Buddha Bowl with Sunbutter Ginger Dressing

Buddha bowls are more of a concept than a specific recipe. You can change it up infinitely and use any grains, veggies, and protein source that you like. This recipe is just to give you a jumping off point to create endless combinations.

As there are several components to a buddha bowl, it's the kind of dish that can be made on the weekend (or any day that you have more time) and then enjoyed throughout the week.

Buddha Bowl with Sunbutter Ginger Dressing

Buddha Bowl Ingredients:

1 cup quinoa, rinsed
2 cups water
2 tsp vegetable bouillon

2 sweet potatoes, peeled and diced
1/4 cup chopped onion
1 tsp coconut oil, melted.
salt and pepper

1 block extra-firm tofu, pan fried (in sesame oil, and drizzled with soy sauce).

1 bunch kale, washed and chopped into bite-sized pieces
Soy sauce

2 cups black beans

Optional: Sriracha or hot sauce, lime juice

Sunbutter Ginger Dressing Ingredients:

1/4 cup sunflower seed butter (or nut butter of your choice)
3 tbsp hot water
2 dates (or 1 tbsp sweetener of your choice)
2 tbsp rice wine vinegar
1 tbsp soy sauce
1 tbsp minced ginger root
Dash of ground garlic

1 tbsp sesame seeds

Buhha Bowl Directions:

Rinse the quinoa and place it in a medium-sized saucepan with the water and the bouillon. Bring to a boil before lowering the heat. Cover and let sit on low heat for 15-20 minutes. Once it is ready, fluff and set aside.

Preheat your oven to 425 degrees. Prepare your sweet potatoes and onions. Place them in a glass baking dish and toss with the melted coconut oil. Sprinkle on some salt and pepper and put in the oven. Bake for around 45 minutes, but be sure to give them a stir every 15 minutes or so.

Cut your tofu bite-sized pieces, and put in a non-stick pan with some sesame oil. Let it cook over medium-low heat until the first side is golden brown, then flip the pieces over. When the second side is golden brown, drizzle with soy sauce, stir, and set aside.

Take your bite-sized pieces of kale and cook them in a non-stick pan with a little water. Let them steam until they are bright green. Drizzle with soy sauce and remove from the heat.

Put a little of everything in a bowl and drizzle it with the dressing. Add a little Sriracha if you like some heat, and a squeeze of lime for some acidity (makes the flavors pop) and enjoy!

Sunbutter Ginger Dressing Directions:

Put the Sunbutter, water, dates, rice vinegar, soy sauce, and ginger into a blender and blend until smooth. Add the tbsp of sesame seeds and drizzle over your buddha bowl.

Maca Maca Granola

I like to always have some granola on hand for breakfast, topping smoothie bowls, snacking, or whatever. I like to vary the flavors and mixes for variety and this combination has been a recent flavor. Maca has a mellow caramel-like flavor that goes very well with the maple syrup.

Maca Maca Granola

Ingredients:

2 1/2 cups rolled oats
1/2 cup shredded coconut
1/2 cup raw sunflower seeds
1/2 cup raw pumpkin seeds
1/4 cup hemp seeds
2 tbsp chia seeds
2 tsp maca powder
1/4 cup toasted buckwheat groats (optional)
pinch of salt
1/4 cup coconut oil
1/2 cup maple syrup
1 tsp vanilla

Directions:

Pre-heat your oven to 400 degrees. In a large bowl combine the oats, coconut, sunflower seeds, pumpkin seeds, hemp seeds, chia seeds, maca powder and salt. In a measuring cup melt the coconut oil and add the maple syrup and vanilla to it. Pour the coconut oil and syrup over the oats and stir to combine. Put the oat mixture into a rectangle baking dish coated with cooking spray. Bake the granola for 25 minutes total, but be sure to take it out and stir it every 10 minutes so it cooks evenly.

Lentil Sweet Potato Soup

This soup is so warming and delicious and it gets even better as the flavors combine, so it is great to have as leftovers too. This recipe is great in the winter or whenever you are looking for something hearty and satisfying. With some fresh bread and a glass of wine - this simple soups becomes a delicious meal.

