Buddha bowls are insanely good. And good for you, too! Try this combination, or switch it up with any number of flavourful garden greens such as bell peppers, broccoli, tomatoes, and more. With a generous sprinkling of gomashio overtop before serving, it’s a powerhouse of nutrition in a bowl.
To make gomashio, heat dry frying pan until hot. Add sesame seeds and stir in pan over medium heat until theyu2019re aromatic and begin to turn golden. Seeds are done when they no longer stick to metal spoon. Remove to bowl and cool.
Add salt to hot pan and stir over medium heat until slightly toasted, about 1 minute. Add to toasted sesame seeds. Repeat with dulse, toasting in dry pan just until aromatic, about 15 seconds. Add to sesame seeds along with greens powder. Stir mixture together.
Place gomashio mixture in high-speed blender and pulse briefly to crush and blend, keeping some seeds whole. Be careful not to over blend or it will become pasty. Transfer to jar with tight-fitting lid. It can be stored in refrigerator for up to 1 month.
In bowl, combine tahini sauce ingredients and whisk together until smooth. Transfer to squeeze tube and refrigerate. It can be refrigerated for a week. Simply shake well before serving.
To make Buddha Bowl, rinse rice thoroughly in cold water. Bring medium-sized saucepan with water and salt added to a boil. Stir in rice. Return to boil. Cover, reduce heat, and simmer for 35 to 40 minutes until all liquid is absorbed. Remove from heat. Remove lid and place kitchen cloth overtop and replace lid. Set aside for 10 minutes, then fluff rice with fork.
Meanwhile, cut tempeh into 1 in (2.5 cm) cubes. In frying pan, heat oil until shimmering. Add tempeh and fry cubes over medium-high heat until lightly golden, about 5 to 7 minutes. Remove with slotted spoon to separate dish.
Add pepper strips and onion to frying pan and stir-fry until lightly seared but still crisp, about 3 minutes. Add a splash more oil if needed.
To serve, divide rice, spinach, radish slices, carrot, and zucchini among 4 serving bowls. Scatter with equal amounts of tempeh cubes, peppers, and onion. Sprinkle each with 1 Tbsp (15 mL) gomashio greens and drizzle with tahini sauce. Serve at once.
Serving saucy lentils in squash halves is a sure-fire way to elevate your plant-based menu. And, yes, the whole bowl is edible, skin and all. If desired, you can add dollops of Greek yogurt or sour cream. Spice of life Garam masala, a blend of spices traditionally used in Indian cooking, usually includes cardamom, black pepper, cloves, nutmeg, fennel, cumin, and coriander. It’s great on roasted meats and vegetables.
“Germans do potatoes in general very well,” says Canadian expat Chris Gilles, who now lives in Munich and has celebrated many an Oktoberfest there. “Knödel seem kind of rubbery. You don’t really think it’s potato when you first see it, but it’s tasty.” But he might be surprised to find that this alive -inspired version of Bavarian potato dumplings is made with a combination of potato and cauliflower, because as anyone who’s eaten cauliflower gnocchi knows, the low-carb vegetable is a great way to lighten up starch-heavy foods (and Biergarten menus). Happy Knödelfest! The original version of these snacks are so popular that it even gets its own food fest: Knödelfest, which happens in September in Austria, about a 1 1/2-hour drive from Munich. If alive threw a Knödelfest, these dumplings would definitely be on the menu, served simply as snacks with sliced radishes and fresh parsley or dill, or topped with butter, beer gravy, or mushroom sauce. The dumpling test You can test one dumpling by shaping it and then boiling it before shaping the rest. If the water is lower than a boil and it still falls apart, add more starch to the batter before shaping another ball and testing again.
This dark beer-marinated chicken uses the convection setting on your oven to create a crispy skinned bird. Convection cooking circulates air around the meat, crisping it like rotisserie without needing a spit or a lot of oil, similar to an air fryer (which you can also use!). If you don’t have a convection setting on your oven, you can simply bake the chicken for longer at the same temperatures as below, until a meat thermometer inserted in the thickest part of the thigh reads 165 F (74 C). You can use any dark beer, but our pick is, obviously, something German. Oktoberfest barbecue You can also grill the whole chicken on a barbecue—which makes for an impressive presentation and a gorgeously crispy bird—but it’s best to spatchcock it first (take out the backbone) so it cooks more evenly and quickly. Make it fast! If you don’t want to make an entire chicken—or if you want your dinner to cook faster—use this marinade (without stuffing the chicken cavity) on chicken breasts, thighs, or iron-rich chicken livers instead.
At Oktoberfest celebrations in Munich, there are always people walking around selling large pretzels, says Canadian expat Chris Gilles, who moved to the city in 2018. The large pieces of golden, twisted pretzel dough come topped with coarse salt for a savoury crunch with every bite. “They don’t come with any dipping sauce,” Gilles says, “but you could dip it in sauce if you had ordered something else”—say, the honey mustard or stone-ground mustard you might have with your bratwurst or sauerkraut balls. But don’t feel bad if you prefer to break from German tradition and dip them in caramel or tahini instead! There’s no need to flour a surface when rolling out your dough; the psyllium keeps it from sticking.