Bowls & Rolls 

TERIYAKI GRILLED PINEAPPLE AND PORTOBELLO BOWLS WITH GINGERY LIME EDAMAME

  1. In a square glass dish, add mushrooms and cover with teriyaki sauce.

  2. Let marinade for 30 minutes to overnight.

  3. Once the mushrooms are marinated, cook rice to package instructions.

  4. While the rice is cooking, grab a grill pan (or your grill) over medium-high heat and start to grill the slices of pineapple and green onions. Careful not to flip them too early so that you can get those amazing grill marks!

  5. Remove the pineapple and onions and add the mushrooms to the grill. Save some of the marinade.

  6. While the mushrooms are grilling, add edamame to a sauté pan over medium-high heat.

  7. Add garlic powder and Gingery Lime Coco Aminos.

  8. Sauté for about 5 minutes until edamame is cooked and caramelized. If it starts to burn, add a little water!

  9. Remove mushrooms and slice.

  10. Add everything to a bowl. Rice first, then mushrooms, pineapple, green onions, carrots, spicy sprouts and boom! You’re ready for the most tasty meal!

GINGERY LIME SOBA NOODLES WITH SESAME TOFU AND ROASTED VEGGIES

           The Veggies:

Sesame Tofu and Noodles:

  • 1 block firm tofu, drained and cubed

  • 2 tbsp arrow root (or corn) powder

  • Avocado oil

  • 1/2 cup Big Tree Farms Gingery Lime Coconut Aminos

  • 2 tbsp sesame oil

  • 2 tbsp Big Tree Farms Coconut Nectar

  • 1 tbsp liquid aminos

  • 1 tbsp sriracha or chili paste

  • 1 package vegan soba noodles, cooked to package instructions

  • sesame seeds, greens, and orange slices for toppings

  1. Preheat oven to 400.

  2. On a sheet pan, add the veggies and toss with sesame oil, spices, coco aminos and coconut nectar.

  3. Bake for about 20-25 minutes until fork tender and slightly crispy.

  4. While the veggies are cooking, prepare the tofu.

  5. In a bowl, toss the arrowroot powder with the tofu cubes and coat well.

  6. In a cast-iron pan, or any skillet, add a dash of avocado oil to keep it from sticking and heat over medium high heat.

  7. Once the skillet is hot, add the tofu cubes. Sear on all sides, takes about 2 minutes per side.

  8. While the tofu is cooking, cook the noodles and prepare the sauce.

  9. Grab a mason jar (a bowl works too) and add the Gingery Lime Coco Aminos, the sesame oil, coconut nectar, liquid aminos and sriracha. Mix well. Set aside.

  10. Once the tofu is crispy on all sides, pour half of the dressing you just made in the mason jar. Coat well and turn off the heat.

  11. Add your drained and cooked noodles in a bowl and toss with the rest of the dressing.

  12. Serve the noodles in a bowl with the veggies, tofu and desired toppings on top!

 BEET "POKE" BOWLS

  • 1 cup dry brown rice, cooked

  • 2 medium sized beets, peeled and cubed.

  • 1 cucumber, seeded and sliced

  • 1/4 cup rice vinegar

  • 1 tsp maple syrup

  • 1 tsp black sesame seeds (optional)

  • 1/4 cup Big Tree Farms coconut aminos

  • 2 tbsp chili garlic paste (can find in most asian food aisles)

  • 1 avocado, sliced

  • 1 radish, sliced

  • 2 seaweed sheets

  • 2 scallions, chopped

  • micro greens for garnish (optional)

  • 1/2 lime for squeezing on the top at the end

  • More coconut aminos for eating

  1. Cook brown rice according to instructions on package.

  2. In a steaming pot or using a steaming collander, steam the diced beets until they are fork tender.

  3. While the beets are steaming, mix cucumber, rice vinegar, maple syrup and black sesame seeds. Let sit in the fridge while everything else comes together.

