Monk Bowl & Miso Ramen Bowl (with Magic Tahini Sauce)

Renowned yoga teachers connect their yogic philosophy to their plates creating simplicity, ceremony and holistic health

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From their practice to their plate, this month we have the honor of sharing with you guest recipes from the gorgeous vegan cookbook, The Yoga Plate. Renowned yoga teachers, Tamal and Victoria Dodge know that conscious living isn’t all about meditation, yoga and spiritual practice. In fact, that practice needs to be thread through the entirety of our lives body, mind and spirit — which also includes our plates and the planet. It also takes into account how we prepare our food. This is pure music to my Garden Café ears.

“The way most of us cause harm throughout our lives, consciously or not — is by way of what we put in our mouths.” ~ Tamal & Victoria Dodge

You can grab 2 recipes here: the ‘Monk Bowl’ and the ‘Miso Ramen Bowl’…along with some ‘Magic Tahini Sauce’. YUM.

Monk Bowl

Photograph by Victoria Dodge

SERVES 4

Ingredients:

• 2 cups dry lentils
• 6 cups water
• ¼ cup lemon juice
• ¼ cup olive oil
• ½ tsp. paprika
• ½ tsp. finely chopped garlic
• 1 tsp. cumin
• ¼ cup finely chopped parsley
• ½ Tbsp. finely chopped chives
• 1¼ tsp. Himalayan pink salt

 Directions:

1. Rinse the lentils and pick out any stones. Place them in a large pot with the water. Bring to a boil, then turn the heat down to low and cover. Let the lentils simmer for 20 minutes, or until fully cooked.
2. Drain the lentils in a strainer and give them a light rinse with fresh water. Set them aside.
3. To make the marinade, place the rest of the ingredients in bowl and mix together well.
4. Pour the marinade over the cooked lentils and stir well. Serve over brown rice.

The best sauce for the Monk Bowl is the Magic Tahini Sauce [SEE BELOW] as it’s slightly bitter, sour taste complements the hearty flavor of the lentils and rice.

Miso Ramen Bowl

Photograph by Victoria Dodge

SERVES 4

Ingredients:

• 3 Tbsp. miso paste
• 1 Tbsp. soy sauce
• 1 tsp. rice vinegar
• 1 tsp. sesame oil
• 2 Tbsp. plus 4 cups water
• 2 packs ramen noodles
• 1 cup broccoli, cut into small pieces
• 1 cup chopped shiitake mushrooms
• 1 cup spinach
• 1 cup chopped firm tofu
• ¼ cup minced scallions
• ½ cup nori (seaweed) strips, cut with scissors
• Black sesame seeds (garnish)

 Directions:

1. Mix miso, soy sauce, rice vinegar, sesame oil, and 2 Tbsp. water in a small bowl and set aside.
2. Boil 4 cups of water and add ramen noodles, stirring occasionally.
3. Two minutes before the noodles are done, add broccoli and stir.
4. One minute before the noodles are done, add the shiitake mushrooms, spinach, tofu, scallions, and seaweed strips. Stir, then turn off heat.
5. Add the miso mixture and mix well. Pour into bowls, garnish with black sesame seeds, and serve right away

Magic Tahini Sauce

MAKES ABOUT 1½ CUPS

This creamy tahini sauce is one of the staples in our house. It’s very versatile. We use it on just about anything, from fresh salads and Mediterranean dishes to rice bowls and more. There is no need to feel guilty when devouring this rich, nutrient-dense sauce. It’s loaded with lots of B vitamins, vitamins E and K, and minerals like calcium, phosphorus, magnesium, and potassium.

Ingredients:

• ½ cup tahini
• ½ cup water
• ¼ cup lemon juice
• 2 Tbsp. extra-virgin olive oil
• ¾ tsp. Himalayan pink salt
• ¼ tsp. minced garlic
• 1 Tbsp. minced fresh basil

Place all ingredients in a high-powered blender and blitz for 45–60 seconds.  

Click image above to learn more about the book