It is with overflowing excitement that I share this news with you!
Vegan Buddha Bowls is a book that I dreamed about writing and I can not believe it is about to be released. Wow.
Truly, I am so humbled and so grateful to have been given this incredible opportunity to share a book full with my creative energy and love for food.
To give you a taste of what you can expect, I am sharing an insanely delicious pasta bowl recipe with you today (it is below the pre-order details)!
Whether you are vegan or simply looking to enjoy more vegan eats, you will likely fall in love with the recipes in this book. My goal was to create recipes that were delicious without being a huge undertaking. Like many of my readers, I value meals that come together quickly.
Another valuable element to this book is that *most* of the recipes are great for meal prep and keep well in the fridge.
And of course, everything is served up in a cozy bowl, my favorite way to enjoy food, just check out the hashtag #bowlsbyC on Instagram!
The chapters include Bountiful Buddha Bowls, Vibrant Nourishing Salad Bowls, Comforting Veggie Rich Pastas, Easy Plant-Powered Soups, Energizing Breakfast Bowls and Simply Delicious Sides.
It is now available for pre-order!
As a way to say thank you for your support, if you pre-order the book and send me a picture of you receipt, I will send you an eBook with 10 more delicious Vegan Buddha Bowl recipes that have never been posted anywhere else and are not in the book!
Below are the retailers offering pre-orders:
Now onto the epic pasta bowl recipe!
PICTURE THIS: A fireplace, people you love, a glass of red wine and this pasta—pure cozy perfection.
The sweetness of the butternut squash and cranberries is balanced out by the smoke-flavored onions and bitter kale, then coated with the tangy yet creamy cashew ricotta. It is seriously a recipe from above. It is easy to make, but has so much complexity in taste and texture!
Ekk- I can't wait for you to make it and eat it!
1½ cups (210 g) raw cashews, soaked in very hot water for 12 minutes (see note)
¼ cup (60 ml) fresh lemon juice
1 tbsp (8 g) nutritional yeast
Salt and freshly ground black pepper
1 pound (455 g) whole wheat spaghetti noodles
2 tbsp (30 ml) fresh lemon juice
4 cups (560 g) cubed butternut squash (½" [1.2-cm] cubes)
¼ cup (55 g) coconut oil, divided
1 medium-sized onion, slice thinly into half-moons
1 tbsp (15 ml) liquid smoke, plus more to taste
5 cups (335 g) chopped kale
Freshly ground black pepper
½ cup (60 g) dried cranberries
Make the cashew ricotta: Drain and rinse the cashews, then place in a high-speed blender. Add the fresh water, lemon juice, nutritional yeast, garlic, salt and pepper. Blend on high speed until smooth, stopping to scrape down the sides, if necessary.
Make the pasta: Bring a large pot of salted water to a boil. Cook the spaghetti according to the package directions. Drain the noodle, reserving â…“ cup (80 ml) of the starchy cooking water. In a large bowl, combine the spaghetti and reserved starchy water with the olive oil and lemon juice. Season generously with salt. Toss the noodles so they do not stick together. Set aside.
Meanwhile. preheat the oven to 450°F (230°C).
Make the veggies: In a bowl, toss the butternut squash in 2 tablespoons (28 g) the coconut oil, add the garlic powder, season with salt and lay out in a single layer on a baking sheet. Roast in the oven for 12 to 14 minutes, or until fork tender. Remove from the oven and set aside.
In a large skillet, heat the remaining 2 tablespoons (28 g) of the coconut oil over medium heat. Once hot, add the onion and lower the heat to medium-low. Cook, stirring often, for 12 minutes. Add the liquid smoke and cook, stirring, for another 2 minutes. Add the kale and sauté until wilted. Season generously with salt and pepper.
Add the veggie mixture, cashew ricotta and dried cranberries to the bowl of pasta. Mix well to evenly coat, then divide equally among 4 serving bowls.
If you do not have a high-speed blender, soak your cashews for an hour or overnight, to protect your blender.
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