Tag Archives: carrot

Bombay Bowl

Bombay Bowl

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. 

Bombay Bowl

Bombay Bowl

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.

quinoa

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!

Bombay Bowl

Bombay Bowl
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Ingredients
  1. 1 yellow onion
  2. 15-20 brussel sprouts, halved
  3. 1 head cauliflower
  4. 4 carrots
  5. 1 parsnip
  6. 4-8 new potatoes, halved
  7. 2 tbsp. olive oil
  8. 2 tsp. curry powder
  9. 1 tsp. turmeric
  10. 1 tsp. ground ginger
  11. 1-1/2 tsp. liquid aminos
  12. 2 cups cooked quinoa
  13. Baby spinach leaves
  14. 1 can (15 oz.) cannellini beans
  15. Almonds
Curry Sauce
  1. 1 can (12 oz.) full fat coconut milk
  2. 1 tbsp. curry powder
  3. 1 tbsp. brown sugar
  4. 2 tsp. liquid aminos
Instructions
  1. 1. Begin by preheating oven to 450º.
  2. 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. 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. 4. Prepare quinoa according to package while vegetables are in the oven.
  5. 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. 6. While the coconut milk cooks, combine the other half with the curry powder, brown sugar, and liquid amino in a small bowl.
  7. 7. Add milk mixture into sauce pan and cook an additional 3-5 minutes stirring constantly until bubbly and thick.
  8. 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
Adapted from My Recipe Magic
Artisanal Vegan http://www.artisanalvegan.com/

Tofu & Shiitake Mushroom Potstickers

Potstickers

I learned how to make potstickers during college from an exchange student from Russian . . . yeah, I don’t know either. I never forgot how to make them and have done so periodically over the years. I don’t recall the original recipe and it’s not really all that important since you can pretty much but anything you want into potstickers. Shiitake mushrooms and tofu make excellent analogs for meat. The mushrooms in particular have a nice chewy consistency to them.

Filling

Save time by preparing your ingredients ahead of time. Press tofu with a tofu press if you have one; alternately, wrap it in a dish towel or paper towels and top with some heavy objects to squeeze out the excess water. Add crumbled tofu, cabbage, carrots, mushrooms, garlic, and ginger in frying pan with olive oil and cook for a few minutes. The mushrooms and vegetables will begin to soften. Add in soy sauce, green onions, and sesame oil and cook a few more minutes.

PotstickersPotstickers

Find a place to sit down where you can spread out a bit. Place about 1 tbsp. of filling on a gyoza wrapper. Dip finger in water/cornstarch mixture and moisten around the wrapper’s edge. Fold in half and use fingers to seal the potsticker closed. I found a baking sheet came in handy for holding all the completed potstickers.

Potstickers

Place potstickers in a lightly oiled frying pan set to medium-high heat. Add as many as possible without too much overlapping as they tend to stick together. Cook for 1-2 minutes or until the undersides begin to brown. Steam the potstickers by adding about 1/4 cup water to the pan. Cover and cook an additional 2 minutes. Continue this process until all the potstickers have been cooked.

Potstickers

Combine all the ingredients for the dipping sauce and serve immediately. I personally find them just as delicious hot or cold. I ate the leftovers from this batch the following day for lunch. Uncooked potstickers can also be stored in the freezer. Freeze flat on a cookie sheet or plate. Once frozen toss into a ziplock bag. I let them defrost slightly before cooking them as mentioned above.

PotstickersPotstickers

 

 

Tofu & Shiitake Mushroom Potstickers
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Potsticker Ingredients
  1. 1 package of gyoza wrappers
  2. 1 block of firm or extra firm tofu, pressed and crumbled
  3. 1 cup shiitake mushrooms, diced small
  4. 2 cups napa cabbage, diced small
  5. 1 medium sized carrot, grated
  6. 2-3 green onions, thinly sliced
  7. 2 tbsp. olive oil
  8. 2 tbsp. liquid aminos
  9. 2 garlic cloves, minced
  10. 1/2 tsp. ginger, minced
  11. 1 tsp. sesame seed oil
  12. 1 tbsp. cornstarch
Dipping Sauce Ingredients
  1. 1/4 cup liquid aminos
  2. 2 tbsp. rice vinegar
  3. 1/4 cup of water
  4. 2 tsp. sugar
  5. 1-2 green onions, thinly sliced
  6. 2 tsp sesame seed oil
Instructions
  1. 1. In a large frying pan, heat olive oil to medium-high heat. Add in mushrooms, tofu, cabbage, carrots, garlic, and ginger and cook for about 5 minutes.
  2. 2. Add green onions, sesame oil, and liquid aminos and cook an additional 2-3 minutes.Remove from heat and transfer into a large bowl.
  3. 3. Mix 1/2 cup water with cornstarch in a small bowl. This will be used to moisten and seal edges of the wrappers.
  4. 4. Spoon about 1 tbsp. of filling into center of wrapper. Dip finger into water bowl and moisten around the edge. Fold in half and pinch edges until sealed shut. Continue until all the filling is used. Place finished potstickers on a cookie sheet or cutting board.
  5. 5. Lightly oil a large frying pan to medium-high heat. Place as many potstickers in the pan as possible without too much overlapping as they tend to stick together. This might require cooking the potstickers in several batches.Pan fry for about 1-2 minutes or until golden brown.
  6. 6. Pour in about 1/4 cup water, cover, and cook for an additional 2 minutes.
  7. 7. Combine all ingredients for the sauce. Serve immediately.
Artisanal Vegan http://www.artisanalvegan.com/