Lentil Sweet Potato Soup

Ingredients:

1 tbsp olive oil
1 onion, diced small
3 cloves garlic, minced
2 tbsp tomato paste
1/4 cup fresh parsley, chopped
3 carrots, peeled and diced
2 stalks celery, diced
1 sweet potato, peeled and chopped into bite sized pieces
1 cup green lentils
8 cups of water
2 bay leaves
1/2 tsp dried thyme

1 bunch kale, washed and chopped into small bite sized pieces
4 tbsp vegetable bouillon (I really like Better Than Bouillon)
Salt and pepper to taste

Directions:

Heat the olive oil in a large stock pot. Add the diced onion and cook until it begins to soften and turn translucent. Then add the minced garlic and stir for about a minute (be mindful not to let the garlic burn) and then add the tomato paste, fresh parsley, the carrots and the celery. Stir that and let it cook for about five minutes. Then add the sweet potato, lentils, water, bay leaves, and the thyme. Bring to a rolling boil, and let it is simmer for 30 minutes or so. Check to see if the vegetables are tender and when they are - it's ready for the final steps.

Add the washed and chopped kale along with the vegetable bouillon. Let the kale heat through and turn bright green and then taste and add salt and pepper to your liking. Enjoy!

Instant Pot Lentil Chili

This chili is the kind that you might want to serve over a baked potato, vegan hotdog, or with vegan cheddar and some corn chips. I like that it has all natural ingredients but tastes rich and reminds me of the chilis I had in my non-vegan past. I made this in my Instant Pot and it was ready in just over an hour.

Instant Pot Lentil Chili

Ingredients:

1 tbsp olive oil
1 small yellow onion, diced
1/2 green bell pepper, diced
3 cloves garlic, minced

1/4 cup beer
3 tbsp chili powder
1 tsp ground cumin
1 tsp dried oregano
1 tbsp cocoa powder
1/2 tsp paprika
2 tsp liquid smoke
1 tsp blackstrap molasses
2 tsp vegetable bouillon
1 tsp agave nectar or sugar
1 tbsp nutritional yeast

6 cups of water
1 cup dried pinto beans
1 cup green lentils
1/2 cup red lentils
1/2 cup brown or wild rice
1 inch piece of kombu

Salt to taste

Directions:

Turn your Instant Pot on to saute and add the olive oil.  Next, add the onion and the bell pepper and saute until they begin to soften. Then add the garlic and stir for another minute or so. The saute setting really heats up so be ready to stir and watch the veggies so they don't burn. Then turn the heat to off while you add the rest of the ingredients. I have found that it works better to turn off the Instant Pot between the saute and pressure cook settings otherwise it can cook unevenly because the bottom of the pot is so hot.

Add the beer to the pan and stir - it will serve to deglaze the pan and help get any burned bits of veggies off the bottom of the pot. Then add in all of the seasonings (chili powder, cumin, oregano, cocoa powder, paprika, liquid smoke, molasses, boullion, sweetener, and the nutritional yeast). Mix to coat the veggies in the seasonings and then add in the water, pinto beans, green lentils, red lentils, rice, and kombu. Give it all a stir and then seal your Instant Pot and set the vent to sealed. Program to pressure cook on high for 1 hour. Let the pot naturally release the pressure and then open to add the salt. Taste and adjust any seasonings to your liking.

Mushroom Miso Soup

This soup is full of flavor while being fairly quick and easy to make. With dried mushrooms, miso, and seaweed stocked in your pantry this can be on the table in 30 minutes. I have made this with buckwheat noodles, ramen noodles, and rice noodles - and like them all. You can use whatever noodles you like or that you have on hand.

To round this out into a more hearty meal, you can add some pan fried tofu to the soup as well. Totally optional, but nice if you want to make this more of a main dish.

Mushroom Miso Soup

Ingredients:

8 oz noodles

1 oz dried shitake mushrooms
5 cups water

1/2 small onion, diced
2 carrots, diced
1 stalk of celery, diced
1/2 cup white cabbage, sliced thin
1 clove of garlic, minced
1 tbsp dried wakame

3 tbsp soy sauce
1 tbsp miso (Lately I have been loving the Miso and Easy vegetarian broths)
1 tbsp bouillon (Better Than Bouillon is my go-to)
Dash of Sriracha (optional if you like a little spice)

Lime juice (optional - but really brightens the soup)
Scallions, diced

Directions:

Start a large pan of water boiling and cook your noodles according to the package directions. Be sure they are al dente, as they will be going back into a hot broth. Rinse the noodles in cool water to stop them from cooking, and set aside.

