Tuesday, February 27, 2018

Tanaka Bowl - Recipes from Plant Fest at Tanaka Farms

This past weekend marked the second Plant Fest at Tanaka Farms. The first one in September of 2017 was so successful, the fine folks over at Tanaka Farms were kind enough to host us again! And...guess what?! This one was even more successful than the first! So, we will definitely be back, in early June, to do it all again! Extra special thanks to the hard-working volunteers from SoCal VegFest for helping to make it all happen! Plant Fest is a project of SoCal VegFest which is a project of the Animal Protection and Rescue League - a 501(c)3 non-profit organization.

This season is the first season at the farm that I am helping to create plant-based, farm-grown vegetable focused recipes to be served at the Tanaka Grill. It's been a super fun project so far! You can find the recipes I create using Tanaka Farms produce in the Recipes Tab at the top of the page. They are all collected into the first section called "Recipes from Tanaka Farms."

Okay, okay, enough rambling. Let's get to the recipes!

Easy Cilantro Lime Rice
Kinda like that rice they serve at that place that makes HUGE burritos :P

2 cups long grain white rice (I like Jasmine!)
4 cups water
½ teaspoon salt
¼ cup lime juice
1 bunch cilantro, chopped
salt and pepper to taste

Add rice, water and salt to the bowl of your rice cooker and press start. (Alternatively, add rice, cover and simmer for 15 to 20 minutes, or until all liquid ha, in a pot with a tight fitting lid, bring water and salt to a boil, reduce to a simmers been absorbed, fluff with fork.)
Once rice is cooked, stir in lime juice, oil, cilantro, salt and pepper.

Yield: 6 cups

Garlic Tamari Vegetables
Use this simmer sauce to cook up any seasonal vegetables! Use approximately one cup of sauce for every two pounds of vegetables.

For the sauce:
1 cup Tamari
½ cup agave
¼ cup mild flavored vegetable oil
¼ cup sesame oil
¼ cup rice vinegar
¼ cup minced garlic
1 tablespoon ground ginger
1 tablespoon red chile flakes (more or less, to taste)

2 pounds seasonal vegetables chopped into bite sized chunks. For this demonstration we used a mixture of kale, rainbow chard, purple cauliflower, and bok choy.

Preheat a large frying pan or wok over medium high heat.
Add 2 pounds vegetables and 1 cup sauce and toss to coat.
Continue cooking until vegetables are wilted, but tender.
Remove from heat and serve immediately, or refrigerate in an airtight container for use later in the week. Will last up to 1 week in the refrigerator.

Yield: 2 cups sauce

Creamy Sesame Sriracha Sauce (aka Spicy Sushi Sauce)
This simple sauce tastes incredible on so many dishes! Always keep a squeezy bottle in your fridge ready for use!

12 ounces soft silken tofu
¾ cup mild flavored vegetable oil
¼ cup sesame oil
3 tablespoons SriRacha sauce
2 tablespoons rice vinegar
1 tablespoon minced garlic
½ teaspoon ground mustard seed
½ teaspoon salt

Add all ingredients to a blender and blend until silky smooth. Keep stored in an airtight container in the refrigerator for at least two weeks.

Yield: About 2 cups

Assemble Your Bowl
Now all you have to do is put it all together!

Cilantro Lime Rice
Shredded cabbage
Garlic Tamari Vegetables
Creamy Sesame Sriracha Sauce
Green Onions
Sesame Seeds

Start with the rice on the bottom. (I love to use an ice cream scoop to get nice round rice balls.)
Then add a handful of shredded cabbage.
Top with about 4 ounces of vegetables.
Drizzle liberally with Creamy Sesame Sriracha sauce. S
prinkle with green onions and sesame seeds.
Finish with a sprinkle of furikake.

The "Tanaka Bowl" as featured on the menu at the Tanaka Grill at Tanaka Farms. A bed of Cilantro Lime Rice topped with shredded cabbage, Garlic Tamari grilled vegetables, House Made Creamy Sesame Sriracha Sauce, green onions, sesame seeds, and topped with a pinch of Aji Nori Furikake. Mmmm.

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2012 Copyright/Permissions/Disclaimers

All recipes written by me, Joni Marie Newman, unless otherwise noted. Please feel free to refer to or link back to any of my recipes, but please ask for permission, and remember to give credit when reprinting recipes in their entirety. I do provide links to affiliate programs (such as Amazon) in which I receive a small commission for items purchased. I do not provide paid reviews. All reviews done on products or books are of my own unsolicited opinion. On occasion I may receive a book or product to review. I will note when this is the case, but rest assured, it will not affect the authenticity of my review. Thanks!--Joni