• Preheat the oven to 400ºF (205ºC) and line a baking sheet with parchment paper.
• Add the tofu cubes to a bowl and gently toss with 3/4 of the tamari and half the oil. Then add the arrowroot powder and gently toss until the tofu cubes are well coated.
• Arrange the coated tofu cubes on the prepared baking sheet. Bake for 28 to 30 minutes, flipping halfway through.
• Meanwhile, cook the rice according to package directions.
• In a skillet over medium heat, add the remaining oil. Once hot, pour in the mushrooms and cook until softened, about five minutes. Add in the spinach and toss until wilted. Season with salt and pepper and set aside.
• In a small bowl, whisk together the gochujang, remaining tamari, vinegar, and coconut sugar.
• Divide the rice, tofu, and vegetables into a bowl. Drizzle the sauce over everything.

• Rinse brown rice and set aside.
• Heat oil in a medium-large pot or saucepan over high heat. Add half of the olive oil, half the mushrooms and sprinkle some salt. Cook them for about 4 minutes until they brown. Take out and keep them aside. We will add these in at the end.
• Now add the remaining olive oil, garlic and onions to the pot. Sauté for 2 mins. Add mushrooms and sauté for another 3-4 minutes stirring occasionally until they brown.
• Add brown rice, vegetable broth and salt. Stir and bring to a boil. Cover and reduce heat to medium low and cook for about 35-40 minutes until all the liquid is absorbed. Stir in between starting at about 25 mins.
• When rice is done, add back in the mushrooms kept aside. Add in the optional tablespoon of butter and mix well. Top with green onions.
• Sprinkle some lime juice just before enjoying mushroom pilaf in the bowl and enjoy!

Notes

• Cremini mushrooms and baby Bella mushrooms are the same, regular white button mushrooms will work too.
• If you are using other rice, such as white basmati or jasmine rice, that can work, however reduce the cooking time depending on the rice you choose. For example, cook covered for 15 minutes for white rice.
• If you are using Better Than Bouillon base to make broth, you may want to skip adding salt.

• Bring a large pot of water to a boil over high heat. Add salt and the pasta. Cook until al dente, about 12 minutes, or according to package directions. Drain and return pasta to warm pot.
• Meanwhile, to a medium sauté pan, add all the butter, 2/3 of the cream, and the salt. Turn heat to medium and simmer for 2-3 minutes, or until cream thickens up a bit. Add the shrimp and cook an additional 2-3 minutes or until shrimp is cooked through.
• Add the sauce and shrimp to the pasta pot and turn heat on to low. Toss the pasta, bringing it up and around from the bottom of the pan until all the pasta is coated.
• Add the remaining cream, grated Parmesan cheese, freshly ground pepper, and the nutmeg. Toss again and taste and correct for salt. Garnish with parsley if desired, and serve immediately with additional Parmesan cheese on the side.