Here in Hawaii Poke is something we make and eat often. My boys love to spearfish at our local spots, riding their bikes too and from the ocean. I always feel extremely proud when they come back with a stringer full of fish! Riah has perfected his own little version of Ahi Poke, complete with plenty of fresh diced Maui onion.
- Riah and his best buddies Spearfishing with local Pro Ryan Myers
I have admit tho... I don't actually love poke. It's the texture of raw fish that gets me. Like I WANT to like it, but I can only handle a few bites.
My friend Randee has been a committed vegan for years and recently shared with me that she's been loving Beet Poke! Immediately intrigued I quizzed her about how she made hers and began experimenting at home. While each try was good, one of the aspects I really enjoy about poke is that you can taste as you go and adjust flavors accordingly to create a balanced flavor that tastes 'right' to you.
A big bonus with this Beet Poke is the EASE! I use the pre-cooked beets from Costco, if you boil your own just cool and peel them before using in this recipe.
I enjoy making up a double batch of this Beet Poke. It keeps really well in the fridge and is amazing 'Mom Lunch' on those busy weekdays when so many of us forget to eat.
Ingredients:
3 cups diced cooked Beets
1/2 tsp Sesame Oil
2 tbsp Sushi Vinegar
2tbsp Liquid Aminos or Soy Sauce
1/2 tsp graded Ginger
3/4 c diced Maui onion
1/2 c diced celery
1/2 c diced scallions
1/2 c chopped Mac nuts
Method:
Combine all the ingredients in a large bowl. Season to taste. Allow to chill in the fridge for 30 mins before serving. Keeps for up to one week!
to serve:
Cooked Rice
Avocado
Furikake topping
Sriracha Mayo.
For the Sriracha Mayo:
1 cup Veganaise
Or
Mayonaise
•
Sriracha to taste
Start with 1 tsp and work your way up to the spice you like, mixing as you go.
•
Store in the fridge for up to 2 weeks
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