Sunday, April 24, 2016

Day 113 Buddha Bowl #2

Buddha Bowl #2

Red Bell Pepper, roasted and sliced
Brown Rice, cooked
Black Olives
Collard Greens, sliced
Snow Peas, trimmed
No Beef Broth (Day 109)
Olive Oil
Mushrooms, sliced
Onion, chopped
Garlic, chopped
Carrot, chopped
Turnip, diced
Veggie Dog, sliced (Day 110)
Tomato, Sliced
Nutritional Yeast
Balsamic Vinegar
Salt and Pepper to taste

No amounts are given.  Use however much you need for 1 meal.

1.  Place the collard greens, snow peas and stock in a small pan.  Simmer until the collards are soft.

2.  Place a small amount of olive oil in a skillet.  Add the onions, mushrooms, garlic, carrot, turnip and veggie dog.  Saute until the onions are carrots are soft.  Add any extra stock from the collards to the pan and cooks a few minutes more until the stock is absorbed.

3.  Place tomato slices on a roasting pan.  Sprinkle with salt and pepper.  Cover with the nutritional yeast.  Broil until the top is brown. Remove from oven and place on a dish.  Pour a little bit of balsamic vinegar on the slices.

4.  Assemble the bowl with pepper slices, whole olives, simmered greens and sauteed veggies.

Pairs well with Rose from Provence

Soundtrack - Frank Turner - Third Three Years

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