Brown Rice Scrambowl with Cashew Yogurt Sauce

This recipe was inspired by a beautiful California Barley Bowl over at 101 Cookbooks. I wanted a vegan, gluten free version, so here's what I came up with. We had it for breakfast the other day, and love, love, loved it! Cooked like a scramble, served like a bowl - it's a scrambowl.

Brown Rice Scrambowl
serves 2-4

1/2 cup raw pumpkin seeds
2 cups cooked brown rice
1/2 block extra firm tofu, cut into 1/2 inch cubes
1/2 cup sliced crimini mushrooms
2 cups fresh chopped spinach
2 T tamari
1 avocado, sliced

Over medium heat, toast the pumpkin seeds in a dry skillet until they start to brown and pop.

Add the rice, tofu, and mushrooms. Stir gently and cook to heat through for about 5 minutes. Add a little water if it sticks.
Add the spinach a little at a time, and stir gently to wilt it in.
Add the tamari. Adjust seasoning to taste.
Serve topped with sliced avocado and Cashew Yogurt Sauce

Cashew Yogurt Sauce
makes about 1 cup

1 cup raw cashews, soaked in water 20 minutes or longer
zest and juice of 1 lemon
1 T dry basil
2 T  nutritional yeast
1/2-1 tsp salt
1 tsp garlic powder
1/2 tsp dry mustard
2 tsp yellow miso paste
1 T apple cider vinegar (or white)
1/2 cup water

Drain and rinse the cashews, and place in a food processor with all other ingredients, except water. Blend on high speed, adding the water gradually, until smooth.

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