Stir Fried or Grilled Mexican Vegetables

Slice all the veggies into thin strips. Toss into a wok on a medium – high heat. Toss the onions in first, then garlic and oregano and then the rest of the vegetables. Cook until the vegetables are done but still crunchy. Add salt and pepper to taste.

Serves 2-3

Photo by Vanita Tipnis

Great served with Mexican rice, Mexican beans, Mexican tortillas, chilli sauce and salsa. Also great as a side dish to Mexican entrees such as tacos, enchiladas, burritos, etc.

ingredients

3 cups finely processed/grated cauliflower florets
1 cup + 2 tbsp almond flour
4½ flax eggs (1 tbsp ground flaxseed in 3 tbsp of water = 1 flax egg)
4 tbsp nutritional yeast (optional, but recommended because it adds a cheesy flavor)
1 tsp unrefined salt
1 tsp dried rosemary
1 tsp garlic powder
Freshly ground pepper to taste

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