Category Archives: beans

Mock Tuna Salad Sandwich

What’s this then?

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There are all kinds of names for this in the vegan blogosphere … Vegan Tuna Salad, Mock Tuna Salad, Chickpea Tuna Salad … I didn’t know what to name it … the title of this post names it Mock Tuna Salad Sandwich, but I really don’t like that name … I just named it that so it would be easy to search and identify.

What about …

  • Chick-a Salad

  • Toona Salad

  • Chuna Salad

  • Tubanzo Salad

  • Garbuna Salad

What’s your favourite name? Basically it’s a vegan version of tuna salad … kind of! It doesn’t taste like tuna, but it can be used in the same way as tuna salad – in a sandwich, on crackers, as part of a Nicoise salad … I think that the version I put together is, simply, tasty and worthy to be used in any of these ways just because it tastes good, not because it replaces tuna. Try it and see!

Toona Salad

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1 1/2 cups cooked chickpeas

1 green onion, chopped

1 carrot, finely grated

handful of chopped red bell pepper

large handful of parsley, minced

1 tsp Dijon mustard

1 tbsp vegan mayonnaise

1/4 tsp salt

several grinds of black pepper

In a bowl, coarsely mash the chickpeas – do not mash into a paste, but mash until some of the chickpeas are completely mashed while others are coarsely mashed. Stir in the rest of the ingredients and mix until fully combined. Taste and add more salt and pepper to taste, more mayo if you want it creamier. Serve on toast or crackers or as part of a salad.

Don’t forget to give me your favourite name for this dish in the comments. Also, please tell me how you would modify the recipe to fit your own tastes and on-hand ingredients. Thanks!

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Springtime Eating: Dip, Soup, Salad

I’ve just returned from a trip to the old country, my birthplace and the home of most of my relatives. Although I absolutely love, and am grateful for, any opportunity to visit the folks overseas, I am always happy to return home. I miss my Canadian family when I’m away and I miss my own food! Every time I go to England, I have to begin every re-meeting with a reminder about my drinking and eating habits:

  • “Okay, let’s just get this out of the way, upfront, here it goes … I don’t drink coffee or tea, I don’t drink alcohol and I only eat plants! Got it? Okay, let’s move on!”

In the United Kingdom, you see, everything is about beverages! All transitions, all arrivals, all social engagements involve a drink, usually tea, but often alcohol. You can imagine how my drinking habits are received!

  • Julia, what can I get you?

  • Nothing thanks, I’m good.

  • What? Nothing? Surely a cup of tea?

  • Okay, how about a cup of hot water?

  • [mind blown]

  • or

  • Julia, what will you have?

  • Nothing right now.

  • What? Nothing? Not even half a pint?

  • Okay, how about some ginger beer?

  • [mind blown]

And food … cheese, savoury pies, fried food, Branston Pickle, salad cream, more cheese … not really a welcoming place for vegans. I admit that when I travel and when I am given room and board by my relatives, I become more of a flexitarian. I like to experience the food of the culture I am visiting and I’ll eat most anything put in front of me by someone who is kind enough to prepare and cook food for me. Having said that, I was craving nothing but salad and greens when I got home! Yes, I love chips and pub food when I’m in situ, but once I hit my home turf, I headed straight for the produce section of the grocery store and loaded up on vegetables and fruit. Here’s what I made for my first meal home:

Light Green Dip or White Bean-Edamame Hummus

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1 cup cooked navy beans

3/4 cup edamame beans

2 tbsps. tahini

juice of 1/2 lemon

2 tsps. minced garlic

1/4 + tsp salt

bunch fresh dill, chopped

Pub beans, tahini, lemon juice, garlic and salt in a blender or small food processor and blend until smooth – about 3 to 5 minutes depending on your appliance. Add in a tbsp. of water if needed to make a smooth dip. Add in the dill and blend until the dill is well mixed in. Serve with crackers and vegetable sticks.

