We have been whole-food plant based now for over a year and loving the feeling of being fuelled by plants. We are feeling fit and healthy for just over 50s and clear in thoughts and concentration.
This starts a new series of recipes for us and we hope that you enjoy them. We’d love to hear your feedback *big smiles*
Traditionally, the Hawaiian’s made these bowls with raw fish. Poke means “to slice”. The concept for our regular poke bowl is to have a balanced variety of vegetables over rice or noodles … this literally changes every time we make it! Here’s the latest version and the measurements are for two people.
Brown rice, 2 cups cooked
Enokitake mushrooms, 250 grams
Firm tofu, 250 grams, cut into cubes
Carrot, grated into long strips
Nori seaweed, 2 sheets
Dried chilli flakes, 1 teaspoon or to taste
Sesame oil for cooking
With sharp scissors, cut the nori sheets into strips and then into smaller pieces. Heat a large frypan then add the nori and chilli and lightly toast, tossing frequently. When crispy, remove from the pan and leave to cool in a bowl.
Add the sesame oil to the pan and then add chunks of tofu and mushrooms to the pan to lightly colour.
While that’s cooking, grate the carrot and slice the radish and avocado.
To make the dressing, add all ingredients to a small bowl and whisk. Done!
To assemble, get two bowls and place all the goodies over the rice and pour over dressing to taste. Sprinkle some toasted seeds on top and voila!
It’s so tasty! And there are so many variations … we have edamame beans, fresh corn, fresh spinach … and over noodles or red rice. Once you have started to experiment, the options are endless! We also have satay sauce too … I will share the recipe for that soon.
Big love, Sarah