So, you’re familiar with Fresh, right? Well, if you’re from Toronto you should be.
Fresh is a delicious all-vegetarian and mostly vegan restaurant that serves up delicious, (mostly) healthy meals. I usually go for their Buddha Bowl, but when I recently found out how heavy in calories it was via the Dish, I considered trying something else.
The Green Goddess Bowl is an odd combination of flavours at first glance, but it works surprisingly well. There’s something really satisfying about trying new combinations of flavours, especially when you’re in a cooking funk. The bowl is topped with tempeh which, though it has an interesting texture, is better than tofu, in my opinion, and healthier than chicken.
There isn’t a “baby bowl” option, as there is for the Buddha Bowl, so when this dish comes out, it looks like enough for four people. When I stretched my leftovers for two additional meals, I wouldn’t be surprised if that was true. I got the soba noodles, which were just delicious, but the brown rice option is probably healthier.
I knew I wanted to make this myself, but I was mystified at the sauce they used. It was creamy and green, but I knew that no dairy was used. That’s when the server reminded me they sold cookbooks. Genius. This recipe for the Green Goddess Bowl came from their re:Fresh Cookbook. This was obviously a must.
So here’s the recipe. I made some changes, which I noted in parenthesis. Enjoy!
Green Goddess Bowl
– 2 cloves garlic, minced
– 1/2 cup chopped parsley
– 1/2 tsp sea salt (this was too much salt for me – I’d suggest only 1/4 tsp, then add more as needed)
– 2 tbsp lemon juice
– 2/3 cup water
– 1/2 cup tahini
– 1/2 cup tamari (not soy sauce)
– 3 tbsp sesame oil
– 1 1/2 inches ginger root, peeled and minced
– 4 tbsp lemon juice
– 1 head broccoli, cut into florets
– 1 head bok choy, chopped
– 1 bunch green kale, chopped
– 1 bunch swiss chard, chopped
– 6 cups cooked brown rice OR cooked soba noodles (Again, love the soba. Also, I didn’t make as much as they called for – we were only two eating and I wanted a greater ratio of greens to starch than they served in the restaurant.)
– 2 sheets nori, torn
– 1/3 cup sunflower seeds, toasted (These take literally NO TIME to toast. Burned my first batch.)
– 1/2 cup pickled ginger
*Note: They don’t give you a tempeh recipe, as this is something you buy in store. I would suggest buying simple tempeh, then marinading it yourself the night before in the simple sauce. I didn’t care to do this… laziness, I guess, so I just ate mine without a protein.
- Tahini sauce: Blend the garlic, parsley, salt and lemon juice in a food processor. Add the water and sesame butter.
- Simple sauce: Put all ingredients in a saucepan and bring to a boil. Turn down, and let simmer for 10 minutes. Remove from heat.
- Steam broccoli and greens until they are tender and bright green. It may seem like you have way too many greens when they’re raw, but they cook down quite a lot.
- Place your desired serving of rice or noodles in a bowl. Drizzle with 2 tbsp tahini sauce (I used more. So, so good). Place nori on top.
- Arrange the cooked greens and broccoli on the rice or noodles and sprinkle toasted sunflower seeds on top. Drizzle with 2 tbsp of simple sauce.
- Garnish with pickled ginger.
- For those of you that have a man’s man in your life and dislike eating a meal without meat (sigh), I would suggest cooking a chicken breast in the simple sauce. It actually tasted quite delicious.
So, doesn’t look too bad, eh? It tasted wonderful. Just like at the store. I think it’s a good idea for restaurants to publish a cookbook. I wonder if some places worry that if they do, people will cook at home and not come back… couldn’t be farther from the truth for me. I loved making this, but it was a time-consuming process and if I get a craving, the first thing I want to do is go to my closest Fresh and order a bowl in under 20 minutes!