Fall Food, Friendship and Gathering

Fall reminds me of family, friendship, food and gathering. Gathering beautiful leaves that have changed colors and have fallen off the trees. Gathering around the table to celebrate all the things we are thankful for. Gathering back the friends you have not seen all summer because people’s schedules get uncharacteristically crazy during the summer months. Gathering back with life groups or volunteer organizations you belong to that take a break for summer. This weekend, I did a little bit of all of the above. On Saturday evening, after a wonderful day of nourishing my soul at a retreat (I will write about it next week), I was privileged to spend a few hours with my daughter and two friends. One friend was one of my most valued friends and the other was her friend (a new friend to both my daughter and me). We were blessed to share a few hours together. It was a time of enrichment for all. We talked about the fantastic day we had spent together learning about a great work that is going on in Malawi, Africa and we shared about our lives and how God had been encouraging us in our walks with Him. Friendship and gathering together is medicine for the soul. Sharing with women who are committed to serve in their community and abroad and are involved in amazingly interesting activities is one way to be encouraged and to contribute to your own healthy mind and body.

We shared a meal together and the food was spectacular…nutritious and delicious!!! Here is my rendition of the dish that we all ordered…..

Bombay Bowl

1 yellow onion
20 large or 30 medium brussel sprouts trimmed and cut in half
1 head of cauliflower
4-5 carrots
1-2 parsnips
4-5 small red, white or purple potatoes
(any other veggies that you want to try-beets, broccoli, squash)
1-2 Tablespoons olive oil
1-2 teaspoons curry powder
1 teaspoon tumeric
1 teaspoon dried ginger or 1 Tablespoon grated fresh ginger
1 ½ teaspoon kelp seasoning (Bragg’s Organic Sea Kelp Delight Seasoning)
2-4 cups fresh kale chopped
2 cups cooked quinoa
1 can white cannellini beans (or great Northern beans) drained and rinsed
20-25 raw almonds

COCONUT MILK CURRY SAUCE
1 can coconut milk
1 Tablesoop curry powder
1 Tablespoon brown sugar
2 teaspoons Braggs Liquid Aminos
Serves 4

Prepare the vegetables for roasting by cutting them all into 1 inch bite sized pieces. Place them in a large bowl and pour on 1-2 Tablespoons olive oil and sprinkle with curry powder, turmeric, ginger and kelp seasoning. Toss until vegetables are coated with seasonings.

Place vegetables in a single layer on 1-2 jelly roll pans covered with foil (for faster clean-up). Roast vegetables in a 450 degree oven for 30 minutes or until fork tender. Stir occasionally and remove from oven.

While veggies are roasting, prepare the quinoa according to package directions (3 cups water and 1 ½ cups quinoa in a pot bring to a boil and turn to simmer and cover for 15 minutes or until water is absorbed and quinoa is tender).
Steam 2-4 cups of kale in a microwave safe bowl with ¼ cups water or in a sauce pan until tender. Depending on how much kale you want for the first layer of your Bombay bowl.

In a saucepan bring ½ of the can of coconut milk to a boil over medium heat. Turn to simmer and cook for 3 minutes until coconut milk begins to thicken and smell sweet and delicious. While cooking coconut milk pour remaining milk into a separate cup measure and add 1 Tablespoon of curry powder and 1 Tablespoon of brown sugar and 1 teaspoon brags liquid amines, stir until smooth. When pot of coconut milk is hot and sweet smelling, add the remaining cup of milk and spices and stir for another 2-3 minutes over low heat until blended and bubbly.

Now get ready to create your Bombay Bowl.
Take 4 large soup bowls and layer ½-1 cup steamed kale, ½ cup cooked quinoa, 1 cup of roasted vegetables, ¼ cup white beans and pour 3-4 Tablespoons of curry sauce over the top. Heat in the microwave if needed. Sprinkle 4-5 almonds on top of each bowl. Serve with naan bread or a crusty piece of toasted wheat bread or baguette.

Bombay Bowl

 

Print

Prep time

1 hour

Cook time

45 mins

Total time

1 hour 45 mins

 

A delicious one bowl wonder to prepare for a gathering of friends. Enjoy the vegetables and high protein quinoa with a mild curry sauce.

Author: Kerry

Recipe type: Dinner

Cuisine: Vegetarian

Serves: serves 4-6

Ingredients

• 1 yellow onion
• 20 large or 30 medium brussel sprouts trimmed and cut in half
• 1 head of cauliflower
• 4-5 carrots
• 1-2 parsnips
• 4-5 small red, white or purple potatoes
• (any other veggies that you want to try-beets, broccoli, squash)
• 1-2 Tablespoons olive oil
• 1-2 teaspoons curry powder
• 1 teaspoon tumeric
• 1 teaspoon dried ginger or 1 Tablespoon grated fresh ginger
• 1 ½ teaspoon kelp seasoning (Bragg's Organic Sea Kelp Delight Seasoning)
• 2-4 cups fresh kale chopped
• 2 cups cooked quinoa
• 1 can white cannellini beans (or great Northern beans) drained and rinsed
• 20-25 raw almonds
• COCONUT MILK CURRY SAUCE
• 1 can coconut milk
• 1 Tablesoop curry powder
• 1 Tablespoon brown sugar
• 2 teaspoons Braggs Liquid Aminos
• Serves 4

Instructions

1. Prepare the vegetables for roasting by cutting them all into 1 inch bite sized pieces. Place them in a large bowl and pour on 1-2 Tablespoons olive oil and sprinkle with curry powder, turmeric, ginger and kelp seasoning. Toss until vegetables are coated with seasonings.
2. Place vegetables in a single layer on 1-2 jelly roll pans covered with foil (for faster clean-up). Roast vegetables in a 450 degree oven for 30 minutes or until fork tender. Stir occasionally and remove from oven.
3. While veggies are roasting, prepare the quinoa according to package directions (3 cups water and 1 ½ cups quinoa in a pot bring to a boil and turn to simmer and cover for 15 minutes or until water is absorbed and quinoa is tender).
4. Steam 2-4 cups of kale in a microwave safe bowl with ¼ cups water or in a sauce pan until tender. Depending on how much kale you want for the first layer of your Bombay bowl.
5. In a saucepan bring ½ of the can of coconut milk to a boil over medium heat. Turn to simmer and cook for 3 minutes until coconut milk begins to thicken and smell sweet and delicious. While cooking coconut milk pour remaining milk into a separate cup measure and add 1 Tablespoon of curry powder and 1 Tablespoon of brown sugar and 1 teaspoon brags liquid amines, stir until smooth. When pot of coconut milk is hot and sweet smelling, add the remaining cup of milk and spices and stir for another 2-3 minutes over low heat until blended and bubbly.
6. Now get ready to create your Bombay Bowl.
7. Take 4 large soup bowls and layer ½-1 cup steamed kale, ½ cup cooked quinoa, 1 cup of roasted vegetables, ¼ cup white beans and pour 3-4 Tablespoons of curry sauce over the top. Heat in the microwave if needed. Sprinkle 4-5 almonds on top of each bowl. Serve with naan bread or a crusty piece of toasted wheat bread or baguette.

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