Wednesday, June 29, 2011

Ginger Miso Quinoa Bowl

I recently ate at The Plant cafe and had their delicious Quinoa Bowl.  I tried to recreate it and it turned out better than I expected.  I made a double recipe of the sauce and kept it in the fridge for future use.  I highly recommend trying Hodo Soy's firm tofu.  It's local, organic, gluten-free, non-gmo...and really the best tasting tofu I've ever tried. Anyway, this is a really great vegan, healthy meal so enjoy!

2 cups uncooked organic quinoa
1 Tablespoon toasted sesame oil (or 1 Tablespoon EVOO and 1 Tablespoon toasted sesame seeds)
2 Tablespoons finely chopped fresh organic ginger
2 cloves organic garlic, minced
1½ cups organic vegetable stock
½ cup organic white miso (look in the refrigerated section)
2 Tablespoons fresh squeezed lemon juice
1 Tablespoon tamari or soy sauce
2 Tablespoons agave nectar (or sugar)
1 cup each of: organic broccoli, asparagus, or other veggies
1 cup organic mushrooms (brown, shiitake, etc.)
1 cup organic firm tofu, cubed
A few fresh organic cilantro leaves for garnish

Cook quinoa according to package instructions (my favorite way is in the rice cooker).  Combine oil, garlic and ginger in a saucepan over medium heat and saute for 2 minutes.  Add stock through nectar and bring to a boil, then simmer for 2 minutes.  Remove from heat.  Pour about 1/4-1/2 of the sauce into a pan and add tofu and mushrooms.  Saute for about 5 minutes, until mushrooms are tender.  Meanwhile, steam veggies.  Place quinoa into bowls (or large serving platter) and top with veggies and tofu mixture, then pour remaining sauce over everything.  Serve immediately.

Wednesday, June 8, 2011

Farro and Arugula Salad with Fennel, Avocado, Carrots & Fresh Dill

This is a must-try: probably one of my favorite salads ever.  We had something similar from Gialina and I tried to recreate it.  The farro makes it heartier than a green salad, perfect for a light meal.  I had this with vegan pepperoni pizza tonight, stoked for leftovers at lunch tomorrow.  Make the farro ahead of time so it has a chance to cool completely.

Watch Eating.  Be healthy.

1 cup uncooked farro
1 large handful arugula
1/8 cup chopped fresh dill
1/4 cup thinly sliced carrots
1 avocado, chopped
1 cup shaved fennel

Dressing
Juice of 1/2 lemon
1/8 cup EVOO
1/8 cup Rice Vinegar (or other light white vinegar)
1/2 teaspoon honey
1/4 teaspoon salt, or to taste
1/4 teaspoon pepper, or to taste

Cook farro according to package instructions (I like to use my rice cooker to make it simple), then transfer cooked farro to the refrigerator to cool.  Place dressing ingredients in a jar and shake.  Prep veggies and toss together with the cooled farro and dressing.  Serve immediately.

Serves 4 as a side dish, 2 as a meal.
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