Vegan Superfood Bowl for #SundaySupper

On July 4, 2015, in Recipes, by Chris Baccus
27

IMG_3262

Bowls are a great way to enjoy vegan cooking. They can include anything.  If you have some vegetables leftover from the prior weekend’s Farmer’s Market finds, a bowl is a fantastic way to use your remaining vegetables.  They’re also easy to travel with whether that includes a meal for lunch at work, a day at the beach, or to bring along for long road trip so you can avoid fast food.  Packing a vegan bowl is easy and simple.

This week I wanted to experiment a bit with dressing.  I also wanted to incorporate something known as superfood.

So what are superfoods?

I wondered that too and did a little research to learn more.

In it’s simplest form a superfood is basically any food that is good for your health.  Well that seems pretty broad and inline with most of what I eat. There must be more to it than that, right?  There is more. Foods that are dense in nutritional content are considered superfoods. Examples include ingredients like hemp seeds, chia seeds, seaweed, and many other foods are rich in nutrients in a compact size.

There is no agreed upon definition when it comes to superfoods. That issue has been a key criticism from many who are quick to attack the term superfood as simply a marketing term, chosen be a few savvy companies who use the term to sell products using a small amount of a superfood as a way into questionably better health.

IMG_3251

I’m not a nutritionist nor do I pretend to be one like The Food Babe.  I honestly don’t really care about the use of superfoods as a nutritional edge.  The reality is most of the superfood products use so little of the superfood ingredients that the benefit is likely very small, if there is any real benefit at all.  Even this recipe uses only a small of amount of superfoods like maca powder and hemp seeds.

What I do know is that the recipe here is good for you. It uses only real foods and is loaded with fresh, unprocessed, organic ingredients.  You really can’t go wrong with this dish.  Is it super?  Maybe.  I know it is super in taste and that’s what is most important to me and my family.

 

Vegan SuperFood Bowl
Server 4

2 cups dried farro
8 cups water
1/2 teaspoon salt
2 tablespoons olive oil

4 red beets, 1-inch diced cubes
1 purple bell pepper, cut into strips
2 japanese sweet potatoes, 1-inch diced cubes
1 tablespoon olive oil
salt and pepper to taste
1 bunch kale, rough chop
3 carrots, peeled and grated into long strips

For dressing

¼ cup almond butter
1/3 cup water
3 tablespoons fresh lemon juice
1 teaspoon maca powder
1 tablespoon low sodium soy sauce
1 tablespoon minced garlic
1 tablespoon minced ginger
1 tablespoon hemp seeds
2 tablespoons olive oil

Preheat oven at 375 degrees.

Bring water to a boil and add dried farro and salt. Cover and reduce heat to a simmer. Cook for 20-25 minutes until the liquid has been absorbed by the farro. Remove from heat and fluff with a fork while adding olive oil.

IMG_3237

Meanwhile, place the beat, jicama, and bell pepper on a cookie sheet with parchment paper. Drizzle olive oil and add salt and pepper. Place in preheated oven and cook for 20 minutes.   Remove from oven and set aside. Should be ready about the same time as the farro.

IMG_3243

Make the dressing by placing all ingredients, except the water, into a VitaMix or blender and blend. Add half the water and blend. Continue to blend and check consistency then add more water as necessary. It should not be watery or paste-like. You want a smooth and creamy dressing.

IMG_3247

Place a generous spoonful of cooked farro in each serving bowl. Add some chopped kale and carrots to each bowl. Then divide the roasted vegetables between bowls and keep ingredients separated. Drizzle the dressing in each bowl then serve with some rustic bread and butter.

Enjoy!

 


 

Want more great food that will travel recipes? Checkout this week’s Sunday Supper posts from some really great food bloggers.

Adventurous Appetizers

Destination Desserts

Mains in Motion

Sightseeing Sides

Traveling Treats

More Tips

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more greatSunday Supper Recipes, visit our website or check out our Pinterest board.Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

 

 

 

Tagged with:
 

Thai Grilled Chicken with Chile Sauce

On December 31, 2013, in Recipes, by Chris Baccus
0

 

IMG_5673

Thai Grilled Chicken
Serves 4

1 whole chicken, cut and skinned
2 tablespoons soy sauce
1 tablespoon garlic, minced
1 tablespoon ginger, minced
1 tablespoon oyster sauce
1/2 teaspoon brown rice vinegar
1/2 teaspoon chipotle chile powder
1/2 teaspoon salt
1/4 teaspoon tumeric

Chile Sauce

1 cup of dried red chile peppers
3/4 cup water
3/4 cup apple cider vinegar
1/4 cup fish sauce
1/4 cup garlic, chopped
1/4 cup sugar

Cut and skin the chicken pieces, set aside. Mix the rest of the ingredients in a bowl.  Add the chicken pieces into the bowl and coat.

