With the cool autumn weather setting in, my cravings are starting to turn from raw salads to comforting bowls of warm soup and hearty stews. Fortunately for me, I have a copy of Bowls! by Becky Striepe to help me with the seasonal transition. Becky is a Chic Vegan contributor, and she also writes for Eat Drink Better and her own blog Glue and Glitter, so you probably already know and love her tasty recipes.
While Bowls! does have recipes for delicious soups and stews, such as Warming White Bean and Kale Stew and Gingered Carrot Soup, it’s much more than a soup cookbook. Bowls! covers just about anything you can eat out of a – you guessed it – bowl. The bowls that are referred to in the book’s title are sometimes called Buddha bowls, are they are each a complete meal consisting of a starch, some veggies, a protein, a sauce, and a topping or two, all served together in a – you guessed it again – bowl.
Bowls! contains recipes for every meal of the day, starting with such tasty breakfast dishes as Tofu Rancherous Breakfast Bowls and Cheesy Stovetop Grits, and then moving into lunch and supper with recipes such as Asian Noodle Bowl and Peanut Butter Tofu Bowl.
In addition to bowl recipes that complete meals, Becky also encourages her readers to freestyle their own bowls. She includes a chapter dedicated to bowl layers, so you can mix and match your components for endless bowl possibilities. She also has instructions for cooking grains and dried beans, for those who may be new to this way of cooking. Recipes for mouthwatering sauces, such as Sorrel-Basil Pesto and Garlic Cashew Cream, and tasty toppings, such as Quick Pickled Onions & Jalapenos and Vegan Bacon, are included as well.
Bowls are quick, easy and convenient, and they’re perfect for any time of day. They’re also flexible and fun, and Becky’s has lots of delicious ideas for building bowls in Bowls! It’s a great addition to any cookbook collection! Bowls! can be purchased from Becky’s website here: http://www.glueandglitter.com/main/books/
Creamy Curried Tomato Soup
Makes 2 servings
Ingredients:
- 1 pint cherry tomatoes 2 cups veggie broth
- 1 cup raw cashews, soaked overnight and drained
- about a tablespoon of massaman curry paste
- 1 teaspoon soy sauce
- 1/2 of a Haas avocado,
- chopped handful of roasted cashews
- Sriracha sauce, to taste (optional)
Preparation:
- Put all of the ingredients into the blender except for the avocado, roasted cashews, and Sriracha. Blend until completely smooth.
- Transfer the soup to a small saucepan, and cook over medium heat, stirring constantly, just until the soup is heated through.
- Top with the avocado and roasted cashews, and drizzle the bowl with Sriracha, if you want some extra spice.
We have a copy of the Bowls! ebook for one lucky Chic Vegan reader. Follow the instructions below to enter. Contest ends at midnight eastern time on October 3rd. Good luck!
rice and teri chicken bowl
Vegan pad Thai
Tabouli
BBQ tofu and brussel sprouts on brown rice
I love the Goddess Bowl from lettuce love cafe. I make it at home too. Similar to the Buddha bowls mentioned in the post.