10. Slice the veggie patty into pieces and place on top of the quinoa mixture.
  11. Garnish dish with cilantro. Bon appetit!

 

* I also have a quick recipe for a homemade tikka masala sauce from my soup recipe!

 

Date posted on Instagram: 6/18/18

Tropical Mango Cabbage Bowl

Dump Skillet meals are ideas for meals to create with fresh produce– specifically fresh produce that is on its way out.  Sometimes we don’t know what to make or what we can do with a bunch of veggies because we aren’t used to using produce as the star of our meals or as the only components of our meals. Hopefully these ideas will inspire you!

mango cabbage dump skillet

Produce Used:

  • about 1/4 to 1/2 a head of  cabbage*
  • approximately 1/2 cup of white button mushrooms, sliced
  • 1/24of a medium red onion, sliced
  • 1/2 of a small yellow onion, sliced
  • approximately 1/4 cup of scallion, diced
  • mango, sliced

 

Other Ingredients:

  • 1/2 cup of Beyond Meat beefy crumbles
  • 1/2 teaspoon salt
  • 1 teaspoons Trader Joe’s chili lime seasoning
  • 2 tablespoons olive oil

 

What to do:

  1. If cooking from scratch, saute cabbage in a skillet with about 1 tablespoon of olive oil until it reaches desired tenderness (see below).*
  2. If using leftover cabbage, in a skillet, heat 1 tablespoon olive oil on low-medium heat.
  3. Once hot, add mushrooms and saute for approximately 1 minute.
  4. Add red onion, yellow onion and scallion; continue to saute until mushrooms are becoming slightly browned.
  5. Add mango slices and stir; saute for another 2 minutes.
  6. Add cabbage and mix all ingredients together well.
  7. Add beefy crumbles and mix all ingredients together well.
  8. Continue to cook until crumbles are heated all the way through, stirring occasionally.
  9. Once onions are translucent, crumbles are heated through, and mushrooms are becoming caramelized, remove from heat.
  10. Transfer mixture to serving dish.
  11. Sprinkle chili lime seasoning on top. Bon appetit!

 

 

* For this recipe, I was using cabbage that was already made, which is why it’s part of the produce section. If you’re using cabbage that is leftover, add the cabbage to the skillet after you add the , just to heat it up.

If you’re making it from scratch, here is a basic cabbage recipe to use, courtesy of my mom: In a large pot or skillet, put a little olive oil in, and once it heats up add the cabbage. Saute it for a bit then fill with a little water– just enough to slightly cover the bottom of the pan but not too much. Let the cabbage continue to saute on about medium heat until it reaches the desired tenderness.

 

 

Date posted on Instagram: 6/15/18