IMG_5635

If using a SousVide Supreme, vacuum seal the chicken pieces in two bags. Add to SousVide Supreme at 160 degrees for 4-6 hours.

If not using a SousVide Supreme, add the chicken pieces to a large ziplock bag and let marinate for 2-3 hours in the refrigerator.

IMG_5640

While chicken is cooking, make the chile sauce. Cut the dried chile peppers open to remove seeds. Heat chile peppers in a pan with the 3/4 cup water and bring to a boil then reduce heat to a simmer a cook for 4 minutes. Add chile peppers and water to a blender. Add the fish sauce, garlic and sugar to the blender and then blend to create a course paste. Add the vinegar and process again for a nice sauce. Place in refrigerator for use when chicken is done grilling.

IMG_5621

Once chicken is done cooking, remove the chicken and place on a hot a grill. Cook for 8-10 minutes on each side if not using a SousVide Supreme. If you did use one, then cook for only a couple minutes on each side to get some nice grill marks.

Remove chicken and serve with chile sauce and sides.

IMG_5689

Tagged with:
 

Pork Tenderloin with Peach Asian Marinade

On October 6, 2013, in Recipes, by Chris Baccus
0

porkloinsousvide

 

There are some meats that I now cooked solely with my SousVide Supreme.  I simply can’t beat the perfection of a slow cook that I get from this style of cooking. Pork tenderloin is a cut that does very well and adding a marinade is a great way to add a ton of flavor since the meat and marinade is vacuum sealed which helps trap all the flavors.

This simple dish requires only a few ingredients and was a great way to put a sweet, flavorful peach to use that was getting a bit too ripe to eat.

insousvide

Pork Tenderloin with Peach Asian Marinade
Serves 2

1 Pork tenderloin, trimmed of excess fat
1 Peach, peeled and cored
1/8 cup soy sauce
1 tsp sesame oil
1/2 tsp brown rice vinegar
1 garlic clove

Combine everything for the marinade into a handheld food processor or blender until smooth.  Place the pork tenderloin into a vacuum seal bag and add the marinade.  Seal the loin and marinade.

Place in a water bath in the SousVide Supreme and cook for 8-12 hours at 140 degrees.  After 8 hours it is done, the extra time is flex time.  Preheat a grill on high for 10 minutes. Remove the pork from the SousVide Supreme and place pork on the grill for a couple minutes on each side to add some finishing grill marks.

Slice the pork and serve over rice or with your favorite Asian inspired side dish.

 


DISCLAIMER: I was sent the SousVide Supreme to try as part of a blogger outreach program from the company.  The opinions are my own.

Tagged with:
 

Pear Zucchini Stir Fry

On August 29, 2012, in Featured, Recipes, by Chris Baccus
0

Before last Sunday I had no clue what a Pear Zucchini was so don’t worry if you do not either.  You can substitue any vegetable here.  A ‘normal’ green zucchini or yellow squash is fine or skip both and add cauliflower and/or broccoli.  Basically this is anything you want it to be.

However, if you are lucky and can find a Pear Zucchini I do recommend it. It is kind of like a zucchini and cucumber hybrid.  It’s a bit sweet and little firmer than a typical zucchini, plus it looks beautiful on your kitchen counter.  I found the one I’m using here at the Alhambra Farmers’ Market held every Sunday morning only a few miles from our home.

Pear Zucchini Stir Fry
Serves 2

1/2 Pear Zucchini or 2 zucchinis, cut into cubes
2 carrots, cut into half moons
12 green beans
1/2 small red onion, diced
1/4 cup sesame oil
1/2 cup vegetable broth
1/4 soy sauce
1/4 tsp brown rice vinegar
1/2 tsp minced ginger
1/2 tsp minced garlic
1/2 tsp mild curry powder
black pepper to taste

1 teaspoon cornstarch
2 tablespoons water

In a wok, add sesame oil and minced ginger and garlic. Cook for 2 minutes to release flavors.  Add vegetable broth, soy sauce and brown rice vinegar in wok, whisk together and cook for 3 minutes on medium heat.  Remove sauce from pan and set aside. Do not rinse wok.

Return wok to heat and add onions and carrots cooking for a couple minutes then add zucchini.  Add curry powder and some fresh cracked pepper.  Cook in wok for about 3 minutes.  Return sauce to wok and cook for another couple minutes.

In a small cup combine a teaspoon of cornstarch and 2 tablespoons of water.  Add to wok right before serving mixing it into the sauce, this will thicken the sauce right before serving.

Serve with rice.

 

Tagged with: