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

Day 9 Buddha Bowl

Buddha Bowl

A Buddha bowl in a nice way to have a variety of foods on your and use up odds and ends from the refrigerator.  The dish is a combination of beans, vegetables and starches.  The bowl can also be a mix of hot and cold food.

1 Cup Brown Rice
21/4 Cups Vegetable Stock
1 Teaspoon Salt
1 Tablespoon Olive Oil
Onion, sliced
3 Garlic Cloves, minced
4 Ounces Mushrooms, sliced
1/2 Pound Haricort Verts
Salt and Sage to taste
Red Bell Pepper
1 Cup Cannelloni Beans
1 Cup Grape Tomatoes
2 Tablespoons Dill, chopped
2 Tablespoons Vegetable Stock
1 Teaspoon Salt
Pinch dried Ginger
2 Carrots, cut into sticks
2 Green Onions
Green Olives

Balsamic Vinegar

Caramelized Onions

1.  Bring the vegetable stock to a boil in a medium saucepan.  Add rice and salt.  Reduce heat, cover and cook about 40 minutes.

2. Heat olive oil in a skillet.  Add onion slices and cook till caramelized.  Add garlic and cook for another minute.  Add mushrooms and haricort verts.  Saute till softened.  Add salt and sage to taste.

Pepper ready to broil

3.  Preheat oven on Broil.  Cut the bell pepper into 4 pieces with seeds and pith removed.  Place skin side up in baking dish.  Broil until the skin is blackened.  Remove from oven and place in a paper bag for at least 10 minutes to steam.  When cool enough to handle,  peel the skin from the pepper.  Slice the pieces,

Roasted Pepper

4. In a small sauce pan, add cannelloni beans, grape tomatoes, dill, salt, and ginger.  Heat over medium until the tomatoes can be smashed with a spoon.

Beans and Tomatoes

5.  To assemble the bowl, add the desired portion of rice, mushroom mix, roasted pepper, tomato mix, carrot sticks, green onion spears, and olives.  Sprinkle balsamic vinegar over the dish.

I have a wonderful white balsamic vinegar from a Virginia winery

Soundtrack Grateful Dead - Reckoning
Goes well with a Whisky Sour