Forbidden Rice Bowl

Whole Food Plant-Based has reversed my Type II diabetes. I'm retired, into fitness, yoga, and healthy eating. Love dogs and have 2 beautiful Shelties that I adore. Married 28 yrs. to a great guy.

subheading: RAW VEGETABLES:

2 Watermelon radishes, sliced thin and then cut in quarters

1 large Carrots, shaved into thin ribbons

6 Yellow baby bell peppers, sliced thin

1 Zucchini, shaved into thin ribbons

1 cup Pea shoot sprouts

2 bunches of Boy Choy

subheading: COOKED VEGETABLES:

16 ounces sliced Mushrooms

1 white Onion, cut into slivers

8 ounces Snap Peas

subheading: OTHER INGREDIENTS:

2 cups cooked Forbidden Rice

2 cups Pickled Cabbage

subheading: PICKLED CABBAGE:

2 cups chopped purple cabbage

2 cups wine vinegar

2 tablespoons agave or maple syrup

2 large sprigs of rosemary

subheading: DRESSING:

1 Tablespoons Miso paste (yellow or white)

2 teaspoons Mushroom powder also called umami seasoning

1 Tablespoon Soy sauce (or tamari for a gluten-free option)

2 Tablespooons Chili sauce

½ cup Warm water

1 teaspoon Maple syrup or date syrup

1 teaspoon Sriracha (optional for a bit of heat)

Directions at kathysvegankitchen.com

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