Is it Friday yet? Rats, I am ready for this week to be over. Poor Miko has been feeling neglected with me being a little burned out after busy days at work.
And I haven’t been feeling too creative in the kitchen this week, there’s lots of stuff I want to do, like dehydrate more kale chips, grow more sprouts, and juice more, but I just haven’t been able to make time for it this week. I threw together a simple tofu broccoli stir fry dinner tonight seasoned with sesame oil, tamari, ginger, and garlic.
Nothing too exciting, but fast and easy.
Last night I tried an experiment for dinner that actually worked well. I still have problems finding recipes for raw cauliflower and broccoli I like, especially raw cauliflower because it can be pretty harsh to digest. But I did try a marinade recipe that came out very tasty.
The Raw Project
Raw Marinated Cauliflower
- 1/2 head of cauliflower, chopped into small pieces
- 1/4 cup apple cider vinegar
- 1/4 cup olive oil
- 2 tbsp. tamari
- 1 tbsp. lemon pepper seasoning
Mix all ingredients together and place into an air tight container and refrigerate over night. Drain off extra marinade, can be used as a salad dressing, and serve and enjoy the cauliflower. Makes 2-4 servings.
I tried this Broiled Tempeh recipe to go with the cauliflower.
For an interesting looking, but good dinner.
The cauliflower was still crunchy, but absorbed the flavors of the marinade nicely for a savory and tangy crunch and the smaller pieces were easy to chew.
The broiled tempeh recipe came out good too, the tempeh chunks got nicely crispy edges and absorbed a lot of the flavors from the broiling process. The mushrooms were just okay in the recipe, I got a little mushroomed out halfway through and would probably cut the amount in half next time and add another veggie.