Cauliflower is almost everybody's favorite vegetable right now. It really is amazingly versatile. I have always liked cauliflower, but now that it is so much in vogue, I have run into new and ingenious ways to prepare it. From fried rice to Alfredo sauce, it's like you can make almost anything with it!
Here is my version of Cauliflower Fried Rice. As always, I make the easiest, quickest version possible, while still preserving great taste. Feel free to add any other vegetables or ingredients that will fit your taste.
1 head of cauliflower, chopped very fine (by hand or with a food processor)
2 green onions, sliced
1 large carrot, shredded
1 cup broccoli, chopped very fine
½ to 1 cup vegetable broth
1 clove garlic, minced
1 tablespoon Bragg's Liquid Aminos or light soy sauce
Salt to taste
Sauté green onions and garlic with vegetable broth for 2 to 3 minutes. Add cauliflower and other vegetables, stir and cook until soft (5 to 6 minutes). Add Bragg's Liquid Aminos and salt to taste.
Beans are powerhouses of nutrition, fiber and flavor. Beans are also staple food for the longest living populations in the world and have been shown to help with the control of diabetes, heart disease, and to help control hunger.
This recipe of black beans is absolutely delicious and will help you incorporate black beans into your menu in a fun new way.
4 a 5 cups of cooked black beans (or 3-15 oz. cans of low sodium black beans)
1 large onion, chopped fine
1 green or red bell pepper, chopped fine
2 to 3 cloves of garlic
1/4 tsp ground cumin
1 tsp oregano
1 to 2 bay leaf
1 tsp olive oil
Salt to taste
In a large pot, add the olive oil (which can be substituted with water or vegetable broth) and oil. Stir fry for one minute and add the bell pepper and garlic. Cook for a few more minutes until onion is tender.
Add beans, bay leaf, cumin and oregano, and salt if desired. When it starts boiling, lower heat and let it simmer for 15 more minutes. These beans can be served with brow...