California Sunflower Bowl in honor of the life and passing of Bob Weir

California Sunflower Bowl in honor of the life and passing of Bob Weir

What Fed Us

Some of my earliest food memories live alongside music.
Some of my fondest food memories are tied to Shakedown Street.

Lot food.
Real food.

Veggie burritos wrapped in foil and eaten wherever you landed.
Coolers cracked open.
Paper plates balanced on knees.

Food made by people feeding each other because that’s what the moment required.

This was vegan food for me before I had language for it.

Plant-based eating before it was curated, branded, or explained.

Food born of conscience, necessity, and community.

That way of eating shaped me as much as the music did.

Months ago, I made a grown-up version of what I once called my Garcia grilled cheese—an echo of those early influences, translated through time.

Sourdough ligthly toasted and brushed with black truffle oil.

Garden pesto piled high.

Heirloom tomatoes layered in.

Vegan feta melted until it was creamy and unapologetic.

Warm, nourishing in every way.

A simple thing, elevated, but still rooted in the same impulse: feed people well, because that’s what the moment asks for.

It came together the same way the lot food always did—intuitively, without performance.

Indulgent and grounding at the same time. A reminder that nourishment doesn’t have to be austere to be honest.

That grilled cheese was about presence.
About pleasure without apology.
About feeding the moment you’re standing in.

This Bobby Bowl is what I carry forward—a small offering, made while listening to Bobby and the boys.

It’s lighter.
Cleaner.
More alive.

It honors California food as I’ve always understood it—sun-fed, mineral, honest.

Greens that still taste like the earth.

Sprouts that are actively growing.

A bowl meant to be eaten barefoot, windows open, early light coming in.

This recipe isn’t about nostalgia.

It’s about continuity.

Because what we were being fed wasn’t only food.


The Harmony That Held Us

The last time I saw Bobby was at the Sphere in Las Vegas in 2024. It felt like coming home again—not to a place, but to a unifying frequency.

To an extended family bound by vision and a shared knowing that the world is alive with meaning, layered and shimmering, far more mysterious than we’re taught to believe.

I assumed there would be another show.
Another tour.
Another next time.

You don’t realize you’re standing inside a last moment.
You just think you’ll see them again.

That weekend felt like a reunion in the truest sense.

Friends came in from all over the country—people I’d been bound to for decades, not because of proximity or nostalgia, but because of what the music represented.

We picked up right where we left off.

Because when a bond is formed around shared vision instead of circumstance, it doesn’t erode.
It doesn’t require maintenance.

It simply is.

In 1990, my freshman year at Mizzou, there was a group of us who all landed on the Dead at the same time.

Looking back now, it feels less like something we discovered and more like something we were led toward.

It became everything we did—listening to music, hanging out, going to shows, and slowly learning how to look at the world through a different lens.

What started as music became a way of seeing.

A shared orientation.

A quiet agreement that there was more going on here than we’d been told, and that paying attention mattered.

That orientation felt familiar even then—like an inheritance.

It echoed the generation before us, the people of the 1960s who challenged authority, questioned consensus reality, and cracked open the idea that consciousness itself could expand.

The music carried that lineage forward.

Not as nostalgia for a past we hadn’t lived, but as a continuation of the same inquiry—translated into our own moment.

Psychedelics certainly played a role in that widening of perception.

They weren’t an escape so much as an opening—a way of loosening the grip of what we’d been told was fixed or unquestionable.

Around the same time, I was reading Ken Kesey, discovering meditation, and finding others who were asking the same kinds of questions.

The music, the books, the inner work, the community—they braided together.

The Grateful Dead connected me to a sense of Godliness in a way no church ever could.

It wasn’t about doctrine or rules—it was about direct experience—a feeling, a subtle knowing and recognition, a connection to joy, love, and a humbled reminder of our shared humanity.

A hug, and an I love you, man.

An I dont know you, friend, but I love you.  

Strangers hugging strangers.

Whatever you want to call it—each of us names it differently, but the understanding is the same thing: the Source, the flow, the other side, the way, it’s always there; it just gets buried.

Their music helped clear a path back to it, not by telling us what to believe, but by reminding us how to listen and how to see it’s shining light in one another.

What emerged wasn’t just a taste in music.
It was a way of standing in the world.

