5 days Ago By Maz Valcorza
With the weather warming up and colorful produce in abundance, there’s nothing that hits the spot quite like a big bowl of fresh vegetables. Which is why this raw “stir no-fry” from Maz Valcorza’s The Naked Vegan: 140+ Tasty Raw Vegan Recipes for Health and Wellness is such a winner in our books. With a light, ginger-infused lime and tamari marinade and easy-to-make coconut cauliflower rice, we’re doubling down on our veggies—no stove required.
What you need:For the lime & tamari marinade:1⁄2 cup olive oil2 teaspons sesame oilJuice of 1 lime4 tablespoons tamari2 tablespoons finely chopped fresh ginger1⁄4 cup roughly chopped peanutsFor the vegetables:2 cups broccoli florets1 red bell pepper, seeded and finely sliced1 cup julienned carrots1 cup bean sprouts1⁄2 cup shredded bok choy1⁄2 cup shredded savoy cabbage1⁄2 red onion, finely sliced1 garlic clove crushedFor the coconut-cauliflower rice:4 cups cauliflower florets1⁄2 cup shredded coconut1⁄2 teaspoon Himalayan pink saltFor garnish:4 tablespoons black or white sesame seeds3 tablespoons cilantro leavesWhat you do:For the marinade, place all ingredients in a high-speed blender until well combined. Pour into a large mixing bowl. For the vegetables, add all vegetables into the same bowl.
Toss and allow to marinate while making cauliflower rice.For the coconut-cauliflower rice, pulse all ingredients in a food processor until cauliflower resembles texture of rice, being careful not to over-process.To serve, divide coconut-cauliflower rice among four bowls and top with vegetable mix.
Sprinkle with sesame seeds, and garnish with cilantro.With the weather warming up and colorful produce in abundance, there’s nothing that hits the spot quite like a big bowl of fresh vegetables. Which is why this raw “stir no-fry” from Maz Valcorza’s The Naked Vegan: 140+ Tasty Raw Vegan Recipes for Health and Wellness is such a winner in our books.
With a light, ginger-infused lime and tamari marinade and easy-to-make coconut cauliflower rice, we’re doubling down on our veggies—no stove required.What you need:For the lime & tamari marinade:1⁄2 cup olive oil2 teaspons sesame oilJuice of 1 lime4 tablespoons tamari2 tablespoons finely chopped fresh ginger1⁄4 cup roughly chopped peanutsFor the vegetables:2 cups broccoli florets1 red bell pepper, seeded and finely sliced1 cup julienned carrots1 cup bean sprouts1⁄2 cup shredded bok choy1⁄2 cup shredded savoy cabbage1⁄2 red onion, finely sliced1 garlic clove crushedFor the coconut-cauliflower rice:4 cups cauliflower florets1⁄2 cup shredded coconut1⁄2 teaspoon Himalayan pink saltFor garnish:4 tablespoons black or white sesame seeds3 tablespoons cilantro leavesWhat you do:For the marinade, place all ingredients in a high-speed blender until well combined. Pour into a large mixing bowl.
For the vegetables, add all vegetables into the same bowl. Toss and allow to marinate while making cauliflower rice.For the coconut-cauliflower rice, pulse all ingredients in a food processor until cauliflower resembles texture of rice, being careful not to over-process.
To serve, divide coconut-cauliflower rice among four bowls and top with vegetable mix. Sprinkle with sesame seeds, and garnish with cilantro..
