Intentionally modified to be soy-free, with Burmese tofu and coconut aminos. Inspired by Life Alive’s dish of the same name. Amounts are approximate.
kitchen notes - rainbow harvest — pseudo/grains — 2 C brown rice 1 C tricolor quinoa brown rice -> 1:1 water, pressure 15min, npr 10min quinoa -> 1:1.5 water, pressure 3min, npr 10min — root vegetables — 2 med sweet potatoes 3 sm golden beets 3 sm red beets 4 reg rainbow carrots > cube, microwave, then roast in oven at 500F. skin on ok. 1/2 C oat milk 2 T plant butter (e.g. soy-free Earth Balance) salt > add sweet potatoes, milk, and butter to food processer and puree. salt to taste. — tofu & greens — 1 C chickpea flour (besan) 3 C water, divided 1 cube vegetable bouillon (e.g. Knorr) 1 C beet greens > mix chickpea flour with minimal amount of water to make a smooth paste. may be helpful to pass through sieve. boil remaining water and add bouillon. add paste to boiling water. stir until thickened and cooked. pour into wax-paper lined loaf pan and spread level. let cool. > cut chickpea tofu into cubes. sautee with greens. — sunflower ginger dressing — 2 T sunflower seeds 2 T coconut aminos 2 T nutritional yeast 1 T ground ginger 1/2 T fresh ginger 1/2 T jaggery salt 1/4 C water blend all. add more water as needed to make a smooth, pourable dressing. — assemble as desired. :) we added broccoli sprouts and chopped almonds.