This recipe has been delayed for quite some time, sorry for the wait! This is another delicious take on the Buddha Bowl idea from Well and Full. The chickpeas add a spicy crunch to this bowl, while the red pepper sauce adds a bright punch. And yes, I confess that I added some rotisserie chicken to this dish, as you can see in the photos- BUT it usually is completely vegan. The Daily Burn describes Buddha Bowls as, “similar to macrobiotic aka macro bowls in that they incorporate the eating principles of Chinese and Japanese medicine and include raw or roasted veggies, beans, a whole grain, like brown rice, farro or quinoa, and sometimes fish, with every meal. This way of eating is thought to be “ideal” for reducing toxins in the body and lowering your risk of chronic diseases.” If you are into this recipe, you will love the Mango Chicken Buddha Bowl as well!
Sorry in advance for such a short post. I am trying to keep up with providing you all with tasty recipes while also trying to live life to the fullest for my 8 months in Hawaii. I know you are all awesome, so I am sure you understand. I am writing this post at 12:15 AM before heading to bed so that I can wake up at 5:30 to head to the North Shore to watch the sunrise and surfing before I go into work again tomorrow afternoon. =)
This week I had a fresh pomegranate for the first time. I know that probably sounds crazy but I had only eaten pomegranate flavored things before, never an actual pomegranate. At first, I struggled with peeling it correctly and getting all the good stuff out. Once I had all the seeds out, I could not stop snacking even though I knew I needed them for this recipe! I found this recipe from Clean Eating magazine on the Kahakai Kitchen blog.
Wow has a month seriously already passed since the last Secret Recipe Club reveal day?! I guess time flies when you’re having fun right? Between school, work and a trip to Italy, I somehow managed to still get my recipe made for this month’s Secret Recipe Club. I can also say that I am very happy I did because I found so many good recipes on my assigned blog this month, Angela’s Kitchen.
I know that I have told you that most of my new roommates are vegetarians, but I don’t think I have told you that I finally am living with a fellow foodie! Kelcey is my good friend from high school; I can’t even go into all the stories that we have from the past seven years. She is a nutrition major, works at whole foods and does personal chef work for people around Boulder- can’t get much better than that right? I have never lived with someone who has a passion for cooking too, so obviously I am excited about this! I am also excited to see her vegetarian recipe ideas, since I mainly focus my meals around meat. I know that some more veggie recipes will make some of you very happy, so stay tuned! Either way, Kelcey and I wanted to make hummus for our other roommate’s 21st birthday, yes another 21st.
I feel the need to start this post by saying that this was supposed to be a recipe for Mexican Posole. Of course, I had a bit of trouble with the one ingredient needed to make an actual posole- the hominy. I have heard many people say that they usually used canned hominy, but I decided to use dry hominy since that was what was in the pantry. Recalling my artichoke disaster, I am noticing a trend that apparently canned food works better for a lot of things. Luckily, I had a feeling the dry hominy would take a long time to cook and decided to cook it separately, rather than cooking it in the stew. I must have refilled the pot with water at least four times, but the hominy still wasn’t getting soft. I don’t know what I did wrong, but I had to improvise from there. I decided that white kidney beans would be a good substitute for the hominy, since they kind of have a similar texture.
This week I finally had a chance to go home and visit my family, and see my brother’s new American Bulldog/Boxer puppy! For me, visit home now consists of doing many loads of laundry (four huge loads this time), cooking with my mom, and playing pool with my dad. This week was especially exciting for me; my mom gave me a lighting kit! Hopefully now my little, yellow-tinted apartment will be easier to photograph my food in. =)
Involtini is great because it gives the cook room to be creative. You can fill involtini with pretty much whatever you desire. We chose a garlic white bean dip that my mom had made for a previous appetizer and added a classic match for pork, apples. This dish was great serves with swiss chard and wild rice.