Posts Tagged ‘garlic’

Try this festive nori veggie rice bowl if you’re in need of a quick recipe to whip up for yourself, your family or the in-laws. Feel free to experiment with tossing in different vegetables that you have on hand. For this version, I included nori strips, but spinach would also work very nicely.

Holiday Festive Nori Veggie Rice Bowl (Serves 4)


1-2 cups cooked brown rice

1 cup raw sauerkraut

1/2 cucumber, diced

4 stalks celery, diced

1 tsp corriander

1 tsp curry powder

2 carrots, diced

2 Tbs miso (I used chickpea miso)

4 raw nori sheets ripped into shreds OR spinach

1/2 cup chopped onion (optional)

1-2 cloves garlic (optional)


Cook brown rice using whichever method most pleases you. When cooked, remove from heat and add in onion, garlic, chopped veggies, nori raw sauerkraut (we make our own batches of raw probiotic sauerkraut, but store-bought kinds will work, too) miso, and spices. Serve, eat, love!

Happy holidays, friends!


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I have only cooked with wild rice a handful of times, but each time I have I’ve felt that it would make a fantastic substitution for white or brown rice in risotto. I love working with chickpea miso, as it adds a depth and umami flavor to all kinds of soups and raw and cooked dishes, and I thought that it would help improve the texture of the risotto. With these two ingredients as the base, I whipped up a batch of some super queer risotto on this gorgeous Saturday afternoon.

Wild Rice Sweet Potato Onion Risotto (Serves 2-4)


Wild Rice

2 Sweet Potatoes

1 Onion (optional)

3 Cloves garlic

2 Tbs Coconut Oil

2 Tbs Chickpea miso


Bake 2 sweet potatoes. While these are baking, cook a pot of wild rice. Chop an onion and garlic and sauttee in coconut oil until pleasantly browned. Once sweet potatoes are done, chop them up into little pieces and add to the rice, which should by now be almost fully cooked. Stir in onion and garlic the rice. Add in miso. Let cook for another 5 minutes or so then enjoy. Yay!

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