Videhis VeggieTable

Distinguished Vegetarian Cuisine With Flavours From Around the World.

The Vegalicious Buddha Bowl

I have been totally blown away by the variety of Buddha bowls, however there was just one thing that I missed …..yes, a bit of Chilly and Spice. In my bowl I have a low carb option which is the cauliflower rice that I strategically paired with sweetcorn, adding texture along with flavor.  For that delicate spice element, I have curried soya chunks and spinach.  For a fresh crunch I included some red cabbage along with lettuce.  Now bringing this whole dish together is the peanut and mint sauce.   Recipe as follow:

The Vegalicious Buddha Bowl by videhi

Preparation time:15 minutes     Cooking Time:20-30 minutes     Serves: 4

Cauli & Sweetcorn Rice

1 T oil

1 medium to large cauliflower

2 medium sweetcorn cut of the cob

Salt to season.

Remove leaves and stalks from the cauliflower – add to the food processor and use the pulse action, blitz to rice like texture and size.  Add to a bowel of boiling water and a tsp salt for 5 or more minutes. Rinse, strain and keep aside.

Heat the oil in a pan, toss in the corn, sauté for a minute, add the cauli-rice and stir-fry for 3-5 minutes remove and keep side.

Soya Chunks & Spinach

¾ cup soya chunks soaked in boiling water (once softened, remove water & keep aside)

A glug of olive oil

1 star anise

1 cinnamon stick

¼ t mustard seeds

¼ t cumin seeds

Pinch fenugreek seeds

1 sprig curry leaves

½ medium onion finely chopped

2 t finely chopped garlic

1 T coriander powder

2 t cumin powder

1 t turmeric powder

1-2 T Cayenne pepper (adjust according to heat tolerance)

1 medium tomato, pureed

1 t salt

3 cups roughly chopped spinach leaves

Let’s cook😊

Heat the oil in a small pot.  Toss in the star anise, cinnamon stick, mustard seeds, cumin seeds, fenugreek seeds and curry leaves.  Once the seeds pop and leaves splatter.  Add the onion –  cook for a minute.  Throw in the soya chunks and garlic.  Give it a good stir.  Add the coriander powder, cumin powder, turmeric powder and cayenne pepper.  Give it another good stir – cook for 3-5 minutes. Pour in the tomatoes, let it cook through, stirring occasionally – 5-8 minutes (add a ¼ cup water for ease of cooking a nice thick gravy)  Lastly fold in the spinach and cook for 5-8 minutes.   Turn of the heat and keep aside

Hot tips 😊  soya chunks maybe replaces with tofu, seitan or any veg protein of your choice.

Peanut & Mint Sauce

1 cup (200ml) peanuts roasted and peeled

Handful fresh mint leaves

1/3 cup fresh coriander leaves

1 very small green chilli

1 t finely chopped ginger

¾ cup of cold water

Salt to season

A Squeeze of lemon juice

Add all the ingredients to a spice grinder accept salt and lemon juice. Grind to a smooth paste.  Season with salt and lemon juice

1 small red cabbage finely sliced, blanched in boiling to 30 seconds

Lettuce leaves of your choice.

This is how you assemble this Vegalicious Buddha Bowl

In a big bowl spoon in some cauli & corn rice

Add a spoonful of soya chunks & spinach

Add some lettuce and red cabbage

Finely spoon over a generous amount of peanut and mint sauce.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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