Low Bowl #38
A pretty bowl of goodness: Arugula, rice cooked in carrot juice, roasted zucchini and tomatoes, roasted broccoli and cauliflower, and beet pickled tofu (recipe from House Foods ), all drizzled with a creamy Dijon mustard sauce. I bought carrot juice to make ginger shots and had so much carrot juice that I went looking for other things to do with it; turns out it is absolutely delicious if you cook rice in carrot juice! The basic idea isn't mine, though; I followed the ratios in a recipe for carrot rice jack-o-lanterns . (They're very cute, aren't they?) Beet pickled tofu was delicious the first time I made it and is still delicious. It's also a vibrant, delightful pink. What's not to love? The sauce is from that House Foods recipe, too--two parts Dijon mustard, one part vegan mayo, done. This was a really easy meal, since I'd roasted the beets a while ago and I prepped the tofu ahead of time. I just put rice in the rice cooker and stuck all the veggies in the...
