apple apple cider vinegar avocado banana basil black pepper brown rice cabbage canned tomatoes carrots cayenne chickpeas cilantro cinnamon cumin dairy free egg free garlic ginger gluten free Kale lemon Nutritional Yeast onion paprika parsley quinoa raisins red pepper rolled oats soy milk spinach stevia sumac sweet potato tahini tofu tomato tomatoes turmeric vegan vegetarian walnuts wheat free whole-wheat flour
- 2 medium purple eggplants
- 1 yellow onion
- Assorted shitake, oyster, enoke mushrooms
- Tamari or soy sauce for “saltiness”
- 1 package of organic extra firm tofu
- Pickled ginger
- Garlic powder to taste
- 2 cups brown rice
- Rice vinegar (*we prefer Less sodium and less sugar varieties)
Set up brown rice to cook. I use 2 cups of long grain organic rice and 3 cups of water in order to create an al dente texture. Bring rice to a full boil on a high flame and then cover and simmer on low for 50 minutes.
Slice eggplant, onion and mushrooms into grill sized pieces. Eggplant and onion should be about 1/2 inch thick in rounds or long enough wedges to bridge slates. Sprinkle with garlic powder. Slice tofu into 1/2 inch cubed blocks and sprinkle with garlic.
Use a grill or grill pan to cook all ingredients except for ginger and avocado. Preheat pan or grill on high heat and place items to be grilled in order of density: eggplant and tofu, onion, and then mushroom. Sprinkle with tamari if desired while cooking and sear all sides.
Serve with brown rice (add a bit of rice vinegar for a “Japanese sticky rice” taste) and garnish with avocado slices and pickled ginger.