Tag Archives: quinoa

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/

Black Bean and Quinoa Burgers with Caramelized Onions

Getting the right consistency in a meatless burger can be tricky. Many recipes either don’t hold together very well or the texture is completely off. It’s a battle that I’m constantly waging; the perfect burger recipe seems ever elusive. When I think I’ve finally thrown in the towel and given up, I find yet another recipe to try out!

I found this recipe while flipping through the November 2014 issue of Organic Gardening. I liked the combination of quinoa and black beans. The latter possibly being a great binder for the burgers. Full disclosure: I made my burgers full sized and they were a little more moist then I’d prefer. Next time I make this recipe I’ll form smaller patties as suggested in the magazine.

Quinoa

Measure out and rinse 1 cup of quinoa. Add to pot and toast until dry and fragrant. Cook with 1-1/2 cup water and a pinch of salt for 10 minutes or until all the water is absorbed. Let stand 5 minutes, fluff, and set aside. 

Pulse black beans with 1/2 cup water in a food processor. Mix until well blended but still retains some texture. Add 2 tbsp. of oil in a pan over medium heat. Add chopped vegetables and sauté for about 7 minutes or until softened. Add herbs and spices and cook an additional minute. Stir in black bean mixture and continue to cook for 7-10 more minutes. Cook down the black beans until they become dry and stiff.

Black Bean and Quinoa Burgers

Stir the black bean-vegetable mixture and green onions into the quinoa. Add salt to taste. Allow the mixture to cool to room temperature before forming into 10-12 patties.

Black Bean and Quinoa Burgers

Place patties in a lightly oil pan set to medium heat. Cook each side for about 3 minutes or until they’re a golden brown color. It might take several batches to get through all patties. At this point use whatever toppings you desire or have on hand. I placed whole wheat buns along with patties topped with slices of Daiya swiss cheese under the broiler. Watch both carefully as the bun will easily burn and cheese will melt quickly. Remove and top with caramelized onions, tomato, and lettuce.

Black Bean and Quinoa Burger

Black Bean and Quinoa Burgers with Caramelized Onions
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Ingredients
  1. 1 cup quinoa
  2. 1-1/2 cups black beans
  3. 3/4 tsp. salt
  4. 2 tbsp. olive oil
  5. 1 cup onions, finely chopped
  6. 1/2 medium red bell pepper, diced
  7. 2 garlic cloves, minced
  8. 1 tsp. smoked paprika
  9. 1/2 tsp. ground cumin
  10. 1/2 tsp. dried oregano
  11. 1/2 cup green onions, sliced
  12. Whole grain hamburger buns
  13. Daiya swiss style slices or other vegan cheese (optional)
  14. Caramelized onions (optional)
Instructions
  1. 1. Rinse quinoa then transfer to a pot. Toast at medium heat for about 5 minutes until quinoa is dry and fragrant. Add 1-1/2 cups water and a pinch of salt. Cover pot and bring to a boil. Lower to a simmer and cook for 10 minutes or until water is absorbed. Remove from heat and let stand for 5 more minutes. Fluff with a fork and transfer to a bowl.
  2. 2. In a food processor, pulse black beans with salt and 1/2 cup water until blended but still textured.
  3. 3. In a pan at medium heat, add olive oil, onions, bell peppers, and garlic. Sauté for 7 minutes until vegetables begin to soften. Add in herbs and spices and cook an additional minute. Mix in black bean purée and continue to cook an additional 7-10 minutes, stirring constantly. The black beans will become dry and stiff as the water is absorbed.
  4. 4. Transfer the vegetable-bean mixture into the bowl with the quinoa. Add green onions and salt to taste. Mix until well incorporated. Set aside and let cool to room temperature.
  5. 5. Form into 10-12 patties. Lightly oil a pan and cook patties for 3 minutes on each side or until golden brown.
  6. 6. Place patty topped with cheese under a broiler set to high. Remove once cheese begins to melt. Layer patty with caramelized onions with any additional toppings onto bun.
Adapted from Organic Gardening magazine
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/