Vegan Rice Bowl with Baked Tempeh

RiceBowl

I love rice bowls. All the goodies mingle with each other bind with citrous tamari sauce. A healthy satisfying meal. A dear friend of mine always complains about a dish like this saying “But you have to make so many different things to create one dish! I can never do that.” Am…it’s kinda true, but everything is so easy to make and if you already have left over roasted brussels sprouts like I do here in the picture, this is a 30-minute-cooking.

Ingredients (enough for 4 servings):
4 cup cooked brown rice (1 cup/serving)
8 oz tempeh
2 small broccoli heads
pickles (1 daikon radish, 1/2 small carrot, 1 lb kirby cucumbers)
tamari or soy sauce
2 Tbsp maple syrup
1/2 tsp hot sesame oil
2 tsp salt
3 Tbsp sugar
5 Tbsp rice vinegar
1 Tbsp lemon juice (yuzu or lime juice works as well)

Quick Pickles
Daikon + Carrot:
Peel and matchstick daikon radish and carrot in a similar size. Put them in a container with a lid. Mix 5 Tbsp rice vinegar, 2 Tbsp sugar, and 1 tsp salt in a small pan. Heat it until everything is dissolved. Pour it over the vegetables. Put the lid on. Shake it. Let it sit at least 30 minutes before serve. Keep refrigerate the leftovers.

Kirby Cucumbers: Slice 1 lb kirby cucumbers in 1/4″ thickness. Put them in a container with a lid. Sprinkle 1 Tbs sugar and 1 tsp salt. Put the lid on. Shake it. Let it sit at least 20 minutes before serve. Keep refrigerate the leftovers.

Baked Tempeh
Slice tempeh 1/2″ thickness. In a small bowl, mix 3 Tbs tamari, 1 Tbs maple syruyp, 1/2 tsp hot sesame oil. Marinate tempeh slices in a shallow bowl for at least 10 minutes. Drain and toast them dark in an oven toaster on a foil or a baking sheet.

Steamed Broccoli
Divide broccoli into small florets. Peel tough skins and slice the stem. Steam them until they become bright green about 3 minutes.

Citrus Sauce: Mix 2 Tbsp tamari, 1 Tbsp lemon juice, 1 Tbsp maple syrup, and 2 Tbsp water in a small bowl.

Assemble Rice Bowl: Assemble the rice bowl in a big bowl in any way you want. Sprinkle the citrus sauce at last. You don’t need it much because all toppings are already seasoned.

 

Millet with Roasted Broccoli

Millet-Broccoli

My first trial to cook and eat millet as millet. I always used millet as an ingredient for my gluten free flour mix, but never as millet by itself. Millet makes gluten flour more grainy and crumbly, so that I was little suspicious to eat millet as millet. This recipe adapted from Thug Kitchen Cook Book that I received as a birthday gift, is a mind changer. Every sentence in this book has fxxk in it, which is tiresome to read, but many recipes are good. Who would have thought a peasant grain, millet, can be this tasty.

Ingredients: 
1 cup millet
2 cups water
1 head broccoli
1 tsp olive oil
a pinch of salt
1 cup or more Roasted Carrot Garlic Dressing (recipe is on my blog)

  1. Roast broccoli. Cut up florets small, about 3/4″. Peel the tough skins of the stem. Cut up the peeled stem 1/2″ cubes. Toss with 1 tsp olive oil and a pinch of salt. Spread out on a baking sheet. Roast at 375 ºF for 15-20 minutes until they become slightly charred.
  2. Cook millet. Put millet in a medium sauce pan, and put it on medium heat. Stir it around for 2 minutes until it becomes fragrant. Add 2 cups water. Heat it up until it boils. Reduce the heat to simmer. Cover with a lid. Let it simmer for 15minutes. Turn off the heat and leave it for 10 minutes.
  3. Assemble. Put roasted broccoli and cooked millet in a big bowl, pour roasted carrot garlic dressing and mix. Add more dressing, if you desire. Yum!

Flower Bowl

Flower Bowl

Flower Bowl

I needed to make something fast, good and comforting. Then I came up with this idea from someone else’s recipe which was to roast everything and drizzle dressing. I decided to go against roasting. I used only 1 pot. Easy to clean.

