Nourish bowls, also known as macro bowls/buddha bowls/grain bowls, are a large bowl of grains, greens, veggies… They can basically be whatever you want but the important point is that there’s a large variety of things in your bowl. Each bowl starts with some kind of base (rice, other grains, cooked sweet or regular potatoes, salad greens, darker leafy greens, etc.) and then a mix of whatever you like is built on top. This particular bowl features both fluffy cooked quinoa and spring greens, topped with roasted broccoli and asparagus (something cooked), cherry tomatoes and herbs (something fresh), sauerkraut (something pickled), roasted seasoned chickpeas (something crunchy), and a beautiful miso lemon tahini dressing. You can put anything you like in your nourish bowl, but if you’d like to try this one, all the individual components are listed out in an easy to follow format below. You can prep all these ingredients at one time if you like, and store them in your refrigerator to eat throughout the week. You can eat your nourish bowl cold, warm, or a mix of the two. Heat up any individual component and combine when you’re ready. Enjoy experimenting! This recipe was contributed by Liz and Paul Madsen of Zardyplants, a vegan food blog.
Loubia is here to make you go “beananas” with every nourishing spoonful. You will wonder where this recipe “bean” has been all your life. Check out the complete step-by-step guide to making this Loubia (Moroccan Stewed White Beans), along with information about modifying it to suit different dietary needs. This recipe was contributed by Chef Adam Sobel from The Cinnamon Snail, a vegan and kosher caterer located in New Jersey.
This dairy-free dip is tastes like cheesecake but is made from tofu! It’s a great dip for fruit, pretzels, or graham crackers. Many graham crackers are not vegan (usually honey is the issue), but Nabisco makes an accidentally vegan version (in a red box) or you can try making your own vegan graham crackers. This vegan cheesecake dip recipe was contributed by Liz and Paul Madsen of Zardyplants, a vegan food blog.