Meatless Monday: Cauliflower Fried Rice

Welcome to Day 1 of the #Forward21 challenge & the first Meatless Monday of the challenge.

Incorporating more whole foods & veggies into your meals not only boosts you nutritionally (whole foods have vitamins, minerals, live enzymes needed for your health) but helps lesson the carbon footprint we leave. Consuming a plant-based lifestyle takes less water, less land, and less resources overall.

So, today’s Meatless Meal features loads of veggies, good fat and a plant-based protein: Watch my YouTube Video showing you how to make it!

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Ingredients

1 cup of kale
1 small onion, minced
1 cup of carrots
1 cup of frozen peas
1/2 block of tofu, drained & cut into cubes
1-2 handfuls of brussel sprouts, cleaned & cut in half
1 head of cauliflower, chopped
1 tablespoons of coconut oil
2 tablespoons of amino acids
1/2 tablespoon of toasted sesame seed oil
2 cloves of garlic minced
Sriracha (to taste)

Cut head of cauliflower into smaller chunks & put into a food processor and pulse until it’s as fine as rice.

Heat coconut oil in a wok on medium low heat. Add garlic & onions & saute for 3-5 minutes.

Stir and add tofu & saute for another 3-5.Tofu should be browned on one side.

Stir again, then add brussel sprouts and carrots, turning up heat to medium for 2 minutes.

Stir then add cauliflower along with a tablespoon of amino acids. Cover, turn down heat, and let sit for 3-5 minutes to let veggies simmer.

Let simmer, stir again, add the peas along with another tablespoon of amino acids for a minute or two, stirring under medium low heat. Add the sesame seed oil then top with kale and saute another minute.

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Scoop & enjoy (I put a bit of sriracha on mine)!

Happy Monday!

Pizza Pizza Plants to eat-sa!

Who doesn’t love pizza?! I don’t care who ya are….there’s nothing like a good slice of zza to chow down on. That being said, the huge amount of dough, gobs of cheese and grease soaked slices aren’t too appealing to me anymore.

But where to get that pizza fix!?

Kale & Tofu Parmesan Pizza
Kale & Tofu Parmesan Pizza

Today’s Lunch: Tofu Parmesan & kale pizza on a Wheat Tortilla

Mike was home for lunch today, so in between meetings, I whipped this quick & nutritionally dense plant–based pizza up. It was delicious!

Ingredients

2 whole wheat tortillas
1 cup of tomato sauce
2 cups of kale
8 button mushrooms slices
2/3 cup of Daiya Mozzarella Cheese
2 small tomatoes
1/2 package of tofu, drained and cubed
1 tablespoon of oregano, parsley, nutritional yeast, 1/2 tablespoon of garlic salt & a pinch of salt

Lunch for Mike & I
Lunch for Mike & I

Mix seasonings in a small bowl and toss in tofu. Bake at 375 for 15 minutes.

Tofu Seasoning
Tofu Seasoning
Tofu Parmesan
Tofu Parmesan

Spread both tortillas out – put 1/2 cup of sauce on each. Top with mushrooms, tomato, kale.
Once tofu is done, put on pizza and sprinkle cheese on top. Bake at 350 for 10-12 minutes. Wet the edges of the tortilla so it doesn’t burn.

Tofu Parmesan & kale Pizza
Tofu Parmesan & kale Pizza

Happy Lunch!