• 30th April
    2012
  • 30
BROWN RICE SQUARES WITH COCONUT CASHEW DIPPING SAUCE from The Eat-Clean Diet Vegetarian Cookbook My friend recently found out that she now needs to live a gluten-free lifestyle. For the last 5 years she has been experiencing physical side-effects of having gluten in her diet and she didn’t even know it. Luckily, she was pro-active in investigating why she felt and looked bloated and also drained of energy. Living a gluten-free life is going to take some adjustments but it doesn’t mean it can’t be done. This weekend was her birthday and I wanted to bring something that she would be able to eat so I made Tosca’s Brown Rice Squares from her new Vegetarian cookbook. At first some of my friends were shocked that I would bring ‘rice crispy squares’ while on-season to the party but I reassured them that that was not the case! The squares taste just as you would suspect, like brown rice but the sauce is a whole other story. It has character and has a unique Asian flavour to it. Even if you didn’t like brown rice or didn’t have the time to make these squares (which didn’t take much time at all by the way) you could easily make this sauce and use it on pasta, stir-fry, or use it to dip yam fries in. NOTE: From my experience, it’s best to refrigerate the squares until cooled and firm before cutting and serving.

BROWN RICE SQUARES WITH COCONUT CASHEW DIPPING SAUCE from The Eat-Clean Diet Vegetarian Cookbook

My friend recently found out that she now needs to live a gluten-free lifestyle. For the last 5 years she has been experiencing physical side-effects of having gluten in her diet and she didn’t even know it. Luckily, she was pro-active in investigating why she felt and looked bloated and also drained of energy. Living a gluten-free life is going to take some adjustments but it doesn’t mean it can’t be done.

This weekend was her birthday and I wanted to bring something that she would be able to eat so I made Tosca’s Brown Rice Squares from her new Vegetarian cookbook.

At first some of my friends were shocked that I would bring ‘rice crispy squares’ while on-season to the party but I reassured them that that was not the case! The squares taste just as you would suspect, like brown rice but the sauce is a whole other story. It has character and has a unique Asian flavour to it. Even if you didn’t like brown rice or didn’t have the time to make these squares (which didn’t take much time at all by the way) you could easily make this sauce and use it on pasta, stir-fry, or use it to dip yam fries in.

NOTE: From my experience, it’s best to refrigerate the squares until cooled and firm before cutting and serving.

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  11. notovernight said: Looks delicious
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