VEEG

A really easy bowl to make and super delicious! I really like the recipes I see out there for "bowls".  It's kind of funny because this is what I have pretty much done on my plate for a long time now.  I would stir it all together, much to my children's chagrin.  Well, at least one of my children.  She does not like things touching each other. She is not especially a fan of curries for example. Now, though, as she gets older, she is not quite so outraged about touching food. The bowl concept is a pretty sexy one, I think. So pretty, sitting there in the bowl.  Fun to see all the components and then mixing the beauty together with the noodles or rice or whatever underneath. I think what makes a good bowl is the blend of something crunchy, something piquant or spicy, something salty and something creamy. Just lovely! Mexican Tofu Scramble Bowl makes 4 bowls 1 brick of tofu, pressed for 20 minutes, then crumbled 1 tablespoon taco seasonings 1/2 cup garl...

I found this idea at the cafeteria of the place I use to work at. I thought it was pretty genius. No author to site, sorry to whoever you are. I did experience some things that didn’t work in that recipe and changed it up quite a bit and added a trick I use for vegetables that so, all in all we could safely call this my recipe. In the original recipe, it called for roasting carrots.  I did that and really by the time they are tender, they are drying out from the roasting. They were cut in about 3/8ths slices.  A good way to do it if you want to do it all in the oven is to cover the carrots for a little while and let the steam cook them without drying. Then about 10 or 15 minutes in remove the cover and let them roast the rest of the way.  Matter of fact... I may make it today.  All I need is the zucchini... BRB. BBQ Carrot with Pineapple Salsa 1 cup pineapple, diced fine 1/4 cup red onion, diced fine 1 Serrano pepper, chopped fine 1/4 cup chopped cilan...