Happy New Year dear friends and readers! This recipe I’m sharing today is like a big warm, gravy hug. Because in the cold of winter everyone likes a little gravy with their hugs, right?
We’ve been holed up for 3 days straight now as our little one battles his first knock-you-on-your-ass flu. The poor little munchkin has had a fever, aches, a runny nose that won’t quit and a big cough too. He’s also had no appetite, and for a mama to bear witness to this is hard. Especially when you’re a mama that likes to feed people to make them feel better and he won’t even eat your magical almond butter toast.
In any event, I tried to ply him into eating with a bowl of warm brown rice (one of his favourites) and even that got a big “No thank you”. So I made this bowl instead, and told him of all of the wonderful things in it, how it would fill him up with goodness and make him feel warm and comfy cozy, how it would help his body fight this nasty bug that’s got him down. He almost looked like he might have had some, but still didn’t bite. So I ate it up and am hoping that all that goodness is going to help me keep whatever this bug is at bay. Here’s really hoping.
This Wellness Bowl starts with chewy, brown rice and into it goes tamari-fried tempeh, juicy grape tomatoes, protein and Omega-packed shelled hemp seeds (also known as hemp hearts) and vibrant fresh cilantro. Topped generously with warm, Turmeric Miso Gravy. For the gravy I just made my standard holiday gravy and added a dose of turmeric for its anti-inflammatory superfood powers.
So much wellness. So much comfort.
- FOR THE BOWL
- 3 cups cooked brown rice
- 200g tempeh
- ½ tbsp coconut oil
- 2 tbsp tamari
- 1 cup grape tomatoes, halved
- ¼ cup cilantro, chopped
- 2 tbsp shelled hemp seeds
- FOR THE TURMERIC MISO GRAVY:
- 2 tbsp nutritional yeast
- 1 tbsp flour
- 1 tsp turmeric
- ¼ tsp garlic powder
- pinch sea salt
- ¾ cup water
- 1 tsp dijon mustard
- ½ tbsp white miso paste
- Steam the tempeh for 20 minutes, and set aside 5 minutes until cool enough to handle. Slice into thin strips ⅛"-1/4" thick. Place tempeh in a bowl and drizzle with the tamari, tossing to coat all the pieces before it's all absorbed.
- Heat the coconut oil over medium-high in a frying pan. Place the tempeh down and cook for 3 minutes per side, until browned and crisped. If your pan is not large enough to accommodate the tempeh in a single layer, cook in 2 batches adding more coconut oil as needed. Set aside.
- Make the gravy. In a small saucepan, stir the nutritional yeast, flour, turmeric, garlic powder and salt over medium heat for 2 minutes. Add in ¼ cup of the water and whisk until smooth and no lumps remain. While still stirring, add in the remaining water. Increase heat and bring to a simmer for 3-4 minutes until slightly thickened. Lower heat and stir in the dijon and miso paste until dissolved.
- Assemble the bowl by dividing the rice, tempeh strips, tomatoes, cilantro and hemp seeds between 2 bowls. Serve, topped generously with warm Turmeric Miso Gravy.