I should be packing, but… I was introduced to this delicious quick dinner at my SIL’s parent’s house in Canmore a few weeks ago, and have been meaning to make it ever since. She based her version on a recipe in one of the Whitewater cookbooks, this is my attempt to recreate her adaptation. And yes, I’m procrastinating.
It’s so good because it’s so simple – and even though it’s no longer salad season, it’s a delicious way to get fresh veggies, when what I’m really craving is pasta and cheese and not lettuce…. (we’re expecting the first snow of the season tonight…)
- 2 cups rice of your choice – brown, white, jasmine, basmati…
- 1 can light coconut milk, well stirred + enough water to make 4 cups liquid
- 4-5 good sized carrots
- 2-3 beets
- Spinach, torn into bite-sized pieces
- 1 package firm tofu
- 1 garlic clove, minced
- 1 t ginger, minced
- 1 T canola oil
- Naam miso gravy. Naam is a famous “healthy options” restaurant in Vancouver. I cut down time by using their bottled miso gravy, but if you’re feeling ambitious, there are a few recipes out there on the web you can try – just google Miso Gravy. Reports on any good homemade options are welcome! The Naam version is vegetarian and GF, but not vegan, but the various recipes on the web seem to be easily vegan-ized if needed. I can get the Naam version in Calgary at a health food store, but I’m not sure how widely available it is outside of the west though…
- Slivered almonts
Start cooking the coconut rice using whatever your preferred cooking method is (I don’t have a rice cooker, so used the stovetop method.)
While the rice is cooking, shred the carrots and beets – I used the coarse side of a box grater, but if you’re cooking for lots, the shredder attachment on processor may be your best friend – I’ve also seen these awesome gizmos that make veggies into fancy spirals, but since I’m trying to divest myself of stuff vs add more, I’ve resisted getting one… Keep them separate for best presentation effect, but they’ll eventually all get mixed in together, so feel free to not.
Cube the tofu into bite-sized chunks, heat up the oil to a fairly high heat, add the ginger and garlic and after about 10 seconds (the ginger and garlic should smell AMAZING), add the tofu and keep it moving on high heat until it’s nice and golden brown.
At this point, the rice should be ready. Spoon some rice into the bottom of a bowl, and add some of the tofu. Let everyone add their own spinach, shredded carrots and beets, top with almonds and miso gravy.
I got about 4 meals out of these quantities, but it’s easy to cook more rice/tofu or shred more stuff if you are particularly hungry, or need to feed more people.
Keep leftovers in separate containers, and just reheat the tofu and rice, and then add the toppings.
Back to the great cleaning-out-of-cupboards…!