Forbidden Rice with Kale Pesto

April 22, 2013 § Leave a comment

You know what’s awesome? Sunshine. It just seems to make the world a better place. A place where there are flowers and smiles and random bouts of whistling and young men helping old ladies cross the street and bike rides that don’t leave your hand and ears frozen and chaffed. A place where you can start to imagine warm evenings, bikepacking trips to here, and where the air smells like drying grass and warm blackberries. Soon! In the meantime, this nutritional powerhouse of a meal was inspired by the bold colours of the spring flowers that have emerged from the cold earth. Deep purple, pale yellow, verdant green and vibrant plum; these colours produced a bowl of absolute delishousness that had the boyfriend going back for more (this may have been simply because he was really hungry but I’m going to chose to believe that it’s because it was so tasty!).

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Forbidden Rice with Kale Pesto

Serves 6

  • 2 cups Thai black rice
  • 4 cups water
  • 1 package extra firm tofu
  • 1 large Japanese sweet potato (a regular sweet potato will do fine if you can’t find a Japanese one)
  • 1/2 -1 tsp chipotle pepper powder
  • 1 tbsp agave syrup
  • salt and pepper
  • 2 tbsp olive oil
  • 1 bunch of kale
  • 4 garlic cloves
  • 1/2 cup Pecorino Romano (optional)
  • 2-3 tbsp nutritional yeast
  • 1/2 cup walnuts (or any oily nut that you might prefer. Pistachio or pecan would be lovely, as would the traditional pinenut)
  • 2 medium beets
  • fresh sprouts
  • avocado

1. Place rice, water and a little salt in a saucepan and cover. Bring to a boil, reduce to a simmer and let cook for 40 minutes.

2. Preheat oven to 375 degrees. Peel sweet potato and chop into bite-sized pieces. Chop tofu into bite-sized pieces. Place onto a baking tray, drizzle with 1 tbsp of the olive oil, the agave, salt and pepper and the chipotle powder. Toss to combine and roast until fork tender, about 25 minutes.

3. Meanwhile, place kale, garlic, the remaining olive oil, nutritional yeast, cheese (if using), walnuts and a little water in a food processor or blender. Puree until the desired consistency is reached, adding more water if necessary. Adjust seasoning to taste.

4. Peel and grate the beets.

5. Place a spoonful of rice in a bowl, top with roasted tofu and potato and then garnish with a (large) dollop of pesto. Place grated beets, sprouts and avocado on top and serve. MMMMmmmmmmmmmm!




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