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.
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.