Miso vegetables with rice and sesame peanut crunch.

Plenty more ottolenghi vegan rice bowl macrobiotic

This recipe comes from my favorite new cookbook, Plenty More by Yoham Ottolenghi.  The man is a genius with veggies.  I love his philosophy because it’s all about celebrating vegetables for what they are instead of trying to manipulate them into trying to taste like an animal product.  No mock-meats and junk filled fake cheeses for me, please.  This is pure vegetable goodness.Vegan rice macrobiotic miso soy bowl vegetables winter

This recipe is very well balanced flavor wise, and superrrr delicious.  All the veggies are shortly blanched, allowing them to retain almost all of the amazing vitamins, minerals and antioxidants for your body’s benefit.  Switch up the veggies according to what is available and on hand for you!

Miso vegetables with rice and peanut sesame crunch. (Serves 4)

1 large piece kombu seaweed

1.5T tamari

2 scant T red miso

1.5T mirin

1.5t sugar, any kind you use (ok to omit)

1 small head broccoli, cut into bite size pieces, stems peeled and matchsticked

1 large carrot, cut into matchsticks

8 ounces mushrooms, I used shiitakes, stems removed and cut into bite size pieces

1c snow peas, matchsticked

1/2 a medium cucumber, matchsticked

1c cilantro, chopped

4T roasted peanuts, chopped

2T sesame seeds, toasted

1T rice vinegar

1t maple syrup

1t sesame oil

1t chile flakes

Cooked rice of choice for serving (I used sprouted brown) about 2c

Bring 1.5c water to boil in a saucepan, add kombu, cover and let simmer 10 minutes.  Remove kombu and reserve.  Add soy sauce,mirin, sugar, and miso to pot and combine thoroughly.   Bring to a boil; add broccoli and cook for 4 minutes; remove with strainer and place in a large bowl.  Add mushrooms and cook for 3 minutes; remove to bowl.  Add carrots and cook for 2 minutes, remove to bowl.  Add snow peas and cook 1 minute; remove to bowl.  Add cucumber and cook 15 seconds; remove to bowl.  Allow remaining liquid in pot to reduce on medium heat until about 1/4c is left.

While the liquid is reducing, mix up the peanuts, sesame seeds, sesame oil, maple syrup, rice vinegar and chile flakes in a small bowl.  Cut the kombu into thin strips.  Divide the rice between four bowls; add the veggies and kombu on top and garnish with peanut mixture and cilantro.  Drizzle the reduced liquid on top and serve!

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