I've been thinking about it for many years, but I finally signed up for a CSA this year. I volunteer at a farm called Orchard Farm Organics just 10 mins drive away and I've been really enjoying all of the weekly organic produce. I received kohlrabi one week and I didn't know what to do with it, so I started looking up some recipes online. I ended up making something pretty delish with spiralized kohlrabi. What I made is loosely based on this recipe that I found on the One Green Planet website.
I just used what I had on-hand, which ended up being the kohlrabi, sweet potatoes, broccolini, turnips and scallions (also from the farm) and tofu. I have a Veggetti spiralizer that found one day (unused and still in the packaging) while I was walking down a local street one day. This was my first try at spiralizing a vegetable and it worked pretty well. Kohlrabi is a little hard, but very tasty, much tastier than zucchini, in my opinion. It's sort of sweet and has a mild radish taste to it. It's crunchy and it balanced out well with the softer textures of the sweet potato and tofu. I ended up roasting the sweet potatoes, broccolini and turnips and just shallow pan-fried the extra firm tofu with tamari on the stove top. The scallions and kohlrabi were left raw. I think pretty much any combo of veggies with different textures would work for this dish. The peanut sauce was just ok. I found it a little too thick. Might try to thin it out with more tamari and/or Sriracha the next time I make this.
Spiralized kohlrabi
Peanut sauce:
- 1/2 cup creamy peanut butter
- 3 tablespoons tamari or soy sauce
- 2 tablespoons apple cider vinegar
- 3 tablespoons of water
- 1 tablespoon of maple syrup
- 1 teaspoon of toasted sesame oil
- 1 tablespoon freshly grated ginger
- 1 clove of garlic, crushed
Buddha bowl
I would modify the peanut sauce, but overall, this plant-based, gluten-free dish was attractive, filling and I enjoyed eating it. It left me feeling good too. Looking forward to trying more combos.
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