Vegan Bowls: Perfect Flavor Harmony in Cozy One-Bowl Meals
Format: PDF / Kindle (mobi) / ePub
Vegan Bowls serves balanced meals with expert flavor pairings in every bowl. In this first-ever vegan bowl cookbook, Zsu Dever redefines the concept of "flavor harmony" with cozy bowl recipes that you will want to make again and again.
Many of the recipes can be made in 30 minutes or less. You'll enjoy satisfying bowls of soup and salad bowls, such as Vietnamese Seitan Pho, Rhode Isoland Chowder, Sizzling Southwest Fajita Salad, and Tapenade Panzanella. The book also features enticing breakfast bowls and international specialties, such as Chickpea Brasoi, Lentil Picadillo, and Jerk Tofu over Coconut Rice. Fun to make and serve, the more than 100 main dish bowls include:
- Summer Orzotto Bowl
- Mushroom Carbonara
- Vegan Gyros Bowl
- Sofrito Crusted Tempeh Bowl
- Korean Bean Bulgogi
- Grilled Potato Salad Bowl
All the components for these one-bowl meals have been matched perfectly for a truly great eating experience. The recipes sound like they’re from an upscale restaurant, but they are simple to prepare and use familiar ingredients. Best of all, every savory recipe is a complete meal all contained in a single cozy bowl: protein, starch, vegetables and flavors, flavors, flavors!
Also includes full-color photos, cooking tips, tricks, and a resources list.
garlic cloves, minced 1 cup panko bread crumbs Gluten-free option: Use gluten-free pasta and gluten-free bread crumbs. Soy-free option: Substitute chickpea miso for the white miso. Substitute coconut aminos and a few pinches of sea salt for the tamari. Base: Prepare a steamer basket with about 2 inches of water in a large pot over medium-high heat. Add the squash, onion, and garlic and steam until the vegetables are tender, about 15 minutes. Pasta: Bring a large pot of salted water to boil
the tofu. Process the celeriac when you begin cooking the artichokes. sambal-glazed tempeh bowl Serves 4 | GF, SFO This is a beautifully fiery, spicy dish, as the name implies. The sauce is sweet and spicy, but some of the heat dissipates with the grilling. However, if you are a lover of spice, drizzle the bowl with the remainder of the sauce. Rice 1 1/2 cups water 1/2 teaspoon salt 1 cup long-grain white or basmati rice Grill 6 tablespoons rice wine vinegar 6 tablespoons sambal
aside to cool. Add the remaining 3 tablespoons of juice, 1 teaspoon maple syrup, oil, vinegar, and broth to the blender. Blend until smooth. Season with salt and black pepper. When ready to serve, warm the dressing in the small skillet and add about half of the warm dressing to a large bowl. Salad: Add the spinach and fennel and toss. To serve, divide the salad and quinoa among wide bowls and serve with the remaining dressing. Alternatively, toss the salad with the quinoa and serve with the
almonds and continue to cook until golden, about 3 more minutes. Remove from heat and stir in the salt, paprika, and cayenne. salad: Combine the romaine, tomatoes, and onion with 2 tablespoons of pesto in a large bowl and toss to mix. Divide the salad, quinoa, green beans, and chickpea mixture among four bowls, keeping the ingredients relatively separate so diners can combine them as they desire. Serve with the remaining pesto. Quick tips: Rinse the quinoa while the broth heats. Prepare the
cutting near the stove to keep an eye on the seitan. pad prik king tofu salad bowl Serves 4 | GF, SFO Hands down, this is our favorite dish to order at Thai restaurants. It is as spicy as you make it, depending on the heat level of the red curry paste. Use as much or as little as you like, but be aware that the salad itself offers a welcome reprieve from the spice, so chances are good that you can make it a bit hotter than you may think is wise. Rice 1 1/2 cups water 1 teaspoon sea salt 1