I’ve been inspired by just about any delicious vegan meal that I’ve
come across, and my LA trip back in August was definitely one of the
most awesome things that has happened to me.
I was lucky to visit Cafe Gratitude for an afternoon, a wonderful
place for vegan foods. Seriously, that place is so good, you just have
to go there if you’re in the area. It makes vegan food taste like
heaven!
There, I ordered a bowl with veggies and a really thick, creamy
sauce. I managed to figure out that it was a garlic tahini sauce (I
think) and tried making it a few months ago, though it was too thick
then.
So, this is my second time making it, and this is a wonderful way to eat your green veggies!
I decided to cook the broccolini and squash because my stomach just
reacts badly to undercooked vegetables like this, but if you want to try
it raw, by all means do so! (Can’t guarantee perfect results though).
Also, if you’re not a sprout type of person, you can totally not use it.
When you’re making this, I recommend that you make the rice first,
then veggies and garlic sauce last, because it’s the one that takes the
shortest time to cook. Rice can take ages, particularly brown rice. By
soaking it for a couple of hours, you’re shortening the time it takes to
cook by about 10 minutes.
Rice Millet Bowl with Broccolini, Yellow Squash and Garlic Tahini Sauce
Rice
1 cup jasmine brown rice (or regular)
1/2 cup millets
1 1/2 cup water
1 tablespoon extra virgin olive oil
1 teaspoon onion powder
1 teaspoon garlic powder
Veggies
6 broccolini spears
1 small yellow squash
1 tablespoon extra light olive oil
A few sprinkles Himalayan/sea salt
2 sprigs cilantro
A small handful of pea shoots or sunflower sprouts
Garlic Tahini Sauce
2 tablespoons extra virgin olive oil
2 tablespoons sesame tahini
1 tablespoon lemon juice
1/3 cup & 1 tablespoon water (divided*)
1/4 teaspoon Himalayan/sea salt
1 garlic clove
1-2 sprigs parsley
To make the Rice: In a medium saucepan, combine the rice, millets,
water, olive oil, onion powder and garlic powder. Stir it a little and
leave it soaking for about 2 hours.
Turn the heat to high and bring it to a boil, which can take up to 6
minutes, then turn the heat to medium low (3 -4) and simmer for about
18-20 minutes.
To make the Veggies: Chop the broccolini into small pieces, and the
yellow squash in very thin circles (chop them in half if they’re too
big).
Place them in a large bowl, and start boiling some water. Once the
water is bubbling away, take it off the stove and pour it over the
broccolini and squash. Leave it sitting for about a minute, and then
drain the water out.
Add a tablespoon of extra light olive oil in the frying pan and turn the heat to medium high (5-6).
Add the broccolini and squash and let it cook for about 6-7 minutes,
constantly stirring. Turn the heat off and add the cilantro.
To make the Garlic Tahini Sauce: Combine all the ingredients except
the one tablespoon of water in a high speed blender and blend until
everything is completely smooth. Add the final tablespoon of water and
stir it for a few seconds.
Assemble (makes 2 bowls): Add the rice first, then top it with the
veggies, and place some pea shoots beside the veggies on top, then
drizzle with the sauce.
Rice Millet Bowl with Broccolini, Yellow Squash and Garlic Tahini Sauce
- 1 cup jasmine brown rice (or regular)
- ½ cup millets
- 1½ cup water
- 1 tablespoon extra virgin olive oil
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 6 broccolini spears
- 1 small yellow squash
- 1 tablespoon extra light olive oil
- A few sprinkles Himalayan/sea salt
- 2 sprigs cilantro
- A small handful of pea shoots or sunflower sprouts
- 2 tablespoons extra virgin olive oil
- 2 tablespoons sesame tahini
- 1 tablespoon lemon juice
- ⅓ cup & 1 tablespoon water (divided*)
- ¼ teaspoon Himalayan/sea salt
- 1 garlic clove
- 1-2 sprigs parsley
- To make the Rice:
In a medium saucepan, combine the rice, millets, water, olive oil, onion
powder and garlic powder. Stir it a little and leave it soaking for
about 2 hours.
- Turn the heat to
high and bring it to a boil, which can take up to 6 minutes, then turn
the heat to medium low (3 -4) and simmer for about 18-20 minutes.
- To make the
Veggies: Chop the broccolini into small pieces, and the yellow squash in
very thin circles (chop them in half if they’re too big).
- Place them in a
large bowl, and start boiling some water. Once the water is bubbling
away, take it off the stove and pour it over the broccolini and squash.
Leave it sitting for about a minute, and then drain the water out.
- Add a tablespoon of extra light olive oil in the frying pan and turn the heat to medium high (5-6).
- Add the broccolini
and squash and let it cook for about 6-7 minutes, constantly stirring.
Turn the heat off and add the cilantro.
- To make the Garlic
Tahini Sauce: Combine all the ingredients except the one tablespoon of
water in a high speed blender and blend until everything is completely
smooth. Add the final tablespoon of water and stir it for a few seconds.
- Assemble (makes 2
bowls): Add the rice first, then top it with the veggies, and place some
pea shoots beside the veggies on top, then drizzle with the sauce.
