German red cabbage, or Rotkohl, is a beloved side dish found in virtually every restaurant and home throughout Germany. Rotkohl takes the humble red cabbage and transforms it into a delicious dish to accompany many a traditional German meal.
These vegan Falafel Cakes cook up a bit faster than traditional balls and have more surface area with that satisfying crunch of crust. They pair nicely with the cool, spicy rice salad and sumac seasoned radishes for a complete meal.
Getting deep, rich flavor into these Japanese-inspired rice bowls is easy when you use ingredients with umami. These Miso Umami Bowls get sweetness from sweet potatoes and agave, saltiness from tamari, richness from avocado, bitterness from the slight char that results from oven roasting and umami from soy, miso, and tofu.
A good rice bowl is a plant based staple that can be flavored in almost unlimited ways. This Korean Tofu Bowl starts with a based of brown rice and is topped with roasted broccoli, crispy sugar snap peas, tangy gochujang barbecue sauce sautéed tofu, and sour, fermented kimchi.
Japanese food is based on the staple ingredient of rice, and most dishes are build from this base. Traditional Japanese food shunned meat because of the influence of Buddhism, so this Vegan Sushi Bowl is not only uses the classic flavors or salt, umami, soy, and vinegar, but super flavorful.