Recipe: Veggie-packed ‘pleasant’ bowl | Fort Saskatchewan Record

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This hearty bowl of recipes shared by the team at Fable Diner and Bar proves you can have a filling, hearty meal that’s packed with veggies and no meat. Mushrooms, cherry tomatoes, kale and more combine with a hearty broth and miso drizzle for a dish that’s both delicious and nutritious:

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Pleasant bowl

gravy

2 cups (500ml) vegetable broth

1 1/2 tablespoons (25 ml) white miso paste

1 tbsp (15 ml) nutritional yeast

1 tsp (15ml) soy sauce

1/2 teaspoon (2.5ml) Sriracha

20 g white rice flour

salt, to taste

Set aside 45ml of the broth and pour the rest into a saucepan. Bring it to a boil and then remove it from the heat. Mix in the miso, then return the pot to the stove and let it simmer. Add the remaining ingredients except rice flour and the reserved broth.

Add rice flour to the remaining broth to make a slurry, then pour into the saucepan. Stir until the desired consistency is reached. It should be 5-7 minutes.

Taste and season with salt if needed.

miso drizzle

2 tbsp (30 ml) nutritional yeast

1 tbsp (15 ml) soy sauce

1 tbsp + 1 tsp (20ml) apple cider vinegar

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1 tbsp (15 ml) tahini paste

1/4 cup (60 ml) white miso paste

2 tbsp (30ml) water

1/3 cup + 2 tsp (90 ml) grapeseed oil

Put all the ingredients except the oil in a blender and blend until smooth. While blending, slowly drizzle in the oil and set aside.

bowl

7 oz (198 g) cremini mushrooms

396 g cauliflower

1 bunch kale, cut into bite-sized pieces

7 oz (198 g) broccolini

86 g cherry tomatoes

2 tbsp (30 ml) grapeseed oil

2 cups (500g) brown rice

1 tbsp (15 ml) toasted sesame seeds

1 spring onion

Slice mushrooms and cut cauliflower and broccolini into bite-sized pieces. Heat a pan on medium/high and add oil. Sauté broccolini, cauliflower, and mushrooms until tender (about 5-7 minutes). Add the kale and cherry tomatoes and turn the heat down to medium.

Pour your sauce into the pan and cover. Let steam for about 5 minutes or until heated through.

At the same time cook rice. I like to rinse the rice and then cook it in a saucepan of cold water 1 inch above the rice. Bring it to a boil and then turn it down to a simmer and cover until the water is gone. Remove from the stove and let rest covered for 15 minutes.

Assembly

Make a rice base in your favorite bowl. Put the vegetable mixture on the rice. Use a spoon or squeeze bottle to pour the drizzle onto the vegetable mixture. Sprinkle with sesame seeds and then garnish with finely chopped spring onions.

Served 4