Quick and Easy Home Recipes by Blogger ‘Bowled Over by Kari’

Vegefied’s blogger of the month shares some great recipes to whip up at home. 

Bowled Over by Kari

Bowled Over by Kari

Karishma Mehta is a lawyer from Bombay who loves making colourful vegetarian and vegan bowls at home, when she isn’t scuba diving or cracking real estate deals.

Updated: 9 July 2019

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Vegefied has picked Bowled Over by Kari as blogger of the month for her absolutely colourful and easy to make at home recipe bowls. Her insta handle is such a burst of colours, makes you feel like you arrived a little late to the pride party but here we go with our favourite recipes to try this month.

We are made “pho” each other.

Make this delicious Vietnamese soup for a dinner on a gloomy day.

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This one is “pho” you. Make this delicious Vietnamese soup for a dinner on a gloomy day. Ingredients: Ginger about 3 inches with skin Onion Cloves 4-5 Cinnamon 3-4 inches Star anise - 2 Green cardamom - 2 Vegetable broth/stock 3 cups Water 2 cups Carrot - 1 peeled and cut into circular disks Broccoli - 1/2 cup Pak Choy Enoki mushrooms - 1/2 cup Shiitake mushrooms - 1/2 to 1 cup Tofu (optional) Rice noodles (cook as per instructions on the packet) Hoisin sauce/sriracha Method: 1. Slice a thin layer of ginger (with skin) and chop the onion (skin removed) in half and put it face down and grill the two until charred on both sides. 2. Take the cloves, cinnamon stick, star anise and green cardamom. Roast these on a pan until smokey. 3. Take the spices, onion and ginger and put them in a pot. 4. Add broth (vegetable if making vegetable pho) and water - proportion i would suggest take 3:2 - 3 cups broth to 2 cups water and cook for sometime. 5. Halfway through, take the spices out or else it will start making it strong and bitter. 6. Add some carrots and broccoli and cook for about 10 mins. 7. Sautée the mushrooms in a little butter and steam the pak choy 8. Season the soup according to taste with salt and a little soy-sauce 9. Separately boil the rice noodles according to the instructions on the packet and strain them in cold water 10. In a bowl, put the noodles and add some of enoki mushrooms, bok choy and the cooked carrots and broccoli. 11. Add the broth - make sure its hot! 12. Add the tofu if you like 13. Garnish with green/red jalapeños, spring onions and bean sprouts. 14. Serve hot with some hoisin sauce/sriracha 😊 Don’t forget to tag me or use the #bowledoverbykari #vegan #vegetarianrecipes #vegansoup #vegansoulfood #instafood #vietnamesefood #pho #vegetarianpho #mumbaifoodbloggers

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Ingredients:

Ginger about 3 inches with skin
Onion
Cloves 4-5
Cinnamon 3-4 inches
Star anise – 2
Green cardamom – 2
Vegetable broth/stock 3 cups
Water 2 cups
Carrot – 1 peeled and cut into circular disks
Broccoli – 1/2 cup
Pak Choy
Enoki mushrooms – 1/2 cup
Shiitake mushrooms – 1/2 to 1 cup
Tofu (optional)
Rice noodles (cook as per instructions on the packet)
Hoisin sauce/sriracha

 

Method:

1. Slice a thin layer of ginger (with skin) and chop the onion (skin removed) in half and put it face down and grill the two until charred on both sides.
2. Take the cloves, cinnamon stick, star anise and green cardamom. Roast these on a pan until smokey.
3. Take the spices, onion and ginger and put them in a pot.
4. Add broth (vegetable if making vegetable pho) and water – proportion i would suggest take 3:2 – 3 cups broth to 2 cups water and cook for sometime.
5. Halfway through, take the spices out or else it will start making it strong and bitter.
6. Add some carrots and broccoli and cook for about 10 mins.
7. Sautée the mushrooms in a little butter and steam the pak choy
8. Season the soup according to taste with salt and a little soy-sauce
9. Separately boil the rice noodles according to the instructions on the packet and strain them in cold water
10. In a bowl, put the noodles and add some of enoki mushrooms, bok choy and the cooked carrots and broccoli.
11. Add the broth – make sure its hot!
12. Add the tofu if you like
13. Garnish with green/red jalapeños, spring onions and bean sprouts.
14. Serve hot with some hoisin sauce/sriracha 😊

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Make this super simple avocado rose toast –

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Don’t get too board this Sunday 😋 From bowls to board. Make your Sunday easier with these sourdough toasts. Which toast would you pick? Use any sour dough bread. A. Pesto with mozzarella toast. For pesto: 2 cups of basil, 1 cup of parsley, 3/4 cup of pine nuts or walnuts, 1-2 green chillies, 4-5 tbsp olive oil, 1/2 cup of Parmesan cheese and salt to taste. Blitz all the ingredients together and you’re done 🙂 Can add a little more olive oil depending on the consistency you want. For the toast: Spread the pesto on the toast, add some sliced cherry tomatoes, mozzarella cheese. Garnish with chilli flakes and micro greens. B. Avocado toast Cut a ripe avocado into slices. Put the slices on the toast and drizzle some lemon juice. Garnish with chilli flakes, mixed Italian herbs (oregano and garlic salt work incase you don’t have it handy). Everyone might not have this but a little bit of the “Everything but bagel seasoning” from Trader Joe’s really really makes this toast yummy. C. Cream cheese with olives and jalapeños Take some cream cheese (depending on how many toasts you’re making), and mix in some garlic paste and dried herbs. Add some olives and jalapeños. Garnish with micro greens. Which one is your favorite from these? 🌱 If you make these toasts, don’t forget to tag me in your pictures and use the #bowledoverbykari #avocadotoast #sundaybreakfasts #sourdough #vegetarianrecipes #EatPlants #eathealthy #f52toasty

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Ingredients:

1 ripe avocado- thinly sliced and shaped into a rose
Cream cheese mixed with Italian seasoning (you can literally even use a dominoes seasoning packet)
Any bread toasted
2 tbsp lemon juice
Microgreens
Edible flowers

 

Method:

Spread the cream cheese on the toast, add the avocado rose/avocado pieces on it. Sprinkle some lemon and mixed seasoning of choice on top. Garnish with microgreens and edible flowers.

I’m having a middle eastern food hangover!

Try this easy salad this weekend.

Ingredients

Red, yellow and orange cherry tomatoes – 1 cup – washed and cut into halves
Halloumi – (as per taste) cut into pieces and grilled (mine looks like a disaster but tastes amazing)
Chickpeas – 1/2 cup boiled
Buckwheat – 1/2 to 3/4 cup boiled
Beetroot – 1 boiled and cut into pieces
Mixed greens – handful
Olives – 1/2 cup
Tahini – 5 tbsp (or more as per taste)
Tzatziki – 1/2 to 3/4 cup


For the tzatziki:
2 cups Greek yogurt or hung curd
1 grated cucumber
2 tbsp dill
2 tbsp lemon juice
2 tsp minced garlic or garlic paste (can adjust according to taste)
1 tsp olive oil
Salt to taste

 

Method

➖Grate the cucumber and squeeze out all the liquid from it
➖In a bowl, mix together the Greek yogurt/ hung curd, lemon juice, garlic, dill and shredded cucumber
➖Drizzle with olive oil and add some extra dill to garnish

 

Mix together all the ingredients of the salad and pour the tahini and tzatziki on top and dig in. Ps: However pretty these edible flowers look, please skip them in this salad!

Follow her drool worthy Instagram handle by clicking any of the pictures and let us know by using #Vegefied if you try any of these.

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