(adapted from The New Moosewood Cookbook by Mollie Katzen)
2 cups brown rice - I used white
3 1/2 cups water
1 tsp turmeric
6-8 cups washed, roughly chopped spinach
1 cup thinly sliced cabbage - I used a bag of coleslaw mix
3 carrots, shredded - omitted since I used the bagged mix
3 tomatoes, seeded and diced
1 block high protein tofu, diced
1/3 cup peanut butter
2 tbsp rice vinegar
2 tbsp soy sauce
1 1/2 tbsp sugar or evaporated cane juice
1 clove garlic, chopped
1 1/2 tsp grated ginger
1/3 cup warm water
2 tbsp oil
1 shallot, thinly sliced and separated into rings - I omitted this whole portion with the fried onion on top
First make the rice, by combining the water, rice and turmeric in a rice cooker or by cooking on the stove.
Once the rice is cooked, fluff with a fork.
To make the peanut dressing, combine all ingredients in a blender and puree until smooth. Set aside
To make the crispy shallots, heat the oil in your smallest frying pan. When hot, add the shallots and stir occasionally until golden brown. Drain on paper towels.
To assemble each salad: Put down a bed of spinach (1-1 1/2 cups). Top with about 1/2 a cup of rice. Top the rice with some cabbage, carrot, tomato, and tofu, then pour some dressing over that and sprinkle with the shallots.
** For the chicken for the hubs. I cut his chicken in to small pieces and tossed it in a skillet with some garlic, salt, turmeric and pepper. I did the same with my cubes of tofu. This way the flavors were incorporated in to the protein as well.**