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Recipe: Wahoos Maui Bowl for Aloha.com

L.A. is yummy – full of healthy food with heavy Asian and Hawaiian influences. The Maui Bowl is from one of the few fast food places that I’ve liked over the years — Wahoo’s in SoCal. This super popular dish is teriyaki style marinated steak with rice, beans and salad. I’m not a fan of red meat but I am a fan of Teriyaki, so after getting the invite from Aloha, the first thing that came to mind was something Hawaiian influenced, of course.

 I remixed the Maui Bowl into a protein packed raw dish with marinated mushrooms subbing as the “steak,” sprouted quinoa in place of white rice and sprouted adzuki beans in place of black beans. I’ve also added a little coconut  oil for some good fat and pineapple for more “aloha.” The beans and quinoa need a few days ahead of time to soak and sprout but this recipe can also be easily converted if you prefer to cook, although I’d recommend still keeping the greens raw. If you can get your hands on smoked mushrooms then you may never return to Wahoo’s again!

Did you know the word Teriyaki describes a cooking method?  “Teri” means luster and “yaki” means grilled/broiled/pan-fried in Japanese.

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Wahoo’s Maui Bowl Raw Recipe

Serves 2

 

 4c of mushrooms sliced 1/4” thick (once soaked, mushrooms are reduced to 2- 2 1/2 cups)

1c adzuki beans, sprouted (1/2c dry) or cook

1c of quinoa, sprouted (3/4c dry) or cook

3c mixed greens

2 tomatoes

1 tb cilantro (optional)

 

Teriyaki Sauce

 

1/4c Pineapple Juice

1/4c Tamari or non- GMO Soy Sauce like coconut aminios

Sweetner of choice to taste ( I use maple syrup)

2tb Rice Wine Vinegar

2tb Coconut Oil

2t Mustard

1t finely chopped Ginger

1/2t pepper

1 clove of finely chopped Garlic

 

1. Blend pineapple juice, Tamari, sweetner, vinegar, oil, mustard, ginger and garlic.

2. Soak mushrooms and beans in sauce for at least an hour in a plastic bag, coat thoroughly and mix occasionally. Leave it in the refri overnight if you prefer softer shrooms.

3. Serve with quinoa and a salad of mixed greens and tomato. Use the soak sauce to dress your salad and garnish quinoa with cilantro.

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