This is a recipe I've been
making for a long time now. It is kid-approved and delicious, nutritious, easy
to make and not expensive either.
1 Large Bunch of Kale
(or any cookable dark leafy green), washed & chopped
3-4 Carrots, shredded
4-5 Green Onions coarsely chopped
1 block extra-firm tofu, drained & rinsed, cut into cubes (please see note about tofu at the bottom of this post)
Salad Dressing
Place kale (or other green), carrots, green onions and tofu in a large pot with a steamer basket with water, cover and steam to cook.
Cook rice of your choice. I prefer whole-grain brown organic, but use whatever you like. You can use another cooked grain if you prefer. Make the amount you'd need for everyone to have it as a side dish.
Serve in bowls: place rice in bowl and then the cooked greens, veggies & tofu on top. Drizzle with your favorite salad dressing and serve. Yumorama!
Dressing suggestion:
I have a special dressing I make from scratch just for this dish. It's called "You-Must-Make-This Dressing". I am not kidding, that's really the name. I got it from the cookbook, The Garden of Vegan and it goes perfectly with this dish. I mean perfectly. I highly recommend it.
2 stalks Green Onion, roughly chopped (I buy one bunch, save two stalks for this dressing and use the rest in the Dragon Bowl recipe)
2 cloves Garlic, minced
2 Tbsp Maple Syrup
4 Tbsp Apple Cider Vinegar
1 tsp Dijon Mustard
1 tsp fresh Chives (from the garden, of course)
1 tsp fresh Dill (less if using dried)
1 tsp fresh Parsley (dried is OK)
1/2 cup Olive Oil
1/2 tsp Salt
Place all ingredients in a blender and blend until smooth.
A Word About Tofu:
Please don't let the tofu in this recipe scare you. It is really very good, filling and easy to use. I have used tofu a lot over the years and I have found that there are some things you can do to make it work better in a recipe.
What I suggest is that you get as much of the water out of it as possible before you use it. This way it will more readily absorb any flavor you may add, and the texture is better. To do this, simply drain and rinse the block of tofu, then place it in between two clean kitchen towels. Place a plate, upside down on top of it with a can of something (like a can of soup or veggies or sauce) on top of that. This will apply very gentle even pressure to the tofu, which will slowly squeeze the water out, without it loosing its shape. The towels absorb the moisture. This should be done a few hours before using the tofu. It can also be put in the fridge, or even done overnight.
Do this before making your Dragon Bowl and the results will be great!
3-4 Carrots, shredded
4-5 Green Onions coarsely chopped
1 block extra-firm tofu, drained & rinsed, cut into cubes (please see note about tofu at the bottom of this post)
Salad Dressing
Place kale (or other green), carrots, green onions and tofu in a large pot with a steamer basket with water, cover and steam to cook.
Cook rice of your choice. I prefer whole-grain brown organic, but use whatever you like. You can use another cooked grain if you prefer. Make the amount you'd need for everyone to have it as a side dish.
Serve in bowls: place rice in bowl and then the cooked greens, veggies & tofu on top. Drizzle with your favorite salad dressing and serve. Yumorama!
Dressing suggestion:
I have a special dressing I make from scratch just for this dish. It's called "You-Must-Make-This Dressing". I am not kidding, that's really the name. I got it from the cookbook, The Garden of Vegan and it goes perfectly with this dish. I mean perfectly. I highly recommend it.
2 stalks Green Onion, roughly chopped (I buy one bunch, save two stalks for this dressing and use the rest in the Dragon Bowl recipe)
2 cloves Garlic, minced
2 Tbsp Maple Syrup
4 Tbsp Apple Cider Vinegar
1 tsp Dijon Mustard
1 tsp fresh Chives (from the garden, of course)
1 tsp fresh Dill (less if using dried)
1 tsp fresh Parsley (dried is OK)
1/2 cup Olive Oil
1/2 tsp Salt
Place all ingredients in a blender and blend until smooth.
A Word About Tofu:
Please don't let the tofu in this recipe scare you. It is really very good, filling and easy to use. I have used tofu a lot over the years and I have found that there are some things you can do to make it work better in a recipe.
What I suggest is that you get as much of the water out of it as possible before you use it. This way it will more readily absorb any flavor you may add, and the texture is better. To do this, simply drain and rinse the block of tofu, then place it in between two clean kitchen towels. Place a plate, upside down on top of it with a can of something (like a can of soup or veggies or sauce) on top of that. This will apply very gentle even pressure to the tofu, which will slowly squeeze the water out, without it loosing its shape. The towels absorb the moisture. This should be done a few hours before using the tofu. It can also be put in the fridge, or even done overnight.
Do this before making your Dragon Bowl and the results will be great!
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