I love Buddha Bowls and let me just say this is my own personal mash up. Sorry if this is so far from a Buddha bowl in your book that you are having to zoom in to see “what the heck did she put in there”. This is basically a Heartie kitchen left over Bowl, but humor me and let’s say it’s a Buddha bowl.
Quinoa a perfect base and I like it right in the center so I can easily mix it up. The quinoa was not left over. It’s the only thing I made fresh for this one.
Baked green beans (farmers market beans) with onion and mushrooms, they were a previous side.
Roasted potatoes with leftover Steff’s Mac and Cheese, cheese sauce poured over the top.
Grilled corn that I cut from the cobs from a previous meal.
Sautéed collared greens a previous side and a previous post.
Sautéed mini eggplants, also a previous side and a previous post.
When it looks like you only have a little of this and a little of that and really not enough of anything to make a meal for anyone…think Buddha bowl. Steam up some quinoa or if that’s not your thing some rice or lentils. Put all those veggies together under a fabulous sauce and presto…left over Buddha bowl!
My personal preference is for Hak’s BBQ sauce on the top, but you be you and figure out what you enjoy best. Plant Strong and Heart Healthy ❤️ur ❤️
I spotted some big beautiful heads of cabbage while grocery shopping this week and decided I would try my hand at some cabbage rolls. Some of my childhood years were spent in Toledo Ohio, home of Tony Packos, made famous by Jamie Farr from his days on MASH. I had my first taste of cabbage rolls in the original Tony Packos. Those cabbage rolls from years ago were definitely not plant based, but this recipe fulfilled the taste test in our kitchen as a heart healthy substitute.
Mushrooms and lentils give a meaty texture and flavor. As I have said before I always make my lentils and quinoa in my rice cooker. This time I used 2 cups of dry lentils to 4 1/2 cups of water and once those were finished I did a quick turn around for the rice cooker and got the quinoa started with the same quantities. I did have more lentils and quinoa than I needed for this recipe. You will only need 1 cup of each cooked. Put the left overs in the refrigerator and you can toss them in a buddha bowl later in the week. While the lentils were in the rice cooker, I chopped up the mushrooms and onions, and got them sautéing in a skillet with the minced garlic. Add a little bit of water or vegetable broth if needed to the skillet to prevent sticking. I also trimmed the outer leaves off the cabbage, cut out the stem and put it in a big pot to steam with about 3 inches of water.
Once the lentils and quinoa were done I added 1 cup of each of them to the skillet with the mushrooms, onions, and garlic. Add all the seasonings at this point, including the fire roasted tomatoes, mix well and heat through. Taste the mix and see if it needs any more seasonings, adjust the seasonings to suit your taste.
After the head of cabbage steamed I slowly pulled the leaves off and got them ready for the filling. Some of the leaves had thick stems so I cut them out leaving a triangle shape at the base of the leaf. I used a 1/3 cup measure to fill each leaf, roll up from the bottom over the filling , then roll the sides over and then roll from the bottom away from yourself. The cabbage leaves want to roll up this direction all by themselves.
I poured pasta sauce into the bottom of my 9 x 13 pan, just enough to coat the bottom of the pan and prevent the cabbage rolls from sticking. Roll the cabbage rolls up and place them seam side down in the pan, placing them close enough together that they stay rolled up.
Drizzle pasta sauce over the top and cover with foil. Bake in a 350° oven for 1 hour and then its best to let them sit for just a couple of minutes to cool down before serving.
•1 large head cabbage
•1 cup cooked lentils
•1 cup cooked quinoa
•3 cups diced mushrooms
•1 medium yellow onion
•3 tsp. minced garlic
•2 Tbsp. tamari
• 1 tsp. smoked paprika
•2 Tbsp. dijon mustard
•2 Tbsp. parsley, dried
•1 can fire roasted tomatoes
•1 jar pasta sauce
•1/2 tsp. liquid smoke
Prepare the lentils and quinoa
Remove the core from the head of cabbage and place it in approximately 3 inches of water, bring to a boil, lower the heat and cover. Allow to steam for approximately 20 min. until the leaves come off easily.
In a large skillet cook onion, garlic and mushrooms, 7-8 minutes, stirring occasionally. Add water 1 to 2 Tbsp. at a time, as needed to prevent sticking.
Add the lentils and quinoa to the mushroom mixture, stir to combine.
Add the tamari, smoked paprika, dijon mustard, dried parsley, and fire roasted tomatoes. Mix well and heat through.
Pre-heat oven to 350°
Peel a leaf off of the cabbage head and place it onto a work surface with the stem side facing you. Trim any very thick portions of the leaf near the base. Spoon 1/3 cup of filling onto the center of the leaf. Fold the base side over the filling, then wrap the sides inward over the filling. Roll the center away from you to wrap everything up. Place the roll, seam side down, into the baking dish. Repeat until all of the filling is used.
Pour the remaining pasta sauce over the rolls, cover and bake for 1 hour. Allow to cool for a few minutes before serving.
This recipe is a great way to use up any extra quinoa you may have on hand. If you are making fresh quinoa for this recipe please refer to my previous post and try your hand at making quinoa in your rice cooker. Remember quinoa is gluten-free and packed with protein! I usually have a big bag of regular quinoa from Costco in my pantry. I also have small bags of multi colored quinoa that have found at my local Kroger grocery store. Tabbouleh is traditionally a vegetarian salad made of mostly finely chopped, parsley with tomatoes, mint, onion, bulgur, olive oil, lemon juice, salt and pepper. This as you will see is an adaptation of the traditional, absolutely oil free. I am sure there are numerous ways you can play with this recipe and make it your own. For now this is what our family enjoys, however each time I think we tweak it just a little, so tweak away. I serve this cold as a side salad.
If you are using uncooked quinoa, combine the quinoa with the water in a pan and bring to a simmer, reduce heat to low. Cover and cook for 30 to 35 minutes. Remove from heat and let sit covered for 5 min., fluff with a fork and refrigerate until chilled, approximately 2 hours.
Combine chilled quinoa, parsley, cilantro, cucumber, mint, red onion, salt and ACV, mix together and serve immediately or chill.
I have been using a rice cookers for several years and I am currently on my second one. The one I have has two setting, one for white rice and one for brown rice. I have consistently cooked either brown or white rice and nothing else, it does have a steaming basket but I have yet to try it. A few weeks ago my son purchased a rice cooker for his apartment and read the instruction book, something I had neglected to do since mine only had two buttons and I think I can tell if its brown or white rice. He informed me that his rice cooker could also cook quinoa and had a button specifically for that purpose. I curiously went to my stash of instruction manuals and fished out the one for my rice cooker, but there was no mention of quinoa or any other grains that could be cooked in there. Having burned quinoa on my stove top before I was anxious to give my rice cooker a try. Using a 2/1 ratio, 2 parts water to 1 part quinoa, I clicked the white rice button and waited.
Quinoa is a seed related to the beet and chard families that looks and tastes like a grain but packs as much protein as meat. It is versatile and can go almost anywhere a grain can go. It can replace rice in a stir-fry or couscous in a salad. You can even eat it in the morning instead of oatmeal. Quinoa is gluten free and easy to digest. Quinoa is native to Andean cultures and the Incas referred to is as “mother of all grains”.
The light on my rice cooker clicked from red to green indicating that it was finished. Tentatively opening the lid I found to my delight that it was fluffy and steamy, and a success. No longer will I accidentally burn quinoa to the bottom of my pans, my rice cooker has a new purpose.