Stir No-Fry with Coconut Cauliflower Rice Recipe

Whether you are vegan, vegetarian or following a raw diet, this raw ‘stir no-fry’ recipe from Maz Valcorza’s cookbook The Naked Vegan, is a real winner for everyone this summer. It is a super colourful, delicious and quick option for dinner – all you have to do is chop up the veggies and whiz up the zesty dressing!

Serves 4

Ingredients:

Lime & Tamari Marinade

• 125 ml extra virgin olive oil

• 2 teaspoons sesame oil

• 1 lime, juiced

• 1/3 cup tamari

• 2 tablespoons finely chopped fresh ginger

 Veggie Mix

• 125 g broccoli florets

• 1 red capsicum (pepper), seeded and finely sliced

• 90 g carrot, julienned

• 115 g bean sprouts

• 30 g bok choy, shredded

• 40 g savoy cabbage, shredded

• 1/2 red onion, finely sliced

• 1 garlic clove, crushed

 Cauliflower Coconut Rice

• 500 g cauliflower, cut into florets

• 45 g desiccated coconut

• 1/2 teaspoon sea salt

 To serve

• 4 tablespoons black or white sesame seeds

• 3 tablespoons coriander leaves

Directions

•  Blend the marinade ingredients in a high-speed blender until well combined. Pour into a large mixing bowl.

•  Add all the veggie mix ingredients to the bowl. Toss together, then allow to marinate while you make the cauliflower rice.

•  Carefully pulse the cauliflower coconut rice ingredients in a food processor until the cauliflower resembles the texture of rice. Do not over process, or the cauliflower will turn into a puree.

•  To serve, divide the coconut cauliflower rice among four bowls and top with the veggie mix. Sprinkle with the sesame seeds, garnish with coriander and serve.