homemade rice bowls? (x-post)

[chefamy]

Hi, all--I have been looking around at the popular frozen rice bowls and am thinking that having several prepared toppings or sauces (healthy, balanced, and low-cal!) that could be poured onto cold cooked brown rice would be much better. I am struggling--reluctantly--to put a cap on my daily calories, and also, because I'm supposed to be cutting back, I don't want to spend as much time around food as I'm used to doing....any thoughts or recipes? Thanks!

I am also posting this on the Great Food board.

[cindyluwho]

Here are some of my favorite, tried and true recipes:

Broccoli And Tofu In Spicy Almond Sauce
Source: The Enchanted Broccoli Forest

* 1/2 c. hot water
* 1/2 c. almond/peanut butter
* 1/4 c. cider vinegar
* 2 T. tamari sauce
* 2 T. blackstrap molasses
* cayenne/chile to taste

* 1 lb. broccoli
* 2 tsp. ginger
* 4 cloves garlic
* 1 lb. tofu, cubed
* 2 c. onion, thinly sliced
* 2-3 T. tamari sauce
* 2 minced scallions

* brown rice

In small saucepan, whisk together almond butter and hot water until you have a uniform mixture. Whisk in remaining sauce ingredients and set aside.

Stir-fry half the ginger and half the garlic in 1 T. oil. Add tofu chunks, stir-fry for 5-8 minutes. Mix with sauce. Wipe wok clean, saute remaining ginger & garlic in 2 T. oil. Add onions and fresh pepper, saute for about 5 min. Add chopped broccoli, cashews and tamari; stir-fry until broccoli is bright green. Toss saute with sauce, mixing in the minced scallions as you toss. Serve over brown rice.


Cindy's Chana Masala

* 2 C dried chickpeas, soaked 4+ hours
* 1 t baking soda
* salt

* 3 onions, chopped
* 4 cloves garlic, chopped
* 2 T ginger, chopped
* 1 T turmeric
* 1 t red chili pepper
* 1 t amchur (mango) powder
* 1/2 t cinnamon
* 1/4 t cloves
* 2 T cumin
* 1 T coriander
* 1 large can chopped tomatoes

* brown rice

Boil chickpeas in water with salt and baking soda until tender. Saute onions, garlic, and ginger in oil, then add spices. Stir in chickpeas and tomatoes, cook for a few minutes, and serve over brown rice.


Cindy's "African" stew

* 1 large pkg extra firm tofu, cut into ~3/4 in cubes
* 6 sweet potatoes, peeled and cut into ~3/4 in cubes
* vegetable oil spray

* Olive oil
* 2 large onions
* 4 cloves garlic
* 6 red bell peppers, cut into ~3/4 in pieces
* 4 tomatoes, cut into ~3/4 in cubes
* 1 bunch collard greens, ribbed and chopped
* 1 C natural peanut butter
* vegetable broth
* 2 Scotch bonnet peppers, seeds discarded and finely diced
* salt and pepper to taste

* Brown rice

Spray the tofu and sweet potatoes with oil and roast at 400 until sweet potatoes are tender and tofu is lightly browned (turn tofu cubes over once in the middle to brown additional side).

Saute onions and garlic in olive oil, then add bell peppers, tomatoes, and collard greens, cooking until softened.

Mix peanut butter and enough vegetable broth in a saucepan until about the consistency of pancake batter. Add hot pepper and cook for a few minutes.

Mix all of the above together, add salt and pepper to taste. Serve over steamed brown rice.

[chefamy]

Cindy--Thank you! These sound great!