The Lazy Vegan’s Totally Plant Based Buddha Bowl

Lazy moments happen to the best of us and all you can do about it is either complain about it or push through it. Personally, I prefer to do a little bit of both, mostly complain while I push through it.

But that’s just me.

One of my go to meals when I’m feeling lazy because, for example, the temperature has been creeping up towards forty degrees Celsius and you just don’t wanna be in the kitchen, is a Buddha bowl. All you have to do is take a quick look around this blog and you’ll find enough vegan bowl recipes to wonder if I know how to cook anything else.

I do, but Bowl meals are an excellent way to provide your meal with:

Variety

Tons of nutrients

Carbs

A mix of veggies

And you can do it without adding any animal products or unnecessary fats.

Today’s Bowl is aptly called, The Lazy Vegan’s Buddha Bowl

There are a few reasons this recipe is made for the lazy vegan and the first is, the oven. You can put everything in the oven (in stages) and it will do all of the hard work for you.

The best part of all? This recipe is completely plant based!

Here’s what you need: Corn on the cob, potatoes, broccoli, mushrooms & couscous…easy, right?

The mushrooms and potatoes went into the oven first because potatoes take forever, especially on our 50 year old stove in our Romanian rental and also because…potatoes. The mushrooms will need to cook out a lot of that water if you want them to have a substantial feel to them and also, a little bit of a bite.

Season them however you want. I used a blend of cumin, harissa powder, salt & pepper, turmeric, smoky paprika and baharrat. These are the main spices I used for just about everything, only mixing it up so they all blended together beautifully. The corn I seasoned with salt, black pepper and garlic granules and vegan butter, wrapped it in foil and cooked about 15 minutes in the oven.

Okay, I lied, the broccoli was already done when I popped it into the oven to give a bit of crispiness on the edges. And it was delicious!

If you think this meal is a little too bland–it isn’t–then you can whip up a quick vegan pesto cream like I did.

Take your favorite pesto recipe and add some vegan yogurt to the mix and voila, you’ve got a nice sauce to add on top of your vegan Buddha bowl!

The pesto is a mixture of basil, parsley and carrot greens but feel free to use whatever makes you do the Yum Yum dance.

Just plate it, eat it and then brag to all your friends that you got to eat all this for just 539 calories!

What’s your favorite type of Buddha bowl?

 

Anatomy of a Vegan Sandwich

Mondays are usually a busy day for me, running errands and hitting up the farmer’s market and grocery store, which means when I get home in the late afternoon the last thing I want to think about again, is food. But you have to eat and since I’m not really a fan of fast food, it means I have to be creative. A lot.

Being creative doesn’t bother me but sometimes you just want something simple. For me, that means a sandwich. But I’m not talking about two slices of vegan lunchmeat on whole wheat bread. No, I’m talking about full on whole food plant based sammich. That kind of sandwich.

You can also call this the “kitchen sink” sandwich, as in it has everything in it, but the kitchen sink! Or as I sometimes like to tell my husband, “We’re having a salad sandwich.”

He rolls his eyes but that doesn’t make it any less true.

 

It starts with the bread.

Any good sandwich needs the perfect bread to act as its vessel. For this delicious deli style sandwich I chose potato rolls because I love potatoes and because this bread is just dense enough to soak up a little bit of red wine or balsamic vinegar, which we’ll get to later. Actually I love heading to the bakery to find different types of bread to see what I like. Just be sure to check those tiny labels to make sure they didn’t sneak any milk or egg in there.

The Perfect Tomato

There’s a little open air market up the street that sells the most amazing beefsteak tomatoes, or coeur de boeuf as they are sometimes labeled in supermarkets. To me, these are the perfect sandwich tomatoes and for the vegans in the room, it’s the perfect “meat” for a quick deli sandwich. Cut them into relatively thick slices and season with salt, pepper, garlic granules and basil on both sides and set aside.

Don’t forget the VEGGIES

When it comes to cucumbers, the answer is always yes. But if you’re like my sometimes finicky husband, feel free to use pickles instead of fresh cucumber slices. I tore off a handful of butter lettuce, rinsed & spun it until it was dry because I really don’t like wet lettuce and because the vinegar won’t stick to it as well if it’s still dripping with water.

Instead of using mustard and vegan mayo, I grabbed some carrot greens to make carrot green pesto. All you need is:

Carrot greens (a handful or two)

4 Garlic cloves (roasted or raw)

7 Mint leaves

1 Scallion, sliced

1 tbsp. Capers

Orange zest & juice

Drop it all into the food processor until it’s blended. Add more citrus or water if necessary.

carrot pesto recipe vegan

 

As you can see, I was pretty liberal with the pesto and again, the potato roll soaked up some of the juice from it so there was flavor EVERYWHERE!

Other Fixins

Once you have the sandwich basics settled, it’s time to dress it up! I added a few shavings of cheese by using the potato peeler or the slice option on your grater. I rarely use it, but it was a nice addition with the pesto and tomatoes.

Sprouts are your friend and don’t let anyone tell you any differently. I grab a container every trip to the store because they are excellent on salads and sandwiches, and they help aid digestion, contain a ton of nutrients (vitamins A, B, C & E for starters), fiber and even protein. Experiment with different sprouts too, because they do taste different.

Add whatever else makes your mouth water and enjoy!

Simple Sun Dried Tomato Pesto ~ A.K.A. Vegan Rosso Pesto!

As an author, blogger and ghostwriter I spend a lot of time at home. In front of my computer. Sometimes hours go by without a break of any kind and the next thing I know…BAM, it’s time for lunch. Of course I’ve planned for lunch but that was when I was young and had fantasies that I wouldn’t work through lunch again and again. Next thing I know it’s three o’clock in the afternoon.

Too late to make a proper lunch without spoiling my evening meal but too early to skip it since I only had a nectarine and coffee this morning.

Enter bread toppers.

Pesto, tapenade, hummus, bruschetta, smears, dips and spreads…I love them.

I crave them.

They save my life.

Today, I’m talking about sun dried tomato pesto.

 

The first thing you need is sun dried tomatoes. You can get the ones in oil or water, or be brave and re-hydrate the dry ones, but make sure you give them a thorough look. I prefer the ones packed in oil because I’m working hard to reduce the oil in my diet and this lets me get a little bit to make it easier in the food processor but not so much that I feel like I’m drinking oil.

This recipe is pretty simple, all you need is:

Sun dried tomatoes
Roasted garlic
Blanched almonds (slightly toasted)
Roasted red bell pepper
Vegan parmesan
Black olives
Balsamic vinegar
Rosemary

Pop the ingredients into a food processor or chopper until the consistency is thick and kind of crumbly. If you add oil it will be a bit smoother but either way works well.

If you want to extend the shelf life beyond a week, oil might help. Maybe.

Not that any of us needs an excuse to enjoy a warm loaf of bread, but a solid vegan pesto is a better reason than most.

But don’t limit yourself to bread, crackers work well as does fresh vegetables like bell pepper strips, celery or carrot sticks can be an excellent vehicle for the pesto.

Add a blend of olives, wine or beer and you’ve got enough for a quick get together after work.

Live healthy. Live vegan.