I like poke. I like it a lot. But when I eat it I can't help but feel guilty. Contrary to the saying, there isn't an plenty of fish in the sea and I can't float along life eating unsustainable fish. But I still do it. I am a human that likes all food. I would prefer to know where the sea creature I am going to eat is coming from but cravings beat conscience everytime. I like to think that I am conservative in my seafood consumption and I like to think that with recipes like this it will help others be conservative in their sea friend consumption as well.
I like golden beets and if I could find a chioggia beet I would have used that too. I think it would have looked like salmon and some kind of tuna and that kind of pretty-ness cannot be replicated with tofu. This recipe is based on Action Bronson's Beet Poke. I tweaked it a bit
2 roasted golden beets or a combo of golden and chioggia beets. Make sure you clean them well. Roast beets in foil with a bit of oil and salt for 60-65 minutes. Once roasted and cooled peel and cut beets into cubes.
In a bowl, add about an 1 inch of grated ginger,1whole green onion, 2 tablespoons of soy sauce, 1/2 tablespoons of sesame oil, more if you like, but not too much. Sesame oil is pretty overpowering and too much can ruin it. Mix in about a small spoon of sugar until dissolved. I also added a dash of rice vinegar because I like a little acidity.
Add the cubed beets to the bowl. Mix it around to coat all the beets. Let it sit for 5 minutes to marry flavors.
Serve over rice. I added black radish and cucumber. You can squeeze lime over it too if you like! Enjoy!
I wrote this recipe for Basirah at Holistic Yogi Every Wednesday I look forward to her weekly affirmation. Click the link to sign up!
Kaboocha Squash is my favorite squash. My mom and lola put it a lot of meals. I wanted to hate it. It was like a yellow potato but didn't taste like potato. It was sweet and easy to eat. It was really good.
When I left for college and then out to Portland I never really ate it again. I even cheated on kobocha squash. I ate a lot of acorn and even dabbled in butternut squash. But after all is said and eaten, Kabocha squash is my favorite. This soup is perfect for the beginning of fall. It's rich and warm but still light hearted. I like texture, so I made a side of purple cabbage slaw with lime, and green onion. I placed it on top of the soup. It was a good call and it made it ready for Instagram.
Roast 1 kabocha squash. Scoop out the seeds, cut into quarters. Massage it with olive oil and salt to taste, and roast at 350 for 45 minutes.
Sautee 1/2 onion, 2 cloves of garlic in 2 tablespoons of olive oil or coconut oil. Then add a 1 inch nub of grated ginger, 1/2 inch of grated tumeric, half of a lime zest and 1/2 tablespoon of curry. I also added red chili flake and a nub of jalapeno. Because I like to live on the wild side. Saute until fragrant. About 4 minutes.
Scoop roasted squash from skin and add to the onions. Mix around.
Add 1 can of coconut milk and a half of can of water or half a can of vegetable broth plus 2 cups of broth to the pot and bring to a boil. *if using water, make sure you have a vegan bouillon cube and add two cups of water and bring it up to a boil to dissolve the cube.
Once it has been brought to a boil, turn it off and with a hand blender, blend out all the chunks. Return to a medium heat. Adjust the seasonings and add a squeeze of half a lime.
I like mine on the limey side and I also added a tiny bit of soy sauce, about 1/2 -3/4 teaspoon.
I am so proud to say that this recipe was featured in Basirah's weekly email. Follow the link to subscribe! Holistic Yogi.