As 28 weeks of this pregnancy approaches, I've found myself craving less and less meat and more vegetarian based meals. We had four of them this week to be exact (I write this and apologize deeply to my meat and potatoes loving hubby). And if your'e my doctor, PLEASE don't worry because I received my iron from other sources AND took a supplement! Trying to get my iron levels up has been about as stressful for me during this pregnancy as trying to find a bra that holds my ta-ta's in place.
Out of the four recipes, this one was our favorite so I wanted to take a moment to share! Easy, quick, healthy, and if you're anything like me, that's half of what makes a successful supper time.
1 large cauliflower head, cut into small floret pieces
1 red organic pepper, diced
1 yellow organic pepper, diced
1 orange organic pepper, diced
1 tbsp ginger, minced
2 garlic cloves, minced
5 scallion, cut 2” in lengths
1/3 cup raw cashews
1 tsp pepper flakes, optional
2 tbsp olive oil
1 lb rice noodles (any other type of noodles will work)
For the sauce
Cook noodles according to package instructions. Mix the sauce ingredients in a small bowl and set aside.
In a large non-stick skillet, over medium heat, place the olive oil over medium to high heat. Add the cauliflower, and cook stirring occasionally for 5 minutes until the cauliflower as cooked a bit. It will not be cooked throughly, as you will add it later on with the other veggies. Take the cauliflower out into a large plate and set aside.
Add the diced peppers to the skillet. Cook for 3 minutes. Add the cauliflower back to the skillet and cook with the peppers stirring occasionally for another 5 minutes until the veggies are almost cooked through but not mushy. Add the garlic, ginger and cashews and cook further for 2 minutes. At this point add the sauce to the skillet and cook for 1 minute over high heat or until thickened. Add the spring onions and serve over the noodles while still warm.