Dragon Bowl Sauce

DRAGON BOWL SAUCE

a famous vegetarian restaurant in vancouver (the naam) makes an amazing dragon bowl stir fry with loads of tofu and veg and an amazing sauce. i think there are lots of versions of the dish out there, but one of the best i ever found was posted on www.thestraight.com, originally from 'ripe from around here'. this is my adaptation, a few other favourite ingredients thrown in and lighter in oil. serve over hot rice and steamed veg or some tofu. i like to stir fry veg and udon noodles in about half of the sauce, and then toss in the remaining sauce when done. some recipes include less tamari and use miso. lots of variations you could do, and lots of ways to use it.

Time: 10 minutes

Steps:

  • combine all ingredients in a small food processor or blender', "blend until smooth , although a few chunks of garlic won't hurt", 'toss over some sauteed tofu , veg and / or noodles
  • i like to use about 1 / 2 the sauce in the pan while everything cooks , and then add remaining sauce once everything is cooked
  • store any leftovers in a sealed glass jar in the fridge for up to 1 week


dragon bowl sauce image

Number Of Ingredients: 9

Ingredients:

  1. nutritional yeast
  2. turmeric
  3. garlic cloves
  4. water
  5. maple syrup
  6. tamari
  7. rice vinegar
  8. flax seed meal
  9. grapeseed oil


DRAGON BOWL SAUCE

A famous vegetarian restaurant in Vancouver (the Naam) makes an amazing Dragon bowl stir fry with loads of tofu and veg and an amazing sauce. I think there are lots of versions of the dish out there, but one of the best I ever found was posted on www.thestraight.com, originally from 'Ripe From Around Here'. This is my adaptation, a few other favourite ingredients thrown in and lighter in oil. Serve over hot rice and steamed veg or some tofu. I like to stir fry veg and udon noodles in about half of the sauce, and then toss in the remaining sauce when done. Some recipes include less tamari and use miso. Lots of variations you could do, and lots of ways to use it.

Recipe From food.com

Provided by magpie diner

Time 10m

Yield 2 serving(s)

Steps:

  • Combine all ingredients in a small food processor or blender. Blend until smooth, although a few chunks of garlic won't hurt.
  • Toss over some sauteed tofu, veg and/or noodles. I like to use about 1/2 the sauce in the pan while everything cooks, and then add remaining sauce once everything is cooked.
  • Store any leftovers in a sealed glass jar in the fridge for up to 1 week.


Dragon Bowl Sauce image

Number Of Ingredients: 9

Ingredients:

  • 1/4 cup nutritional yeast
  • 1 teaspoon turmeric
  • 2 garlic cloves, roughly chopped
  • 2 tablespoons water
  • 2 tablespoons maple syrup
  • 2 tablespoons tamari
  • 1 tablespoon rice vinegar
  • 1 teaspoon flax seed meal (optional)
  • 1 tablespoon grapeseed oil (any light oil, or use flax oil if you're not going to heat the sauce)


THAI DRAGON BOWL

This is a full flavoured & hearty soup with a little bit of heat from the cookbook put out by a fabulous restaurent in Victoria, BC called Rebar Modern Food. It's easy to throw together and will have you craving more. To make this a vegan soup, replace fish sauce for soy and omit the prawns.

Recipe From food.com

Provided by Debi9400

Time 40m

Yield 4-6 serving(s)

Steps:

  • Heat the tock to a simmer and add the minced lemongrass, ginger and garlic; simmer 15 minutes. Strain the stock through a seive to remove the solids and return the liquid to the pot.
  • Stir in curry paste, soy and fish sauces into the broth and simmer 5 minutes. Add coconut milk and lime juice.
  • After about 2 1/2 minutes, while the broth is simmering, add the rice noodles, tofu and sugar snap peas and then at 5 minutes add the rest of the ingrediants and simmer until heated through.
  • Serve in large bowls with lime wedges and crusty bread.
  • *tip - if some of your guests don't like the heat, serve the sombel oelek on the side for those that do though it's much nicer with the flavours simmered into the soup.


Thai Dragon Bowl image

Number Of Ingredients: 20

Ingredients:

  • 8 cups vegetable stock
  • 1 tablespoon lemongrass, minced
  • 3 tablespoons minced ginger
  • 3 garlic cloves, minced
  • 1/2 teaspoon green curry paste
  • 3 tablespoons soy sauce
  • 1/4 cup fish sauce
  • 1 cup light coconut milk
  • 3 tablespoons lime juice
  • 8 -14 ounces rice noodles, medium width
  • extra firm tofu, half a block cut into 1 inch strips
  • 30 -40 cooked prawns
  • 6 ounces snow peas, cut into 1 inch pieces
  • 2 green onions, finely chopped
  • 2 -3 tomatoes, diced
  • 1 cup cremini mushroom, sliced
  • 1/2-1 zucchini, sliced and cut into quarters
  • 1/4 cup cilantro
  • 1/2 cup fresh basil
  • 2 tablespoons sambal oelek (to taste)


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