Buddha Bowls: The Easiest Meal Ever

I don’t recall how I came across Buddha Bowls in the first place, but it was probably while browsing Pinterest a few months ago. I was immediately drawn to the rich colors of all the vegetables together and, since it was Lent season, the easiness of making them.

As for why they’re called Buddha Bowls, the best thing I could find was this article, where writer Rachel Tepper Paley delves into the composition of the bowls and interviews an Instagrammer. This part stuck out to me as the most “informative”, as far as informative goes for the title of the article.

At their core, Lein said, Buddha bowls are about “balancing the different types of food that you eat,” and not eating too much of any one thing.

Essentially, Buddha Bowls consist of one type of grain (quinoa, rice, bulgar, etc), greens (kale, spinach, lettuce, arugula, etc), healthy carbs (chickpeas, beans, etc) and veggies (carrots, broccoli, tomatoes, literally whatever). As you can imagine, the possibilities are basically endless.

I made a relatively simple version using Qrunch quinoa burgers and roasting chickpeas in turmeric. I will say that in these photos, I used broccoli, but I’ve also used thinly sliced red cabbage drizzled with EVOO and vinegar and it’s soooo good. I also made tzatziki sauce from scratch Recipe below!

Ingredients

1 Qrunch quinoa burger
1 fat carrot
1 handful broccoli
1 can chickpeas
turmeric powder
spray oil
salt and pepper

Directions

  1. In a pan, fry your quinoa burger until cooked through. Make sure to spray the pan beforehand to avoid sticking. Crush with a utensil once done and set in your bowl.
  2. In another pan, cook your chickpeas with turmeric powder, salt and pepper. Spray your chickpeas with spray oil so they don’t stick to your pan while they’re cooking.
  3. Steam your broccoli by boiling water in a pot, place your broccoli in a strainer, and cover with a pot lid. Let sit until your desired firmness. I like mine on the crunchier side. Plus, I like to not kill off all of the vitamins and minerals in my food.
  4. For the carrot, in the photos you can see I’ve chopped it, but grating your carrot will create a better texture contrast and be easy to eat. Grating your carrot will also allow its juice to come through and give the dish a little moisture.
  5. Assemble, eat!

Bonus: Tzatziki Recipe

4 tbsp Chobani plain greek yogurt
1/4 cup finely diced cucumber
handful fresh dill
juice from 1/4 of a lemon
3 cloves garlic, finely diced or grated
salt and pepper to taste

1. Combine all ingredients, refrigerate, serve.

P.S. Don’t forget you can follow me on Instagram for more photography! @vivianapodinaphotography

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Vegetarian Fettucine Alfredo

It’s still Lent season, but this was not a Lent-friendly dish. However, it was a dish I made twice and one that had absolutely no leftovers, twice.

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Who knew fettucine alfredo was so easy to make? I mostly followed a video from Tasty on 4 ways to make fettucine and went with the second version in. But of course, I altered it.

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Here’s my version, a Vegetarian Fettucine Alfredo

Ingredients

  • 1 package fettucine pasta
  • 2 packages of baby bella mushrooms; or 1 pack of 4 portobellos, sliced
  • 2 medium onions, chopped
  • garlic cloves, minced (no number because I like a lot but some ppl only like a little)
  • half a bunch of spinach
  • 1 cup grape tomatoes
  • 1/4 cup chopped parsley
  • 2 cups heavy whipping cream
  • freshly grated parmesan cheese to taste
  • salt and pepper to taste
  • Olive or grapeseed oil

Directions

  1. Fill a large pot about 3/4 of the way up, add about 1 tbsp salt and bring to a boil. Add pasta and cook until you’re satisfied with how cooked it is. A lot of people like their pasta “al dente” aka firm to the bite. I don’t because I think that’s stupid and undercooked, so I like mine to cook a little longer but not so long that it starts disintegrating.
  2. Drain your pasta and set aside.
  3. With medium-high heat on, in the pot you used to boil your pasta, add about 2-3 tbsp of oil, chopped onions and garlic. Cook until they JUST start to get translucent, then add your tomatoes and sliced mushrooms. Add salt and pepper.
  4. Once the mushrooms start to shrink, about 3-4 minutes, add in your spinach. After your spinach is no longer crisp, add in your heavy whipping cream, simmer for about 2-3 minutes then add in parsley and stir.
  5. Turn off the heat and add in your pasta, mix together well. Season with salt and pepper as needed. Serve!

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Tasty video for those who like cooking visuals like me:

Moroccan Veggie Stew with Turmeric Basmati Rice

It’s Lent season at my house which means vegetarian food all day errday.

We don’t celebrate Lent for religious purposes in my house, but we do celebrate it for dietary purposes. My mom seems to strugglebus when it comes to cooking vegetarian sometimes, but I cook vegetarian like 85% of the time that I decide to make actual meals (not desserts), so of course it’s pretty easy for me to find exciting recipes to try out.

And of COURSE I got my ass on Foodgawker last night and this morning. Actual morning today because I got up at a semi-reasonable time. I was that excited about making rice.

