Making a rice bowl!
I made this for supper last night. I got some new bowls so I could start making rice and noodle bowls because every time I see one of these recipes on a blog or Pinterest I am just drooling, so I had to try it! This will be a regular thing, that’s for sure.
Loads of organic veggies; I mean LOADS!
kale, carrots, bok choy, green onions, red onion, mushrooms, red peppers, fresh cilantro
Lundberg organic brown basmati rice
and Sol Cuisine Korean BBQ meatless chicken.
Oh. My. Goodness!
Was it greedy of me to eat two full bowls?
(Today I had the leftover veggies with some leftover quinoa and some Kim-chi (also a first) for lunch. It doesn’t get better than this. Honestly.)
Sol Cuisine Organic Falafel is pretty tasty – flavour-wise, but I find them a bit dry. The recommendation is to do them in the oven, and I did that the first go-round when we had them for supper a while back, but I made some changes when I had them for lunch and they were vastly improved.
I fried a couple of these little chickpea-morsels on my Green Pan with a bit of Extra Virgin Olive Oil (E.V.O.O.) and just before serving, I poured a few drops of water on each of them, then squashed them down a bit with my spatula. The result was a very nice and moist falafel which I then popped into a roti with some shredded organic romaine, some organic tomato slices and a lovely tahini-tamari-lime juice-agave sauce. YUM!
Incidentally, the Sol Cuisine falafel product comes with its own tahini sauce, but be sure to thaw it separately before you start cooking. The “warm-water” method doesn’t really work. I prefer my own sauce just the same.
Sadly, the resulting roti was not camera-worthy, but believe me, it went down a treat!
These small falafels are great for a quick lunch, but they can be a bit pricey. We tried another brand (which I will tell you about some time) that I found to be even better.