Dragon Bowl a la The Naam
I haven't been to The Naam in years. The Naam is a 24 hour Vegetarian/Vegan Restaurant located in the Kitsilano neighbourhood of Vancouver. The shredded carrots and beets that were called for in the previous night's Veggie Burger recipe reminded me of the Dragon Bowls at the Naam. Sometimes I really don't know how I pull these things out of my butt, but it feels soooo good! Especially when the recipe is a success!
There are 5 varieties of these Dragons Bowls
1. The Naam
Macrobiotic special with steamed veggies on organic brown rice with miso gravy, tofu, peanut sauce, organic alfalfa sprouts and wakame
2. The Thai
A coconut curry sauce on steamed veggies and rice with deep-fried tofu, sprouts, grated, carrots and beets, and fresh cilantro
3. The Mexi
A dragon bowl made with organic rice, chipotle chill, steamed veggies, salsa and cheese topped with carrots sprouts, beets, guacamole and miso gravy
4. The Gold Dragon
A delicious mix of Naam fries, cheese, miso tracy, steamed veggies, sprouts, carrots and deep fried tofu
5. The Dragon Plate
For vegan dragons! Steamed broccoli, carrots and cauliflower on organic brown rice with miso gravy
They are mostly the same with their own spin. I need to up my tofu recipes and thefirstmess did not disappoint with yet another fantastic recipe: Favourite Tofu! She writes:
This recipe is the bomb. I made these Dragon Bowls again when Erin and her kids dropped by and ended up staying for dinner, and they were ALL over the tofu. Crispy, full of flavour and still soft inside!
There was enough leftover "flour" coating to make double the amount of tofu!
Halfway through my prep, I decided to Google miso gravy and see how complicated the recipes might be. Some wonderful person actually managed to recreate a version based on having tried it at the Naam. I didn't have all the ingredients but I figured having most of them, I would be ok.
2 Cups Water
1/2 Cup Nutritional Yeast
1/4 Cup Coconut Oil
2 Tbsp Sesame Oil
2 Tbsp Apple Cider Vinegar
(Substituted Rice Vinegar)
2 Tbsp Unrefined Sweetener
(Used Cane Sugar)
2 Large Garlic Cloves, minced/pressed
1 Tbsp Grated Ginger
1/2 Cup Gluten Free Flour
4 Tbsp Miso Paste
1. Bring all ingredients EXCEPT MISO to a boil
2. Remove from stove
3. Add Miso and process in a food processor or blender
Makes approximately 2.5 cups!
Words cannot describe how much I love this meal. It's deliciously filling, can use any variety of veggies, and makes your body feel SO good! The miso gravy made two giant jam jars which can also be used for homemade fries or as a salad dressing.
ENJOY! You'll feel so good!