KIMCHI BOWL WITH RED CURRY ALMOND SAUCE
KIMCHI BOWL WITH RED CURRY ALMOND SAUCE
Calories: 516kcal
Fat: 8.6g (1.1g S.Fat)
Carbs: 85.5g
Protein: 26.8g
Sugar: 1.4g
Sodium: 409mg
Cook the adzuki beans with the liquid aminos in a small pot over medium heat for 2 to 3 minutes.
RAW CRUNCH BOWL
RAW CRUNCH BOWL
Calories: 190kcal
Fat: 12.3g (1g S.Fat)
Carbs: 16.7g
Protein: 7.4g
Sugar: 7.7g
Sodium: 734mg
SUMMER PICNIC BOWL
SUMMER PICNIC BOWL
Calories: 777kcal
Fat: 15.9g (2g S.Fat)
Carbs: 114.5g
Protein: 49.2g
Sugar: 33.5g
Sodium: 2242mg
Stir together all of the ingredients in an 8-inch (20-cm) square baking dish, or a bean pot if you have one. Bake for 30 minutes, uncovered. Remove from the oven and cover with a towel to keep warm.
Wrap each tofu block in a clean kitchen towel. Place them on a plate and place some heavy objects on top of them (in a stable manner). Allow 15 minutes for the moisture to evaporate.
In a spice or coffee grinder, combine the salt, paprika, garlic powder, celery seed, black pepper, cumin, coriander, onion powder, red pepper flakes, oregano, cinnamon, and dill.
Place each block of tofu on a baking sheet lined with parchment paper and rub the spice mixture on each side of each piece of tofu. Bake for 10 minutes, then flip and bake for another 10 minutes. Turn on the broiler and cook for 5 minutes on each side.
SEITAN SATAY BOWL WITH PEANUT SAUCE
SEITAN SATAY BOWL WITH PEANUT SAUCE
Calories: 502kcal
Fat: 19.6g (8.2g S.Fat)
Carbs: 61.7g
Protein: 22.1g
Sugar: 5.7g
Sodium: 924mg
GLAZED PORTOBELLO PESTO PASTA BOWL
GLAZED PORTOBELLO PESTO PASTA BOWL
Calories: 435kcal
Fat: 14.4g (1.7g S.Fat)
Carbs: 63.3g
Protein: 12g
Sugar: 4.6g
Sodium: 776mg
Heat 1/4 cup (60 mL) of the marinade in a large pan over medium heat. Bring to a simmer, then add the mushroom slices to the pan and cook for 5 minutes per side, or until the marinade has reduced and the mushrooms have browned.
SUNNY GARDEN SAUTÉ WITH POLENTA
SUNNY GARDEN SAUTÉ WITH POLENTA
Calories: 550kcal
Fat: 2.6g (0.5g S.Fat)
Carbs: 103.6g
Protein: 30.6g
Sugar: 8.4g
Sodium: 302mg
To make the polenta, bring the vegetable broth to a boil in a large pot over medium heat. Stir the polenta into the broth, reduce the heat to medium-low, and cook for 15 to 20 minutes, or until the polenta is soft and creamy. Season with salt and pepper.
Serve the polenta in four bowls, topped with the garden sauté.
ALOHA BOWL
ALOHA BOWL
Calories: 388kcal
Fat: 8.9g (4g S.Fat)
Carbs: 58.6g
Protein: 33.8g
Sugar: 19.3g
Sodium: 6606mg
Toss the taro sticks with the melted coconut oil and salt, then bake for 30 minutes, flipping halfway through. When the edges have turned golden, remove them from the oven and lightly sprinkle with salt.
While the sauce is simmering, heat a grill pan over medium heat and grill the seitan for 2 minutes on each side, or until char marks appear. Whisk together the remaining 1/4 cup (60 ml) of water and the corn starch, then add to the saucepan and whisk until combined. Continue to cook and whisk the sauce until it thickens enough to coat the back of a spoon, then add the sesame seeds and toss the seitan into the pan, folding until evenly coated with the sauce.
Divide the coleslaw, poké, taro fries, rice, and teriyaki seitan among four serving bowls. Serve hot.
MOLE BOWL-E
MOLE BOWL-E
Calories: 656kcal
Fat: 23.4g (4.9g S.Fat)
Carbs: 85.8g
Protein: 35.9g
Sugar: 17.2g
Sodium: 1800mg
In a small saucepan over medium heat, warm the coconut oil. Sauté the onion and garlic until translucent. Blend until smooth the onion, garlic, ancho chile, vegetable broth, chile cooking water, tomato sauce, dark chocolate, almond butter, cumin, chipotle chilli powder, paprika, salt, and cinnamon.
Transfer the sauce to a large saucepan and cook for 15 minutes, whisking occasionally, over medium-low heat.
Melt the coconut oil in a large skillet over medium heat when the freekeh is almost done cooking. Sauté the onion and bell pepper until the onions become translucent. Add the cooked freekeh, tomato sauce, Spanish olives, and capers to the skillet. Cook for 5 minutes, stirring occasionally, on medium-low heat. Reduce the heat to low and stir in the cilantro, salt, and pepper to keep the freekeh warm.
“FISH” TACO BOWL
“FISH” TACO BOWL
Calories: 163kcal
Fat: 4.9g (0.3g S.Fat)
Carbs: 29g
Protein: 5.3g
Sugar: 4.6g
Sodium: 501mg
Pull apart the palm hearts in a mixing bowl with two forks or your hands until they appear shredded. Stir in the lime juice, dulse flakes (see note), and salt until combined, then spread the mixture out in a single layer on the baking sheet. Bake for 12 to 15 minutes, or until the edges are golden brown.
Divide the slaw, Pico de Gallo, "fish," and tortillas among four shallow bowls, arranging them in quadrants. Combine the tortilla strips with the cilantro, jalapeno, and lime wedges. Serve right away.
MEZZE FUSION BOWL
MEZZE FUSION BOWL
Calories: 432kcal
Fat: 26.4g (2.6g S.Fat)
Carbs: 41.6g
Protein: 12.6g
Sugar: 5.5g
Sodium: 1258mg
Combine the parsley, tomatoes, white onion, olive oil, and lemon juice in a large mixing bowl. Toss the quinoa in the bowl with the salt and pepper to taste. Place the dish in the refrigerator for 30 minutes.
When the eggplant skin is cool enough to handle, slice it and scoop the insides into a food processor with the tahini, lemon juice, garlic, cumin, and salt. Purée the mixture until it is smooth.
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