One of my favorite easy meals is a giant bowl of brown rice (or other whole grain) topped with fresh veggies, tofu or tempeh, nuts, herbs, and some sort of tasty dressing. This is a formula that is hard to screw up, and can be easily adjusted to what you have sitting in your pantry/fridge at the time. Brown rice can be replaced with quinoa, bulgar, kasha, or even whole-wheat couscous. You can throw really any veggies in here - this is a great way to use leftover grilled or roasted veggies from the night before. Then, I like to add in some raw, easy veggies like crated carrot, green onion, bean sprouts, grated zuchinni, spinach, or kale. I am big on texture so I always add a little crunch in the form of nuts or seeds. Tonight I used almonds because I had them, but you can use anything from walnuts and pecans to sunflower or pumpkin seeds. Then - throw on a handful of whatever fresh herbs you have - parsley, basil, cilantro, mint - and top it all off with a dressing that works for what you have created. It can be as simple as lemon juice and olive oil, vinaigarette, soy sauce - whatever sounds good.
Tonight we made a yummy ginger sauce for our bowls. Ginger dressing is one of the best parts about a sushi restaurant. It usually comes with the meal, a small litlle bowl of plain 'ole iceburg lettuce with maybe some strips of carrot and a strand of red onion. On it's own, pretty boring - but when topped with a big pile of tangy fresh ginger dressing, that bowl of iceburg is downright exciting.
Rice bowls are a simple meal that will leave you feeling satisfied and nourished. Enjoy.
1/2 white onion
2" piece of ginger (3 tablespoons)
1 stick celery
2 cloves garlic
1/2 cup peanut or safflower oil
1/3 cup rice wine vinegar
1 lime, juiced
2 tablespoons soy sauce
1 tablespoon sugar
Pulse onion, carrots, ginger, celery, and garlic in food processor until pureed. Add remaining ingredients and blend until smooth. Adjust for seasoning.