I knew I wanted to make the rice before I knew what the “main dish” would be. But I found the perfect match  – I wanted to do something with chickpeas again, but a little different from straight up Channa Masala.

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So I found this great recipe for Moroccan Veggie Stew.  I didn’t have saffron because that shit is expensive. And if I had known that pitted dates tasted so good in this recipe, I would’ve added WAY more than the 4 it calls for. My tweaked recipe can be found below, and you can follow the link to see the original.

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Moroccan Veggie Stew

Ingredients

1 onion
3 carrots peeled and chopped
3 celery stalks chopped
2 garlic cloves, minced
2 baking or russet potatoes peeled and chopped
4 medjool dates, pitted and chopped (I recommend putting a fistful in there)
1 16 ounce can of chickpeas, rinsed and drained
1 cup (or can) of tomato sauce
2 cups of water
1 teaspoons of ground cinnamon
1 pinch of ground cumin
1-2 pinches of ground coriander
1 teaspoons of smoked paprika
A pinch of saffron (optional)
Olive oil/Grapeseed for cooking
Salt to taste

Instructions

  1. Preheat the oven to 375
  2. Meanwhile, in a sauce pan (or dutch oven), saute the onions, carrots and celery on medium heat with some olive or grapeseed oil and a pinch of salt. Saute the vegetables until they start to soften – about 3-5 minutes.
  3. Add the potatoes, chickpeas, cinnamon, cumin, coriander, smoked paprika, and saffron. Stir the ingredients and spices around for about a minute, being careful not to burn the spices.
  4. Add the tomato sauce with two cups of water. Stir in the garlic and the dates. Adjust the salt, cover the pot and bring to a simmer.
  5. Simmer the stew on the stovetop for about 10 minutes.
  6. Transfer to the stew to the preheated oven and cook for 30 minutes. I also transferred mine to a Pyrex bowl before I popped it in the oven. If you’re using a dutch oven with no plastic on it, you can leave it in your dutch oven pan.

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As for the turmeric Basmati rice, I followed this Jamie Oliver video for how to make perfect fluffy rice because I literally always fuck up rice when I cook it. But LO AND BEHOLD, following this video actually worked for me. And the rice turned out great. I did have to add extra salt after it was done because my “pinch” wasn’t enough when I seasoned it at the beginning.

Turmeric Basmati Rice

Ingredients

1 cup Basmati rice
2 cups water
3 pods of cardamom
10 pieces of whole cloves
1/2 stick of cinnamon
1 tsp turmeric powder
salt to taste

Directions

  1. Rinse rice in cold water to get rid of starch and imperfections.
  2. In a heated sauce pan, combine your rice, water, spices and salt.
  3. Cover and bring to a simmer-boil for 8-10 minutes (or until water is evaporated). Do NOT remove cover, but make sure the water doesn’t bubble over.
  4. Once all the water is evaporated, remove cover and remove cardamom pods and stick of cinnamon. Stir gently and serve.

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Breakfast Bites

This morning I woke up bright and early (9:30 is early for me, don’t judge) and decided to make something different for breakfast than my usual Sunday pancakes.

I was searching for breakfast ideas yesterday when I ran across a list that featured various muffins and I knew I wanted to make something like that, but I didn’t have time or patience yesterday, so I vowed to do it today.

Lo and behold, I made…breakfast bites? They’re bready eggy oniony turkey bacon wrapped deliciousness. Check out the recipe below, I promise they’re super easy and tasty.

Ingredients

12 slices turkey bacon (or pig bacon)
7-8 eggs, beaten
1/8 tsp Vegeta seasoning (or salt&pepper)
1 onion (2 if they’re small)
1 carrot, grated (or more)
3 slices sourdough bread
feta cheese to taste

Directions

  1. Preheat oven to 375F. Grab a cupcake/muffin pan, spray with oil, line each holder with 1 slice of the turkey bacon, and fill with pieces of the sourdough bread.
  2. Beat your eggs with Vegeta seasoning (or salt and pepper). Add in chopped up onions and whisk together. You may also add in your grated carrot and feta cheese in this part, which I should’ve done (I sprinkled mine on top).
  3. Pour or scoop your egg mixture over each muffin until they’re all evenly coated. If you did not mix your carrot and feta cheese into your eggs, sprinkle them on top now.
  4. Pop in the oven for 25 minutes at 375F. Enjoy!

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Lemon Poppyseed Tiramisu

I’m a huge fan of anything lemon flavored, and after making two tiramisus around Christmas/New Years, I had a brilliant idea – how about I alter the recipe and make a lemon tiramisu instead?

I finally did a couple days ago after work.

It’s pretty simple, as you really only need to change a few things:

  • I used lemon liquer instead of brandy/cognac.
  • I dipped the lady fingers in a slightly sweetened lemon juice & water mix instead of coffee.
  • I topped the tiramisu with poppy seeds instead of cocoa powder.
  • I added in fresh grated lemon rind from a whole lemon to the cream.

The result is absolutely delicious. I squeezed fresh lemon juice on top of my individual slice to give it more of a sour kick and it’s seriously so good.

