Dragon Bowl

 

Ingredients

See: https://www.thebuddhistchef.com/recipe/dragon-bowl/

Directions

1

In a bowl, combine the toasted sesame oil, soy sauce, maple syrup and vegetable broth.

2

Cut the tempeh into triangles and place in a pan. Pour the vegetable broth mixture over the tempeh. Simmer on high heat, until the broth is absorbed, about 15 minutes.

3

Sauce: Combine maple syrup, vegetable oil, powdered garlic, soy sauce and nutritional yeast. Mix well. If too thick add a little water.

4

Serve in a bowl along with quinoa, sunflower sprouts, minced red pepper and garnish with pumpkin seeds.

Baked Dill Falafel Nourish Bowl

Recipe PDF

▸ ▹ Vegan, gluten-free, oil-free, refined sugar-free, nut-free

Yield: 12 falafels + 2 nourish bowls
Prep Time: 10 min
Cook Time: 35 min
Total Time: 45 min

INGREDIENTS: Falafels 

1.5 cups cooked chickpeas (garbanzo beans)*

1/4 cup raw sunflower seeds**

1/2 small red onion

2 cloves garlic**

1/2 lemon, juiced 

1/2 cup fresh dill, packed**

1 tsp ground cumin 

1/2 tsp ground coriander 

1/4 tsp salt 

1/4 tsp cayenne pepper (or sub chili pepper)

INGREDIENTS: Nourish Bowl

1/2 cup dry quinoa 

1/2 bouillon cube 

1 tsp vegetable or olive oil  

1 medium red bell pepper, thinly sliced

1 medium zucchini, sliced into thin coins 

1/2 tsp ground cumin

1/2 tsp paprika powder

1/2 tsp onion powder

1/2 tsp garlic powder

1 tomato, chopped

1/4 long English cucumber, chopped

1/4 cup kalmata olives

1/2 cup hummus 

1 cup spinach 

1/4 cup pomegranate seeds (optional) 

2 Tbsp tahini to drizzle on top (optional) 

lemon wedges to garnish (optional) 

Directions

1. Preheat oven to 400F (205C). Blend falafel ingredients in a food processor until well combined.  With hands press into little patties, making 12 falafels. Place on a baking sheet and cook in the oven until golden brown, about 35 minutes. At halfway point, flip the patties to ensure even cooking on both sides. 
2. While the falafels are baking, cook the quinoa by placing in a pot with 1 cup water and adding bouillon cube. Tip: crush the bouillon cube before adding so it evenly dissolves. When cooked, set aside. Bring to a boil on high, then reduce to a simmer until cooked, about 15 minutes. 
3. While the quinoa is cooking, coat the bell pepper and zucchini with oil and toss in the spices. Place in the oven to cook with the falafels after the falafels have been cooking for 20 minutes. The veggies will be done when lightly browned and softened, about 15 minutes. Stir once halfway through. 
4. Assemble the bowl: spinach as the base, add remaining ingredients on top, three falafels per bowl. If desired, drizzle on some tahini and serve with lemon wedges for extra sauciness! Note: this will leave 6 falafels leftover. 

Notes

1. *This is 3/4 cup dry beans, or the amount in a 400 g can. 
2. ** Variations: You can substitute sunflower seeds with raw walnuts, almonds, cashews, oats, or pumpkin seeds. I prefer roasted garlic; if using roasted garlic, increase this to 6 cloves. You can substitute fresh dill for fresh cilantro (coriander) or parsley. Feel free to also add roasted vegetables of your choice. 
3. Speed-it-up: using canned chickpeas speeds up the process.  
4. Storage: store leftover falafels in an air-tight container in the fridge for up to 4 days. Place in an air-tight container in the freezer for up to 2 months.

~~~~~

Here are the steps:

Step 1: place all ingredients in a food processor and blend until combined. 

Step 2: press the mixture into little patties and place on a baking sheet. 

Step 3: bake in the oven until golden brown. 

 Step 4: use falafels to make wraps or to include in your nourish bowl. Yumm-o! 

And it's as easy as that.

This recipe makes a lot of falafels so you can save the extras for leftovers the next day, or freeze for when you need a quick meal in the future - just reheat in the oven. 

Rickshaw Brown Rice Nourish Bowl with Coconut Peanut Sauce

Recipe PDF

▸ ▹ Vegan, gluten-free, refined sugar-free

Yield: 4 servings
Prep Time: 10 min
Cooking time: 30 min
Total Time: 30 min

INGREDIENTS: The Bowl

2 cups dry brown rice, rinsed

1 reduced-sodium vegetable bouillon cube

1 tsp vegetable oil

1 tsp sesame oil

1 medium red onion, thinly sliced 

2 cloves garlic, chopped 

1/2 small red cabbage, thinly sliced

1/2 Tbsp soy sauce

3 medium carrots, julienned 

2 medium red bell peppers, julienned 

1 cup frozen shelled soybeans 

180 g pre-seasoned tofu strips 

INGREDIENTS: The Sauce

2 1/3 cup peanut butter 

1/3 cup light canned coconut milk

1 lime, juiced 

1 Tbsp soy sauce

1/2 tsp hot sambal, or other chili hot sauce 

INGREDIENTS: Optional Garnish

raw or roasted, unsweetened coconut flakes

roasted peanuts

bean sprouts (not pictured) 

Directions

1. In an uncovered medium pot bing the rice, 4 cups of water and the bouillon cube to a boil, then reduce to a simmer until al dente, about 30 minutes.  Tip: crush the bouillon cube before adding it to the water to ensure it dissolves equally throughout.
2. While the rice is cooking, prepare the sauce by adding all the ingredients plus 1 Tbsp hot water to small bowl, and whisk until well combined. Add more hot water if desired to achieve a thinner sauce. Set aside. 
3. In a separate large pot on high heat add the oils, onion and garlic, stirring until the onions soften, about 2 minutes. Reduce the head to medium-high and add the cabbage and soy sauce, stirring again until the cabbage softens, about 2 minutes. Finally add the carrots, bell peppers, soy beans and tofu for another two minutes. Set aside. 
4. When the rice is done add the vegetables on top and drizzle on the sauce.

Notes

1. Speed-it-up: soak the rice in advance to quicken the cooking time.  Also, purchasing pre-seasoned tofu strips as opposed to seasoning your own as I did in this recipe significantly cuts down on preparation time. 
2. Leftovers: this recipe is delicious enjoyed the next day as well. Store in an airtight container in the fridge for up to 4 days, although I recommend adding the sauce at the time serving after the rice and vegetables have been re-heated. Enjoy!