ב"ה
On one of my lists, some gave a recipe for stuffed Zucchini with cheese and some said it sounds good but she wanted it Pareve (I guess so she could eat it with meat meals).
So, being vegan, I decided to create my own version that is, well, vegan (which is automatically pareve).
It came out great -- I sauteed up two large shiitake mushrooms (diced into small pieces) and the part of the zucchini (I only used one) that I scooped out and olive oil and my spice mixture and a bit of salt. After this sauteed for about 5 minutes on simmer, I stirred it up and added 1 Tablespoon nutritional yeast. I sauteed some more (another 5 or so minutes) and then I stuffed it into the zucchini halves -- I then put it in the oven at 425 F for about 10 minutes. I ate it up so fast......
Sunday, August 11, 2019
Monday, August 5, 2019
Riced Cauliflower "Pilaf"
ב"ה
I have been using a LOT of riced cauliflower (I get the frozen kind -- it stays well in the freezer) -- I can't eat rice (or any other grain). So the cauliflower, besides being very healthy, is great for sauces and soups, tastes great roasted, and just so happens to make a great substitute for rice (and other grain dishes). I fine that it's better sauteed in olive oil (or coconut oil or a combination of the two). I have to admit, I never tried it boiled or steamed.
So I start by taking my large ceramic lined frying pan -- I put in a layer of olive oil and a teaspoon of my spice mix (and a pinch of Himalayan pink salt) -- I put in about 1/3 - 1/2 bag frozen peas (or baby peas), and a couple of handfuls of shiitake mushrooms (I cut them into small pieces) into the pan. I also like to put in other veggies (zucchini, red cabbage, Brussels sprouts, broccoli, etc.) and then I put it all into the pan and sauteed it all for a while at the lowest flame.
After the veggies cook for a while, I add a bag (or two?) of the riced cauliflower and saute through until the cauliflower tastes like farfel or pilaf. That's it -- it's just like having a rice dish.
I have been using a LOT of riced cauliflower (I get the frozen kind -- it stays well in the freezer) -- I can't eat rice (or any other grain). So the cauliflower, besides being very healthy, is great for sauces and soups, tastes great roasted, and just so happens to make a great substitute for rice (and other grain dishes). I fine that it's better sauteed in olive oil (or coconut oil or a combination of the two). I have to admit, I never tried it boiled or steamed.
So I start by taking my large ceramic lined frying pan -- I put in a layer of olive oil and a teaspoon of my spice mix (and a pinch of Himalayan pink salt) -- I put in about 1/3 - 1/2 bag frozen peas (or baby peas), and a couple of handfuls of shiitake mushrooms (I cut them into small pieces) into the pan. I also like to put in other veggies (zucchini, red cabbage, Brussels sprouts, broccoli, etc.) and then I put it all into the pan and sauteed it all for a while at the lowest flame.
After the veggies cook for a while, I add a bag (or two?) of the riced cauliflower and saute through until the cauliflower tastes like farfel or pilaf. That's it -- it's just like having a rice dish.
Subscribe to:
Posts (Atom)
