BUDDHA VEGETABLES RECIPES
BUDDHA'S DELIGHTFUL VEGETABLES RECIPE - FOOD.COM
Make and share this Buddha's Delightful Vegetables recipe from Food.com.
Total Time 50 minutes
Prep Time 30 minutes
Cook Time 20 minutes
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- Combine sauce ingredients in medium bowl and blend well. Set aside.
- Heat wok or very large skillet. Add 2 tablespoons sesame oil and heat until very hot. Add chili peppers and stir-fry until darkened. Add green onions and garlic; stir-fry 1 minute. Add carrots; stir-fry 4 minutes. Add broccoli and bell pepper; stir-fry 1 minute. Add cabbage and stir-fry 1 minute. Add baby corn and water chestnuts; stir-fry 30 seconds.
- Stir sauce; add to vegetables and mix well. Cover wok or very large skillet and cook until vegetables are crisp-tender. Remove chili peppers. Serve over rice, if desired.
Nutrition Facts : Calories 126.6, FatContent 4.8, SaturatedFatContent 0.7, CholesterolContent 0.5, SodiumContent 553.5, CarbohydrateContent 18.9, FiberContent 2.6, SugarContent 5.5, ProteinContent 3.5
BUDDHA'S FEAST (VEGETABLE STIR-FRY) | MARTHA STEWART
When looking for a healthy and easy-to-prepare dinner, few things satisfy more than a vegetable stir-fry. In the "Taste for Living World Cookbook," former financier Mike Milken and chef Beth Ginsberg share their own unique recipe for this classic dish, a healthy and tasty stir-fry that will please vegetarians and meat eaters alike.
Provided by Martha Stewart
Categories Bok Choy Recipes
Number Of Ingredients 15
Steps:
- In a small bowl, whisk together stock, soy sauce, cornstarch, mirin, and chile paste. Place 1/2 cup mixture in a small bowl. Add tofu, and let sit at room temperature for 30 minutes. Reserve remaining sauce. Fill a large bowl with ice water, and set aside.
- Bring a large pot of water to a boil. If using baby bok choy, cut into quarters lengthwise; for regular bok choy cut into 1-inch dice. Cook for 2 minutes in boiling water. With a slotted spoon, transfer to ice water to cool. Remove from ice water, and set aside. In same pot, cook broccoli florets for 1 minute. Transfer to ice water to cool. Remove to bowl with bok choy. Set aside.
- Drain tofu, reserving sauce. Spray a wok or large skillet with cooking spray, and heat over medium heat. Add carrots and mushrooms. Cook for 3 minutes, stirring frequently. Add tofu, bok choy, broccoli, water chestnuts, baby corn, and garlic. Cook for 1 to 2 minutes. Add reserved sauce, and cook, stirring until it thickens. Serve immediately.
More about "buddha vegetables recipes"
ROASTED VEGGIE BUDDHA BOWL RECIPE | ALLRECIPES
Roasted veggies and sauteed tempeh are piled on top of bulgur and drizzled with an orange-curry vinaigrette. Also delicious with chicken or shrimp instead of tempeh.
From allrecipes.com
Reviews 4.9
Total Time 1 hours 7 minutes
Category Salad, Grains
Calories 834.5 calories per serving
From allrecipes.com
Reviews 4.9
Total Time 1 hours 7 minutes
Category Salad, Grains
Calories 834.5 calories per serving
- Divide bulgur between 2 bowls. Place half of sweet potato, fennel, red onion, and red bell pepper around bulgur; top each with 1 tablespoon pumpkin seeds. Drizzle dressing over each bowl.
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BUDDHA'S DELIGHT RECIPE | EPICURIOUS
Extremely subtle and very delicate, this special dish, called Buddha's Delight because it's completely vegetarian, is all about texture. The biggest challenge in making it is finding the right ingredients, but the reward is worth the effort. Prepared with fresh vegetables, this recipe is sublime. If you can't find them fresh, don't be tempted to use canned (frozen bamboo shoots and ginkgo nuts are acceptable, however). Traditional Buddha's Delight doesn't call for garlic, but we find it makes all the difference. The recipe also serves 4 as a fabulous vegetarian main course.
