Quinoa Edamame Sushi Bowl*

posted in: MAIN DISHES | 0
Quinoa Edamame Sushi Bowl With Tahini Wasabi Dressing

We love this creative and easy recipe to enjoy nori without making sushi rolls by one of our favorite bloggers, Shannon Leparski from her "The Glowing Fridge" blog.

Serves 2

Quinoa Edamame Sushi Bowl

A delicious deconstructed vegan sushi bowl full of flavor and paired with the perfect tahini wasabi dressing. 

INGREDIENTS

  1. 1 8oz. package extra-firm organic tofu
  2. 2 tablespoons tamari
  3. 1 tablespoon sesame oil
  4. 1 cup quinoa, uncooked
  5. 1 cup shelled edamame, uncooked
  6. 1 medium carrot, thinly sliced
  7. 1 avocado, chopped into bite-size pieces
  8. 1 green onion, chopped small
  9. 1/2 of a cucumber, chopped
  10. 2-3 tablespoons pickled ginger, chopped small
  11. 2 sheets of vegan nori, thinly sliced/chopped into pieces
  12. 1 tablespoon sesame seeds

TAHINI - WASABI DRESSING

  1. 1 teaspoon + 1/4 teaspoon wasabi
  2. 2 teaspoons water
  3. 1/4 cup tahini
  4. 1 tablespoon tamari
  5. 1 tablespoon rice wine vinegar

DIRECTIONS

  1. Drain package of tofu. Cut tofu into bite size pieces. Lay 2 paper towels (or one clean kitchen towel) on a large plate. Spread out tofu on plate. Lay 2 more paper towels or kitchen towel on top of the tofu. Place a fairly heavy book on top and set aside for 30 minutes. (This absorbs excess water in tofu)
  2. Cook quinoa and edamame according to directions and set aside.
  3. When tofu is ready, place in a medium-sized bowl and pour 2 tablespoons tamari over. Mix until all tofu is covered in tamari. Heat a pan/wok on medium-high heat and add 1 tablespoon sesame oil. When pan is hot, add tofu and cook until golden brown on all sides (about 5-10 minutes depending how hot the pan is) You want it to be crispy and golden!
  4. After all vegetables are cut/prepared, start making the dressing. Make a wasabi paste by mixing the wasabi powder and water in a small bowl. Then add the tahini, tamari and rice wine vinegar and whisk until well combined.
  5. Now we can assemble our sushi bowls. First add quinoa to bowl, then vegetables, tofu, pickled ginger, nori and sesame seeds. Pour dressing over, mix around and enjoy!

NOTES

This bowl can be served warm or cold, either way is delicious.

Shannon Leparsk, The Glowing Fridge BlogRecipe reprinted with permission from The Glowing Fridge Blog by Shannon Leparski.  Shannon is a health blogger "dedicated to making your skin GLOW from plant based whole foods."   www.TheGlowingFridge.com  

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Flounder Chowder

Flounder Chowder

Yield 6 Servings

Ingredients

  • 1 cup water
  • 2 tbsp olive oil
  • 1 large onion, chopped
  • 1 cup sliced carrots
  • ½ cup diced celery
  • 1 green bell pepper, chopped
  • 2 cloves garlic, minced
  • 1 cup fresh or frozen corn
  • ½ cup dry white wine
  • 1 cup diced potatoes
  • 1 can (28 oz) whole tomato
  • 1 can (8 oz) clam juice
  • 1 bay leaf
  • 1 cup dried dulse
  • 1 lb cubed fresh flounder
  • Two 4” pieces Emerald Cove Pacific Kombu

Instructions

  1. Soak kombu in the water for 15 minutes, remove, and reserve soaking water. Dice kombu into ½ squares and return to water.
  2. Heat soup pot; add olive oil and sauté onion, carrots, celery, peppers and garlic over medium heat until translucent. Add soaked kombu and water, corn, wine, potatoes, tomatoes, clam juice, and Bay leaf. Bring to boil, cover and simmer for 30 minutes.
  3. Rinse dulse, chop and add to chowder along with fish. Simmer until fish can be easily broken into pieces. Place into individual bowls and serve.

Courses Main Dish

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Shrimp Fried Rice

Shrimp Friend Rice

Yield 4-6 Servings

Ingredients

  • 2 - 3 Tbsp organic peanut or safflower oil
  • 1 bunch Scallions, sliced thinly
  • 2 ribs Celery, finely diced
  • 1 medium Carrot, finely diced
  • ½ cup Cooked green peas
  • 4 cups Cooked Brown Rice
  • 2 - 3 tsp Soy Sauce
  • 1 cup cooked shrimp, chopped
  • 10 pieces Emerald Cove Spicy Nori Snacks

Instructions

  1. Heat skillet or wok; add oil and sauté scallions, celery, and carrots over medium heat until carrots are soft.
  2. Break up any lumps in rice and add to vegetables with tamari, peas, and shrimp. Continue to stir over medium heat until soy sauce is evenly distributed and rice and shrimp are hot.
  3. Cut Spicy Nori Snack strips into ½" squares, mix into rice, and serve.

Courses Main Dish

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Stuffed Italian Shells

 

Stuffed Italian Shells

Yield 4-6 Servings

This vegan version of Stuffed Italian Shells uses tofu with our Miso Master Organic Mellow Barley Miso and seasonings for the "Ricotta" cheese.  

Ingredients

Instructions

  1. Cook shells in boiling water until just tender. Drain and set aside.
  2. To prepare Ricotta, press tofu with a weight for ½ hr. to drain. Crumble tofu with hands and add remaining “ricotta” ingredients. Mix garlic, herbs, tahini, salt & pepper with chopped spinach and fill shells with mixture.
  3. Spoon layer of pasta sauce into bottom of roasting pan, arrange shells, and top with remaining pasta sauce.
  4. Bake at 350 degrees, covered for 25 minutes. Garnish with chopped parsley.

Courses Main Dish

Cuisine Italian

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