No fresh fruit pictures from the garden this week for #fruitsandveggiesmonday, but a delicious and easy plant-based dinner. Thanks Hive account@lenasveganliving for organizing this fun little contest every week. You truly rock to fruit and veggie world!

Though we live in the rice-growing part of the world, I prefer rice made from cauliflower over real rice. Not only because it is healthier but it has such a beautiful flavor. I know Khmers think we are crazy and we always have to make sure we have some rice when they are eating at our home.

For them it's unthinkable to have a meal without rice.... maybe I should try to trick them with cauliflower rice one day... I wonder if they'll notice.

I think we might be the only house without a rice cooker... although I might buy one soon to use as a slow cooker for all the jackfruit we have... just loved the pulled jackfruit tostadas I made the other day.

🌱 Vegan Jackfruit “Carnitas” Tostadas with Homemade BBQ Tomato Sauce 🌱

Stuffed Bell Peppers with Cauliflower Rice and “Cheesy” Cashew Sauce

New to cauliflower rice? No worries. It's just cauliflower mixed until it has the size of rice grains. Easy, right?

So let's get cooking ;)

Ingredients (serves 2)

2 bell peppers; head and insides removed (keep the head though!)

For the cauliflower rice

3 cups cauliflower florets, mixed in a blender until you a rice grain-like texture (makes 2 cups cauliflower rice)
½ cup onion, chopped
2 cloves of garlic, minced
1 cup carrot, finely cubed
1 cup celery, finely chopped
2 cup tomatoes, chopped
½ tsp dried rosemary
½ tsp dried thyme
Sea salt and pepper to taste
½ cup water
Vegan Worcestershire sauce
Chili paste

CLICK HERE to get my chili paste recipe.

For the cheese sauce

½ cup unsalted raw cashew nuts, soaked
1.5-2 tbsp nutritional yeast
1 small clove garlic
1/2 tsp onion powder
Sea salt, black pepper, and nutmeg to taste
Juice of 1 lime (1 tbsp)
½ tbsp apple cider vinegar
2-3 tbsp unsweetened coconut milk (water or other nut milk works too)

Directions

Add the bell pepper to boiling water and cook for 3 minutes.
In a skillet heat cooking oil and saute onion for 5 minutes. Then add bay leaf, garlic, carrots, and celery. Cook for 2-3 minutes. Stir regularly.
Then add tomatoes, rosemary, thyme, salt, pepper, and water. Stir well and cook covered for 5-10 min. Or until the veggies start to soften. Stir regularly. Add water if needed.
Remove bay leaf and add the cauliflower rice, chili paste, and Worcestershire sauce to taste. Mix well and remove from heat.
Stuff bell pepper with mixture, close with their head/lid and add to a greased baking dish. Add leftover stuffing to the bottom of the oven-dish and cook in a preheated oven (200C or 400F) for 20-30 min.
Meanwhile, add all cheese ingredients to a blender and blend until smooth texture.
Serve stuffed bell pepper with the cheesy sauce.