From epicurious.com
Reviews 3.8
Total Time 1 1/2 hr
From epicurious.com
Reviews 3.8
Total Time 1 1/2 hr
- Heat oil in a 5- to 6-quart wide heavy pot over moderate heat until hot but not smoking. Add ginger and garlic and cook, stirring, 30 seconds. Add mushrooms, bean curd skins, bamboo, and ginkgo nuts and cook, stirring, 2 minutes. Stir in oyster sauce, soy sauce, rice wine, and sugar and simmer 1 minute. Add reserved mushroom-soaking liquid and bring to a boil. Gently stir in tofu and soybean sprouts, then reduce heat to low and simmer, covered, 15 minutes. Gently stir in noodles and simmer, covered, 5 minutes. Add romaine hearts (pot will be full) and turn to coat, then simmer, covered, until romaine is tender, about 5 minutes.
See details
ROASTED VEGGIE BUDDHA BOWL RECIPE | ALLRECIPES
Roasted veggies and sauteed tempeh are piled on top of bulgur and drizzled with an orange-curry vinaigrette. Also delicious with chicken or shrimp instead of tempeh.
From allrecipes.com
Reviews 4.9
Total Time 1 hours 7 minutes
Category Salad, Grains
Calories 834.5 calories per serving
From allrecipes.com
Reviews 4.9
Total Time 1 hours 7 minutes
Category Salad, Grains
Calories 834.5 calories per serving
- Divide bulgur between 2 bowls. Place half of sweet potato, fennel, red onion, and red bell pepper around bulgur; top each with 1 tablespoon pumpkin seeds. Drizzle dressing over each bowl.
See details
BUDDHA'S DELIGHT RECIPE | EPICURIOUS
Extremely subtle and very delicate, this special dish, called Buddha's Delight because it's completely vegetarian, is all about texture. The biggest challenge in making it is finding the right ingredients, but the reward is worth the effort. Prepared with fresh vegetables, this recipe is sublime. If you can't find them fresh, don't be tempted to use canned (frozen bamboo shoots and ginkgo nuts are acceptable, however). Traditional Buddha's Delight doesn't call for garlic, but we find it makes all the difference. The recipe also serves 4 as a fabulous vegetarian main course.
From epicurious.com
Reviews 3.8
Total Time 1 1/2 hr
From epicurious.com
Reviews 3.8
Total Time 1 1/2 hr
- Heat oil in a 5- to 6-quart wide heavy pot over moderate heat until hot but not smoking. Add ginger and garlic and cook, stirring, 30 seconds. Add mushrooms, bean curd skins, bamboo, and ginkgo nuts and cook, stirring, 2 minutes. Stir in oyster sauce, soy sauce, rice wine, and sugar and simmer 1 minute. Add reserved mushroom-soaking liquid and bring to a boil. Gently stir in tofu and soybean sprouts, then reduce heat to low and simmer, covered, 15 minutes. Gently stir in noodles and simmer, covered, 5 minutes. Add romaine hearts (pot will be full) and turn to coat, then simmer, covered, until romaine is tender, about 5 minutes.
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WAYS TO USE A BUDDHA'S HAND FRUIT RECIPE | MYRECIPES
I spent $13.52 on a single piece of fruit, so I was darned sure I was going to get my money's worth. I've always balked at buying Buddha's hands. What does a person actually do with such a thing? And what even is a Buddha's hand? It's some sort of citrus, obviously, and a short-season one at that. But it's not as if you can just roll up to your local grocery story at any time of year and impulse-buy them to futz around with. So I did my homework. Then I got to zesting.A Buddha's hand is a multi-fingered citron that, unlike a lemon or orange, is juice-free and straight-up peel and spongy pith. While this might seem like an extravagant bummer of a fruit, the magic of the Buddha's hand is that the whole thing is edible. The notion of wasting food is abhorrent to me (thank you, Catholic school nuns), so I was thrilled to learn that in addition to the heady outer peel, the pith is much less bitter than that of its juicy, spherical brethren, and can be sliced raw or cooked and used in salads, baked goods, preserves, pickles, infusions, or whatever strikes your fancy.And that peel. A swipe of the Microplane or grater releases its bright, potent perfume, and the resultant zest brings lift and light to vegetables, vinegar, baked goods, and even booze. In the course of an afternoon, I used up every single scrap of this pricey produce making Buddha's hand salt, sugar, 'cello, preserves, and syrup. And if I could get my hands on another, I'd do it again.Buddha's Hand CelloLove