February 10, 2014

Green Dragon Bowl

With a new year comes a new look to freshen up my blog.  Life has been busy since I went back to work last summer.  Work has been insane (busiest January ever!).  But this week D and I are going to try for another reset, drinking as much green juice and eating as much kale as we possibly can.  Here is we had for dinner tonight.  It looks complicated but it was really not, and its nice to mix it up and lightly steam the kale as we usually eat it raw in salads.  And I used soba noodles since I picked up a whole bunch of them on sale last week and haven't had them in a while.  I forgot how delicious they are!  D and I loved this meal, and I hope you enjoy.

Green Dragon Bowl
Serves 4
Marinated Tempeh Matchsticks
1 block Tempeh, cut into 1/4 inch thick matchsticks, 2 inches long
1/4 c soy sauce or tamari
1/4 c balsamic vinegar
1 tbsp sesame oil
1 tbsp grapeseed oil
1 garlic clove, minced
pinch allspice

In a shallow baking dish, whisk together soy sauce, vinegar, sesame oil, grapeseed oil, garlic and allspice.  Spread out tempeh pieces in single layer.  Let marinate for 30 min to 1 hour, flipping over half way through.

Spread on a single layer on a parchment-lined baking sheet. Broil for 3-4 minutes, flip over and broil for another 3-4 minutes. Set aside to cool.

Green Dragon Sauce
2 garlic cloves, chopped
1/2 c parsley, chopped
1/2 c tahin
juice from 1 lemon1/2 tsp sea salt
2 tbsp nutritional yeast
1/2 tsp sracha sauce
1/2 - 3/4 c cold water

Combine all ingredients except for water in a food processor.  Puree until smooth, adding water until mixture is smooth but not too thin. 

To Assemble
1 bunch kale, torn into bite size pieces, rinsed and drained
4 tsp sesame seeds, lightly toasted (toast in a dry frying pan, watching carefully)
2 cups soba noodles, cooked per package directions
4 tsp tamari

Steam kale with 1 inch of water in a covered frying pan for 3-5 minutes.  Drain and divide between 4 bowls.  Arrange soba noodles beside steamed kale, dividing evenly between 4 bowls. Drizzle 1 tsp of tamari over kale. Top soba noodles with a heaping tablespoon of green dragon sauce.  Arrange 6-8 slices of tempeh beside the noodles. Sprinkle entire contents with 1 tsp of sesame seeds.

Serve along with remaining green dragon sauce.

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