A shared understanding that reality is layered, that authority can be interrogated, that lived experience matters.

And within that, I found like-minded people—and a place that felt more like home than any physical place ever had.

What that world gave me wasn’t fantasy.
It was learning how to see with clear eyes.

Not from idealism.
Not from anger.
But from something deeper—almost universal.

A truth that didn’t need convincing or defending.
Something that would stay with me for life.

The music taught me to think outside the box—not because boxes are bad, but because most of them are inherited without question. It taught me to pause, look again, listen harder.

To notice who benefits from the rules and who gets left out by them.

That kind of awareness doesn’t make you louder.

It makes you steadier.

Almost overnight, penny loafers became Birkenstocks. Argyle sweaters gave way to tie-dyes. Not as costume—never as costume—but as a shedding.

A declaration.

I never looked back because there was nothing honest to return to.

In the summer of 1991, my dad spent a few months in San Francisco. While he was there, he sent me a tie-dyed postcard from Haight-Ashbury.

By the time I saw the Grateful Dead live that fall—1991, at the Cleveland Coliseum—we’d already shared something that didn’t need explaining.

It was a cool connection to have with my father.

A quiet exchange, young and old, reminding each other what it’s all about.

The postcard had a quote from The Doors on it:

I awoke with the dawn, and put my boots on.
I took a face from the ancient gallery and walked on down the hall.

The West is the best.
See you in September.

Love, Dad.

It didn’t feel like advice.
Or persuasion.
Or a lesson.

It felt like recognition.

Like we were meeting each other in the same place from different points on the road.

Seeing the Dead live didn’t start anything.
It confirmed what I already knew.

I wasn’t getting off that bus.


What About Bob?

There was something about Bob Weir that always felt steady.

Not flashy.
Not transcendent in a way that left the body behind.

He stayed here. In the song. In the rhythm. In the long arc of the work.

He held the middle.

While others burned bright or fell away, Bobby kept showing up—barefoot, weathered, present. He didn’t abandon the experiment when it got hard or when time took its toll.

He kept walking it forward, letting the music age, letting himself age with it.

There was wisdom in that.
A kind of faithfulness that didn’t need explaining.

What the Grateful Dead offered wasn’t escape.

It was orientation.

A way to stand inside uncertainty without needing to dominate it.

A way to listen—really listen—to each other, to the moment, to what was trying to emerge.

Bobby carried that forward long after many others were gone.

He kept the door open.

That’s why this loss feels different.

Not because the music stops—it doesn’t.
But because one of the living anchors is gone.

And still, what he embodied remains.

In the songs.
In the way we gather.
In the way we feed each other.

In bowls of food passed across tables.
In memories that don’t fade but deepen.

This recipe, this writing, this act of attention—it’s all part of that same lineage.

Not trying to hold on.
Not trying to recreate.
Just continuing.

Because nothing real is ever lost.
It just changes form.


Memphis, 2003

In 2003, I saw Bobby at the New Daisy Theater in Memphis.

That night lives separately in my memory—clear, embodied, intact. He held the center of that room without effort. Barefoot. Sweet-eyed. Steady. He wasn’t trying to transcend life. He was fully in it.

Grounded.
Present.
Keeping the experiment human.

I was dancing—not watching, dancing—when someone asked if I wanted to meet him backstage.

Backstage wasn’t glamorous. It was quiet.

Human.

We stood together and took a picture.

Nothing ceremonial.

No performance.

Me and Bobby (2003)

At the time, it felt special, but not monumental.

But, somehow I knew.

It felt like alignment rather than novelty.
Like something clicking into place without needing to be named.

The kind of moment that doesn’t announce itself—
it simply settles in,
and remained pure and grateful.

When the Anchors Are Gone

I took it extremely hard when Jerry Garcia died. That loss cracked something open in me. But Bobby was still here. And so was Phil, Mickey, and Bob.

The music kept breathing.
The way of being—curious, awake, communal—still had living anchors in the world.

Now Bobby is gone.
And Phil is gone.

And with them, something has completed itself.

Not just a band.

Not just an era.

But a way of being that shaped my inner life for decades.

There was simply nothing like it.

And it fucking hurts.

Not in a poetic way.
Not in a way that wants to be softened.

It hurts because something real is over. Because what once felt endless is suddenly finite. Because this music didn’t just accompany my life—it helped form it.

When I heard Bobby had died, Brokedown Palace rose up immediately—not as a thought, but as a feeling. A trust in laying the road and the body down together.

In letting the burdens fall away. In being received by something vast enough to call us home.

The Grateful Dead didn’t give me answers.
They gave me permission.

Permission to trust experience over approval.
Permission to choose conscience over comfort.
Permission to live awake, even when it put me on the fringe.

That’s what I mean when I say I never got off the bus.

His death unlocked memories.

When music shapes a very formative time in your life, it doesn’t live only in your ears—it embeds itself in your body, your identity, the way you learned how to see.

So when that music loses one of its living anchors, it isn’t just the person you grieve.

You grieve the version of yourself that was formed in that sound. The time, the openness, the becoming. A whole interior landscape comes back online at once.

That’s what this kind of loss does.
It reminds you who you were when everything first cracked open—and that part of you still matters.

We didn’t know then that Bobby had been diagnosed with cancer back in July.

His fans weren’t told.

There was no announcement, no public reckoning with illness.

We only learned after his daughter shared news of his passing.

In typical Bobby fashion, he didn’t ask for sympathy or fuss.

He didn’t make a show of it.

He stepped back the same way he always did on stage—quietly, unassumingly, letting others—or the music itself—take the lead.

No performance.
No explanation.

Just a gentle withdrawal into the life he had left.

That restraint was its own kind of generosity.
A final act of grace.


What I Carry Forward

So I cook.
I feed people.
I stay awake.

This bowl—this food—is part of that devotion.

What I carry forward is compassion.
Awareness.
And the understanding that we are all just walking each other home.

I was reminded of that when I saw Ram Dass’s Instagram feed—a photograph of him and Bobby together.

Two men who understood, each in their own way, that presence matters more than performance.

That love doesn’t require volume.

That you don’t have to dominate a room to shape a life.

It didn’t feel surprising.
It felt inevitable.

As if the thread had always been there—visible only to those paying attention.

Aside from his earliest days, I saw Bobby through every chapter his music lived in.

I didn’t follow out of nostalgia or loyalty to a band name—I kept showing up because the music kept meeting me where I was. It changed as I changed.

The music went on until I couldn’t anymore, not because it stopped mattering, but because time and life eventually ask different things of our bodies.

What he gave won’t end as long as the spirit remains. And the spirit doesn’t belong to one body or one lifetime—it moves through all of us.

There’s a thread that connects us, whether we name it or not, and Bobby’s music lived on that thread.

It met people where they were, softened what needed softening, and reminded us—again and again—to come back to the heart.

Now that Bobby has left the body, what he offered is still here. Not as a performer or personality, but as a presence.

It’s  the quiet knowing that we are all walking each other home, carried by the same music, the same love, the same shared breath.

It just moved out of the room and into memory, into the way certain songs still land in my chest, into the quiet recognition that something meaningful walked alongside me for decades.

Now that he’s gone, the music lives on the way all real things do—carried by people, by feeling, by the unseen vibrations that keep moving long after the sound itself fades.

As Ripple says, “If I knew the way, I would take you home.” Maybe that’s what he was always doing—walking with us, song by song, until we remembered the way for ourselves.

This recipe is a small token—my way of giving back. I could never repay what the music gave me.

That gift is too large, too formative, too alive.

But I can pass it along.
I can feed people.
I can keep Bob’s memory moving through the world through my art, the way the music always moved through me.

A way of saying thank you—for the music, for the memories, for the long strange trip, and for the understanding that the end is never the end.

It’s a crossing.
A release.
A beginning that asks us to keep listening.

River gonna take me
Sing me sweet and sleepy
All the way back home

🌻

This is a raw vegan, living bowl. Nothing here should feel cooked down, muted, or overworked. If an ingredient looks tired, skip it.

  • Use the best produce you can find. When a dish is this simple, quality isn’t optional—it’s the point.

  • Greens should taste alive. If your dandelion greens are aggressive, use less. This bowl rewards restraint.

  • The dressing should almost disappear. If you can clearly identify “lemon” or “oil,” you’ve gone too far.

  • Toss the beans first. This grounds the bowl and keeps the greens from wilting.

  • Layer loosely. Scatter, don’t stack. This bowl needs air.

  • This bowl is meant to be eaten fresh. It does not travel well and does not want to be prepped hours in advance.

  • If you feel the urge to add heat or crunch, pause. Ask whether you’re improving the bowl or interrupting it.

  • Eat it barefoot if you can. Windows open. Light coming in.

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California Sunflower Bowl

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Stephanie Bosch
  • Prep Time: 15–20 minutes
  • Total Time: 15–20 minutes
  • Yield: Serves 2 generous bowls 1x

Description

The California Sunflower Bowl is a raw vegan, living bowl 🌱 🥣 with —fresh greens, sprouts, tender beans, and a barely-there dressing meant to feel like early morning light. It’s grounding without being heavy, expansive without excess. This is food that stays awake, food that keeps you in your body.


Ingredients

Scale

Living Greens

  • 2 cups watercress or pea shoots
  • ½ cup dandelion greens, finely chopped (light hand)

Crunch & Color

  • ½ cup red cabbage, shaved very thin
  • ½ cup thinly sliced cucumber (English or Persian)

Living Add-Ins

  • ½ cup sprouted sunflower seeds
  • ¾1 cup white beans (cannellini or navy), drained and rinsed
    (room temperature or gently warmed)
  • ½ cup microgreens
  • 1 ripe avocado, sliced
  • Nutritional yeast, just a touch.

Morning-Dew Sauce

  • 3 Tbsp best olive oil
  • 1½ Tbsp fresh lemon juice
  • 1 tsp apple cider vinegar
  • ¼ tsp fine sea salt, or to taste
  • Optional: ½ tsp white miso or a few drops of maple syrup

Instructions

  1. Toss the beans first with a small spoonful of the dressing to ground the bowl.

  2. Layer greens loosely in a wide bowl. Do not compress.

  3. Scatter cabbage, cucumber, sunflower sprouts, and microgreens.

  4. Nestle in avocado slices.

  5. Drizzle lightly with remaining dressing.

  6. Finish with a soft dusting of nutritional yeast.

Stop before it feels finished.
This bowl wants space.


Butter Beans al Pesto with Zucchini Ribbons, Roasted Cauliflower & Lime–Pistachio–Dill Crunch

Butter Beans al Pesto with Zucchini Ribbons, Roasted Cauliflower & Lime–Pistachio–Dill Crunch

Lately, my days have been full in a very particular way. Between working late into the night, writing menus, and building out operations and procedures for work, my brain is constantly organizing and holding a lot at once.

At the same time, I’ve been writing more for my blog—reading, revisiting old movies, and soaking up time with my oldest home from college, while also sitting with the reality that my son leaves for boot camp in June.

I’m trying to really take advantage of this small pocket of downtime before I’m back in the kitchen and soon stepping into a newly assigned front-of-the-house lead role at Gateway—a shift that moves me into a more public, relational side of the work I already love. I’m honored. It feels like a liminal space: part reflection, part preparation.

What I crave most right now is food that feels healthy and nourishing without asking too much of me.

This bowl came together because of a craving more than a plan.

I kept thinking about pesto and white beans, and the way that combination feels both comforting and clean. Roasted cauliflower because I had some on hand—warm, caramelized, grounding. But I didn’t want the dish to feel flat or pale or beige. I wanted contrast. I wanted lift. I wanted something that felt intentional without being fussy.

That’s where the zucchini ribbons came in. I love their shape—the way they curl and fold instead of sitting still. They bring freshness, lift, and lightness that breaks up the softness of the beans. And then I wanted crunch, a little heat, and something bright enough to lift the whole dish. Lime-kissed pistachios with chili and fresh dill did exactly that. Salty, citrusy, herbal…a finishing element that wakes everything else up.

What I love most about this bowl is how rounded it feels. The butter beans provide real, sustaining plant-based protein. Between the beans, pesto, pistachios, and even the cauliflower, this is a meal that is super satisfiyng.

When my daughter asked me if I’d followed a recipe, I told her no.
I followed my gut.

I was standing in the grocery store thinking about what sounded good together, what my body was asking for, and what felt right in that moment. There wasn’t a plan. And honestly, some of my favorite dishes come together that way. When you’ve been cooking as long as I have, ingredients start to speak to each other. You learn to listen.

That same instinct shows up in my writing, too. A lot of what’s been coming through lately—recipes, reflections, menus—feels unblocked and unfiltered. Less edited. More honest. And the results, both on the plate and on the page, have been quite delicious.

Why this recipe works is that it doesn’t require perfection—or a perfectly stocked fridge. This is a use-what-you-have kind of meal. If you have beans, something green, a sauce you love, and a way to add texture, you’re already most of the way there.

Butter beans are my favorite here, but cannellini, great northern, or even chickpeas work just as well. Jarred pesto is completely fine. Homemade is wonderful, but this isn’t the moment for extra work unless you want it to be. Roasted vegetables can be cauliflower, broccoli, Brussels sprouts—whatever’s already in your crisper. Zucchini ribbons can be swapped for shaved carrots, cucumber, or thinly sliced fennel.

The point isn’t the exact ingredients.
It’s the structure.

Something warm.
Something fresh.
Something creamy.
Something crunchy.

This dish is great warm or cold, which makes it ideal for busy weeks. I love it slightly warm when it’s just been made, but it’s equally good straight from the fridge the next day. If you’re planning on leftovers, there’s one thing I really recommend: keep the pistachio crunch separate.

Nuts soften once they’re mixed into anything moist, and that crunch is doing important work here. Wrap the pistachios and keep them on the counter or in the pantry, then sprinkle them on right before eating. It takes almost no effort and makes the whole dish feel freshly made again.

One small detail that makes a big difference here: the pistachios I used were Wonderful brand  jalapeño lime pistachios. They’re relatively new to the market, I think, and hands down my favorite, right alongside chili-roasted pistachios (Thanks, Amy).

They have just enough heat to show up, but they don’t overwhelm the dish or compete with everything else that’s going on. The lime in them echoes the citrus in the bowl, and the gentle heat arrives late, which keeps the whole thing balanced instead of spicy-for-the-sake-of-spicy.

If you don’t have those exact pistachios, don’t stress. Any lightly spiced or roasted nut will work. But if you do see jalapeño lime pistachios, they’re worth grabbing. They add personality without hijacking the plate.

If you don’t already have everything on hand, the shopping list is short. Beans. A green vegetable. A jar of pesto. A nut for crunch. One citrus fruit. Everything else is flexible.

A quick note on pesto: if you don’t feel like making it from scratch (and most days, I don’t), Whole Foods Market carries what is hands-down the best store-bought vegan pesto I’ve found. It’s the Gotham Greens Vegan Pesto, and it’s off the charts good.

Yes, it’s a little expensive, but it honestly comes out about the same as buying basil, pine nuts, garlic, olive oil, and nutritional yeast separately—and then taking the time to make it. It tastes fresh and balanced and does exactly what pesto should do: pull everything together without overpowering the dish.

This bowl was such a win that I’m already planning to add it to our vegan options at work. I’m always looking for plant-forward dishes that don’t feel like an afterthought—meals that stand on their own and feel just as intentional as everything else on the menu. This one holds beautifully, eats well warm or chilled, and actually leaves you feeling good.

And maybe that’s the thread running through all of this—food, writing, movies, hospitality. Paying attention. Not rushing. Letting things come together naturally before they’re asked to serve anyone else.

As I move back into the kitchen and toward the front of the house, that feels important to remember. Good food doesn’t just nourish bodies. It sets tone. It creates ease. It makes people feel held.

Sometimes the best recipes don’t come from a plan at all.
They come from listening—and trusting that what you’re craving might actually know what it’s doing.

Enjoy!

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Butter Beans al Pesto with Zucchini Ribbons, Roasted Cauliflower & Lime–Pistachio–Dill Crunch

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Stephanie Bosch
  • Prep Time: 15 Minutes
  • Cook Time: 25 Minutes
  • Total Time: 40 Minutes
  • Yield: Serves 4

Description

Creamy butter beans gently warmed in basil pesto and lemon zest, layered with cool zucchini ribbons and deeply roasted cauliflower. Finished with vegan feta and a bright lime–pistachio–dill crunch for contrast and texture.
Herb-forward, balanced, and quietly satisfying.


Ingredients

Scale

Roasted Cauliflower

  • 1 large head cauliflower, cut into bite-size florets

  • 2 Tbsp olive oil

  • Kosher salt & cracked black pepper

  • Optional: pinch chili flake or Aleppo

Pesto Butter Beans

  • 2 cans butter beans (or large white beans), drained & rinsed
  • ¾1 cup good-quality vegan basil pesto
  • Zest of ½ lemon
  • 1 Tbsp lemon juice (more only if needed)
  • Fresh cracked black pepper

Zucchini Ribbons

  • 23 medium zucchini, shaved into ribbons
  • 1 tsp olive oil
  • Small pinch salt

Lime–Pistachio–Dill Crunch

  • ½ cup shelled pistachios, raw or lightly roasted
  • Zest of ½ lime
  • 12 Tbsp fresh dill, very finely chopped
  • Flaky salt, pinch
  • Optional: whisper of Aleppo or white pepper

Finish

  • Vegan feta (Violife preferred), crumbled
  • Extra olive oil or pesto for drizzling (optional)

Instructions

1. Roast the cauliflower

Heat oven to 425°F.
Toss cauliflower with olive oil, salt, pepper, and optional chili.
Roast 25–30 minutes, turning once, until deeply golden and tender.
Set aside warm.


2. Warm the beans

In a wide sauté pan over low heat, add butter beans and pesto.
Warm gently, folding rather than stirring.
Add lemon zest, lemon juice, and black pepper.

Taste.
This should be bright but calm, never sharp.

Remove from heat.


3. Prepare the zucchini

Toss zucchini ribbons with olive oil and a pinch of salt.
Let sit 2–3 minutes to soften naturally.
No heat. No force.


4. Make the crunch

Toast pistachios gently until fragrant. Cool completely.
Mince finely by hand — shards, not dust.
Fold in lime zest, dill, flaky salt, and optional spice just before serving.

This stays fresh only if it’s respected.


5. Assemble

Spoon pesto butter beans into bowls or onto a platter.
Layer zucchini ribbons and roasted cauliflower over top.
Finish with vegan feta and a light scattering of lime–pistachio–dill crunch.

Drizzle if needed.
Stop before it becomes busy.


Notes

  • Best served warm or room temperature
  • Holds beautifully for service; crunch added last
  • Walnut can be substituted for pistachio if you want something earthier
  • This is a feature vegan dish, not a compromise

BBQ Tofu Bowl

BBQ Tofu Bowl

This bowl is a family favorite! I love the tofu cutlets, and the BBQ makes it sooooo good! Feel free to use whatever veggies you have on hand. The great thing about a bowl is that there is no wrong way to make it! I love the Southwest flair this dish has, and it makes a perfect weeknight dish!

You can make the cilantro lime rice ahead of time, and it helps when you have several things cooking at once. I used a smoky-sweet Kansas City-style BBQ sauce, but again, it’s your preference! This dish would also be great with coleslaw instead of rice! You could also go Korean style with some Gochujang, black rice, and baked cauliflower! The possibilities are endless!

As always, tag me if you make it and let me know how you liked it!  

XOXO,

Steph 

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BBQ Tofu Bowl

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Stephanie Bosch

Ingredients

Scale

Marinade:

  • 1/3 cup soy sauce
  • 1/2 cup olive oil
  • 1/3 cup fresh lemon juice
  • 1/4 cup Worcestershire Sauce
  • 2 Tbsp Montreal Spice Mix

Tofu:

  • 1 package of extra firm tofu, drained and pressed
  • 2 cups of cilantro lime rice
  • 1 1/2 cups BBQ Sauce 

Beans:

  • 1 (15 oz) can Pinto beans, drained and rinsed well
  • 1/2 cup vegetable stock
  • 1 tsp cumin
  • 1/2 tsp salt and pepper

Broccoli:

  • 1 head of organic broccoli
  • 3 Tbsp water
  • Pinch of red pepper flakes
  • Pinch of sea salt

Instructions

Marinade: 

 

  1.  Place the soy sauce, olive oil, lemon juice, Worcestershire sauce, and Montreal Seasoning in a blender. 
  2.  Blend at high speed for 30 seconds until thoroughly mixed.

Bowl:

  1. Preheat oven to 350° F.
  2.  When tofu is pressed, pat dry and lay flat. Cut tofu in half widthwise. Cut each piece in half again, and repeat once more until you have eight rectangles. 
  3.  Place tofu in a non-reactive, preferably glass pan or bowl with a lid. Add marinade and coat well.
  4. Refrigerate. 
  5. Allow tofu to marinate for at least 30 minutes, (up to 4 hours). 
  6. While tofu is marinating, make your Rice. * (See note) 
  7. When rice is done, warm a medium-size skillet over medium-high heat. When the pan is warm, add 2 tsp of olive oil. 
  8. When oil is shimming, add tofu and any marinade that is left over. Pan sear tofu until browned on each side. About 2-3 minutes per side. 
  9. When browned, remove the tofu and add to a parchment-lined baking sheet. Brush one side of the tofu with BBQ sauce and bake for 3-4 minutes. Remove from oven, flip tofu, brush the other side. Return to oven for 3-4 more minutes. 
  10. While tofu is in the oven, in a medium-size saucepan, add drained and rinsed pinto beans, 1/2 tsp salt and pepper each, 1/2 cup vegetable stock, and 1 tsp of cumin. Cook over medium heat until warmed through. 
  11. While beans are simmering, add broccoli to the same skillet you used to cook the tofu. Do not clean the pan first.  You want the brown bits on the bottom of the pan.  Cook broccoli with 3 Tbsp of water, a pinch of red pepper flakes, and sea salt, over medium-high heat for 4-5 minutes until bright and lightly browned.  
  12. Remove tofu from the oven and lightly brush each side with more BBQ Sauce.
  13. Assemble bowl, Rice first, Broccoli, Beans, and add Tofu to Rice. Season with salt and pepper to taste. 

Notes

*To save time, make rice ahead of time.   

Kale Quinoa Bowl with Maple Sriracha Tofu

Kale Quinoa Bowl with Maple Sriracha Tofu

This bowl is easy and delicious! And as with most bowls, You can make it in a variety of ways. I loved the tofu in this one and made a little extra to nosh on later! This recipe is an adaptation of a New York Times recipe, and the only thing I swapped was the honey for the agave nectar. I know some vegans who still eat honey, but I prefer to leave my bee friends alone! I also cut the oil by 2/3, mixed the sriracha and honey to make a glaze, and then tossed in the tofu.

This flavor bomb that can be ready in under 20 minutes! Great for a quick and hearty meal! Enjoy!

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Kale Quinoa Bowl with Maple Sriracha Tofu

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  • Author: Adapted from the New York Times by Stephanie Bosch

Ingredients

Scale
  • ½ cup quinoa, rinsed and drained
  • 2 tablespoons unseasoned rice vinegar
  • 1 ½ tablespoons white miso
  • 1 tablespoon mirin
  • 2 teaspoons toasted sesame oil
  • 2 tablespoons grapeseed oil
  • 1 tablespoon sriracha, plus more for drizzling
  • 1 (1-inch) piece fresh ginger, peeled and finely julienned or grated
  • 1 small bunch curly kale, ribs removed, leaves chopped (about 4 packed cups)
  • 1 (14-ounce) package extra-firm tofu, drained and cut into 3/4-inch cubes
  • 2 tablespoons Agave nectar, or maple syrup, for serving

Instructions

  1. In a small saucepan, combine the quinoa with 3/4 cup water. Bring to a boil over high heat, then cover and cook over medium-low until the water is absorbed, 10 to 12 minutes. Turn off the heat and let sit for 10 minutes. Fluff it with a fork.
  2. Meanwhile, in a large bowl, whisk together the vinegar, miso, mirin, sesame oil, 2 tablespoons grapeseed oil and 1/2 teaspoon sriracha. Stir in the ginger.
  3. Add the kale, massage it with the dressing and set aside to marinate. Spoon the cooked quinoa onto the kale and toss to coat.
  4. In a nonstick skillet, heat the remaining 2 tablespoons grapeseed oil over medium. When the oil shimmers, cook the tofu, turning occasionally, until crisp on all sides, about 15 minutes. Transfer to a paper towel-lined plate to absorb any excess oil.
  5. In a medium-size bowl, mix 2 tablespoons of agave nectar and 1 tablespoon of sriracha together until combine.   Add tofu and coat well.  
  6. Toss tofu over the kale salad.