MISO BUDDHA BOWL🌿🍆🌿

Hello my Dearest Foodies,

As many of you know, I had to take some time off, since my sister was visiting from Slovakia; my home country. It's been eight years since she was here in Canada last time and two weeks wasn't even enough time to do everything we were planning.

Anyway, I made her some goodies, but I had time to take photo of this one only. She really loves my cooking and from this recipe her favorite was the miso dressing and caramelized eggplant. It's very easy to make and I hope you will try it too 😍

MISO BUDDHA BOWL
Buddha Bowl with Caramelized Tempeh, Veggies & Miso Dressing
Vegan – Gluten Free
Author: Lena’s Vegan Living

INGREDIENTS for 2
• Rice of your choice 1 cup (follow the cooking instruction on the package)
• Tempeh 150gr (cut into cubes)
• Baby Bok Choy 4 (washed and cut in halves)
• Chinese eggplant 1 (cut into wedges)
• Red cabbage ¼ shredded
• Carrot 1 (shredded or Julian cut)
• Low sodium Tamari ½ cup
• Garlic powder 1tsp
• Maple syrup ¼ cup
• Himalayan pink salt to taste
• Oil ¼ cup
• Sesame seeds 1tsp
• Scallions 2 sliced

PROCESS
• To caramelize the tempeh, you need to heat up about 1 tbs of oil on a frying pan.
• Add the tempeh, tamari with maple syrup and sauté quickly on each side until golden.
• Add garlic powder at the end and take it off the heat.
• Repeat the same with the eggplant.
• When ready, you may add white sesame seeds on both as well.
• Now you can lightly sauté your Bok Choy as well or just steam with salt and garlic.
• Arrange your bowls, top with scallions and serve with Miso Dressing.

MISO DRESSING
• Organic Miso 2tbs
• Low sodium Tamari 1 tbs
• Juice from 1 lemon
• Wakame fakes 1 tsp (or Nori sheets cut in small pieces)
• Garlic powder ½ tsp
• Ginger powder ½ tsp
• Maple syrup ¼ cup
• Sesame seed oil ½ tsp
• Water 1/4 cup
• Chili pepper flakes (optional)
Blend everything thoroughly in a blender.

THANK YOU FOR VISITING & BON APPETIT
FOR RECIPES PLEASE VISIT MY Lena's Vegan Living Blog

|