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Californian veggie Buddha bowl
Californian veggie Buddha bowl

Californian veggie Buddha bowl

Portions 2
Preparation Time
Cooking Time

Ingredients

  • 1 tbsp (15 ml) canola oil
  • 1 bag California-style vegetables
  • 1-2 cloves of garlic
  • 1/3 c (80 ml) brown rice
  • 6 oz (180 g) tempeh, julienned
  • 1 tbsp (15 ml) fresh ginger, minced
  • 1 tbsp (15 ml) soya sauce

Homemade sesame dressing:

  • 2 tbsp (30 ml) canola oil
  • 1/2 tbsp (7 ml) grilled sesame oil
  • 2 tbsp (30 ml) lemon or lime juice
  • 1 tsp (5 ml) nutritional yeast
  • 1 tbsp (15 ml) soya sauce
  • 1/2 tbsp (7 ml) honey
  • red pepper flakes, to taste
  • 2 tsp (10 ml) sesame seeds

  • 2 c (500 ml) mixed baby greens
  • 2 green onions, chopped
  • Fresh herbs, your choice or mixed (cilantro, mint, basil, etc.)

Preparation

  1. Preheat the oven on broil.
  2. On a baking sheet lined with parchment paper, mix vegetables with oil and garlic. Season.
  3. Cook in the oven for 15 to 20 minutes. Stir a few times.
  4. Cook rice in salted, boiling water (like pasta) for about 15 minutes or until tender. Drain and set aside.
  5. Toss tempeh strips with ginger and soya sauce. Put on baking sheet lined with parchment paper and roast in the oven for 5 to 10 minutes. 
  6. Put all the dressing ingredients in a jar, close the lid and shake vigorously.
  7. Put the food in separate bowls next to each other: lettuce, grilled veggies and the cooked rice.
  8. Garnish with roasted tempeh, green onions, fresh herbs and sesame dressing. 
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