Harvest of the day: Claytonia, broccoli leaves, parsley, rosemary
A Buddha bowl is a vegetarian meal, served on a single bowl or high-rimmed plate, which consists of small portions of several foods, served cold.
- Veggies: roasted vegetables like sweet potato, potato, broccoli, butternut squash, beetroot, Greens: spinach, beetroot leaves, broccoli leaves, chard, sauté
- Raw veg: red cabbage, carrot, cucumber, radish …
- Protein. Edamame, lentils, chickpeas, any kind of beans, tofu or tempeh.
- Grain: Rice, quinoa,Bulgur.
- Switch the sauce. Tahini or peanut butter sauce base
- Something pickled or similar: sauerkraut? Use pickled red onion or jalapeños instead!
Our buddha bowl will have:
- Roasted sweet potato with rosemary
- Home made hummus
- Stir fry broccoli leaves with garlic
- Chopped red onions
- Chopped red cabbage
- Tahini sauce
- 1 tin of chickpea (drained, keep aquafaba)
- ½ lemon juice, 1 large lemon
- 2 tbsp of tahini
- 1-2 small garlic clove, minced
- 2 tablespoons extra-virgin olive oil, plus more for serving
- 1/2 teaspoon ground cumin
- Salt to taste
- 2 tablespoons of aquafaba (depending on texture)
- Dash ground paprika, cumin or sumac, for serving
- 4 medium-to-large cloves garlic, pressed or minced
- ¼ cup lemon juice
- ½ cup tahini
- ½ teaspoon fine sea salt
- Pinch of ground cumin
- 6 tablespoons water, more as needed
In a medium bowl, combine the garlic and lemon juice. Let the mixture rest for 10 minutes, to give the garlic time to infuse the lemon juice with flavour.
Pour the mixture through a fine-mesh sieve into another medium bowl. Press the garlic solids with a spatula to extract as much liquid as possible. Discard the garlic.
Add the tahini, salt and cumin to the bowl. Whisk until the mixture is thoroughly blended.
Add water 2 tablespoons at a time, whisking after each addition until smooth. After about 6 tablespoons, you will have a perfectly creamy and smooth, light-colored tahini sauce.
- 150 g (¾ cup + 3 tbsp) plain (all purpose) flour
- 65 g (¼ cup + 1 tbsp) soft light brown sugar
- 0.5 tsp baking powder
- 0.5 tsp bicarbonate of soda (baking soda)
- 0.5 tsp salt
- 1 large egg
- 80 ml (⅓ cup) milk
- 4 tbsp melted unsalted butter, plus extra for your pan
- 1 tsp vanilla
- For decorating: Melted butter, Mix cinnamon and sugar
Brush your doughnut pan with some melted butter and set it aside. Preheat your oven to 180C/350F while you make your doughnut mixture.
Into a large mixing bowl, sift in the flour, baking powder, bicarbonate of soda and salt. Add in the brown sugar. Whisk it all lightly to combine, then set aside.
In a separate bowl, or ideally a jug, tip in the milk, egg and vanilla and whisk together. Gradually add in 4 tbsp of melted butter, whisking as you go so your butter doesn’t solidify when it hits the cold ingredients in the jug. Pour your wet ingredients into the bowl with your dry ingredients and mix together until just combined.
Transfer your doughnut batter to a piping bag and fill your donut pan no more than ⅔ full.
Bake in your preheated oven for 9-10 minutes until a skewer comes out clean and your doughnuts are springy to touch.
For sugared doughnuts, brush your cooled doughnuts with some melted butter and and roll in your cinnamon sugar