Buddha Bowl

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This Buddha bowl was a life changing experience. It was delicious. Delicious doesn’t even cover how incredible this Buddha bowl actually was. Every mouthful was just an experience in itself. It was like a buffet in a bowl – a buffet budda bowl?

I know what you are all thinking, I thought it too. How can you get so excited over a bowl full of veggies? But, seriously, there’s just so much going on in this one bowl, that it’s hard to not get excited about it. It has flavour, carbs, nutrition, carbs, it’s low in fat, it has carbs.

Carbs. Carbs. Carbs.

Did I mention it has carbs?

 

You have to try it for yourself to believe me. Although, anything that has carbs is going to be a winner.                                                I’ve seen these Buddha bowls countless times over Instagram and they are huge among the yogis and vegans; I didn’t understand why people were fussing over them so much. But now that I do, I just feel they are genius and a different way to get in some veggies. I’m already planning my next one.

 

This Buddha bowl had some kick to it, not a lot because lately my sensitive tastebuds can’t handle the heat. But, there was enough to give the veggies some flavour without overpowering them and I’m sure you can tell from the photos that turmeric was one of the main spices; you’ve just gotta get that turmeric in around this time of year.

Ingredients

  • 1/4 Can Chickpeas
  • 1 Medium Sweet Potato
  • 80g Vegan Chicken Pieces
  • 1/3 Cup Basmati Rice
  • 1/2 Bell Pepper
  • Red Cabbage
  • Baby Beets
  • Sultanas
  • Pumpkin Seeds
  • 1 tsp Turmeric
  • 1 tsp Tandoori Gym Chef Seasoning
  • 1/2 tsp Garlic Powder
  • 1 tbsp Apple Cider Vinegar

There is a lot of elements to this meal and you do have to time the food so that it’s already at the same time, but it’s worth the extra fuss.

Directions

Heat an oven to 200c

Slice the red cabbage and combine it with the ACV and some sea salt.  Place the cabbage in a separate ovenproof dish or skillet and pop it into the oven.

Stab your sweet potato and place it in the microwave for 5 minutes; slice it into chunky strips and pop them into the oven: cook both the sweet potato and cabbage for 20 minutes.

Boil your rice following the instructions on the packet or cook it until it looks like a mushy mess like I do 😉 Sticky rice is better rice.

Add your chickpeas to an ovenproof dish or skillet and combine with the gym chef seasoning, garlic powder and turmeric. I fried mine in a skillet with a little water, then added the vegan chicken pieces to give those some flavour too. Place the chickpeas in the oven and roast for 10 minutes.

Slice up some bell pepper and toss these into the oven for 10 minutes.

When your rice has cooked you can season with salt and stir in the sultanas. The sultanas are optional, but it gives the rice more flavour.

Now that the food has cooked, you can start layering your Buddha bowl.  You can add whatever you like to your Buddha bowl – I also added mango chutney and I made a tzaztiki with cucumber, coriander and alpro plain soy yoghurt.

And people say vegan food is boring right? Pah!

For more recipes, reviews and ideas follow me on Instagram and tag me in any of my recipes that you try.

‘Corned Beef’ Hash with Fried Egg & Toast

Were you a person who enjoyed a hearty corned beef hash, before you crossed over to the vegetarian side? Yeah. Me either, but I was watching Diners. Dives & Drive-Ins on the food network the other night and someone had made this very dish, as a carnivore meal. I couldn’t remember the ingredients as it was 3am, so I threw this together this morning using leftover potato mash, cauliflower and peas; which my family had left  from a dinner last night. Even though this was made with Quorn mince, I didn’t think I was going to enjoy it as much as I did. Thankfully Quorn mince is a lot more visually appealing than corned beef and a lot tastier, as well as being vegetarian – I couldn’t live without it.  I don’t like to toot my own horn often, but my vegetarian ‘corned beef’ hash was full of flavour and didn’t require any additional sauce either, as the yolk acted like a natural sauce and when each element was spread on some warm, buttered wholemeal, crusty bread, this was definitely one meal I didn’t want to end in a hurry and the best part of all was that I didn’t feel bloated after it either.

