Rickshaw Brown Rice Nourish Bowl with Coconut Peanut Sauce

Cold weather and I don't jive.

I read somewhere (and I totally believe this) that there are not four seasons in a year, but actually two: hard coconut oil and liquid coconut oil.

I need to be living somewhere where only liquid coconut oil exists. The Netherlands, as much as I love this place, is not one of such countries.

So now that it's winter I'm finding myself reminiscing of my time in South East Asia earlier this year. The tropical fruit, the relaxed lifestyle, the warm sun, the blue waters (pictured below, in order: Koh Ring, Cambodia; Bali, Indonesia; Railay Beach, Thailand)...

... and of course I reminisce about the food!

If the local restaurant offered anything peanut or coconut, that was guaranteed to be what I was going to order. Combine the two and I was in heaven. Coconut and peanut soup, coconut and peanut noodles, coconut and peanut rice, coconut and peanut snacks... SOLD! And in my belly. Happily.

Because I can't be in Asia right now, I'll bring the cuisine to me:

A warm bed of brown rice topped with gently sautéed vegetables, protein-rich tofu and soybeans, and tossed in a velvety coconut peanut sauce.

South East Asia: I'll visit you again someday soon. For now this nourish bowl will suffice in your absence.


Rickshaw Brown Rice Nourish Bowl with Coconut Peanut Sauce

Recipe PDF

▸ ▹ Vegan, gluten-free, refined sugar-free

Yield: 4 servings Prep Time: 10 min Cooking time: 30 min Total Time: 30 min


2 cups (370 g) dry brown rice, rinsed

1 reduced-sodium vegetable bouillon cube

1 tsp (5 mL) vegetable oil

1 tsp (5 mL) sesame oil

1 medium red onion, thinly sliced

2 cloves garlic, chopped