Pegasus Post: October 22, 2019
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16 Tuesday <strong>October</strong> <strong>22</strong> <strong>2019</strong><br />
Latest Canterbury news at starnews.co.nz<br />
Tasty Bites<br />
Benefits of a Japanese plant-based diet<br />
Japan is known for its plant-based diets, an intimate relationship with the sea, and one of<br />
the oldest living populations in the world, this dish embodies the flavours and benefits of<br />
what the country has to offer<br />
Deconstructed sushi bowl<br />
Serves 4<br />
Ingredients<br />
Pickled cucumber<br />
1 cucumber, thinly sliced<br />
½ cup (125ml) rice wine vinegar<br />
or apple cider vinegar<br />
2 tsp coconut sugar<br />
1 Tbsp tamari<br />
1 tsp sesame oil<br />
2 Tbsp sesame seeds<br />
Red rice<br />
2 cups (400g) red or brown rice<br />
¼ cup (60ml) sushi rice vinegar<br />
Teriyaki roasted cauliflower<br />
6 Tbsp tamari<br />
¼ cup (60ml) water<br />
3 Tbsp rice wine vinegar<br />
2 tsp ginger, grated<br />
4 Tbsp coconut sugar<br />
1 Tbsp cornstarch<br />
1 head cauliflower, chopped into<br />
florets<br />
8 small carrots<br />
Salt and pepper, to taste<br />
Olive oil<br />
4 baby or two medium-sized bok<br />
choys, thinly sliced lengthwise<br />
To serve<br />
½ pack of nori sheets cut<br />
diagonally into triangles<br />
4 radishes, thinly sliced<br />
Coriander, to garnish<br />
Directions<br />
To make the pickled cucumber,<br />
place sliced cucumber in a bowl<br />
and sprinkle with a generous<br />
pinch of salt – gently mix.<br />
Set aside for 5min then rinse<br />
and drain.<br />
In a lidded container, combine<br />
rice vinegar, coconut sugar,<br />
tamari, sesame oil and sesame<br />
seeds.<br />
Add cucumbers to the<br />
container and, with the lid on,<br />
toss to marinate.<br />
To make the rice, cook rice as<br />
per package instructions. Once<br />
cooked, add sushi rice vinegar<br />
and stir well to combine.<br />
To make the teriyaki roasted<br />
cauliflower, heat oven to 200 deg<br />
C.<br />
PEGASUS POST<br />
Add tamari, water, rice wine<br />
vinegar, grated ginger and<br />
coconut sugar in a medium pot.<br />
Bring to boil and simmer on low<br />
heat for 5min. Dissolve cornstarch<br />
in a small amount of water.<br />
Add this cornstarch mixture to<br />
the pot to thicken, mixing well.<br />
Simmer for a further minute and<br />
stir occasionally. Add cauliflower<br />
to the pot and toss to combine.<br />
Spread cauliflower in a single<br />
layer on a lined baking tray.<br />
Place carrots on separate lined<br />
baking tray. Sprinkle generously<br />
with salt, pepper and olive oil.<br />
Roast both the cauliflower and<br />
carrots in the oven for 20min or<br />
until done.<br />
To saute the bok choy, heat olive<br />
oil in a pan over medium heat.<br />
Add bok choy and season with<br />
salt and pepper. Cook for a few<br />
minutes.<br />
To serve, add a scoop of rice,<br />
some toasted cauliflower, bok<br />
choy, carrots, pickled cucumber,<br />
a couple of nori sheets and some<br />
radish in a serving bowl. Garnish<br />
with coriander and extra sesame<br />
seeds.<br />
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