Noun: To cut or slice - Hawaiian.
This week we are off to Hawaii and will be making a Poke bowl. The traditional basis of the bowl is rice, seafood and vegetables. To veganise the seafood element we are using Tomato tuna, its salty and spicy. The taste and texture are pretty spot on.
When making a poke bowl you want a variety of toppings that complement each other. Here is a basic guide to compiling a great bowl. Mix and match your favourites to create a totally unique bowl! If you keep some veg prepped this makes a really quick throw together meal.
Base - Rice, quinoa, bulgar, noodles or greens.
The main event - Tomato tuna (see below), tempeh, tofu, meat substitute.
Vegetables - Carrots, cucumber, pepper, radish, sprouting greens, spinach, edamame.
Healthy fats - Avocado, hemp seeds, sesame seeds.
Pickles - Radish, ginger, turnip.
Dressing - Ginger dressing, soya sauce, sriracha mayo, chilli sauce.
This ‘Tuna’ is made out of marinaded tomatoes. The marinade gives it a great fishy taste and the tomatoes have a very convincing texture.
2 large salad Tomatoes
4 Tablespoons Soy sauce
1 Tablespoon Apple Cider Vinegar
2 Tablespoons Sriracha
1 Sheet of nori torn into small pieces
1. Start by removing the skins from the tomatoes. To do this cut a cross in the skin of them and pour boiling water over them. Leave them to sit for a few minutes before dunking them in a bowl of cold water, the skin should start to peel off where the cross is.
2. Mix all of the other ingredients in a bowl to create the marinade.
3. Chop the tomato into quarters and scoop out the seeds, and slice finer if desired.
4. Add the tomatoes to marinate for at least 4 hours but it works best overnight.
We love to see your creations so tag us @hungryherbieuk on IG and FB