Hello My Dearest Steemians,
I am honored to be the GUEST JUDGE for this week’s CULINARY CHALLENGE WEEK #45 hosted by our dear @woman-onthe-wing.
As many of you know, I have been participating in this challenge for a while and it's truly been a pleasure. I made so many new friends here and I won a few PRIZES as well, which I am very grateful for.
This week I am on the other side of the table...oh my, how very exciting!!!
I wish you all the best and I already know that you are not going make it easy for me. Your entries will be outstanding, as always, so it will be very challenging to choose the winners. Nevertheless, I can't wait to see your entries!
As you already know, the theme I selected this week is the very popular BUDDHA BOWL.
They are highly nutritious, due to the wide range of nutrients which a typical Buddha Bowl must possess. You can throw in anything you like, as long as it consists of plant based protein, veggies, cooked, raw or both, carbs, dressing and almost always, avocado.
Examples of typical plant based protein would be: all types of beans, nuts, tofu, tempeh, quinoa nuts and seeds. All plants contain sufficient amount of protein for the human body. Adding products such as tofu or tempeh, legumes and nuts to your Buddha Bowl is extra assurance that you will feel satisfied.
The other important component is the dressing; it enhances the overall taste and makes it especially flavorful. I highly recommend that you make your own dressing and do not use store made. It is not too much work and you can have it all ready in the refrigerator for up to five days, as long as it's sealed in a tight container.
I have chosen these three examples of delicious Buddha Bowls I made in the past for inspiration.
FRESH BUDDHA BOWL
Garbanzo & Veggies with Tahini Dressing
TAHINI DRESSING
• Tahini ¼ cup
• Juice from 1 lime (you can add more if you like)
• Yellow organic mustard 2tsp (or mustard of your choice)
• Nutritional Yeast 1 tbs
• Himalayan Pink salt to taste
• Water ¼ cup (you may add more if needed)
Blend all in a blender
WINTER BOWL
Oven roast sweet potatoes, Mung Beans & Spicy Cashew Dip
FOR RECIPE, PLEASE FOLLOW THIS LINK:
https://www.lenasveganliving.com/winter-bowl
MUSHROOM BUDDHA BOWL
Mushroom Fried Rice with Edamame Beans, Broccoli and Miso Dressing
MISO DRESSING
• Sesame seed oil ¼ cup
• Juice from 1 lemon
• Tamari 1tbs
• Organic Miso 1/4 cup
• Wakame Flakes 1tsp
• Garlic powder 1tsp
• Ginger powder 1/2 tsp
• Maple syrup ¼ cup (or coconut sap)
• Water 1/4 cup (you may add more if needed)
• Chilli pepper flakes just a pinch (optional)
Whisk all the ingredients in a bowl.
THANK YOU FOR VISITING AND I LOOK FORWARD TO YOUR ENTRIES 🍇🍍💚🍓🍉
https://www.lenasveganliving.com/lenas-vegan-living-blog
