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Peanut-Tofu Bowls

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Peanut-Tofu Bowls -- Epicurean Vegan

I’m on a bowl kick; must be the spring weather. Fresh veggie bowls just sound extra good right now. Plus, I certainly don’t mind that they’re easy to make, too. And this peanut sauce?! I could have eaten it by the spoonful.

INGREDIENTS:
Bowls
6 C cooked rice
2 12-oz pkgs. extra firm tofu, drained, pressed & cubed
1 Tbs olive oil
2 red bell peppers, chopped
2 carrots, shredded
3 C spinach, chopped
1 C green onion, sliced
2 heads of broccoli florets
Chopped peanuts
Peanut Sauce
2 cloves of garlic
1/3 C peanut butter
1/3 C tamari
1 Tbs sesame oil
1/8-1/4 C canned coconut milk or almond milk

DIRECTIONS:
Preheat oven to 400. Spread the tofu cubes on a baking sheet lined with parchment paper. Bake for 25-30 minutes, or until they begin to brown.

To make the sauce, throw everything in a food processor (but start with just an 1/8 C of the nondairy milk). Add more if you want to thin it some more. Set aside.

In a large skillet, heat the olive oil and add the bell pepper; saute over medium heat for 5 minutes–just enough to soften the peppers a little. Add the tofu and peanut sauce and saute over medium-low heat for 5 minutes, stirring often. I then steamed the broccoli for 5-8 minutes.

To assemble, start with some rice and top with spinach, broccoli, carrots, tofu mixture, green onion, and peanuts. Enjoy!

Peanut-Tofu Bowls
 
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I'm on a bowl kick; must be the spring weather. Fresh veggie bowls just sound extra good right now. Plus, I certainly don't mind that they're easy to make, too. And this peanut sauce?! I could have eaten it by the spoonful.
Author:
Serves: 4
Ingredients
  • Bowls
  • 6 C cooked rice
  • 2 12-oz pkgs. extra firm tofu, drained, pressed & cubed
  • 1 Tbs olive oil
  • 2 red bell peppers, chopped
  • 2 carrots, shredded
  • 3 C spinach, chopped
  • 1 C green onion, sliced
  • 2 heads of broccoli florets
  • Chopped peanuts
  • Peanut Sauce
  • 2 cloves of garlic
  • ⅓ C peanut butter
  • ⅓ C tamari
  • 1 Tbs sesame oil
  • ⅛-1/4 C canned coconut milk or almond milk
Directions
  1. Preheat oven to 400. Spread the tofu cubes on a baking sheet lined with parchment paper. Bake for 25-30 minutes, or until they begin to brown.
  2. To make the sauce, throw everything in a food processor (but start with just an ⅛ C of the nondairy milk). Add more if you want to thin it some more. Set aside.
  3. In a large skillet, heat the olive oil and add the bell pepper; saute over medium heat for 5 minutes--just enough to soften the peppers a little. Add the tofu and peanut sauce and saute over medium-low heat for 5 minutes, stirring often. I then steamed the broccoli for 5-8 minutes.
  4. To assemble, start with some rice and top with spinach, broccoli, carrots, tofu mixture, green onion, and peanuts. Enjoy!

 

 

Rice Bowls with Kale, Mushrooms, and Chickpeas

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Rice Bowls with Kale, Mushrooms, and Chickpeas -- Epicurean Vegan

We’ve been having a beautiful fall season here in Colorado, so when a friend and I decided to have lunch on her back patio, I knew this would be the perfect dish to bring. We’re not in hunker-down mode yet and this made for a light, healthy, and satisfying lunch. I also needed to make it gluten-free to accommodate my friend’s diet, so it worked beautifully. It takes only about 45 minutes to pull together, but I suggest soaking the cashews earlier in the day for the sauce. If you can’t get to it, no worries! The sauce will still be creamy and smooth. If you take a lunch to work everyday, this is a great option; just make a batch ahead of time, and you have several days’ worth of delicious, high-protein lunches. I used Trader Joe’s Brown Rice Medley which is made up of long grain brown rice, black barley and daikon radish seeds, however, any rice medley will do.
Trader Joe's Brown Rice Medley -- Epicurean Vegan

