Hello my Dearest Steeminas,
I posted three recipes this week already, because as you know, I am participating in CULINARY CHALLENGE and Steemit IRON CHEF CONTEST.
Well, now here is another super delicious recipe and this one is for my favorite contest, the VEGAN WEDNESDAY, initiated by our Sweetheart @heart-to-heart. She is doing wonderful job educating about healthy and compassionate living everywhere she goes and she is also a big supporter of FRUITS AND VEGGIES MONDAY CHALLENGE initiated by me 🌸💖🌸💖🌸
I have many highly nutritious and very flavorful Buddha Bowls recipes and today I would like to share one with Shiitake mushrooms.
Oh and if you are wondering why I named this bowl Laughing Buddha, then here is your answer. They are actually two reason; one is because the potato looks like big smile if you turn the bowl upside down and the other is because Laughing Buddha symbolizes Joy and Abundance. I believe that we all have the essence of this happy Buddha within and all we have to do is to let it shine.
The legend says that he was a monk who lived two thousand years ago and was know for traveling from village to village spreading laughter and joy with a bag of toys for kids.
To Find out more you may folow this link: http://www.enjoythemomentrituals.com/the-history-of-laughing-buddha/
Now back to my favorite Shiitake mushroom that are usually very pricey, so you can use regular mushrooms instead. I buy them only if they are on sale and I have few recipes with them on my recipe page. If you haven’t tried them yet, I highly recommend. Also, regarding the cashew sour cream, you can use Tofutti vegan sour cream instead, if you want to save time.
At last, I would like to point out the Urad beans which are very cost effective and highly nutritious. They have been cultivated in India since Ancient times and they are great source of protein and dietary fibre, low in fat and rich in B complex vitamins, calcium and potassium.
LAUGHING BUDDHA BOWL
Purple baked potato with cashew sour cream, Shiitake mushrooms and Urad beans.
Vegan – Gluten Free
Author: Lena's Vegan Living
INGREDIENTS
Urad beans 1/2 cup
Garlic cloves 2 minced
Black pepper to taste
Himalayan Pink salt to taste
Oil 1tbs
Shitake mushrooms sliced 1cup (or mushrooms of your choice)
Scallions to garnish
PROCESS
Wash the beans thoroughly and cook under the lid in 1 cup of water. You may add more water if needed.
Cook for about 1 hour. You’ll know they ready when they begin to split.
Sauté minced garlic on few drops of oil and add to the beans with salt & pepper.
Sauté the mushroom on few drops of oil with salt and pepper until golden brown.
BAKED POTATO
Purple potato 1 (washed)
Himalayan Pink salt to taste
Oil
PROCESS
Preheat the oven to 400F.
Make one long incision in the middle.
Place the potato on baking sheet lined with parchment paper.
Lightly brush it with oil and place it in oven for 40min.
When ready, make the opening little wider with two forks pushing the sides apart from each other, but be careful not to overdo it.
Add salt, little bit more oil and put it back in oven on broil for 5 to 7 more minutes.
CASHEW SOUR CREAM
Cashew 1 cup (soaked for 6 hours and drained )
Juice from 1/2 lemon
Apple Cider Vinegar 1tbs
Himalayan Pink Salt to taste
Water 1cup (you may add more if needed)
Blend everything in high power blender by adding the water gradually. Start with pulse first and give a spin at the end to make as smooth as possible.
THANK YOU FOR VISITING & BON APPETIT 🍇🍍💚🍓🍉
https://www.lenasveganliving.com/lenas-vegan-living-blog
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@heart-to-heart/winner-winner-no-chicken-dinner-cuz-it-s-vegan-week-6-veganwednesday-contest-special-week-7-announcement