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Food Blog

Veggie bibimbap with spicy tofu

Also known as a Korean-inspired rice bowl with various stuff. Here I made:

  • Baked tofu in a sauce of sesame oil, rice vinegar, and soy sauce with a tiny bit of coconut nectar, red pepper flakes, garlic powder, and onion powder
  • Green beans pan-fried in sesame oil with spring onion and sesame seeds
  • Baby chard wilted with minced garlic
  • Thinly sliced cucumber and julienned carrot marinated in rice vinegar with a little bit of coconut nectar and salt

Served with chopped green onion over short grain brown rice (cooked with a piece of kombu for a little bit of flavor boost). Pretty easy and delicious.

Categories
Food Blog

Millet bowl with greens and toasted sunflower seeds…also, tofu

Another attempt at a Thrive Foods dish: millet with mixed greens (chard and spinach), scallions, green garlic, lemon juice, salt and red pepper, and a dash of toasted sunflower seeds. I felt it needed a little something extra, so there’s some spicy baked tofu on the side. The lemon juice and green garlic offer a nice punch.