…We can eat together!
For dinner two nights ago, I constructed the Love Bowl from You Won’t Believe It’s Vegan! I say constructed because there were so many flippin’ elements to this dish! It was layer upon layer upon layer…of delicious whole food goodness that was totally and completely worth it.
Baked tofu, black beans, and garlic sauteed kale, served over a fluffy bed of yellow and red quinoa, drenched in a gingery peanut sauce, and topped with chopped scallions and toasted black sesame seeds. Does life get any better?
The recipe called for brown rice, but I was feeling quinoa that day. You can also opt to use marinated tempeh or mushroom gravy in place of the baked tofu or peanut sauce, but I’m glad I went the way I did. This love bowl was so easy, healthy, and fun to eat–I, well, loved it. Another thing I like about this kind of dish is that it’s super versatile. You could make it any time without a recipe at all. Just choose your grain, vegetable, legume, prepped tofu/tempeh (or even sweet potatoes or squash!), and your special sauce, and your good to go. makes convenient leftovers too. Here’s a post from Diet, Dessert, and Dogs that I found that speaks to this concept, along with some great recipes!
Also, I don’t know if any of you remember this post, but, post-birthday, I own a lot of those things thanks to my generous parentals! E.g. the peanut butter stirrer, which I used to make the peanut sauce for the love bowl.
It’s a great tool! Just screw it on, and you’re good to crank. And, as if it could get any better, When you’re done and you pull the metal crank out of the lid, a little suction cup where the hole is sucks off all the PB so you don’t have to clean the crank!
And here’s a cool new ingredient (for me, at least) that I used in the sauce: pickled ginger with shiso leaves. ¡Qué Exótico!
I’m gonna give you guys the recipe for this sauce because I think I changed it enough (by lessening the PB and adding soy yogurt) that I can justify it. Here’s a slightly less fattening, less overly salty version (not that you need to worry about that with a dish this healthy…):
Gingery Peanut Sauce
3/4 cup peanut butter
3/4 cup plain soy yogurt (I used Silk)
3/4 cup water
1/4 cup tamari
1 (2.1-ounce) package Eden Pickled Ginger with Shiso, with liquid, leaves removed
Combine all ingredients in food processor, and drench your bowl of love with said mixture until fully saturated. :)
Makes about 3 cups.
Finally, a bonus pic of one of a simple, but favorite, dish at Pita Jungle (our family’s collective favorite restaurant in Tempe): the Macro Platter: Mixed beans, brown rice, fresh steamed vegetables, (spicy) tofu and a whole-wheat pita.
Never gets old.