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Recipes

GARDEN VEGGIE BUDDHA BOWL

BT Calgary | posted Wednesday, Mar 2nd, 2016

Budha Bowl

GARDEN VEGGIE BUDDHA BOWL

Ingredients

 

Tahini Dressing

  • 3 Tbsp tahini (sesame paste) 45 mL
  • 3 Tbsp rice vinegar 45 mL
  • 1 tsp grated ginger 5 mL
  • 1 garlic clove, minced
  • 3 Tbsp canola oil 45 mL
  • 3 Tbsp boiling water 45 mL
  • salt & ground black pepper, to taste

Bowl Base

  • 2 cups cooked brown rice 500 mL
  • 1 cup cooked black (Beluga) or green lentils 250 mL
  • salt & ground black pepper, to taste
  • 3 Tbsp chopped dill 45 mL
  • 2 cups thinly sliced baby spinach 500 mL
  • 1 cup thinly sliced red peppers 250 mL
  • 1 cup grated carrots 250 mL
  • 1 cup enoki or other mushrooms sliced 250 mL
  • 1/2 cup pumpkin seeds 125 mL

Instructions

 

  1. WHISK tahini, vinegar, ginger, garlic and canola oil together until smooth. Add boiling water to thin out. Season with salt and pepper and reserve.
  2. TOSS hot rice and lentils with dill in a bowl. Season with salt and pepper to taste. Divide into serving bowls.
  3. DIVIDE spinach, peppers, carrots, mushrooms and pumpkin seeds on top of lentil blend in bowls.
  4. DRIZZLE dressing on top of veggies and serve immediately.
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Tomato Salad with Bacon Vinaigrette

BT Calgary | posted Wednesday, Oct 21st, 2015

The key to making this dish a knockout starts with great tomatoes. Pick nice and ripe but still firm ones for best results.

Ingredients:

  • 2ea Bacon Strips (cut small)
  • 100ml Canola Oil
  • 100ml Wine Vinegar
  • 30ml Dijon Mustard
  • To Taste Salt
  • To Taste Fresh Cracked Black Pepper
  • 6ea Ripe Tomatoes (approx. one per person)

Method:

  1. Sauté bacon until fat has rendered and a light brown color has been achieved.
  2. Place in blender (including fat); add grape seed oil, mustard, and vinegar.
  3. Blend at a low speed to begin with then increase speed until the vinaigrette is smooth.
  4. Season to taste with salt and pepper.
  5. Cut tomatoes in wedges and toss with dressing. Season again to taste.
  6. Serve and enjoy!

Serves 6

*Serving suggestion- Garnish with crispy bacon and flavored oils like chive oil if desired. Also adding greens like basil, nasturtium, dandelion or arugula will add a nice twist to this salad.

Courtesy Chef Paul Rogalski

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