Dear Monday, I refuse to let you be boring. And this Kung Pao Veggie Fried rice delivers just the pow needed to kick start the week. Salty, spicy, sweet…need I say more? Cauliflower rice is anything but new – this version of veggie fried rice is all about the scintillating sauce…and the summer vegetables like sweet corn, yellow squash and zucchini that give this healthy version of takeout a fresh twist.  Soak up this sauce and the last drops of summer with the recipe below. 

Hard to believe, but summer is officially on its way out the door. Sorry to be the bearer of bad news, but reality strikes! However, I’m committed to soaking up every last drop of sunshine…and summer produce that comes with it. I picked up this deep yellow summer squash and radiant green zucchini at the Farmer’s Market along with some fresh sweet corn. Often, I’ll pick up whatever looks good and is in season, then figure out my game plan afterwards. Usually I’ll slice summer squash and zucchini in medallions for an easy side, but I’ve been feeling in a bit of a rut as of late, so I was looking for a new spin on these summer gourds. I got to thinking about small dicing these veggies into a hash or…fried rice! And the sweet corn adds just the right crunch to take the “mush” out of cauliflower fried rice.

I also received a bushel of brussel sprouts from my Imperfect Produce delivery this week, so thought this cruciferous veggie could add some further substance to the fried rice. I like to slow roast my brussel sprouts in the oven until they’re caramelized and slightly charred for an exterior crunch. Then, the addition of the kung pao sauce perfectly compliments the sweet tones of the caramelized veggies with a surprising kick from your favorite hot sauce. Also, these brussel sprouts are amazing on their own if you’re just looking for an exciting side kick to your main dish.

It’s important to note that this recipe is incredibly versatile – you can use whatever veggies you like…or even go frozen if that’s what you have on hand. This recipe is really all about that kung pao sauce, which is the only requirement!

Making cauliflower rice is surprisingly easy if you haven’t tried it before, but there are plenty of options if you’re short on time. I bought a bag of cauliflower rice from Trader Joe’s in the refrigerated section. Trader Joe’s and Green Giant also sell versions that are frozen. If you have the time to make it on your own, you have two options though:

Making Cauliflower Rice

1.) Box Grater: Chop the head of cauliflower into a few smaller pieces that are easy to hold. Use the medium-sized holes to scrape the cauliflower and grate into “rice”.
2.) Food Processor: Chop the head of cauliflower into small floret, then place in the food processor with the grater attachment and pulse until fine “rice” forms.

The caution with buying pre-packaged, refrigerated cauliflower rice is that it will generally go bad within a few days. I generally only buy it if I have plans to use it in the next day or two. Otherwise, frozen is a better option to keep on hand. With frozen cauliflower rice, I like to thaw in the fridge and then place on a plate lined with paper towel and then I press the top with another sheet of paper towel to reduce the moisture that can make the rice mushy. If you make the cauliflower rice yourself, I don’t find this necessary. You can also freeze your freshly made cauliflower rice for up to a month.

Now that you’re a cauliflower rice pro, I hope you enjoy this salty, spicy and sweet take on traditional fried rice!

Kung Pao Veggie Fried Rice
Serves: 4-6

Ingredients:
Veggie Fried Rice
– 1 package of cauliflower rice (16 oz) or make your own with 1 large head of cauliflower
– 1 summer squash, small diced
– 1 zucchini, small diced
– 1 lb of brussel sprouts, trimmed and sliced in half
– 2 ears of fresh sweet corn
– 2-3 tsp sesame oil
– salt and pepper to taste
Kung Pao Sauce
– 4 T reduced sodium tamari or soy sauce (use tamari if gluten-free)
– 4 T honey or maple syrup
– 2 T rice vinegar
– 4 tsp toasted sesame oil
– 1-4 tsp hot sauce, depending on your desire for heat (1 tsp is quite mild)
– 4 cloves of garlic, minced (or 4 tsp of jarred, minced garlic)

Garnishes (optional)
– 1/3 C roasted and salted peanuts, chopped
– 1/3 C sliced green onions
– hot sauce

Directions:
Step 1: Prepare the brussel sprouts by pre-heating the oven to 400 degrees Farenheit. Place tin foil on a baking sheet and spritz with cooking spray. Add the brussel sprouts, drizzle some sesame oil and toss with salt and pepper. Place in the oven for 30-40 minutes, flipping halfway through. Brussel sprouts are done when caramelized, slightly charred and easily pierced with a fork. Set aside in a warm place.
Step 2: Make the veggie fried rice by heating a couple of teaspoons of sesame oil in a fry pan on the stovetop over medium heat. Add the diced summer squash and zucchini, sprinkling with salt and pepper. Saute for 5-7 minutes, stirring every once in a while. Add the cauliflower rice once the squash mixture has softened. Season with salt and pepper, stir and cook an additional 4-5 minutes until the rice starts to brown. Once browned, create a voice in the center of the pan and add the egg mixture. Stir the eggs to scramble. Once the eggs are cooked, stir the entire rice, squash and egg mixture together.
Step 3: While the egg cooks, make the kung pao sauce by mixing together all of the sauce ingredients in a small saute pan over medium heat. Whisk together the ingredients. Feel free to start with less hot sauce, taste and continue to add heat based on your desired intensity. It’s always easy to add heat, but near impossible to temper it if you add too much!
Step 4: Assemble the fried rice by drizzling half the sauce over the brussel sprouts and mixing to fully coat. Option to add the crushed peanuts to the bowl of brussel sprouts. Once combined, add the brussel sprouts to the pan of fried rice. Mix together and serve with your desired garnishes! Heats well the next day and should be good 2-3 days later as well.

