vegan - grain free - whole food - soy free - corn free
Camping is great. But chances are you don't need to go far to have an outdoor dinner that seeps the smoky aroma into your clothes.If you just can't get away as soon as you'd like, a stay-cation campfire cookout may be for you!!That's what we did!This was a spontaneous leftover dish that is good enough to be repeated. Best over a campfire. A stovetop will do too. But let's assume the best (in my personal opinion.)Here's what you'll need:
IngredientsFor the Stir-fry
- 4 organic sweet potatoes
- 1/2 head of red cabbage
- 1 head of broccoli
- 1 can black beans
For the Sauce
- 1/2 head of cauliflower
- 1 cup of raw cashews
- 3 tbsp coconut aminos
- 1/4 cup coconut cream
- 4 green onions
- 1/4 cup nutritional yeast
- Himalayan salt
- Splash of apple cider vinegar
To make dinner come to life
- A pan (I use cast iron)
- Coconut or avocado oil for frying
- Dishes and cutlery
- Stuff to ignite the fire!
I had leftover roasted sweet potato chunks. But you could alternatively roast them or steam them ahead of time.
Directions Simply put: add everything to a pan and go nuts!But for those who need more direction:
- Steam florets of organic broccoli (you can keep the stem and use for soups!)
- Add sweet potato and black beans to pan with coconut oil until hot
- Add in freshly steamed broccoli
- Add in cabbage
- Stir until hot and ready!
But not as lovely as the sauce that goes with this dish (and pretty much anything -- or just on its own!)
How to make the cauli-cashew sauce
- Steam the cauliflower
- Add the hot cauliflower and the steamy water into a Vitamix (or another high powered blender or food processor)
- Add in cashews, nutritional yeast and coconut cream. Blend until smooth.
- Add in onions, salt, aminos and apple cider vinegar.
- Blend until smooth, again, and take a little swig to make sure all is well.
- If you want it smoother, add more coconut cream a splash or 3 of water. Thicker and chunkier? Should be good to leave as is. You can even add extra nutritional yeast. Especially if you're exclusively plant-powered like me.
You can serve this on spinach, or not, either way, it's yummy. .