Bowl Fever

I’m still obsessing over my food from Aux Vivres. My project over the last couple weeks has been trying to replicate some of their bowls! Oh boy, their bowls are awesome and make you feel like Popeye after you’ve eaten one.

Here’s my Dragon Bol dupe!

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Shredded carrots, beets, red cabbage, rice, greens, grilled tofu, and “dragon” sauce.  For the sauce, I used this recipe, which is tasty but didn’t quite hit the mark on authenticity.  Still, absolutely worth making.  Here’s the translation, as the recipe in the link is en Français:

1/4 cup nutritional yeast
3 tbsp tablespoons olive oil
2 tbsp tablespoons maple syrup
2 tbsp tablespoons soy sauce (or tamari)
2 tbsp water
2 cloves garlic, crushed

And here’s Trevor’s dupe of the Bouddha Bol…

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Steamed broccoli, lots o’ greens, rice, shredded carrots, grilled tofu, sesame seeds, and absent pumpkin seeds and sauce.  For the sauce, we used the ninja carrot ginger dressing from Vegan Eats World, which the author has kindly posted on her blog.

We ate these for DAYS.  The good thing about bowls is you basically just do prep for them and then assemble as needed.  So yum.  And an easy way to pack a ton of veg into your life!

We’ve been enjoying barbecuing tofu lately, too, and Trevor did some up in the ginger beer tofu marinade from the new cookbook Salad Samurai.  Man, Terry Hope Romero is killin’ it with this one.  It’s so full of deliciousness, and everything we’ve made so far has come together really quickly, which is great for week nights.  Served with some Caribbean-inspired red beans and rice, this was mighty filling and protein-rich.

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Also, cake happened this week!

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I had an itch for cake soooo badly.  Work has been crazy stressful and I just wanted some damn cake so badly at 8:30 at night on a Tuesday.  But no dang flour in the house!  Then I remember I read about this flourless chocolate cake recipe and it sounded pretty good.  I’m usually pretty skeptical of gluten-free stuff, but this was so good and fudgy.  A tiny piece is all you need.

I got the recipe from here, and topped it with a simple chocolate glaze (icing sugar, a bit of cocoa powder, soy milk) and of course sprinkles because I just love them.

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