Green Spring Soup

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1 tsp butter

1 tsp veg oil

heart of one leek, about 1/4 cup, chopped

4 spring onions, chopped (or one thick slice of white onion, chopped, if you don’t have green onions)

1/2 bunch asparagus, chopped

3/4 cup green peas

2 large handfuls spinach, chopped

1 potato, peeled, cubed, cooked in 1 cup of cooking water

4 cups vegetable broth (I used 2 cups chicken flavoured veg broth and 2 cups veg broth)

black pepper

salt

3 tsps. fresh lemon juice

Heat the butter and oil over medium heat. Add the leek and saute for a couple of minutes. Add the onions, asparagus and peas and saute for 3 or more minutes until everything begins to soften. Stir in the spinach. Then add the potatoes with their cooking water along with the veg broth. Bring to a simmer and let simmer for a few minutes. Blend everything together with an immersion blender to make a smooth green pureed soup. Add a few grinds of black pepper, a bit of salt to taste and the fresh lemon juice. Stir, heat through and serve. Deeelicious!

Springtime Pasta Salad

(recipe from The Fed Up Foodie)

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3 cups dry rotini

2 cups broccoli flowers

1/2 English cucumber, cut into half coins

1 cup grape tomatoes, cut in half lengthwise

1/4 cup red onion, chopped in small pieces

1/2 red or orange bell pepper, chopped

1/2 bunch asparagus spears, chopped

handful or more of pea pods, cut in 1/2’s or 1/3’s

handful of green olives, sliced lengthwise twice

Dressing:

2 tbsp. olive oil

4 tbsp. lemon juice

2 tbsp. white wine vinegar

1/2 bunch fresh dill, chopped finely

1/2 tsp salt

Cook the rotini until al dente. Drain the pasta over the broccoli so the broccoli gets blanched. Pour cold water over both the pasta and the broccoli to cool then add to a big bowl. Add all the chopped vegetables to the bowl. Make the dressing by whisking together the ingredients. Pour the dressing over the vegetables and pasta and toss to combine.

Note: The amounts for the vegetables are a guideline. Please adjust as you prefer, including changing up the vegetables.

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Red Lentil Squash Curry

I don’t know about you, but my menu planning tends to suffer as the workweek goes on. I usually start off well with part of Sunday devoted to earmarking recipes, food prep and ingredient shopping for the week ahead. And this bit of planning ahead is really helpful as it allows me to arrive home from a long work day knowing that supper is planned and partially prepped. By Thursday, however, my ideas have petered out, my creativity is low and I drive home from work thinking about whether I’ll order out or have avocado toast for supper! It’s not so much the making the meal that wipes me out, but the thinking of what to make. If I have a plan for supper, I don’t really mind making it even when arriving home after a 9 or 10 hour work day. This is when the slow cooker has often come to the rescue! If I can throw something together in the slow cooker in the morning before leaving for work, then it’s doing double duty – the meal is planned and the meal is cooked! Here’s what the slow cooker produced recently. (I apologize for the pictures! I tried to make the curry look appetizing in my pics, but it’s really difficult to make cooked red lentils look like anything but tan-coloured mush!)

Red Lentil Squash Curry

(adapted from Kitchen Treaty, Slow Cooker Pumpkin, Chickpea, and Red Lentil Curry)

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1 small to medium sized onion, finely chopped

