Veggie Stir-Fry

Asian Detox Stir-Fry, the Best Cleanse Food!

Happy New Year, friends! How were your celebrations? Mine were so wonderful- my sweet friend got married at a winery in Dahlonega, and it was the most beautiful wedding. I just love weddings.

Now that the year is starting anew, it’s time for a detox. My mom has always said, “If not now, when?” So now it is. Once or twice a year, I will do the Standard Process 21-Day detox to reset my body. This detox is truly amazing because it cleans the body at a cellular level, and the basis is all whole foods. We love those whole foods over here at MTF!

Speaking of Whole Foods, we have some exciting news to share! More Than Food is collaborating with Whole Foods Atlanta for some amazing events and social media fun this year! Once a week during the month of January, MTF will take over the @wholefoodsatl Instagram with a new recipe created especially for Whole Foods Atlanta (so be sure to follow them for updates). It’s pretty much a dream come true- I mean, who wouldn’t want to work alongside WF? I am the most excited!

Because this week begins the detox, I wanted to create a meal that is cleanse-appropriate and nourishing. Plus, it was raining and cold outside this weekend, so my body screamed, “comfort food!” Stir-fry dishes are always warm, super flavorful, and practically foolproof (and truly just so easy to whip up), so Asian food for the win.

I hope you enjoy this savory meal on your couch in your PJ’s wrapped in a blanket with a great movie and your best friend (or your dog, which is essentially the same thing, right?).

 

Disclosure: I have a partnership with Whole Foods Market and was compensated for my work, but all words and opinions are my own.
Print Recipe
All-Veggie Stir-Fry
This dish is made of all veggies and flavor. It's a great vegan dish if you are seeking one 🙂
Course Just Veggin'
Cuisine Asian
Prep Time 10-15 minutes
Cook Time 10 minutes
Servings
cups
Ingredients
Course Just Veggin'
Cuisine Asian
Prep Time 10-15 minutes
Cook Time 10 minutes
Servings
cups
Ingredients
Instructions
  1. Rice the cauliflower --> Chop into small pieces. In two batches, toss cauliflower in a food processor to grind it into "rice". **
  2. Chop all of the other veggies into small pieces.
  3. Saute the onion in 1/2 tbs of coconut oil in a large pan until they turn slightly brown.
  4. Add 1/2 the cauliflower and veggies to the pan with coconut aminos, other 1/2 tbs of coconut oil, and spices. Slowly add the remaining cauliflower to dish as the other veggies cook down a bit (we don't want the pan to overflow!). If you are using the honey, stir into veggies at the end.
  5. Enjoy when warm 🙂
Recipe Notes

**If you want to skip this step, simply grab a container of the WF 365 Brand of Riced Cauliflower, and the hard part is already done for you!

Paleo Mac-N-Cheese More Than Food

Paleo Mac-N-Cheese

This recipe was created by my friend Rebecca at My Natural Family . It is truly delicious! It’s a great way to get some veggies into the mouths of picky eaters.

Print Recipe
Paleo Mac-N-Cheese
Paleo. Vegan. Gluten-free. Dairy-Free. Truly delicious.
Course Just Veggin'
Prep Time 20 Minutes
Cook Time 30 Minutes
Servings
Hungry Eaters
Ingredients
Course Just Veggin'
Prep Time 20 Minutes
Cook Time 30 Minutes
Servings
Hungry Eaters
Ingredients
Instructions
Cauliflower
  1. Cut the stalks and leaves off of the cauliflower and chop into small pieces. Add cauliflower to a large sauté pan with 2 tbs of butter, 1/2 tsp of salt, and water.
  2. Place on medium/high heat, and cover with a lid. Let the cauliflower cook inside the pan for about 5 minutes, until mostly tender. Check the water levels every few minutes to make sure that it doesn’t all evaporate.
  3. When almost tender, remove the lid, and let the cauliflower sauté for a minute or two, or until lightly caramelized in spots. Turn heat off, cover, and keep warm until ready to toss with the cheese sauce.
"Cheese Sauce"
  1. Cut squash into small cubes. Dice up the carrots and onion.
  2. Heat 2 tbs of butter in a saucepan over medium/high heat. Add the squash, carrot, onion, garlic powder, mustard, and 1 tsp of salt to pan.
  3. Sauté for 5 minutes, or until onion is translucent. Add the can of coconut milk to the saucepan and bring to a simmer. Allow to simmer for about 10 minutes, or until the vegetables are tender and the coconut milk has reduced by 2/3 and is thick.
  4. Pour the vegetables and coconut milk into a blender and puree until very, very smooth. If using, immediately add an egg yolk to the puree and blend well. The hot puree will cook the egg which will thicken the sauce and give it a rich texture.
  5. Check seasonings and add more salt or pepper to taste. Add nutritional yeast. Pour over the hot cauliflower and toss to coat. Top with nutritional yeast for more of a cheesy flavor.
  6. Everyone will enjoy this easy dish!