Vegan Buddha Bowl

17 Oct 2017 Recipes & Home Remedies ,

Prep time 20 mins.

Cook time 30 mins

Total time 35 mins

The Recipe is based on Alex Caspero’s Buddha bowl but has a chick pea twist that Dr. Walker and her Children just love. Zara Calls the Garbonzo’s “ More Rabonzo’s please.”

Serves: 4 bowls

Ingredients

Tofu Bowl

  • 2 cups cooked brown rice
  • 1 cups shredded carrots
  • 2 cups spinach leaves
  • 2 cups broccoli florets
  • 2 teaspoons olive oil or additional sesame oil, divided
  • 1 cup chickpeas (drained and rinsed, if using canned)
  • salt/pepper
  • 16 oz extra firm tofu, pressed and drained

Peanut sauce

  • 1-2 tablespoons toasted sesame oil
  • 1/4 cup low sodium soy sauce
  • 1/4 cup 100% pure maple syrup
  • 2 teaspoons chili garlic sauce
  • 1/4 cup creamy or crunchy peanut butter

Instructions

  1. Preheat the oven to 400 degrees F. Cube tofu and place in a single layer on a non-stick baking sheet and cook for 30 minutes. If you aren’t using a non-stick baking sheet, lightly spray with cooking spray. Remove from oven and place in a shallow bowl.
  2. Whisk together the ingredients for the sauce (sesame oil, soy sauce, maple syrup, chili garlic sauce, peanut butter) until creamy and smooth. Add 1/2 of the sauce to the tofu bowl and let marinate while you prepare the rest of the ingredients.
  3. Toss the broccoli with 1 tsp sesame or olive oil and a pinch of salt and pepper. Place in the oven and roast for 30 minutes until just tender.
  4. Heat remaining olive or sesame oil in a large nonstick skillet over medium heat. Add tofu, in batches, along with the marinating sauce until crispy and golden browned, about 3-4 minutes.
  5. Assemble 1 1/2 Cups Cooked Chickpeas (1 can), Drizzle Olive Oil or other neutral oil, 1/2 tsp Salt, 1/2 tsp Smoked Paprika, 1 tsp Chili Powder, 1/8 tsp Turmeric, 1/2 tsp Oregano. Place the mixture on a cookie sheet with parchment paper and bake at 400 degrees for 30 minutes.

To serve this dish, divide the brown rice among 4 bowls, top each bowl with ? cup shredded carrots, ? cup spinach leaves, ? cup broccoli, ? cup garbanzo beans and a few pieces of tofu. Drizzle with remaining peanut sauce.

Vegan Quinoa Chili

21 Aug 2014 Recipes & Home Remedies , ,

1/2 cup quinoa, rinsed
1 cup water
1 tablespoon olive oil
1 small shallot, chopped
3 cloves garlic, minced
1 jalapeno pepper, diced
½ large carrot, peeled and chopped
2 celery stalks, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
2 (15 ounce) cans black beans, drained and rinsed
1 (15 ounce) can red kidney beans, drained and rinsed
3 (15 ounce) cans fire roasted diced tomatoes
1 (15 ounce) can tomato sauce
2-3 tablespoons chili powder, depending on your taste (we used 3)
1 tablespoon ground cumin
Salt and black pepper, garlic powder to taste

Optional toppings: green onions, avocado slices, cheese, sour cream, Greek yogurt, chips, crackers, etc.

Directions:

1. In a medium saucepan, combine the quinoa and water. Cook over medium heat until water is absorbed, about 15 minutes. Set aside.

2. In a large pot, heat the olive oil over high heat. Add the shallots and cook until tender, about 5 minutes. Stir in garlic, jalapeño, carrot, celery and peppers. Cook until vegetables are tender, about 10 minutes.

3. Add the black beans, kidney beans, tomatoes, and tomato sauce. Stir in the cooked quinoa. Season with the following chili powder, garlic powder, cumin, salt, and black pepper to taste. Simmer chili on low for about 30 minutes. Serve warm.

Note-garnish the chili with green onions, avocado slices, cheese, sour cream/Greek yogurt, chips, and crackers, if desired. This chili freezes well.

Based on a recipe from two peas in their pod: www.twopeasandtheirpod.com shared by a wonderful In Health Clinic Patient.

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