Vegan Scallop Poké Bowl with Sesame Lime Sauce, Gluten Free; inspired by Native Hawaiian cuisine.
This rainbow of vegetables and fruit make for a seriously easy, nutritious and delicious meal. Shredded carrots, pungent pickled ginger, creamy avocado slices, crisp snap peas, and juicy dusky plum slices topped with “scallops” made from oyster mushrooms seared in a deep golden sweet miso glaze. As if that weren’t enough drizzle the whole kit and caboodle with refreshing sesame lime sauce. I guarantee a swoon with each bite.
Poké rhymes with okay and literally means “to cut crosswise into pieces.” It was a meal made by Polynesian islander fisherman from small raw reef fish seasoned with candlenut and seaweed.
In the 1860s Japanese immigrants to Hawaii added their own twist to Poke with the addition of Shoyu (Japanese soy sauce). Later waves of asian immigrants brought with them rice, sesame oil and scallions.
To learn more about all things Poké click Here.
Is my Vegan Scallop Poké Bowl authentic?
NO!!!! It’s not! Authentic would mean raw fish… so …um… no. Obviously not.
Atonement. Is it possible to atone? I am not part of any organized religion yet in a large part this blog is a form of atonement. Atonement for all the sweet lives I gave no thought to through all the years that I ate meat and sea-life, eggs and cheese.
Once when I was about 12 a guest came for dinner. He was…vegetarian. Holy crap! What do you cook for a vegetarian? I remember my mom went into a total tizzy. The irony is that we did not live in a meat heavy household. Many of our weekly meals were vegetarian or almost vegetarian but the thought of making a meal for this person threw my mother off balance. I had the same experience years later when my newly vegan mother-in-law came too visit. It threw me for a loop.
‘How am I going to cook vegan for two weeks straight? ” I whined to my mother.
In all the years since I became vegan I’ve pictured a version of that scene playing out in the houses where I have been invited as a guest.
Rainbow bowls, and Poké Bowls are a great customizable meal to feed to a vegan. I would bet that right now you could throw together a simple and delicious bowl from ingredients you have in your refrigerator and pantry. Starts with a grain or pseudo grain like rice or quinoa, barley or Kamut. No grain? Use lentils.
Next layer on raw or cooked veggies, some avocado and whip us a sauce. No time to make a sauce? Then a splash of Tamari works great.
Crispy Vegan Crab Cake Slider
A rainbow of fresh vegetables topped with umami vegan scallops and drizzled with sesame lime sauce.
- 1 tbsp sesame oil
- 2 tbsp GF Tamari or soy sauce
- 1 tsp maple syrup or agave
- 2 cloves minced of garlic
- 1 juice from 1 lime
- 1 tbsp sesame seds
- 2 cups precooked white or brown rice or quinoa
- 2 cups vegetables I used raw snap peas, zucchini and carrots.
- 1 cup fruit, I used plums but you can mix it up and use mango or papaya or pineapple…) sliced
- 1 avocado sliced
- 1 cup shredded carrots
- 2 tbsp pickled ginger
- 1 avocado sliced
Clean and cut your King Oyster mushroom stems into scallop sized chunks. Score the ends with a sharp knofe in a cross hatch pattern as you would a scallop. In a edium bowl mix together the rice wine vinegar, maple syrup or agave, dark sesame oil, miso paste and GF Tamari. Toss your mushroom slices in and let sit for 5 minutes.
Heat a pan over medium heat and add to it your scallops(scored ends down) and marinade. Cover the pan and allow to cook 6 minutes. Uncover and flip each scallop. Allow to cook 2 more minutes until the bottoms are golden.
While scallops are cooking prep your fruit and veggies. Slice the fruit to manageable pieces. Cut your vegetables. I shredded my carrots as you can see.
Place 1 cup of rice or quinoa into each bowl. Top with sliced fruits and vegetables. Nestle an avodado half into each bowl, drizzle sesame lime sauce over everything.
Top with "scallops" and serve with pickled ginger.