The concept of a bowl is to have some kind of grain, protein, vegetables, seeds/nuts, other savory toppings, and sauce in one bowl. The grain can be brown rice, quinoa, bulghur, millets, coucous, or any other grain. The protein can be tofu, tempeh, all kind of beans, and seitan. You can use your imagination what kind of vegetables to put in your bowl, there are plenty. The vegetables can be raw, steamed or roasted. Any kind of roasted or raw seed /nuts can be added into the bowl. Now, the secret is in the SAUCE!
2 tsp. canola oil
1Tbsp. fresh grated ginger
1/4 rice vinegar
1/4 white miso
Note: I use South River Organic Chickpea Miso
2 Tbsp. Hon Mirin
1 Tbsp. Agave Nectar
1 tsp. sesame oil
Optional: to thicken the sauce mix 2 tsp Mochiko Sweet Rice Flour with 1 tbsp water, add the to sauce, simmer for 1 minute.
- Heat oil in a small sauce pan, then, add the fresh grated ginger. Saute for a few minutes until fragant.
- Add water, rice vinegar, and white miso. Using a whisk, mix it together until miso is breaking down and sauce is simmering. Simmer for 2 minutes. If a thicker sauce is preferred, you can add the rice flour and water mixture to thicken it.
- Take it off heat, add mirin, agave nectar, and sesame oil. Note: Since my miso is not smooth, I use a hand blender (stick blender) to mix the sauce together into a smooth light brown sauce. Some miso is already smooth and this step is not necessary.
3-4 cups steamed brown rice ( I use My Perfect Brown Rice for this recipe)
2 cups steamed Butternut Squash (cubed)
Note: I bought cubed and peeled butternut squash from Trader Joe's as a shortcut.
1 can 15 oz. cooked Adzuki Beans
1 cup chopped fresh tomatoes
1 avocado, peeled, sliced/chopped, about 1 cup
Note: I happen to buy an organic Reed Avocado (pictured above)
1 small 8 oz. sliced black olives
3 green onions/scallions, chopped
Miso Ginger Sauce (recipe above)
Vegan Furikake (recipe below), optional
Note: if you don't like seaweed, you can add toasted sesame seeds only, brown or black.
|I often have a snack of seaweed laver, topped with steamed brown rice, steamed veggie (in this case it was some butternut squash) and sprinkled with my vegan furikake. Roll it up like a sushi!|