Rose's Buddha Bowl #1A

Prep:3h 45minCook:2h 50min

This Buddha Bowl is designed to be a vegan, gluten free, soy free, diabetes friendly MS friendly meal for those eating by mouth. It’s designed to try to capture some of the things about the Liquid Hope tube feeding formula that have worked well for me.

Updated at: Mon, 15 Jan 2024 20:59:05 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories634.1 kcal (32%)

Total Fat28.8 g (41%)

Carbs74.4 g (29%)

Sugars19 g (21%)

Protein27.3 g (55%)

Sodium642.6 mg (32%)

Fiber17.2 g (62%)

% Daily Values based on a 2,000 calorie diet

Ingredients

8 servings

Instructions

Step 1

Begin prepping the vegetable paella by cooking the wild rice in the mushroom broth in the crockpot (2 hours on high).

Step 2

Adapt instructions for Garlic Broccoli Stir Fry With Chickpeas on elevegan.com to cook the Broccoli and Carrots in Garlic Sauce. Proceed as follows:

For the Broccoli and Carrots in Garlic Sauce

Step 3

Cut carrots into small sticks (each one with 1/4 of the diameter.

Knife

Step 4

Heat the olive oil in a skillet over medium heat. Add the red onion, ginger, garlic, and all spices. Sauté for 3-4 minutes.

Step 5

Add the broccoli florets, cut carrots, and vegetable broth. Cook until the broccoli and carrots are barely tender but not soft, about 8 minutes.

Step 6

Carefully add 1 tablespoon of the room temperature unsweetened applesauce to the broccoli and carrots that have just been stir fried. Stand back in case the applesauce spits.

Step 7

While they are cooking, prepare the sauce

Step 8

In a medium bowl, combine water, coconut aminos, apple cider vinegar, and 2 tablespoons applesauce . Wisk.

Step 9

Add some of remaining applesauce slowly, whisking, until sauce is desired consistency of thickened garlic sauce. Expect to add about 1-2 tablespoons of applesauce.

Step 10

Add the sauce to the broccoli and carrots. Finish cooking (on medium), remembering that the Buddha bowls will be reheated, so the broccoli and carrots should be slightly more crunchy than desired when stopping cooking process.

Step 11

Add more cayenne pepper, to taste, if desired

Step 12

Now begin cooking the vegetable paella, slightly adapting the directions for vegetable paella at DaVita.com:

For the vegetable paella:

Step 13

Chop the bell pepper, zucchini, and onion.

Step 14

The wild rice should be cooked. Continue cooking it until it is cooked.

Step 15

Steam broccoli and asparagus in microwave with 2-3 tablespoons of water on high for 2 1/2 minutes.

Step 16

Broccoli and asparagus should be bright green and crunchy. .

Step 17

Begin cooking onion, bell pepper, and zucchini in a skillet. Cook for about 5 minutes. Onion should be crispy-tender.

Step 18

Stir in the broccoli and asparagus and the steaming liquid and then the cooked wild rice and the turmeric. Cook until food is hot and the broccoli and asparagus are nearly as cooked as desired. Remember that the Buddha Bowls will be reheated. After reheating, the broccoli should be tender but not soft.

Step 19

Now cook the asparagus dal soup.

For the asparagus dal lentil soup

Step 20

Use 2 tablespoons of the olive oil to grease the crockpot. .

Step 21

Add all remaining ingredients EXCEPT the onion, asparagus, and remaining olive oil to the crockpot.

Step 22

Cook in the crockpot for about 3 hours, until the red lentils are done.

Step 23

After it starts cooking, microwave the onion and the remaining olive oil for 10 seconds on high

Step 24

Add the cooked onion to the crockpot.

Step 25

Turn off the crockpot.

Step 26

Add the asparagus to the crockpot.

Step 27

Allow the crockpot to sit, covered, but off, for 5-10 minutes before refrigerating the soup

Step 28

While the asparagus dal is cooking, begin the homemade vegan pesto

Homemade Vegan Pesto, as I have tweaked it.

Step 29

Original recipe from forksoverknives.com

Step 30

Place pumpkin seeds in a bowl; cover with boiling water. Let soak for 30 minutes; drain.

Bowl

Step 31

Place pumpkin seeds in a food processor with the next 6 ingredients. Cover and process until nearly smooth, adding the flax milk 1 tablespoon at a time to reach the desired consistency. Stop to scrape the sides of the food processor as needed.

Step 32

Add 1/4 cups pesto to each serving of zoodles

Zoodles

Step 33

Stroke each zucchini down the box grater (course) lengthwise, trying to make long strands

Step 34

In a paper towel, squeeze as much water as possible out of the grated zucchini

Step 35

Sauté the grated zucchini in small batches in a little olive oil, trying for slightly crispier than al dente zoodles, approximately 1 minute for each batch.