Here’s the original recipe for those of you who are interested.

Ingredients

6 eggs, separated
~6 cups coffee, cooled
16 oz mascarpone cheese
1 cup sugar (I usually use 3/4)
1/4-1/3 cognac or brandy
1 package lady fingers
cocoa powder for dusting

Directions

  1. Combine 6 egg yolks, 2 tbsp coffee, sugar, and cognac into large bowl and beat 3 minutes.
  2. Add Mascarpone cheese and beat 5 minutes until smooth.
  3. In another bowl, combine 6 egg whites and 1/4 teaspoon sugar. Beat until stiff peaks form (and you can turn the bowl upside down and it won’t fall out).
  4. Gently fold into the Mascarpone mixture.
  5. Quickly dip lady fingers into coffee and lay out into a baking dish. Pour half the mixture over, and repeat the steps.
  6. Dust with cocoa powder and refrigerate for at least 8 hours before serving.

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Christmas Burst Cookies

Hey! It’s about that time when you’ll probably be seeing more food photography from me, since the family and I will be cooking up a storm in the coming weeks.

Today I’m sharing one of my favorite super easy cookie recipes that I discovered several years ago. It’s perfect if you’re lazy or need something quick – like I did. I’ve got a Christmas party this weekend, so I made burst cookies in advance today. I even frosted designs on them! Check out the recipe below.

Ingredients
– 1 box cake mix (your choice! I used funfetti and red velvet this time)
– 1 egg, beaten
– 1 8 oz package Cool Whip
– powdered sugar

Directions
1. Combine beaten egg with cake mix.
2. Add Cool Whip and mix well. Dough will be very sticky.
3. Scoop out dough (I used 2 spoons to ball it up) and roll around in powdered sugar, form into a ball.
4. Bake at 350F for 12 minutes.

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Follow me on Instagram @lovelikeangels for more photography. Cheers <3

 

Plum Dumplings & Other Kitchen Adventures

First thing’s first: my feet hurt like you wouldn’t believe. I’ve been standing and walking all day long in non-supportive flip flops while cooking. My back’s also killing me a bit – signs of getting old??

Anyway, my parents have been down in Atlanta this weekend at a wedding, and this is the first time ever that my brother and I have been left alone for a prolonged period of time in the house. Since I don’t work Sundays, and I didn’t feel like spending my morning at the gym (though I should have!) AAAAND my creativity is currently shot in the art department, I threw myself into cooking. And drinking Blake’s Hard Cider, YOLO.

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I was not expecting a pleasant pinky-peach color.

It started out with deciding I was going to make Romanian plum dumplings (galueste cu prune). It’s a fairly easy recipe, and I found a recipe I liked. Since it begins by boiling potatoes, I did that – but I didn’t boil them well enough. Ensue frustration and annoyance at my impatience.

I was going to throw them away and feel guilty, but then I made a snap decision to save them and make a casserole/cheese melt thing. SUPER easy: I took the mildly boiled potatoes, chopped up 2 onions and 3 carrots, topped off with seasoned salt, paprika & garlic powder, feta cheese, Parmesan cheese, and then laid Muenster and Colby Jack cheese slices on top cause I didn’t have shredded cheddar and couldn’t go grab some (had other stuff cooking!). Baked this at 385 degrees Fahrenheit for about 40 minutes. It turned out really good, but I think the potatoes could’ve used more salt.

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The finished project.

Meanwhile, I had to boil another batch of potatoes. This time it went great. I was able ice bath the skins off and then mash them with a handheld mixer (+ 1 egg, + 50g butter) and then add in the flour (375g) and kneed the dough along. Afterwards, I cut up 5 plums into 12 pieces each, which ended up being excessive and made my third dish of the night, spiced plums. plums

I rolled out the dough and cup it up into palm sized sections, stuffed a piece of plum in along with 1/2 a teaspoon of sugar + cinnamon + cloves + cardamom, and pinched each shut and rolled them around until they were circular. Then came the boiling bath – I had to do it in two batches cause they were so big and so many.

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While they were boiling, I fried some plain breadcrumbs and EVOO in a pan and moved it to a big bowl. After the dumplings were done boiling, I strained them and then stuck them in the breadcrumbs and rolled them around. VOILA!

I ate 5. #noregrets

I ate 5. #noregrets

Oh, and the spiced plums? Super easy. Spray oiled a small baking dish, dumped the rest of the plums in there and topped them off with the remaining sugar + spice (and everything nice) mixture, sprayed with oil, and then baked for about 25-30 minutes at 350 F. The sugar mixture became kind of like a spiced glaze. So good.

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Oh, and all of these pictures were taken with my Samsung Galaxy Note 5. I was too lazy to mess with my Nikon today – partly because my fingers were sticky with dough and other ingredients for 6 hours straight. But I will say that I’m REALLY enjoying this phone’s camera and I’m so glad I decided to go with it rather than my initial intention of the Galaxy s6. The camera really sold me in store, and it excels IRL too.

Don’t forget to check out my Instagram @lovelikeangels, Society6 @lovelikeangels and Etsy @lovelikeangels