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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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Tempura Tofu & Vegetables

BT Calgary | posted Monday, Apr 13th, 2015

Tempura Tofu & Vegetables
(yields 5)

Ingredients:

  • 1 Package Firm Tofu, Drained and Large Dice
  • 1 carrot, sliced on angle
  • 2 red pepper, seeded and cored slice into large strips
  • 10 mushrooms, cleaned
  • 5 green onion, cut in half
  • 1 cup flour
  • 1 tablespoon cornstarch
  • 1½ cups ice cold water
  • Pinch salt

Method:

1. Pre heat deep fryer to 350.F
2. Drain and cut tofu, dry in paper towel, prep all vegetables make sure to keep vegetables separate from each other.
3. Mix flour, cornstarch, ice water and salt together.
4. Cooking each vegetable separately, add carrots into batter and gently place vegetable into fryer. Cook until golden brown 2-3 minutes. Take out of fryer and season with pinch of salt.
5. Once all vegetables are cooked add Tofu and cook 1-2 minutes

 

Ponzu Sauce
(yields 1 Cup)

  • 1/2 cup fresh lime juice (or a combination) or 1/2 cup lemon juice (or a combination)
  • 2 tablespoons rice vinegar
  • 1/3 cup soy sauce
  • 2 tablespoons mirin (sweet rice wine)
  • 2 tablespoons light brown sugar

1. Whisk together juice, vinegar, soy sauce, mirin and brown sugar. Let sit at least 15-30 minutes to marry flavors. Store covered and refrigerated for up to 3 days.

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