Glory Bowl

Ingredients:

1 Cup Brown Rice
1/2 Cup Beets
1/2 Cup Carrots
1/2 Cup Sunflower Seeds
1/2 Cup Spinach
1/4 Cup Alfalfa
1 Avocado
1/2 Cup Tofu or Chicken
1/4 Cup Cilantro

Dressing:
1/4 Cup Miso
1 Lime
1/8 Cup Apple Cider Vinegar
1/2 Cup Water
1 Clove Garlic
1 Cup Vegetable Oil
1/3 Cup Tahini
1 Tablespoon Soy Sauce

Directions

1. In small pot, start cooking the brown rice with 2 Cups water and 1 Cup of brown rice.

2.  While Rice is cooking, Grate the raw beets and carrots
3. Finely shred the spinach and dice the avocado.

4. In a blender, blend together the miso, lime juice, vinegar, 1/2 cup of water, garlic, soy sauce and tahini.  Slowly drizzle in the Vegetable oil as it can get too thick.

5. Once your rice is done cooking, layer the ingredients as follows:  Rice, a little of your dressing, Beets, Carrots, Spinach, Avocado, Alfalfa, Chopped Cilantro, Sunflower Seeds, and the rest of your dressing. 

Sesame-Maple Roasted Tofu

Adapted from Eating Well

 

Ingredients:

14oz Extra-Firm Tofu
1 Medium Red Onion, sliced
2 tsp sunflower oil or other neutral cooking oil
2 tsp sesame oil
1/4 tsp salt
1/4 tsp ground pepper
2 Tbsp tahini
2 Tbsp soy sauce
4 tsp maple syrup
2 tsp apple cider vinegar
1 Tbsp sesame seeds
1 Large or 2 Small Zucchini

Directions:

Preheat Oven to 450 F.

Rinse and pat dry the tofu, then cut into cubes.

Toss tofu, onion, canola oil, sesame oil, salt, and pepper in a large bowl. Spread on a large baking sheet and roast until the tofu is lightly golden on top and the onions are browing in spots.

About 15 to 20 minutes.

In a small dish, whisk together the tahini, soy sauce, maple syrup, and vinegar until combined. Quarter and dice your zucchini. Remove the tofu from the oven, add the zucchini pieces and drizzle with the sauce. Stir to combine. Sprinkle with sesame seeds.

Return to the oven and continue roasting until zucchini turns golden and tender.

About 10 to 12 minutes more.

** The original recipe calls for Snap Peas or Green Beans, but since the Zucchini plants are exploding, we decided to go with those instead. I love baked Zucchini! **

Tofu Musubi

Adapted from my
Spam Musubi recipe


Picture from Bread without Butter blog
 
INGREDIENTS

Half package of firm tofu
1/4 cup tamari / soy sauce (low sodium is best, if you have)
1/4 cup loosely packed brown sugar
1 1/2 cup cooked sushi rice
2 sheets of roasted seaweed, cut in half


DIRECTIONS

In a small saucepan, begin dissolving sugar into tamari/soy sauce. Remove from heat once sugar is completely integrated.

Slice tofu into 1/4 inch thick pieces and press excess water out using paper towels. Heat up a frying pan on the stove top with one tbsp of vegetable oil. Lightly salt pressed tofu and pan fry over medium heat for 5 minutes each side, or until just starting to brown.

Add generous amount of the sauce to the tofu and cook off for another 2-3 minutes, until the sauce begins to reduce. Remove tofu slices from heat and let marinate in the sauce.

Using a bamboo sushi mat, or any non-stick flexible surface, lay down the halved seaweed sheet. Place a 1/4 inch thick layer of sushi rice, covering about 1/3 of the seaweed sheet. Place a tofu slice on top of the rice.

Wrap the seaweed around the rice and tofu, using water or extra sauce to seal the seaweed. Use the mat to gently press musubi into a rectangle.