lemoncello? Buddha's hand cello is an extra-aromatic alternative to this high-proof citrus infusion. Using a vegetable peeler or sharp knife, remove the rind in generous strips, working finger by finger if you must. Place those strips in a clear, tightly-lidded vessel and top them with a grain neutral spirit (like Everclear) or a 100-proof vodka. Drain the whole 750-milliliter bottle if you feel so moved. Close tightly, and let that mixture steep for at least 4 days, or 2-4 weeks if you have the patience. When it's sufficiently perfumed (you'll know), strain out the solids with a fine mesh strainer or a clean linen towel. Make a simple syrup with 2 cups of water and 2 cups of sugar simmered together in a saucepan until thickened. Let that cool to room temperature, then pour half of it into the alcohol, stir thoroughly, and taste. Add more syrup until it's to your desired level of sweetness, then pour it into a lidded container, let it steep for two more weeks, and serve.Note: Leftover syrup from the preserves recipe below makes the flavor even more robust.Buddha's Hand Sugar and SaltZest the Buddha's hand peel and place it on a baking sheet in your oven, set at the lowest possible temperature (if it has a keep warm setting, that's ideal), and bake for 20 minutes. If the zest seems dry, remove it from the oven. Otherwise, check on it in 5-minute increments. To make sugar: Combine 2 tablespoons of dried zest with 1 cup of sugar. Let the mixture sit for about 30 minutes, and if it's turned to sludge, add more sugar. Store in a sealed container, and let the flavors meld for about a week before using to top baked goods, make a rim for cocktail glasses, sprinkle on fruit, or seriously—just sniff. It's absolute heaven.To make salt: Combine 4 tablespoons of dried zest with 1 cup of coarse or chunky salt (I prefer Maldon). Shake together or use a mortar and pestle or a few buzzes in a food processor to combine. Sprinkle it on vegetables or poultry, mix it into dressings, or use it anywhere that could use a hint of sunshine. Buddha's Hand Preserves
From myrecipes.com
From myrecipes.com
- Using a slotted spoon, scoop out Buddha's hand chunks (save or discard the ginger), and put it in a sterilized jar with a tight-fitting lid. Fill the container nearly to the top, and then pour syrup over top. Extra preserves and syrup can be stored separately or together, and make a marvelous cocktail ingredient. Store in the refrigerator for up to 4 weeks. Serve on toast, or as a condiment with cheese.
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AUTUMN VEGETABLE BUDDAH BOWLS - HY-VEE RECIPES AND IDEAS
Fresh fall ingredients are our inspiration for these vegetarian buddha bowls. Our recipe only serves 2, but it's easy to double!
From hy-vee.com
Reviews 5.0
Calories 570 per serving
- 4.
Divide quinoa mixture between two individual shallow bowls. Arrange vegetables on top. Garnish with kale leaves, if desired. Drizzle with some of the honey-mustard dressing; serve remaining dressing on the side.
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BUDDHA'S DELIGHT (VEGETARIAN LO HAN JAI) - THE WOKS OF LIFE
Feb 19, 2015 · Instructions Heat your wok over medium-high heat, and add the oil and ginger. Let the ginger caramelize for about 30 seconds without... Next, add the napa cabbage, fried tofu, and bean threads, and crank up the heat as high as it will go. Stir-fry for 2... Uncover the wok and turn the heat back up ...
From thewoksoflife.com
From thewoksoflife.com
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BUDDHA'S DELIGHT - DINNER AT THE ZOO
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HOW TO MAKE BUDDHA'S DELIGHT (MIXED VEGETABLES DELIGHT ...
Dec 16, 2020 · Firm Tofu: 6.5 oz or 185 g. Bamboo Shoots: 1 oz or 28 g. Baby Corn: 2.18 oz or 62 g. Water Chestnuts: 1 oz or 28 g. Snow Peas: .7 oz or 20 g. Nappa: 2.3 oz or 65.32 g. Brown Sauce: 1 cup or 254 mL. Water: 1 tbsp + 1/2 cup or 125 mL. Potato Starch: 1 tbsp.
From vivarecipes.com
From vivarecipes.com
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25 HEALTHY & EASY BUDDHA BOWL RECIPES - CHOOSING CHIA
May 28, 2021 · These 25 Healthy and Easy Buddha Bowl Recipes are filled with fresh vegetables, protein, and deliciously paired sauces or dressings!From Asian-inspired to breakfast-ready, these buddha bowls have the perfect meal prep ideas for spring!
