I recently visited the beautiful city of Montreal. At vegan restaurant Aux Vivre I tasted the most memorable dish of my trip. The Dragon Bowl just knocked my socks off. The sauce, in particular, embedded itself in my memory. Back in Brooklyn, I absolutely needed to recreate this bowl and I've come incredibly close! I haven't tasted dragon sauce in weeks, but what I have made is so delicious it has me dancing around the apartment.
•Brown rice, cooked
•Lettuce
•Carrots
•Beets
•Red cabbage
•Sprouts
•Daikon
•Extra firm tofu
•Toasted sesame seeds
Dressing
•Nutritional yeast
•Tamari
•Sunflower oil
•Water
•Honey or sugar
•Garlic
Method
The Base
Base of bowl is traditionally comprised of brown rice and lettuce - but lettuce works well on its own
The Veggies
Peel carrots and shave with vegetable peeler
Peel beets and shred with cheese grater
Peel daikon and slice as thinly as possible
Slice cabbage thinly
The Tofu
Slice tofu 1/2 inch thick and press dry with paper towels
Pan fry tofu, using sunflower oil (or preferred oil) in a non-stick skillet over medium high heat until golden brown and crispy
The Dressing
Makes one serving
•3 heaping tbsp. nutritional yeast
•1 and 1/2 tbsp. tamari
•1 and 1/2 tbsp. sunflower oil
•1 and 1/2 tbsp. water
•1 small clove garlic, minced
•1/2 tsp. honey (or pinch of sugar)
Stir ingredients together in small bowl with fork until incorporated
The Assebmly
Scoop in 1 cup brown rice and cover with lettuce
Arrange carrots, beets, daikon, cabbage, sprouts and tofu on base
Drizzle with dressing (or serve on side) and sprinkle with toasted sesame seeds
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