Well it’s been a while – mostly because I’ve been in hibernation mode, but here are some more recipes from The Economical Vegan. As summer is well and truly on its way, at LONG last, I wanted to share some Buddha Bowl type recipes for you for your summer lunches, and remind you of a quickie recipe for a light summer dinner that is packed with flavour.
Buddha bowls are a very effective lunch. Stored in a jar or pot, they allow you to combine a raft of raw vegetables with some excellent vegan protein and flavour. The key is to start by putting the wet ingredients at the bottom of the pot, then add the protein/carbs, then the raw veggies and then finally any leaves etc that would wilt if exposed to dressing for too long.
Bowl 1: Hummus and Spice Bowl
These ingredients are added to the bowl in the following order in layers.
Two tablespoons (tbsp.) of hummus.
1 tbsp Srirarcha Chilli Sauce
1 Tbsp chickpeas (cooked of course)
1 tbsp. cooked quinoa (cooked with vegetable stock)
1 tbsp. toasted cashew nuts
1 tbsp: chopped red pepper, spring onions, grated carrot.
Spinach leaves to fill.
Bowl 2: Oriental Salad
1 teaspoon toasted sesame oil
1 teaspoon groundnut oil
1 teaspoon fresh lime juice
1 tbsp sweet chilli and garlic sauce
1 teaspoon of mixed chopped garlic and ginger
1 tbsp cooked long grain brown rice
1 tbsp toasted peanuts, chopped
1 tbsp chopped marinated tofu
1 tbsp chopped green peppers, chillies,, spring onions, broccoli, cauliflower.
Shredded spring greens or cabbage to finish.
Bowl 3: Mexican delight
2 tablespoons pre-cooked veggie bean chilli
1 tsp chopped chillies
1 tsp chilli oil
1 half of chopped avocado mixed with lemon juice
2 tbsp mixed cooked rice and red quinoa
1 tbsp chopped yellow pepper
1 tbsp finely chopped white cabbage
Shredded fresh coriander
And finally, for those summer lunches and light, easy dinners,
Vegetable fried rice.
Chopped spring onion, red peppers, chillies, garlic, ginger, and carrot.
Fry in coconut oil until the vegetables soften slightly. Add a good amount of cashew nuts.
Add cooked brown basmati rice, frying and stirring continuously.
Add veg bouillon powder and toasted sesame oil just before serving, stirring very well.