New Years Kung Pao

Happy New Year! I am bound and determined to make 2015 a stellar year! In that light, I am back to preparing Vegan Gluten-Free meals and plan to post as many of them here as I find time.

This evening's meal is inspired by http://www.eatgood4life.com/cauliflower-kung-pao/

 KUNG PAO CAULIFLOWER

1/2 head cauliflower, cut into small florets
1 orange or yellow pepper, diced
1 tbsp ground ginger
4 garlic cloves, minced
4 green onions, chopped
1/4 cup raw cashews
2 tbsp mild chili powder
2 tbsp olive oil

2 tbsp rice vinegar

2 tbsp tomato ketchup

4 tbsp wheat-free tamari

1/4 cup water

Mix vinegar, ketchup, tamari and water in bowl and set aside. Heat olive oil in large skillet. Saute cauliflower over medium heat until it begins to brown. Add diced peppers and cook another 5 minutes. Add garlic, ginger and cashews. Cook another 2-3 minutes. Add sauce and simmer until vegetables are softened and sauce has thickened. Add green onions. Serve over rice or rice noodles Makes two generous servings.