Brown Rice Bowl with Crispy Tofu, Veggies and Peanut Sauce

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I've been pretty distracted from HGK lately, what with the holidays, the kids being off for spring break, and general life getting in the way. Plus I've been preparing a lot of my tried and true recipes (Mock Chopped Liver and Mina de Masa, to name a few). Not much to report blog wise! Except maybe that trip we took to Great Wolf Lodge where the food available was so abominable that when I was describing it to my friend Chris-Anna I actually started to cry. How is it that as a society we have devolved so far?

Home cooking is definitely where it's at for me these days. There's really no restaurant that I desire to eat at in Cleveland, unless you count the Whole Foods salad bar. Last night's slow food dinner is something that I have been wanting to mention on HGK for many months now. It all started with that visit to Northstar Cafe in Columbus, OH where my daughter and I shared their famous beet burger and an extraordinarily delicious rice bowl. I vowed to learn how to recreate the bowl in my own kitchen, for I just could not live without this in my life. And it's not very often that we get down to Columbus.

This recipe is not, as they say, rocket science.

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