Rice

• 2 cups short-grain brown rice
• 3 1/2 cups filtered water
• 1 tablespoon tamari or soy sauce
• 1 teaspoon toasted sesame oil
• 2 tablespoons Country Crock® Plant Butter with Avocado Oil Stick
• 1 tablespoon rice vinegar
• 1 teaspoon sea salt
• 2 teaspoons garlic powder
• 1/4 teaspoon cayenne pepper
• freshly ground black pepper

Roasted Vegetables

• 1 medium butternut squash
• 2 tablespoons avocado oil
• 1/2 teaspoon sea salt
• freshly ground black pepper
• 1/2 medium-sized red cabbage, sliced thinly
• 2 teaspoons rice vinegar
• salt, to taste
• black pepper, to taste
• 1 can (15 oz.) cooked chickpeas, rinsed and drained

Tofu

• 1 block (16 oz.) high protein, extra-firm tofu
• 2 tablespoons avocado oil
• 2 tablespoon tamari
• 1 teaspoon rice vinegar
• black pepper, to taste

Miso Tahini Dressing

• 1/4 cup freshly squeezed lemon juice
• 1/4 cup raw tahini
• 1/4 cup mellow white miso or chickpea miso
• 1/2 cup filtered water
• 1 teaspoon toasted sesame oil
• 1 teaspoon tamari
• 1 large garlic clove, minced

Optional toppings

• avocado, peeled and cut into chunks (serve upon plating)
• sauerkraut or kimchi
• thinly sliced cucumber
• thinly sliced radishes, soaked in a small bowl of water for 10 minutes
• chopped mixed nuts (almond, pistachios, or walnuts, perferably raw)
• Sprouted seeds like pumpkin or sunflower
• Freshly chopped herbs (parsley, cilantro, or basil)