Tuesday's Tasty Vegetable Rice Bowl!

Happy Tuesday!

The week promised to be warm but it's brought a nice little heat wave. It still hasn't broken the record set in 1906, when temperatures hit 35 degrees Celsius in September, but today was a warm, balmy 29-30 degrees Celsius where I am! Nice weather even though I was dripping sweat (yikes!) as I went out on a long walk!

Anne Hathaway's new movie ''Colossal'' is debuting at the Toronto Film Festival. I wonder if she's accepting these kind of indie movies because she has no other offers? If she was looking for a weird movie she made the right choice. she develops a kind of strange psychic connection to a Godzilla type monster on the other side of the earth, Seoul, and while he's causing havoc and destruction, she sort of mirrors the chaos in the US. She's basically an alcoholic in the movie and it's an alcoholism drama and dark comedy. Te movie struggles on many levels and doesn't go far enough in the odd-ball category. It's a fail, trying but not hitting the mark. If they wanted to make a woman with a Godzilla like connection perhaps they should have made the movie more bizarre! It should be hitting the UK screens but I imagine it's not going to pull in the crowds.

Today I would like to share a recipe of a rice bowl! The recipe is delicious and has a lot of vegetables. It's a great healthy choice! Healthy and good for our bodies. Enjoy!

Vegetable Rice Bowl

Ingredients:
1 tbsp vegetable oil
1 x 120g pack Tenderstem broccoli tips, halved lengthways
1 red pepper, seeded and cut into chunks
1 x 160g pack marinated tofu pieces
2 x 250g pouches microwave rice
200g (7oz) frozen peas
1 tbsp sesame seeds
3 spring onions, chopped

For the sauce
1 red chilli, seeded and finely chopped
1 garlic clove, crushed
2.5cm (1in) piece fresh ginger, grated
3 tbsp soy sauce
2 tbsp sweet chilli sauce
1 tbsp rice wine vinegar

Instructions:
Heat the oil in a wok. Add the broccoli and pepper and stir-fry, over a high heat, for 3 minutes. Add the tofu and cook for 1-2 minutes, until crisp.
Tip in the rice and stir-fry for 4 minutes, breaking up the grains as they warm. Stir through the peas and cook for a further 2-3 minutes.
Meanwhile, make the sauce. Mix the chilli, garlic, ginger, soy, sweet chilli sauce and vinegar in a bowl. Pour it over the rice mixture and toss until coated and warmed through. To serve, spoon into bowls and scatter over the sesame seeds and spring onions.

Have an awesome day and keep smiling!

Love & Peace.