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Tuesday, July 18, 2017

Fenugreek Leaves, Snap Peas, Purple Carrots, Chickpeas, Freekeh Bowl



buddha bowl vegetarian Fenugreek Leaves, Snap Peas, Purple Carrots, Chickpeas, Freekeh Bowl




Bowls! Bowls! Bowls!

What's not to love about them?

Bibimbap has always been a favorite, as is Donburi minus the raw fish.

The base doesn't have to be rice. Any combination of whole grains works. Not too long ago, bowls were so trendy. I suppose they still are.

In any case, this is a spillover from the previous recipe of  Freekeh, Pearl Millet, Wild Rice Tabbouleh. I had cooked enough of the grains to save some for later while I used some of it for the Tabbouleh. And it is these lefetover Freekeh, Pearl Millet plus Wild Rice that formed the base for this bowl.


fenugreek leaves methi



Fenugreek is an amazing plant. Tender fenugreek leaves are quite the staple in Indian cuisine. As are the fenugreek seeds, which have interesting properties including being a natural galactagogue, which I diligently indulged in during post-partum days. Dried fenugreek leaves are available in Indian stores and are quite potent, a little goes a long way, and can be added to dressing or soups. The delicate fenugreek leaves from the garden seemed like a good addition to this bowl, sautéed with a pinch of salt and olive oil.




Some snap peas from the garden were handy as well. Before I get to pick them and use them in some interesting way, the older child gobbles them right off the plant. Of course, that was the idea when I planted these peas, to serve as a preferred snack for the kids. But, there was enough left to sauté and add to this bowl.


snap peas home garden organic


Some sautéed onions is always a good addition. Plus some julienned purple and yellow carrots. And of course, spiced chickpeas. Simply cook the chickpeas and then sauté in oil with a sprinkling of cayenne pepper and salt.

Bowls are just like a filling salad, so, I prefer to drizzle some dressing. This time, as always, the dressing is a quick mix of some staples in my kitchen: Tahini, Sriracha, Bragg Liquid Aminos, Mirin, Apple Cider Vinegar, Grape Molasses, Red Wine Vinegar, Lemon juice, Ginger. A little of this and a little of that till it feels right.

Topped with some nigella seeds and sesame seeds, this makes a perfect meal to pack for office lunch.

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