Steamed Veggie Rice Bowls with Tofu

Serves 4

• 1 tablespoon toasted sesame oil
• 12 ounces pressed tofu, thinly sliced
• 1 tablespoon gochujang paste
• 2 teaspoons pasted ginger
• 1 tablespoon finely minced green onion
• 4 cloves garlic, pasted
• ¼ cup soy sauce, additional for serving
• ¼ cup brown sugar
• 1 red bell pepper, sliced
• 1 carrot, sliced
• 1 cup snap peas
• 1 bushel broccolini
• 2 cups cooked medium grain rice
• Sesame seeds, for garnish

Preheat sesame oil in a sauté pan over moderate heat. Add tofu and toss in oil to coat. Sauté tofu until slightly browned.

In a bowl, combine gochujang paste, ginger, green onion, garlic, soy sauce, and brown sugar. Stir to combine and dissolve sugar. Pour mixture over tofu in the pan and toss in sauce to coat. Cook to reduce sauce, approximately 2 to 3 minutes, stir occasionally to prevent scorching. Remove from heat.

Pesto Zucchini Noodles with Cherry Tomatoes

Serves 2

• 2 medium sized (1 pound) zucchini, spiralized
• 1 tablespoon water
• 6 tablespoons (3 fluid ounces) sun-dried tomato pesto
• 1 (1.5-ounce) package basil, stems removed, chopped
• 1 cup (5 ounces) cherry tomatoes, halved
• Fresh grated Parmesan, for garnish

Preheat a sauté pan over moderate heat. Add spiralized zucchini to the pan followed by a tablespoon of water and cover with a lid. Steam for 1 to 2 minutes. Remove lid and add pesto and basil leaves, tossing zucchini in pesto to coat. Serve warm with fresh cherry tomatoes, and garnish with grated Parmesan.

RECIPE AND PHOTOGRAPH BY KRISTEL MATOUSEK
WWW.PHOTORICALFOOD.COM

Falafel Burger & Mediterranean Carrot Fries

Serves 4

Falafel Burger

• 1 cup (6.5 ounces) dried garbanzo beans
• Water, as needed
• 3 ounces onion
• 2 cloves garlic
• ½ cup (1.25 ounces) chopped cilantro
• ½ cup (1.25 ounces) chopped parsley
• 1 tablespoon lemon juice
• 1 tablespoon olive oil, additional as needed
• ¾ teaspoon ground cumin
• 1 teaspoon salt
• 4 brioche hamburger buns
• Butter as needed, for toasting buns
• 4 pieces green-leaf lettuce
•  
• Plant-based Tzatziki sauce, as needed
• 12 slices cucumber
• 8 slices tomato
• 4 slices onion

Carrot Fries

• 4 large (10 ounces) carrots, batonnet cut
• 1 tablespoon oil
• 1 teaspoon za’atar
• ½ teaspoon garlic powder
• ½ teaspoon sumac
• ½ teaspoon salt

To make the burger, place garbanzo beans in a bowl and cover with water. Let beans soak overnight, or for a minimum of 8 hours. Strain off excess water and transfer to food processor followed by onion, garlic, cilantro, parsley, lemon juice, oil, cumin, and salt. Process until fully combined and uniform in consistency. Divide the mixture into 4 equal balls and press each into a patty shape, ½ inch in thickness.