Sorry for the blurry photo. Temperatures are dropping and the days are getting longer. We seemed to have misplaced my tripod in our whirlwind of a maze home still being unpacked so I am working with what I can.
This was a delicious bowl of goodness. Brown rice at its base, with a side of lemony chickpea spread and a hefty helping of lemon-miso braised Swiss chard.
The dressing is more puckering than my typical hummus and uses lots of lemon juice instead of balsamic vinegar (which I used in my previous hummus dressing). I was almost worried it was too lemon-heavy but it was nicely balanced when added to the brown rice.
I was channeling my mustard-hummus rice bowl with roasted cauliflower and truthfully, I was not really thinking of macrobiotics originally. However with the touch of nori in the Swiss chard, it reminded me more of my previous macro bowl with the miso-tahini sauce.
I also ended up adding peanuts for a nice crunch, so feel free to add something similar.
The miso-braised greens was adapted from Plant-Powered for Life, quite an gem of a cookbook. The original recipe was Miso-Braised Collard Greens with Cashews, and you can tell I adapted it by swapping chard for collards and peanuts for the cashews. The cookbook is filled with healthy plant-based recipes, each attached to a healthy eating tip. This recipe was found under tip 7: Aim for at least six servings of veggies every day. The tips range from Make variety your motto to Remember fresh isn’t always best and Pay attention to heritage foods. With such variety of the tips, the resulting haphazardness of the order of the recipes is the unfortunate result and make this an unwieldly cookbook unless you sport an electronic copy. Otherwise, you have a good novella to skim through, picking up small tips to help eat a bit better.
Recipes from Plant-Powered for Life spotted elsewhere:
While in Montreal, it was a whirlwind of a trip between the wake and funeral. However, I successfully managed to visit Aux Vivres for a quick dinner with Rob, my Dad and grandmother. Rob and I went there during our last visit, and I wanted to return for a veggie-packed meal that would appeal to some of the most serious veggie critics (my Dad!).
I love the bowls at Aux Vivres because they are mostly loaded with veggies. They should be called veggie bowls, not rice bowls, because the rice is hidden at the bottom. You really have to dig around to find it. But when you do, it is some of the best rice I have tasted. Coupled with the vegetables, and any of their decadent sauces, you have a tasty meal on your hands.
Don’t get me wrong, Aux Vivres is definitely one of my favourite restaurants in Montreal, but glancing at the menu, you are left thinking, I bet I could make this at home. Actually, when I tasted their miso tahini sauce from their Macro Bowl, I thought: I have this sauce at home, I just made it!
So when I got home, I was able to compile all the ingredients to make a great copy cat version of their Macro Bowl filled with wakame, sauerkraut, sprouts, steamed baby bok choy and brown rice. I skipped the steamed spinach.
I have been following this year’s Healthy Lunchbox Series (recap here) and was positively smitten when I saw Dawn’s post about bento boxes. Perusing her site, she had some incredibly cute lunches, including a barn made out of granola bars complete with watermelon animals and spinach grass. I almost died from its cuteness.
I thought I might try a much simpler bento box with this multi-component meal. After its assembly, I told Rob I was ready to go for our dinner picnic. However, I looked down and realized I was short possibly the most important component of the meal. The tempeh! I needed some emergency tempeh, and fast. Aux Vivres’ tempeh is actually fairly plain with limited marinade but I thought mine could use a bit of flavour. While Rob usually scoffs at Tess’ declarations of making meals in under 30 minutes, I quickly located a quickie tempeh recipe that still included the all-important steaming. A simple glaze of tamari, agave, toasted sesame oil and raw garlic was exactly what I needed. Perfecto. Under 30 minutes, mostly hands off, to boot, leaving me able to clean up the kitchen and snap a few photos as the tempeh caramelized away.
The verdict? The bento box was not really appropriate because the best part of the bowl is mixing it all up. I needed a bigger container for proper mixing. The salty sauerkraut, the briny wakame juxtaposed against the salty dressing and fresh greens. With them individually separated in the box, it was hard to mix them up. At least with my Salad in a Jar, I mix it up before I eat it. I may need to look into a layered version of this, too!
Have you ever tried to make a cute bento box? Just at these cuties!
This is being submitted to this month’s Anyone Can Cook Vegetarian Food for lunches, to this week’s Weekend Wellness, to this week’s Healthy Vegan Friday, and to this week’s Weekend Herb Blogging, hosted by Siri.