Cauliflower Fried 'Rice' (V + GF)

Serve this to EVERYONE. Vegans and Gluten Frees and Paleos (I think?) and grain free friends and people that eat everything because this is bomb and easy and just takes some chopping time. Add some honey if you’re not vegan. Use soy sauce if you’re not GF. Throw an egg in at the end and call it GOOD.

INGREDIENTS
(makes enough for 4 as a side, 2 as lunch)

1 bag frozen cauliflower rice (~3 cups)
1 tsp olive oil/coconut oil
1 shallot, diced
1” ginger, grated (optional- don’t make a special trip if you don’t have it)
2 cloves garlic, grated
1 large carrot, diced small
2 stalks celery, diced small
1 c frozen peas (or fresh, whatever)
1/4 c chopped cashews
2 TBSP soy sauce or coconut aminos if GF
1/2 tsp honey (optional, omit if vegan)
1 tsp miso (also optional)
1 1/2 tsp sriracha
1 lime, cut into wedges

Start by chopping all of your veggies and setting them aside in a bowl because once that’s done, the rest is QUICK.

Saute the shallot in the oil over medium heat until translucent. Add the ginger, garlic, carrot, celery and peas and cook for 5-7 minutes until the veggies start to soften. Add the frozen cauliflower, cashews, soy sauce, honey, miso and sriracha and cook for another 7-9 minutes or so until the cauliflower is warmed through and tender. Serve with a wedge of lime and cilantro if you have it.

Optional: Add two eggs in after the cauliflower is cooked through and cook for another 2 minutes, moving the mixture around constantly to scramble the eggs into the fried rice! YUM.

Ballin' on a Budget: Three Ingredient Tomato Sauce

Homies. This recipe is truly a magic trick. You turn a can of tomatoes, a half a stick of butter & half of an onion into the richest, dreamiest pasta sauce you’ve ever had. YOU DON’T EVEN HAVE TO CHOP ANYTHING! All there is to it is to open a can and combine all of the ingredients in a pan- let them simmer away for 45 minutes and you.are.in.bidnezzzzz.

The key here is to use niiiiice canned tomatoes. San Marzano are a non-negotiable here, as the quality of San Marzano tomatoes is what makes this sauce so simple and good. They are typically a few bucks more than your average mass produced canned tomatoes, but even with a pound of pasta this recipe comes together for way less than 10 bucks.

San Marzano tomatoes are much like Champagne in that they come from a specific region- San Marzano. They’re grown in the volcanic soil at the base of Mt. Vesuvius which somehow cuts the acidity. They also have thicker walls and fewer seeds than a traditional Roma tomato, which fills them with flavor. They are expertly cared for and picked at peak ripeness so you can be positive that every can of San Marzanos you pick up will be well, perfetto.

As always, you can check out the video for this recipe HERE on my IGTV!

(I can take no credit for this recipe as it is well well known and exploded the internet about 8 years ago- I’m just reminding you about it in case you’ve never heard of it!)

Three Ingredient Tomato Sauce
makes enough for 1 lb pasta

28 oz can San Marzano tomatoes, whole peeled
1/2 stick butter
1/2 medium onion

Place all of the ingredients in a large saucepan over medium-low heat and bring to a simmer (yes, leave the onion halved!). Allow to simmer for 45 minutes- after fifteen minutes, use the back of a spoon to press the tomatoes against the side of the pan to help them along in their breaking-down process.

Boil water in a large stockpot for the pasta and heavily salt it. I’m talking like three enormous pinches. Maybe four. Cook the pasta until al dente and add one ladle full of the starchy, salty water to the sauce just before tossing the pasta with the sauce to serve- this helps the sauce stick to the pasta! Top with shaved parmesan if you’re into that sorta thing!

xo,
Audrey