Recipe by Tony Maws, executive chef of Craigie on Main in Boston, MA
If you need to cook the rice from scratch, do so.*
Heat the olive oil in a large skillet over high heat. Add the mushrooms in a single layer, stir well, and cook until the mushrooms release their liquid, and then brown, about 5 minutes more. Stir a few times along the way, but don’t overdo it; you want the mushrooms to be deeply browned on both sides. Stir in the garlic roughly 20 seconds before the mushrooms finish cooking. If you need to cook the mushrooms in two batches, do so. Transfer the mushrooms to a plate, set aside.
Using the same large skillet, no need to clean it out, cook the tofu along with a couple pinches of salt over medium-high heat until heated through, and until it starts to brown a bit. Roughly one minute before the tofu is finished cooking, stir in the kale. It should collapse and cook down over the next 60 seconds.
Season all the components generously with Shichimi Togarashi and salt to taste. For each serving, dish up a heaping spoonful of brown rice along with some of the tofu/kale mixture and a some of the mushrooms.
*To make a pot of brown rice: The ratio I use to cook brown rice is 1 part rice to (just shy of) 2 parts water, plus a good dose of salt. The following recipe will make more than you need for the above recipe by about double, but it’s worth making extra for later in the week.
You’ll need 2 cups / 14 oz / 400 g brown rice, rinsed and drained + 3 1/2 cups / 830 ml water + 2 teaspoons fine-grain sea salt
In a large saucepan over high heat, bring the rice, water, and salt to a boil. Reduce the heat, cover, and simmer gently until the water is absorbed, about 45 minutes. Fluff with a fork and serve hot. Any leftover rice can be cooled and then stored in the freezer for later use.
Prep time: 15 min - Cook time: 5 min
Heat a medium heavy skillet and add oil. When hot, add the mustard seed and bay leaf. As soon as the mustard seeds begin to pop, add the green beans and cook until deep green and tender, about 3-5 minutes. Add the cabbage and stir-fry over medium-high heat until the cabbage wilts and browns a little, about 5 minutes. Add the jalapeno, coconut and salt and continue to cook another 3-5 minutes. Add about 1/4 cup water and cook until evaporated. Add a trickle of lemon juice, taste for seasoning and serve. Serves 4.
via: The Merc
Note: You want to start with all your ingredients as close to room temperature as possible. This is because the coconut oil solidifies at 75 degrees. So, if you mix it with cold ingredients, it clumps a bit and this can drastically alter how your cookies come out. Trust me, I’ve been impatient before and the cookies I got were flat and off.
via: Being Vegan Eats