Friday, April 28, 2017

Indian Vegan Buddha / Glory / Hippie Bowls

Healthy, delicious, colorful and looks like it is from a gourmet magazine... all in one single bowl - the Buddha / Glory / Hippie Vegan Indian Bowl.    

Indian Vegan Buddha / Glory / Hippie Bowls Starting from left (picture above). First jar has pickled radish, second cashew sauce, third peach chutney.

Indian Vegan Buddha / Glory / Hippie Bowls



After all the love in the previous Buddha bowl post, I thought of creating a vegan Indian Buddha bowl.  A friend of mine saw my Buddha bowl post on the blog and she asked me to make one for her, since she loves Indian food and prefers vegan, I created this for her. It was so much fun, catching up over lunch and assembling the Buddha bowls. They look tiny but trust me, they are very filling and even though we wanted to go for seconds, we could not...

I love the concept of Buddha bowls, as there is so much variety on one plate bowl,  also you can get very creative with the ingredients and assembling the bowls. If you are a foodie like me, I assure you, you will love this. Teen who is so fussy with her taste, not picky but fussy with flavor parings and taste, she just loved it. I think that was my biggest victory for the day... to get a 'wow' from a teen. Those of you who have a teen, know what I am speaking about. Just a decade ago it was a look of awe, "mom knows best" and now it is more like, "mom doesn't know" in a decade it will change again :) I'm glad even though mom does not know much, she's somehow figured out, how to make a 'decent' Buddha bowl. lol!

The Buddha bowl recipe does look long and intimidating, but it's not. It's pretty simple when you get to making it. I personally think, writing the recipe is more work than making it.

Indian Vegan Buddha / Glory / Hippie Bowls




Indian Vegan Buddha / Glory / Hippie Bowls

Ingredients

  • 1 cup spiral zucchini or cut in strips 
  • 1 cup cooked chickpea and white bean
  • 1 cup cooked red rice
  • 1 beet sliced (round)
  • 6-8 mini samosa ready to eat or frozen
  • 1 papad roasted
  • 2 tbsp. peach butter or honey
  • 1/4 cup cashew soaked or 2 tbsp. cashew butter
  • 1/2 onion finely chopped
  • 3-4  radish
  • 3-4 cherry tomatoes
  • 1 tbsp. cilantro finely chopped
  • 2 tbsp. mint finely chopped
  • 1/2 tsp. cumin (jeera)
  • 1 tsp. cumin powder
  • 2 tsp. red chili powder
  • 2 tbsp. chat masala
  • 1 tbsp. garam masala
  • 1/2 tbsp. pepper cushed
  • 1/2 tsp. sauf (fennel) powder
  • juice of half lime plus the other half to serve
  • 1/4 cup vinegar
  • 2 tbsp. water
  • 4 tsp. sugar
  • salt to taste
  • 1tsp ghee
  • 2 tsp.  oil
  • oil to deep fry samosa
Takes 60 min.
serves 2.

Instructions

 Zucchini noodles
  1. Take the cashew butter or soak the cashew in warm water for an hour and make a paste.
  2. Add 1/2 tbsp. garam masala, 1/2 tsp red chilli powder, salt and 1 tsp sugar
  3. Spiralize the zucchini or cut into thin strips, add the cashew pesto and toss - keep aside.

Curried beet chips
  1. Remove the skin of beets and slice it into thin chips.
  2. Take 2 tbsp. peach butter or honey add 1 tsp red chili powder, black crushed pepper, 1/2 tsp. chaat masala, sauf powder, pinch of salt.
  3. Toss the finely cut chips in this sauce.
  4. Keep aside.
Samosa and Pappad

Follow the instructions for ready to eat samosa, if you want to make it from basics, here is a recipe. Roast the pappad on flame and break in triangles.


Curried Red Rice
  1. Cook red rice, I cooked it in the pressure cooker. 1 part rice 2 parts water, if  you are making on open flame, you will need more water.
  2. Heat 1 tsp ghee, add cumin, let it splatter add 1/2 tbsp. garam masala and salt and toss it in rice.
  3. Keep aside

Chickpea white bean chaat
  1. Soak 1 cup (mix) of chickpea and white bean over night or used canned. I prefer to cook it myself. Pressure cook it - till done.
  2. Let it cool
  3. Add remaining cumin powder, chaat masala, red chili powder, lime juice, chopped onion, mint leaf and cilantro. Chop the cherry tomatoes in half and toss with it.  Salt to taste
  4. Keep aside
Pickled Radish
  1. Mix vinegar, water, 2 tsp. sugar and salt, soak radish over night for better taste 3-4 days.

Tandoori Tofu
  1. Roast tofu in oil
  2. Toss it in tandoori masala or garam masala add salt.
  3. Keep aside

Take 2 bowls and arrange artistically Enjoy!! Again, the recipe looks a bit overwhelming, but when you get down to cook, it's all quick and easy, just that it has various components to it.

Indian Vegan Buddha / Glory / Hippie Bowls


Indian Vegan Buddha / Glory / Hippie Bowls



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2 comments:

  1. Love this! Beautiful and healthy!

    ReplyDelete
  2. super healthy and filling bowl Simi.. Peach butter is totally new to me

    ReplyDelete

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hugs!
simi

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