Sweet and Spicy Power Bowl


When I first make this Sweet and Spicy Power Bowl I made it pretty much as it was written except for the miso sauce. I only used one teaspoon instead of one tablespoon of sesame oil. I love sesame oil but I felt that amount would just be too overpowering. I also added tahini to thicken up the sauce because it was thin like water. Then the sauce was perfect. I love that this sauce has an Asian flavor without using soy sauce. Which is an ingredient I try avoid because my husband has had problems with high blood pressure in the past. Instead miso is used which doesn't affect his blood pressure.    

The day before grocery shopping day I always have left over veggies I want to use up and various types of cooked beans. Amounts too small to make any recipe with. That's when I realized how versatile this dressing was. It goes with pretty much every vegetable and bean. So I skipped making it Sophia's way (although it was delicious) with the cooked kale, mushrooms and onions and just loaded up my bowl with lots of raw veggies. It's hard to believe something so yummy is also good for you. Although, I don't have it everyday like I do my Kale Caesar Salad I do have it quite often. I was tempted to rename this recipe end of the week rice bowl but I just didn't think it sounded as appealing as sweet and spicy power bowl.

One of these day I will get some nice large bowls for this recipe and stop calling a plate a bowl....lol


Veggies: (you choose)

baby bok choy
spinach, chopped
kale, chopped
green onions or red onions, chopped
carrots, matchsticks
red or yellow peppers, chopped
salad blend mix (Mann's power blend is my favorite)

Other:

brown rice, cooked
black beans or kidney beans, rinsed & drained or edamame*
sriracha (optional)
toasted sesame seeds (optional)

Miso Sauce:

1/2 cup water
1/4 cup white miso (gluten free)
2 Tbsp rice vinegar
1 tsp sesame oil
1/2 tsp garlic, grated

1/2 cup tahini


Put all the miso sauce ingredients except for the tahini into a blender of food processor and blend till smooth. Then pour into a small bowl. Add tahini and stir well.

Assemble....Add heated rice then beans to a bowl. Then add veggies. If using edamame instead of beans I would add them on top of the veggies. I just think the bowl looks prettier that way. Pour miso sauce on top and a little sriracha and sesame seeds if you like.


*In a frying pan over medium heat cook 1 cup of frozen edamame in 1/2 teaspoon sesame oil and 1/2 teaspoon tamari for minutes.

Asian Mac n Cheese


This recipe comes from Hot For Food, Lauren calls it Mac & Peas. This doesn't taste like traditional mac & cheese, nor is it meant to mimic it. It's truly an original and its awesome! The soy sauce and the miso give it an Asian flavor and the nutritional yeast give it a cheese flavor. That's why I gave it a new name....Asian Mac and Cheese. I didn't think the peas went well with the dish so I didn't add them. While writing this it occurred to me that a nice add to this dish would be some cooked edamame on top. It goes so well with Asian dishes and they would not have that mushy texture that peas have. You'll be bumping up the protein and then all you will need is a vegetable dish to go with it for a complete meal. This dish is also easy and super quick to make.

When I have this it's usually just for myself. I store the sauce and pasta separately in the fridge. I believe it prevents the pasta from getting mushy. When lunch time comes I reheat some of the sauce then add some of the pasta and serve once the pasta is warm. 

Changes made...I added more tahini, olive oil, garlic and thought it needed some Dijon mustard and I reduced the amount of water recommended and took out the lemon juice. 

Edamame: (Optional)

1 cup edamame, frozen
1/2 tsp sesame oil
1/2 tsp tamari

Pasta:

5 cups cooked spiral or penne noodles (gluten free)  
1/4 tsp sea salt

Sauce:

3 Tbsp nutritional yeast
3 Tbsp tahini
2 Tbsp olive oil 
1 Tbsp white miso (gluten free)
1 Tbsp tamari
3/4 tsp garlic, grated
3/4 tsp Dijon mustard

3/4 cup water (reserved from pasta water)


In a frying pan, over medium heat, add frozen edamame, sesame oil and tamari. Cook for 5 minutes then put aside.

Bring a large pot of water and salt to aboil. Once water is at a rolling boil add in pasta and cook for approximately 10 minutes until al dente. Drain pasta. Reserve 3/4 cup pasta water. Do not rinse pasta and put back into pot.

In the meantime, add sauce ingredients into a small pot. Once pasta water is cooked add a 1/2 cup of reserved pasta water to the sauce. Heat sauce over low heat until warm and miso has dissolved, stir often. Add sauce to pasta pot and heat over low heat, stir to allow noodles to get coated. Don't heat for longer than 2 or 3 minutes. Add more of the reserved water if needed. Once plated add some edamame on top of the pasta.

Deli Bean Salad



Nothing beats a quick and easy bean salad for picnics and potlucks. I always make a bean salad to go with pasta dishes because they may taste great but their not very filling.


2 cups fresh green beans, blanched cut into 1 inch pieces or frozen & thawed*
1 can (19 ozkidney beans, rinsed & drained
1 can (19 oz) chickpeas, rinsed & drained
sweet pepper, orange, yellow or red, chopped
1/2 cup red onion, chopped
1/2 cup olive oil
1/4 cup + 2 Tbsp white vinegar
1/4 cup sugar (Redpath brand is vegan)
1 tsp garlic, grated
1 tsp salt
1/2 tsp red pepper flakes or to taste
1/4 tsp black pepper

Combine all ingredients in a large bowl with a lid or 2 smaller bowls. Cover bowl then shake to mix well. Re-shake during marinating time. Chili for at least 4 hours before serving. The longer you can leave it marinading the better, overnight or even longer would be GREAT! Serves 6


*I never use to buy frozen green beans because I though they would be tasteless and mushy once they had thawed. Not so, I buy the store brand, Compliments and their thin green beans are great! I'm sure other brands will be too, not sure if buying the THIN ones makes a difference or not. Frozen as opposed to fresh green beans can be a better choice because they are frozen when they are fresh and don't have to travel a great distance before getting to you.
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