Serves 4

Ingredients:
1 cauliflower
1 bunch broccoli
1 cup cooked chickpeas
2 cups your choice of uncooked pasta
1/4 bunch parsley (optional)

For Sauce:
1/4 cup cashews
1 Tbsp tahini
2 Tbsp nutritious yeast
2 Tbsp lemon juice
1 Tbsp white miso
salt and black pepper to season
1 cup cooking water from cooking pasta/broccoli/cauliflower

  1. Soak cashew in hot water. Cover. Let it sit.
  2. Divide cauliflower and broccoli into small florets. Remove large stems and leaves.
  3. Boil enough water in a large pot. Sprinkle 1 Tbs salt.
  4. Put pasta in the pot. Set a timer. When 4 minutes left to be done, drop cauliflower and broccoli florets in.
  5. Keep 1 cup cooking water. Drain.
  6. Drain cashews. Put all sauce ingredients in a small bowl and pulse with a hand mixer until smooth. Or you can use a blender. Season with salt and black pepper.
  7. Pour sauce over the cooked pasta/cauliflower/broccoli. Gently mix.
  8. Mince parsley and sprinkle on top. (optional)

Cashew Pasta Salad

Cashew Pasta Salad

Cashew Pasta Salad

I’ve been eating a lot of pasta this summer. Pasta salad is easy to make, tasty and a quick 1-dish meal. For this pasta salad, I used cashew sauce as a base and added steamed broccoli, fresh heirloom tomatoes, and chickpeas. Since it’s still summer, I used fresh herbs instead of dried herbs.

Serves 2

Ingredients: 7-8 oz pasta of your choice, 1 head broccoli, 2-3 tomatoes, 1 cup cooked chickpeas, 2 cloves garlic, 3 Tbsp raw cashew, 1tsp sesame seeds or tahini, 2 tsp nutritious yeast, a handful of fresh basil leaves (chopped), 1 Tbsp sweet white miso, 2 Tbsp water, salt and pepper to taste

  1. Make cashew sauce: Put cashew, sesame seeds, nutritious yeast, miso, salt , pepper and water in a food processor or a 1-quart container if you are using a hand mixer. Pulse a few seconds or so until smooth.
  2. Separate broccoli florets. Chop the stem. Roughly chop tomatoes.
  3. Boil plenty of water in a large pot. Add a few pinches of salt. Cook pasta al dente. 5 minutes before pasta is done, add broccoli. Drain.
  4. Put everything and sauce in a big bowl. Mix it. Eat it.

 

Pasta Primavera with Cashew Sauce

Pasta Primavera

Pasta Primavera

Finally spring has arrived. I felt like making something easy to make and easy to eat for my post-surgery mouth. I thought of pasta. Pasta is always soft enough, and fusilli and penne are bite sizes. This simple pasta sauce is easy to make and tasty.

Serves 2

Ingredients: 7-8 oz pasta of your choice, 1 head broccoli, 10 cremini mushrooms, 2 tomatoes, 2 cloves garlic, 1/4 cup raw cashew, 1 tsp sesame seeds or tahini, 1 tsp nutritious yeast, 1 tsp dried oregano, 1 tsp dried basil, 1 Tbsp miso, 1 tsp Better Than Bouillon (or any other dried vegetable broth), 1/2 cup water, salt and pepper

*You can substitute above vegetables with many other vegetables available in your hand. Asparagus, carrots, zucchini, spinach, eggplant are other good choices.

  1. Chop broccoli, tomatoes, and mushrooms. Mince garlic cloves.
  2. Start cooking pasta.
  3. Sauté chopped vegetables in a large frying pan with splash of olive oil for a few minutes until broccoli become tender but not too soft. Sprinkle oregano and basil in. Turn off the heat.
  4. Grind sesame seeds and cashews in a coffee grinder or a blender.
  5. In a small bowl, mix water, ground sesame seeds and cashews, nutritious yeast, and bouillon. Pour this broth in the vegetable frying pan.
  6. When pasta is done. Drain, and add to the vegetable frying pan. Heat it through.
  7. Serve!

March 3rd Menu

Choco-Berry Shake

Choco-Berry Shake

Breakfast: Coffee, Choco-Berry Milk Shake

Snack: Baked Sweet Potato

Lunch: Blueberry Buckwheat Pancakes

Dinner: 1/2 Quinoa Pizza, Smoked Chicken Ham, 1/4 Sun Dried Tomato, and Pesto Sandwich, and Sauteed Broccoli

And this makes the 356th day since I became a vegan and started this blog. Hence I stop posting everything that I eat every day. I will post hi-light of the week. I think being vegan has stuck to me. 🙂

Sweet Potato

Sweet Potato

Blueberry Buckwheat Pancake

Blueberry Buckwheat Pancake

Three Things

Three Things

February 24th Menu

Green Goddess

Green Goddess

Breakfast: Coffee, Green Goddess Shake

Snack at Claude’s: Chocolate Croissant (Not vegan! O-oh, falling out of a wagon.)

Dinner: Tofu and Broccoli in Black Bean Sauce, 6 Grain Rice, Vanilla Cake with Chestnut Cream

Chocolate Croissant

Chocolate Croissant

Tofu and Broccoli in Black Bean Sauce

Tofu and Broccoli in Black Bean Sauce

Vanilla Cake with Chestnut Cream

Vanilla Cake with Chestnut Cream