Vegan

Cauliflower Latkes

Cauliflower Latkes

Prep time: 10 min

Cook time: 10 min

Total time: 20 min

Serves: 4-6 Latkes

INGREDIENTS

1 bag of joyloop cauliflower rice

1 egg

1 teaspoon of garlic powder

2 tablespoon of yellow onion, minced

1 teaspoon of coconut oil

Salt and pepper, to taste

  1. Add cauliflower rice with minced onion, egg, salt, pepper, and garlic powder to bowl - stir to combine.

  2. Heat 1 tsp. coconut oil over medium heat.

  3. Spoon the mixture into the pan as if you were making pancakes. Gently press down on each with a spatula to flatten, working to keep the latkes together as much as possible.

  4. After 2 minutes the edges will start to turn golden brown, cook for an additional 2-3 minutes after this.

  5. Carefully flip over and cook an additional 3-4 minutes to cook through. Pull from pan and season with salt and pepper.

from Tastemade

Asian Zucchini Spiral Salad

Salad of zucchini spirals and other veggies, flavored with a sesame-soy dressed.

Prep time: 15 min

Serves: 2

INGREDIENTS

For the Dressing:

1/4 cup tamari sauce

1 tablespoon of rice wine vinegar, sesame oil, lime juice, agave nectar, and chopped green onion

1 teaspoon of sesame seeds and grated ginger

1/8 teaspoon of red pepper flakes

For the Salad:

1 bag of joyloop zucchini spirals

1/4 cup of cooked edamame

1/2 red bell pepper, thinly sliced

1 large carrot, julienned

1/2 cup of thinly sliced red cabbage

  1. In a small bowl, whisk together all the ingredients for the dressing. Set aside.

  2. In a large bowl, combine zucchini spirals, edamame, peppers, carrots, and cabbage. Toss to combine. When ready to eat, drizzle dressing over salad and serve immediately.

rom Two Peas and Their Pod

Cauliflower Fried Rice

Prep time: 5 minutes 

Cook time: 15 minutes 

Total time: 20 minutes 

Serves: 2

 

INGREDIENTS

1 pack of joyloop cauliflower rice

8 oz of ground chicken or pork (optional)

1/8 cup of chicken stock (optional - if you remove the chicken stock, just add an extra teaspoon each of soy sauce and sesame oil)

2 tablespoons of soy sauce or tamari or coconut aminos

1 teaspoon of garlic, chopped

1/2 cup of frozen peas/carrots

1 egg, beaten

1/2 tablespoon of sesame oil

 

FOR GARNISH

1/4 cup of green onions

1 teaspoon of sesame seeds

 

1. Heat 1 tablespoon of sesame oil in a pan over medium-high heat. Cook and stir chicken or pork in hot oil until lightly browned on all sides and cooked through, 5-7 minutes. Transfer meat to a plate.

2. Heat remaining 1 tablespoon of sesame oil. Saute garlic in hot oil until just softened and add cauliflower; cook and stir until cauliflower is tender, 4 to 5 minutes. Add 1/4 cup of chicken stock halfway through. 

3. Crack in egg and stir until cooked through. Last add in cooked chicken or pork, soy sauce, and, frozen peas carrots. Cook for another 5 minutes till everything is warmed through. 

4. Garnish with green onions and sesame seeds.  

Cauliflower "Couscous"

Prep Time: 10 Minutes

Serves: 2

 

INGREDIENTS

1 bag of joyloop cauliflower rice

1/2 cup of kale, chopped finely

1/4 cup dried cranberries

1/4 cup of green onions, diced

2 tablespoons of pumpkin seeds

1 tablespoon of olive oil

2 tablespoons of balsamic vinegar

1 garlic clove, grated

Salt and pepper, to taste

 

1. Add cauliflower rice, kale, dried cranberries, green onions, and pumpkin seeds to a bowl and mix together.

2. In a separate, small bowl, whisk together the olive oil, balsamic vinegar, and garlic. Pour over the salad and mix well. Add salt and pepper. 

Note: This actually gets better with time so make ahead and store in the refrigerator at least 2 hours (all the way up to 24 hours) before eating. 

