Wednesday, Thursday and Friday are days with lots of heavy lifting and hustling at TUCG. Our staff meals help keep us going and we are lucky to have Lise from Tofino Hot Sauce as our in-house chef. This week she made an incredible Power Bowl that got rave reviews from the staff.
We recommend letting this recipe inspire you. Sub out with the ingredients you don't have with the ones you have on hand. There are not quantities listed and you can make it as you like.
What was in our power bowl this week:
- Cooked Brown Rice
- Salad Greens
- Oven Roasted Red Beets
- Sautéed Organic Medley Mushrooms
- Smoked Tofu
- Roasted Hazelnuts
- Sliced Long English Cucumber
- Ataulfo Mango
- Quick Pickled Green Cabbage
We served this with Spicy Mayo, Chimichurri and Hollyhock Institute “Vitality Vinaigrette” which can be subbed with Yeshi dressing.
Quick Pickled Cabbage:
Ingredients
- ½ cabbage shredded or sliced
- 1 cup boiling water
- ½ cup white vinegar
- 1 teaspoon salt heaping teaspoon
- 1 teaspoon sugar heaping teaspoon
Instructions
- Thinly slice/shred the cabbage into strips and place into a bowl.
- Add boiling water, vinegar, salt and sugar to a bowl and briefly mix before pouring over the cabbage.
- Allow to sit for at least 30 minutes. The longer the better.
- Keep in the refrigerator and consumer within two weeks.
