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PLANT BASED RECIPES

Buddha Bowl tempeh PLANT BASED RECIPES Buddha Bowl Banner

   www.TheRawChef.com

  Serves 2

  • 240g (8 1/2ozs) potatoes
  • 100g (3 1/2ozs) kale
  1. Put your potatoes on to steam for 30 minutes.
  2. 10 minutes before end of cooking, pop the kale in there too.
  3. When ready to serve, toss the kale in a little lemon juice and salt and the potatoes in coconut oil and salt.
  • 2 cups water
  • ½ cup quinoa, soaked for 30 mins and rinsed
  • ½ cup brown rice, soaked for 30 mins and rinsed
  1. Bring the water to a boil in a pan.
  2. Add the rice and quinoa and turn the heat down to a simmer. Cover the pan with a clean tea towel and place the lid on top of that. This will allow the steam to escape during cooking, so that you get perfect rice and quinoa.
  3. Cook for 30 minutes without removing the lid. After 30 minutes you should find that all of the water has been absorbed or evaporated and that the rice and quinoa is light and fluffy when you run a fork through it.
  • 200g (7 ozs) tempeh
  • 1 courgette (zucchini)
  • 1 red bell pepper
  • Coconut oil
  • Tamari
  • Apple cider vinegar
  1. Cube the tempeh, courgette and red pepper.
  2. Saute in a little coconut oil until the tempeh is brown and the vegetables are soft.
  3. Just before removing from the heat splash a little tamari and apple cider vinegar into the pan and cook for a further 30 seconds.

Tahini Sauce

  • ½ cup tahini
  • ½ cup orange Juice
  • 3 tablespoons light/white miso
  • ½ teaspoon cinnamon
  • ½ teaspoon coriander
  • Garlic
  • Ginger
  • Water as needed
  1. Blend all ingredients in a high speed blender, adding water if necessary to get the desired consistency.
  2. Any leftover you might have can be used as an awesome salt dressing.

 

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