warm veggie bowl with ginger miso gravy
gravy:
1/2 cup vegetable stock
1 tbsp extra virgin coconut oil
1 tbsp agave nectar
1 tsp chili paste (or sriracha)
1 garlic clove, minced
2 tsp minced ginger
juice from 1/2 a lemon
2 tsp light miso
1 tbsp spelt flour
2 tbsp water
bowl
1 cup cooked rice, warm (I used a mix of brown basmati and black rice = purple rice!)
handful of string beans, trimmed
3 chard leaves, stems removed and chopped
1/2 yellow bell pepper, cut into bite-sized pieces
1 small carrot, peeled into ribbons
1 green onion, thinly sliced
1/4 avocado, sliced
chopped almonds
Make the gravy: Combine all of the gravy ingredients except the miso, spelt flour and water in a small sauce pan over medium heat. Bring to a simmer. Stir the miso, spelt flour and water together until most lumps are dissolved. Add this slurry to the pot and whisk. Let the gravy simmer and whisk it here and there until it has noticeably thickened, about 3 minutes. Strain the gravy with a fine sieve if you like. Return gravy to the small pot, cover and put keep warm.
Set a medium pot with an inch of water over medium heat and cover. Place the string beans in steamer basket. Once the water is boiling, put the steamer basket in and cover. Cook until beans are crisp tender, about 3 minutes. Add the chopped chard and cover again. Steam greens until wilted slightly, about 1 minute.
Place the cooked rice in a serving bowl. Top with the steamed greens and beans, bell pepper, carrot, green onion, avocado, almonds. Give the gravy a quick whisk (just in case some lumps form) and pour it over the veggies and rice. Serve warm.
Recipe source: the first mess