Make Something Monday x2: At Home Soul Bowl + Sweet Potato Biscuits

Happy Vegan MoFo Week 2!

Today I have a special 2 for 1 recipe treat for you. The Omnivore & I have been trying to cook at home more often lately which is definitely encouraging creativity with leftovers.

First, the main dish: inspired by my love for The Chicago Diner’s Soul Bowl, we decided to make an at-home, soy-free version of their already gluten-free dish!

*note: even though I work at The Chicago Diner, the ingredients in this recipe are my own. I have no idea what kind of secret love the cooks put in the quinoa, but believe me, I wish I did.

Ingredients

For the quinoa:

1 c quinoa, rinsed & drained
2 c vegetable broth

Place vegetable broth in a medium sauce pan & bring to a boil.
Add quinoa & reduce to medium heat. Cook until broth has dissipated.
Remove from heat, stir, & serve.

For the beans:

2 c dried black beans, soaked overnight in water
1 tbsp olive oil
3 cloves garlic, chopped
1 jalapeno, chopped

Drain off about half the soaking water from your beans & place in a medium sauce pan.
Place beans & water on medium heat & add garlic, olive oil, & jalapeno.
Cover & allow to cook for approximately 2 hours.
Add water as necessary to keep things from drying out.
Or, just open a can of organic black beans & heat over medium heat.

For the flash greens see this post.

For the mashed sweet potatoes see this post & simply leave out the marshmallows [or don’t! :)].

Arrange your various food items in your favorite bowl & top with a touch of sriracha or your favorite hot sauce. Enjoy.

Then, the next morning, you can make breakfast with your leftover mashed sweet potatoes: Gluten-free Sweet Potato Biscuits

sweeter than biscuits, but not quite a muffin.

Ingredients [adapted to be gluten-free from Laws on Wellness]

2 c Bob’s Red Mill all-purpose gluten-free flour
1/4 c tapioca starch
1 tbsp chia seeds
1 tsp of cinnamon
1/2 tsp baking soda
1/2 tsp salt
2 cups sweet potatoes, pre-cooked and mashed
1/2 cup maple syrup
2 tbsp water
1/2 cup coconut oil

In a large bowl, sift together dry ingredients.
In a medium bowl, stir together wet ingredients
Add wet ingredients to the dry bowl & fold together until combined.
Spoon round tablespoons onto a lined or greased cooking sheet.
Bake for 15-20 minutes at 375 F, or until golden brown.
Allow to cool slightly & serve with soy-free Earth Balance. Enjoy.

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