Steamed Greens Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: STEAMED GREENS
- one head of bok choy, leaves torn and stems chopped
- one bunch of kale, leaves torn and stems chopped
- one bunch of swiss chard, leaves torn and stems chopped
- one head of broccoli, florets removed with stem peeled and then chopped
GINGER TAMARI SAUCE
- 1/2 c of soy sauce
- 3 tbsp of lemon juice
- 1 tbsp of sesame oil
- 1 tbsp of minced ginger
TAHINI SAUCE
- 1/2 cup of tahini paste
- 3 crushed garlic cloves
- 1 tsp of sea salt
- 2 tbsp of extra virgin olive oil
- 1/4 cup of lemon juice
- 1/4 cup of chopped fresh flat-leaf parsley
REMAINING INGREDIENTS (optional)
- 1 cup of toasted sesame seeds
- 1/2 cup of pickled ginger
- toasted nori strips
- grilled tempeh
- 2 cups of brown basmati rice
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Directions: |
Directions:This is a rice bowl so you're best advised to begin by cooking the brown basmati rice. The greens are to be mixed together and steamed for about 20 minutes.
Preparing the ginger tamari sauce is as easy as placing all ingredients into a small saucepan and heating them up on the stove. My rice cooker also conveniently had a steaming pan to heat up the ginger tamari sauce.
The tahini sauce can be prepared up to 4 days in advance, but does taste best when prepared fresh. The tahini sauce is another easy recipe that only requires that all ingredients be placed into a blender or food processor. Teaspoons of warm water can be added to the sauce in the blender or food processor to bring the sauce to your desired consistency.
The remaining ingredients such as sesame seeds, pickled ginger, nori strips and tempeh aren't required, but do add flavor and texture to the recipe.
Putting the dish together is as easy as getting a large bowl. Make a bed of cooked brown basmati rice and then generously top the rice with the steamed greens. Drizzle some ginger tamari sauce over the greens. Sprinkle toasted sesame seeds and flaked nori strips on top. Add a dollop of tahini sauce and a small serving of pickled ginger. A couple of strips of grilled tempeh can be placed on the side of the bowl. |
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Number Of
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Number Of
Servings:4-6 |
Preparation
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Preparation
Time:45 minutes |
Personal
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Personal
Notes: This recipe comes from a restaurant called Fresh in Toronto. It's a vegetarian restaurant that can help hardened flesh-eaters forget that meat is a typical "requirement" during a meal. Fresh is the kind of place that will make you want to do push-ups on the sidewalk after a meal in their dining room. That's a great feeling to have when so many other meals can make a person feel overweight & lethargic.
When I moved to Pittsburgh, this was one of the recipes that I brought with me from Canada. My upstairs neighbors in Lawrenceville were vegans so this rice bowl was often shared over a couple good ales.
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