Hold on to your fans, folks. The Seattle heatwave continues. And in my quest to keep the temperature in our house below the 80-degree mark, I have sworn off all kitchen appliances. Okay, so I'm using the microwave, the blender, and of course, the coffee maker. But I am NOT turning on the oven or using the stove. On the upside, I have come up with some pretty creative nearly raw vegan dishes in the past month.
This recipe started with a dressing I saw on Cookie and Kate. I adhered pretty closely to the original recipe for the dressing... incorporating only a few additions and small changes. After making the dressing, I followed my taste buds to create what became a colorful and nutrient packed veggie bowl. The fresh ginger in the dressing complemented an Asian style dish, so I incorporated edamame for protein, cucumbers for their detoxifying and hydrating qualities, kale and Brussels sprouts for their power-packed punch of rich nutrients, cherry tomatoes for a pop of color, avocaod for some buttery richness of flavor, chili lime cashews for a spicy crunch, and cilantro, green onion, and lime as a garnish.
This bowl was so good, so easy, and so very guilt-free. The dressing yields a divinely large quantity. I used one of the smoothie cups with the blade attachment for my blender, and I easily have enough dressing leftover for another round of bowls, or to use for a different recipe. And the best part is... the only heating up involved was a quick steam of the Brussels sprouts and edamame in the microwave.
Here's the recipe for Summer Fresh Edamame and Veg Bowls with Carrot Ginger Dressing.
Carrot Ginger Dressing Ingredients
1/3 cup olive oil
1/3 cup rice vinegar
1 cup baby carrots
2 tablespoons freshly chopped and peeled ginger
2 tablespoons lime juice
1 tablespoons + 1 teaspoon agave
1 1/2 teaspoons toasted sesame oil
1 teaspoon salt
2 teaspoons red pepper flakes
Edamame and Veg Bowls Ingredients
1 bag baby kale
1 1/2 cups Brussels sprouts, halved and steamed
1 cup cooked, shelled edamame
1/2 cup cherry tomatoes
1/2 large cucumber, sliced
1/4 cup Trader Joes Chili Lime Cashews
3-4 green onion, sliced
1 lime, cut into wedges
This recipe started with a dressing I saw on Cookie and Kate. I adhered pretty closely to the original recipe for the dressing... incorporating only a few additions and small changes. After making the dressing, I followed my taste buds to create what became a colorful and nutrient packed veggie bowl. The fresh ginger in the dressing complemented an Asian style dish, so I incorporated edamame for protein, cucumbers for their detoxifying and hydrating qualities, kale and Brussels sprouts for their power-packed punch of rich nutrients, cherry tomatoes for a pop of color, avocaod for some buttery richness of flavor, chili lime cashews for a spicy crunch, and cilantro, green onion, and lime as a garnish.
This bowl was so good, so easy, and so very guilt-free. The dressing yields a divinely large quantity. I used one of the smoothie cups with the blade attachment for my blender, and I easily have enough dressing leftover for another round of bowls, or to use for a different recipe. And the best part is... the only heating up involved was a quick steam of the Brussels sprouts and edamame in the microwave.
Here's the recipe for Summer Fresh Edamame and Veg Bowls with Carrot Ginger Dressing.
Carrot Ginger Dressing Ingredients
1/3 cup olive oil
1/3 cup rice vinegar
1 cup baby carrots
2 tablespoons freshly chopped and peeled ginger
2 tablespoons lime juice
1 tablespoons + 1 teaspoon agave
1 1/2 teaspoons toasted sesame oil
1 teaspoon salt
2 teaspoons red pepper flakes
Edamame and Veg Bowls Ingredients
1 bag baby kale
1 1/2 cups Brussels sprouts, halved and steamed
1 cup cooked, shelled edamame
1/2 cup cherry tomatoes
1/2 large cucumber, sliced
1/4 cup Trader Joes Chili Lime Cashews
3-4 green onion, sliced
1 lime, cut into wedges
1 bunch fresh cilantro, roughly chopped
Place all the dressing ingredients in a blender and blend on high for 2-3 minutes or until the dressing is smooth. Taste and adjust seasoning if needed. Refrigerate dressing while putting the bowls together.
Steam the Brussels sprouts and edamame in the microwave. Meanwhile, chop all the other ingredients. Toss the baby kale in the bottom of each serving bowl with a couple teaspoons of the dressing. Top the kale with each ingredient (except the cilantro and lime wedges) in a pie shape, working in a circular fashion so that you create a rainbow or pie wheel of colorful ingredients. Drizzle with dressing, sprinkle with cilantro, and serve with lime wedges on the side.
Optional: Add brown rice or quinoa to the base of the bowl to make this a heartier dish. On the second night, I added tofu for additional protein.
