F*ck, That's Vegan?! #4

F*ck, That's Vegan?! #4

4. "Poke for Beet B*tches"

Poke (said poh-KAY) is a Hawaiian dish that traditionally consists of diced, marinated fish served over rice. The Kahuku Superette in Hawaii is a convenience store that is proposed to have some of the best poke there is, and it's Bronson's favorite poke spot. They sell a spicy cucumber salad which he grabbed when he ordered poke there, so we thought we’d try to give you the full poke experience with a cucumber recipe of our own for you to try.

Overhead shot of a bowl of rice topped with golden beet poke, scallions, and sesame seeds. A jar with pickled cucumbers is beside the bowl. Chopsticks, jalapeños, scallions, lime, and cucumbers scattered are on the countertop
Beet poke, served up right.

As a self-proclaimed "beet bitch", Action was bound to spawn some work of genius involving the beet: golden beet poke is that dish. It also happens to already be vegan which is pretty damn exciting if you ask us.

You're not going to be transported to the middle of the Pacific when this poke hits your tongue, but your tastebuds definitely will, so do them a favor.

Overhead shot of three bowls. Large top left filled with beet poke. Right top with white rice. Bottom middle, the poke on top of the rice.
Chunks of beets with a beautiful flavor. You need this. 

Beet Poke Ingredients:

1 inch of fresh ginger, grated
2 cups golden beets, roasted and cubed
1/2 1 large vidalia onion, sliced
2 scallions, sliced
2-3 tbsp soy sauce
1 tbsp cane sugar
1 tbsp sesame oil

For serving:

1 cup white rice, cooked
1 tbsp sesame seeds,toasted
3 tbsp fresh cilantro, chopped
1/2 tbsp shichimi togarashi* spice mix
1 lime, wedged

*if you can't find this Japanese 7 spice mix, feel free to sub in chili flakes or leave it out all together


Toss all those beet poke ingredients into a bowl and let marinade for an hour at the least. Serve the poke over warm white rice. Garnish with the sesame seeds, toragashi, lime, and cilantro, adding more or less of whatever you wish.

Pickled Cucumber Ingredients:

2 cups cucumbers, very thinly sliced
2 tsp salt
1/4 cup rice vinegar
2 tbsp soy sauce
2 tbsp sesame seeds, toasted
2 tsp shichimi togarashi spice mix


Add soy sauce, vinegar, and sugar to a bowl. Sprinkle the salt on the cucumber and let sit for 10 to 15 minutes. Drain all cucumber liquid. Pour the dissolved sugar liquid over the sliced cucumbers. Add sesame and togarashi*. Mix together, and refrigerate for at least one hour before serving with your beet poke.

*leave out togarashi if you avoid spicy foods

Overhead shot of the bowl of golden beet poke topped with a lime wedge. Another like wedge sits to the left and half of a lime sits to the right.
Don't forget to squeeze that lime for an extra pop of freshness.

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