Wednesday, June 1, 2011

Organic Rice Bowl

The Chef: Colleen

The Menu: Rice bowl with organic greens, pea shoots, cherry tomatoes, avocado, red onion, and yellow bell pepper—all tossed with olive oil, fresh lemon juice, and sea salt

The Dish: What you see above is my favorite meal to make at home. Just as I have had a smoothie every morning for the last 15 years, my go-to work-week dinner is warm rice (it has to be warm!) topped with a medley of fresh vegetables (avocado is key) and then seasoned with either sesame oil and Bragg or olive oil, lemon juice, and sea salt. You have to try it—seriously. This week, our good friend and VegNews Technology Director, Paul Russell, is in town from England (he used to live locally), and he brought along his incredibly smart/adorable/lifelong vegan son, Thomas. I have been making lunch for Mr. T every day (as we so affectionately call him), but, frankly, I have no idea what kids eat. He seems to be enjoying all the fresh veggies, but he may really be craving pizza, pasta, and faux chicken wings (is that what veggie kids eat?). If I need more lunchtime inspiration, I know where to get it: We gave a great story on Easy Vegan Meals over on this week, and it's packed with super simple ideas for every meal of the day. And, hello, check out this gorgeous (not-so-simple but totally gourmet) Quinoa, Avocado, and Sweet Potato Timbale recipe we just posted from vegan chef Tal Ronnen. Who says vegans don't eat well?!?

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