Quinoa Edamame Sushi Bowl*

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Quinoa Edamame Sushi Bowl With Tahini Wasabi Dressing

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Quinoa Edamame Sushi Bowl

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.

 

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

  • Yield: 2 Servings 1x
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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. 23 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

Instructions

 

  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

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Flounder Chowder

  • Author: Great Eastern Sun
  • Yield: 6 Servings 1x
  • Category: Main Dish
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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.

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Nori Rice Balls

 

sushi-rice-balls

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Nori Rice Balls

sushi-rice-ball

These tasty and nutritious rice balls are great for school lunches or an after-school snack.

  • Author: Great Eastern Sun
  • Yield: 8 Servings 1x
  • Category: Main Dish
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Ingredients

Instructions

  1. Carefully tear each sheet of nori in half, then tear each half into halves.
  2. Moisten your hands in lightly salted water, then gently but firmly form about ½ cup of the rice into a ball. Wet your hands as necessary to prevent sticking, but use as little water as possible. Continue until all 8 are finished.
  3. Press your index finger into the center of the rice ball and insert ½ umeboshi plum, or about ¼ tsp umeboshi paste. For variety, you may substitute minced pickles, deep-fried tofu, or your favorite cooked vegetables). Seal the opening.
  4. The outside of the ball may be rubbed lightly with umeboshi or miso for extra flavor. Umeboshi also helps preserve the rice and aids its digestion.
  5. Using 2 squares of nori, cover each rice ball. At first it may look a little ragged; set it down, wrap the rest, then come back to the first, and gently pack as you would a snowball. 

Notes

Rice balls keep best if wrapped in waxed paper, then in paper. Do not wrap in plastic or store in airtight container.

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Gingery Fish Kabobs

gingery-fish-kabobs

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Gingery Fish Kabobs

gingery-fish-kabobs

Men who eat fish just once a month have fewer ischemic (blocked blood vessel) strokes, says a Harvard study. For your dose, try this easy summer recipe.

 

  • Author: Great Eastern Sun
  • Yield: 6 Servings 1x
  • Category: Main Dish
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Ingredients

Instructions

  1. In a small saucepan, dissolve cornstarch in pineapple juice. Add soy sauce, vinegar, garlic and ginger. Simmer until slightly thickened, about 7 minutes. Let cool. Add fish and pineapple to sauce and marinate in the refrigerator for 30 minutes.
  2. Thread fish, pineapple and onion on skewers. Place on a hot grill (or under a broiler) until fish is done to your liking.
  3. Serve with rice. Heat marinade and use as a sauce over fish and rice.

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