Budda bowls are filling dishes made of greens (raw or cooked), grains, broth and beans and are great for a quick flavourful dinner. The good thing about them is you can stick pretty much anything you want in them.
The ingredients in mine were largely sourced from the reduced bin in a local supermarket and an ethical food shop whilst I was out on the hunt for vegan cheese yesterday (another story entirely) so it was a very cheap but very delicious dinner.
- Pint of vegetable broth with a half-thumb sized piece of ginger, a clove of garlic and some fresh red chilli – all finely sliced thrown in to infuse for 10 minutes
- Some steamed broccoli, carrot, and sugar peas
- Raw spinach and spring onion
- Buckwheat noodles
- Cashew nuts
- Pressed tofu
Simply cook the buckwheat noodles in the vegetable broth for 5-6 minutes and put the carrots, broccoli and sugar peas in to steam (use microwave steamer to get them done in a couple of minutes).
Whilst they are cooking heat a little oil in a pan and fry some slices of tofu for a couple of minutes each side so they are golden and crispy. About 30 seconds before the end add a handful of cashew nuts to toast.
In a bowl arrange the noodles, raw and fresh vegetables and fried tofu in a bowl. Top with the toasted cashew nuts and a couple of spoons of the broth. Add a little more fresh chilli if you like your bountiful bowl hot!
I found the vegan cheese by the way, I have yet to try it. As a cheese lover I am skeptical…..
I would like to say “now that summer has arrived” but, this being the UK and the unpredictable weather makes it very hard to claim summer has ever arrived, I will just leave it as “it has felt like summer had arrived today”.
As summer feels to arrive, so does the expectation of an alfresco lunch. If I lived in a more Mediterranean climate I probably wouldn’t rush down the garden, plate and cutlery in hand as quick as a flash as I would be confident in the weather being the same day after day for months and missing a day would not matter. But not here. This is Yorkshire and when the sun shines, we get outside.
Each Thursday I have an organic vegetable box delivery and in today’s box of delight was, amongst other things, a bundle of fresh asparagus. I love asparagus simply cooked for a few moments in boiling water and dressed with salt and lemon or a light garlic butter and todays bundle was just calling out to be cooked and served alfresco with one of the other delights that I had purchased this morning. A fresh, dressed crab.
I adore crab, it is absolutely my favourite shell fish. I never buy just the white meat, as I think that the soft brown meat when dressed properly is just as tasty, if not more so. It spreads like pate on bread and is delicious stirred over steaming hot pasta and dressed with some fresh basil and parmesan. This dish is so simple, so quick and so tasty. Serves two.
- One dressed crab
- Two slices of rye bread
- A bundle of asparagus
- Sea salt
Bring a small pan of water to the boil, cut the woody ends off the asparagus and drop in to the water. Cook for two minutes. Drain the water away.
Mix the white and brown meat of the crab together and spread generously onto the rye bread.
Along side the crab and rye, arrange the asparagus. Squeeze over a little lemon and sprinkle with salt.
Crab on Rye with Asparagus