For those of us who aren’t gluten-free or vegan, it’s not often that we go looking for gluten-free, vegan recipes. When I bring food to family gatherings, I almost never tell anyone it’s allergy friendly because most people associate those words with a sense of tastelessness. However, this may be my best gluten-free, vegan recipe yet! Throwing things together and making things up as I go is my favorite way to cook, so when it turns out great it makes me very happy.
I love eating fresh, crunchy veggies with Asian-inspired sauces and seasonings. With all this trendy talk about macro bowls, I knew I had to try my own.
There are a few delicious fermented foods in this recipe including sauerkraut and miso. I also got to make some baked tofu, which is my favorite way to eat it. There are a lot of ingredients here, but don’t be overwhelmed, it’s actually a very simple recipe.
Miso Ginger Macro Bowl:
Ingredients:
1 cup cooked quinoa
1 package of extra firm tofu
2 large carrots
2 cups spinach
1 cup cherry tomatoes
1 small bunch of broccoli
1 cup radishes
1 cup Bubbies sauerkraut
Dressing of your choice (I used Whole Food’s Carrot Ginger Miso)
1 TBSP sesame oil
1 TBSP tamari
1 tsp honey
1 tsp crushed fresh ginger
