Tuesday, December 13, 2011

.ON THE MENU.buddah bowls.

.on the menu.
.buddah bowls.
*raw veggies, falafel, tofu, mixed greens, and kale chips.

.the shopping list.
.shredded raw carrots and beets.
.green onions.
.extra firm tofu.
.greek yogurt.
.falafel mix.
.mixed greens.
.black quinoa.
.garlic cloves.
.soy sauce.
.olive oil.
.sambal olek.

.follow directions. Usually have to combine dry ingredients with cold water and let sit for 10 minutes. Cook patties in 2 tbsp. of extra virgin olive oil instead of a large amount of oil (even if its olive oil). Cook until browned. I like to cook them on a mid-high heat for the first 1 minute on each side and then on low for 5-7 minutes each to cook through.
.Bring quinoa and water(1.25c water : 0.5c grain) to a boil. Keep the pot lid on while cooking. Reduce heat down to mid-low. Cook for roughly 20 minutes. Grain will be fluffy when ready.
.Tear kale off stems, toss with olive oil, garlic, salt and pepper. Spread out on a baking sheet. Put on bottom rack of oven. Heat oven to 450F. Cook for 10 minutes. Turn off oven and keep chips in without opening the oven door 10 minutes. Chips should be crispy and melt in your mouth.
.Chop block into cubes. Put in a bowl with 4 tbsp of soy sauce,  tbsp of Sambal Olek, 1 tbsp of fresh grated or chopped ginger, and 2 garlic cloves. Heat pan at medium heat. Add 1 tsp to pan and add tofu and sauce. Cook until tofu is browned and all liquids have disappeared.
.Using a cheese grater shred 1 large raw red beet and 1 large raw carrot. Chop green onion and cilantro. Add all chopped veggies to large bowl and add mixed greens. Drizzle with the juice of 1 lemon and 1 tbsp. of soy sauce.

Combined all above cooked ingredients. Top with a dollop of greek yogurt and extra sambal olek for some extra spice.


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