Joy's Special Recipe
Vegetarian version of a San Francisco classic entrée “Joe’s Special”

Sauté
    Crescent cut Red Onions (1/4 med./serving) until semi-translucent

Add
    minced Garlic Cloves (1/serving)
    Baked Black Japonica Rice (or another “meaty” dark rice)
        (1/4 cup baked/serving)
    Italian Herbs (a little red pepper optional) (2 teaspoons/serving)
    Black Pepper (½ tsp/serving)

Add
    Firm Tofu (Nigiri) ½ inch cubed (1/8 cup/serving)

Add
    Fresh cooked or Thawed Frozen Spinach (ratio 1:1 with above)

Add
    Tamari (soy) or Bragg’s Amino Acid (instead of salt) to taste

Add
    Separately Pan Sautéd “al dente” Carrot “coins” (1/4 cup/serving)
    Separately Pan Sautéd Zucchini “coins” (1/4 cup/serving)
    Roasted Yukon Gold/Yellowfin Potatoes (½ inch cubed)
        (1/8 cup/serving)

Serve hot with a simple salad and warm organic sour dough bread.

More recipes

• Mung Kicheri