What's this all about?
We love whole grains! We have found that we prefer their flavor. They are also far healthier than the refined foods which characterize the typical modern diet.
Switching to whole grains helps maintain a low glycemic diet. That means you will have more sustainable energy levels throughout the day, and probably fewer problems with weight control.
We created this website with one goal: to build an online community of like-minded people who either share our enthusiasm about whole grains or just want to learn more about them.
|Brown Rice and Tofu Poke Salad|
|Written by Whole Grain Gourmet|
|Tuesday, 10 June 2008 12:06|
Poke, pronounced POH-keh, is a traditional Hawaiian fish preparation that has evolved into what today is a combination of cubed sashimi style seafood tossed with a variety of Hawaiian and Japanese condiments. It is typically served as an appetizer and its flavors reflect the cultural and culinary melting pot that make up the Hawaiian islands.
We prepare a vegetarian version at home with tofu and serve it over a wonderful salad made with kale, broccolini, edamame, and brown rice. If you have ever enjoyed poke, you will love this salad. The flavor combinations are unique and wonderfully refreshing. It makes a perfect light and satisfying summer lunch.
You can prepare the poke up to a day in advance. Just resist the temptation to eat it all before you make the rest of the salad. Kukui nut and ogo seaweed are Hawaiian products that you may struggle to find away from the islands. Feel free to substitute finely chopped macadamia nut for the kukui. You're most likely to find ogo, also called limu, at a Japanese market. Ogo adds a unique flavor and crunchy texture to the poke, but you will enjoy the poke without it just as well.
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