I’m not sure what part of the meal I like the best, the cauliflower mango rice, the grilled barbecue tofu or the carrots and broccoli topped with a cashew and dill sauce!!

Let’s just start with the tofu. Simple. Find a good organic and low sugar bbq sauce (Tombstone is a good brand). Then add about 2 tablespoons of smoked paprika, so yummy!!!!! Grill this on medium heat for about 5 minutes each side.

On to the cauliflower rice. Buy it frozen or make your own. 1 head of cauliflower in the food processor. Throw in the skillet with a little bit of oil (I use avocado or algae oil), add in some salt, onion powder and a pinch of pepper. Let this sit with the lid off (looking for a crunchy texture not steamed) and slice your mango into small chunks. Add into the mixture and let cook for another 4-5 minutes until everything is done.

The lemon cashew dill sauce was made on the fly from left over cashew salad dressing I made yesterday. Soooo simple!!!! Soak raw unsalted cashews in water overnight. Place them in a high speed blender (Ninja) with enough water to cover them. Add 1/2 squeezed lemon, 2 tablespoons Tamari, 2 grated garlic cloves and a pinch of pepper. Blend until creamy. (You can use this as a basic dressing for many things!!)

Now take some of the batch of the premade cashew dressing and add juice of 1/2 lemon and about 1/4 cup fresh dill. Mix well and throw in the microwave for 30 seconds.

Plate the dish and pour the sauce over the veggies. Simple. Clean. Cuisine.