With the weather warming up and colorful produce in abundance, there’s nothing that hits the spot quite like a big bowl of fresh vegetables. Which is why this raw “stir no-fry” from Maz Valcorza’s The Naked Vegan: 140+ Tasty Raw Vegan Recipes for Health and Wellness is such a winner in our books. With a light, ginger-infused lime and tamari marinade and easy-to-make coconut cauliflower rice, we’re doubling down on our veggies—no stove required.
What you need:For the lime & tamari marinade:1⁄2 cup olive oil2 teaspons sesame oilJuice of 1 lime4 tablespoons tamari2 tablespoons finely chopped fresh ginger1⁄4 cup roughly chopped peanutsFor the vegetables:2 cups broccoli florets1 red bell pepper, seeded and finely sliced1 cup julienned carrots1 cup bean sprouts1⁄2 cup shredded bok choy1⁄2 cup shredded savoy cabbage1⁄2 red onion, finely sliced1 garlic clove crushedFor the coconut-cauliflower rice:4 cups cauliflower florets1⁄2 cup shredded coconut1⁄2 teaspoon Himalayan pink saltFor garnish:4 tablespoons black or white sesame seeds3 tablespoons cilantro leavesWhat you do:For the marinade, place all ingredients in a high-speed blender until well combined. Pour into a large mixing bowl. For the vegetables, add all vegetables into the same bowl.
Toss and allow to marinate while making cauliflower rice.For the coconut-cauliflower rice, pulse all ingredients in a food processor until cauliflower resembles texture of rice, being careful not to over-process.To serve,.