Today I came across an article about Michael Pollans new book, Second Nature . The book explores the lesson we can learn about life through gardening and cooking our own food. His approach to industrial farming, food, and health goes far deeper then just providing sustenance, it transends the human need to eat into something that I can only describe as spiritual. When I was cooking this meal I was thinking about where my ingredients came from, how they were grown, the enviormental impact and the nourishment it would provide my body. It was a really beautiful reminder about the moral aspect of eating, and the cause and effect that our choices have.
So on to the bowl of goodness- This dish is relatively quick, satisfying and full of flavor. I absolutely love brown rice with a little (vegan) butter, garlic and fresh herbs- It really takes the rice to the next level so I highly encourage you to make the rice a little fancy. The spice rub for the vegetables would also be delicious on tofu (or meat if you are a meat eater), and had I had some in the fridge at the time I most certainly would have marinated the tofu, put it on skewers and tossed it on the grill. My trick for grilling tofu is to fold your pieces up in paper towl to remove as much moisture as possible before grilling- it really makes for a firmer piece of tofu.
If you can — grill everything, but this would be just as good prepared on the stove, or baked in the oven. Enjoy!