…turn THIS into Thanksgiving!
…turn THIS into Thanksgiving!
What is a Buddha Bowl?
I guess there is no one definition of a Buddha bowl, also known as a “glory bowl” or a “hippie bowl.” I think of it usually as a hearty, one-dish meal including layers of greens, roasted vegetables, beans, grains and toppings such as nuts, dried fruits, seeds and dressings. Buddha bowls may be raw or cooked. Or–my favorite–they may be a combination of raw and cooked food. They are typically vegan or at least vegetarian.
During the holidays, I love a one-dish meal, that’s for sure! (This is what I might serve one of the nights leading into Thanksgiving rather than on the actual Thanksgiving DAY. I’m going all out for that! You may do what you like, and more power to you if you have the strength to be THIS super healthy on the Thanksgiving holiday!)
I tossed the following dish together using green beans instead of legumes, which I would normally use. (Chickpeas are a typical favorite of mine in a Buddha bowl.) I let Thanksgiving tradition guide me. (I let a VEGAN Thanksgiving tradition guide me, that is.) Try it! And then arrange yourself in a crossed-legged position on your meditation mat, hold your bowl close up near your heart and shovel your face full of food!
Two cups chopped romaine lettuce
Four cups washed kale pieces
Three cups raw, shredded Brussels Sprouts
One cup washed, chopped green beans
Two cups cooked wild rice
One small chopped onion
One cup diced mushrooms
One teaspoon salt, divided (1/2 teaspoon, 1/4 teaspoon, 1/4 teaspoon)
One-half teaspoon pepper
Three-quarter cup chopped, roasted walnuts
One-half cup dried cranberries
A little olive oil for roasting green beans and crisping the kale chips
Two tablespoons grainy prepared mustard
Juice of one lemon
Two tablespoons olive oil
Store all of the above in the refrigerator, either in small plastic containers with lids or in baggies, keeping the ingredients separate until you assemble them later on. (The rice will go into the salad cold.)
I wrote this post for Weaver’s Orchard, one of my favorite local stops for fresh fruit and gourmet food!
Whenever I think of crabapples… Wait a minute. Let me back up. I hardly ever think of crabapples. Nevertheless, there are times when crabapples briefly cross my mind, and when they do, I think of ornamental, flowering crabapple trees. We had two such trees in my yard when I was little. I remember these blooming …
I’ve been making my own almond milk a lot lately! I’m amazed at how simple it is.
Behind soy milk, almond milk has become the second most popular plant-based milk and substitute for cow’s milk. Why? Almond milk has many nutritional benefits, including vitamins, calcium and anti-oxidants, without the calories, cholesterol or saturated fat found in cow’s milk. And while almond milk contains less protein than cow’s milk (one gram per serving of almond milk vs. eight grams per serving of cow’s milk), as a vegan I find I don’t rely on milk for protein anyway. I tend to rely on vegetables, legumes and grains. (Yes, there’s plenty of protein in a plant-based diet!)
Still, I use plant-based milk in baking, in my morning oatmeal and (rarely) in some sauces and soups.
One of the reasons I like almond milk is because it’s very simple to make at home. A basic recipe includes almonds and water. That’s it!
You need a few tools…
…a bowl for soaking the almonds, a regular strainer, a high-speed blender, a nut milk bag and a pitcher.
You may use cheesecloth instead of a nut milk bag, but fold it over so the holes are smaller. It’s MUCH easier to order a nut milk bag online and use that instead. It makes the job a snap!
One cup raw almonds
Water for soaking
Two cups filtered water (in addition to the soaking water)
You’ll want to break out your paring knife for this one!
(Recipe from Mark Bittman)
Two and one-half cups sugar
Five cups water
One-half vanilla bean, split lengthwise and beans removed
One, three-inch cinnamon stick
Note: I used ripe but still relatively firm, bosc pears, which I bought locally. However, you may use any pear variety, and you may even substitute apples or peaches. If the fruit is slightly unripe, never fear! The cooking will help with softening and developing the sugars.
1. Combine the sugar and vanilla or cinnamon with the water in a medium saucepan (allowing space to accommodate the pears). Bring it to a boil. Using a paring knife, peel the pears, leaving the stems on. Core by cutting into the blossom end with a melon baller, spoon, or paring knife.
2. Lower the pears into the boiling water and adjust the heat so that the pot simmers gently. Cook, turning the pears every five minutes or so, until they feel soft when prodded with a thin-bladed knife, usually 10 to 20 minutes. Turn off the heat and allow to cool in the liquid.