  4. Once the beets have steamed, add them to a bowl with the coconut aminos and the chili garlic paste. Mix well and let marinate for at least 15 minutes.

  5. Add rice to a bowl, top with beets, cucumbers, avocado, radish, scallions and seaweed sheets!

  6. Enjoy immediately or store ingredients separately to enjoy poke all week!

FRESH ROLLS WITH PEANUT SAUCE

For the rolls:

  • 1 package rice paper wraps

  • 1 cup chopped strawberries

  • 1 cup chopped blackberries

  • 1 mango, sliced

  • 2 radish, sliced

  • 1 avocado, sliced

  • 1 large bowl chopped spinach

For the peanut sauce:

The Method:

  1. Chop and slice all your fruits & veggies and place them on a few plates to keep them organized.

  2. Grab a shallow bowl that’s as wide as your rice paper rolls (a saucepan works too) and fill with cold filtered water.

  3. In a bowl, add all ingredients for the sauce and mix well. Taste test for desired sweetness and spiciness. Set aside.

  4. Grab one rice paper wrap and soak it in the water until it softens and resembles the texture of what I imagine to be a jelly fish.

  5. Once its soft, put it flat on a clean surface. First put down desired fruit or avocado, then spinach and wrap it up like a burrito!

  6. I find that putting it on and covering with a wet kitchen towel is the best way to preserve them when making a lot.

  7. Roll them up until you are out of ingredients and store your left over rice paper wrappers in an airtight bag in your pantry.

  8. Enjoy immediately!

RAINBOW SUSHI BURRITO

The ‘Tuna”:

  • 2 Tomatoes

  • 1/4 cup Big Tree Farms coco aminos

  • 2 tbsp sesame oil

  • 1 tbsp hot sauce

  • 2 tbsp rice vinegar

The Burrito:

  • 2 nori wraps

  • 2 cups cooked brown rice

  • 1 tbsp Big Tree Farms Coconut Nectar

  • 2 tbsp rice wine vinegar

  • 1 purple sweet potato, steamed

  • 1 carrot, shredded

  • 1 mango, peeled and sliced

  • 1 avocado, sliced

  • 2 green onions, sliced

  1. Grab a small pot of water and boil it. Also grab a bowl of ice with some water in it for an ice bath.

  2. While the water is boiling, core your tomato from the top and pop it in the water for 2 minutes until you start to see the skin peel off.

  3. With a slotted spoon, remove your tomato from the boiling water and add it to the ice bath to cool immediately.

  4. Once cool, remove the skin, cut in half and remove the inside with the seeds so all that’s left is the meaty shell part of the tomato. Slice into 1 inch slices and place in a bowl.

  5. In a mason jar, add the rest of the ingredients for the “tuna” and mix well. Pour over your tomato and marinate for 30 min- overnight.

  6. Cook your rice to package instructions. Once it’s cooked, drizzle the coco nectar, rice vinegar and sesame seeds over the top and mix with a fork, let cool.

  7. Put your nori wrap shiny side up on your sushi roller. Evenly distribute half the rice so you 1/2 inch edges free on each side and 1 inch free on the side furthest from you.

  8. Place your “tuna”, shredded carrots, mango, avocado, green onion and steamed purple tomato evenly on the top of the rice covering it.

  9. Dust a bit of water on the seaweed edge furthest from you.

  10. Roll up the burrito using the sushi roller to give you some help!

  11. Seal it, and enjoy immediately!

POKE BOWLS

- Ahi Tuna mixed with Coco Aminos, rice wine vinegar.
- Mangoes
- Edamame
- Bokchoy sautéed in coco aminos
- Cucumbers
- Rice
- Pineapple

-shredded carrots
- Homemade Whole30 Spicy Mayo: 1 tsp coconut aminos 1 tsp rice wine vinegar 2 Tbsp Sriracha 1/2 cup avocado oil mayonnaise