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The corn to my chowder, the peanut butter to my jelly. This paleo cornbread may be the sidekick to this creamy vegan corn chowder, but it could easily be the star of the show. It might be a tad early for sweet corn season, but patience has never been my forte. If you’re equally impatient, dig into the dEATs below to get your sweet corn fix.

Life without dairy and bread? Ug. The worst. Except when you realize there are options! Now, I’m not lactose or gluten free, but I’m curious AF about trying new things and making the impossible (corn chowder without cream?! bread without gluten?!) possible. So if you need a label, I’d go by flexitarian any day of the week. About 2/3 of my meals are plant based or vegan, but being from Wisconsin, I can’t 100% give up cheese. Puh-lease. Both of these recipes will have you thinking twice about whether dairy or gluten are necessary in your life though.

Ever since I discovered the creamy texture of soaked cashews and the faux-cheesy flavor of nutritional yeast, I’ve been OBSESSED with finding more ways to get this combo in my life. Sunday was rainy and dreary, which meant I was either going to be useless on the couch all day (near impossible for someone who constantly feels the need to be doing something) or I was going to cook up a storm. And, you guessed it, I spent the day in my lab (err, kitchen) experimenting. Not all of my experiments are successful, but these two were WINNERS (maybe one day I’ll post my graveyard of mishaps).

The foundation for any good recipe is quality ingredients and corn is the star of the show here. When I was little, I thought it was SO RUDE when I saw people at the grocery store or market tearing open ears of corn. Hello, are you going to buy that? No, you’re tossing it back?! Now that I’ve gained the wisdom of age, I see the light. Come to the light with me and see below for a couple ‘o corn picking tips:

1.) First, check the tassels. If they’re brown and a bit sticky to the touch, the corn is fresh. If the tassels are black or dry, the corn is a bit older.
2.) Feel the exterior of the corn through the husk to check for even, plump kernels.
3.) Finally, pull back an inch of so of the husk if you feel the need for a visual check of plump, bright yellow and white kernels.

Once you’ve got good corn, you’re ready for the sweet satisfaction of this Creamy Vegan Corn Chowder and Paleo Jalapeno Corn Bread. Go corn crazy, my friends!

Creamy Vegan Corn Chowder and Paleo Jalapeno Corn Bread
Serves: 6-8

Ingredients:
Vegan Corn Chowder
-1 C of cashews, soaked overnight in water
-1/2 C of vegetable broth
-1 C of almond milk (unsweetened)
-2 stalks of celery, diced
-1 red bell pepper, diced
-1 yellow onion, diced
-1 tsp garlic salt
-1 tsp smoked paprika
-1 tsp dried parsley
-1 T nutritional yeast flakes
-1 C of corn (fresh from the ear or sub 1 can of creamed sweet corn)

Paleo Jalapeno Corn Bread
-1/2 C almond flour
-1/2 C arrowroot flour
-2 eggs
-1 T ghee (or butter)
-1 C of corn (fresh from the ear or frozen)
-1/4 C unsweetened apple sauce
-1 4oz can of sliced pickled jalapenos (option to small dice for more distributed heat)
-1 tsp baking powder
-pinch of salt

Directions:
Vegan Corn Chowder
Step 1: In a large pot, heat a teaspoon or two of olive oil over medium heat on the stove top. Add the celery, red bell pepper and onion once the olive oil is hot. Saute for a few minutes until the veggies soften. Also add the fresh corn at this time (if using creamed corn, hold off on adding). 
Step 2: Blend the soaked cashews with the vegetable broth in a food processor until smooth. Add the cashew broth mixture and almond milk to the pot of sauteed vegetables. 
Step 3: Add the garlic salt, paprika, parsley and nutritional yeast to the pot. If using creamed corn, add at this time as well. Bring the mixture to a boil.
Step 4: Once heated, either use an immersion blender to create a smooth texture or transfer the chowder to a blender. Blend to your desired consistency and serve hot!

Paleo Jalapeno Corn Bread
Step 1: Pre-heat the oven to 400 degrees Farenheit and mix all of the ingredients in a bowl just until combined.
Step 2: Grease an 8×4 inch loaf pan with coconut or olive oil. Pour the batter in the pan.
Step 3: Bake for 35-40 minutes, or until the top is golden and a toothpick (or stick of spaghetti) comes out clean when inserted in the middle. Allow to cool.

Chowder adapted from Crazy Vegan Kitchen.
Corn Bread adapted from Wicked Spatula.

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