Monday: Cauliflower Fried Rice

• Vegetarian
• Gluten free

• Produce

  • 1 Edamame
  • 1 Riced cauliflower
  • 1 Tempeh

• Refrigerated

  • 1 Egg

• Condiments

  • 1 Soy sauce optional

Found on spoonuniversity.com

Directions

• Spray oil of your choice onto the pan and add in edamame.
• After a minute or two, add in riced cauliflower.
• Cut tempeh into cubes and add to the pan.
• Crack an egg into the middle of the pan and start to scramble it as it cooks.
• Pour in soy sauce, if desired, mix together, and enjoy!
• Cook brown rice as directed.
• Add desired oil to pan and add in broccoli.
• After about 3 minutes, add in spinach.
• While broccoli and spinach are cooking, poke holes into sweet potato with a fork, wrap in damp papertowel and microwave about 3-4 minutes, or until soft. Then cut half into cubes.
• Cut tempeh and coat in pesto. Assemble all ingredients in the bowl, and enjoy!
• Preheat oven to 400°.
• Add riced cauliflower to a bowl with egg and mix.
• Cover a cooking sheet with tinfoil and spread the cauliflower-egg mixture onto it.
• Put pizza crust into the oven and bake for 20 minutes or until golden brown.
• While cooking, coat a pan in oil and add in zucchini rounds.
• When zucchini starts to become tender, add in spinach.
• Take pizza crust out of oven and coat with pesto.
• Top with the sautéed veggies and enjoy!
• Coat pan with oil and add in edamame and broccoli.
• After broccoli becomes tender, add in spinach.
• Once spinach is wilted, add two whisked eggs into the pan.
• After about 5 minutes, flip the omelette and leave on medium heat until cooked through.
• Spread pesto on top of omelette and enjoy!
• Squeeze excess water out of shredded zucchini using paper towel.
• Mix zucchini with egg in a bowl.
• Scoop the zucchini-egg mixture into an oil coated pan.
• Once the zucchini fritter becomes golden, flip and cook other side.
• Cut tempeh into strips, use other half of roasted sweet potato (or microwave another using previous directions) and assemble onto plate. Enjoy!
• Peel zucchini into ribbons.
• Add zucchini and broccoli into a pan. After a few minutes, add in spinach.
• After the zucchini is tender, mix in pesto and enjoy!
• Preheat oven to 350°.
• Poke holes in sweet potato with fork and microwave about 3 minutes.
• Cut sweet potato in half and scoop out insides.
• Whisk eggs with spinach and add mixture into each half.
• Bake about 20 minutes, or until the egg has turned white and appears cooked.
• Add pesto on top and enjoy!