A Bountiful Bowl

Budda bowls are filling dishes made of greens (raw or cooked), grains, broth and beans and are great for a quick flavourful dinner. The good thing about them is you can stick pretty much anything you want in them.

The ingredients in mine were largely sourced from the reduced bin in a local supermarket and an ethical food shop whilst I was out on the hunt for vegan cheese yesterday (another story entirely) so it was a very cheap but very delicious dinner.

Ingredients:

  • Pint of vegetable broth with a half-thumb sized piece of ginger, a clove of garlic and some fresh red chilli – all finely sliced thrown in to infuse for 10 minutes
  • Some steamed broccoli, carrot,  and sugar peas
  • Raw spinach and spring onion
  • Buckwheat noodles
  • Cashew nuts
  • Pressed tofu

Simply cook the buckwheat noodles in the vegetable broth for 5-6 minutes and put the carrots, broccoli and sugar peas in to steam (use microwave steamer to get them done in a couple of minutes).

Whilst they are cooking heat a little oil in a pan and fry some slices of tofu for a couple of minutes each side so they are golden and crispy. About 30 seconds before the end add a handful of cashew nuts to toast.

In a bowl arrange the noodles, raw and fresh vegetables and fried tofu in a bowl. Top with the toasted cashew nuts and a couple of spoons of the broth. Add a little more fresh chilli if you like your bountiful bowl hot!

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I found the vegan cheese by the way, I have yet to try it. As a cheese lover I am skeptical…..

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Spiced Butternut Squash Soup

It have been suffering with a really bad cold, which it typical given it has been the school holidays but in someways rather than rushing around from place to place, milling with the crowds and spending a fortune its been rather nice. We have spent some quality time at home, playing games, making food, watching films and snuggling up.

Over the weekend, after being rather indulgent, and scoffing our way through far too much pizza (loaded with jalapeños, in a bid to kill the lurg), I felt really in need of an injection of fresh vegetables and cooked up this spiced butternut squash soup. Hearty and warming and pepped up with plenty of chilli it really hit the spot.

I am addicted to making soups in my slow cooker, I just chuck in the veg, stock and whatever else I have to hand, pop on the lid, go about my day and at dinner time we have a fresh, nutritious, and cheap soup that will also last in the fridge for days.

Download the recipe in PDF: Recipe Spiced Butternut Squash and Leek Soup

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