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YUM Mexican Bowl

Mexican Black Beans 1 ~ 2 cans Black Beans 1 Shallot diced 1 Garlic diced 6 Cherry Tomatoes minced 1 tbs. Coriander Seeds/Cumin Seeds browned in skillet and mashed with Mortar and Pedestal 1 tbs. Chili Powder/Salt Sauté shallots, garlic in heated grapeseed oil, cook, stirring frequently 4 minutes, add the tomatoes, and spices, and simmer for 5 minutes with …

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Moroccan Tagine Veggie Tofu Buddha Bowl

Fingerling Potatoes, partially peeled and washed well 3 Carrots, peeled, washed and sliced diagonally 1 Sweet Potato Sliced 6 Cherry Tomatoes Red Onion Quartered 1/2 Red Bell Pepper Sliced Garlic Cloves Tagine spice Salt EVOO Thyme and Rosemary Sprigs Preheat oven to 450.  Coat roasting pan with a little water, garlic, and Roast the veggies, add the herbs, tagine, stirring …

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Beautifying Buddha Bowl

1 Package of Tempeh 1 small package Fresh Hummus 1 cup Frozen Peas Bok Choy Carrots Broccoli Garlic Mirin Smoked Shoyu Sauce Lemon infused Chive EVOO Lemons, Chives diced, garlic and ginger diced Quinoa TEMPEH: Marinate the Tempeh for at least 30 minutes in the bbq sauce.  Sauté the tempeh in a little Sesame Oil, garlic, brown on both sides, …

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Heavenly Hummus Bowl

HUMMUS 2 cups Jovial Organic jarred Chickpeas reserve 1/2 the liquid 4 Cloves garlic chopped 1 Lemon juiced 1 tbs. browned Cumin Seed 2 tbs. EVOO Salt Garnish ~ Smoked Paprika, EVOO, Chickpeas sautéd, Marash Red Pepper, and Urfa Black Pepper Blend all ingredients, adding the reserved chickpea liquid until smooth, you can also use water if needed for desired …

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Magic Black Rice/Lentil Buddha Bowl

LENTIL SALAD 2 cups Dark Green Lentils Bay Leaf Salt 4 cups water   Wash and rinse the lentils, add to boiling water, add the bay leaf, simmer for approximately 20 ~ 25 minutes, you may need to add more water as it reduces, keep checking for doneness you do not want mushy lentils!  Add salt.  Remove the bay leave …