Photography by David Wile Credits: Photography by David Wile
|This story was originally titled "Many Steps Forward" in the October 2014 issue.|
Subscribe to Canadian Living today and never miss an issue!
Poke bowls are all the rage at the moment. We show you how to make your own vegetarian-version.
Poke is a Hawaiian salad traditionally made with chopped raw fish which has been marinated in a soy-based dressing. This poke-style dish is a twist on the original: it's vegetarian and uses sweet roasted beets instead of the raw fish. Have fun with your poke bowls and top them with a variety of garnishes like green onions, nori, toasted sesame seeds, cilantro, lime wedges or pickled cucumbers.
3/4 cup golden beets
3/4 cup candy cane beets
5 tbsp reduced-sodium soy sauce
2 tbsp sesame oil
2 tbsp packed brown sugar
1-3/4 tbsp minced fresh ginger
1/2 avocado peeled pitted and chopped
Wrap each beet in foil; roast in 350°F oven until tender, about 40 minutes. Let cool enough to handle, peel and slice into small wedges.
While beets are cooking, in bowl, whisk together soy sauce, sesame oil, brown sugar and ginger. Toss with warm beets; refrigerate for 1 hour. Stir in avocado. Serve beets over steamed white rice; garnish with thinly sliced green onions, toasted sesame seeds, fresh cilantro and lime wedges.
For more food how-tos, visit our Cooking School channel.
Join Jes Watson, Canadian Living Editor-in-Chief as she welcomes Jodi Picoult, New York Times bestselling author, for an evening of wine, treats and compelling conversation in honour of her latest thought-provoking novel, Small Great Things.
Guests will have the exclusive opportunity to meet the author and receive a signed copy of this gripping book that tackles the profoundly challenging yet essential concerns of our time: prejudice, race, and justice.
PLUS take home a fabulous GIFT BAG valued at over $125!
Click here to purchase tickets.
Space is limited.
MUST BE LEGAL DRINKING AGE
Thursday October 27
6:30 – 8:30 p.m.
Enoch Turner Schoolhouse
106 Trinity Street, Toronto
Seared Cherry Tomato Pasta <br /> Photography by Jeff Coulson Credits: Seared Cherry Tomato Pasta <br /> Photography by Jeff Coulson