Sassy Sauteed Tofu Portabella Rice and Veggie Bowl

After a fun and fabulous summer, it’s hard to believe that cooler fall weather is

actually here already.

We’ve had so many chilly days so soon that I have had to dig through my closet

to find and bundle up in warmer winter clothing.

The drop in temperature also makes me crave different types of food.

My passion for light summer salads and smoothies has given way to a preference for

warmer, heavier, more grounding meals.

And that’s how this warming, satisfying, sassy, sauteed portabella mushroom, tofu, rice

and veggie bowl materialized organically in my kitchen today!

For me, the chewy deliciousness of portabella mushrooms takes a meal from ordinary to WOW!

I find that when I keep a well-stocked, plant-based, clean food kitchen, good healthy food seems to

effortlessly happen–like magic!

What about you?

Improvise on this theme using the whole foods, beans, grains. spices and staples stocked  in

your pantry, along with the fresh, seasonal, organic vegetables you have from your garden

or organic market.

Now, make some magic in your own kitchen!

Sassy Sauteed Tofu Portabella Rice and Veggie Bowl

Serves 3

Ingredients

2 cups cooked organic brown rice

2 organic garlic cloves, sliced

2 cups sliced organic portabella mushrooms

1 cup organic onion chopped into large chunks

1/2 cup organic green pepper chopped into large chunks

1/2 prepared organic kombu seaweed noodles

1 cup extra firm tofu, cubed

2 cups organic kale, sliced

1 cup organic broccoli florets

1 cup cooked organic kidney beans

2 tablespoons Braggs Liquid Aminos

1 teaspoon crushed red pepper

1 tablespoon organic toasted sesame oil

A pinch of teaspoon Himalayan sea salt

A dash of your favorite organic hot sauce

1 cup filtered water

Directions

Cook brown rice in advance, following package instructions.

Wash and chop vegetables.

Add a small amount of water to a wide, shallow saucepan.

Add Braggs liquid aminos, sliced garlic, sesame oil, sea salt and 1/2 teaspoon crushed

red pepper to the water.

Bring water to a boil.

Add mushroom, onion, red and green pepper, tofu and broccoli to the water.

Cover and simmer for 4 minutes.

Stir the vegetables gently.

Next add in cooked kidney beans, seaweed and kale.

Stir the vegetables gently to blend the flavors

Cover and simmer 4 minutes or until kale is wilted and tender, but not overdone.

To serve, add 1/2 cup of brown rice to each bowl.

Spoon the sauteed vegetable mixture and some of juices over the rice.

Sprinkle a bit of crushed red pepper on top, if desired.

Splash a dash of hot sauce on top, desired.

What healthy, organic staples do you always have on hand in your pantry?

What is your favorite cool weather “go-to” meal?

Share your thoughts and comments with us.