Have you tried white miso gravy? It’s seriously good! I’ve kind of been raving about it all week… Anyways, this Japanese-style bowl features a super tasty gravy made with organic white miso paste as well as a delectable selection of Japanese vegetables (shittake and nori anyone?). Sesame-encrusted ginger tofu adds protein as well as a bit of crunch! The recipe is vegan, gluten-free and oil free as always (though adding a bit of sesame oil to the tofu is a delicious option!). If you’re not feeling a bowl, you could always try it as a sushi burrito! Please take pictures and tag me on instagram if you do!
This will also be my featured recipe for #SVKMeatFreeMonday this week, so if you haven’t checked it out yet, please do! You can find the even on my Facebook page, we’ll be starting Monday this week at 7pm EST.
In other news, I finally tried out ski-joring with my crazy dog (he’s the energetic black fluff you may have seen running around in the background of my cooking sessions). He’s a little out of control, but using a friend as a human rabbit, we got him going pretty good. For those of you who don’t know what ski-joring is, which is most likely everyone, it’s skate skiing with your dog attached to a waist harness basically pulling you on a harness, like a sled. You help minimally by skiing (I was actually hindering by literally snow plowing up hills so that my dog wouldn’t catch the rabbit). If you want to see videos of it, there’s some great ones on YouTube, like here. Have any of you ever ski-jorned? I’d love to hear about it in the comments if you have!
This delectable bowl features ginger sesame baked tofu, shittake mushrooms, nori and an assortment of healthy vegetables. Finished with a savoury miso gravy, this healthy bowl is the pretty much the perfect meal!
- Brown rice vermicelli (use 2 bunches/half the package or as desired)
- 1 zucchini
- 1 red pepper
- 1 overflowing cup shiitake mushrooms (or sub cremini)
- 1 ripe avocado
- 2 sheets nori
- 1 Tbsp Tamari (or soy sauce)
- 1 mounded Tbsp Fresh Ginger
- 1 Tbsp Brown sugar, or 1/2 Tbsp Agave
- 2 Tbsp Sesame Seeds + extra for garnish
- 1 Tbsp Apple Cider Vinegar
- 1 Tbsp water
- 2 Tbsp white miso paste (I use organic)
- 4 Tbsp nutritional yeast
- 2 Tbsp Tahini
- 1 c vegetable stock
- Fresh Pepper to taste
Preheat the oven to 410 F.
Cube the tofu and mix the ingredients for the ginger sesame marinade in a bowl. Add the tofu to the bowl and toss to coat. Sprinkle with extra sesame seeds as desired.
Line a baking sheet with parchment paper or tinfoil and bake tofu for 15-20 minutes.
While the tofu is baking, slice the red pepper and shittake mushrooms. Spiralize zucchini or slice zucchini. Slice avocado.
Heat a non-stick pan on medium heat and add the zucchini and peppers. Keep them separate (ie: put the zucchini in one half and the peppers and the other). Cook until softened and the zucchini becomes a bit translucent.
Set the zucchini and red pepper aside, keeping separate. Return the pan to the heat and add the mushrooms. Cook until softened. See recipe note for extra seasoning options.
While the mushrooms are cooking, heat a pot on medium heat. To make the gravy, add the miso paste and tahini to the pot and stir to combine. Add the nutritional yeast, and stir. Finally, add in the broth, and whisk until smooth. Bring to a boil and then simmer for 3-5 minutes before serving.
Cook the brown rice vermicelli: bring some water to a boil (either a pot or kettle will do). Pour it over the noodles and allow to rest for 1 minute. Drain and rinse in cool water.
Assemble your bowl: Add the desired amount of vermicelli. Arrange the vegetables on top, with the tofu in the middle. Garnish with nori and extra sesame seeds.
Another short post today, but I hope you enjoy the recipe (I definitely did!) This is going to be the featured #SVKMeatFreeMonday this week (Monday, February 12th, 2018 @ 7pm EST). If you’re interested in joining me, then check out my Facebook page, I like to keep it pretty interactive, so feel free to come out and ask any questions you have about being vegan, vegan cooking or being a vegan athlete.
If you can’t make it this week, but might want to try it another time, I send out the ingredients to my email list every Saturday, sign up is in the left side bar. Or send me comments using the contact me page. Have a great week everyone!