Laughing Buddha Bowl | vegan-living

LAUGHING BUDDHA BOWL

Purple baked potato with cashew sour cream, Shiitake mushrooms and Urad beans.

Vegan – Gluten Free

Posted on March 04th, 2017

Shiitake mushrooms were on sale again, so I had to come up with some new recipe to have a good excuse to buy them. They are my favorite, however, they are usually very pricey, so you can use regular mushrooms instead. I buy them only if they are on sale and I have few recipes with them on my recipe page. If you haven’t tried them yet, I highly recommend. Also, regarding the cashew sour cream, you can use Tofutti vegan sour cream instead, if you want to save time.

At last, I would like to point out the Urad beans which are very cost effective and highly nutritious. They have been cultivated in India since Ancient times and they are great source of protein and dietary fibre, low in fat and rich in B complex vitamins, calcium and potassium. Read more

Laughing Buddha Bowl

Author: Lena Novak - Lena's Vegan Living

Recipe type: Bowl

Serves: 1

INGREDIENTS

Urad beans 1/2 cup

Garlic cloves 2 minced

Black pepper to taste

Himalayan Pink salt to taste

Oil 1tbs

Shitake mushrooms sliced 1cup (or mushrooms of your choice)

Scallions to garnish

PROCESS

Wash the beans thoroughly and cook under the lid in 1 cup of water. You may add more water if needed.

Cook for about 1 hour. You’ll know they ready when they begin to split.

Sauté minced garlic on few drops of oil and add to the beans with salt & pepper.

Sauté the mushroom on few drops of oil with salt and pepper until golden brown.

BAKED POTATO

Purple potato 1 (washed)

Himalayan Pink salt to taste

Oil

PROCESS

Preheat the oven to 400F.

Make one long incision in the middle.

Place the potato on baking sheet lined with parchment paper.

Lightly brush it with oil and place it in oven for 40min.

When ready, make the opening little wider with two forks pushing the sides apart from each other, but be careful not to overdo it.

Add salt, little bit more oil and put it back in oven on broil for 5 to 7 more minutes.

CASHEW SOUR CREAM

Cashew 1 cup (soaked for 6 hours and drained )

Juice from 1/2 lemon

Apple Cider Vinegar 1tbs

Himalayan Pink Salt to taste

Water 1cup (you may add more if needed)

Blend everything in high power blender by adding the water gradually. Start with pulse first and give a spin at the end to make as smooth as possible.

I really hope you will try this delicious mealand you will add it to your recipe list. Please let me know what you think, I would love to hear your feedback.

Bon Appetit

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