Adzuki Bean & Cauliflower Rice Bowl for Vegan Wednesday!

Hello dear friends!  If you saw some of my lovely veggies in my #fruitsandveggiesmonday post put on by @lenasveganliving, this is one of the meals I made from some of my farmers market goodies.  I know Lena and I both have been trying to keep up the #veganwednesday tradition (as well as a few others like @pusteblume and now @plantbasedmiri has joined the party!).

It is always wonderful to see the nutritious but also visually pleasing dishes that we plant-based folks can come up with to show how fabulous a diet without meat can be!  Before I started coming up with my own recipes I always wondered how I would ever be able to come up with my own ideas because there are so many great ones already out there.  Well, although there is probably plenty of overlap and similarities, there really is no end to the creations you can come up with in the kitchen!

Sometimes I feel like I am not a creative person, but lately I think I am finding that spark when I go to the market and pick out random produce to see what I can come up with when I get home.  Connecting with lots of you wonderful people on Steemit has definitely helped foster that side of myself, so thank you to everyone who stops by and comments or hosts some of the great challenges like #veganwednesday!  I look forward to the return of the curator, @heart-to-heart, to be inspired by some of her dishes in addition to all of the other awesome foodies on here!

Have a great day guys!!

Napa Cabbage Slaw

• 1 medium head Napa cabbage, chopped (mine was huge so I used about 2/3 of the head)
• 1 half of a fresh pineapple, peeled, cored & chopped
• 2 tablespoons pineapple white balsamic vinegar
• 1/2 teaspoon salt
• 1/2 teaspoon ground coriander

Mix everything together in a big bowl.  I like to make a few hours ahead of time to let the flavors sink into the cabbage a bit.

Tahini Dressing

• 1/3 cup tahini, or other nut or seed butter of choice
• 1/4 cup rice wine vinegar
• 3 cloves fresh garlic, minced
• 1-inch piece of fresh ginger, peeled & minced
• 1 tablespoon miso

Place all of the ingredients in a bowl and whisk together until creamy.  I used a few tablespoons of water to thin mine out.  Adjust any of the components to your liking.

Adzuki Bean & Cauliflower Rice Bowl

Serves 6

• 2 cups cooked adzuki beans
• 1 head cauliflower, pulsed in the food processor to make "rice"*
• 1 large bunch bok choy, cleaned and stalks/leaves separated
• 2 cloves garlic, minced
• 2 tablespoons low-sodium tamari, liquid aminos or soy sauce
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon ground coriander
• 1/4-1/2 teaspoon crushed red pepper flakes
• salt & pepper

Preheat your oven to 375 degrees Fahrenheit.  Place your bok choy on a large baking sheet lined with parchment or a silpat liner.  Sprinkle with salt and pepper, then place in the oven to roast for 20 minutes.  Flip and stir halfway through the cooking time.  When it is out of the oven, chop and set aside.

While your bok choy is roasting, prepare your beans and "rice".  Warm a skillet over medium-low heat and add your beans through the red pepper flakes to the pan.  Cook for about 10 minutes, or until the spices are fragrant and the mixture is warmed through.

To assemble the bowls start with a large scoop of the slaw in the bottom of your bowl.  Add a few scoops of the bean mixture, then some of the roasted bok choy (I made sure to get some of the green leaves and the crunchy stalk).  Finish off with a dollop of the tahini dressing.  Enjoy! 

  *You can also buy the pre-made cauliflower rice in most grocery stores now, but it is also quite easy to make on your own with a food processor.  Just cut up the cauliflower into florets and pulse until it's the size and texture you want!