One of our new years resolutions is trying to go even more zero waste.
Planning vegan meals to minimize waste as much as possible and eating more seasonal products just makes sense to us. It does however mean we kinda have to make the most of any leftovers we might have.
Now, with the holidays behind us, we found ourselves with a bunch of leftover ingrediënts, after having prepared some elaborate meals in the last couple of days. That, in addition to the cold and wet weather in Belgium at the moment, left us wanting some nourishment. Hence the ‘nourish’ bowl!
We often just throw together whatever may be left in our pantry, or fridge, and just make it up as we go along. Most of the times, things work out really well. Today was like most of those times.
Here’s a quick recipe!
We chopped some bell peppers, zucchini and carrots, and put them on a baking tray together with some button mushrooms, added salt, pepper, thyme, rosemary, sage,… (pretty much any mediterranean herb, fresh or dried, you might have lying around) and a splash of olive oil. Roasted them for about 35 minutes at 2OO°C, until tender, and slightly coloured.
In this case we cooked some white rice and chopped an avocado and some spring onion to add to the bowl. We also fried some “Thai Veggie Balls” (Carrefour brand), and sprinkled some black sesame on it.
Oh, we also had some pickled ginger left from sushi-night. We like ginger. We like pickled. We do however realize adding something like that is very very personal!
Now, there’s no wrong or right way to do it. We had some white rice, but you can easily replace that with brown rice, quinoa, barley, couscous,…
We also had those Thai balls in the fridge for a while, but some fried tofu, or any store bought vegan chicken bit, falafel, or anything like that is bound to be equally satisfying.
If you fear the bowl is too dry for you, an easy addition would be something like a sweet chili sauce, hummus, a spicy vegan mayo (with sriracha for instance). You name it!!
So from now on you can find recipes like this, on a ‘weekly’ basis on our blog here, or through our social media.
If you make any of these recipes, please tag us on social media #sanssaucisweekmenu
SANS SAUCIS 