Western News: February 02, 2023

Thursday February 2 2023 9
Diversely delicious Buddha bowls
To have a healthy body we
need a diet of different
foods. Hagar Ozri gets
creative with Buddha
bowls, an easy way to
bring your ingredients
together for a taste delight
Job’s tears, shiitake and
tofu Buddha bowl with
tamari and ginger sauce
Ingredients
1 cup Job’s tears
200g block of tofu (firm or soft,
but not silky tofu)
1 packet of sliced dried shiitake
or 8 whole fresh — sliced, (2
mushrooms per serve)
1 broccoli, divided into florets
3cm finger of fresh ginger
Fresh coriander
Tamari (wheat-free naturally
brewed soy sauce)
Sprouts (Mung bean, alfalfa,
broccoli or pea sprouts)
Chilli (optional)
Directions
To cook Job’s tears, place in a
medium-sized pot, rinse in cold
water then toast the grains in the
pan, top up with water at least
1cm above the grains and bring
to the boil with the lid on.
Once boiling, turn heat to
med/low (check that it is not too
low, so the grain is still cooking).
Continue to cook on low for 40-
ORGANIC: To prepare the Buddha bowls, cook and chop
all the different components and ingredients in advance
then put it all together. PHOTOS: GERARD O’BRIEN
50 minutes until the grains are al
dente.
To prepare the tofu, take the
tofu out of its packet, drain the
water, wrap in a tea towel and set
aside.
Prepare the marinade by
combining ⅓ cup of water, ⅓
cup tamari soy sauce, 4 slices of
fresh ginger and 1 clove garlic.
Cut the tofu into cubes and
shallow-fry in a hot pan. When
crispy on all sides pop tofu into
the marinade while still hot.
Drain the shiitake, conserving
the water, and place in the pan
you used for the tofu. Add the
soak-water a little at a time,
keeping the mushrooms covered.
Cook until tender and set aside.
Prepare the sauce by using the
marinade from the tofu, whisk it
with a little sesame oil.
Dry-roast sunflower seeds,
pumpkin seeds and sesame seeds
for toppings.
Cut the broccoli into
individual florets, steam, and set
aside.
Now assemble the Buddha
bowl. First place the grain on
the bottom of the bowl and pile
it a little more in one half of the
bowl so it is visible when all
other ingredients are added.
Place the broccoli next to
the mound of grain, then place
the tofu and shiitake. Top with
sprouts and the seeds, drizzle
with some sauce, saving some
extra to top-up as you eat at the
table.
Broad bean and millet
Buddha bowl with harissa
tahini sauce
Ingredients
1 cup hulled millet
⅔ cup broad beans – shelled
and steamed
⅔ cup steamed edamame
⅛ cup olive oil
1 tomato cubed, 1 avocado
peeled and cubed, ½ red onion
thinly sliced. Mix and season
with olive oil, salt and pepper.
2 Tbsp tahini
1 Tbsp of lemon juice
½ tsp salt
1 tsp harissa
Some fresh basil, chopped
Directions
Cook the millet: Place in a
medium sized saucepan, cover
with water (1cm over the grain)
and bring to the boil. Turn the
heat down and simmer with the
lid tilted until water has been
soaked up. Turn heat off, place
the lid on and set aside for 10
minutes.
Mix the edamame and broad
beans with a little olive oil and
salt and pepper.
To make the sauce, place
tahini and lemon juice and
salt in a small bowl, add ⅛ cup
water and whisk to make a
paste. Keep adding spoonfuls of
water to create a smooth sauce
consistency.
Add the harissa and taste –
add salt if needed.
Assemble the bowl, starting
with the millet. Add the beans
on one side and the avocado and
tomato salad on the other. Top
with tahini sauce and sprinkle
with fresh basil.
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