BUDDHA BOWLS WITH MILLET AND AMARANTH ENJOY DAN:

BUDDHA BOWLS WITH MILLET AND AMARANTH by CHEF DAN:

Serves 4

GRAINS:

3/4-cup EACH hulled millet and whole grain amaranth

3 cups vegetable broth

1 tablespoon EACH curry powder tandoori powder and olive oil

1 teaspoon sea salt and Seasoned Pepper Medley

TOPPINGS:

1 (8 Oz) package firm tofu, cut into 1-1nch cubes

1 tablespoon EACH grape seed oil and soy sauce

1 bunch Kale, stems trimmed with leaves and leaves roughly chopped

8 ounces EACH cauliflower and broccoli florets

1 tablespoon toasted sesame oil, divided

1/2-teaspoon sea salt

2 tablespoons EACH sesame seeds, and nutritional yeast

1 avocado, peeled and cut into lengthwise into 5 wedges

1/4-teaspoons EACH smoked paprika, and sumac

1/4-cup EACH basil leaves, chopped and small basil springs

MISO SAUCE:

3/4-cup sesame paste (tahini)

1/4-cup white miso

1 teaspoon EACH toasted sesame oil and cider vinegar

1 tablespoon chopped chives

DIRECTIONS: (PREHEAT OVEN TO 375 F)

1.    In a skillet, bring millet and next 5 ingredients to a boil.

2.   Reduce heat; cover and simmer for about  25 minutes

3.   Stir in salt and set aside for about 5 minutes.

4.   On a prepared baking sheet, toss tofu with soy sauce and oil.

5.   Bake, turning once, until golden brown, about 20 minutes.

6.   Put kale, in a steamer basket in a sauce pan with 1/2-inch water.

7.   Place cauliflower and broccoli in a steamer basket with 1/2-inch water.

8.   Bring steamers to a boil, reduce heat and simmer for 3-5 minutes.

9.   In a bowl, whisk together miso ingredients with 3/4-cup water, until smooth. Set aside

10.                Pour kale into a bowl; add 1 tsp. sesame oil, and salt toss to coat.

11.                Pour cauliflower and broccoli into a bowl with 2 tsp. sesame oil, salt and sesame seeds; toss to coat.

12.                Sprinkle avocado with paprika, sumac and reaming salt.

13.                Spoon grains into bowls.

14.                Arrange separate portions of tofu, kale cauliflower, and broccoli in each bowl and tuck in an avocado wedge.

15.                Spoon 1/4-sauce into each bowl.

16.                Sprinkle with pine nuts, chopped basil, and basil springs.

17.                Serve more sauce on the side.

ENJOY DAN:                                                                   BON-APPETITE!!