A poké is a popular Hawaiian salad based on raw fish that usually includes rice or noodles. It is typically flavoured with onions and chilli. In this vegan poké bowl recipe we have created a ‘voké’ version with onions prepared three ways top the rice in the bowls. The onion and ginger jam is particularly delicious.
– 200g brown rice
– 100g radishes, thinly sliced
– 4 spring onions, sliced
– 1 green chilli, sliced
For the crispy onions
– 1 onion, cut into rounds and separated into rings
– 1 tsp rapeseed oil
For the pickled onions
– 1 red onion, sliced
– Juice of 2 lemons
For the onion and ginger jam
– 1 tsp rapeseed oil
– 1 onion, sliced
– 1 tbsp grated fresh root ginger
– 2 tbsp honey
– 1 tsp ground ginger
– 1 tsp ground coriander
– Flaked sea salt and cracked black pepper
1. Preheat the oven to 200°C/Fan 180°C/Gas 6. Line a baking tray with greaseproof paper.
2. For the crispy onions, spread the onion rings on the baking tray and drizzle over the oil. Roast for 20 minutes until crisp. Remove from the oven and set aside.
3. To prepare the pickled onions, heat a little oil in a small frying pan and fry the onion over a medium heat for 10 minutes until softened but not browned. Add the lemon juice and remove from the heat. Leave to cool, then tip into a bowl and place in the fridge to chill. The onions should turn bright pink.
4. For the onion jam, heat the oil in a pan and fry the onion and ginger for 10 minutes until soft. Stir in the honey, ground ginger and ground coriander with a splash of water, then simmer on a low heat for about 20 minutes until the jam is soft and sticky. Add a little more water if it starts to catch. Set aside.
5. Put the rice in a pan with a pinch of salt and cover with three times the amount of water. Bring to the boil, then leave to simmer gently for 20–25 minutes until the rice is tender and fluffy. Drain well.
6. To serve, put a portion of rice into each bowl, then add a spoonful of onion jam, radishes, onions and green chilli. Top with some pickled and crispy onions.
Lily Simpson’s exquisite way of cooking is inspired by a range of seasonal greens such as asparagus, green beans and pak choi, as well as the rest of the rainbow: butternut squash, aubergine and sweetcorn. With clever cooking techniques and spicing, her recipes reinvent the vegetarian-style menu – Honey and tamari-roasted fennel salad, Spinach kitchari, Beetroot and shallot fritters, Roasted cabbage with lentils, and Rhubarb granita are just a few of the fantastic dishes that fill the pages of Detox Kitchen Vegetables.
This beautiful book also includes tips on how to shop for, prepare and cook each vegetable, and tells you when they’re in season so you can get them at their peak time for flavour and nutrition. It’s a way of cooking that will nurture not only good health and wellbeing, but also your everyday joyfulness.