This is the main content.
Recipes
Filipino-Style Glazed Mushrooms and Stir-Fried Garlic Cauliflower Bowl
2 servings
45 minutes total (Active 25 minutes)

Ingredients

  • 6 cloves garlic
  • 12 oz fresh whole portabella mushrooms
  • ¼ cup brown sugar substitute
  • 2 tablespoons reduced-sodium soy sauce (or liquid aminos)
  • 5 tablespoons rice vinegar, divided
  • ¼ cup pineapple juice
  • ½ teaspoon pepper
  • 1 teaspoon ground turmeric
  • 1 small shallot
  • 1 small serrano pepper
  • 1 large plum tomato
  • 2 tablespoons fresh mint
  • 2 tablespoons sliced green onions
  • 2 tablespoons grapeseed oil
  • 8 oz riced fresh cauliflower
  • ¼ teaspoon lite sodium salt

Steps

    1. Chop garlic finely (3 teaspoons). Remove stems and gills (dark brown layers) from mushrooms and discard, then slice mushrooms thinly. Combine sugar substitute, soy sauce, 1 teaspoon garlic, 2 tablespoons vinegar, pineapple juice, pepper, and turmeric in large bowl; whisk until sugar substitute has dissolved. Add mushrooms to bowl; stir to combine, then let stand 10 minutes to marinate.
    2. Meanwhile, chop shallot finely (1 tablespoon) and slice serrano pepper thinly (about 1 teaspoon; remove membranes and seeds, if desired). Chop tomato and mint coarsely. Combine remaining 3 tablespoons vinegar with shallots and peppers; set aside.
    3. Preheat medium, nonstick sauté pan on medium 2–3 minutes. Place mushrooms and marinating liquid in pan; cook 12–14 minutes, stirring occasionally, until liquid has reduced and mixture glazes mushrooms.
    4. Preheat large sauté pan on medium 2–3 minutes; add oil and remaining 2 teaspoons garlic and cook 2–3 minutes, stirring occasionally, until garlic is golden. Increase heat to medium-high; add cauliflower and salt. Cook 2–3 minutes, stirring occasionally, until cauliflower is tender and lightly browned.
    5. Assemble each bowl by placing cauliflower in center. Arrange tomatoes, mushrooms, mint, and green onions in piles around cauliflower. Drizzle with shallot-pepper mixture (or serve on side); serve immediately.
    Chefs Tip: Serve with fried egg or plant-based sausage for additional protein.

Amount per ½ recipe serving: Calories 230, Total Fat 14g, Sat Fat 1.5g, Trans Fat 0g, Chol 0mg, Sodium 750mg, Total Carb 23g, Fiber 7g, Sugars 11g, Protein 7g, Calc 4%, Vitamin A 0%, Vitamin C 0%, Iron 20%