When we all have spaghetti, I made homemade sauce, I cooked the noodles, I made a salad, and I prepared french bread(all of which were vegan). I whipped together some veggie meatballs for myself and I allowed someone else to prepare everyone else's meat.
So now I am going to share probably one of my favorite meals I have ever cooked for everyone.
"Sweet and Sour Cauliflower with Teriyaki Sautéed Veggies and Japanese Udon Noodles"
Sweet and Sour Cauliflower
1/2 cup of all-purpose flour
1/2 cup of water
2 cups of cauliflower
1/2 cup of Sweet and Sour Sauce
1 tablespoon of Soy sauce
Preheat oven @ 425 degrees. Mix together flour and water to create a batter. Spread tin foil on a pan and spray with cooking spray. Dip cauliflower into flour and water mixture, coating completely. Place on pan and put in oven for ~20 minutes. After 20 minutes take pan out of the oven and pour the sauce mixture over the cauliflower, once again coating completely. Place pan back in the oven for an additional 5 minutes. Remove from oven and enjoy!
Teriyaki Sautéed Veggies and Japanese Udon Noodles
-Choose your favorite veggies and chop to the appropriate size... (following are the veggies I chose to use):
Sugar Snap Peas
Baby Kale (tear leaves in half)
Sweet Potato (I used a vegetable peeler to make thin shreds of sweet potato)
Squash( sliced and cut into fours)
Broccoli (torn into small florets)
Begin by heating oil in a large sauce pan. Once oil is heated add bell peppers. Allow the peppers to cook for 2 minutes(while stirring occasionally) on low before adding squash and broccoli. Allow another two minutes to pass(while stirring occasionally) before adding sugar snap peas.At this point add another small splash of olive oil into the saucepan. Stir occasionally while allowing veggies to cook for ~five more minutes. Add sweet potato shreds, baby kale, and tomatoes and let simmer for 4-5 minutes. Pour veggies into a colander and run water over the veggies to allow the oil to be rinsed off. After this place the veggies back into the sauce pan and pour a generous amount of teriyaki and sweet and sour sauce sauce into the pot. Allow the veggies to simmer while the noodles cook.
At this point fill a pot with water and bring it to a boil before placing udon noodles in the pot. Once noodles are placed in boiling water they should only take around 4 minutes to cook. Once fully cooked, drain in colander and place into a large mixing bowl.
Pour veggies(sauce included) into the large mixing bowl with noodles and stir. Place on plate, then add sweet and sour cauliflower to the plate as well. I top it off with Pink Himalayan Sea Salt.
*Teriyaki chicken was prepared in the same manner as the cauliflower for the meat eaters of my family