Tofu-Avocado Bowl with Cilantro-Ginger Cashew Sauce

TofuAvoBowlIt’s been a busy spring, but I hope to get back to posting more regularly very, very soon. I’m excited to bring you this new recipe that is a “smorgasbord of flavors,” as The Husband called it. (That’s a good thing, I found out). This weekend, we went to WaterCourse Foods in Denver where I thoroughly enjoyed their Street Tacos that had a cilantro cream sauce. I have no idea how they made theirs, but it inspired me to make my own. Then came the veggies, rice and tofu and an incredible meal was born! (Sorry, a little dramatic). But I think you’ll really love this easy to make meal (no judgment here if you lick the bowl).

INGREDIENTS:
Cilantro-Ginger Cashew Sauce:
1 C raw, unsalted cashews, soaked for at least an hour in hot water
1 Tbs white or yellow miso
1/3 C packed cilantro leaves
2 Tbs lime juice
1 large clove of garlic, minced
1 Tbs fresh ginger
1 tsp salt
1/4 C water
1/4 C unsweetened, unflavored almond milk

The rest:
1-3/4 C vegetable broth
1 C wild rice (I used Lundberg Jubilee variety)
14-oz extra firm tofu, drained and pressed, cut into 6-7 slabs
1-1/2 C snowpeas, ends trimmed and cut in half
3/4 C green onion, sliced
2 carrots, grated
Shallot salt (or regular salt)
1-2 avocados, sliced
Cooking spray

20140507_164716

DIRECTIONS:
Start with preparing the rice. Combine the broth and rice in a medium saucepan and bring to a boil. Reduce heat to low and cover for 40 minutes. Meanwhile, to make the amazing sauce, drain the cashews and transfer them to the food processor. Add the other ingredients and puree. Scrape the bowl a few times and process until completely smooth.

20140507_172656Spray a large skillet with cooking spray and place over medium-high heat. Place the tofu slabs in the skillet, season with shallot salt. Turn the tofu once one side is browned. Season once again with shallot salt.
20140507_171113Once the tofu is done, transfer to a cutting board and cut each slab into 3 long pieces, then again in half.
20140507_173012Add the snowpeas and green onion to the same skillet. Over medium heat, saute the veggies for just a few minutes; enough to soften them a little. If need be, spray the skillet again with cooking spray. Stir in the carrot and cook another few minutes. Season with a little shallot salt, if you’d like.
20140507_173644To assemble, start with rice, top with the vegetable mixture, then add the tofu and avocado. Drizzle, drop or dump some sauce on top. Then . . . mix it all together and enjoy!
20140507_180038

 

Gluten-Free Burrito Bowls with Avocado-Lime Rice

Gluten-Free Burrito Bowls with Avocado-Lime Rice -- Epicurean VeganThis is my new favorite versatile meal. I saw this recipe for the avocado rice, where they also suggested making burrito bowls using it. Obviously, I wasn’t keen on their meat and dairy version, so I made my own, healthier ones. I also made some changes to the rice recipe by using this awesome rice from Lundberg. The guys tend to be white rice kind of men, but there were no complaints! It’s a blend of sweet brown rice, short grain brown rice, long grain brown rice, whole grain Wehani (brand) rice, whole grain black Japonica (brand) rice.

Lundberg Rice And I have to mention the quite ingenious Velcro re-closeable bag!

DSC07545This is such a fresh, simple, and healthy meal where everyone in the family can create their own with their favorite fresh ingredients. Now, my new favorite ingredient . . . is this tri-bean blend. Organic and on sale for $1 a can! Love these. Packed with protein and fiber.

Tri-Bean BlendSo, on to the recipe!

INGREDIENTS: (Makes 6 bowls)
Rice:
3-1/2 C water
2 C Lundberg Jubilee rice
2 avocados, mashed
1/2 C cilantro, chopped
zest and juice from one lime

The beans:
3 cans tri-bean blend (black bean, pinto, and kidney)
2 tsp cumin
2 tsp Ancho Chili pepper
1 tsp garlic powder
1/2 tsp salt
1/3 C water

The rest (toppings):
Green onion, sliced
Tomato, diced
Daiya cheese
Sour cream
Lettuce, chopped
Salsa
Corn tortilla crunchies/chips

DIRECTIONS:
The rice will take 35-40 minutes, so you’ll want to get that started first. Bring the 3-1/2 cups of water to a boil, add the rice, stir, cover, and reduce heat to low. Check after 30 minutes.

DSC07551Meanwhile, in a small to medium saucepan, add the beans, seasonings, and water. Heat on low to medium heat, stirring occasionally, until heated through.

DSC07549When the rice is done, stir in the mashed avocados, cilantro, lime zest, and lime juice.

DSC07552Fill a bowl with about 1 to 1-1/2 cups of the avocado rice . . .

Avocado-Lime Rice -- Epicurean Vegan . . . layer on some beans and toppings and enjoy!

Gluten-Free Burrito Bowls with Avocado-Lime Bowls