Tag Archives: potato

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.


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
  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
  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/

Vegan Gnocchi


Gnocchi with Marinara

I tried my hand at gnocchi for the first time this week. I also decided to make a simple marinara sauce to go with them, and the results where pretty good for a first attempt. I can’t say that I’ve ever had gnocchi before – perhaps in some frozen form from a grocery store, but I suspect it’s one of those foods that people always assume is difficult to make but actually isn’t. The ingredients are pretty straightforward: potatoes and flour.


The marinara and potatoes will both take about 40-45 minutes to cook; start working on both so that they finish around the same time. In a medium sauce pan, heat olive oil to medium. Add in garlic and onions and cook about 5 minutes or until tender. Combine remaining ingredients for the marinara and simmer uncovered for 4o minutes.

Simultaneously, bring a large pot to boil, add in 2 lbs. of potatoes, and cook for 40 minutes or until the potatoes are easily pierced with a toothpick. Make sure they’re fully cooked through. One of my potatoes was still lightly hard in the middle after boiling. I think it caused some lumps to remain in the dough. Other than appearance, I don’t think this ultimately had any effect on the flavor or texture of the gnocchi.

Russet PotatoesRusset Potatoes

Remove potatoes from water and allow to drain. Use your fingers to peel skins while they’re still hot. Process potatoes through a potato ricer. I don’t own one of these so I used a box grater instead. Add flour to a fine metal strainer and evenly sift flour onto potatoes. Thoroughly incorporate both using a scraper/chopper then use hands to knead the mixture into a dough. Form into a large loaf, cover with a towel, and let rest for about 10 minutes.

The marinara should be done cooking at this point. Let it cool slightly before puréeing in a blender. Pour back into pot and set aside for later use. I kept mine simmering on the stove until I was ready to use it.


On a floured surface, slice a piece from the loaf and roll to a thickness of 1″. I rolled mine out slightly thicker than my thumb. Use the scraper/chopper or a knife to cut these into .8″ pieces. Repeat this process until all of the dough has been used.

Use a floured gnocchi board or fork to give the gnocchi texture. Use your thumb to press each one along the ridges of the board or tine of the fork. It took me a few attempts but I quickly got the hang of it. This process isn’t necessary but it does look nice and is supposed to hold the sauce better.

Bring a pot of water to boil. Drop the gnocchi into the water and cook until they float to the surface. I cooked mine in several batches. This recipe could also be halved if you’re not planning on feeding several people. Alternatively, freeze the uncooked gnocchi on a parchment paper lined cookie sheet for later use. Cook the frozen gnocchi as mentioned above.

That’s all it takes and they are now ready to eat! Serve with the marinara sauce as well as salt and pepper, if desired.




Vegan Gnocchi
Gnocchi Ingredients
  1. 2lbs. russet potatoes
  2. 2-1/4 cups flour
  3. Salt (optional)
Marinara Ingredients
  1. 1 tbsp. olive oil
  2. 1/2 large yellow onion
  3. 2 garlic cloves, minced
  4. 2-14 oz. cans of diced tomatoes
  5. 1 tsp. dried basil
  6. 1/2 tsp. dried oregano
  7. 1/2 tsp. sugar
  8. 1/4 tsp. salt
  9. Pepper, to taste
  1. 1. Bring water to boil in a large pot. Add potatoes and boil for 40 minutes. Potatoes are ready when they're easily pierced with a toothpick.
  2. 2. Begin making the marinara once the potatoes begin to boil. On a separate element, add olive oil to another pot and bring to a medium heat. Add in onions and garlic and sauté for 5 minutes or until both have softened.
  3. 3. Stir in remaining ingredients and let simmer uncovered for 45 minutes.
  4. 4. Drain and peel potatoes while they're still hot. Put potatoes through a ricer or use a box grater.
  5. 5. Use a fine mesh strainer to evenly distribute flour onto potatoes. Incorporate flour into potatoes using a scraper/chopper then use hands to knead into a dough.
  6. 6. Form into a loaf, cover with a towel, and let rest 10 minutes.
  7. 7. Remove marinara from heat and let cool before puréeing in a blender.
  8. 8. Slice a piece from the dough and roll out on a floured surface. Roll to a thickness of about 1". Use scrapper/chopper or knife and cut into .8" pieces. Repeat until all the dough is used up.
  9. 9. Use the gnocchi board or fork to create indentations on the gnocchi. With a little flour on the board or fork, use thumb to roll gnocchi along the surface.
  10. 10. Bring a pot of water to a boil. Drop gnocchi into water and cook until they begin to float to the surface. Remove, drain, and serve with marinara sauce.
  1. *Freeze uncooked gnocchi on a cookie sheet lined with parchment paper. Throw into a bag once frozen. Cook as normal.
Artisanal Vegan http://www.artisanalvegan.com/

Vegetable Tofu Scramble with Oven Roasted Rosemary Fingerling Potatoes

tofu scramble

Most days of the week I’m making breakfast as quickly as possible and flying out the door to work. I’ll make a big bowl of oatmeal, smoothies, or a meal replacement shake that I can drink in the car. Pretty much anything that I can make and eat in 20 minutes or less is fair game. The weekends are usually the only time I can take the time to make a proper breakfast and enjoy eating it.

