Vegan

Basic Buddha Burrito Bowl from Fast and Easy Vegan Cookbook

https://www.chicvegan.com/buddha-burrito-bowl-from-fast-and-easy-vegan-cookbook/

This Basic Buddha Burrito Bowl from Fast and Easy Vegan Cookbook by JL Fields will spice up your meal rotation. It’s perfect for either lunch or dinner (or both!). This easy recipe is vegan and gluten-free.

Fast and Easy Vegan Cookbook

One of the complaints I often hear from people is that they don’t have time to cook meals. Dinner is especially a problem, as they want something fast and easy after a long day at the office. JL Fields has come to their rescue with her new Fast and Easy Vegan Cookbook.

Fast and Easy Vegan Cookbook is full of — you guessed it — fast and easy vegan recipes! Some recipes are fast, others are easy, and some are both! None of them require a lot of ingredients, and preparation for each one is pretty simple. A lot of the recipes include substitution tips, making it easy to use what you have on hand. And some include oil-free, gluten-free, nut-free, and soy-free options, too, making it easy for those with dietary restrictions.

JL includes information on how to balance meals as a vegan, versatile ways to use vegetables, and even how to store veggies. She’s also included useful meal-prep tips and a list of equipment that’s handy to have on hand in your plant-based kitchen.

Rather than group recipes by meal, they’re divided by level of ease, which makes using the book super handy. Some recipes don’t require any cooking at all, some can be made with just five ingredients, and others take 30 minutes or less from start to finish. There’s even a chapter devoted to pressure cooking!

Chapters Include:

Vegan Meals Made Fast and Easy
No Cooking Required
Thirty-Minute Meals (or Less)
Five Ingredients
One-Pot Wonders
No-Pressure Pressure Cooking
Kitchen Staples

If you’re a vegan in need of fast and easy recipes, if you’re a new vegan and aren’t sure of what to cook, or if you’re just looking for new recipes to add to your collection, Fast and Easy Vegan Cookbook is the book for you!

Basic Buddha Burrito Bowl

Buddha bowls, also known as “hippie” bowls, used to be a way to sort of poke fun at vegan eating: “All you eat is beans, greens, and grains!” But, hey, what’s wrong with that? There are so many choices! And, for the lazy (or just plain tired) cook, it simply means assembling the plant-based elements—a cooked grain, vegetables (raw, cooked, or both), protein, sauce or dressing, and a colorful garnish such as nuts or seeds—all together in one bowl. This bowl is burrito-style, just one of so many ways you can create a bowl based on your favorite flavor profiles.

Ingredients

1
cup
quinoa
2
cups
water
1/2
teaspoon
salt
optional
2
teaspoons
olive oil
1
15-ounce can
black beans
drained and rinsed
16
ounces
(about 8 cups) fresh spinach
trimmed and chopped
1/2
cup
salsa
fresh or jarred
1/4
cup
vegan sour cream

Instructions

In a medium saucepan, combine the quinoa, water, and salt (if using), and bring to a boil over medium-high heat. Once boiling, cover, reduce the heat to medium-low, and simmer until the water is absorbed and the quinoa is tender, 15 to 20 minutes. Remove from the heat and set aside, still covered, for 5 minutes before fluffing with a fork.
While the quinoa cooks, in a large skillet over medium-high heat, heat the oil for 1 minute. Add the beans and spinach and toss gently until the spinach turns dark green and begins to wilt, 3 to 4 minutes.
To serve, portion the quinoa into four bowls, then portion out the sautéed beans and spinach. Top each bowl with 2 tablespoons salsa and 1 tablespoon sour cream.
Make It Ahead: Batch cooking is your best friend for Buddha bowls. Any legume partnered with vegetables and grains (or starches, like sweet potatoes or parsnips) qualifies. That’s why every weekend I prepare a batch of beans and a batch of grains or starch vegetables; during the week I can reheat and quickly assemble a tasty bowl with a steamed, roasted, or sautéed veggie and a little sauce or dressing.

Vegan

Mushroom Matar Masala (gluten-free, soy-free)

Mushroom matar masala starring mushrooms and peas in an easy, creamy tomato curry sauce that you make in the blender! It’s a versatile Indian curry that’s ready in about half an hour. This post was originally published on aug 19,2016.

close-up of mushroom matar masala in the pan after cooking and adding garnish

This mushroom and pea curry is easy and delicious and perfect for weeknights. Masala means many things in Indian cuisine. It can be a dry spice blend, a wet spice blend or a masala sauce which can be used to make a dish. This masala sauce is paired with browned mushroom and green peas to make a delicious mushroom pea curry. I add some spinach or greens as well as chickpeas for protein.

Make the sauce creamier with more cashews, add vegan butter to make makhani or butter sauce. You can also control the heat, making it spicier or milder, to taste. The matar masala sauce with mushrooms and peas is a satisfying, flavorful meal.

close-up of a bowl of mushroom matar masala with flatbread

Serve this dish over rice or cooked grains, with flatbread, or over toast for snack or breakfast. It’s an easy recipe with just 20 minutes active cooking time, then let everything simmer so the flavors can meld.

This recipe was originally written with a blended sauce. I used to make blended sauces a lot more before as they reduces all the chopping time. But you can finely chop the aromatics and use that instead as well.

Matar mean peas, and you can use less or more peas, to preference. This simple masala sauce also works well with any veggies, or baked tofu, soy curls, chickpeas or lentils.

hand scooping up mushroom matar masala onto a piece of flatbread

To make the sauce without nuts, use pumpkin seeds, silken tofu, plain unsweetened non-dairy yogurt, full fat coconut milk, or coconut cream in place of the cashews.

Mushroom Matar Masala. Mushrooms and Peas in creamy tomato sauce. Easy Mushroom Masala Recipe. Vegan Gluten-free Soy-free. | VeganRicha.com

Why You’ll Love Mushroom Matar Masala

hearty, creamy, tomatoey curry sauce with toothsome mushrooms and sweet peas
chickpeas for protein, or use your plant based protein of choice
tons of flavor from garlic, ginger, green chili, and garam masala
versatile! Creaminess, spiciness, texture, and proteins are all adjustable to your taste.
naturally gluten-free and soy-free with easy nut-free option