Poke marinade: 1 cup mushroom broth 1 tbsp sesame oil 1/4 cup tamari 2 cloves minced garlic 1/4 cup rice vinegar 1 tbsp fermented miso paste 2 tbsp vegan kimchee brine 2 sheets of torn nori 1 chopped beet for color (raw or steamed for richer color)
Directions: whisk all ingredients together, add 3 cups of cubed watermelon and marinate over night or at least 2 hours
Japanese Style Cucumbers: 2 thinly sliced cucumbers 2 tsp tamari 1 tsp red pepper flakes 1/2 tsp salt 1 tbsp sugar 1 tbsp sesame oil 2 tbsp rice wine vinager 1 tbsp chopped dill 1 tbsp toasted sesame seeds
Directions: stir all ingredients together and soak over night. Plate with steamed quinoa, avocado, spinach, edamame, purple sliced carrots, green onion, seared shishito peppers, pickled cucumbers, farmhouse culture Kimchi, watermelon radish, fresh ginger, black sesame and your favorite sauce! I used siracha and tamari. Feel free to have fun and plate with whatever veggies you like!