From choosingchia.com
From choosingchia.com
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ROASTED VEGETABLE BUDDHA BOWL RECIPE - HAPPY HEALTHY MAMA
Nov 04, 2016 · Roast in the preheated oven until the vegetables are browned, about 20 minutes. While the vegetables are roasting, make your sauce. Place the tahini, water, lemon juice, and garlic in a blender and blend until smooth. Taste and add salt and pepper to taste. When the vegetables are roasted, place the vegetables and rice in a bowl.
From happyhealthymama.com
From happyhealthymama.com
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VEGAN BUDDHA BOWL WITH SPRING VEGETABLES RECIPE | THE ...
Mar 31, 2021 · This vegan Buddha bowl with spring vegetables is perfect for the veggie-lover who wants a little bit of everything in their bowl. It features whole grains, nutrient-dense powerhouses like hemp seeds and sprouts, and a mix of raw and roasted veggies add color and texture.. Don’t let the long ingredient list scare you off: This recipe can be batch prepped for the week ahead and portioned out ...
From beachbodyondemand.com
From beachbodyondemand.com
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25 BUDDHA BOWL RECIPES (PLANT-BASED, VEGAN-ADAPTABLE ...
Jan 03, 2021 · A Buddha bowl is essentially a simple, one-bowl meal, typically vegetarian or vegan that includes rice, legumes, fresh vegetables, and plant proteins. Often they are served cold, but some versions are served with a warm base. whole grains – rice, quinoa, farro, millet, teff, bulgur, buckwheat, sorghum. Tofu, Tempeh, Seitan, beans, legumes or ...
From feastingathome.com
From feastingathome.com
23 VEGAN BUDDHA BOWL RECIPES FOR HEALTHY VEGAN DINNERS
Miso-Roasted Broccoli & Tofu Buddha Bowl with Sesame Dressing. This delicious vegan broccoli tofu Buddha bowl recipe is perfect for a quick lunch or dinner and makes great leftovers for meal prepping. What’s more, it’s on the table in less than 30 minutes. 2. Winter Buddha Bowl with Vegetable Fusion Gyoza.
From veganfoodandliving.com
From veganfoodandliving.com
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BUDDHA'S DELIGHT (LO HAN JAI ???) - HOW TO MAKE IT FOR ...
Jan 13, 2019 · It is our secret recipe that NEVER adds any ‘Chinese’ seasoning like soy sauce, oyster sauce, and even salt. Other ingredients. Lotus seeds, gingko nuts, arrows shoots are some other ingredients for Buddha’s delights. Feel free to make your list of vegetables based on what is available. The Buddha’s Delight Recipe
From tasteasianfood.com
From tasteasianfood.com
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16 EASY & HEALTHY BUDDHA BOWLS - EAT WITH CLARITY
Sep 11, 2020 · Protein: Chickpeas are a staple in many of my buddha bowl recipes, but I can never say no to a good salmon bowl either! Tofu, tempeh, black beans, grilled chicken are all great options too. Veggies: The options are endless when it comes to what vegetables to use in a buddha bowl. A few staples in mine are broccoli, sweet potato, arugula, and kale.
From eatwithclarity.com
From eatwithclarity.com
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BUDDHA BOWL WITH ROASTED ROOT VEGETABLES AND SPELT RECIPE ...
In a large bowl, add celery root, carrot, parsnip, beet, sweet potato, onion, and oil; toss to coat. Season with salt and pepper. Press root vegetable in an even layer onto a sheet pan, place into a 375°F preheat oven for 20-25 minutes or until vegetable are tender and dark golden brown.
From nestleprofessional.us
From nestleprofessional.us
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RAINBOW BUDDHA BOWL VEGAN RECIPE - VEGA RECEPTEN
Feb 26, 2021 · Fry the mushrooms with a chopped garlic clove in a pan with oil. Cut all vegetables and / or fruit into cubes. Or make fun figures with mini cutters! Divide your basic grains over 4 bowls. Then decorate your Buddha bowl with all the colors of the rainbow! Top it off with a nice dressing (read our tips in the article above this recipe).
From vegarecepten.com
From vegarecepten.com
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