ALOHA BOWL

SERVES 4 PORTIONS

FOR THE PINEAPPLE COLESLAW

1 cup (155 g) diced fresh pineapple

1 cup (70 g) shredded red cabbage

1 cup (70 g) shredded white cabbage

1/2 cup (93 g) chopped orange

1 tbsp. (15 ml) white vinegar

1 tsp. agave nectar

Salt and freshly ground black pepper, to taste

FOR THE TOMATO POKÉ

1 lb. (455 g) firm tomatoes, peeled and chopped

1/4 cup (25 g) diced scallions

1 tbsp. (15 ml) liquid aminos or tamari

1 tbsp. (15 ml) toasted sesame oil

1/2 tsp. dulse seaweed granules

1/2 tsp. crushed red pepper flakes

FOR THE TARO ROOT FRIES

1 lb. (455 g) taro root, peeled and cut into matchsticks

1 tbsp. (14 g) coconut oil, melted

1/2 tsp. salt

FOR THE RICE

1/2 cup (98 g) white rice

1 cup (235 ml) water

FOR THE TERIYAKI SEITAN

1/2 cup (120 ml) water, divided

2 1/2 tbsp. (30 g) organic brown sugar

2 tbsp. (28 ml) liquid aminos or tamari

1 tbsp. (15 ml) agave nectar

1/2 tsp. grated fresh ginger

1/2 tsp. minced garlic

1 batch of Basic Seitan

2 tsp. corn starch or arrowroot starch

1 1/2 tsp. sesame seeds

NUTRITIONAL VALUES

Calories: 388kcal
Fat: 8.9g (4g S.Fat)
Carbs: 58.6g
Protein: 33.8g
Sugar: 19.3g
Sodium: 6606mg

METHOD

TO MAKE THE PINEAPPLE COLESLAW
Toss all the ingredients together in a large mixing bowl. Refrigerate for at least 1 hour before serving (this helps meld the flavours).

TO MAKE THE TOMATO POKÉ
Remove and discard the seeds from the tomatoes. In a mixing bowl, combine the tomatoes, scallions, liquid aminos, toasted sesame oil, dulse granules (see note), and red pepper flakes. Refrigerate for at least 1 hour before serving (this helps meld the flavours).

TO MAKE THE TARO ROOT FRIES
Preheat the oven to 200°C/400°F and line a baking sheet with parchment paper or a silicone baking mat.

Toss the taro sticks with the melted coconut oil and salt, then bake for 30 minutes, flipping halfway through. When the edges have turned golden, remove them from the oven and lightly sprinkle with salt.

TO MAKE THE RICE
While the taro is roasting, bring the rice and water to a boil in a small pot over medium heat. Reduce the heat to medium-low, cover, and cook for 20 minutes, or until the potatoes are tender.

TO MAKE THE TERIAYAKI SEITAN
In a large saucepan over medium heat, combine 1/4 cup (60 mL) water, brown sugar, liquid aminos, agave nectar, ginger, and garlic. Bring to a boil, then reduce to a medium-low heat and cook, uncovered, for 5 minutes.

While the sauce is simmering, heat a grill pan over medium heat and grill the seitan for 2 minutes on each side, or until char marks appear. Whisk together the remaining 1/4 cup (60 ml) of water and the corn starch, then add to the saucepan and whisk until combined. Continue to cook and whisk the sauce until it thickens enough to coat the back of a spoon, then add the sesame seeds and toss the seitan into the pan, folding until evenly coated with the sauce.

Divide the coleslaw, poké, taro fries, rice, and teriyaki seitan among four serving bowls. Serve hot.