1 tbsp. grated ginger

2 cloves garlic, minced

1 delicata squash (or equivalent squash), cut into bite sized pieces

3 small potatoes, cut into bite sized pieces

1 large carrot, but into bite sized pieces

1 cup dry red lentils

1 1/2 cups cooked chickpeas

1 tbsp. curry powder

1/4 tsp garam masala

1/2 tsp cumin

scant 1/4 tsp cayenne

2 cups veg broth

1 tomato, skinned and chopped

1 can light coconut milk

1 tsp salt

juice from 1 lime

cilantro, chopped

1 cup brown basmati rice

1 cup peas

Put everything from onion to veg broth into the slow cooker. Cover and cook on low for 8 to 10 hours. Also, before you leave for work, wash the rice and leave it to soak in two cups of water. When you get home, drain the rice, put it in the rice cooker with just under 2 cups of water. Next, turn the slow cooker to high, stir in the tomato, coconut milk and salt, cover and cook while the rice is cooking. When the rice is done, fluff it up, stir in the peas, and keep warm. Stir the lime juice into the curry. Serve the curry over the rice with a side of something green and steamed like kale or broccoli. Sprinkle some chopped cilantro over the curry.

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Greek(ish) Salad and Humous(ish)

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I really love Greek salad and humous! I love the freshness of the vegetables in the salad and I love the wholsomeness of humous. Humous, of course, is a mainstay of a vegan’s diet and I make it weekly if not more often. And I make some version of Greek salad regularly as well. I call this one Greekish salad because it has what I consider the base of a Greek salad – cucumbers, onions, bell peppers, tomatoes with a lemon juice and olive oil dressing – then has a few other things thrown in that you wouldn’t typically find in a Greek salad. Same goes with the humous – a base of chickpeas, tahini, garlic and lemon juice –  it’s a bit “ish” because I changed the type of beans. Read on to find out more.

Greekish Salad

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1 English cucumber, diced

1 red bell pepper, diced

10 (or so) grape tomatoes, cut in quarters

5 green onions, diced

1 cup of quinoa, cooked

handful of chopped green cabbage (optional)

1 tsp olive oil

2 tsps red wine vinegar

2 tsps fresh lemon juice

1 clove garlic, pressed

1/2 tsp salt

several sprigs fresh oregano, minced (if you can get it)

Put the vegetables and quinoa in a large bowl. Whisk the oil, vinegar, lemon juice, garlic, salt and oregano together then pour over the vegetables. Toss together.

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Humous

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1 1/2 cups navy beans

2 tbsps tahini

1 clove garlic, minced

juice of 1/2 lemon

zest of 1/2 lemon

1/2 tsp salt

1/4 cup water

Put all ingredients in a blender and blend for at least 5 minutes until very smooth, adding water 2 tbsps at a time. I like my humous to be not too thick and not too runny.

 

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Soup and Salad From Thug Kitchen

This week, I checked out Thug Kitchen 101 from the library. This is a vegan cookbook written in an interesting style. F-bombs throughout, I had to read it in small doses as the “thug” language was rather jarring! Once I got over the liberal use of swear words, I was able to read the recipes and found several good ones that I must try over the 3 week loan period. I started with these two – Southwestern Salad and Turmeric and Sweet Potato Soup.

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Southwestern Salad

Dressing:

1 avocado

1/4 cup chopped green onions, white part

1/2 cup corn kernels

3 tbsps. fresh lime juice

2 tbsps. rice vinegar (original recipe calls for 3 tbsps.)

2 tbsps. olive oil

1/2 tsp salt

1/4 tsp chili powder

Salad:

2+ cups short pasta, cooked

1 1/2 cups cooked black beans

1 cup corn kernels

1 medium carrot, shredded

1/2 cup chopped green onion

1/2 cup chopped cilantro

1 tomato, chopped (original recipe calls for 1 1/2 cups mixed into salad)

(original recipe calls for 1-2 jalapenos)

Place all the dressing ingredients in the blender and blend for 5 minutes until very smooth. Combine cooked pasta, black beans, corn, carrot, onion in a large bowl. Pour in about 2/3’s of the dressing and toss. Fold in cilantro. Chill in fridge for 30 minutes. At serving time, add the chopped tomatoes to the salad.

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Turmeric and Sweet Potato Soup

(See notes below the recipe for the adaptations I made).

