Parsnip Fries
Tag: vegetarian
Cauliflower Fried Rice
Cauliflower Fried Rice
Equipment
- knife
- cutting board
- saute pan
- spatula
Ingredients
- 4 cups cauliflower rice
- 1 cup frozen peas
- 1 cup shredded carrots
- 1/4 cup shredded red cabbage
- 1/2 cup red onions (diced)
- 2 cloves garlic (minced)
- 1/4 cup coco aminos
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon pepper
- 1 teaspoon sesame oil
- 1 tablespoon olive oil
Instructions
- Add 2 tbsp of olive oil to the saute pan on medium-high heat, then add the red onion, and garlic and saute until wilted.
- Then add the cauliflower and saute for 5 to 7 minutes until softened. Season with garlic powder, onion powder, and pepper.
- Finally, add the peas, shredded carrots, red cabbage, sesame oil, and coco aminos (or soy sauce). Stir all ingredients well for another 5 minutes.
Cauliflower Rice with Rainbow Veggies
Cauliflower Rice with Rainbow Veggies
Equipment
- knife
- cutting board
- saute pan
- spatula
Ingredients
- 4 cups cauliflower rice
- 1 cup cherry tomatoes (sliced)
- 1 cup cucumber (diced)
- 1/2 cup red onions (diced)
- 1 each lemon (sliced)
- 1/8 tsp oregano
- 1/4 tsp onion powder
- 1/4 tsp garlic powder
- 1/4 tsp salt
- 1/4 tsp pepper
- 1 tbsp olive oil
Instructions
- Add oil to the saute pan on medium-high heat. Add the red onions and the cauliflower. Saute the veggies for 5 to 7 minutes until the cauliflower softens. Season with oregano, garlic powder, onion powder, salt and pepper
- Remove from the pan and place in a bowl. Add the fresh cucumber, cherry tomatoes, juice of the lemon, and mix well.
Stir Fry Snap Peas
Stir Fry Snap Peas
Equipment
- knife
- cutting board
- spatula
- wok
Ingredients
- 1 package (8oz) snap peas
- 1/4 cup red onions (diced)
- 1/2 cup cherry tomatoes (sliced)
- 2 tbsp coco aminos
- 1 tsp sesame oil
- 1 tbsp olive oil
Instructions
- Add olive oil to the saute pan on medium-high heat and saute the red onions until they soften (about 2 to 3 minutes)
- Next, add snap peas to the pan and season with coco aminos and sesame oil
- Cook the snap peas for 3 to 5 minutes.
- Remove from the pan and top it off with the fresh cherry tomatoes.
Roasted Rainbow Carrots and Green Beans
Roasted Rainbow Carrots and Green Beans
Equipment
- sheet pan
- oven
Ingredients
- 2 cups Baby Rainbow Carrots
- 1 cup thin green beans (haricot verts)
- 1/4 cup balsamic dressing
- 1/4 tsp garlic powder
- 1/4 tsp salt
- 1 tbsp olive oil
Instructions
- Preheat your oven to 425F
- Season the vegetables with garlic powder and salt. Then coat them with olive oil and balsamic dressing
- Place the vegetables on a sheet pan. Place in the oven and roast vegetables for 10-15 minutes
Zucchini Spirals with Corn Medley
Zucchini Spirals with Corn Medley
Equipment
- knife
- cutting board
- spatula
- saute pan
Ingredients
- 2 cups fresh zucchini spirals
- 1 cups] corn
- 1/4 cup red onions (diced)
- 1/2 cup cherry tomatoes (sliced)
- 1 tbsp green onions (chopped)
- 1/8 tsp italian seasoning
- 1/4 tsp garlic powder
- 1/4 tsp salt
- 1 tbsp olive oil
Instructions
- Add oil to the saute pan on medium-high heat and saute the red onion until it softens (2 to 3 minutes)
- Next, add the squash spirals and corn and saute for 5 minutes. Season Italian seasoning, garlic powder, and salt
- Add the cherry tomatoes and green onions and mix well
Squash Spirals with Broccoli Stir Fry
Squash Spirals with Broccoli Stir Fry
Equipment
- knife
- cutting board
- spatula
- wok
Ingredients
- 1 package (10oz) squash spirals
- 2 cups fresh broccoli florets
- 1/4 cup red onions (diced)
- 1/4 cup shredded carrots
- 2 tbsp coco aminos
- 1/4 tsp garlic powder
- 1 tbsp olive oil
- 1 tsp sesame oil
Instructions
- Add olive oil to the saute pan on medium-high heat and saute the red onion until it softens
- Next add the broccoli and squash and saute for 4 to 5 minutes until tender
- Season the veggies with garlic powder
- Then, the coco aminos (or soy sauce) and mix well
Parsnip Fries
Equipment
Ingredients
Instructions