Posted in Bowls, Curry, Grains, International vegan cuisine, oil free vegan recipes, Vegan

Vegan Buddha Bowl Recipe ~ Jerk Roasted Eggplant Bowl

It’s only Wednesday but already this week has been crazy! My book, Let It Be Love is officially LIVE which means book promo and events galore. Even though I knew it was coming, it still kind of snuck up on me.

All of that to say that this will be short (ish) and sweet.

As you may or may not know up until moving to Romania I was not a fan of eggplant. I had tried it a few times and absolutely hated it. The taste. The texture. The mouth-feel. Nothing about it was enjoyable to me and that persisted for most of my life.

But here in Romania eggplant is almost the only vegetable people eat. It’s in Vinete (eggplant dip) and Zacusca (vegetable dip) or just served overcooked with tons of oil for “garnish”. Still wasn’t a fan.

And then my aunt-in-law made some Vinete and I tried it and…liked it.

So I began to experiment with it. Mostly for my husband who is Romanian and loves my baba ghanoush. And then I saw this roasted jerk eggplant recipe and it actually looked good.

Check out my Graffiti Eggplant & Courgette Couscous Salad recipe, or Vegan Eggplant Fries for a different take on eggplant recipes.

So I made a vegan buddha bowl with jerk seasoned eggplant, curry TVP and a grain cooked with plenty of turmeric. And here we are.

Jamaican Jerk Roasted vegan eggplant steaks

I’m still experimenting with cooking eggplant and finding ways to add it to the menu but this one came out pretty well. It was a little softer than I would have liked but next time I’ll shave 5 minutes from the cooking time.

Enjoy!

Continue reading “Vegan Buddha Bowl Recipe ~ Jerk Roasted Eggplant Bowl”
Posted in Bowls, Curry, Grains, International vegan cuisine, Sides, Vegan

Jamaican Curry Vegan Buddha Bowl

Sick of the same old meals week in and week out? Yeah, I get that way sometimes too especially with things being the way they are and the limited vegan take out options in my adopted town. Despite all of my recipes on everything from sushi bowls to warm salad recipes, not to mention the wealth of vegan recipes available online, sometimes it feels as if I’ve made everything.

Everything.

But that can’t be, can it? Of course not. That’s why when I get into a vegan cooking rut, I decide what I want to eat first. Am I in the mood for broccoli or mac & cheese or a Gnocchi Bake? And then I just do a little switch-a-roo. Take an Italian dish and turn into something else like, Asian style. It doesn’t always work, but it’s always worth a shot because when it does work…whoa boy!

Sunday night is the night before I hit up the grocery store so often I try to use all the odds & ends to make room for fresh items, mostly produce. I went through my spice rack and came up with a few things to make a Jamaican style curry and put it all in a bowl.

Vegan Jamaican curry bowl.

It looks like a whole feast, doesn’t it? Well it was and the other it was? Super easy to make.

Continue reading “Jamaican Curry Vegan Buddha Bowl”
Posted in Asian Food, Bowls, Grains, International vegan cuisine, Seafood, Vegan

Spicy Tuna Bowl for Vegans!

Have I mentioned how much I love to experiment with new vegan food products? They can be hit or miss, but when they hit, they hit BIG.

And today I have a quick and healthy vegan recipe that uses vegan tuna from Vantastic Foods that I think you’ll find easy to make and delicious to eat.

It’s another Buddha Bowl recipe, technically but there are plenty of fresh veggies that could easily slide this into the vegan salad category. If you enjoy bowls, consider this vegan sushi bowl! Call it what you want, just call it tasty.

Crunchy and refreshing, the perfect vegan lunch idea during a heatwave!

Don’t worry, this is an easy vegan recipe that only requires basic knife skills.

Continue reading “Spicy Tuna Bowl for Vegans!”
Posted in Bowls, Herbs, Indian, International vegan cuisine, Plant Based, Vegan

Another Vegan Buddha Bowl Recipe

I have talked time, and time again about my love of the marvelous Buddha bowl.

I mean, what’s not to like about a bowl of food that contains tons of veggies, a heaping pile of grains and just enough protein to provide a well-balanced vegan meal that nourishes while tasting wickedly delicious?

I can’t think of one thing that’s unappealing about any of that.

So, here is (yet) another vegan buddha bowl recipe for you to enjoy. Or experiment with. Or try to top.

Whatever you prefer. 😉

It doesn’t matter if you’re a new vegan or an old vegan, the Buddha bowl is the perfect way to get you in the kitchen, cooking healthy vegan meals, and taking control of what you put inside your body.

Continue reading “Another Vegan Buddha Bowl Recipe”
Posted in Bowls, Grains, Herbs, Plant Based, Sides, Vegan

Picnic Style Vegan BBQ Buddha Bowl

With the weather turning cold and 2020 being the year that never ends, I was in the mood for something simple to remind me of those times when he weather was nice, when you could outside and have a picnic without worry, when you could just go…outside.

And I just got a new tablecloth and it’s so picnic-y that I just couldn’t resist!

