Low Bowl #32

 

A bowl of goodness: Savory brown rice and mushroom casserole (recipe from Cook Eat Live Love), a chickpea veggie patty (recipe from Running on Real Food), roasted vegetables (zucchini, red pepper, and carrots), pickled onions, and a salad of romaine, cucumbers, tomatoes, dressed with a green tahini dressing (this recipe from The Full Helping, using cilantro instead of parsley).

When I was making my 2025 list of recipes I could make to use things I had around--the pantry utilization quest list--I also included a few things I could make based on things I would always have around. This brown rice casserole is one of those things. It is essentially rice, onions, and mushrooms baked in a veggie broth, soy sauce, and miso mixture, and it is hard to describe in any way except savory, and in the absolute best way.

The patties were baked alongside the casserole. I liked that they had zucchini shredded into the mix. The flavors here were pretty great, and I enjoyed the patty in this bowl. It also went really well with the green tahini dressing, as did everything here, really.

I had some zucchini left after shredding, so I sliced it up to roast along with other veggies I had in the fridge, since I had the oven on anyway (and because roasted veggies are delicious). I probably could have thrown in some broccoli, but I don't have any complaints here.

For a meal like this, you can't really ask for more than a simple salad with a tahini-based dressing. All in all, this was pretty much perfect.