Preparation

We usually make this recipe in our microwave oven, or in a wok. It will make enough for 6-8 servings over brown rice.

This recipe is best served over a bed of Brown Rice.  If using our recipe for Brown Rice, make a triple batch. 

Begin cooking the rice at the same time you begin making this recipe.

Peel and dice the Onion.  Peel and slice the carrots.  Cook the Onion and Carrots until the Onions begin to get translucent.  Mix frequently.

Wash and clean the cauliflower and cut into bite sized pieces. Add to the onions and carrots along with the almonds, coconut, ginger, turmeric, and cayenne pepper or hot sauce.

While the veggies are cooking, peel 3 of the oranges and place them in the container of a high speed blender.  Add the soy sauce or Bragg Aminos, corn starch and dates, cover the container, cand run the blender at high speed until the ingredients are creamy smooth.

Peel the remaining 2 oranges, and divide into section and cut each section into 2 or 3 pieces, and add to the cooking veggies.

Continue mixing to insure that the ingredients are evenly cooked

When the vegetables are tender add the orange, soy sauce, corn starch mixture and continue mixing until the corn starch is dissolved and thickens the liquid, and evenly coats the other ingredients.

Serve over a bed of Brown Rice and enjoy!