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1 small onion, diced

1 yam, diced

1 red bell pepper, chopped

1 jalapeno, seeded and minced (optional)

2 tsps. ground turmeric

1 1/2 tsps. dried basil

1 tsp paprika

1/4 tsp ground ginger

1/4 tsp cinnamon

1 tbsp. tamari or Braggs

5 cups vegetable broth

1 can diced tomatoes

1 cup small pasta

1 1/2 cups cooked chickpeas

2 cups kale

2 tbsps. lemon juice

Water saute onion for about 4 minutes over medium high. Add yam, pepper and jalapeno (if using) and cook for another 4 minutes, adding a tbsp. of water at a time to prevent sticking. Add turmeric, basil, paprika, ginger, cinnamon and tamari and stir for about 1 minute, allowing the vegetables to be coated in the spices. Add the broth and tomatoes and simmer for 8 minutes until yam is tender. Add the pasta, chickpeas and kale and simmer until pasta is cooked and kale is soft and wilted. Stir in lemon juice just before serving and warm through.

Notes:

  • I had a little bit of leftover chickpea and kale curry so I stirred this into the soup

  • I omitted the chickpeas (because there were chickpeas in the leftover curry I added)

  • I used 2 fresh, whole tomatoes, skinned, instead of the canned tomatoes

  • I omitted the pasta and used 1/3 cup red lentils instead which helped to thicken the soup nicely and provided some good nutrition

  • I used 1/2 of a yam plus 4 small, new potatoes, diced, instead of a whole yam

  • I omitted the red bell pepper

  • I omitted the basil and paprika because I didn’t want to change the flavour profile provided by the leftover chickpea curry

  • I reduced the broth to 4 cups

  • I subbed 3 large handfuls of spinach, coarsely chopped, for the kale, because I didn’t have any kale, but had lots of lovely, fresh spinach!

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Savoury Brunch Dishes

This is a quick post to help me get back into blogging. I haven’t been able to find the time to write a post for this blog, but now that summer’s here, I may have more success. While waiting for a more substantial post, here’s one with a few of my favourite quick weekend brunch creations …

This one is my usual weekend breakfast bowl (https://mostlyveganfun.wordpress.com/2016/02/27/yummy-breakfast-bowl/), but I substituted some leftover roast vegetables and some steamed broccoli for the usual steamed spinach.

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And this one, I whipped up this morning … I heated some leftover Gujarati Potatoes from yesterday’s breakfast (http://www.veganricha.com/2017/06/gujarati-potatoes-bateta-nu-shaak.html), with some leftover Pumpkin and Mushroom Curry from last night’s dinner out at Kaya Malay Bistro (http://www.kayamalay.com/), then I added a peeled, chopped up fresh tomato and 4 leaves of fresh spinach from my CSA box.

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And this I made recently – a BLT sandwich. I made vegan bacon from tofu. I also like to use marinated baked tofu in this sandwich with a homemade spicy cashew mayonnaise, long, thin slices of cucumber, and crunchy leaves of Romaine lettuce.

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That’s it for now! Talk to you soon!

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Another Dinner Party – White Bean Salad and Strawberry Chocolate Mousse Pie

This summer saw a few dinner parties. I posted about the party “Tom” and I had here. The next dinner party was a casual bday celebration outside on some friends’ patio. It was a potluck – not in the literal sense where everyone brings whatever, and all guests take their chances on what food is available, but where the hosts provided the main course and the guests brought complementary food. Our hosts made Puttanesca sauce with pasta, so I thought I’d bring a salad. But what kind of salad goes with the strong flavours of Puttanesca sauce? Here’s what was recommended by Moira Hodgson in Oprah Magazine:

White Bean Salad

(adapted from Moira Hodgson)

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3 cups cooked navy beans

1 orange bell pepper, diced

1/4 red onion, diced

1 large tomato, diced

1 tbsp. olive oil

2 tbsps. white wine vinegar

1 tbsp. water

1 tbsp. Dijon mustard

1 or 2 cloves garlic, minced (optional)

1/2 tsp salt (or more)

sprinkling of black pepper

Gently toss the beans, bell pepper, onion and tomato together. Whisk the dressing ingredients together then pour over the beans. Gently mix together and let marinate in fridge for a couple of hours. Bring to room temperature to serve.

