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.
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!
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
- vegan mayo of choice
- lime juice
Really, aside from the pickles, this is a very easy recipe.
- Make the pickles beforehand, so that they are cooled and pickley! Also, preheat your oven to 425!
- Cook your rice!
- 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!
- 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.
- 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.