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Plant-Based Poke

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< 1 min read
Summary

This healthy and environmentally-friendly version of poke (traditionally a raw seafood dish) allows you to use any fresh local farmers market vegetables you have on hand. Enjoy on a sunny day topped on flaxseed crackers, inside lettuce wraps, or on top of watermelon radish slices.

Yields4 ServingsPrep Time20 minsTotal Time20 mins

Ingredients

Poke
 1 cup pineapple (chopped)
 ½ cup carrots (shredded)
 ½ cup cucumber (chopped)
 ½ cup radish (sliced)
 ½ cup beets (pickled or cooked, chopped. Optional)
Dressing
 2 tsp toasted sesame seed oil (optional — used for flavor)
 ½ cup coconut aminos (or Braggs aminos)
 4 tbsp pineapple juice
 1 tbsp rice vinegar
 1 tbsp ginger (freshly grated)
 1 medium-large organic lime (juiced and zested)
 1 tsp sesame seeds (black or white)
 1 tsp red pepper flakes (optional)
 1 tbsp cilantro (chopped. Optional)

Directions

1

Add vegetables to a medium-size bowl and mix.

2

Add all dressing ingredients except sesame seeds and red pepper flakes to a small bowl and stir well.

3

Pour dressing over vegetables and mix well.

4

Sprinkle sesame seeds, red pepper flakes (if desired) and cilantro on top and mix.

5

Keep in the refrigerator until ready to use then enjoy on top of watermelon radish or in large lettuce leaves to make lettuce wraps.

Chef's Notes

Substitutions
Any vegetables are great here! Use any local produce that you have on hand.

Low sodium tamari can be used in place of coconut or Braggs amino acids.

If you don’t have pickled beets on hand, any pickled vegetable could be delicious. If you follow a low sodium diet and don’t have anything pickled on hand, this dish is still really yummy without the pickled vegetables!

Layer it up!
Add sliced avocado.

Scoop on top of a bed of arugula or in a collard green wrap.

Add crunchy jicama.

Make it a meal by scooping it on top of grilled tempeh or tofu and a bed of black rice or other whole grain.

To make it similar to traditional poke, add crushed seaweed or kelp flakes to the dish!

Oil-free
Omit the sesame oil and just use the sesame seeds.

Ingredients

Poke
 1 cup pineapple (chopped)
 ½ cup carrots (shredded)
 ½ cup cucumber (chopped)
 ½ cup radish (sliced)
 ½ cup beets (pickled or cooked, chopped. Optional)
Dressing
 2 tsp toasted sesame seed oil (optional — used for flavor)
 ½ cup coconut aminos (or Braggs aminos)
 4 tbsp pineapple juice
 1 tbsp rice vinegar
 1 tbsp ginger (freshly grated)
 1 medium-large organic lime (juiced and zested)
 1 tsp sesame seeds (black or white)
 1 tsp red pepper flakes (optional)
 1 tbsp cilantro (chopped. Optional)

Directions

1

Add vegetables to a medium-size bowl and mix.

2

Add all dressing ingredients except sesame seeds and red pepper flakes to a small bowl and stir well.

3

Pour dressing over vegetables and mix well.

4

Sprinkle sesame seeds, red pepper flakes (if desired) and cilantro on top and mix.

5

Keep in the refrigerator until ready to use then enjoy on top of watermelon radish or in large lettuce leaves to make lettuce wraps.

Plant-Based Poke