Cashew-Tamari Vegan Nourish Bowls
with Fresh Mint, Daikon & Edamame
Cooking time
25 minutes
Servings
2/4
Calories
680 /serving
Plant a few ideas in your mind and body with a vegan dinner that’s all set for spring. Steering clear of meats and animal products, each nourish bowl delivers delicate jasmine rice laden with plentiful veggies: crisp daikon and lettuce along with gently sautéed edamame and Asian greens. Wrap the works in a heavenly dressing that blends together cashew butter, rice vinegar and our thick, tamari-tinged vinaigrette. Mint leaves flutter onto the scene for additional flavour.
We will send you:
- 225g Asian greens (yu choy or gai lan)
- 150g Matchstick daikon
- 1 Bunch of mint
- 1 Head of lettuce
- 30ml Rice vinegar
- 45ml Creamy, Thick Tamari & Garlic vinaigrette
- 100g Edamame (or green peas)
- 30g Cashew butter
- 160g Jasmine rice
- 12g Mellow Sesame spices (brown sugar, sea salt, white sesame seeds, garlic, ginger, black pepper)
Contains: Cashews, Sesame, Soy
You will need:
Medium pot
Large pan
Oil
Salt & pepper (S&P)
Total Fat
27 g
Saturated Fat
4 g
Sodium
1340 mg
Total Carb
95 g
Sugars
12 g
Protein
19 g
Fibre
11 g
Preparation
Cook the rice
In a medium pot, combine the rice, 1 ½ cups water (double for 4 portions), ⅓ of the spices and a big pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 14 to 16 min., until the rice is tender and the water has been absorbed. Remove from the heat and let sit, covered, for 5 min. Fluff and keep warm.
Mise en place
Meanwhile, remove the bottom inch of the gai lan stems; roughly chop the leaves and stems. Pick the mint leaves off the stems; finely chop the leaves. Halve the lettuce lengthwise; thinly slice. In a medium bowl, combine the daikon, ⅔ of the vinegar and S&P.
Cook the vegetables
In a large pan, heat a drizzle of oil on medium-high. Add the gai lan and sauté, 2 to 3 min., until beginning to soften. Add the edamame and 1 tbsp water (double for 4 portions). Cook, partially covered, stirring occasionally, 2 to 3 min., until tender; season with ⅔ of the remaining spices and S&P.
Make the dressing
In a small bowl, combine the cashew butter, vinaigrette, remaining vinegar and spices, 2 tbsp water (double for 4 portions) and S&P.
Plate your dish
Divide the rice, vegetables, lettuce and daikon, side by side, between your bowls. Garnish with the mint. Drizzle with the dressing. Bon appétit!
