Directions

• Wasabi Mayo Dressing
• Add aqua faba (the juice from a can of chick peas or cannellini beans) and salt to your blender. Blend for 30 seconds until frothy.
• With the blender on its highest speed, slowly stream the oil in over the course of 1-2 minutes. If using a Magic Bullet or something similar, add all the oil at once and blend on high until a thick, creamy sauce is achieved – up to 4-5 minutes, scraping down sides / shaking as needed.
• If it’s looking too thin, add more oil. The more oil you add, the creamier, thicker, and denser the texture will become.
• Adjust flavour as you add lemon, salt and wasabi to taste.
• Use immediately. Any leftover you can refrigerate and it will thicken even more.
• Preparation and Assembly
• A buddha bowl is a one dish meal that combines a bunch of different things. It’s an awesome way to pack nutrient-rich veges and other goodies, along with sauce or dips.
• This buddha bowl has cooked soba noodles as a base.
• Add tofu steaks ~ pat the water out of them and slice in half so they are half the depth (ie thinner) and coat generously with soy, a teaspoon of maple syrup and seasame oil. Saute lightly in a pan.
• Use the same pan and juices to saute oyster and button mushrooms til soft.
• Add these to your noodles in the bowl, and then add blanched kale, carrots and edamame or broad beans. Top with other veges such as capsicum and rocket.
• Dollop the mayonnaise on top and sprinkle with black sesame seeds.