))
Episode 9: Vegan Hawaiian Bowl with Robin Ewing
Archived series ("Inactive feed" status)
When?
This feed was archived on February 26, 2024 14:34 (
Why? Inactive feed status. Our servers were unable to retrieve a valid podcast feed for a sustained period.
What now? You might be able to find a more up-to-date version using the search function. This series will no longer be checked for updates. If you believe this to be in error, please check if the publisher's feed link below is valid and contact support to request the feed be restored or if you have any other concerns about this.
Manage episode 287610417 series 2881962
Content provided by Lori Bridgeman. All podcast content including episodes, graphics, and podcast descriptions are uploaded and provided directly by Lori Bridgeman or their podcast platform partner. If you believe someone is using your copyrighted work without your permission, you can follow the process outlined here https://player.fm/legal.
On this "Plate Full of Plants" segment of The Kalevangelist, Robin Ewing -- our guest from Episode 8 -- walks us through how to make one of her family's favorite quick, easy, and delicious meals, a Vegan Hawaiian Bowl.
This recipe is very flexible, with no precise measurements needed. Adjust based on the number of servings you'd like to make and how much of each ingredient you'd like in every delicious bite. You can also adjust the ingredients...roasted sweet potatoes and cauliflower would be yummy additions or replacements!
Robin's Vegan Hawaiian Bowl
Ingredients
Extra-firm tofu or Pumfu (similar to tofu, but made with pumpkin seeds and water)
1/2 or 3/4 jalapeno pepper
Sweet peppers
Zucchini
Your favorite vegan barbecue sauce
Toppings
Chopped red onion
Cubed pineapple
Chopped avocado
Directions
Chop tofu/pumfu into cubes, and place in bowl. Toss with your favorite barbecue sauce to coat tofu/pumfu. Let marinate 10 minutes or so while chopping veggies.
Put veggies in skillet and sauté with a little oil or water, add tofu/pumfu, cook for about 10 minutes while stirring throughout. Add more barbecue sauce to your liking, if needed.
While cooking veggies and tofu/pumfu, chop red onion, pineapple, and avocado.
Mix rice with the cooked vegetable/tofu mixtures, scoop into bowls, add toppings as desired.
Enjoy!
NOTE: You can cook--or even grill--the pineapple and red onion if you'd like, but Robin's family prefers to keep them raw.
17 episodes
Share
