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Vegetarians and vegans don’t have to miss out on the poke craze. Kale wakame and togarashi rice crisps push this beet-based dish to the next level.
If you love fresh, farm-to-table Hudson Valley fare, you may have already tried Main Course Catering‘s take on a vegetarian poke bowl. That’s right, the dish is totally fish-free, but fear not – it’s still delicious. And though making poke at home may sound intimidating, Main Course Catering takes us step-by-step through the process, so follow along below for a healthy dish that’s a proven party pleaser. Get creative and add your favorite poke bowl accoutrements, like sliced avocado, to this recipe.
Chioggia Beet Poke, Kale Wakame, and Togarashi Rice Crisps
Makes 10 Portions
For the Chioggia Beet Poke:
2 lb Chioggia beets
½ cup rice wine vinegar
2 tsp. salt
2 tsp. sugar
½ cup yuzu juice
¼ cup tamari (gluten-fee soy sauce)
1 cup canola oil
Boil beets until fork-tender, then peel, dice, and chill them.
In a bowl, whisk together sugar, salt, and rice wine vinegar until dissolved. Whisk in yuzu, tamari, and canola oil.
Toss chilled beets in vinaigrette and marinade for at least 1 hour.
For the Togarashi Rice Crisps:
1 Tbsp Togarashi
3 Tbsp canola oil
½ box Rice Crispies
In a sauté pan, heat oil and toast Togarashi for 15 seconds until fragrant. Toss with rice crisps.
For the Kale Wakame:
1 bunch Lacinato kale
1 cup shredded carrots
1 cup sliced scallion
1 cup pickled ginger, sliced thin
1 cup rice wine vinegar
1/4 cup Tamari (gluten free soy sauce)
3 tsp. Sugar
1 tsp. Ginger Powder
1 tsp. garlic powder
1 tsp. crushed red pepper
4 Tbsp Toasted sesame oil
Wash kale and chiffonade (slice into thin ribbons). Mix in a large bowl with carrots, scallion, and ginger.
Whisk together the remaining ingredients until all is dissolved. Toss over kale mixture and marinade for 1 hour.
In the Bottom of a bowl, Start with ½ cup Togarashi crisped rice. Build a mound of kale Wakame on top, and then finish with beet poke. Garnish with micro wasabi, toasted sesame seeds, and sliced scallion.