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New Sample Recipe
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Braised leeks with greens
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Ingredients
1 cup short-grain brown rice, cooked
1 tsp toasted sesame seeds (optional)
1 cup broccoli florets
1/2 cup carrot, thinly sliced or julienned
1/2 cup seasonal greens (e.g. kale, bok choy)
1/4 cup thinly sliced daikon radish or red cabbage
1/2 block tempeh, sliced
Method
Cook the rice and set aside, keeping it warm.
Lightly steam the broccoli, carrot, and greens until just tender.
For the quick pickle, massage the daikon or cabbage with a pinch of sea salt and let sit for 20
minutes. Rinse before serving.
Pan-sear the tempeh slices until golden, adding tamari during the last minute of cooking.
Whisk together the miso, tahini, rice vinegar, ginger, and warm water until smooth. Add sesame oil
if using.
To assemble, place the rice in a bowl and arrange vegetables, tempeh, and pickles on top. Drizzle
with dressing and garnish with sesame seeds.
Braised leeks with greens
Placeholder - do not delete
Ingredients
1 cup short-grain brown rice, cooked
1 tsp toasted sesame seeds (optional)
1 cup broccoli florets
1/2 cup carrot, thinly sliced or julienned
1/2 cup seasonal greens (e.g. kale, bok choy)
1/4 cup thinly sliced daikon radish or red cabbage
1/2 block tempeh, sliced
Method
Cook the rice and set aside, keeping it warm.
Lightly steam the broccoli, carrot, and greens until just tender.
For the quick pickle, massage the daikon or cabbage with a pinch of sea salt and let sit for 20
minutes. Rinse before serving.
Pan-sear the tempeh slices until golden, adding tamari during the last minute of cooking.
Whisk together the miso, tahini, rice vinegar, ginger, and warm water until smooth. Add sesame oil
if using.
To assemble, place the rice in a bowl and arrange vegetables, tempeh, and pickles on top. Drizzle
with dressing and garnish with sesame seeds.
Braised leeks with greens
Placeholder - do not delete
Ingredients
1 cup short-grain brown rice, cooked
1 tsp toasted sesame seeds (optional)
1 cup broccoli florets
1/2 cup carrot, thinly sliced or julienned
1/2 cup seasonal greens (e.g. kale, bok choy)
1/4 cup thinly sliced daikon radish or red cabbage
1/2 block tempeh, sliced
Method
Cook the rice and set aside, keeping it warm.
Lightly steam the broccoli, carrot, and greens until just tender.
For the quick pickle, massage the daikon or cabbage with a pinch of sea salt and let sit for 20
minutes. Rinse before serving.
Pan-sear the tempeh slices until golden, adding tamari during the last minute of cooking.
Whisk together the miso, tahini, rice vinegar, ginger, and warm water until smooth. Add sesame oil
if using.
To assemble, place the rice in a bowl and arrange vegetables, tempeh, and pickles on top. Drizzle
with dressing and garnish with sesame seeds.
Braised leeks with greens
Placeholder - do not delete
Ingredients
1 cup short-grain brown rice, cooked
1 tsp toasted sesame seeds (optional)
1 cup broccoli florets
1/2 cup carrot, thinly sliced or julienned
1/2 cup seasonal greens (e.g. kale, bok choy)
1/4 cup thinly sliced daikon radish or red cabbage
1/2 block tempeh, sliced
Method
Cook the rice and set aside, keeping it warm.
Lightly steam the broccoli, carrot, and greens until just tender.
For the quick pickle, massage the daikon or cabbage with a pinch of sea salt and let sit for 20
minutes. Rinse before serving.
Pan-sear the tempeh slices until golden, adding tamari during the last minute of cooking.
Whisk together the miso, tahini, rice vinegar, ginger, and warm water until smooth. Add sesame oil
if using.
To assemble, place the rice in a bowl and arrange vegetables, tempeh, and pickles on top. Drizzle
with dressing and garnish with sesame seeds.