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I also decided to bring a dessert. I have been making my chocolate mousse pie for some time now, but I wanted to add in another layer … literally another layer, but also another layer of flavour. I had some late season local strawberries in the fridge so I created this:

Strawberry Chocolate Mousse Pie

(my own creation)

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2 packages Oreo cookie type cookies

2 tbsps. coconut oil

1 recipe chocolate mousse

  • 1 full package (200 grams) organic fair trade baking chocolate (I use Camino semi-sweet)

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  • 1 package silken tofu

  • 1/2 cup almond milk

  • 1/2 tsp pure vanilla (liquid or powder)

  • pinch sea salt

1 cup strawberries

1 tbsp. maple syrup

several strawberries cut in slices

Crumble 1/2 of the cookies in a blender, then transfer to a pie plate. Crumble the other 1/2 of the cookies in a blender with the coconut oil until well mixed. Mix the dry and oiled cookie crumbs together and press up the sides and into the bottom of the pie plate.

Melt the chocolate over a double boiler.

Slip the tofu into a pot of boiling water and boil for 2-3 minutes (helps get rid of any beany taste).

Put the tofu into the blender with the milk and blend until smooth. Add in the melted chocolate, vanilla and salt and blend for 2-3 minutes until very smooth. Pour the chocolate mousse into the pie plate on top of the cookie crumb base. Put in fridge for an hour or so until the mousse cools and firms up.

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Put the cup of strawberries into a blender and blend until liquid. Add in the maple syrup and blend briefly. Ladle the strawberry puree onto the chocolate mousse, letting the puree spread on its own to the edges.

Top with sliced strawberries.

Chill in fridge for at least an hour. Serve straight from the fridge.

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Asian Noodle Salad with Sesame Tamari Dressing

So, anyone else get sucked into Pokemon Go?

Like I did?

I don’t really know very much about Pokemon beyond a few famous characters:

 

Pikachu1

Pikachu

Jigglypuff1

Jigglypuff

Squirtle1

Squirtle

 

 

 

 

 

 

But sitting at a triple Pokestop with lures catching multiple random Pokemon and eavesdropping on the conversations of the other much younger players taught me that there are some very desirable and rare Pokemon out there and I’ve caught a few! Here are some of them:

 

Arbok1

Arbok

Exeggcute1

Exeggcute

Scyther1

Scyther

 

 

 

 

 

I’ve been having so much fun with Pokemon Go that I’ve been a bit distracted! I even missed a massage appointment yesterday because I was so immersed in the Pokemon Go experience! (I rescheduled and have written reminders to myself in various locations so I won’t forget!)

Fortunately, Pokemon Go has not replaced Vegan Meal Creation and I want to share a yummy cold noodle salad I made last night.

Asian Noodle Salad with Sesame Tamari Dressing

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1 375 gram box of spaghetti noodles (whole wheat or added fibre)

4 small-medium carrots, grated or chopped up in a food processor

1/4 of a small purple cabbage, small-medium dice

5 green onions, diced

1/2 a large red or yellow or orange bell pepper, small-medium dice

1 cup green chickpeas (or sub edamame)

several beet leaves, diced (or 2 or 3 handfuls of spinach leaves)

handful of cilantro, diced

Dressing

4 tsp sesame oil

2 tsp tamari sauce

2 tsp Bragg Liquid Soy Seasoning

4 tsp agave nectar

4 tsp rice vinegar

2 tsp minced garlic

1/8 tsp chili flakes (or more if you like it spicier)

Cook the spaghetti in a large pot until al dente. Drain, rinse with cold water and set aside in a large bowl.