This is my favorite tofu scramble recipe. Marinating the tofu beforehand allows it to absorb a lot of flavor well before it’s cooking in the pan. Nutritional yeast and turmeric are the two secret ingredients that really make this recipe. The first adds a cheesy and nutty flavor while the latter gives it its rich yellow color that’s reminiscent of scramble eggs.


Start by mixing the ingredients for the marinade in a large bowl. Press the tofu but don’t go crazy trying to get all the water out. I actually like having some liquid left as it helps incorporate the marinade and will eventually cook off in the pan. Break tofu up into large pieces and add to the bowl, mix together with marinade, and set aside. 

fingerling potatoes

Begin working on the potatoes so they’re in the oven baking while the scramble is cooking on the stove top. Wash the potatoes and assemble in an oven safe baking dish. Sprinkle with olive oil and seasonings and move them around in the dish to evenly distribute ingredients. Bake in oven for 30-40 minutes at 375º until potatoes are cooked through. I like to periodically give them a good shake so that they’re evenly baked on all sides.

tofu in marinadetofu scrambletofu scramble

Cook tofu mixture in a pan at medium-high heat for about 10 minutes or until the tofu begins to brown then set aside. While this is cooking, gather and cut your vegetables.  In another pan (I used the same one) add olive oil and onions and cook until they begin to turn translucent and lightly brown. Add in remaining vegetables, additional nutritional yeast and liquid aminos to taste. Cook until vegetables reach desired consistency. Serve with fingerling potatoes and any other sides you desire.

tofu scramble


Oven Roasted Rosemary Fingerling Potatoes
  1. 1-2lbs fingerling potatoes
  2. 2 tbsp. olive oil
  3. 1 tsp. Italian seasoning
  4. 1 tsp. fresh rosemary, chopped
  5. 1/2 tsp. salt
  1. 1. Preheat oven to 375º.
  2. 2. Wash potatoes and arrange in an oven safe baking dish.
  3. 3. Add oil, Italian seasoning, rosemary, and salt to potatoes and mix to evenly coat potatoes.
  4. 4. Roast in oven for 40 minutes or until potatoes are tender when poked with a fork.
Artisanal Vegan http://www.artisanalvegan.com/
Vegetable Tofu Scramble with Nutritional Yeast
Tofu and Marinade Ingredients
  1. 1-14 oz. package of firm or extra firm tofu
  2. 3-4 tbsp. liquid aminos, tamari, or soy sauce
  3. 2 tbsp. toasted sesame oil
  4. 1/4 cup nutritional yeast
  5. 1/4 tsp. garlic powder
  6. 1/4 tsp. sea salt
  7. 1/4 tsp. turmeric
  8. 1/2 tsp. ground cumin
Vegetable Ingredients
  1. 1/2 yellow onion, chopped
  2. 1-2 cups broccoli florets, roughly cut into bit-sized pieces
  3. 5-6 sun-dried tomatoes (packed in olive oil), chopped
  4. 1-2 cups baby spinach
  5. 1/4 cup peas
  6. 1/4 cup corn
  7. 1 tbsp. nutritional yeast (optional)
  8. 1-2 tsp. liquid aminos, tamari, or soy sauce (optional)
  1. 1. Combine liquid aminos, toasted sesame oil, nutritional yeast, garlic powder, and sea salt in a large bowl.
  2. 2. Drain and lightly press tofu. Break into large pieces and add to bowl with marinade. Stir to lightly coat and set aside. The tofu will absorb the flavors and take on a brown to yellow color from the turmeric and nutritional yeast.
  3. 3. Add tofu to a lightly oiled pan and cook at medium-high heat for about 10 minutes or until tofu begins to brown. Set aside.
  4. 4. Gather and prepare the vegetables. Cook onions in another lightly oiled pan until they turn translucent and begin to lightly brown. Add broccoli, sun-dried tomatoes, spinach, peas, corn, nutritional yeast, and liquid aminos. Stir and cook for about 5 minutes or until vegetable are cooked to desired consistency.
  5. 5. Add tofu to vegetable mixture and stir to combine.
  1. This recipe makes 4-5 hearty servings. Leftovers also refrigerate well and are delicious the next day in a tortilla or on their own.
Artisanal Vegan http://www.artisanalvegan.com/