INGREDIENTS:
2-1/2 C vegetable broth
1 C Trader Joe’s Brown Rice Medley
1 Tbs vegan margarine
4-5 C kale, chopped or torn
2-3 C baby portobello mushrooms, sliced (I find this variety to be heartier/meatier)
1 14-oz can chickpeas (garbanzo beans), drained and rinsed
1 C cilantro, chopped
1-1/2 C green onion, chopped
1/3 C pepita seeds
Cashew-Curry Sauce
1/2 C cashews
1 clove garlic
3/4 C canned coconut milk
1 tsp fresh ginger, grated
1 Tbs peanut butter
2 Tbs lime juice
1 tsp curry powder
1/2 tsp salt

DIRECTIONS:
Start with the rice since it will some time to cook. In a medium sauce pan, bring the vegetable broth to a boil. Add the vegan margarine and rice. Stir, reduce heat, and cover. Simmer for 35-45 minutes. Meanwhile, prepare the sauce. If you soaked the cashews ahead of time, drain and rinse them under cold water. Transfer to a food processor and puree with the clove of garlic. Add the remaining ingredients and puree until smooth. You may need to scrape the sides of the bowl once or twice. Transfer to a small saucepan and place over low to medium heat. Stir often until it begins to thicken. Remove from the heat. I then like to funnel the sauce into a squeeze bottle.

Once the rice is done, fold the kale, mushrooms, and chickpeas into the rice and cover for about 5 minutes, or until the kale and mushrooms soften.
Rice Bowls with Kale, Mushrooms, and Chickpeas -- Epicurean VeganIn a small bowl, combine the cilantro, green onions, and pepitas.
Rice Bowls with Kale, Mushrooms, and Chickpeas (Topping) -- Epicurean VeganTo assemble, start with a scoop or two of the rice mixture, then some of the green onion goodness, then top with sauce. So delicious! Enjoy!
Rice Bowls with Kale, Mushrooms, and Chickpeas -- Epicurean Vegan

Rice Bowls with Kale, Mushrooms, and Chickpeas
 
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We've been having a beautiful fall season here in Colorado, so when a friend and I decided to have lunch on her back patio, I knew this would be the perfect dish to bring. We're not in hunker-down mode yet and this made for a light, healthy, and satisfying lunch. I also needed to make it gluten-free to accommodate my friend's diet, so it worked beautifully. It takes only about 45 minutes to pull together, but I suggest soaking the cashews earlier in the day for the sauce. If you can't get to it, no worries! The sauce will still be creamy and smooth. If you take a lunch to work everyday, this is a great option; just make a batch ahead of time, and you have several days' worth of delicious, high-protein lunches. I used Trader Joe's Brown Rice Medley which is made up of long grain brown rice, black barley and daikon radish seeds, however, any rice medley will do.
Author:
Serves: 6
Ingredients
  • 2-1/2 C vegetable broth
  • 1 C Trader Joe's Brown Rice Medley
  • 1 Tbs vegan margarine
  • 4-5 C kale, chopped or torn
  • 2-3 C baby portobello mushrooms, sliced (I find this variety to be heartier/meatier)
  • 1 14-oz can chickpeas (garbanzo beans), drained and rinsed
  • 1 C cilantro, chopped
  • 1-1/2 C green onion, chopped
  • ⅓ C pepita seeds
  • Cashew-Curry Sauce
  • ½ C cashews
  • 1 clove garlic
  • ¾ C canned coconut milk
  • 1 tsp fresh ginger, grated
  • 1 Tbs peanut butter
  • 2 Tbs lime juice
  • 1 tsp curry powder
  • ½ tsp salt
Directions
  1. Start with the rice since it will take some time to cook. In a medium sauce pan, bring the vegetable broth to a boil. Add the vegan margarine and rice. Stir, reduce heat, and cover. Simmer for 35-45 minutes. Meanwhile, prepare the sauce. If you soaked the cashews ahead of time, drain and rinse them under cold water. Transfer to a food processor and puree with the clove of garlic. Add the remaining ingredients and puree until smooth. You may need to scrape the sides of the bowl once or twice. Transfer to a small saucepan and place over low to medium heat. Stir often until it begins to thicken. Remove from the heat. I then like to funnel the sauce into a squeeze bottle.
  2. Once the rice is done, fold the kale, mushrooms, and chickpeas into the rice and cover for about 5 minutes, or until the kale and mushrooms soften.
  3. In a small bowl, combine the cilantro, green onions, and pepitas.
  4. To assemble, start with a scoop or two of the rice mixture, then some of the green onion goodness, then top with sauce. So delicious! Enjoy!

