Advent day 7 – Bowl food

So today I finally started my Christmas shopping out in Norwich with my daughter. It was a pretty grim morning - wind and torrential rain so we spent a fair part of it holed up in Costa with my mum, dad and sister. Following a pastry their for breakfast my rather unhealthy day continued with lunch of chips and beer (form the Grosvenor Fish Bar and eaten at the bird cage pub a great Norwich tradition of recent years!). So after scratching my head as to what to post I thought I would share one of my more healthier vegan recipes to atone for my sins of dunking chips in gravy!

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Ah the Buddha bowl - a vibrant dish of healthy goodness that disports itself all over Instagram! Over the years I've become a real fan of bowl food - but more because asIi get older I have an obsession with buying lovely dishes and mugs - you can't have too many right? (the same also applies to pens and notebooks!)

What you see above is one of my go to healthy lunches (normally made on a Monday after a weekend of too much eating and drinking). It's a zingy soup made up of what ever veggies I can rustle up from the fridge - but the key ingredients are ginger, garlic and chilli to give a real spicy hit that satisfies the taste buds with out being heavy on the calories. I also throw in a handful of healthy noodles - today it was black rice and organic buckwheat - just enough to give it a bit more bite and texture. Here is the rough recipe to serve two:

Ingredients:

  • A large bowl full of chopped veggies and plenty of green ones. Today i used cabbage, spinach, green beans, spring greens, peppers ad onions.
  • 150 grams of noodles
  • Two tea spoons of minced ginger and garlic (I make batches of this and freeze in ice cube trays)
  • Some vegetable stock
  • A splash of soy sauce
  • As much chopped fresh chilli as you dare (red or green)
  • A teaspoon of coconut or sunflower oil

Method:

Heat the oil in a large pan or wok. Softer the onion in the oil until translucent then add the ginger garlic and chilli and fry for about 30 seconds then tip in all the veggies. Stir fry for a few minutes until softened then add a pint of water and the stock and bring to the boil. Cook for 3 or 4 minutes before adding the noodles and cook for a further five minutes. Serve in your favourite bowl topped with coriander and a splash of chilli sauce if you fancy (I always fancy!)

 

 

 

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