I am so excited to be a stop on Zsu Dever’s blog tour for her fab new book Vegan Bowls! Zsu’s recipes are always fantastic and full of flavor, and this book is no exception!
I consider myself somewhat of a bowl expert. Chalk it up to owning a food cart that served bowl food, I know my bowls. Bowls may appear to be simple at first glance, but bowls are so much more than their appearance. It isn’t merely food that is served in a bowl. They have layers of flavors and textures that unfold as you dig in to the dish. Or at least the good bowls do. Zsu has mastered the art of the bowl with this book, and her recipes are fabulous!
This book is brimming with delicious recipes for bowls from around the world. From grain bowls to sautéed bowls, salad bowls, soup bowls, breakfast bowls and a whole section on building your own bowls, Zsu’s got you covered. But really the book shines with the flavors of the bowls. Thai Panang Spicy Ginger Polenta Bowl with Bol Choy and Chickpeas, Korean Bulgogi Bowl with Black Bean Ssamjang, Enchilada Bowl with Pumpkin Cream Sauce, A holiday bowl filled with many of the components of Thanksgiving dinner, Irish Stew Bowl, Mushroom Larb with Rice Noodle Bowl. The recipes are so full of flavor and enticing, I want to make everything and go on a bowl diet!
Most of the recipes appear to be gluten-free (with the exception of a couple that use seitan or couscous or frekah), but she often offers you tips on making it GF, and you could easily substitute something else or choose from tons of other recipes that don’t have gluten. I for one will be cooking my way through this book all winter!
Thanks to Zsu and her publisher Vegan Heritage Press, they are letting me share a recipe from her book and give away a copy of her book! So leave your name in the comment section and tell me your favorite sauce or bowl. Good luck!
- 1 cup quinoa, rinsed well
- 1 1/2 cups vegetable broth
- 1 garlic clove, crushed
- 1/4 teaspoon sea salt
- 1/2 cup green peas, thawed if frozen
- 1 (13.5-ounce) can coconut milk, divided
- 1 to 2 tablespoons red curry paste
- 2 tablespoons peanut butter
- 3 (2-lobed) kaffir lime leaves
- 2 tablespoons reduced-sodium tamari
- 1/4 to 1/2 cup water
- 5 cups coarsely chopped vegetables (carrot, winter squash, summer squash, green beans)
- 1 cup sliced red bell pepper
- Sea salt and black pepper
- 1/2 cup Thai basil or Genoese basil
- QUINOA: Heat the quinoa, broth, garlic and salt in a small saucepan. Cover, bring to boil over high heat, reduce to medium-low heat, cover and cook for 15 minutes. Remove from heat and set aside for 10 minutes. Fluff with fork and add peas before serving.
- CURRY: Heat 1/4 cup coconut milk in a large pot over medium heat. Add the curry paste and cook until the milk reduces a bit, about 1 minute. Add another 1/4 cup of the milk and the peanut butter and cook for another minute. Add the remaining milk, the lime leaves, tamari, and 1/4 cup of water. Add the tough vegetables (carrot, winter squash) and cook for 4 minutes. Add the soft vegetables (summer squash, green beans) and simmer over medium until the vegetables are tender. Add the bell pepper and cook until crisp tender, about 1 minute. Add more water if the curry is too dry. Season with salt and pepper.
- To serve, divide the curry and quinoa among 4 bowls. Garnish with the basil.
- SOY-FREE OPTION: Substitute coconut aminos and 1/8 teaspoon sea salt for the tamari.