BOWLS

Some suggested combinations

Recipe included below for items with *
-------------------------
--Brown rice 
--Black or pinto beans (heat and season with taco seasoning or chili powder)
--Tomatoes
--Lettuce and/or spinach
--Jalapeno slices
--Chopped fresh cilantro
--Guacamole*
Serve warmed corn tortillas or tortilla chips, if desired, on the side.

----------------------

--Soba noodles
--Marinated tofu*
--Spinach (raw or slightly wilted)
--Roasted cauliflower or broccoli (separate florets, toss with a little olive oil, season with your choice of the following: salt, pepper, garlic powder, paprika, and/or cayenne.  Bake in a 400 degree oven for about 20 minutes, turning once during roasting.)
--Tahini-Miso dressing*
----------------------
--Quinoa
--Kale (baby, or slightly wilted red kale, chopped)
--Roasted sweet potato cubes (roast as described above for cauliflower or broccoli)
--Garbanzo beans
--Tzatziki*
----------------------
--Whole wheat pasta
--Steamed broccoli or other vegetables of choice
--Avocado cashew cream*
----------------------
--Farro
--Lentils
--Steamed asparagus spears
--Marinated cabbage*
---------------
--Brown rice, quinoa, or rice noodles
--Kale, wilted (steam for about 5 minutes)
--Marinated tofu*
--Thai peanut dressing*
---------------
--Salad greens
--Brown rice
--Sliced raw vegetables such as cucumbers, carrots, tomatoes 
--Hummus
---------------
--Farro, barley, or wheat berries
--Chickpeas
--Sliced raw vegetables such as red onion, radishes, red or yellow peppers, cucumbers, carrots (use a peeler to cut off strips of carrot)
--Spinach
--Tzatziki
---------------
--Brown rice
--Shelled edamame
--Pickled vegetables (recipe elsewhere in this blog)
--Tahini-miso dressing

*Recipes 

Marinated Cabbage

Thinly slice half a head of green cabbage.  Put in a colander in the sink.  Pour several cups of boiling water over it.  Let it cool and then press out and remaining water.  Put cabbage in a bowl.

Add and toss together with the cabbage:

• juice of 1 lime
• 1/2 cup rice wine vinegar
• 1/4 cup water
• 1 clove garlic, minced
• 1 Tablespoon liquid aminos (or light soy sauce)
• 1 Tablespoon sugar
• 1/4 teaspoon ground pepper

Cover and refrigerate for at least an hour, but longer is better.

Marinated Tofu

Drain a 14-ounce block of extra-firm tofu and pat dry with a paper towel.

Slice into eight slabs, slice each of these diagonally to make triangles.

Place the tofu triangles in a single layer in a large baking dish (9x12).

Mix together:

• 1/2 cup vegetable broth
• 1/4 cup liquid aminos (of light soy sauce)
• 1 Tablespoon roasted sesame oil
• 2 cloves minced garlic
• 1 Tablespoon prepared yellow mustard

Pour the marinade over the tofu slices to cover.  Cover dish and leave for at least an hour, turning slices once.

Preheat the oven to 425 and line a rimmed baking sheet with parchment paper.  Remove the tofu slices from the marinade and lay them on the baking sheet and pour a spoonful of marinade on top of each.  Cover the baking sheet with foil.  Bake the tofu for 15 minutes.  Remove foil, turn each tofu slice over, top with marinade, and continue baking for another 15 minutes (uncovered) or until the slices are nicely browned.

Tzatziki

Mix together and refrigerate.  It is best to mix at least a half hour prior to serving.

• ·        1/2 cucumber, grated
• ·        1 cup plain yogurt (dairy or vegan)
• ·        1 Tablespoon lemon juice
• ·        1/4 teaspoon garlic powder or dried minced garlic
• ·        1/4 teaspoon salt
• ·        1 Tablespoon fresh chopped dill or 1 teaspoon dried dill

Avocado Cashew Cream (from How Not to Die Cookbook)

Note:  Cashew cream is best when the cashews have been soaked in enough water to cover them for several hours prior to making this recipe.  They make a thick, creamy sauce, a great vegan substitute for dairy cream.

In a blender or vitamix, blend ingredients until smooth and creamy.  Blend the cashews before adding the other ingredients.

• ·        1 cup soaked, drained raw cashews
• ·        1 cup vegetable broth or water (more may be needed, as desired)
• ·        1/2 medium avocado, peeled and seeded
• ·        2 Tablespoons nutritional yeast
• ·        1 Tablespoon white miso paste
• ·        1 Tablespoon lemon juice

Miso-Tahini Dressing (from Isa Does It)

In a blender or small food processor place the following and process until smooth.

• ·        1/2 cup water (if dressing is too thick add more, 1 Tablespoon at a time to desired consistency)
• ·        1/4 cup white miso paste
• ·        1/4 cup tahini
• ·        1 clove garlic

Thai Peanut Dressing (modified from Happy Herbivore Light & Lean)

In a small microwave-safe bowl, place 1 Tablespoon smooth peanut butter and 1 Tablespoon water.  Microwave a few seconds to melt the peanut butter and whisk into a paste.

Add and whisk together:

• ·        1 teaspoon red chili sauce
• ·        Juice of 1/2 lime
• ·        2 teaspoons liquid aminos ( or light soy sauce)
• ·        1 1/2 teaspoons seasoned rice vinegar
• ·        1/4 teaspoon garlic powder
• ·        1/4 teaspoon ground ginger
• ·        1 Tablespoon non-dairy milk

Guacamole

In a small food processor, put the following and process until smooth.

• ·        1 large avocado or 2 small ones, peeled and seeded
• ·        1/2 Tablespoon olive oil
• ·        Juice from one lime (or lemon)
• ·        2 cloves garlic, minced
• ·        1 small jalapeno pepper, seeds removed (use less if less heat is desired)
• ·        1/4 teaspoon salt

When I have them, I add 1/4 cup of pomegranate seeds after I’ve processed the guacamole.  If not using them in the dish to be served, you may also add chopped tomatoes and/or sliced green onions.