Put all the vegetables into another large bowl.

Whisk the dressing ingredients together. Pour the dressing over the noodles and use some tongs to toss until evenly coated. If you have time, let the noodles marinate in the dressing for an hour or two or more in the fridge.

Add the noodles to the vegetables and toss until the vegetables are evening distributed through the noodles. If you have time, let the salad marinate for 30 minutes or so in the fridge.

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Dinner Party Extrodinaire!

“Tom” and I just finished hosting a great dinner party. It was such a relief to get this party going because it was prefaced by organizational challenges – procrastination, rescheduling, commitment, on again, off again. Usually our little gang of dinner partyers has our dinners scheduled ahead of time, but not this time for some reason. Funny thing is I’ve had the menu planned for months! So once we nailed down a date, I was raring to go! Here is the menu:

Cauliflower Ceviche *

Mexican Fiesta Taco Salad with Cilantro Cashew Cream *

Slow Cooker Refried Beans *

Chocolate Mousse – Strawberry-Cherry Parfaits *

fresh fruit (watermelon and cherries)

* see below for recipes

You can find the recipes for the Taco Salad and the Chocolate Mousse on my blog – see links above.

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Cauliflower Ceviche

(adapted from Dora’s Table’s Cauliflower Ceviche)

1 head of cauliflower, cut into florets

1 cup of diced tomatoes

1 cup of peeled, seeded, chopped cucumber

1/2 Serrano pepper, minced

1/2 cup finely chopped onion

1 tbsp chopped fresh cilantro

3 tbsp fresh lime juice

1 tsp (or more) salt

Put the cauliflower florets into a pot of boiling water and simmer for 2 minutes. Drain and immediately plunge into a big bowl of cold water. When cool, chop finely. (I threw the cauliflower into my mini-food processor to chop). Put all the chopped vegetables in a big bowl, add the cilantro, lime juice and salt and mix together. Let marinate for at least 30 minutes. We ate this with tortilla chips and alongside the taco salad as a kind of salsa.

This was the first time I made this dish. It was pretty good and was well received, but I think the next time I make it I will take it up a notch. I only put 1/2 a Serrano pepper in because I wanted to be careful about the heat, but I could easily have put the whole thing in. (You just never know with peppers … you can get a super fiery one or a fairly mild one)! Also, the dish needs more lime juice or vinegar or something to up the tangy taste. This will make the dish more liquidy, but after marinating, the ceviche could be transferred to another bowl leaving the excess liquid behind.

Cilantro Cashew Cream (This stuff is crazy delicious!)

(adapted from Oh She Glows’ Cilantro Lime Garlic Cashew Sauce)

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3/4 cup cashews, soaked overnight

1/2 cup fresh cilantro

1 large garlic clove, minced

3 tbsps. fresh lime juice (the juice of 1 whole lime)

2 tbsps. avocado

1/2 tsp salt

1/2 tsp garlic powder

1/2 cup water

Drain the soaking water from the cashews. Through everything into the blender and blend for 2 or 3 minutes. Stop, scrape down the sides and blend for another 2 or 3 minutes. (Unless you have a high powered blender then you can blend it until smooth in 2 minutes).

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Slow Cooker Refried Beans

(my own recipe)

image2 cups dry pinto beans, thoroughly rinsed and drained

1 small onion, diced

4 or 5 cloves garlic, minced

1 tsp oregano

1 tsp smoked paprika

1 tsp cumin

1 tsp chili powder

1 tsp hickory black pepper, if you have it, otherwise use plain black pepper

1 tsp chipotle paste (I make paste by throwing a can of chipotle peppers in adobe sauce through the blender, then I store the paste in a jar in the fridge)

5 cups vegetable broth

Throw everything in the slow cooker and cook on high for 5 hours. Turn to low, coarsely mash the beans in the pot with a potato masher, and keep warm in the slow cooker until ready to use. I stirred a tsp of hickory smoked salt in just before serving. (The refried beans will probably be a bit runny. When they cool down, they thicken up. You can also reduce the liquid in the slow cooker by 1/2.)

