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.
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.
This vegan chili recipe is a hearty, filling meal. It’s easy to make and stores well for next-day lunches. I like to serve with crackers, but this dish is satisfying all on its own. If you’re exploring Meatless Monday, it’s a perfect dish. You won’t even miss the meat.
I really like this recipe because not only is it delicious, but it’s also easy on the budget!
Matzo Brei is a classic Jewish frittata-like breakfast food often eaten at Passover. In this vegan version, soft, savory chickpea “eggs” flecked with mushrooms and rosemary contrast deliciously with shards of crispy, slightly charred matzah crackers. It’s comfort food through and through. Also a soy-free, nut-free recipe, can be gluten-free.
The past few Passovers I just skipped it but this year I wanted to make a vegan version of Gefilte fish—a version without the cruelty and death, without the cold tastelessness and slime. And I wanted it to look like the original and taste like fish (but better).
This is the recipe I came up with. It’s made with chickpeas and sautéed vegetables. The fish flavor comes from the seasoning—kelp and dulce flakes (if you don’t have both you can just use whichever you have), Old Bay, and lemon. They look just like Gefilte fish, the texture is spot on and they taste like a much yummier version of the original “treat.” I’m so glad my Vegan Gefilte “Fish” will grace my seder table this year. Happy Passover and Enjoy!