A B.L.T used to be one of my favorite sandwiches as a kid. I always loved the smokey and salty flavor from the bacon.There are many vegan brands that now make fake bacon but I’m not much of a fake meat person so, I went …
Month: February 2018
If you were to ask me what I really eat…
I’d give you an honest answer and say smoothies, soups, salads and Buddha Bowls.
These are my go-to meals.
Don’t get me wrong, I’ve obviously made all the other recipes on this blog and plenty more but, like I’ve said time and time again, I like simple and easy meals that don’t require a lot of ingredients or time in the kitchen.
Hence… Buddha Bowls.
There are so many different ways to make Buddha Bowls. You can make a Sushi Buddha Bowl, a Tex-Mex Buddha Bowl, really, as long as you have a variety of ingredients that you are throwing into a bowl, you can pretty much call it a Buddha Bowl.
I usually like mind with greens, beans and either a starch or a grain.
This Tex-Mex Rice is the perfect way to jazz up any Mexican styled bowl. It’s got a little spice and kick to it without being overwhelming. And, it’s got a complex enough flavor profile that you can get away with doing just the bare minimum with your other ingredients.
For this recipe, I cooked the rice until half of the water was absorbed and then I added in the can of tomatoes. I then left the rice uncovered, for the extra liquid evaporate, and you end up with a thick rice mixture and not soup.
I like to add beans and greens to my Buddha Bowls. You could also add diced peppers, sauteed squash or zucchini, or even some mango salsa. Get creative and find a combination of ingredients that you love.
Alright, enough chit chat. It’s time to get cooking!
Tex-Mex Rice for Buddha Bowls
- 1 1/2 Cups Brown Rice
- 2 3/4 Cups Water
- 1 Can Diced Tomatoes
- 1 Tbsp Chili Powder
- 1 Tbsp Nutritional Yeast
- 1 Tsp Cumin
- 1 Tsp Crushed Red Pepper Flakes
- 1/2 Tsp Paprika
- Salt and Pepper to Taste
- Cook rice according to instructions on package. Once half of the water is absorbed, add in the can of tomatoes and the rest of the ingredients. Leave rice uncovered, simmer and stir occasionally.
- Allow to simmer until rice is thick and has a creamy consistency. You don't want a soup here, you want it to be thick. Add 1-2 tbsp of water at a time as needed until you reach desired consistency and rice texture.
- Add rice to plate or bowl and enjoy!
Click the play button below to listen to Nurse Kristin’s interview with Jeannine: One thing about a vegan diet that I find really interesting is how many subcultures there are within it. There are plant based vegans, vegans who follow a fruit only diet, there’s …
What’s the trick to have a kick ass salad?
Having a kick ass sauce to drizzle on it.
You can have a really basic and simple salad taste amazing as long as you have a great sauce to go with it. One of my goals with sauces and dressings is versatility.
I like to be able to drizzle a sauce on a salad or use it as a dip.
This simple tahini dressing will go great on most salads, especially if they are Mediterranean inspired, and this will also serve wonderfully as a dipping sauce for veggies or for a spread on a sandwich or a falafel wrap.
See, versatility. This is a versatile sauce that you will quickly fall in love with because it’s easy to make, it requires very few ingredients and takes minimal time.
Honestly, it’s so simple that it’s hardly a recipe but, it’s too simple, to quick, and too good not to share.
Simple Tahini Sauce for Everything
- 1/2 Cup Tahini
- 1/2 Tbsp Maple Syrup
- 1/4 Cup Water warm, add more if needed
- Juice of 1/2 a lemon
- 1/4 Tsp Garlic Powder
- 1/4 Tsp Salt
- Add all ingredients to bowl, except for the water, and whisk to combine.
- Add water, a little at a time, until you have a creamy, pourable sauce.
- Taste and adjust seasonings as needed.
- Store in a refrigerator safe container for 1-2 weeks.