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To begin with, this is not my photo, and I didn’t cook this dish! I grabbed the picture from the fabulous and delicious looking blog Sarah Cooks. You can tell it’s not mine because it has excellent lighting. I didn’t cook it because I have been in Melbourne for the best part of the week, eating my way through their plethora of amazing restaurants but not having much of a chance to cook anything. So thanks to a suggestion from the lovely Cassie, this week will have a kind of backwards/deconstructed approach — I’m going to try and figure out how to make something delicious that someone else prepared!

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The dish I have chosen is the Macro Dragon Bowl from Yong Green Food in Fitzroy. We got several dishes here including raw pad thai, vegan gluten free ‘calamari’, quinoa patties, seaweed salad, vegan teriyaki ‘chicken’, and fried nori rolls, but this one was really a standout. It’s a simpler dish than some of the others, but it had an earthy, nourishing appeal that was very welcome in the middle of a week that included some very late nights and  some less than healthy food choices!

The base for the dish is brown rice, with shredded carrot, a variety of salad greens, carrots, shiitake mushrooms, and purple cabbage, and it is topped with chunks of tempeh. It comes with miso soup and a tahini sauce that is delicious! It’s definitely something I want to replicate at home – it’s vegan, gluten free, would be easily adaptable to the ingredients you have in your fridge, and is fresh and healthy while still feeling satisfying and filling. Here’s my interpretation of what I would do..

A reinterpretation of Yong’s Green Food – Macro Dragon Bowl
Serves two

1/2 cup cooked brown rice
1 cup salad greens (mix of tatsoi, mizuna, sorrel, and baby lettuces would be good)
1/3 cup shredded purple cabbage
1/3 carrots, sliced with a julienne slicer
1/4 cup shiitake mushrooms, sliced (rehydrated first if using dried)
1/2 block of tempeh
1 tsp sesame seeds
1 tsp sesame oil
1 tbsp tamari
Coconut oil for frying

Tahini/Miso dressing
1/4 cup tahini
1/4 cup white miso
1 clove garlic
1/2 cup water (more or less to suit taste)

Cook rice and set aside to cool. Mix tamari and sesame oil in a bowl and crumble in bite sized pieces of tempeh. Let marinate for 20 minutes, tossing regularly to ensure all pieces are coated. Heat a small amount of coconut oil in a wok and stirfry tempeh briefly with the sesame seeds, just to colour the edges. Remove from the heat and set aside.

Wash salad greens and break into smaller pieces. Slice carrots, shred cabbage, and slice shiitake mushrooms. Ensure you have soaked the shiitake in boiling water for 20 minutes if you are not using fresh ones.

Assemble the components in a large bowl, starting with the rice on the bottom and arranging the salad greens, carrot, cabbage, and mushrooms. Top with the pieces of tempeh.

Blend the garlic clove, tahini, miso and water in a blender to make the dressing. Add more water if you would like  a slightly thinner dressing.

Serve the dressing alongside the Dragon Bowl and add to taste.

What foods have you eaten in restaurants that you would like to replicate?

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2 thoughts on “Macro Dragon Bowl

  1. Pingback: Vegetable Fritters with Chilli Jam | That's Good Eatin'!

  2. Pingback: Superfast Lentil and Vegie Salad | That's Good Eatin'!

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