We are almost there, Day 8 already! Today we have 2 sweet dishes and one under 10 minutes. Lots of colour going on, veggies loaded with nutrients.
Sweet Quinoa Rolls
Purple Ginger Pudding
Buddha or Bliss Bowl
I just couldn’t not make a Buddha Bowl during this 10 day Vegan Challenge! This is truely one of my favorite meals and because it is different every time I tend to eat it often. There are so many variations, you can add basicaly anything you like! I often make a bowl like this when I have lots of leftovers in the fridge , no waste right!? Today’s ingredients were,
leftover baked pumpkin
leftover purple yam from the pudding we are also making, so gooood!
steamed sweet peas
massaged kale salad
homemade saurkraut, great probiotics
lime juice and cilantro
seasonings to taste
Start adding everything to a big bowl, this is my favorite bowl I always use when making it. I usualy make sections from the ingredients instead of mixing it all together like a salad would be. Drip some dressing or as I did some hummus on top and you’re ready, done under 10 minutes. Just trust your imagination and creativity!
Cooked rice, quinoa or millet would also work great! Lots of complex carbs, protein and nutrients.
Sweet Quinoa Rolls
This is more of a sweet breakfast idea, reminds me of the rice pudding I used to get when I was little. Rolling things up in rice paper, nori or green leaves makes meals portable and consumable without any cutlery. I made a sweet quinoa porridge, a rice pudding would also work great and added a little bit of fruit on top for decoration and flavour.
Ingredients for 4 rolls,
4 sheets of rice paper, mine are about 5 or 6 inches wide / 14 to 15 cm approx.
100 grams or 2/3 of a cup of quinoa, rinsed very well
350ml / 1 and 1/2 cup coconut or any other plantbased milk of your choice
vanilla essence or 1 pod scraped out
1 Tbsp. liquid sweetener of your choice or some ( vanilla flavoured ) stevia drops to taste
tiny pinch of salt
a few mint leaves, optional
Add the milk, vanilla, salt, sweetener and rinsed quinoa to a pan and bring to a boil. reduce heat and simmer for 10 minutes with the lid on. Take the lid off, if too thick add a few tbsp. milk or water and cook for 5 more minutes or until soft and creamy. Let it cool, it will become thicker. Take a sheet of rice paper, put it in a bowl with water for about 2 to 3 minutes until soft. Lay it gently on a cutting board and lay 1/4 of your sliced fruit in the middle. This will be the top side of your roll. Add 1/4 of the cooked, cold porridge on top of the fruit. Fold in the sides first, then the top and the bottom to make your roll. Turn the right side up on a plate. You could make a fruity dip to go with this by blending some let’s say strawberries or drizzle it with some extra coconut nectar or raw honey if using.
Purple Ginger Pudding
This one is for Ali!
Ingredients for about 3 cups,
2 medium sized japanese purple yams, oven roasted
1/2 cup coconut or almond milk
1 to 2 tsp. grated ginger
maple syrup, stevia, honey or an other liquid sweetener to taste
tiny pinch of pink salt to bring out the sweetness from the yams
Add the milk and the grated ginger to your blender and blend very well. To make it totaly smooth, I pour the milk through a sieve to remove remains of the ginger. Transfer the milk back into the blender and blend in your warm baked yams, salt and sweetener. Blend until very smooth and frothy. You can ofcourse use any other yam, I just love the colour of this one and also due to the deep purple very rich in nutrients and anti-oxidants. Usualy sold in Asian oriented food stores. Scoop in bowls and enjoy warm or refrigerated. Keeps in the fridge for up to 3 days.
I topped mine with some chia pudding and a few blueberries. You could skip the ginger and replace it with cinnamon if you prefer.
Have a wonderful day and thank you for joining us! Leave us a comment about your findings and experiences on this vegan adventure!