Those of you on the west coast might be familiar with Veggie Grill. It’s a fast food-esque style vegan restaurant with a mile long menu. One of those items is the Bombay Bowl. I had it a while back and enjoyed it so much that I had to learn how to make it at home. It’s actually pretty simple as it’s a lot of layered whole ingredients topped with a savory curry sauce. There’s several steps involved, but the whole process can be sped up by making some of the parts in advance such as the quinoa and roasted vegetables. In all honesty, I enjoyed eating the bombay bowl the day after making it when the ingredients had a chance to cool and flavors mingle.
Start by preparing your vegetables. Use whatever vegetable you desire or have on hand. This might be a good time to use some produce that’s been lingering in your refrigerator a little too long. Roughly cut onion, brussel sprouts, cauliflower, carrots, parsnip, and potatoes into bite-sized pieces. Add to a large bowl and thoroughly combine with olive oil, curry power, turmeric, ground ginger, and liquid aminos.
Evenly distribute vegetables in a single layer onto a baking sheet lined with parchment paper. I cut up a lot of extra vegetables and ended up using 2 baking sheets. Heat oven to 450º and roast vegetables for 30 minutes, stirring occasionally. They will be ready when they are easily pierced with a fork.
Use the time it takes the vegetables to roast to cook the quinoa and prepare the curry sauce. Cook the quinoa according to the package directions (use a 2:1 ration – 2 cups of water or every 1 cup quinoa). Just remember that 2/3 cup of dry quinoa will yield about 2 cups cooked.
In a separate sauce pan, bring half a can of full fat coconut milk to a simmer at medium heat. The milk will begin to thicken and become fragrant after a few minutes. While you wait for this to happen, pour remaining half of milk into a small bowl and combine with curry powder, brown sugar, and liquid aminos. Add milk mixture into pan and continue cooking and stirring until desired consistency is reached.
Now begin constructing your bowl by layering your ingredients in this order: handful of spinach, 1/2 cup quinoa, roasted vegetables, 1/4 cup cannellini beans, 3-4 tbsp. curry sauce, and almonds. Enjoy!
- 1 yellow onion
- 15-20 brussel sprouts, halved
- 1 head cauliflower
- 4 carrots
- 1 parsnip
- 4-8 new potatoes, halved
- 2 tbsp. olive oil
- 2 tsp. curry powder
- 1 tsp. turmeric
- 1 tsp. ground ginger
- 1-1/2 tsp. liquid aminos
- 2 cups cooked quinoa
- Baby spinach leaves
- 1 can (15 oz.) cannellini beans
- 1 can (12 oz.) full fat coconut milk
- 1 tbsp. curry powder
- 1 tbsp. brown sugar
- 2 tsp. liquid aminos
- 1. Begin by preheating oven to 450º.
- 2. Roughly cut vegetables into 1 inch, bite-sized pieces. Place into a large bowl and combine with olive oil, curry powder, turmeric, growing ginger, and liquid aminos.
- 3. Spread vegetables onto 1-2 cookie sheets lined with parchment paper and roast for 30 minutes, stirring occasionally. Vegetables will be ready when easily pierced with a fork.
- 4. Prepare quinoa according to package while vegetables are in the oven.
- 5. In a sauce pan set to medium heat, bring half a can of coconut milk to a simmer. Allow the milk to cook until it becomes thick and fragrant, about 3 minutes.
- 6. While the coconut milk cooks, combine the other half with the curry powder, brown sugar, and liquid amino in a small bowl.
- 7. Add milk mixture into sauce pan and cook an additional 3-5 minutes stirring constantly until bubbly and thick.
- 8. Construct eat bowl by layering in this order: handful of spinach leaves, 1/2 cup quinoa, roasted vegetables, 1/4 cup cannellini beans, 3-4 tbps. curry sauce, almonds.
Adapted from My Recipe Magic
Artisanal Vegan http://www.artisanalvegan.com/
Posted in entree, Indian
Tagged almond, brussel sprout, carrot, cauliflower, curry, onion, parsnip, potato, quinoa, spinach, turmeric root
This is a post that nearly didn’t happen. This was the first time I’d made this recipe and was a trial run attempt. I became dismayed halfway through making it because it seemed as if I wasn’t getting the desired results; the consistency of the dough wasn’t what I wanted, the pictures were boring, and so on. But once I had a chance to review the end results, I was actually pretty happy.
Last week I’d never heard of kaju katli. A co-worker of mine has been exposing me to new Indian ingredients and foods – it’s been quite an experience. When she told me what was in this recipe and the process of making it, I knew I had to give it a try. Kaju katli has a few simple ingredients, is fairly easy to make, and pretty much vegan.
She explained that kaju katli is a very popular Indian dessert made from cashews, sugar, and cardamom (ghee is used but I substituted that out for Earth Balance) that is traditionally eaten during the Indian holiday Diwali. I researched different recipes and found a few variations; some soaked the cashews and processed them into a paste while others ground them into a powder, but the end result was turning these ingredients into a dough. I didn’t want to waste time soaking the cashews so decided to go for the latter.
Grind raw cashews into a powder. If using refrigerated nuts, let them warm to room temperature before processing. I found that a coffee grinder worked well. Make sure not to over process as you don’t want the oils to be released.
Heat water in a sauce pan and stir in sugar. At a low heat, bring to a boil and stir for a few minutes. Keep a bowl of water nearby and test sugar by pouring a drop into the water. The desired consistency has been reached when sugar forms a thread that doesn’t disappear.
Pour cashew powder and cardamom into pan and combine with sugar until a pliable dough forms. The consistency might be grainy but that will disappear as the dough is kneaded. Set aside to cool for a few minutes. If dough seems dry, add a teaspoon of vegan butter.
Roll the dough out between two pieces of wax paper to a thickness of 1/8″ (3mm). Use a sharp knife to cut into diamond shapes. Let them cool completely, eat or store in an airtight container
- 1 cup raw cashews
- 1/2 cup sugar
- 1/4 cup water
- 1/2 tsp. cardamom
- 1 tsp. vegan butter (optional)
- 1. Grind cashews into a powder using a spice or coffee grinder. Don't over process as that will release the oils.
- 2. In a sauce pan, combine sugar and water and bring to a boil over a low heat. Continually stir for several minutes. With a bowl of water nearby, test sugar by pouring a drop into the water. The desired consistency has been reached when sugar forms a thread that doesn't disappear.
- 3.Remove pan from heat and add in cashew powder and cardamom. Mix until a pliable dough forms. Dough will be grainy but will smooth out with kneading. Set aside to cool for a few minutes.
- 4. Roll dough out between 2 sheets of wax paper with a rolling pin to a thickness of 1/8" (3mm).
- 5. Cut into diamond shapes. Let cool completely before separating pieces.
- *A teaspoon of vegan butter can be added if dough feels dry.
- *Store any uneaten pieces in an airtight container.
Artisanal Vegan http://www.artisanalvegan.com/