Strawberry-Cherry Parfaits

(makes 5 servings)

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1 recipe chocolate mousse

2 cups strawberries

2 cups halved, pitted cherries

2 tbsp maple syrup

5 cherries with stem attached

Make the chocolate mousse ahead of time and leave in fridge to set for a few hours. Put the strawberries in a small saucepan over medium to low heat and add the maple syrup. Bring to low boil then let simmer for 30 minutes. Put the cherries in a small saucepan and heat over medium to low heat. Bring to low boil and let simmer for 20 minutes.

In parfait glasses (I don’t have parfait glasses so I used wine glasses), begin the layering process. Set out the glasses, and put a layer of chocolate mousse in each. Then put in a layer of strawberry compote, another layer of chocolate mousse, then a layer of cherry compote, and finish with a layer of chocolate mousse. Of course, you need to put a cherry on top!

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Looks like a mess when it’s all on the plate, but don’t let that fool you! It was all dee-licious!

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Yummy Breakfast Bowl

I’ve been wanting to write a post about bowls for some time. You know bowls … a big bowl of plant-based foods. The bowl concept has been around for a long time and was once the perview of hippies and crack-pot vegetarians. These days anyone who is a vegetarian or vegan or is trying to diminish their meat intake is getting into bowls. You can find them all over Pinterest and food blogs. But just because folks are creating them, photographing them and posting them on social media doesn’t mean they aren’t, when it comes right down to it, simple and easy and delicious and economical. You don’t need any fancy equipment or need to know any fancy cooking techniques. All you need to know is that a bowl generally consists of four elements:

  • a grain

  • a green

  • a bean/plant protein

  • a sauce

Knowing this, the world of bowls is wide open to you! To help get you started, and to get a quick post about bowls sent off (I intend to go more in depth at another time), here’s a bowl I made for my brunch today.

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This is a Mexican inspired bowl. Here’s how I made it:

  • 2 small potatoes, peeled (or not), cut in large dice (this would be the “grain” portion of the bowl)

  • 1 tsp coconut oil, melted

  • 2 large handfuls of spinach (this would be the “green” portion of the bowl)

  • 1 can of your favourite black beans (I used Rosarita Premium Seasoned Whole Black Beans – purchased in the States – I haven’t been able to find them in Vancouver) (this would be the “bean/plant protein” portion of the bowl)

  • 1 tomato, diced

  • 1/2 cup of your favourite salsa (I used Herdez) (this would be the “sauce” portion of the bowl)

  • 1/2 to 1 whole avocado, diced

  • sprinkle of salt (I used Chipotle salt from the Salt Dispensary) – optional

Toss the potatoes in the coconut oil, then roast in a 395 degree oven for 5 minutes or so, toss, roast for a further 5 minutes or so. Turn off the oven. Sprinkle the spinach over the potatoes right on the pan, put a cover on and return to the oven for 5 minutes to allow the spinach to wilt a bit. Heat the black beans in a pot on the stove until warmed through. Assemble the bowl by arranging the potato/spinach mixture on one side, a large scoop of beans beside, the tomatoes beside, the salsa beside, the avocado beside, so that everything is in the bowl, but in their separate piles. Sprinkle on the salt if using. I like to eat my bowls by stirring everything gently together, but some folks are extremely opposed to this kind of food touching business (cough-Susan-cough) so just eat it any way you like!

PS – You might notice there is no avocado in the bowl in the photo. I, sadly, was out of avocado when I made this, but would definitely have used avocado if I’d had one available so make sure you do!

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Don't Switch Off The Light

GO VEGAN BECAUSE ITS THE MORALLY RIGHT THING TO DO

FatFree Vegan Kitchen

A fine WordPress.com site

Melanie daPonte

Plant-Based Personal Chef

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