Spicy Cauliflower Hummus

Prep Time: 10 Minutes

Serves: 2 

 

INGREDIENTS

1 package of joyloop cauliflower rice

3 tablespoons of tahini 

2 cloves of garlic chopped 

4 tablespoons of olive oil 

1.5 teaspoons of Sambal chill paste

Juice of 1/2 lemon

Salt and pepper, to taste

 

1. Empty bag of joyloop cauliflower rice into microwave safe dish and heat until cauliflower is cooked through and softened (3-5 minutes on high)

2. Let cauliflower rice cool and add to food processor along with all other ingredients. Process until mixture is smooth, adjust seasoning as needed.

Note: This actually gets better with time so make ahead and store in the refrigerator at least 2 hours (all the way up to 24 hours) before eating. 

Cauliflower Rice Lettuce Cups with Sriracha Peanut Sauce

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Serves: 2

 

INGREDIENTS

1 bag of joyloop cauliflower rice

1 tablespoon of olive oil

2 cloves of garlic, mined

3 green onions, sliced

1 small red bell pepper, finely diced

1 small green bell pepper, finely diced

5 ounces of shiitake mushrooms, chopped

1 lime, juiced

2 tablespoons of reduced sodium soy sauce or tamari

Salt and pepper, to taste

Iceberg or bibb lettuce, for serving

 

For Sauce

1/4 cup of natural peanut butter

1/2 cup of light coconut milk

1.5 tablespoons of honey

1 tablespoon of rice vinegar

1/2 tablespoon of Sriracha

 

FOR GARNISH

Chopped cilantro

Chopped peanuts

 

1. Heat the oil in a large pan. Add the garlic and cook for 1 minute. Next, add the green onions, red and green peppers, mushrooms, soy, lime juice, and some salt and pepper and let cook, stirring frequently, for 5 minutes.

2. Add the cauliflower and cook for another 5 minutes, stirring frequently.

3. For the sauce: combine all ingredients in pan over medium heat. Bring to a boil and then reduce the heat and simmer for 3-5 minutes, until thickened.

4. Serve the cauliflower mixture in iceberg or bibb lettuce cups, drizzle on sauce, and chopped cilantro and peanuts.

from Veggie and the Beast

Carrot Spirals with Broccoli and Green Curry

Prep Time: 10 Minutes

Cook Time: 20 Minutes

Total Time: 30 Minutes

Serves: 2

 

INGREDIENTS

1 bag of Joyloop carrot spirals 

Florets from 1 head of brocolli

2 tablespoon of avocado oil (or other neutral flavored oil)

1/2 yellow onion, diced 

1 garlic clove, minced

1/2 tablespoon of fresh ginger

2 tablespoons of green curry paste

1 teaspoon of fish sauce

1 cup of coconut milk

Juice of half a lime

 

FOR GARNISH 

Chopped cilantro

 

1. In a large saucepan, heat one tablespoon of oil over medium heat. Then add in the broccoli and cook for 3-5 minutes until broccoli softens and turns bright green. Remove broccoli from pan and set aside.

2. Add the other tablespoon of oil to pan and heat to medium. Add the onion, garlic and ginger and cook for about 3 minutes or until onion becomes translucent. Next, add in the green curry paste and stir continuously until paste covers the onions. Next, add coconut milk and cook for about 2 minutes until bubbling.

3. Lower to a simmer and add in the broccoli back in. Cook the mixture for 5 minutes and then add in the lime juice, fish sauce, carrot spirals, and salt and pepper. Cook for another 5 minutes or until carrot noodles are cooked to your liking.

4. Sprinkle chopped cilantro on top and serve.

No-Cook Carrot Spirals with Tahini Soy Dressing

Prep time: 15 mins

Total time: 15 mins

Serves: 2

 

INGREDIENTS

1 package of joyloop carrot spirals 

1 tablespoon of tahini 

2 tablespoons of olive oil

2 tablespoons of fresh lemon juice

1 tablespoon of soy sauce or tamari or coconut aminos

1 teaspoon of fresh grated ginger

1 teaspoon of fresh grated garlic 

1 teaspoon of honey

 

FOR GARNISH

Chopped cilantro or green onions

Sesame seeds 

 

1. Put all the ingredients, except the carrot spirals, into large bowl and mix together. 

2. Add carrot spirals to sauce and gently mix until evenly coated.

3. Add garnish and serve cold or at room temperature.

Note: This actually gets better with time so make ahead and store in the refrigerator at least 2 hours (all the way up to 24 hours) before eating.