「素食」高温救星，不用开火！低卡红苋菜紫菜包饭做法|【Vegan】Summer’s Most Refreshing Low-Cal Gimbap

When the temperature hits 37°C (98°F), I completely lose the desire to cook over a hot stove.

Today I’m making a low-calorie, refreshing, and beautiful gimbap, featuring amaranth leaves.

In Sichuan and Chongqing, amaranth is also called “Han Cai”.
I loved it as a kid because whenever my family cooked it, they would place it on top of rice, and the rice would be dyed a beautiful purplish-red.
It felt magical to me — childhood happiness was really that simple.
This time, I had the idea to put it into gimbap,
and sure enough, the rice near it turned into that gorgeous purplish-red.

Paired with fresh vegetables and protein, it’s packed with nutrition, and perfect for those hot summer days when you have no appetite or don’t feel like cooking!

天气一到 37℃，我就完全不想开火炒菜。
今天要做一道低卡、清爽又好看的紫菜包饭——主角是红苋菜。

在川渝，红苋菜又叫“汉菜”。
我小时候特别喜欢它，因为每次家里炒汉菜，都会把它盖在米饭上，
这样米饭就会被染成漂亮的紫红色，
那时候觉得特别神奇，小时候的快乐真的很简单。

这次我突发奇想，把它放进紫菜包饭里，
果然，靠近它的米饭全都变成了漂亮的紫红色。
再搭配一些新鲜蔬菜和蛋白质，营养丰富，
而且特别适合夏天没胃口、不想炒菜的时候！

食材（1份） | Ingredients (1 serving)
红苋菜 1大把 – one large bunch amaranth leaves
牛油果 1个 – one avocado
胡萝卜 半根 – half a carrot
红椒 半个 – half a red bell pepper
天贝 150g – 150g tempeh
香菇 2朵 – two shiitake mushrooms
米饭 1碗 – one bowl cooked rice
香油 适量 – sesame oil to taste
熟芝麻 适量 – toasted sesame seeds to taste

红苋菜调味料 | Amaranth Seasoning
研磨熟芝麻 1小勺 – 1 tsp ground toasted sesame seeds
玫瑰盐 1/4小勺 – 1/4 tsp rose salt
生抽 1小勺 – 1 tsp soy sauce
香油 1小勺 – 1 tsp sesame oil
糙米醋 1小勺 – 1 tsp brown rice vinegar
赤砂糖 1/2小勺 – 1/2 tsp raw cane sugar

天贝调味料 | Tempeh Seasoning
红糖 1大勺 – 1 tbsp brown sugar
古法酱油 1大勺 – 1 tbsp traditional soy sauce
胡椒粉 1/2小勺 – 1/2 tsp ground pepper
玫瑰盐 1/8小勺 – 1/8 tsp rose salt
清水 4大勺 – 4 tbsp water


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