spotlight on LOCAL
spotlight on LOCAL
Good for People and the Planet
VEGAN POKE BOWL WITH SPICY “TUNA” TOMATO recipe courtesy of PREP TO YOUR DOOR
by EMILY TREADWAY
T
a lid or plastic bag. Combine soy aminos, kelp powder and the 5 tablespoons of water in a sauce pot and warm to a simmer. Pour this still warm sauce over the tomatoes.
Serves 3
Add the toasted sesame oil, Yellow Bird sriracha and minced ginger to the same container. Let the tomatoes rest at room temperature to allow them to soften in the warm sauce for about 30 minutes. If desired, place the container in 140° water to help the softening process. This is not necessary and can make the tomatoes too soft, but it will intensify the flavor and help it absorb better. You can refrigerate the tomatoes in the sauce until ready to use.
Veggies for Poke Bowl he past few years have seen the meteoric rise in companies delivering healthy, convenient meals and meal kits to the front doors of busy people and families. One such company is
Austin’s own Prep To Your Door (PTYD), a subscription service that offers ready-to-eat vegan meals in reusable, no-waste containers. “We think of it as a lifestyle service to keep your fridge full and your trash empty,” says Heather Emerson, the company’s founder.
1
carrot
1
/2
English cucumber
1
large avocado
1 c.
shredded red cabbage
1
/4 c.
apple cider vinegar
1 t.
minced ginger
Roasted Sesame Tofu
Thinly slice, ribbon or julienne the carrots and cucumbers. Cube the avocado. Add the red cabbage to the apple cider vinegar mixed with minced ginger. Cover the remaining uncovered cabbage. Set aside to pickle.
Customers choose their weekly subscription amounts in either five, 10, 15 or 20 meals, which are then delivered to them at the beginning
1
/2 lb.
tofu (about 1½ to 2 c.)
1 t.
toasted sesame oil
1 t.
Himalyan sea salt
following week when dropping off the next week’s order. “Just like the
3
Roma tomatoes
milkman!” Emerson says.
2 t.
soy aminos
Cut the tofu into approximately 1-inch cubes. Lightly coat with the oil and sprinkle with salt. Lay the tofu cubes on a coated or parchment papercovered sheet pan. Cook on 400° for 20 minutes or until light golden brown.
2 t.
kelp powder
Sushi Rice “Dressing”
5 T.
water
1 t.
toasted sesame oil
1 t.
rice vinegar
1 t.
Yellow Bird sriracha
1 t.
maple syrup
minced ginger
1 t.
toasted sesame oil
1 1/2 T.
soy aminos
of each week. All meals are organic, gluten and dairy free, plant-based
Spicy Tomato “Tuna” Recipe
and packaged in reusable Mason jars that the company picks up the
Co-founder
and
CEO
Faiez Rana explains the vision for Prep To Your Door, “We took a classic need — everyone needs to eat — and implemented it in such a way that reflects the change we would like to see in the food system at large.” The
idea
for
PTYD
originated when Emerson
“Convenience, without sacrificing quality, is our number one goal,” Rana says. “We make it extremely easy to pause, skip or cancel at any time.” Although, Rana doesn’t think PTYD is a subscription clients will want to cancel once they give it a try. The menu is seasonal and changes weekly, with over 100 recipes in rotation. “Customers can also swap a meal for a fresh organic juice, a
as cater to customers’ taste buds. “A fan favorite [meal] we have for a very
start the company until
short season is our Maple Pecan Peach Oats,” Emerson says. “Both the
Emerson also admits she wouldn’t have had the courage to start the business without Rana by her side. “It’s the hardest thing I’ve ever done,” she says. “Building a business is learning to keep going even when the obstacles along the way suggest this could be a huge failure.” “COVID-19, next to the winter storm this year,” Rana adds, “was by far our biggest reality check as business owners.” But with their no-contact delivery service already in place pre-COVID-19, PTYD has been able to continue operations almost seamlessly. “Customers leave their insulated bags outside their doors with all the jars inside,” Emerson says. “Our drivers document what’s been returned and will also snap a photo of the new delivery at your door.”
Sesame toasted seaweed Vegan sriracha mayo Black sesame seeds
their subscription to suit their lifestyle.
but she and Rana didn’t
Combine all the liquid ingredients and toss with 2 cups of cooked sushi rice until well coated.
Garnishes
says. With over 30 items on the menu each week clients can customize
The rotating menu is also PTYD’s effort to support local farmers, as well
Rana was from Houston so they decided to put down roots in Austin.
Slice an “X” into the bottom of the Roma tomatoes and cut out the stem. Heat about 8 cups of water to a rolling boil and drop tomatoes in for about 30 seconds. Remove tomatoes to an ice bath and peel off the skins. Slice in half and remove seeds. Place in a large sealable container, like a bowl with
smoothie, a pack of cookies, gourmet vegan cheeses and more,” Emerson
was living in New York City,
they moved to Austin in 2016. She was originally from Temple and
1 t.
To assemble the poke bowl, add the veggies, tomatoes, tofu and rice in a bowl. Top with sesame toasted seaweed, vegan sriracha mayo and black sesame seeds.
pecans and peaches come from local farmers.” All meals are prepared in PTYD’s 4,000-square-foot kitchen and warehouse in East Austin where even their food scraps are put to good use. PTYD partners with Break It Down Austin, a recycling and business composting service that picks up hundreds of pounds of food scraps each week and takes them to an industrial compost facility where they create nutrient-rich soil. “While ‘sustainable’ may be a buzzword now, we expect it to be the norm in the coming decades,” Rana says. But sustainability has been the norm at PTYD from the moment of its conception. “We’re trying to make it as easy as possible to make food that is good for people and the planet.”
photos by PREP TO YOUR DOOR To learn more about Prep To Your Door visit preptoyourdoor.com and follow them on Facebook, Instagram or Twitter at @preptoyourdoor. Poke Bowl
18 / EdibleAustin.com
EdibleAustin.com / 19