The bowl is a deep dish in which you are quick, tasty and beautiful can combine correctly is a useful meal. Usually there is a portion of complex carbohydrates (whole grains, root vegetables), a serving of protein (legumes, tofu, mushrooms, meat, fish/seafood, poultry, cheeses, eggs), lots of vegetables/fruits (fresh or cooked) and some fats (nuts, seeds, avocado, nut pastes, olives, sauces based on oils).
The bowl can be very boring, and can be a work of art, it all depends on your imagination)) My crackaol simple, but very tasty. Love it for Breakfast, although for a light lunch/dinner is also a great option;)
Ingredients (for 1 serving):
• Boiled buckwheat, you can use any (you can substitute quinoa) – 3 tablespoons,
• 1 chicken egg
• Half an avocado,
• Mushrooms – 3-4 pieces (I have mushrooms),
• A small tomato or 4 cherry tomatoes,
• Balsamic cream (optional, but very recommend) – on the tomato a bit
• Truffle oil (optional but very recommend) – a bit on the mushrooms,
• A little lemon juice and olive oil – all to sprinkle on top (also optional)
• Salt/pepper/spices/herbs/sesame seeds – optional.
Also you can put cheese on it (cheese is particularly relevant) and any salad leaves. You can stew them together with the mushrooms. Spinach, for example, very suitable.
Ingredients for soy mayonnaise:
It is based on universal sauce Urbachwhere salt substitute for soy sauce.
• 3 tbsp tahini,
• 3 tbsp lemon juice/Apple cider or white wine vinegar,
• 1 tbsp olive oil,
• 1-2 tbsp soy sauce (depends on its type, place 1, then sample and add more if necessary),
• 1 clove of garlic, passed through a press (optional)
• 1 tsp miso paste (optional)
• 3 tablespoons of water (watch the consistency, add gradually),
• Pepper, to taste.
How to do:
1. Cooking buckwheat (roasted brown).
Tell method, and the number you define yourself, I usually cook 1 Cup, enough for 5-6 servings for this recipe.
Cereal to sort, wash carefully until clear water, drain in a colander, then spread on a heated pan and fry on medium heat stirring constantly. Buckwheat needs to dry completely and make amazing aromas. After that, switch off immediately. Roasting buckwheat subsequently makes it crisp and very flavorful.
While fried buckwheat boil water. 1.5 cups if you like a little al’dente grits, and 2 cups, if you like boiled groats, but not in porridge. I put 2 cups.
Then put the buckwheat in a heatproof dish with a lid, fill with water, throw a pinch of salt, cover and either cook it in the oven (I like that way), or on the stove.
If in the oven, then preheat it to 180C, put down the buckwheat for 15 minutes, then turn off the oven and wait until all water is absorbed in the rump (it’s 40 minutes – 1 hour). Perfect your buckwheat is ready.
If on the stove, then cook on very low heat for 20-25 minutes and then let it rest under a lid until all water is absorbed in the grits.
Cooking buckwheat (unroasted green).
Here is a slightly different story. Green, I would not be subjected to excessive heat treatment. The proportions of buckwheat and water are the same as for brown.
Sort, wash thoroughly (this affects the crispness of cereal), throw in a pot of salted water, bring to a boil, then cook on low heat under lid for 15 minutes until tender (in the process not to disturb), either immediately turn off and allow to swell by wrapping the pot with something warm. 30-40 minutes is enough.
The second method is more gentle to “living product”, but longer. Try both ways as you like.
If you have buckwheat cooked in advance, then reheat it in the microwave or on the stove in a saucepan, the bottom of which poured a little water. Fry the buckwheat should be on medium-high heat stirring occasionally, and long, so it is not much seethe.
2. Soy mayonnaise (I do for the future, it is perfectly stored in the refrigerator for 3 days exactly).
Shake all the ingredients until smooth. I do it in a small jar in which he kept the last bit of sauce.
3. Prepare the remaining ingredients.
All my. Tomato and avocado slice. If you need to preserve the color avocado, then sprinkle it with lemon juice or lime juice.
Cook the egg either poached (recipe here), or in a bag (recipe here).
Mushrooms fry in a drop of oil on high heat so they get flavored crust. In the end, I add a little thyme, salt and freshly ground pepper. Also you can add mushrooms, onions, garlic, ginger, other herbs and spices. Cook mushrooms as you like, the main thing that it was delicious and combined with the remaining ingredients to the bowl.
4. Collect the bowl.
Buckwheat lay down, then 2 tbsp of mayonnaise (or how much your conscience will allow))), and on top of all the other ingredients, as in the photo. Tomatoes sprinkle with balsamic vinegar, mushrooms and truffle oil. Next, I love all pour a little juice of lemon/lime, but it is optional.
By the way, this dish is very easy to do from many people. Made of billet, and then just put in the number of plates, and quickly put everything away;)