In addition to a most recent no-electricity challenge, today the water was shut off for the whole morning. If you are working from home, it’s quite a bummer. Thankfully, everything is back on and I do not have to use water from the kettle to wash my hands. 
With many breakfasts, I get that “I’m not really hungry, but rather bored” feeling around 10.30am, which slowly turns into actual hunger about an hour later. After today’s pumpkin feast, I’m happy to report that there was not an inkling of hungry until almost noon. However, by the time I actually felt like eating, there was nothing cooked in sight. Sigh… I decided to actually wait another 40 minutes for brown rice.
I have a little confession to make regarding rice (and buckwheat, and quinoa, and kamut). I still have to read the instructions on the package before I make it. I think the only things I mastered fully are pasta and potatoes. For rice, I noticed that the length of time, and the water ratio would vary slightly depending on the specific type of rice, so at some point, I just gave up altogether.
As the rice was cooking, it took all of my willpower not to snack away on fruit, bread and nuts. However, I already knew exactly what I wanted, so to have anything else would be to settle! How’s that for life philosophy?
The moral of today’s lunch – good things come to those who wait.
Avocado Black Bean Rice Bowl
Ingredients:
- 1 cup of cooked brown rice
- 1 tsp of sesame seeds
- 1/2 cup of black beans
- 2 cups of spinach
- 1/4 cup of green peas
- 1 cup of mushrooms
- soy sauce
- hot sauce
- 1/2 tomato
- 1/2 avocado
- 1 tbsp sunflower seeds
- 1 tbsp plain granola (not sweetened)
- hot sauce, salt pepper, tomato sauce
Directions:
Cook brown rice, using directions on the package. I always add in a good tablespoon of sesame seeds into the brown rice at the end.
Cook spinach, sliced green peas, mushrooms and black beans until the spinach wilts, and everything is heated through. Add soy sauce and hot sauce to taste. I just used a little bit of water to cook (rather than oil).
Add the beans and spinach to rice. Top with sliced tomato, and avocado. Throw sunflower seeds and granola on top. Season with salt, pepper, and tomato sauce.
This will definitely appeal to anybody on an avocado kick (hi, Ksiusha!). I also dare any meat eater who tells me you cannot possibly fill up on a vegan diet to eat this. This is hearty!!!
Lunch is (finally!) served with a side of Pita Break cracker, watermelon and coffee! Also note the countless scantron cards on the side, with the typical instructor weapons – stapler, calculator, and the red pen!
Tonight Dasha and I are meeting at the Healthy Planet food store for a seminar by Brandon Brazier, the author of Thrive. He is a Canadian endurance athlete and an advocate for a vegan diet. He is also the creator of Vega, a line of protein powders, energy bars, and more.
Will report tonight!