 

Thai Green Curry Bowls

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Thai Green Curry Bowls -- Epicurean VeganIt’s perfectly fine to let someone else take the lead on a recipe once in a while. In this case, Trader Joe’s. I had a jar of their Thai Green Curry Sauce and some (quick cook) Organic Brown Basmati Rice, and together, they made the perfect base for this meal. Add a few veggies, some healthy protein, and you have a delicious meal in no time.
Thai Green Curry Bowls -- Epicurean Vegan

INGREDIENTS:
1 C Trader Joe’s quick cook brown rice
2-1/2 C vegetable broth
1 jar of Trader Joe’s Thai Green Curry Sauce
2-3 C mushrooms, quartered
1 can garbanzo beans (chickpeas), drain and rinsed
1 bell pepper, cut into chunks (I had half a red; half a yellow)
3-4 green onions, sliced
1 Tbs olive oil

DIRECTIONS:
Start with making the rice. If using the TJ brand, it’ll only be about 15-20 minutes; cook according to package instructions using the vegetable broth. Meanwhile, in a large skillet, heat the olive oil. Add the bell pepper and cook 8-10 minutes, or until they are softened.
Thai Green Curry Bowls -- Epicurean VeganAdd the mushrooms and chickpeas and cook for another 5 minutes, or until the mushrooms cook down a little.
Thai Green Curry Bowls -- Epicurean VeganNext, add the sauce and let simmer for about 10 minutes.
Thai Green Curry Bowls -- Epicurean VeganFor individual servings, top rice with the curry mixture a some green onions. Enjoy!

Thai Green Curry Bowls
 
Print
It's perfectly fine to let someone else take the lead on a recipe once in a while. In this case, Trader Joe's. I had a jar of their Thai Green Curry Sauce and some (quick cook) Organic Brown Basmati Rice, and together, they made the perfect base for this meal. Add a few veggies, some healthy protein, and you have a delicious meal in no time.
Author:
Ingredients
  • 1 C Trader Joe's quick cook brown rice
  • 2-1/2 C vegetable broth
  • 1 jar of Trader Joe's Thai Green Curry Sauce
  • 2-3 C mushrooms, quartered
  • 1 can garbanzo beans (chickpeas), drain and rinsed
  • 1 bell pepper, cut into chunks (I had half a red; half a yellow)
  • 3-4 green onions, sliced
  • 1 Tbs olive oil
Directions
  1. Start with making the rice. If using the TJ brand, it'll only be about 15-20 minutes; cook according to package instructions using the vegetable broth. Meanwhile, in a large skillet, heat the olive oil. Add the bell pepper and cook 8-10 minutes, or until they are softened.
  2. Add the mushrooms and chickpeas and cook for another 5 minutes, or until the mushrooms cook down a little.
  3. Next, add the sauce and let simmer for about 10 minutes.
  4. For individual servings, top rice with the curry mixture a some green onions. Enjoy!

 

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