Dragon Bowl with Miso Gravy

Serves 4

Preparation and cooking time: 45 minutes

When I first visited British Columbia to visit Kevin's family and friends 2 years ago, I completely fell in love with the place, the wilderness, the ocean, the genuine and friendly people, I even kind of fell in love with Ice Hockey (who knew one day I'd be cheering along for the Canucks in a packed stadium hoping for a good old fight on the ice?). Alas, there was no fight and the Canucks lost, which was disappointing, but then all dissappointment was forgotten the next day when we discovered what is now our number 2 favorite vegan restaurant ever (NYC's Candle Cafe is in 1st position). The Naam is a vegetarian/vegan restaurant in Vancouver, it has been around since 1968 and is open 24/7... I know, the thought of being able to grab some of the world's most amazing vegan food at any time of day or night almost made me move across the Atlantic in 3 seconds straight. Think of the endless culinary possibilities: a Sunday hangover no-milk ice cream blueberry milkshake, a post-party 4am breakfast burrito, can't get to sleep? Go grab pancakes! Ok.. maybe me living near The Naam would be a little dangerous after all.

Naam is most famous for its homemade miso gravy, they serve it on potato wedges or poured generously over their delicious Dragon Bowl. This Dragon Bowl is both super healthy, with whole grains, veggies and miso, and is true comfort food, with its creamy delicious peanuty gravy. Until we do move to Canada (and the day will come..) I want to have this at home on a regular basis, so I recreated it, and I'm pleased to say it is almost exactly as my taste buds remember it from Vancouver, in other words it is delicious. Trust me, once you've tried the miso gravy you'll be eating it by the spoonful, pouring it over everything and may consider going on a miso gravy detox (except you won't need to cause it's so good for you!)

Ingredients

For the Miso Gravy

2 cups of water

1/4 cup coconut or canola oil

2 T toasted sesame oil

2 T rice vinegar

1 T agave syrup (or  honey)

2 tsp soy sauce

2 large garlic cloves, minced
1 T of unsweetened peanut butter

1 T minced ginger

1/2 cup of flour (I used chickpea flour but you could use any type)

4 T dark miso paste

For the Dragon Bowl

1 cup uncooked brown rice

1 cup of cauliflower, chopped into bite size pieces

1 cup of broccoli, chopped into bite size pieces

1 cup diced firm tofu, drained

1 tsp soy sauce

1 carrot, grated

1 T beet, cooked and grated (optional)

2 tsps toasted sesame seeds

Directions

Bring the rice to a boil in 2 cups of water with a pinch of salt, reduce the heat and let simmer until cooked, about 40 minutes. 

About 10 minutes before the rice is done start with the next steps.

Combine all the Miso Gravy ingredients in a small pan, except for the sesame oil and miso paste. Bring to the boil, remove from the stove, add the miso and the sesame oil and process in a blender until smooth. Keep on one side, covered so it keeps warm. 

In a bowl, place the cauliflower, tofu and broccoli, add the soy sauce and mix until the soy sauce is evenly distributed. Now steam the veggies and tofu until cooked but still slightly firm, about 10 minutes. 

Place the rice in bowls, serve the steamed veggies on top, drown it all in miso gravy and add a small handful of grated carrot and beetroot in each bowl. Sprinkle the toasted sesame seeds on top. Admire.. and devour!

This dish is good served cold the next day too, I am eating it on the train as I write this.