Kimchi Avocado Quinoa Bowl with Chipotle Lime Sauce

kimchi bowl

 

There’s a restaurant that I constantly walk past but was only vaguely aware of until recently. It sort of existed on the edge of my mind until one day a friend and I looked inside and decided to give it a try. I’m a big fan of fermented foods and on the menu was a version of this recipe. From the first bite it was one of those “Oh my god!” moments. It was a recipe that I needed to learn to make at home.

It didn’t really take much reverse engineering. The main ingredients are pretty straight forward and simple. Probably the most complicated part of the recipe is the sauce and it only contains 3 ingredients. There are some pretty power flavors in this recipe: spicy, creamy, and tangy. When I first started making this recipe on my own, I ate it everyday for a week straight.

avocado

Start by making the quinoa. The water to grain ratio is 2:1. I combine 2 cups of water to 1 cup quinoa and bring it to a boil in a sauce pan. Lower to a simmer, cover, and cook for 15-20 minutes or until the water is absorbed. Remove from heat and let cool a few minutes before fluffing with a fork. Gather your remaining ingredients and mix sauce while waiting for the quinoa to cook.

ingredients

 Kimchi can be easily made. Follow my recipe from an earlier post if you want to give it a try. It can also be readily found in many grocery stores. Make sure to check the ingredients as it frequently contains fish sauce. Begin adding the layers to the bowl starting with the quinoa then kimchi. I also like to pour on some of the juice from the kimchi. Top with kale, carrots, and cubed avocado. Drizzle on sauce and enjoy!

kimchi bowl

Kimchi Avocado Quinoa Bowl with Chipotle Lime Sauce
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Ingredients
  1. Qunioa
  2. Kimchi
  3. Kale
  4. 1 carrot, cut into thin strips with a peeler
  5. 1 avocado, cut into cubes
  6. 3 tbsp. vegenaise
  7. 1 tbsp. lime juice
  8. 1 tsp. chipotle powder
Instructions
  1. 1. Cook quinoa according to package. The ratio of quinoa to water is 1:2, so for every cup of quinoa use 2 cups water. Bring quinoa and water to a boil in a sauce pan. Lower heat, cover, and cook for 15-20 minutes or until water is absorbed. Let it cool for a few minutes then fluff with a fork.
  2. ​2. Check out my previous post for instructions on how to make kimchi.
  3. 3. Spoon desired about of quinoa into bowl and top with kimchi (and some of the juice). Layer with kale, avocado, and carrots.
  4. 4. Mix Vegenaise, lime juice, and chipotle powder in a small bowl. Drizzle this over the top of the kimchi bowl.
Notes
  1. *Chipotle powder is very hot so use it sparingly. I recommend starting with less than 1 tsp. and adding more until desired spiciness is achieved.
  2. *Other greens such as baby kale leaves and spinach would work well, too.
Artisanal Vegan http://www.artisanalvegan.com/

Turmeric Carrot Juice

turmeric carrot juice
This is one of my favorite juicing recipes. I really think turmeric root and carrot pair well together. It might be hard tracking down the turmeric root as it doesn’t seem to be readily available in most grocery stores. If you haven’t tried juicing it before I’d highly recommend giving it a try. There is a very unique smell that the turmeric gives off when juiced but I can’t really put it into words. Also be warned that it tends to stain anything and everything it comes into contact with including your fingers. I often go to work with yellowish fingertips. It does eventually wash off, though.

veggies

This a really tart recipe as I like very tart flavors. If you aren’t like me then I would recommend only using half a lemon or adding more of the other ingredients to cut the taste of the lemons. I don’t usually have exact amounts; I eyeball and taste until I get the flavor that I like. I’ve been using an Omega 8006 juicer. Awhile back I upgraded from a centrifugal to a masticating juicer and have been really happy. What equipment is everyone else using?

omega juicer

Turmeric Carrot Juice
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Ingredients
  1. 6 carrots
  2. 5 celery stalks
  3. 1 lemon
  4. 1 apple
  5. 1/2 cucumber
  6. 2-3 pieces of turmeric root
Instructions
  1. Juice all ingredients. Drink.
Artisanal Vegan http://www.artisanalvegan.com/