Tibet Tibet


9 y.o. “Yum this looks great, thanks Mom! What’s it called?”

7 y.o. (with a tone of supreme confidence) “Tibet, Tibet”

Everyone else: ‘ ? ‘

Am pretty sure that tonight’s dinner has no cultural or culinary relevance to Tibet – & indeed my 7 y.o. went on to say that he was answering a question from a previous discussion (about places the kids would love to visit), but we found his answer so delightfully random that the name has stuck. So the dish formerly known as grilled veggies with rice and somewhat spicy peanut sauce is now (at our place at least) Tibet, Tibet.

It’s a quick, healthy and delicious go to for us on weeknights – and a great way to use up the odd assortment of veggies that collect in the crisper!

For the grilled veggies I used:

3 bok choy, quartered

3 carrots, cut into matchsticks

2 cups cauliflower, cut into florets

18 radishes, trimmed & halved

An odd assortment of celery, green beans, zucchini, summer squash cut into batons

2 tbsp canola oil


For the peanut sauce I used:

2 cloves garlic, finely diced & steamed

1 inch ginger, finely diced & steamed

1 cup coconut milk

2/3 cup peanut butter

1 tbsp soy sauce

1 tbsp seasoned rice wine vinegar

2 tbsp sweet chili sauce

For the garnish I used:

1 cup cilantro, chopped

2 limes, quartered

1/4 cup sesame seeds


To speed things up I briefly par-cooked some of the veggies (carrots, corn, cauliflower, radish) for 2 minutes in the microwave.


Then I heated and oiled a grilling plate (ahhh the joys of living in an apartment without a balcony – if you to have to do it this way make sure you’re exhaust fan is on high!). I then coated the longer cooking veggies in canola oil and grilled them for about 4 – 5 minutes (enough so that they were tender & had some great markings), before transferring them to a plate.


As those veggies were cooking I quickly pulled together the rice and sauce. I put one cup of Basmati rice and 2 cups of water over high heat & then covered and reduced the heat to low when it started to boil – cooking for a further 12 minutes. For the sauce I simply put all the ingredients in a food processor and pulsed until smooth.


Then it was simply a case of cooking remaining vegetables (again coating both the hot plate and the veggies with canola oil) and then layering each bowl with rice > veggies > sauce > garnish.
Done.


Fantastically filling and completely delish… And I’m sure nothing like what we’d eat if we did actually take that dream trip to Tibet my 7 y.o. was talking about 😉

#vegan #kidfriendlyvegan #mindfuleating #wholefood #bowls #grilling

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