Spicy Cabbage Mushroom Rice Bowl
Author: 
Recipe type: Vegan, Gluten Free
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 3½ cups water
  • 2 cups uncooked brown rice (I prefer organic short grain brown rice)
  • 14 oz organic sprouted tofu
  • 1 tbsp tamari
  • ½ tsp chipotle powder
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • 2 carrots
  • ½ head green cabbage
  • ½ white onion
  • 3.2 oz package oyster mushrooms
  • 1 cucumber
  • 1½ cups green cabbage diced small
  • 2 tbsp avocado oil
  • For the aioli
  • ⅔ cups vegenaise
  • ¼ cup tamari
  • ½ tsp each of onion, garlic, and chipotle powder
Instructions
  1. Rinse brown rice well and add to boiling water until finished cooking.
  2. Press water out of the tofu, cut into cubes, then add 1 tbsp tamari and the ½ tsp each of garlic, onion, and chipotle powders and stir to coat well.
  3. Cut carrots and onions into small dice
  4. Cut cabbage into extra large dice
  5. Cut each oyster mushroom in half lengthwise so they are in long strips
  6. Add avocado oil to your iron skillet at medium high heat and when its hot, add the tofu and allow to brown for a couple of minutes before adding the onions and carrots. If the skillet starts to get a bit dry, splash a little bit of tamari and stir around. Let the onions, carrots, and tofu sauté together for a few minutes.
  7. Next add the oyster mushrooms and stir and then put the lid on the skillet for about a minute. At this point you can turn the heat down a bit to medium and add a splash of tamari if too dry.
  8. Next add the cabbage and then sprinkle a bit of himalayan salt and black pepper to the cabbage and cover to let steam for a minute before stirring it all together.
  9. After it has steamed a bit, stir everything together and cover again to let steam for another minute or so. I let the cabbage cook until it wilts a bit and softens, but still maintains its color and some crunch.
  10. To make the aioli, stir the vegenaise, tamari, and spices together.
  11. For the garnish, cut cucumbers in quarters lengthwise preferably, thin slices, and chop the cabbage in small dices or strips.
  12. To serve, drop a generous spoonful of the aioli to the bottom of the bowl, then add a scoop of rice topped with cabbage, mushroom mixture. Drizzle some aioli on top and for extra texture and crunch, add some raw cucumbers and cabbage.
  13. This is one tasty dish with the perfect combination of flavors and textures.
  14. Enjoy!
Recipe by Peoples Nutritional Consulting at http://peoplesnutritionalcoaching.com/2015/01/cabbage-mushroom-rice-bowl/