Chef: Jeannie Hudkins                        
Makes: 6 - 12 servings                     
Prep time: 30 minutes
Cook time: 40 minutes (can be done the day before serving)

 

INGREDIENTS

  • 4 c brown rice, cooked
  • 1 14-oz. package, extra-firm tofu, baked (see recipe at pbnsg.org via ‘recipe search’)
  • 4 c greens (kale, Romaine lettuce, etc.), chopped
  • 1 c hummus (without oil)
  • 1 12-oz. package frozen corn, thawed
  • 1 bunch green onions, chopped
  • 1 can or 3 fresh beets, cooked and chopped
  • 2 c red cabbage, chopped
  • 3 cans beans, rinsed and drained
  • ½ c olives, chopped (If you eliminate the olives, this recipe would be PP)
  • 1 cucumber, chopped

Suggested Sauces: (serve warm)

Peanut Sauce: Mix ½ c peanut butter, ¼ c tamari, 1 t minced garlic, 1 t minced ginger, ½ - 1 C water. 

Pad Thai Sauce: Mix 4 T tamari, 2 T peanut butter, 2 T sweet red chili sauce, ½ t garlic powder, ½ t ground ginger, ½ t hot sauce, 6 T water

Red Curry Sauce: Mix 1 can light coconut milk, 2 ½ t red curry paste, 1 t curry powder, 1 - 2 T maple syrup (sweetened to preference), ½ t cayenne


DIRECTIONS

  1. If cold, reheat rice and grains.
  2. Place all ingredients in individual serving dishes  and arrange on a serving table. Suggested order: rice, beans, corn, greens, cabbage, cucumber, beets, green onions, olives, hummus, sauces, baked tofu
  3. Have guests layer the rice, beans, and vegetables in a bowl or plate as desired. Top it all off with a preferred sauce. Enjoy!

TIPS

  1. Add any other ingredients you’d like, such as quinoa, millet, tomatoes, peppers, carrots, water chestnuts, salsa, etc. 
  2. Any leftovers from this meal can be placed in a storage container and eaten the next day. 
  3. Or try putting leftovers in a sandwich or wrap with hummus, tomato, and your favorite greens. Delicious! 

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