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South-east Asian Vegetables Stirred Not Fried on Cauliflower “Rice”
6 servings / 45 minutes prep
Dehydrate 30 minutes -2 hours
Vegetables:
1 cup Napa cabbage chopped
1 cup small florets broccoli steamed
1/2 cup carrots cut into half and thinly sliced
1 red bell pepper peeled and julienned
1/2 cup green baby asparagus thinly sliced
1/2 cup julienned snow peas
2 cup sliced shitake mushrooms
1 Tbl Thai basil chopped
1 Tbl cilantro chopped
2 Tbl scallions fine sliced
Spicy Vegetable Marinade:
1/4 cup maple syrup or agave nectar
2 Tbl tamarind paste
1/4 cup ume boshi vinegar
1/2 cup Nama shoyu
1 stalks finely chopped lemon grass (bottom part)
1 small kaffir lime leaf
1 Tbl grated ginger
1 tsp minced garlic
2 tsp onion powder or 1 Tbl dehydrated onion flakes
1 tsp de-seeded and chopped Thai chilies
1 tsp toasted sesame oil
1/2 cup raw sesame oil or other oils
Cauliflower “Rice”
6 cup cauliflower florets steamed or blanched
1/2 cup macadamia or pine nuts
1 tsp Himalayan crystal salt
1 Tbl dehydrated onion flakes
1/4 tsp garlic powder
Spicy cashews
1 cup cashews chopped
1/2 tsp cayenne powder
1/2 tsp chipotle chili powder
1/2 tsp onion powder
1/2 tsp Himalayan crystal salt
1/2 tsp Olive oil
1. Steam broccoli for a few minutes until tender but still al dente
and vibrant. Transfer broccoli to a bowl with ice and water to stop
the cooking process. Drain and dry and add to all the other prepared
vegetables.
2. For the vegetable marinade: Blend all the ingredients in a high
speed blender until smooth. Use a 1/2 cup of the marinade and pour
over the vegetables. Toss them well and set aside and allow to marinate
for 30 min.
3. For the cauliflower rice : steam cauliflower florets for a few
minutes until tender but still al dente and vibrant transfer cauliflower
to a bowl with ice and water to stop the cooking process. Put the cauliflower,
nuts & seasonings in a food processor and pulse until the consistency
resembles the texture of rice.
4. For the spiced cashews: Combine all the ingredients in a bowl and
toss well.
Serving Suggestions
Warm the vegetables in a dehydrator to about 110 degrees. Press cauliflower
rice in a ring mold. Serve vegetables on the cauliflower rice and
drizzle some of the sauce around the plate. Garnish with sliced scallions.
Congratulations to Felix Schoener of Martfield, Germany for his award-winning
recipe. |
