Pacific Mist Rice Bowl
SERVES 1
This hearty but delicious vegan bowl is filled with all sorts of good things that will never leave you feeling deprived. Recipe by executive chef Nyle Petherbridge at Kingfisher Oceanside Resort & Spa. Note that you’ll need a scale to weigh the veggies, or just use a small handful of each, to taste. Tahini dressing: 3/4 cup (180 mL) nutritional yeast flakes 1 cup (250 mL) tamari (gluten-free soy sauce) ½ cup (125 mL) apple cider vinegar ½ cup (125 mL) water 2 tbsp (30 mL) tahini 3 cloves roasted garlic, crushed 2 cups (500 mL) vegetable oil Spa bowl: 1 cup (250 mL) cooked quinoa or brown rice, hot 2 oz (60 g) kale 1 tsp (5 mL) coconut oil 2 oz (60 g) shredded cucumber 2 oz (60 g) shredded carrot 2 oz (60 g) shredded beets 3 oz (90 g) pickled vegetables such as radish, mushroom, carrot or cauliflower 1 tbsp (15 mL) hemp hearts ¼ cup (60 mL) tahini dressing Pea tips to garnish ▶ Make the dressing: In blender, purée together nutritional yeast flakes, tamari, vinegar, water, tahini and garlic. With motor running, add oil in a slow, steady stream. Blend until smooth. (Make ahead, cover and refrigerate for up to one week.) ▶ Assemble the bowl: Place the warm rice or quinoa in centre of the dish. ▶ Rub kale leaves with coconut oil, then shred into bite-sized pieces and arrange in the bowl. ▶ Place the rest of the veggies in the bowl, arranging them in a decorative fashion. Top with Hemp Hearts, then drizzle with tahini dressing and garnish with pea shoots. ▶ Optional: If you like, you can add some cooked chicken, prawns, salmon or a soft-boiled egg before drizzling the bowl with dressing.