This ‘corned beef’ hash is extremely simple to make too and providing you are using leftover vegetables, it’s fairly quick to make  –  I made this in 20 minutes. You can also replace the potato mash with cauliflower mash if you prefer and use whatever vegetables you have really. This doesn’t even have to be served as a big hash: you could make burger sized cakes with them too. I don’t have children myself and the future looks bleak for me, but I think this is definitely a good way to get those little tykes to eat their veggies, while getting a decent amount of protein too and you could even add a little more grated cheese over the top of the hash; if they are anything like me, they will devour the whole thing, or just pick the cheese off 😉

Serves 2

Ingredients

  • 200g Mashed Potato
  • 100g Cauliflower Mash (cooked)
  • 100g Garden Peas (cooked)
  • 1 Large Spring Onion
  • 100g Quorn Mince (defrosted)
  • 25g Low-fat Cheese
  • 1 Free Range Egg White
  • 1 Clove Garlic
  • Handful Fresh Rosemary
  • 1/2 tsp Chilli
  • 5-10g Butter
  • Salt to taste
  • 1 Free Range Egg
  • 2 Slices Wholemeal Bloomer Bread (optional)
Directions
  • Heat a non-stick pan or skillet with the butter, on a medium heat.
  • Add all of the ingredients minus the last two, into a mixing bowl and combine the ingredients evenly. You will need to grate the cheese and garlic, and chop the rosemary too before adding to the bowl.
  • When your pan is hot enough, spoon half of the mixture into an 8′ frying pan, pat it and form it into a circle and cook on both sides until golden brown.
  • Place your bread into a toaster or under a grill, then with the leftover butter, butter the toast.
  • Pop the hash onto a plate and keep it warm with foil or in an oven with the heat down low.
  • Crack the egg into the pan, place a lid over the top and cook until all the albumen has turned white.
  • Plate up and enjoy.

For more recipes, reviews and ideas follow me on Instagram: @Happy.Hungry.Healthy or for Twitter: HungryWelshGirl for my ramblings.

Easy, Low-Fat, Aubergine & Courgette Lasagne

It’s been a while since I last updated you all with a recipe. But today you’re in luck, because I have two. The first is a low-fat – easy to make – aubergine and courgette lasagne. The recipe uses my favourite meat alternative –Quorn Mince. This aubergine and courgette lasagne was delicious and I know I always say that. But it’s true. I wasn’t expecting much from it because courgettes are naturally watery and aubergine also gives out a lot of water too, so I was expecting it to be a watery lasagne with barely any flavour. But it wasn’t. By some freak miracle this turned out to be the best lasagne I have ever made: the vegetables were cooked to perfection, they weren’t soggy and still had some bite to them. Overall, I was happy and that is why I am sharing it with you all.

Servings – 6

Cheese Sauce

  • 500g Fat Free Cottage Cheese
  • 2 tbsp Milk

Directions

  • Blend on high speed in a food processor until the cottage cheese is less chunky and resembles more of a sauce.

Ingredients

  • 300g Bag of Quorn Mince
  • 400g Aubergine
  • 300g Courgette
  • 60g White Onion
  • 300g Tomato & Herb Pasatta
  • 120g Lasagne Sheets
  • 1 Large Garlic Clove
  • 1 tsp Oregano
  • 1 tsp Spicy Italian Seasoning or Chilli Flakes
  • 60g Low-Fat Cheese
  • ½ tbsp Olive Oil

Directions

  • Pre-heat a fan oven to 200°c and slice, peel and chop your vegetables. It doesn’t matter whether you cut them length ways or width ways, just make sure the aubergine is cut thinly.
  • Place the aubergine on greaseproof paper and pop into the oven for 15 minutes on 185°c
  • Heat a frying pan with the olive oil on a medium heat, add in the chopped garlic, oregano and spicy Italian seasoning and cook for about 2 minutes, then add in the diced white onion and leave to soften not fry – you do not want fried onions in your lasagne.
  • When the onion starts to soften, you can now add in the Quorn mince – this will take about 5minutes to cook before you can add in the pasatta, add some stevia and salt to taste then leave to simmer on a low heat for the sauce to thicken slightly.
  • The layering of a lasagne always confuses me. I don’t know why, but I can never seem to get it right.
  • For this lasagne I added a thin layer of the sauce to the bottom of a medium sized lasagne dish, then added some lasagne sheets, a layer of the aubergine, a layer of courgette, the entire remains of the sauce, more lasagne sheets, then aubergine and cheese sauce – no cheese.
  • Now cover the lasagne with aluminium foil and place in to the oven for 40 minutes; remove the foil add the grated cheese and cook for a further 5-10 minutes.
  • You could serve the lasagne with a fresh salad and garlic bread – which you could also make yourself.

Ingredients

  • 1 Baguette
  • 1 Garlic Clove
  • 20g Salted Grass-Fed Butter
  • Chives

Directions

  • Combine butter, finely chopped garlic and chives in a bowl.
  • Slice the baguette and spread both inner sides of the baguette with the garlic butter and bake for 10 minutes – you could even add more cheese.

1 Serving of Lasagne Calories: 233 | Macros: 23C | 5F | 21P | 6Fi

For more recipes and ideas follow me on Instagram @Happy.Hungry.Healthy

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