Try out the vegan life with Buddha Bowls
Considering a lot of the grocery stores are missing meat on the shelves, now might be the time to try being vegan. And Cara Carin Cifelli’s book, “Vegan Buddha Bowls” is here to get you started.
Carin Cifelli, the creator of Cara’s Kitchen, is also a holistic health coach and podcaster of Love Your Bod Pod.
The recipes are divided into six chapters: Beautiful, Bountiful Buddha Bowls; Vibrant, Nourishing Salad Bowls; Comforting, Veggie-Rich Pasta Bowl; Easy Plant-Powered Soups; Energizing Breakfast Bowls and Simply Delicious Sides.
Beautiful, Bountiful Buddha Bowls features recipes for Tropical Poke Bowls, Southern Comfort Bowl and Loaded Baked Potato Bowl.
Vibrant, Nourishing Salad Bowls include recipes for Energizing Sweet Potato and Greens Salad, Spring Vegetable Panzanella and Ginger Soba Noodle Salad.
Comforting, Veggie-Rich Pasta Bowls offer Nacho Libre Mac & Cheese, Al Fresco Pasta and The Lemony Veg Pasta.
Easy Plant-Powered Soup include Vibrant Tumeric Vegetable Noodle Soup, Creamy Broccoli Soup and Farro & Vegetable Soup.
Energizing Breakfast Bowls have recipes for Caramelized Banana Smoothie Bowl, Mint Chip Smoothie Bowl and Chocolate Peanut Butter Smoothie Bowl.
Simply Delicious Sides rounds everything up with dishes like Chilantro-Tahini Broccoli, Basil Pesto Brussels Sprouts and Marinated Basil Tomatoes.
Back when it was still a bit cooler, I made Pea & Corn Chowder one evening. This is a very simple recipe of cauliflower, peas, corn, vegetable broth and some seasonings. It also allowed me to use my immersion blender, which is always fun.
All in all, I thought the dish was pretty good, and though not everyone at home wanted to try it, Those that did agreed that it was pretty good. So it was a success. And you can try it out yourself at home with the recipe that follows.
“Vegan Buddha Bowls” is published by Page Street Publishing. It is $21.99.
Reprinted with permission from Vegan Buddha Bowls by Cara Carin Cifelli, Page Street Publishing Co. 2020.
Pea & Corn
One of my favorite things to do is chef at women’s retreats. Because of the large group of people, I have to get creative in the kitchen, coming up with recipes that meet everyone’s dietary requirements. This is a fun take on a classic chowder that uses cauliflower instead of potatoes to make it nightshade-free, and it is delicious. After partial blending it has a lovely thick texture, and the corn and peas add a beautiful sweetness that is tied together perfectly with the thyme and rosemary. You will love this!
1 tbsp (14 g) coconut oil
1 large yellow onion
Salt and freshly ground black pepper
4 cloves garlic, minced
1 large head cauliflower, chopped into small pieces (see Note)
2 tbsp (5 g) fresh thyme leaves
1 tbsp (2 g) chopped fresh rosemary
4 cups (946 ml) vegetable broth
1 lb (455 g) frozen sweet peas
1 lb (455 g) frozen corn kernels
In a large soup pot, melt the coconut oil over medium heat. Once hot, add the onion and season with salt and pepper. Saute¥ for 5 minutes, then add the garlic, cauliflower, thyme and rosemary. Season again with salt and pepper to taste and mix well. Cook for 7 minutes, stirring occasionally.
Add the vegetable broth and bring to a boil, then add the peas and corn. Lower the heat to a simmer and cook, stirring, for another 3 to 5 minutes. Transfer half of the mixture to a high-speed blender and puree until smooth.
Transfer the puree back to the soup pot and stir to combine. Taste the soup and see whether you would like to add any more salt and pepper, then serve.
Note: Chop the florets into small pieces, only a little bigger than the size of the peas and corn.
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