Spaghetti Bowl with Veggies for One

The July/August 2010 issue of Vegetarian Times has a recipe for Rice Noodle Bowl with Broccoli and Bell Peppers. It's in a group of recipes geared towards one person servings. I didn't have any rice noodles but I did have some organic gluten-free rice, potato & soy spaghetti by Bionaturae that I truly love. The recipe instructions said to break the noodles into 1-inch pieces before cooking. I really like how that turned out and will do this again in the future. I am not a "pasta person" but this was seriously good. Dinner was ready in less than 30 minutes.

Rated four stars = really liked it and will make again!

Ingredients
1-1/2 ounce rice, potato & soy spaghetti, broken into 1 inch pieces
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1/4 cup water
1 TB shoyu sauce
2 tsp rice vinegar
1 tsp. sugar
1 TB chile sauce (more or less, to taste)
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1/4 cup finely chopped onion
1 garlic clove, minced
1/2 cup thinly sliced red bell pepper
1/2 cup broccoli florets

Directions
Fill a small pan with water and bring to boil. Add spaghetti pieces and cook for 6 minutes or until al dente. Meanwhile mix together the water, soy sauce, vinegar, sugar, and chile sauce; set aside. Heat up pan and lightly oil. Add onion, saute until limp. Add garlic, saute a minute or so. Add bell pepper, broccoli and sauce. Cook down until broccoli is crisp tender. Add cooked, drained spaghetti and mix. Viola - dinner is served!

Karen's Teriyaki Rice Bowl

Do you ever buy Amy's Teriyaki Rice Bowl in the frozen health food section? For close to $5? I loved it but thought the price tag outrageous considering its ingredients: rice, tofu, broccoli and seasoning. When I make this, I divvy it up in individual serving freezer containers. Makes about 4 servings.

Ingredients
1 cup uncooked brown rice
1 pound firm tofu, drained and diced
2-3 cloves of garlic, diced
1 inch chunk of fresh ginger, diced
2 bunches of broccoli, chopped and nuked for about 3 minutes
1 red or orange bell pepper
teriyaki sauce (see below)

Teriyaki Sauce
1/4 cup unsweetened pineapple juice
1/4 cup soy sauce (or Shoyu)
1/4 cup dry cooking sherry
1 tablespoon cornstarch
2 tablespoons brown sugar

Combine ingredients in small saucepan and bring to a boil. Gently simmer for a couple of minutes.

Directions
Cook rice in rice cooker. I use 2 cups of water. While rice is cooking, saute tofu with garlic and ginger for around 5 minutes on medium high heat, lightly browning. Add sliced bell pepper and continue cooking for around 5 more minutes. Time is not critical, I just like everything semi cooked; it's going to go straight in the freezer. Add cooked broccoli, rice and teriyaki sauce. Mix well and divvy up the portions into freezer containers. Enjoy later!