While your noodles are cooking, place the mushrooms and water in a medium sized stock pan and bring to a rolling boil. Add the veggies which are the onion, carrot, celery, cabbage, garlic and the wakame. Let the soup simmer until the vegetables are tender. This should only take around 10 minutes or so. Test the veggies so they are to your liking and not too soft.

When the veggies are done cooking lower the heat and add the soy sauce, miso, bouillon, and Sriracha. Taste the broth and adjust the seasonings to your liking. Remember the miso will keep it's health benefits if it is not boiled so you can add the miso last when you have taken the soup off of the heat. It will dissolve just fine.

Divide the noodles into large soup bowls and ladle the soup over the top of the noodles. Add a dash of lime juice and some diced scallions and enjoy.

Waldorf Kale Salad

I love kale salads in the winter because they are so hearty and because they hold up well to have as leftovers.  This year, I wanted a new and different kale salad in my rotation and this one has quickly become a favorite. This waldorf salad recipe is a loose interpretation of the traditional one with a few different veggies added. It still has the sweet fruit paired with a tangy dressing, and nuttiness from the sunflower seeds. It is a crunchy and tasty salad that has yet to disappoint.

Kale Waldorf Salad

Ingredients:

1 bunch kale, washed and ripped into bite sized pieces
1/2 tsp salt

1 cup cabbage (green, white or purple work well)
1 carrot, shredded
2-3 stalks of celery, diced
1 apple, chopped
1/4 cup raisins

1 tbsp lime juice
1 rounded tbsp dijon mustard
3 tbsp Vegenaise
black pepper

Toasted sunflower seeds or walnuts (toasted walnuts are traditionally added to this salad, but we have a nut allergy in our house so I always sub in sunflower seeds).

Directions:

Wash and dry the kale before ripping the leaves into small bite sized pieces. Put the pieces of kale in a large bowl and sprinkle with the 1/2 tsp of salt. Then vigorously massage the salt into the kale for about 10 minutes. This will soften the kale and make it more tender. Once your kale is ready, add the cabbage, carrot, celery, apple and raisins. Toss to combine.

Mix up the dressing in a small bowl by combining the lime juice, dijon, vegan mayo and some black pepper. Pour the dressing over the salad and mix to coat the salad in the dressing. Sprinkle the salad with the sunflower seeds or walnuts and enjoy.

Chile Caribe with Seitan

My husband's family is from New Mexico and they always serve this chili on holidays. It is a childhood favorite of his, and so I set out to veganize it for him. He has been missing it since he became vegan three years ago. Now, we both love this plant based version. The level of spice will vary based on the chilis. I like mine fairly mild and served over mashed potatoes like a gravy. Yum!

Looking at this beautiful red sauce has me wondering why chili peppers aren't more widely recognized as a superfood. Their deep red color is beautiful as well as indicative of the health benefits inherent in these bright red peppers.

Chili Caribe with Seitan

Ingredients:

1.5 oz New Mexico Chili Pods (6-7 chili pods)
2 1/2 cups of water

1 tbsp olive oil
8 oz seitan, diced into small cubes (1/2 inch)
1/4 tsp smoked paprika

1 tbsp olive oil
1 rounded tbsp flour

2 cloves garlic, minced

1/2  - 1 tsp salt

Directions:

Preheat your oven to 400 degrees. Put the chili pods on a cookie sheet and heat in the oven for 1 minute.  This softens them a bit and blooms their flavor. Then take the chilis and remove the stems and the seeds. Put the water in a blender and start blending on medium. Drop the chilis in one at a time and then increase the speed to high and blend for 2 minutes more. You want it to be nice and smooth.

Heat 1 tbsp olive oil in a non-stick frying pan. Add the seitan and saute until the seitan is heated through and starting to crisp up, then add the smoked paprika and stir to coat the seitan with it. Remove the seitan from the pan and set aside. Heat the second tbsp of olive oil in the same pan and add the flour. Stir to combine and brown the flour - this is an important step in adding flavor to the dish. Once the flour has started to brown, add the blended chili slowly while stirring to incorporate. You want to go slow here to avoid creating clumps of flour. When you add the chili sauce slowly and continue to stir /whisk it creates a paste that gets thinner as you add more. Once you have added all the chili stir in the garlic and let it simmer for 20-30 minutes. Add 1/2 tsp of salt and taste before adding more. Then adjust the seasoning to you liking.

Serve with mashed potatoes or over baked potatoes and enjoy!