In the 70s and 80s many vegetarian restaurants offered some kind of brown rice bowl, which consisted of some combination of borwn rice, tofu, beans, veggies, and a sauce. In NYC in Angelica Kitchen they called it the Dragon Bowl. It’s simple, hearty, co-op food—nothing fancy, but tasty and filling. So when I asked Derek to pick a recipe for dinner last night, he picked this “brown rice supper” menu from Deborah Madison’s Vegetarian Suppers cookbook.
For a simple weeknight dinner, it seemed to have a lot of components. I first made the brown rice, then browned some tofu. Derek made the peanut sauce, and I used my tofu skillet to stir-fry my carrots. I also made a quick savoy cabbage stir-fry, since I had some cabbage I wanted to use up, and I thought that just carrots wasn’t quite enough vegetable for a rice bowl dinner.
Madison’s peanut sauce recipe is quite green, with lots of cilantro and lime zest and juice, plus some mint. Neither Derek nor I cared for it that much. The lime flavor seemed to dominate, and add a harsh note. It was more lime sauce than peanut sauce.
The carrot recipe was fine. You basically just roll cut the carrots, quick stir-fry them with ginger slivers in a little oil, then add a little soy sauce and some water, steam until soft, then throw in some scallions at the end and reduce the liquid to a glaze. They tasted fine, but weren’t exciting. I would make the carrots again if I had ginger and scallions on hand, but I wouldn’t be in a rush.
We’ll keep looking for a rice bowl + sauce recipe that we love.