This recipe was created for Freshly Kenya’s Takeover Tuesdays. The Takeover Tuesday campaign was established during the onset of the COVID-19 restrictions in Nairobi, Kenya as a way to recognize the need to support local food bloggers, recipe developers, and foodies; Takeover Tuesday’s provide a platform for such individuals to share unique and healthy recipes (using Freshly products), in a step-by-step demo, for our followers via Instagram stories.
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Spicy Thai Crunch Bowl (Vegan) Recipe
Serves: 1
INGREDIENTS:
Produce:
- 1 cup Lettuce
- ½ cup shredded Kale
- ¼ cup chopped Red Cabbage
- About ¼ of butternut squash (thinly sliced)
- ¼ cup frozen White Corn
- ¼ cup boiled Edamame
Protein:
- 124g Tofu (or protein of your choice)
Nuts & Seeds:
- ¼ Cup Cashews
- 1 tbsp Sunflower seeds
- ½ tsp Black Sesame seeds
Seasoning:
- Ground Ginger
- Ground Cumin
- Salt & Pepper
- Cayenne Pepper
- Paprika
- Garlic Powder
“Dairy” & Liquids:
- 2 tbs coconut or almond milk
- 2 tsp sesame oil (divided)
- Thai Green Paste
- Red Chili Garlic Paste
- Crushed ginger
- Jalapenos
- 1 tsp agave or honey
METHOD:
STEP 1
Cut the squash into thin slices (the part that does not have the seeds). Toss the slices into 1 tsp of sesame oil, garlic powder, salt, pepper, and cayenne pepper. Bake at 180 degrees Celsius for 30 mins or until crispy.
Step 2
Defrost the corn in the microwave, this will also cook it.
Step 3
Heat up a pan and put the rest of the sesame oil on to it. Once heated, put 2 tsp of Thai green paste. Add 2 tbs of the milk to the paste and stir until it is well combined. Keep stirring on low heat until the mixture starts to thicken. Then add the corn and let it thicken until it all coats the corn.
Step 4
On the same pan, throw on the edamame. Sprinkle cayenne pepper, garlic powder, salt, lime, and a pinch of garlic powder.
Step 5
Cube the tofu and coat it in ½ tsp garlic powder, ½ tsp cumin, ½ tsp pepper, and ¼ tsp salt. Next pan fry the tofu until crispy and squeeze lime juice at the end.
Step 6
Roast the sunflower seeds in lime juice, cayenne pepper, cumin, and salt. Put aside.
For The Dressing
Step 1
In a mini blender add ½ tsp crushed ginger and a pinch of ginger powder, ½ tsp garlic powder, cashews, ½ tsp chili garlic paste, salt, pepper, and cumin (all to taste), lime juice (half), jalapenos, agave or honey, and a tablespoon of water. Blend everything till it is a smooth mixture.
Step 2
Assemble the bowl and pour the dressing on top.
NOTES:
You can use a non-vegan source of protein for this bowl
Radhika Patel
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