I feel like it’s been ages since I last posted, but it’s only been 5 days. I haven’t had much time to bake and test for my shop this week, which means I have not made anything for this here blog. The time that I did have to bake was last night and I had not one but two fails. It was a bit discouraging, as it always is, but I can only continue to plug along, knowing that at some point, I will get it right. I have found that the mistakes, flops, and fails only make me want to do this more. My first reaction is to get upset and frustrated, but once that subsides, I have this desire to do it again (and again and again, if necessary) until I get it right. It’s the perfectionist in me but it’s also my love for baking and wanting to succeed.
I actually made and photographed this recipe a couple of weeks ago, and had been setting it aside until it was needed. It might be the last actual recipe for a little while because I will be out of town this weekend and most of the following week. This recipe is a relatively easy salad that holds up well in the fridge for several days so it’s perfect for busy weeks or weekends when you can’t find much time to be in the kitchen. It’s completely gluten free and vegan if you use another sweetener in the dressing besides the honey. Though easy, the recipe does require a few different steps but you can totally spread it out over 2 days to make it even easier. And, if you don’t have wild rice, feel free to use any grain that is convenient.
Wild Rice Salad & Honey-Ginger Dressing
notes: I ate this topped with some fresh basil one day, and then fresh avocado the next. Both were equally delicious!
1/2 cup wild rice, rinsed
1 cup coconut milk plus 1 cup of water
1 cup of freshly grated carrots
1 1/2 cups sugar snap peas, sliced on the diagonal
2 tbsp toasted sesame seeds
1/3 cup toasted flaked coconut (unsweetened)
14-oz package of extra firm tofu, drained and patted dry
splash of soy sauce
1 tbsp coconut oil for pan
1 inch piece of ginger, peeled
2 tbsp honey (or other liquid sweetener such as brown rice syrup)
2 tbsp rice wine vinegar (or apple cider vinegar)
2 tbsp soy sauce or shoyu
1 tbsp liquid coconut oil
For the rice: put the water and coconut milk in a large sauce pan and bring to a boil. Add the rice, reduce to a simmer, and cover. Cook it 35-40 minutes, stirring occasionally, until all the liquid is absorbed and the rice is cooked (you will know it’s cooked when the grain looks split and white tufts are popping out).
For the tofu: heat a tbsp of coconut oil over medium heat in a cast iron skillet. While the skillet is heating, cube the tofu into 1 to 1 1/2 inch cubes. Add the cubed tofu to the skillet and cook until the bottoms become golden, then flip them over and add a splash or two of soy sauce. Keep flipping the cubes until all sides are golden and starting to crisp, about 8-10 minutes total.
For the dressing: using a microplane, grate the ginger into a bowl or small jar. Add the honey, vinegar, soy sauce or shoyu, and oil. Whisk or shake until combined, then taste and adjust for seasoning.
Put it together: toss the rice, tofu, veggies, sesame seeds, coconut, and dressing together until combined. Serve at room temperature or chilled. Serves 2-4 people. Enjoy!
