In fairness you can put whatever you want in these bowls but here is one idea just to get you started. The key is some sort of grain base (rice, quinoa etc..) then a bunch of different vegetables prepared in differed ways layed out on …
Tag: Plant based
- 1 Large whole cauliflower
- 2 tablespoons extra virgin olive oil ( or half olive and half sesame oil)
- Sea salt to taste
- 2 tablespoons miso paste
- 1/3 cup mirin
- 1 tablespoon maple syrup
- 1 teaspoon sesame oil
- I used soy sauce instead of miso and vegie stock instead of mirin and I didn’t add any maple syrup but used lemon juice
- ¾ cup raw unsalted cashews Or almonds
- 1 tablespoon apple cider vinegar
- 1 teaspoon maple syrup ( used brown sugar)
- 2 tablespoons pomegranate seeds could use currents instead
- 1 tablespoon sesame seeds, toasted
- 1 tablespoon sunflower seeds, toasted ( I also added same in pepitas)
- 1 long green chili, slice Or capsicum
- ¼ cup mint leaves sliced
- Extra whole almonds or cashews to garnish
- Place the cashews into a bowl and cover with ¾ cup of boiling water. Set aside for 30 minutes to soak.
- Pre heat the oven to 180 degrees C.
- Cut the base of the cauliflower so it will sit on a flat surface evenly. Cut a cross into the base of the stem with a small sharp knife. Bring a large pot of salted water up to a simmer and place the cauliflower upside down into the pot and simmer for 5 minutes. Remove the cauliflower from the pot and allow excess water to drain off.
- Place into a lined baking pan or tray and drizzle with oil and season with a little salt. Cover tightly with foil and bake for 25-30 minutes.
- Meanwhile whisk all the miso glaze ingredients in a bowl until smooth.
- Remove the cauliflower from the oven and take off the foil. Spoon over the miso glaze and place back into the oven uncovered for a further 10-15 minutes, or until the glaze is bubbling and golden.
- Place all the cashew cream ingredients, including the water into the jug of a stick blender and blitz until smooth and creamy.
- To serve, remove the cauliflower from the oven and drizzle with cashew cream, pomegranate seeds, sesame seeds, sunflower seeds, chili and scatter over the mint. Serve warm with a fresh green salad.
Easy stir fry to make with whatever vegetables you have at hand, below is just my example. Ingredients Onion Carrot Bok Choy Cabbage (red, white or Chinese) Paprika Celery Zucchini Chilli Garlic Lemongrass, half a shoot/stem Coriander Fish sauce Soy sauce Lemon or lime Cooking …
A simple, full flavoured meal or side to complement another dish
- 800g or however many spuds you like
- 4 fresh tomatoes diced or a can
- 2 big handfuls of green beans
- 2 cloves of garlic or more
- 1 big chunk of ginger
- 1 onion or two
- 1/2 a teaspoon of Turmeric
- 2 teaspoons of ground coriander
- 2 teaspoons of Garam masala
- 1 teaspoon of ground cumin
- A pinch or two of salt
- 2 tablespoons of oil
- A few fresh chillis
- Chop up the garlic, ginger, chilli and tomatoes.
- Chop the potatoes into small quarters or pieces if they are already large and boil them for at least 10 minutes before setting aside.
- Chop up the onion and simmer on medium heat in a big pan with the oil. When the onion is fragrant, add and mix the spices as well as salt, ginger and garlic.
- Add the potatoes and let the spices coat them. Cook for a few minutes then add the tomatoes and chilli. When the tomatoes have thickened up a bit then lastly add the beans until cooked and add more spices or salt to your liking.
Note: If you like softer potatoes, then cook for longer than 10 minutes. You can also blend the tomatoes with the garlic and ginger so it becomes smoother.