Monday, October 15, 2012
Kale, Bell Pepper, Grape Tomato, and Radish Veggie Bowls:
1 1/2 cups rice, cooked
1 package grape tomatoes, halved
1 to 2 yellow bell peppers, finely diced
1 1/2 cups kale (just rip it into smaller pieces)
3/4 cup radishes, sliced
3 tbsp. vegan tzatziki (recipe below)
1. Take the 1 cup of kale and and "massage" it in your hands until the heat from your hands has wilted it a little. It should take about a minute (I know this is weird, but it makes it softer which goes better with this dish). If you feel weird about "massaging" your kale, feel free to skip this step. (Haha).
2. Combine all of your ingredients (minus the tzatziki) in a medium bowl. Serve with the tzatziki on the side.
Tzatziki: (makes 1 heaping jar)
1 package silken tofu (soft)
1/2 cup plain unsweetened almond milk
1 cup cucumber, sliced
2 tsp. agave or 1 tsp. maple syrup (to taste, more or less depending on how sweet you want it)
Dash on parsley
Dash of cayenne pepper
Pinch of black pepper
Add the unsweetened almond milk, silken tofu, cucumber, agave nectar/maple syrup, parsley, cayenne pepper, black pepper, and salt to your food processor. Process until smooth and creamy, about 1 minute. Add any other seasonings or sweeteners as desired.
PS: I will be posting an interesting "cheese" post at some point this week. It was like the vegan cheese gods were speaking to me when I came up with it. Anyways, it's almost time for class....boo!
Posted by Colynn O