Lunch Day 15: Leaf & Bean Rice Bowl with Tofu Croquette

Leaf & Bean Organic Rice Bowl with our Signature Organic Tofu Croquette

Our mission is to make organic healthy meals affordable and accessible for everyone.  We selected this recipe because it provides a very balanced and delicious meal for those who are on the go and are seeking good, nutritious and delicious vegan dish.   

This dish provides a balance of carbohydrates, fiber, and protein that is filling and affordable.  Organic rice is used as the carbohydrate; it is filling, inexpensive, and easy to make. Sautéed seasonal organic vegetables provides a lot of vitamins, fiber, and minerals, and are fresh and more affordable than out of season items.  Last, our tofu croquette provides a boost of protein from tofu and mushrooms. The mushrooms also provide an extra boost of anti-oxidants, selenium (an anti-inflammatory), and Vitamin D.


Ingredients:

• I cup of cooked rice (organic white or brown rice)
• 1 head organic bok choy
• 1 organic carrot
• Some chopped organic brussels sprouts
• Some chopped organic cabbage
• Some organic mung bean sprout (grown by House of Leaf & Bean)
• Some organic onion stripes
• I tbsp organic olive oil or canola oil
• Pinch organic minced garlic and ginger
• Pinch organic cayenne pepper
• 1 tsp organic soy sauce
• 1 tsp sea salt

Kale and Mushroom Croquettes

• ‐  4 cups tofu freshly made by the House of Leaf & Bean (squeeze out the additional water)
• ‐  1 cup kale
• ‐  2 cups mushroom
• ‐  1⁄2 cup green onions
• ‐  2 tbsp corn starch
• ‐  2tbsp flour
• ‐  1 tbsp olive oil
• ‐  11/4 tbsp salt
• ‐  1 pinch cayenne pepper
• ‐  1 pinch fresh ginger
• - 1 tsp minced garlic

Directions:

--- Rice Bowl

1. Cook the rice in a rice cooker* or stove top.
2. Place the organic cooked rice in the bottom of the bowl
3. Put the organic cooked vegetables onto the rice
4. Put the cooked organic tofu croquette onto the sautéed vegetable
5. Finish by decorating with shredded raw carrots, cilantro leaves, or other colorful vegetables.

*a rice cooker makes the preparation of rice easy and fast.  The rice can be cooked and will stay warm in the rice cooker while the vegetables and croquettes are prepared.


--- Sauté the vegetables

1. Add oil to the frying pan and set the heat to medium
2. Put the minced garlic and ginger into the pan stir until light brown.  Be careful to monitor it, as it can burn suddenly.
3. Put all the remaining vegetables into the pan and sauté for approx. 2 minutes
4. Sprinkle salt and cayenne pepper onto the vegetables
5. Stir the vegetables until soft, but still crispy.  Be careful not to over-cook them, they should retain a slight firmness or crunch, such as an “al dente” feel.
6. Last, just before finishing, add soy sauce for coloring and seasoning and stir.

--- Tofu Croquette

1. Mix all ingredients except for the starch and flour in a big bowl and slightly grind them using the food processer
2. Add the starch and flour into the vegetable mix
3. Make round patties (2 dia x 1/2” thick)
4. Pan-fry the patties until light brown
5. Flip over to do both sides.

A simple, fresh, and organic meal is ready to serve!  It is deliciously yummy. It will make your stomach sing not sick!

​Source: House of Leaf & Bean