soy sauce

Dinner, Lunch, Recipes, Vegan, Vegetarian

Cashew Ginger Rice Bowl

First things first: This is my 100th post on Rabbit Food For My Bunny Teeth! I cannot even believe it! Seriously? I have 100 recipes & healthy tips on my very own blog?! WOW! I really cannot believe how much my blog has grown and what it is turning into. I cannot thank my readers enough for visiting my blog every day. I love you little bunnies and I cannot wait to see what else is in store for the future of RFFMBT!

Second: Congratulations to my Physique 57 Giveaway winner Sam B! I cannot wait to hear how your complimentary class goes!

Third: Do you ever crave a certain type of food? America, Mexican, Chinese, Indian, etc.?
One of my favorite types of cuisine is Chinese, but sometimes it’s hard to find something tasty without all of the added oil and super salty elements. Ordering steamed veggies isn’t always the most exciting dish…

Today I have a healthy Vegan Chinese inspired lunch/dinner recipe for you! This brilliant bowl is filled with colorful veggies and plant protein to keep you feeling full and satisfied for hours.


 Cashew Ginger Rice Bowl
 Serves 1

1/2 cup cooked brown rice
1/2 cup shelled edamame
1/2 cup bell pepper
1/2 cup onion
1/2 cup celery
1/2 cup spinach
1/4 cup low sodium vegetable broth (I use Pacific)
2 Tbsp chopped cashews
1 tsp low sodium soy sauce or tamari
1/2 tsp fresh grated ginger

Cook brown rice to package instructions. In a separate bowl, whisk the vegetable broth, soy sauce, and ginger together and place in a pan over medium heat. Chop the bell pepper, onion, celery, and add into the pan along with the spinach. Cook the vegetables until they absorb most of the cooking liquid and become tender. Add in the unshelled edamame and stir until cooked. Add the cooked brown rice and gently mix into the vegetables. Top with chopped cashews. Serve hot.
Note: You could serve the veggies and cashews on top of the bed of rice or mixed in, whatever you prefer.

The Rabbit Food Pyramid Breakdown
Produce: bell pepper, onion, celery, spinach
Whole Grain: brown rice
Protein: edamame
Plant Based Fat: cashews

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Dinner, Lunch, Recipes, Vegan, Vegetarian

Tempeh & Green Vegetables With Tangy Peanut Sauce

The other day, I was excited to see an email from my old college roommate Dominique, who sent me an oishii (delicious) vegan, Asian-inspired recipe that we have both been oohing and awwing over.  Dom and I met on move in day at school and we bonded over our matching Hello Kitty toasters, and were inseparable ever since. Oh the power of the kitty! We both obsessed over Japanese culture, fashion, and cuisine and used to have “Panda Food” for dinner about 5 nights a week. Wow have we both come a long way since our Panda Nights of ramen noodles, Ling Ling potstickers, and white rice! We’ve traded in our amateur “Panda Food” for some sophisticated recipes, good enough for a geisha.

I made a few tweaks to the original recipe to make it Rabbit Food Pyramid friendly, and used low sodium vegetable broth to stir-fry  the veggies and tempeh instead of oil. Tons of Asian dishes are cooked in oils, which quickly adds countless calories and fat to a once healthy vegetable based dish. Olive oil is a great source of heart healthy fat when it is uncooked, but it’s properties are changed once it is heated to a certain degree, so I like to cook my vegetables in low sodium vegetable broth to achieve similar results.

Tempeh is one of my favorite proteins. It’s similar to tofu because it is made from soybeans, but it’s taste and texture are completely different. Tempeh is much more textured and firm since the soybeans are cooked and slightly fermented, and has a mild nutty flavor. It’s low in fat and high in protein and calcium, making it a great addition for stir-frys and salads.

Tempeh & Green Vegetables With Tangy Peanut Sauce
Serves 1

Veggies:
3oz tempeh, cubed
½ cup frozen spinach
½ cup green bell pepper, chopped
½ cup broccoli
¼  cup chopped yellow onion
¼ cup un-shelled edamame
¼ cup low-sodium vegetable broth
½ clove garlic, minced

Sauce:
1 Tbsp  unsalted peanut butter
1 Tbsp low-sodium soy sauce
1 Tbsp apple cider vinegar
¼ tsp garlic powder

Pour vegetable broth into a pan over low heat. Combine tempeh, spinach, bell pepper, broccoli, onion, edamame, and garlic in the pan and cook until vegetables are tender and vegetable broth has been soaked in. In a separate bowl while vegetables and tempeh are cooking, whisk together all sauce ingredients; if desired, add a bit of water for a thinner consistency. Set sauce aside. When vegetables have finished cooking, add the peanut sauce and coat evenly. Enjoy warm.

The Rabbit Food Pyramid Breakdown
Produce: spinach, bell pepper, broccoli, onion
Whole Grain: you may enjoy with 1/2 cup cooked brown rice if desired.
Protein: tempeh and edamame
Plant Based Fat: peanut butter

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Dinner, Lunch, Recipes, Vegan, Vegetarian

Hail To The Kale

After attending Chef AJ’s cooking class last Sunday, I was dying to try one of her recipes and definitely craving some kale.
I went for the “Hail To The Kale” salad, which was the original dish I had tried at Whole Foods before discovering Chef AJ!

 Hail To The Kale Salad
Recipe by Chef AJ
serves 3-4

Salad:
2 large heads of curly kale
1/4 cup slivered almonds
1/4 cup raisins

Dressing:
1 cup raw almond butter (unsalted/unsweetened)
1 cup coconut water (I use O.N.E.)
1/4 cup fresh lime juice
2 cloves garlic
3/4 oz. fresh ginger (approx 1″)
2 tablespoons low sodium Tamari or low sodium soy sauce
4 pitted Medjool dates
1/2 tsp red pepper flakes

Chop the kale and set aside in a large bowl.
In a high powered blender, combine all dressing ingredients and blend until smooth and creamy.
Massage about 1/2 cup of the dressing onto the kale (more or less depending on your taste).
Toss with slivered almonds and raisins and serve.
Store excess dressing in a jar and refrigerate.

Chef AJ’s recipe doesn’t call for raisins, but I thought they were the perfect chewy addition to this creamy salad.

As Chef AJ says “Like a woman, this salad gets better with age.” I have to agree, I love to let the kale marinade in the dressing overnight in the refrigerator. It is twice as good the next day!

This recipe makes a large amount of dressing.
I was able to coat my 2 heads of kale, and  fill an entire mason jar for future salads.
This dressing is a great staple to have in your fridge for veggie dipping and quick salads.

 

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