And when you want something healthy with a splash of something less than healthy, vegan Buddha bowls are an excellent choice. Just remember to add: protein, carbs and loads of veggies.

It looks really good, I know, but this is also a very calorie friendly vegan meal, and if you need to cut a little more, I recommend cutting the corn on the cob in half.

The tofu was seasoned and popped into the air fryer for about 10 minutes giving it a crisp & crunchy taste that was perfect with the rice and broccoli.

The corn was par boiled in salted water and then seasoned before it went into the oven for about 15 minutes and I kid you not, it tasted like street food corn, minus the loads and loads and loads of butter.

The broccoli received the same treatment as the corn, only less time in the oven and it was delicious, but I am also a huge fan of broccoli so…yeah.

The best thing about a meal like this is you can easily turn it Mediterranean by switching up the spices, maybe rubbing pesto onto the corn. Add ginger and garlic and garam masala for an Indian taste. Or whatever flavor profile you want because herbs & spices are what makes food taste GOOD.

The point is that you can do what you like because it’s your kitchen and your body, and anything that makes it easier to make healthy vegan meals is what we should all be doing.

What’s your go to meal when you need to change your mood?

Posted in Beans, Bowls, Grains, Plant Based, Sauces & Creams, Vegan

Lazy Vegan Chickpea Bowl

I’m going to let you in on a little vegan secret: not every meal requires you to be in the kitchen for hours on end. I know that may come as a shock to you, but sometimes you’re just feeling lazy and you want something quick, easy and nutritious.

When it comes to a lazy vegan meal, I try to keep it as simple as possible.

Does the meal have:

◊ Protein

◊ Carbs

◊ Fiber

If it does, you’re good to go…at least I am.

Let’s start with the easiest part of this meal first, the rice. I used a simple Jasmine rice because it was all that we had left in the pantry and because I love the fragrant goodness of Jasmine rice. It only takes about ten minutes to cook, but you want to give the rice time to cool so it gets good and fluffy when you take your fork to it later.

The fiber part of this lazy vegan meal includes crimini mushrooms, red bell pepper and onion. Simple, right? Sauté them up with or without oil until they reach the done-ness level you prefer. I like my mushrooms with a little bit of crisp on them so I cook them first before adding onions and peppers to the mix. The herbs and spices can be whatever you like, but if you’re going for simplicity I recommend, basil, oregano, garlic and thyme.

Sounds bland, right?

It’s not, especially because we still haven’t dealt with the chickpeas.

The chickpeas are the protein and the spice element to this meal for me. Grab a small ramekin and add any kind of spice mixture you like. I opted for cayenne pepper, spicy paprika, tikka masala spice, harissa, curry, turmeric, cumin and garlic granules. Rinse & dry the chickpeas and then toss with the spice blend. Bake on 200/400 for 20 to 25 minutes until they’re crispy and then…voila, your lazy vegan meal in 30 minutes or less.

Full disclosure: I have a tendency to make spicy dishes too spicy, which my husband is not a big fan of, so I preemptively made a cooling sauce featuring veggiegurt, scallions, fresh dill and lime juice. It did the trick…he didn’t complain once about the heat level, which was at about a 6 or 7 (he said 8 but we all know he’s totally exaggerating).

This is a great vegan meal no matter what you’re looking for: quick, easy, calorie friendly and DELICIOUS.

Posted in Bowls, Grains, International vegan cuisine, Plant Based, Sides, Vegan

Roasted Aubergine & Zucchini Vegan Buddha Bowl

Buddha Bowls. What more can be said about them that hasn’t been said already?

They are packed with nutrients, but only if you pack’em.

They offer the spice of life…variety.

They can help you get your daily amount of grains, proteins and vegetables.

Personally, I LOVE Buddha Bowls. I love making them and I really love eating them.

So here we are, for another round of #vegan Buddha Bowl fun!

Chances are good that you’re aware of all the nutritional and health benefits of these fun bowls, but you’ve probably strayed away because they seem time intensive. Let me tell you that it’s really not all that time-consuming, at least not with a little bit of planning.

For this harissa roasted Buddha bowl, the oven will do all the work for you.

First thing you have to do is choose your: Veggies + Grain + Protein

I chose carrots, zucchini (for me) and eggplant (for him), cut into ‘steaks’ + Quinoa + Chickpeas

You’ll notice a little bit of blackness on the eggplant and other vegetables but rest assured, it’s because of the marinade which included: smoky paprika, oregano, salt & pepper, olive oil, soy sauce, garlic powder, curry, garam masala, spicy paprika and thyme. Whip it all up into a bowl and pour it all over the (scored, doesn’t it look so pretty?) veggies.

Roast in the oven on 200°C/400°F for about 20 minutes, or until they reached your desired level of tenderness or crispiness.

Cook your grain according to the packaging, I used a total of 100 grams of quinoa for 2 adults.

Now it’s time for the protein. CHICKPEAS!!!

Don’t you just love this wonderfully delicious and diverse legume? It makes great dips, falafels, goes excellent in salads or you can even season them and bake them up like nuts for a crunchy snack.

