Friday, September 2, 2011

Vegan rice bowl with coconut-miso sauce

Breakfast: A coconut bun from the Asian bakery

Lunch: Spicy sweet potato soup with home-made bread

Dinner: A Fresh-inspired vegan rice bowl with coconut miso-sauce

I've harped on about Fresh before, but they really are the king of veggie restaurants in Toronto. There are definitely other ones, possibly better ones, but Fresh are always consistent, always have at least 10 things you want, and are never boring.

They're most well-known for their range of rice bowls, which are always great no matter what the season. This is a simplified version of that concept, with uncooked veggies to keep the maximum nutritional value in them. The sauce is, I'm not gonna lie, amazing...and so easy!

You'll need:
(Feeds 2)
1 cup brown rice
2 cups water
1 avocado, chopped
1 red pepper, sliced thinly
1/2 cup snowpeas, chopped
2 tbsp miso
1 1/2 cups coconut milk
1 tsp paprika
1 tsp rice vinegar
fresh coriander
Boil the rice with the water, then simmer with the lid on for 20 minutes or until all the water has been absorbed
Stir the miso into the coconut milk and heat over a medium-low heat
Stir in the paprika and rice vingear
Allow to thicken then remove from the heat
When the rice is cooked, spoon it into a bowl, and layer the vegetables on top
Drizzle the sauce on top and tear a little fresh coriander on top

If you had some alfalfa sprouts this would be even better. This is great for the turn of the season, when you still want fresh, healthy food but you need a little warmth with it too. Coconut-miso sauce is the bomb. Seriously.

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