Veggie Umami Bowl
Veggie Umami Bowl
Chef Miki Hackney
A light, yet filling complete lunch or dinner bowl when made with Organic Red Quinoa. However, if you're in need of more protein, this is the opportunity to add in any baked tofu (vegan), leftover roasted chicken, meat, or seafood (omnivorous or pescatarian). Itadaki-masu!
1 tablespoon vegetable oil
1 each small Maui Onion, sliced ¼”
2 cups Organic Carrots, roll cut (see notes below)
1 cup vegetable broth
1 package Dried Shiitake Mushroom, hydrated and stems removed
3 each small Taro Root, peeled and quartered
1 each Lotus Root, peeled and sliced ¼ inch thick rounds
3 each Baby Bok Choy, halved lengthwise
1 cup Organic Sno Peas, trimmed
1 package Farro or Organic Red Quinoa
Combine sauce ingredients in a small bowl or cup and set aside.
Cook Farro or Quinoa following package directions; set aside and keep warm.
Heat a stew pot to medium high. Add oil, swirling to coat pan bottom. When the oil glistens, carefully add onions. As onions begin to caramelize, add carrots in a single layer, allowing them to brown slightly and caramelize, about ten minutes. Push carrots and onions to one side of pan.
Next, add mushrooms and taro root to the pan in separate bunches. Add broth and simmer, about 15 minutes, or until taro root can be pierced with a fork without breaking apart.
Add bok choy as a bunch and lotus root slices. Simmer to heat through, about 5 minutes. Serve hot in a bowl over prepared faro or quinoa.
Roll-cutting is used for long vegetables, such as Asian eggplant, carrots, and zucchini. It makes attractive chunks and exposes more of the surface area of the vegetable for faster cooking. Hold the blade of the knife perpendicular to the board and cut straight down on the diagonal. Then roll the vegetable a quarter-turn, and cut straight down again at the same diagonal angle. Continue rolling and cutting in this way all along the length of the vegetable.