I made another spice blend using cayenne pepper, turmeric, smoky paprika, curry, salt, white pepper and a masala spice blend. But the only way to get the perfect bake is to make sure you dry the chickpeas completely after you’ve rinsed them. Then coat them with the spices and bake for about 25 minutes, less if you want less crunch.

Since each element of this vegan Buddha bowl was SO flavorful, I decided to skip the sauce this time around and let me tell you, the sauce would have taken away from the carefully planned spice profile.

Whenever I’m at a loss over what to make for dinner, I just grab a little of this and a little of that, and 45 minutes later you have a bowl full of yum!

Posted in Bowls, Herbs, Plant Based, Potatoes, Sauces & Creams, Vegan

Lazy Vegan Mashed Potato Buddha Bowl

Even though we are vegans with good health, good skin and our food is our fuel, we are still only humans which means we don’t always feel like doing the things we should. Like making healthy food choices, working out (a biggie for me) or making magic in the kitchen.

But, we’re adults and it has to be done. That’s why we get to buy the good booze!

When I’m feeling lazy but still in the mood for something that tastes good but doesn’t take all damn night, I go to my recent favorite: Buddha bowl.

The trick here is to, well it’s to be tricky. Hack your life, so to speak.

Be a lazy vegan by organizing and you’ll never look back.

How do you take all of this food and cook it simply? Easy…you just do it!

First, decide how you want to season everything. If you want it all to have the exact same flavors, clean, chop and measure everything and toss it on a big ol’ baking sheet, season and pop in the oven. That’s the easiest, laziest way to enjoy a delicious vegan dinner.

If you choose to change up the seasoning like I did, just do it separately. Season each element separately and then line them uniformly on a baking sheet like the photo below.

Pick whatever vegetables you want and bake them until crisp around the edges and soft in the center. The soya chunks got nice and crispy without sacrificing moisture.

The mashed potatoes were made on top of the stove. Boil until tender and season how you want. Since I roasted garlic, I just stirred most of it into the potatoes and used the rest as edible decorations!

To finish it off, I added a spicy veggiegurt sauce that it didn’t really need but it was a nice touch since the soya was just a little bit spicy.

Next time you start eyeing takeout menus, remember that as long as you have a few veggies and some grains, a vegan Buddha bowl is just thirty minutes away.

Posted in Asian Food, Bowls, Grains, International vegan cuisine, Plant Based, Vegan

Quick & Easy Vegan Smoked Tofu Bowl

With what’s going on in the world lately, we all have to do what we can, right? That means some days or weeks I feel like a #vegan rock star in the kitchen, making my own seitan sausage and whipping up delicious meals while some days I just want something easy, delicious and nutritious. Like all of you, I’m complicated and that’s okay.

And yeah, sure that was my long winded way of saying this post is going to be short because this meal was delicious, easy to make and super fast.

This is one of the many reasons I love Buddha bowls, they are healthy and easy, two of my favorite things when I’m too busy or too lazy to spend time in the kitchen.

This particular bowl was SUPER easy, all you need is onion, bell pepper, garlic, smoked tofu and a grain of your choosing, the photo has bulgur in it. The sauce is a combination of tomato paste, soy sauce and Korean chili paste.

And don’t forget to hit up your spice rack to give this dish an Asian or Italian flair, or whatever you’re in the mood for.

Not every vegan meals needs to be IG worthy, but sometimes they accidentally are! (Hit me up at IndyJaxn if you want to see for yourself.)

What’s your favorite go-to vegan meal?

Posted in Bowls, Grains, International vegan cuisine, Plant Based, Sauces & Creams, Vegan

Seitan Gyro Bowl & Tofu Tzatziki

Since I have a lot of time on my hands, being mostly stuck indoors these days, I’ve developed quite the fascination with seitan. You can make all manner of vegan proteins from sausages to steaks, ribs, burgers and patties. If you have a proper spice rack, worthy of a grown up vegan, you won’t have to worry about a thing.

There are tons of seitan recipes online and you can switch up the seasoning to get whatever type of cuisine you prefer.

The seitan recipe I use is pretty simple: 30 grams of gluten flour, 7 grams nutritional yeast, herbs & spices as desired, oil and water. Mix dry ingredients first and taste, add more seasoning as needed. Then mix in wet and shape into whatever food you want. Wrap it in foil and simmer for 45 minutes and that is it.

Now, the rest of the bowl is even easier. Sauteed oyster mushrooms, bell peppers and onion with Greek or Mediterranean seasoning if you want to achieve that classic gyro flavor. Add a grain like rice or bulgur and you’re good to go!

And we can forget the famous cucumber yogurt sauce known as tzatziki sauce. The market was out of my favorite veggiegurt last week so I had to improvise and I did, using left over tofu in brine. I took the tofu, mint, lemon zest and juice, parsley and basil to make a cooling agent, though it wasn’t spicy so cooling wasn’t quite the goal just…flavor.

You can skip this sauce if you want or you can enhance the spice so you can truly enjoy it properly.

This is by no means an authentic dish, but it’s no secret that I can turn pretty much any cuisine into a Buddha bowl!

What’s your favorite Buddha Bowl?