I’m so excited about my friend Jackie Sobon’s new cookbook Vegan Bowl Attack! Not only does Jackie take amazing photographs, but her recipes are killer too! I’m also extremely attracted to any food in a bowl (which may be why I started Native Bowl food truck in Portland). Let me just say that Jackie knows her bowls!
The book is jammed with more than 100 one-dish meals, and so many are gluten-free or easy to adapt to gluten-free (since that’s how I have to roll). There are amazing breakfast bowls, yummy snack bowls, fantastic soup and salad bowls, awesome entree bowls, delectable dessert bowls and a whole chapter on bowl essentials! I totally plan to cook my way through Jackie’s book. Jackie, thank you so much for writing such a fantastic book!
Jackie and her publisher Fair Winds Press is not only letting me share one of my favorite recipes from the book, but also do a giveaway (for US and Canada only). So if you’ve been eyeing this book, make sure to enter through the Rafflecopter box below and leave a comment.
- 1 cup (184 g) long-grain brown rice
- 2 cups (245 ml) water
- ½ pound (225 g) broccoli florets
- 1 can (15 ounces, or 425 g) adzuki beans, rinsed and drained
- 1 tablespoon (15 ml) liquid aminos
- 2½ tablespoons (38 ml) water
- 2 tablespoons (32 g) almond butter
- 2 teaspoons red curry paste
- 1 to 2 tablespoons (15 to 20 ml)
- lime juice
- 1 cup (170 g) store-bought vegan kimchi
- 2 tablespoons (16 g) black sesame seeds
- To make the bowl: Place the rice and water in a rice cooker (that has a steamer basket) and cook for 20 minutes or until the rice is soft. For the last 5 minutes of the rice cooking, place the broccoli florets in the steamer basket and cook until bright green and slightly crunchy. In a small pot over medium heat, mix the adzuki beans with the liquid aminos and cook for 2 to 3 minutes.
- To make the red curry almond sauce: Whisk all of the ingredients together until smooth.
- To assemble: Divide the rice and broccoli among 4 bowls. Divide the adzuki beans among the bowls. Place one-quarter of the kimchi in each bowl and drizzle the red curry almond sauce over the top. Garnish with the black sesame seeds and serve.
- Gluten-free • Soy-free options
- Reprinted from Vegan Bowl Attack!: More than 100 One-Dish Meals Packed with Plant-Based Power By Jackie Sobon, published by Fair Winds Press.
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