COLD CURRIED CAULIFLOWER SALAD

Ingredients

• 1 large head of cauliflower, chopped into florets

• 2 Tablespoons extra virgin olive oil

• 1 Teaspoon pink salt

• Curry Vinaigrette Ingredients Below

• 1/2 Cup golden raisins

• 1/2 Cup roasted almonds, roughly chopped

• Curry Vinaigrette

• 1/2 Cup extra virgin olive oil

• 1 small onion, chopped

• 1 Tablespoon curry powder

• 1 Tablespoon maple syrup

• 1 Tablespoon dijon mustard

• 1 Tablespoon apple cider vinegar

• 1 Tablespoon lemon juice

• pink salt and pepper

Instructions

1. Preheat Oven to 400f. Toss the cauliflower with the salt and oil and lay out on a cookie sheet and roast for 20-25 moinutes until lightly golden and soft.

2. For the vinaigrette: coat the bottom of a medium pan with a tablespoon of olive oil and cook the onion over medium heat until soft and translucent. About 5-7 minutes. Then add the curry powder and cook for another 1-2 minutes while stirring constantly. Then pour in the remaining oil and let it sizzel over medium hear for a minute. Then remove, let it cool and strain out the onion, letting the curry powder sink to the bottom.

While it is cooling, whisk together the dijon, maple, vinegar, lemon juice and pink salt and pepper in a large bowl. Then carefully pour in the oil, leaving the curry powder behind and whisk together to form the vinaigrette.

1. transfer the cauliflower to the bowl with the dressing and toss to mix well. Add the raisins and almonds, toss again. Chill in the fridge until ready to serve.

Enjoy!

MARKET VEGETABLE WITH SPICY PESTO, ALMOND CRUMBLE AND POACHED EGGS

Ingredients

• 2 Zuchinni, thinly sliced in half moons

• 1 yellow squash, thinly sliced in half moons

• 8-10 mini hierlooms, chopped in 1/4 half moons

• 1/2 cup Plus 1 Tablespoon extra virgin olive oil, divided

• 1 small handful of basil

• 1 medium bunch of parsley

• 5 chives

• 3 gloves of garlic

• 2 Tablespoons toasted pine nuts

• 2 Tablespoons roasted, salted almonds

• 1/4 Teaspoon crushed red pepper

• pink salt and pepper

• 1 poached egg

• GARNISH:

chopped roasted almonds and crushed red pepper, optional

Instructions

1. Slice up all your vegetables as stated above. Add 1 tbsp of oil to a large suace pan and saute your vegetables for 4-5 minutes over medium heat.

2. Add all the ingredients for the pesto, except the 1/2 cup oilve into your blender and turn on high. Slowly add the oil in while the blender is running to encorporate.

3. Poach your egg.

To Assemble: I added some organic arugula on the plate (which is totally optional), nest the sauteed vegetables, the egg, topped with pesto and then sprinkled the chopped almonds and red pepper to serve.

Enjoy!

EASY VEGAN FRIED RICE

Ingredients

• 1/2 medium red onion, thinly sliced

• 1 Tablespoon melted coconut oil

• 1 stock broccoli florets plus the stem

• 1.5 Cups shredded carrots

• 1 Cup crimini mushrooms, sliced

• 2 bok choy clusters, stem removed

• 3/4 Cups edemame, shelled

• 1/2 Cup tamari

• 1/2 Cup Mirin

• 2 Tablespoons toasted sesame oil

• 2 Tablespoons maple syrup, optional

• 3-4 Cups cooked brown rice

• sriracha, to taste

• pink salt and pepper, to taste

Instructions

1. In a large frying pan or wok, heat the coconut oil over medium low heat and add the red onion. Stir constantly until they are translucent and fragrant, about 4-5 minutes.

2. Add in the broccoli florets and stem and cook for 1 minute. Add in all the remaining vegetables and stir occasionally for 2-3 minutes, adding more coconut oil if needed.

3. Add in the oil, tamari, mirin, and maple syrup if using and stir to combine. Lastly add in the fried rice, turn the heat up to medium and stir occasionaly for another 2-3 minutes. Taste test and adjust as needed.

4. IF COOKING FOR BURNING MAN: Remove from the heat and cool completely. Portion out into 3-5 plastic ziplock bags and place in the freezer until ready to pack up the cooler and head to the Playa