I am happy to be hosting Zsu Dever on her Vegan Bowls blog tour today. Who doesn’t love one bowl meals?
Simple to prepare and using familiar ingredients, these savory bowls are delicious, versatile, and many can be made in 30 minutes or less. Best of all, every recipe is a complete meal including protein, starch, and vegetables, all contained in a single cozy bowl. When creating these bowl recipes, Zsu took into account five essential components for making an idea meal: texture, aroma, color, flavor combinations, and taste.
Vegan Bowls contains more than 100 quick-and-easy bowl recipes that are fun to make and serve. The bowls can be made with store-bought ingredients, but Zsu includes a chapter with recipes for basic component ingredients, such as broth, seitan, and curry paste. The meals vary from grain and pasta bowls to soup and salad bowls. There’s even a chapter dedicated to breakfast bowls!
Mushroom Carbonara Bowl
- 10 ounces linguine
- 12 ounces shiitake mushrooms wiped clean, tough stems removed, sliced very thin
- 2 tablespoons reduced-sodium tamari
- 1 tablespoon olive oil
- 2 teaspoons smoked paprika
- 2/3 cup raw cashew pieces
- 1/2 cup water
- 3 garlic cloves
- 1 tablespoon white miso
- 1/4 cup white wine or dry vermouth
- 6 cups baby spinach about 5 ounces
- 1/2 cup reserved pasta cooking water
- 1 cup frozen green peas rinsed to thaw
- 1 teaspoon fresh ground black pepper
- 4 scallions minced
- Indian black salt optional
Bring a large pot of salted water to boil over high heat. Add the linguine and cook 1 minute shy of al dente. Drain, reserving 1 cup of pasta cooking water. Transfer the pasta back to the pot and set aside.
Mushrooms: Preheat the oven to 425°F. Spread the mushrooms evenly on a large baking sheet. Bake until the mushrooms shrink considerably, 5 to 8 minutes. Combine the tamari, oil and paprika in a small bowl, mixing well. Add the mixture to the mushrooms and stir well. Spread the mushrooms out as much as possible and continue to bake until almost crisp, about 15 minutes, stirring midway through baking.
Sauce: Combine the cashews with enough water to cover in a small saucepan. Cover the pan, bring to boil, reduce to simmer and cook for 5 minutes. Remove from the heat and set aside for 5 minutes. Drain the cashews, rinse well and transfer to a blender. Add the water, garlic, and miso. Blend until smooth.
Assembly: Heat the pasta over medium heat and add the wine and cashew mixture, stirring well. Cook until the sauce thickens, about 2 minutes. Add the spinach, 1/2 cup of the reserved cooking water, and peas. Stir well and cook until the spinach wilts, about 2 minutes. Add more pasta water a little at a time if the sauce is too thick. Taste and adjust seasoning. Serve the pasta in shallow bowls, garnished with lots of black pepper, scallions, mushrooms, and black salt, if using.
Recipe from Vegan Bowls, copyright © 2015 by Zsu Dever. Used by permission from Vegan Heritage Press, LLC.
I have a copy of Vegan Bowls for one lucky winner. Follow the instructions below to enter. U.S. residents only, please. Contest ends at midnight eastern time on October 1st, 2015.