Asian mushroom bowl with silken tofu, red rice and sesame tamari dressing

Enjoy a bowl filled with flavourful mushrooms, nutty red rice and smooth silken tofu! 

Asian mushroom bowl with silken tofu, red rice and sesame tamari dressing

Ingredients

350 grams organic silken tofu

2 dl / 0.8 cups red rice

400 grams mixed mushrooms (for example champignon, oyster mushroom, shiitake mushroom)

1 garlic clove

2 cm fresh ginger

1 red chili

1/2 pointy cabbage

2 spring onions 

1 tbsp cold pressed coconut oil

Sesame tamari dressing

2 tbsp tamari

2 tbsp sesame oil

Garnish

Thai basil

How to

Cook the rice according to the instructions on the packaging. 

Brush the mushrooms. Slice the bigger ones. Peel and finely chop the garlic and ginger. Chop the cabbage. Cut the chili in half, remove seeds and pith, finely chop the rest. Slice the spring onion.

Fry garlic, ginger, mushrooms and chili in oil until fragrant. Add the mushroom and fry until soft and crispy around the edges. Add the cabbage and fry for another minute. Remove from heat, add the rice and spring onion. 

Cut the tofu in cubes. Mix tamari and sesame oil. 

Divide the mushroom and rice fry in 4 bowls. Put the tofu on top, drizzle with the dressing. Garnish with Thai basil.

* This is a recipe for Swedish food magazine Allt om Mat, issued in February 2018. Recipe and styling by me, photo by Magnus Carlsson. 

Red rice salad with yellow beets, Jerusalem artichoke and butternut squash patties

Red rice salad with baked yellow beets, Jerusalem artichoke and butternut squash patties

4 portions

Ingredients

2 dl red rice, uncooked

400 grams yellow beets

200 grams Jerusalem artichoke

100 grams red cabbage, shredded 

1 handful of fresh parsley, chopped 

70 grams mixed salad leaves

1 tbsp cold pressed olive oil 

salt and pepper

Butternut squash patties

5 dl butternut squash or pumpkin fibers *

4 dl/320 grams cooked chickpeas

1/2 sorghum flour (you can also use oat flour/quinoa flour/buckwheat flour)

1 dl fresh herbs of your choice (I used parsley + basil), or 2 tbsp fresh frozen

1 dl pepitas 

Topping

Turmeric toasted cashews **

Cress  

How to

Pre heat the oven to 200 degrees Celsius.

Cook the rice according to the instructions on the packaging. 

Mix the pepitas coarsely. Mix the ingredients for the pumpkin patties to a smooth batter using a immersion blender or a food processor. For in to patties, turn around in the pepitas. Put on a baking sheet and bake in the oven for about 15 minutes, until patties are firm and the pepita coating get lightly golden. If you want a really crisp coating you can fry the patties for about 1 minute on each side after baking in the oven. 

Peel all the yellow beets except for one. Cut in to chunks. Slice the last yellow beet thinly using a mandoline, or a sharp knife. Wash and scrub the Jerusalem artichoke very well, making sure no dirt is left. Slice thinly. Put beets and artichokes on a baking sheet, drizzle with oil and roast in the oven for about 20 minutes, until beets are tender, and artichokes are soft with crispy skin.

Mix all the ingredients for the salad, serve with the patties. Top with cashews and cress. Preferably serve the salad with a creamy spread

* With "fibers" I mean what you get left after juicing vegetables, for example butternut squash if you're making my Butternut squash chia pudding. If you don't have any "pure" vegetable fibers you can also use puré of whichever veggie you want (pumpkin/carrots/beets). If so you might have to add som more flour to get the patties to stick together. 

** Toast 1 dl cashews tossed with a splash of cold pressed olive oil, a pinch of sea salt and two (or three) pinches of ground turmeric for about 10 minutes in the oven at 175 degrees Celsius.