Korean BBQ Black Bean Boats (Vegan, Gluten-free)August 7, 2013
I’m not gonna lie. There’s a lot going on over here. In the next weeks and months this website will be redesigned, my Fall health coaching programs will be rockin’, my son will be potty-trained (Universe willing…) and we will all have forgotten about the mosquitoes that are currently trying to eat me alive.
But until then, let’s do summer right. Painted toenails and all. Man, I really need to redo my toes…
We’re headed to the beach this weekend for a little 5th wedding anniversary getaway (yes, it’s been 5 years, holy moly!) Then we’re off to NYC so I can record some classes for the Institute for Integrative Nutrition. I plan to enjoy the toddler-free travels and eat delicious food wherever we go.
Though I doubt anything will come close to packing the WHAMO! flavor punch of the easy BBQ boats I made the other night. Day-um!
Seriously, you gotta try ‘em. Sticky sweet and spicy, they’re gonna make you happy. And the only reason you’ll know they are detox-friendly is because I’m telling you right now. They are!
Korean BBQ Black Bean Boats
1 can black beans, drained and rinsed
1 head romaine lettuce, leaves intact
1 red pepper
1 green pepper
1 cup diced cucumber
1 cup diced daikon
1 cup shredded red cabbage
Juice of 1 lime
2 Tbl. toasted sesame oil
1 cup bean sprouts
1 cup pitted dates
1/2 cup hot water
1″ fresh ginger, minced
2 cloves garlic, minced
1/4 cup fresh OJ (about 1 orange)
2 scallions, chopped
1/4 cup rice vinegar
1/4 cup tamari
1/2 tsp. crushed red pepper
1 Tbl. toasted sesame oil
2 Tbl. tomato paste
1/2 tsp. salt
Make sauce first, by soaking dates in hot water for 5 minutes. Pour into blender or food processor and blend until smooth. Add all other sauce ingredients and blend well.
Heat 1 cup of sauce with black beans over low heat.
In the meantime, combine red peppers, green peppers, cucumber, daikon, lime juice and sesame oil in a large bowl. Toss well.
Create “boats” by filling romaine leaves with veggies and the black bean mixture. Top with bean sprouts and more sauce if desired.
If you run out of usable leaves, or don’t feel like being fussy, just chop up the romaine and top with veggies and bean mixture.
Do you have any end-of-summer plans?
This post is part of Ricki’s Wellness Weekend.