Vegan Poke with Wasabi Dressing!

Happy Monday! And a festive Halloween!

One of the most important practices when endeavoring to eat well is to establish variety in your diet. I share this with my clients like a mantra, knowing at this point in my own practice that variety leads to sustainability.

Because of this I’m always on the hunt for inspiring dishes that appeal to my palate and my needs. Recently, I visited friends in California and tried Poke. Although I’d heard of it, and it’s all the craze among New York City’s harried and hurried workforce, I’d never tried it. I’m not a huge fan of raw sushi, so I hadn’t considered it, but after trying it with my friends I thought of ways to include Poke in my culinary repertoire in a way that works for me. Hence, vegan Poke. Such a ridiculously easy dish to make and so wonderfully flavorful I am sure it will be a regular staple meal in my kitchen.

I hope you enjoy today’s video and if you try the Poke, that you love it as much as I did! Here’s an extra tip: add Cilantro if you’re a fan of the herb… it adds a very nice layer of flavor to the Asian ingredients. Enjoy!

Wishing you a healthy and peaceful week!
xo
B

Bowl Recipe

  • 1/4 cup cooked rice (you can use sushi-grade rice but any is fine. I used Black japonica)
  • 1 cup arugula leaves
  • 4 to 5 slices of cucumber
  • 1/2 small carrot sliced thin and blanched for 2 minutes and cooled (raw is fine too)
  • Handful of cooked edamame
  • 2 shitake mushroom caps, sliced thin and lightly sautéed in a little olive oil and a drop of sesame oil
  • 2 to 3 thin slices avocado
  • 1/2 scallion, sliced thin (white part only)
  • Sprinkling pumpkin seed
  • Chopped fresh cilantro, optional (but such a bonus!)

Assemble nicely in a bowl.

Dressing Recipe

  • 1 teaspoon gluten-free Tamari
  • 2 to 3 Tbsp rice wine vinegar
  • 1/2 teaspoon sesame oil
  • 1 teaspoon prepared wasabi (or to fast preference)
  • 1/2 teaspoon honey (if you need this to balance the flavors… I made mine without it)

Whisk together the ingredients and adjust wasabi to taste preference. Keep cool in the refrigerator until ready to serve. Add dressing to bowl and serve! Serves one, as a meal or two as a snack or appetizer. ENJOY!!

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