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 oven and then assembled it all when it was done. And it was great! If I had it to do again, I'd add pumpkin seeds or sesame seeds for some crunch, but otherwise I don't think I'd change anything.