3. Transfer the pears to serving plates. You may cover and refrigerate the pears for up to a day and bring to room temperature before serving, or you may serve immediately. After pears are removed, reduce the poaching liquid to a syrup (a cup or two, depending how syrupy you like it), then spoon a little over each pear before serving.
As an accompaniment, try gourmet vegan pear ice cream! (I may not be an actual gourmet, but this ice cream made me feel like one!)
(Based on a recipe from Better With Lemon)
Note: The key is to use FULL FAT coconut milk for ice cream. Do not shake the can before opening. Open the can and DRAIN OFF THE COCONUT WATER. Use only the remaining, thick coconut cream. Save the coconut water for another purpose.
One, fourteen-ounce can coconut milk (unsweetened, full fat)
One large, ripe pear, peeled, cored and diced into quarter-inch pieces
One-half cup sugar
Pinch of salt
A drop or two of almond extract
One teaspoon of Cointreau (or another orange-flavored liqueur)
This morning I woke up, warmed my hands with my coffee cup, looked out of the kitchen window and thought, “Why are zombies in the Zombie Apocalypse never wearing mini skirts?”
It’s always the long skirts.
This is just one example of the many thoughts I have while watching “The Walking Dead” on Netflix. But that’s the way with mythology. The rules are arbitrary. For example, why killing by a strike to the head rather than a stake in the heart, as with vampires? Why are zombies sluggish and not lightening-bolt fast like the little girls of Japanese horror movies? You make up the myth. You make up the rules, I guess.
Pete and I spent the weekend at the lake, where it’s very rural and quiet. It was also Halloween weekend, and the surroundings matched the holiday, I thought.
Halloween began with a mysterious and beautiful fog across the lake:
It was chilly too! Our first morning of the season below freezing:
Generally speaking, this part of Pennsylvania is the perfect place for zombies, I think. We may have taken our lives in our hands, but we ventured out for a walk.
Things were quiet and slightly overcast:
We saw two deer prance across the road, but I missed the shot. I found these guys, though:
There COULD be zombies around here, but we didn’t see any.
Just creepy trees:
To stay safe, we stuck close to the lake.
And we saw nothing but fall beauty all around.
AND we made it back alive!
Which is a good thing, because we were in time to enjoy this recipe. I made it with fresh edemame, which I found already shelled in the produce section. You may use peas if you like.
Eight cups vegetable stock (See Note)
One tablespoon Earth Balance Vegan Buttery Spread
One medium white onion, chopped
Three cloves garlic, minced
Two cups sliced mushrooms, shiitake, portabello or a combination
One cup edemame (or peas, fresh or frozen)
Two tablespoons lemon juice
One teaspoon lemon zest
One tablespoon fresh, chopped marjoram (or oregano)
Two tablespoons fresh, chopped parsley
One tablespoon olive oil
Two cups Arborio rice
One teaspoon salt
One-quarter teaspoon pepper
Garnish with parsley
Note: For my broth, I used a combination of three-and-a-half cups water, four cups prepared vegetable stock and one-half cup white wine.
(No zombies or humans were hurt in the making of this risotto.)
This recipe boasts loads of healthy ingredients. They literally go directly from the cutting board to the slow cooker after chopping. This is a great recipe for a busy afternoon when you have work and running kids around to after-school activities. Everything will be bubbly and warm upon your return home.
A typical curry recipe includes coconut milk, which is delicious but fatty. I cut the fat in two by substituting pumpkin puree for half the normal coconut milk amount. The result is fantastic! You’ll love the taste and the texture.
The weather is chilly, but you can warm yourself up with this nutritional powerhouse recipe!
Based on a recipe from The Kitchn
One white onion, diced
Two medium yellow potatoes, cut into one-and-one-half-inch pieces (skins on)
One tablespoon minced, fresh ginger
Three cloves garlic, minced
Two cups vegetable broth
Two cups dried chickpeas (no advance preparation)
One green pepper, diced
One red pepper, diced
One regular-sized head cauliflower, cut into bite-sized pieces
One twenty-eight ounce can diced tomatoes (including juices)
One tablespoon brown sugar
One and one-half teaspoon salt
One-quarter teaspoon black pepper
One tablespoon curry powder
One-eighth teaspoon cayenne pepper (or to taste)
One-half cup pumpkin puree
One bunch broccoli rabe, de-stemmed and cut into bite-sized pieces*
One-half cup light coconut milk
*You may substitute spinach, kale, bok choy, celery or any other green vegetable you like.