This is a versatile and fun recipe for getting the kids involved and has been a SOBO menu mainstay. The brown rice adds a nice nuttiness and is healthier, too!
3 cups (750 mL) brown rice
3 1/4 cups (810 mL) water
2 tsp (10 mL) salt
4 tsp (20 mL) mirin
3 Tbsp (45 mL) rice wine vinegar
4 tsp (20 mL) sesame oil
4 tsp (20 mL) wasabi powder, made into paste by adding a bit of water
3 Tbsp (45 mL) Japanese mayo
1 avocado, thinly sliced
15 oz (425 g) smoked Chinook salmon, sliced paper-thin
12 pressed tofu pockets (available at Asian specialty stores)
4 tsp (20 mL) black sesame seeds, lightly toasted
2 cups (500 mL) sunflower sprouts
1/4 tsp (1 mL) light soy sauce
Wash rice until it runs clear. Combine rice, salt, and enough water to fill to the 3-cup mark on rice cooker. Start rice cooker according to manufacturer’s directions. For stovetop method combine rice, water, and salt in a saucepan and bring to boil; simmer for 20 minutes. Remove from heat and let rest for 10 minutes.
Add mirin and rice wine vinegar to rice in a wooden bowl. Fan and slice through rice with a wooden flat paddle to separate individual rice kernels while cooling quickly. This process should take about 4 minutes (over-paddling will make the rice gummy). Cover rice with damp towel and let rest for 10 minutes.
Put sesame oil in a bowl; use it to keep rice from sticking to your fingers. With well-oiled hands begin forming and shaping rice into balls or discs the size of a toonie but about 3/4 in (1.9 cm) thick. Lay discs on a clean work surface and start an assembly line:
source: "SOBO's Sophisticated Bohemians", alive #304, February 2008
Made from chickpea flour, chickpea pasta has a similar taste and al dente texture to regular pasta, but with a lot more dietary fibre and protein. That makes it a healthy base for this colourful vegetable-forward pasta salad with tasting notes of the sunny Mediterranean. Hummus serves as a surprising backbone to a creamy dressing. Stir it up When preparing chickpea pasta, stir it a couple of times during the first minute of cooking and then start taste-testing the noodles a couple of minutes before you hit the recommended boiling time on the package. They can turn mushy quickly. And expect a lot of foam, so skim it off with a spoon, as needed, during cooking.
The idea is pretty simple: start with adding a dressing to a jar and then layer on various ingredients such as crisp veggies, buttery fish, and greens. Bingo … salad in a jar that’s ready to go when you are, with not a limp green in sight. Perfect for weekday lunches and healthy quick dinners. Wild salmon or Arctic char are good stand-ins for rainbow trout. Lentil love When preparing lentils for a particular dish, consider adding extra to the pot of simmering water. Cooked lentils freeze well and can be used as an easy plant-based protein addition to future salads.
Inspired by its creamy Italian cousin, this vegetarian take on panna cotta swaps out the cream and gelatin for coconut milk and agar agar. Odourless and tasteless, agar-agar is a plant-based thickener derived from seaweed. It’s also a wonderful source of iron, fibre, and magnesium. If you plan on transporting these desserts, pour panna cotta into small jam jars. Once set, screw lids on top and place garnish in separate container. Once you reach your destination, simply garnish and serve.
This happy jumble of vegetables is not only beautiful to look at but also scrumptious. Try to use a rainbow of different colours for the most striking salad presentation. Feel free to replace the dried apricots in the dressing with another dried fruit you may have on hand. Dried cranberries, dried cherries, or golden raisins are all delicious alternatives.