Kung Pao Cauliflower (Fettle Vegan)

Serves 2
Kung Pao Sauce
1/4 cup water
1/4 cup braggs liquid amoinos or soy sauce
1 teaspoon apple cider vinegar
1 teaspoon sesame oil
1 1/2 tablespoons sugar
1 teaspoon crushed red pepper
1/8 teaspoon wasabi powder (optional)
2 teaspoons corn starch
1 teaspoon coconut oil

1 tablespoon coconut oil
3 cloves garlic, minced
1 medium onion, juilienned
1 bell pepper, chopped OR about 1/2 cup julienned peppers
1/2 large head cauliflower (about two cups of florets)

Cook cauliflower & garlic together in a wok or large frying pan on medium-high heat until cauliflower is slightly browned, about 3 minutes. Add onions & peppers and sauteé another 3 minutes, until onions are just becoming glassy. Add sauce and cook until sauce thickens, another 3-5 minutes or so. Remove from heat, serve over brown rice with a sprinkle of sesame seeds and green onions, and enjoy! Serves 2, saves well in the fridge for up to a week.

See original recipe here

RECIPE COURTESY of OLDWAYS (oldwayspt.org)

I’m Amber, and I made the transition to a plant-based diet about 6 years ago. I was born and raised in a rural town in Maine & grew up eating an omnivorous diet, feasting on plants and animals we grew + harvested ourselves. After moving to California at 18, I realized that the foods I was eating- no longer straight from the farm- were making me sick, unhappy, and unhealthy. I tried eliminating different types of food to find what worked best for me, realizing that my body thrived when I removed all meat and dairy, & really began focusing on eating fresh fruits, vegetables, and grains. Transitioning to a plant-powered diet has changed my life for the better: I get to sleep easier, no longer have to deal with crazy acne breakouts (okay, sometimes we ALL get crazy breakouts), have eliminated most of my tummy troubles, and even lost a little weight.


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