The Whole Food Vegan Podcast

Beetroot curry, soup, reading food labels, bouillon and Buddha bowls

December 05, 2021 Mark & Sue Season 1 Episode 6
The Whole Food Vegan Podcast
Beetroot curry, soup, reading food labels, bouillon and Buddha bowls
Show Notes

In this episode, due to illness we had to record this episode in two different locations, it made for quite an interesting experience for us both!

This week we welcomed our listeners from around the world, thank you to everyone that has listened, we really appreciate it.

This week we talk about a delicious aromatic beetroot and coconut curry, and how we've also turned this into soup. We then went on to talk about basic principles for cooking soups and how they can be used in a range of recipes.

Our the tip of the week this week is about reading labels in shops, particularly being able to spot accidentally vegan products.

Recipe of this week is Buddha bowls, think of a salad on steroids! We talk you through the basic principles for putting together this dish and give you ideas on how to create your own.

Our ingredient of the week is bouillon, an instant vegetable stock powder which gives a wonderfully deep flavour to so many of our dishes.

As ever, please do let us know your feedback in the comments and remember to subscribe where you received your podcasts.

Resources and show notes

Basic principles for making a buddha bowl

  1. Choose your carbohydrate - Rice, noodles, couscous, quinoa
  2. Choose your protein - Black beans, lentils, tofu, seitan
  3. Cook vegetables - Asparagus, roast beetroot, roasted sweet potatoes, smashed fried new potatoes
  4. Prepare raw vegetables - tomato, cucumber, lettuce, sweetcorn, peppers, spring onion
  5. Dry fry some seeds or nuts - Cashews, linseeds, hazelnuts, pecans, pine nuts, sesame seeds
  6. Prepare a dressing - Mix an oil (Olive, sesame, sunflower) with an acid (Apple cider vinegar, lemon juice), and in some additional flavour (Tahini, peanut butter, mustard)

Prepare the bowl with the carbohydrate, protein and all of the vegetables stacked neatly into sections around the bowl, drizzle over the dressing and sprinkle on the seeds and nuts.