A meal in a bowl is comfort food at its finest. Chances of leftovers are rare, but this delicious meal is equally excellent for lunch the following day.
1 cup (250 mL) vegetable stock
2 Tbsp (30 mL) light miso paste
2 Tbsp (30 mL) coconut oil
2 tsp (10 mL) sesame oil
2 tsp (10 mL) maple syrup
1 tsp (5 mL) chili paste
1 large garlic clove, smashed and finely minced
1 tsp (5 mL) peeled and grated ginger root
Freshly squeezed juice from 1 lemon
2 Tbsp (30 mL) spelt flour
1/4 cup (60 mL) water
1 large yellow bell pepper, seeded and quartered
1 large zucchini, diagonally sliced into 1/4 in (0.5 cm) rounds
1/4 lb (125 g) asparagus spears
2 large tomatoes, thickly sliced
1/2 bunch green onions, trimmed
3 cups (750 mL) cooked brown jasmine rice
1 bunch cilantro, chopped
1 Tbsp (15 mL) sesame seeds
Combine stock, miso, coconut and sesame oils, maple syrup, chili paste, garlic, ginger, and lemon juice in medium-sized saucepan. Whisk together to blend. Heat until just about boiling.
In separate bowl, combine flour and water and whisk to blend. Gradually whisk into warmed stock and continue to cook, stirring constantly, until gravy is thickened. Cover and set aside while preparing remaining ingredients.
Lightly brush pepper, zucchini, asparagus, tomatoes, and green onions with oil and grill on preheated barbecue grill until slightly golden but still crisp.
To serve, place 3/4 cup (180 mL) cooked rice in the centre of 4 deep serving bowls. Pour a ladle of warm gravy over top of each. Top each with grilled vegetables, cilantro, and sesame seeds.
Serves 6.
Each serving contains: 265 calories; 7 g protein; 10 g total fat (1 g sat. fat, 0 g trans fat); 39 g carbohydrates (5 g sugars, 5 g fibre); 377 mg sodium
source: "Fabulous Fermented Foods", alive #360, September 2012
This vegan take on classic shepherd’s pie is jam-packed with bold and rich flavours that will ensure no one will miss the meat. While a great source of fibre, lentils also contain the highest amount of folate out of all plant-based foods. Oven ready If you don’t have an ovenproof skillet, you’ll need to transfer cooked lentil filling to a baking dish before topping with mashed sweet potatoes and baking.
Cauliflower has been having a moment lately, and this salad proves exactly why. Tender caramelized cauliflower is crowned in a glorious sweet and savoury crumble that will ensure it a place on your table all month long. Of all tree nuts, pecans have the highest concentration of flavonoids, which offer beneficial anti-inflammatory effects, and they also protect your cells from oxidative damage. Crumble perfection This crumble topping is too good not to use it on other preparations. Sprinkle over a carrot ribbon salad to add some extra pizzazz, use as a glorious garnish on a soup or stew, or consider generously spooning over your next vegetable “steak” to add some delicious textural variation.
This gloriously comforting dish gets its creamy lusciousness from a can of white beans. Feel free to use whatever vegetables you have on hand instead of broccoli. Pass the pasta Instead of regular pasta, consider serving this sauce over zucchini noodles, carrot noodles, or cooked spaghetti squash.
This nut-free take on classic queso dip is everything you want and more. Paired with chips, crackers, or crudités, this creamy, zesty, smoky, and oh-so-satisfying dip is easy enough to whip up for a cozy snack or as an appetizer for company. Go nuts! If you’re okay to eat nuts, try substituting sunflower seeds with 1 cup (250 mL) raw cashews.