Bahn Mi Bowl-o-rama

It’s kind of funny. I cook all the time, but I fail to ever really think I’m creating new recipes or anything worth sharing, so I don’t post here.

I am hoping to change that this year.  Really.

 

I got pretty bored the other day and decided that I had some carrots, cucumber, and radishes that needed pickling, so I figured out how to do that.  Then, I thought, oh man, I could make something like a Bahn Mi with this.  And, the bowl was born.

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Here’s the basic info on pickling that I used.

Note: I used apple cider vinegar and agave, and added a crushed garlic clove, used whole peppercorns, and played around with the herbs/spices.  And I doubled this recipe.  I love spicy food, but they aren’t kidding about the heat, here!

The Bowl

Ingredients (for 1):

  • short grain brown rice (cook however much, but about 1/2 cup cooked)
  • 1/2 bunch of kale
  • pickled veggies
  • fresh cucumber (about 1/4 should be good)
  • fresh carrot (1 medium)
  • 1/2 package of tofu, pressed, dried, and cut into cubes
  • avocado
  • vegan mayo of choice
  • sriracha
  • lime juice

Really, aside from the pickles, this is a very easy recipe.

Directions:

  1. Make the pickles beforehand, so that they are cooled and pickley!  Also, preheat your oven to 425!
  2. Cook your rice!
  3. While rice is cooking, season your tofu cubes with salt and pepper and pop them in the oven.  Bake for about 25 minutes, until a little browned and crispy!
  4. Slice your carrot and cucumber up and set aside.  Wash and destem kale, then chop into ribbons.  I like to steam my kale quickly, but it will be just fine totally raw, if you chop it up small.
  5. Assemble!  Start with the rice, then kale, veggies (fresh and pickled), tofu, avocado, and mayo.  Drizzle (or pour, no judgement) sriracha and lime juice over the top.

That’s it!