Vegan Bowls: Perfect Flavor Harmony in Cozy One-Bowl Meals
Format: PDF / Kindle (mobi) / ePub
Vegan Bowls serves balanced meals with expert flavor pairings in every bowl. In this first-ever vegan bowl cookbook, Zsu Dever redefines the concept of "flavor harmony" with cozy bowl recipes that you will want to make again and again.
Many of the recipes can be made in 30 minutes or less. You'll enjoy satisfying bowls of soup and salad bowls, such as Vietnamese Seitan Pho, Rhode Isoland Chowder, Sizzling Southwest Fajita Salad, and Tapenade Panzanella. The book also features enticing breakfast bowls and international specialties, such as Chickpea Brasoi, Lentil Picadillo, and Jerk Tofu over Coconut Rice. Fun to make and serve, the more than 100 main dish bowls include:
- Summer Orzotto Bowl
- Mushroom Carbonara
- Vegan Gyros Bowl
- Sofrito Crusted Tempeh Bowl
- Korean Bean Bulgogi
- Grilled Potato Salad Bowl
All the components for these one-bowl meals have been matched perfectly for a truly great eating experience. The recipes sound like they’re from an upscale restaurant, but they are simple to prepare and use familiar ingredients. Best of all, every savory recipe is a complete meal all contained in a single cozy bowl: protein, starch, vegetables and flavors, flavors, flavors!
Also includes full-color photos, cooking tips, tricks, and a resources list.
Serve with the pickles. Quick Tips: Begin by heating the broth with the farro and cardamom, then add the other ingredients. Prepare the onions before you chop the potato and carrot. Remember to preheat the oven about 10 minutes into the cooking time. southern beans and grits bowl with collards Serves 4 | GF, SFO Southern beans and grits are a simple dish, often served with sausage. Using carrots adds texture to the dish, but using vegan sausage instead of, or with, the carrots is equally
state, Texas. It is delicious and easy to make. The chipotle purée adds a bit of smoky spice to the risotto, and the roasted corn makes for happy diners. Make sure to thaw and drain your corn well before roasting. Broth 6 cups light vegetable broth, if using strong broth, use 3 cups broth and 3 cups water 2 teaspoons Chipotle Purée 2 teaspoons ground cumin 2 teaspoons dried oregano 2 teaspoons sea salt Rice 1 tablespoon grapeseed oil 1 1/2 cups Arborio rice 3/4 cup dry vermouth or dry
cut into paper-thin slices 1/2 teaspoon olive oil 2 pita breads, toasted and cut into small squares Quinoa: Heat the quinoa, broth, garlic, oregano, rosemary, and salt in a small saucepan. Cover, bring to boil over high heat, reduce to medium-low heat, cover and cook for 15 minutes. Remove from heat and set aside for 10 minutes. Fluff with fork before serving. Marinade: Combine the oil, lemon juice, garlic, rosemary, oregano, and salt and pepper to taste in a medium bowl. Add the seitan and
minutes sooner. Mise en place: “Mise en place” means “put in place,” which means to prepare everything beforehand: measure, wash, and chop ingredients and only afterward get to the business of cooking. While most experienced cooks work best utilizing this method, the good news is that mise en place is optional when preparing recipes from this book. In fact, these recipes were created using no mise en place at all and washing and chopping ingredients as you go along. Doubling and halving
offered in many restaurant fajitas are often little more than a few pieces of squash and mushroom. My fajita salad bowl is packed with colorful vegetables and even includes smoky, spicy lentils. Lentils 2 1/2 cups vegetable broth 1 cup black or green lentils, picked over and rinsed 2 garlic cloves, crushed 2 teaspoons dried oregano 2 teaspoons cumin seeds 1 teaspoon Chipotle Purée Sea salt and black pepper, to taste Vegetables 2 tablespoons vegetable broth 1 teaspoon grapeseed oil 3