We’re going to try taking the brown rice bowl of deliciousness on a picnic supper this evening. I’ve already made the dressing, and will bake the rice later this afternoon. Since I’ll have the kids at swim lessons after school, Kevin’s going to pop home and prep the other toppings. This was our final meal at the cottage a few weeks ago, introduced to us by our awesome host Janis. It hits the spot. And it’s crammed with nutrition. And because you can top your bowl however you choose, it works well for a family of differing tastebuds.
Brown rice “Buddha” bowl
Prepare dressing by whirling the following ingredients together in a blender: 1/2 cup nutritional yeast flakes; 1/3 cup water; 1/3 cup tamari; 1/3 cup apple cider vinegar (or a bit more, to taste); 2-4 cloves garlic; 1 and 1/2 cups vegetable oil (or up to 1/2 cup less); 2 tbsp tahini. (Makes enough dressing for leftovers).
Prepare brown rice for your family or guests, in whatever amount works for you. (I cook approximately two cups of dry rice, which turns into a whole lot more).
Now here’s where it gets fun. Feel free to add, subtract, and improvise with your choice of toppings. I’ll list what that we’ve tried.
Cube and saute one block of tofu, which you can marinate in advance in 2 tbsp vegetable oil plus 1-2 tbsp tamari.
Toast 1/2 cup sliced almonds (or other nuts) in a dry pan.
Grate a couple of carrots.
Grate a beet (raw), if you have it.
Snap some raw asparagus into two-inch pieces.
Wash and tear a couple of cups of spinach leaves.
Saute some shrimp, if you want to undo the glorious veganism of this recipe (and if you have shrimp-lovers/tofu-haters coming to your table).
To eat: fill bowl with cooked rice, add toppings of choice, drizzle on a good dose of dressing, and devour.