Asian Sesame Veggie Bowl

Making bowls like this is an easy and healthy way to eat at home, especially during the week. You can make brown rice or quinoa ahead of time. Steam some vegetables, chop and grate some raw vegetables and add a great sauce. Easy. Everyone in the family can customize their bowl too. Throw on some grilled chicken or swap the tofu for some chick peas, edamame or a hard boiled egg.

Serves 2

Ingredients

Cooked brown rice or quinoa
Assortment of steamed vegetables (broccoli, bok choy, zucchini, beets, turnip, kale)
Assortment of raw vegetables (carrot, daikon, radish, red cabbage, green onion)
Extra-firm organic tofu cubed
1 tsp toasted sesame seeds

Ingredients for Asian Sesame Sauce

2 garlic cloves — crushed
2 Tbsp tahini sesame paste
1 Tbsp toasted sesame oil
3 Tbsp soy sauce
2 Tbsp rice vinegar
2 Tbsp organic mirin (optional)
1 tsp honey
1/2 tsp sambal thai chili sauce

  1. Steam brown rice
  2. Steam a selection of chopped vegetables and cubed tofu (broccoli, zucchini, bok choy, kale, spinach etc.) 
  3. Chop 2 scallions
  4. Grate some fresh vegetables (radish, carrot, red cabbage) 
  5. Toast 2 Tbsp sesame seeds
  6. Prepare sauce.
  7.  Add all ingredients to a blender and puree until smooth. Add more rice vinegar or soy sauce as needed.
  8. Assemble bowl with some brown rice, tofu and vegetables.
  9. Add grated vegetables, scallions and toasted sesame seeds.
  10. Drizzle sauce over bowl and serve

Sauce can be doubled or tripled and stored in fridge for several weeks.

Nourishing Cold Weather Asian Soup

Asian udon soup.jpg

Serves 2
 
Ingredients

I box organic chicken broth
2 garlic cloves minced (let sit for 10 minutes to let the allicin activate)
2 tablespoons soy sauce or tamari
1 tablespoon freshly grated ginger
1 tsp hoisin sauce
1 tablespoon tahini sauce
1 tsp sesame oil
 
2 cups assorted chopped vegetables (broccoli, bok choy, napa cabbage,  spinach, julienned carrots)
½ package of organic extra firm tofu cubed or cooked shredded chicken breast
2 scallions finely chopped
½ package of cooked whole grain or brown rice udon noodles (optional)
1 lightly soft boiled egg per person (optional) 
 
Start with the broth.
In a medium sized pot add the chicken broth, ginger, garlic, soy sauce,  and hoisin sauce. Let it simmer for 15-20 minutes.
 
Add in the vegetables and tofu or chicken. Let simmer until vegetables are tender. This will only take a few minutes.
If you would like a heartier soup cook a half a package of brown rice or whole grain udon noodles and add it to the broth.
 
Add in scallions and sesame oil. Adjust soy sauce or salt to taste. If you like it spicy and don’t have a sore throat add in siracha or sambal oolek.