Cauliflower Fried Rice
- 3 Tbsp oil
- 1 onion, diced
- 1 carrot, diced
- 1 red pepper, diced
- 5 garlic cloves, minced
- 1 Tbsp fresh minced ginger
- 1 lb ground beef, browned and crumbled
- 2 packages frozen riced cauliflower, such as heaven and earth brand
- 1/3 cup imitation soy sauce
- 1 tsp sriracha, optional
- Salt and pepper to taste
- Sliced scallions for garnish
- Saute the onion, carrot and pepper in oil until tender. Season gently with salt and pepper then add the garlic and ginger and saute one minute more.
- Add crumbled beef, cauliflower, imitation soy sauce and sriracha, if using. Mix well and allow the cauliflower to heat through. Taste and adjust seasoning if necessary.
**may be served as a meal in a bowl, side dish, stuffing for chicken capons or veal pocket or as an “egg roll” filling using passover egg crepes.
Quinoa kani cakes with spicy mayo
- 2 cups pre-rinsed quinoa
- 2 3/4 c boiling water
- 1 Tbsp oil
- Salt to taste
- 1 onion, diced
- 3 Tbsp olive oil
- 1 package kani (imitation crab sticks), diced
- Salt and pepper to taste
- 1 tsp smoked paprika, if available
- 3 eggs
- Cooking spray
- 1/2 cup mayo
- Sriracha to taste
- Preheat oven to 450°F.
- Cook the quinoa in the boiling water with 1 Tbsp oil and salt to taste, covered, until the water is absorbed. Remove from heat and do not uncover for 10 minutes. Uncover and fluff with fork.
- Meanwhile, saute the onion in olive oil until soft and fragrant. Set aside to cool.
- In a large bowl, combine quinoa, kani and sauteed onion. Season with salt, pepper and smoked paprika, if using. Taste and adjust seasoning if necessary. Allow the mixture to cool. Stir in 3 beaten eggs. Using a cookie scoop or a spoon, place mounds of the mixture on a parchment lined baking sheet. Flatten slightly to make patties, spray with cooking spray and bake uncovered for 20-22 minutes.
- Combine mayo with sriracha according to your preference of heat. Serve alongside the quinoa kani cakes.