Basic Bowl

Basic BowlTo be honest, this is just a template. A tasty template, but one that is open to countless variations. This is a bowl of rice and beans with various accoutrements. It’s very satisfying, tasty, and nutritious, and we love it!

Basic rice and bean bowl ingredients.

Clockwise from top left: lettuce, crispy tofu, black bean chili, fresh tomato, yummy sauce, green salsa, avocado chunks, brown rice, and black olives in the center.

Serves 3-4

1 cup brown rice
1/2 tsp salt

2 cans black beans
1″ chipotle chilies in adobo sauce
1/4 tsp salt

14-16 oz firm tofu
3/4 tsp salt
3/4 tsp onion powder
2 tsp nutritional yeast
cooking spray

yummy sauce
salsa (home-made or commercial)
lettuce, shredded
fresh tomato, diced
black olives, halved
fresh cilantro to garnish
1 avocado

Put the rice in a saucepan with double the volume of water (2 cups) and 1/2 tsp of salt, and put to one side to soak for at least 1/2 hour.

Cover the rice, bring to a simmer, and cook until almost all the water has been absorbed. Turn off the heat, leave the rice covered to finish cooking in its own steam.

Drain the black beans into a blender. Put the beans in a medium sized saucepan, and the chipotle chilies and salt in the blender with the bean juice.
Blend the bean juice, then pour it into the saucepan with the beans and bring to a simmer. Turn off the heat, and allow to steep.

Cut the tofu into 1/2″ cubes, put in a mixing bowl, and dry the surface of the tofu with a couple of paper towels. Sprinkle the salt, pepper, onion powder, and nutritional yeast over the tofu, toss to coat. Bring a grill/broiler up to high heat. Spray a baking sheet with cooking spray, add the tofu, and place ~6″under the grill/broiler. Toss around on the baking sheet at intervals to encourage even browning, until the tofu is crispy on most sides.

Assemble the bowls: Put a quarter of the rice in each bowl, top with a quarter of the drained beans. Put a large splash of the salsa across one side of the beans, and a large splash of the yummy sauce on the other. Arrange the lettuce, tomato, black olives, cilantro and avocado slices on top.

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Yummy Vegan Dressing

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I should probably point out that I do not earn money from this blog, and so this endorsement is my actual opinion and does not include a mercenary bias. I got the idea for this salad/side dressing from Cafe Yumm! which has locations in Oregon and Washington, but not elsewhere. It’s a thick, pungent sauce for jazzing up salads & beans & rice & quinoa & suchlike. Cafe Yumm! sells the sauce in large bottles so you can make versions of their ‘bowls’ at home, but since they don’t appear to sell the sauce online at the moment, if you don’t happen to live in either of those states, you’ll have to make your own!

This sauce is strongly flavored! The dominant flavors are lemon juice, thyme, nutritional yeast, and probably more lemon juice. The original appears to be almost an emulsion made with oil, which does make it taste gorgeous, but without the oil, this stuff looks like health food, so that’s what I aimed for, to start off with, until my youngest convinced me to try it with oil, and it really is better that way. The sauce is also not smooth, so you may want to only partially blend the chickpeas/garbanzo beans. However, I should point out that this doesn’t seem to have much punch if it’s turned into mayonnaise by blending the oil into the other ingredients, and the texture isn’t right, so I very briefly stir in the oil at the end.

I don’t know how long this sauce would last, but I’ve managed to keep a bowl of it in the fridge for a week without anything untoward happening.

One last point, make sure your oil is neutral flavored. I made the mistake of using olive oil once, and ended up pouring the whole lot away as it tasted far too strong.

1/2 cup almonds (or almond flour)
1/2 cup (8 tbsp) lemon juice
1/2 cup water or plain unsweetened, plain, soy milk
1 tsp dried thyme (I’m sure fresh thyme would be even better)
6 tbsp nutritional yeast
2 cloves garlic
1/2 tsp salt

3/4 – 1 cup (1/2 can) cooked chickpeas/garbanzo beans

1/2 cup neutral flavored oil

Put the almonds in the blender with the water/milk, lemon juice, thyme, nutritional yeast, garlic, and salt, and process until it’s as smooth as you can get it.

Add the chickpeas/garbanzo beans, and process until almost smooth.

Add the oil and process only long enough to combine (about 5 seconds on lowest setting, if that).

Chill before serving to thicken.