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.