Dinner Bowl #107

 

The lighting wasn't great for this photo (ah, winter), so you'll have to trust me when I say this was prettier than it looks here: Brown rice, gochujang brussels sprouts with peanuts and scallions (recipe from Minimalist Baker), some pre-packaged sesame ginger baked tofu, an improvisational tomato-corn salad with scallions, and Korean-style spinach banchan.

I thought I had gochujang when I set out to make the brussels sprouts; I found I only had about a tablespoon, when I needed much more. But never fear; the Minimalist Baker recommended making my own anyway using miso, gochugaru, and maple syrup, among other things. It sounded wild, but I did have tons of gochugaru, so I gave it a shot. Gochujang it was not, really, but it went well in the dish, made spicier with some chili garlic sauce. I really enjoyed these.

I also ran out of soy sauce making this, and subbed Bragg's Liquid Aminos as needed. I feel somewhat proud of being comfortable with that, too. I'm getting better at using what I have well!

The corn salad uses a simple, somewhat sweetened mayo-and-vinegar dressing. It was mostly there for color, but I found I really liked it.

The spinach is a classic and always beloved.

Another successful meal! I have tagged this gluten free, which it will be if you use Bragg's Liquid Aminos or another gluten free soy option.