VEGAN BOWL aka BUDDHA BOWL

2020-03-20 17:45:09

For the first time I came across a vegan bowl aka Buddha bowl in a very nice restaurant Wegeguru in Warsaw and I was immediately enraptured with the variety of flavours, colours and textures as well as with the excellent kombucha (in my opinion the plum kombucha is the best). Inspired by the delicious cuisine of this restaurant, I developed my own vegan bowl. Starring tempeh as a protein component, rice as a carbohydrate component, plenty of vegetables, including obviously a lot of greens and the most wonderful plant in our galaxy, the most delicious of the delicious fruits, the marvel of nature – avocado.

Voilà.

ingredients

for 2 people

100 g tempeh

marinade:

2 tablespoons teriyaki sauce
2 tablespoons soy sauce
1 tablespoon tomato paste
2 garlic cloves
1 cm fresh ginger grated on a fine grater or 1 teaspoon ginger paste
2-3 tablespoons of lemon juice

spices for the marinade:

1/2 teaspoon salt
a good pinch of herbal pepper (or black pepper if you do not use the herbal one)
a good pinch of chilli

130 g wholegrain basmati rice
6-7 brown button mushrooms + a good pinch of herbal pepper (or black pepper) and dried lovage (optional)
2 carrots
a small piece of celeriac

sauce:

100 ml rice cream
juice of half a lemon
spices: a good pinch of salt and herbal pepper (or black pepper), 2-3 sprigs of fresh thyme

1 good handful of lamb's lettuce
1 good handful of rocket salad
1 small handful of sunflower sprouts
a little chives to sprinkle on the avocado
1 handful of dried Dulse seaweed
1 avocado
a little lemon juice to sprinkle on the greens
a little olive oil to sprinkle on the greens
a little sesame seeds to sprinkle on the seaweed

additionally soy sauce and teriyaki sauce on the side

recipe

Mix all ingredients for the marinade. Cut the tempeh into small cubes and dip in marinade, precisely rubbing all sides of the cubes. Set aside for 2 hours. You can also prepare it in the evening and leave in the fridge overnight.

Stick tempeh cubes on skewers and bake at 160-170 degrees Celsius for approx 25 minutes checking from time to time that they do not burn. You can also fry the tempeh cubes in a pan with oil.

Rinse the rice in cold water and cook in salted water until tender.

Add lemon juice, salt, pepper and thyme to the rice cream. Peel carrots and celeriac, grate them with a large hole grater and combine with the sauce.

Soak Dulse seaweed in water for 5 minutes and cook in the water also for 5 minutes.

Prepare the greens: rinse the lettuces and sunflower sprouts precisely, place equally on two plates and sprinkle with lemon juice and olive oil. Chop the chives finely.

Cut the button mushrooms into quite thick slices. Fry them at a high heat in a dry pan with herbal pepper (and optional with a pinch of lovage) for about 2 minutes.

The highlight of the programme, the amazing avocado cut in half, remove the stone, pull out with a spoon from the skin and cut into slices.

Place the avocado slices on the lettuces arranged previously on the plates and scatter with chives. Arrange the rice with tempeh skewers on it. Apply also slices of button mushrooms, carrot and celeriac salad and seaweed, which should be sprinkled with sesame seeds. The seaweed can also be cut and sprinkled with rice vinegar or with traditional dressing of sesame oil with ginger and soy, but I prefer the minimalist version with only sesame seeds and without cutting.

Serve the Buddha bowl with soy sauce and teriyaki sauce.