The Spicy Spatula

Hello & Happy Monday, my fellow vegan food lovers!

Sorry about last week. I hadn’t intended for it to become a post-less week but between my workload, the heat and my need to get away for a bit, something had to give and unfortunately it was The Spicy Spatula. I wasn’t in much of a cooking mood because the weather here has been 30+ Celsius all week which makes for a pretty miserable cooking experience where I don’t think to take photos or anything else that would aid in help you bring delicious, easy and healthy vegan recipes to your own table.

My bad.

But I’m back. The weather isn’t better but much like the British, one must simply carry one, mustn’t they?

So today’s vegan recipe is easy, quick and healthy. Anybody who has an interest in easy vegan recipes can make this, and all you need is herbs and spices to bring this dish to life.

in fact it’s so simple that I don’t really have a name for it, just a Bean & Veggie Vegan Bowl.

The good news? You can swap out beans or veggies to change this meal up.

The better news? You can recreate this vegan dish time and time again without ever getting board. As someone who quickly gets bored by repetitious meals, trust me!

Kitchen Tools:

*Food processor
*Baking mat

Ingredients:

*Beans (I used 1 can of kidney beans, drained & rinsed)
*Broccoli
*Tomatoes
*Garlic
*Tahini paste
*Lemon juice
*Water or broth

Instructions:

*Make the bean paste: Take the kidney beans, lemon juice, tahini, water or broth and garlic, and place into a food processor blender. Run until smooth and thick. Since this is the “bed” for the vegetables you don’t want to make it too thin, keep it thick & creamy.

*Preheat oven to 200C/400F.

*Chop broccoli into bite-sizes or bigger pieces. Season with salt, black pepper and lemon zest/juice. Place on a baking mat and spritz with water. Cook for 10 to 15 minutes or until broccoli is tender enough to bite through.

*I used cocktail tomatoes but you ca use whatever you like. Halve the tomatoes, season with salt, pepper and oregano. Place face down on the baking mat and cook for about 5 to 7 minutes or until potatoes are plump, juicy & slightly charred.

*Serve veggies on top of the kidney bean paste and add bread (optional) just to fill out the meal. I used potato bread b/c, hello…potato bread!?!?!?!?!

Making It Again

You can change out the beans, veggies and herbs & spices while adhering to the spirit of the recipe. Change up the cuisine type by changing spices or adding your favorite vegan sauce. It’s an easy way to cycle through beans and seasonal veggies, especially if you don’t like to cook or coming up with new recipes isn’t your jam.

Black beans work well with corn and tomatoes, or even bell peppers or avocado and vegan mince if you want to skip a whole food vegan meal. Add salsa or vegan sour cream for an interpretation of a vegan burrito/taco/fajita bowl.

Add olives for a more Mediterranean flavor, or eggplant and squash to take this bowl into the autumn with you.

I love these types of bowls, much like Harvest Bowls and Buddha Bowls because you get a ton of satiating high fiber foods, lots of nutrients and a variety of flavors that satisfy at each meal.

What’s your go-to beans when it comes to easy vegan meals?

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