Broccoli & Rice Bowl with Peanut Sriracha Sauce {Vegan}

peanut sriracha bowl

A lot of what I eat day-to-day involves some sort of “Bowl”. When I’m looking to get a good hit of vegetables or just use up the bits and pieces in the fridge, a Bowl is the answer.  More than a salad, but with a similar amount of a commitment, Bowls are thrown together easily and often amount to much more than their individual elements.

The most important component of a Bowl is a kickass sauce or dressing. Once you have a good sauce, you’ve got something worth eating.

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Stir Fried Bok Choy and Tofu

It’s day 3 and I’m going strong on my healthy food recharge.

Call it what you want , but I think I like “recharge”. It implies things are on the up.

To recap: For the next two weeks I am basing my eating and cooking on the guidelines, tips, and recipes from Bon Appetit’s Food Lover’s Cleanse. I just want to give my body a little rest from all the not-so-great-for-you things that I maxed out on over the holidays.

I think I would have naturally gravitated toward copious amounts of salad and veggies in this return to routine week, but Bon Appetit’s recipes are far more inspiring than just your average steamed veggies.

Stir fries are always an easy, lightening-fast way to pack a lot of vegetables into a meal.  This recipe uses sesame oil, which I usually shy away from because it can be overpowering but it compliments the ginger and garlic really well in this simple stir fry. Luckily I received a lovely bundle of baby bok choy in my fruit and veg delivery this week – so it was game on for dinner #2!

Stir-Fried Bok Choy and Spinach with Tofu
from Bon Appetit Food Lover’s Cleanse, Day 3

– 2 tablespoons soy sauce
– 4 teaspoons toasted sesame oil, divided
– 2 teaspoons unseasoned rice vinegar, divided
– 225 grams/8 ounces extra-firm tofu, drained
– 2 tablespoon olive oil
– 4 spring onions, chopped
– 1 tablespoon finely chopped peeled fresh ginger
– 2 garlic cloves, finely chopped
– Pinch of chilli flakes
– 3 baby bok choy, leaves separated
– 2-3 cups loosely packed fresh spinach

Whisk 2 tablespoons soy sauce, 2 teaspoons sesame oil, and 1/2 teaspoon of vinegar in bowl.

Stack 2 paper towels on work surface. Cut tofu crosswise into 2 cm/3/4 inch-thick slices; cut each slice crosswise in half. Arrange tofu on paper towels and let stand 10 minutes. Pat top of tofu dry.

Heat oil in large nonstick skillet over medium-high heat. Add tofu and cook, without moving, until golden brown on bottom, 2–3 minutes per side. Transfer tofu to paper towel to drain, then place tofu on sheet of foil and brush both sides with soy sauce mixture.

Wipe out any oil from skillet. Add 2 teaspoons sesame oil and place skillet over medium heat. Add scallions, ginger, garlic and chili. Stir until fragrant, about 30 seconds. Add remaining soy sauce mixture and 1 1/2 teaspoons vinegar, then bok choy.

Toss until bok choy wilts, 1–2 minutes. Add spinach, tossing to wilt. Season greens with salt and pepper. Add tofu to skillet. Toss gently to blend. Transfer to platter.

I served it with some quinoa on the side.