Week 1 of Mojo is wrapping up already! A fantastic theme for the end of the week =)
6 Re-create a restaurant meal
I posted a little while ago a visit I had with my good friend Carrie. We ended up checking out one of my favourite restaurants, Bliss Café in San Luis Obispo. We both ended up trying the Green Energy Bowl and it was magical!
I liked it so much, I wanted to try making something similar at home. It didn’t quite turn out as nice or as good as the one at the café. I’d had a very busy weekend and was tired and feeling a little lazy. So I just kind of threw some things together, hoping it would turn out. It did! It was quite good =)
Green Energy Bowl (makes 3-4 servings)
3/4 cup of jasmine rice
1.5 cups of coconut milk
1 8oz. package of tempeh, chopped into pieces
2 tbsp of coconut oil
1 tbsp of coconut aminos
1 inch piece of ginger, minced
2 large carrots, peeled & julienned
1 large zucchini, julienned
2 large handfuls of spinach, chopped
2 large pieces of nori, torn into bite-sized pieces
2 tbsp of tahini
2 tbsp of coconut aminos
1 inch piece of ginger, minced
1 tbsp of hot water
1 handful of cilantro, roughly chopped
Add the coconut milk to a small pot and bring it to a boil. Rinse the jasmine rice until the water runs clear and add it to the boiling coconut milk, lower the heat, add the lid and simmer until the liquid has absorbed (keep an eye on it! Mine turned out mushy :/). While the rice is cooking, heat a wok on medium heat on the stove. Add 1 tbsp of the coconut oil and tempeh and stirfry for 7-10 minutes, until cooked and slightly browned. Remove the tempeh, add another tbsp of coconut oil & ginger and stirfry the carrots for 5 minutes. Add the zucchini and stirfry for another few minutes. Add the 2 tbsp of coconut aminos to the veggies and continue to sautée. Combine the tahini, 2 tbsp of coconut aminos, minced ginger and hot water and whisk until smooth & creamy. Add to the veggies on the stove and add the tempeh and stir it all up. Add the spinach and nori and stirfry for another 2 minutes. Remove the wok from the stove. Layer in the jasmine rice in the bottom of bowls and add the veggie mixture and toss the cilantro on as a garnish. Voilà!
