Food in Bowls with Rice

I have survived Christmas. Amen and Hallelujah! There was good food consumed, but nothing outrageous – mostly lots of Polish cabbage, and some homemade pie thanks to Peter’s fabulously talented grandma (who wouldn’t let me up from Christmas dinner until I finished my third piece, not that I complained or anything).

It’s nice being back home and back to good, Katie-Made cooking. Two weeks ago I registered to run my first half-marathon, so preparing for that has become quite important to me, which makes good eating – and lots of eating – a priority. Good food = good run. Bad food = less good run. One of the staples of my culinary adventures lately has been the “rice in bowl combined with other things”…a healthy, versatile, and delicious dinner option. I never used to be a big fan of rice, but it’s growing on me, one rice bowl at a time.

Here is my “recipe” for a Katie Rice Bowl – obviously, adjust to your own desires.

1/2 cup dry rice

Veggies (onion, carrot, red pepper, cauliflower…whatever works with your choice of seasonings)

1/2 cup black beans

Tempeh or tofu, cubed

Nuts and seeds (I go with hemp and sunflower, usually)

Sauce (try combining tahini, miso, lemon juice, Bragg’s, vinegar, and a dash of agave)

Avocado slices, dried fruit, sprouts (optional)

The steps here are pretty easy. Cook the rice. While it’s simmering, either steam or grill the vegetables, and grill the tempeh or tofu. Mix up your sauce. When the rice is done, transfer to your favorite bowl, top with the veggies, beans, tempeh/tofu, nuts/seeds, sauce, and other tasty items (raisins or sprouts perhaps).

Voila! Dinner in a bowl!

Dinner with Friends and a Nutty Good Time

I am currently visiting my sister, doing some decent eating, and some very fabulous bonding. Speaking of bonding, I meant to post about one of my favorite things to do – bond with people while eating food. There is something about a good meal that goes very well with good company, as I think my vegan pals can attest.

Last week, Peter and I threw a petit soirée for a few friends of ours, as a study break for the over-stressed students among us (Peter and I not included, fortunately). Now, dinner parties can be one of three things, in my world: a) a potluck where everyone makes one fabulous item; b) a terrific evening where you take on every responsibility, slave over the stove all day, and wow everyone with your culinary talents; c) burgers.

This evening was of the latter variety, in light of the “quick study break” theme of the evening. I threw together the black bean burgers from Veganomicon, which were excellent – not as good as chickpea cutlets, and in need of more spices, but a very good base recipe upon which to build. I think the use of wheat gluten is what holds these puppies together much better than most burger recipes I’ve crossed paths with. Roasted asparagus was an easy-yet-classy side dish, and guacamole with chips rounded out the event.

As for my trip, food has either involved the sole vegetarian restaurant in this city, sushi, or very basic at-home dining (re: cereal and sandwiches). Last night, though, my sister and I decided to go on a nut-roasting adventure using her new acquisition, a slow cooker. We made three varieties: sweet and spicy cashews, orange spiced pecans and almonds, and butter macademia nuts and almonds. All three were very easy (basically just combine nuts, spices/oils, and slow cook for two hours).

The nuts are great on their own, and would be a lovely addition to a big-ass vegan salad. Keep in mind that you can do fun, roasted nuts without a slow cooker – even a frying pan will work, with the right seasonings, some oil, and twenty minutes of your precious time.

Next time on my blog: Learn about the Dr. Ruth Heidrich vegan lifestyle, and read about my foray into her world of hardcore whole eating (the eating that garnered her over 900 medals from races around the world, and fueled 9 Ironman Triathlons).