Dragon Bowls

9 Jan

In the dead of winter comes a rainbow of veggies and a sunny sesame ginger sauce to perk you up.

Dragon bowls come in all shapes and sizes, but the classic combination of warm brown rice and grilled tofo with cool crunchy fresh vegetables and dreamy sauce can’t be beat.

Here are some variations for inspiration.

Vancouver’s The Naam bottles their miso gravy, which is a delicious topper. But below are a few home variations.
Here is a clone:

4 Tbsp miso paste
2 cup veg bouillon
1/4 cup vegetable oil
2 Tbsp sesame oil
1/8 cup apple cider vinegar
1/8 cup honey or maple syrup
2 tsp sambal olek (chili paste)
2 cloves garlic, crushed
1 Tbsp grated ginger
1/4 cup flour
1/2 cup water

Mix all ingredients except flour and water in a small saucepan. Heat on medium until just before boiling. Turn the heat down, mix the flour and water together well until smooth, then slowly add to the gravy while whisking gently. Continue to stir until the gravy reaches a good thickness, then serve.

RICE BOWL WITH GRILLED TOFU, SWEET POTATOES AND PEANUT SAUCE
Bonnie Stern, National Post
1½ cups white or brown basmati rice
2 ½ cups cold water
Peanut sauce
¼ cup each peanut butter and coconut milk
3 tbsp each hoisin sauce and water
1 tbsp each roasted sesame oil and seasoned rice vinegar
1 tsp Thai curry paste
Tofu and vegetables
½ lb firm tofu, cut into pieces roughly 2-inch square and ½-inch thick
1 sweet potato, peeled and sliced ½-inch thick
1 small bunch broccoli or asparagus, trimmed
thin cucumber slices, grated carrots, sliced green onions, optional
Place rice in a sieve and rinse until water runs clear. Place in a medium saucepan and add cold water. Bring to a boil. Cover, reduce heat and cook gently 15 to 20 minutes. Remove from heat but let stand, covered, 10 minutes longer. (For brown rice, use 3 cups water and cook 45 minutes.)
Whisk peanut butter with coconut milk and add hoisin sauce, water, sesame oil, vinegar and curry paste.
Arrange tofu, sweet potato slices and broccoli on a roasting pan lined with parchment paper. Brush with a little peanut sauce. Roast 15 to 20 minutes in a preheated 425F oven until lightly browned and sweet potatoes are tender.
Top rice with tofu and vegetables. Drizzle with peanut sauce. Makes 3 to 4 servings
_______________________________
The Dragon Bowl
From Share Organics
This recipe makes a meal in a bowl. Serve it hot with the dressing below or with broth as soup. Try it cold as a salad. Choose your favourite vegetables and make it with long Chinese noodles, rice noodles or brown rice! Mix up the dressing as follows:
3/4 cup rice vinegar or apple cider vinegar
1 cup flax or olive oil
4 Tbsp. toasted sesame oil
1/4 cup tamari
5 Tbsp. lemon, Lime or orange juice
3 Tbsp. tahini (raw sesame butter)
2 Tbsp. grated ginger
2-3 cloves garlic
1 cup hot vegetable broth
Mix together well.
Layer your Dragon bowl as follows
Cooked long Chinese or rice noodles
Raw or steamed vegetable.
Grated Daiken
Shredded red cabbage
Grated carrots
OR
Steam:
Carrots
Broccoli
Zucchini
Tofu cubes
3. Shake on some of the sauce.
4. Garnish with parsley or green onion and a sprinkling of toasted sesame seeds.

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