This was a very saucy meal; everything was smothered in creamy or spicy delicious-ness. Spicy peanut sauce always fares well for us, and the Buddha bowl managed to stand its own. Crunchy chickpeas with roasted vegetables and that creamy garlicky sauce is a pretty great combo!
Roasted Buddha Bowl
via Oh She Glows (Angela Liddon)
For roasting and serving:
1 head broccoli, chopped into bite-sized pieces
1 head cauliflower, chopped into bite-sized pieces
1.5 cups cooked chickpeas, drained and rinsed (or one 15-oz can)
1 tbsp oil, divided
Salt & Pepper
Cooked grains, for serving (we used brown rice)
For the dressing:
½ cup cashews, soaked
2 tbsp fresh lemon juice
1 tbsp tahini
1 large garlic clove
¼ tsp fine grain sea salt
¼ cup nutritional yeast
6 tbsp water, or as needed to thin out
Soak cashews in a bowl of water overnight or for 8 hours. For a quick-soak method, pour boiling water over cashews and let sit in the bowl for at least 45 minutes. Preheat oven to 400 F and line two large baking sheets with parchment paper. Place chopped broccoli and cauliflower onto one baking sheet. Drizzle with 2 tsp oil and mix with hands until coated. Sprinkle with salt and pepper. Set aside. Place a couple paper towels on the other baking sheet and spread out the drained and rinsed chickpeas. Place 2 more paper towels on top and roll the chickpeas around until completely dry. Drizzle with 1 tsp oil and roll around the chickpeas with your hands until they are all coated. Sprinkle with salt and pepper. Roast the broccoli, cauliflower and chickpeas for 15 minutes at 400 F. After 15 minutes, give the chickpea pan a gentle shake to roll them around in the pan. Roast both pans for another 10-15 minutes or until the broccoli and cauliflower are cooked through and the chickpeas are golden in colour.
Meanwhile, prepare the dressing by adding all dressing ingredients into a blender and blending on high speed until smooth. When the vegetables and chickpeas are ready, remove from oven and place into a large mixing bowl. Add your desired amount of dressing on top and toss until coated. Season to taste. Serve over a warm bed of grains with more dressing drizzled on top.
Spicy Peanut Butter Tofu
via Kalyn’s Kitchen (Kalyn Denny)
For the tofu:
14-16 oz. firm or extra firm tofu
1 tbsp peanut oil
several large garlic cloves, sliced
large piece of ginger root, sliced
2-3 tbsp diagonally sliced green onions (for garnish)
For the sauce:
3 tbsp soy sauce
3 tbsp rice vinegar (not seasoned rice vinegar)
2 tbsp smooth natural peanut butter
1 tbsp agave nectar
2 tbsp vegetable stock or water
1 tbsp Sriracha Rooster Sauce (more or less to taste)
Drain the tofu well in a colander placed in the sink. Then put tofu pieces between a double layer of paper towels and press down with your hand so the liquid in the tofu is absorbed by the towel. Cut tofu into lengthwise strips about 1 inch wide. Whisk together the soy sauce, rice vinegar, peanut butter, agave, stock or water, and then add the Sriracha Sauce. (I would start with a smaller amount of Sriracha, taste, and decide when it is hot enough.) Cut the pieces of garlic and ginger, and diagonally slice green onions.
Heat the dry wok (or heavy pan) over high heat for one minute. Then add the peanut oil and heat about 30 seconds more. Add the sliced pieces of ginger and garlic and cook just until they are fragrant (about 30 seconds); then remove and discard. Add tofu pieces, lower heat to medium high and cook, turning often, until the tofu is nicely browned on both sides, about 7-8 minutes. When all the tofu pieces are browned, add the sauce, turn heat to low, and cook just until the sauce thickens slightly and coats the tofu. (Don’t cook too long or the sauce will get too thick and won’t pour over the tofu pieces.) Remove pan from the heat, transfer tofu pieces to a plate and pour sauce over and garnish with green onion slices. Serve hot.