The Sabins of Fargo have gone Vegan! (For a multitude of reasons...do your own research...we probably agree with all pros you'll find!) So next time we visit, be prepared! Here's a great recipe we found and have already made it twice. It's delicious!
Steamed Veggies and Tofu with Brown Rice
Makes about 10 cups
Ingredients
1.5 C medium grain brown rice
3.5 C water, plus more for steaming
1/4 tsp sea salt
1/2 C tahini
1/4 C sesame oil (or Canola)
6 T Bragg's Liquid Aminos (or 4 Tbsp Tamari or soy sauce))
2 large carrots, cut into 1/4 in. slices
1/4 head cauliflower, cut into bite sizes (about 2 cups)
1/4 head red cabbage (about 6 ounces cut into 1/2 in. strips)
1/4 bunch Kale, cut into 1/2 in. strips
1 broccoli crown, cut bite sized, about 2.5 C
8 oz firm or extra firm tofu, cubed or sliced then into triangles
1/4 C raw pine nuts
Directions
Combine rice, 3 cups water and salt. Bring to a boil, reduce heat to simmer, cover and cook until water is absorbed and rice is tender, about 45 minutes. Remove from heat and let rice stand, covered, at least 10 minutes.
While rice is cooking:
In a small bowl, whish together the tahini, sesame oil, 1/4 C of Bragg's or tamari and 1/2 cup water. Set aside.
Using a pot fitted with a steamer insert bring 1 inch of water and a little more tamari or Braggs to a boil. Arrange the carrots and cauliflower in the insert and steam for 3 minutes.
Then add the cabbage, kale, broccoli and the tofu. Steam for 3 more minutes until the veggies are tender and the tofu is heated through.
(I found that it took longer to steam the veggies than this, so just taste them until they are tender crisp to your liking. It took me more like double the time listed.)
To serve, place rice on plates or a large platter, top with the veggie mixture, tahini sauce mix on top, and mix in the pine nuts.
It's delicious! And we end up eating it for several meals which is OK!
