Enjoy this delicious collection of rainbow colours packed in a beautiful and healthy raw vegan Buddha bowl. 🥗🌈👌👩🍳
- 500 g / 17 oz cauliflower
- 30 g / 1 oz walnuts
- juice of 1/2 a lemon
- 1 cucumber
- 1 Tbsp of finely chopped dill
- juice of 1/2 a lemon
- 300 g / 10 oz tomatoes
- 10 g / 0.3 oz sun-dried tomatoes
- 10 g / 0.3 oz dried apples
- a pinch of oregano
- 200 g / 7 oz young sweet peas
- 50 g / 1.7 oz brown cremini mushrooms
Take the young sweet peas out from their pods.
If young sweet peas are not available, you can replace them with young sweet corn.
Put all the peas in a bowl, soak them in clean water, and put them in the freezer for about 8 hours so that the peas freeze together with the soaking water.
Remove the stalk and leaves from the cauliflower.
Separate the cauliflower florets.
Wash the cauliflower.
Put the cauliflower in the freezer for at least about 8 hours to freeze.
Wash the mushrooms, and wipe them with some paper towels.
Put the mushrooms in the freezer for about 8 hours, to freeze.
Take the cauliflower, mushrooms and peas out of the freezer and let them thaw.
Soak the walnuts in clean water.
Peel the cucumber.
Cut the lemon in half.
Finely slice the cucumber using the food processor.
Put the cucumber slices in a bowl.
Add finely chopped dill and lemon juice to the cucumbers.
As it happened, I am now using dried dill, that I dehydrated myself, but of course you can also use fresh dill, just chop it finely.
Put the cucumber in this lemon-dill marinade into the fridge.
Let the cucumber marinate while you are preparing the other ingredients.
Next we are preparing tomato puree.
Dice half of all the tomatoes for this recipe.
Put the diced tomatoes in a bowl.
Chop-up the celery.
Put the chopped celery in a food processor and mince it.
Add the minced celery to the diced tomatoes.
Put the dried apples and sun-dried tomatoes in the food processor, and process them.
Add fresh tomatoes and oregano to the food processor, and blend everything together into a thick sauce.
Pour this sauce over the diced tomatoes and minced celery, mix everything together and put it in a strainer to drain off the excess liquid, while you are preparing the next recipe.
Remove the water in which you soaked the walnuts, and process the walnuts in the food processor.
When the cauliflower has thawed enough to be soft, put on hygienic gloves and squeeze the water out of the thawed cauliflower.
Put the cauliflower in the food processor and process it.
Transfer the cauliflower into a bowl.
Add chopped walnuts, lemon juice and, if desired, some salt free garam masala spice.
Put on hygienic gloves and massage the cauliflower well with the other ingredients.
And the final recipe for Buddha’s bowl would be peas with mushrooms.
Simply remove the excess water from the defrosted peas, slice the thawed mushrooms, add the mushroom slices to the peas and mix everything together.
And since all the ingredients for our Buddha bowl are ready, now the fun begins!
Arrange all the ingredients in one bowl, so that in the end you get a bowl full of rainbow colours. Yum!
I hope you enjoy this party mix of colourful veggies 🥗👌
Thanks in advance for commenting and sharing this recipe.
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- bowl for soaking walnuts
- knife and cutting board
- food processor