What I’m feeling lately is effortless bowls chock full of veggies, grains and delicious sauces. It’s all about the sauces and finishing touches, man. You could have the same bowl ingredients but switch up the sauce and have a whole new take on dinner.
I’ve been suuuper digging the bi bim bap bowls from the Korean place in Covent Garden Market for delicious and fresh lunch fare. I keep craving those flavours, so I decided to make it at home.
This was a base of brown rice, fried puffy tofu seasoned with s&p, sauteed swiss chard, shredded carrot, pickled beet spears, seasoned with soy sauce, toasted sesame oil, plenty of sriracha and sprinkled with toasted black sesame seeds. Dinner on the table in the time it takes the rice cooker to cook the rice = priceless.
And my friend D from over at The Elizavegan posted a recipe for some ridiculously easy, super quick, cheap-to-make-but-healthy noodles. Meet Coconut-Sesame-Peanut Noodles. These will become a regular around these parts for sure. I made several modifications based on what I had on hand and how lazy I was feeling (very), and it still turned out great. I didn’t cook the sauce and just opted to whisk it together, so I only added one big fat garlic clove because without cooking the 4 cloves it’d be too much. I also omitted the scallions from the sauce because I didn’t have them. For the base, I used whole wheat spaghetti for the noodles, swiss chard leaves and stems in place of the broccoli, shredded cabbage in place of the bean sprouts, and opted for some simple pan-fried tofu in sesame oil and soy sauce. Et voila, dinner.
Also, super in love with the new title from Terry Romero, Salad Samurai.
This is the Tempeh Reubenesque salad. We’ve made tons from this book already and everything has been super awesome. This was like a deconstructed reuben sandwich; in other words, amazeballs.