Bowls of Goodness: Vibrant Vegetarian Recipes Full of Nourishment

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Add milk, butter, and a dash of cinnamon for flavor, then sweeten it up with honey and mashed banana. Crushed tomatoes: Opt for the fire-roasted crushed tomatoes because they equal more flavor! If you can’t find them in a store near you, regular diced tomatoes will work perfectly here.

Oats | Morrisons Quaker Rolled Porridge Oats | Morrisons

Stir in some leafy greens. Add a handful of spinach or kale a few minutes before serving. This is an easy way to include more nutritious ingredients and use up some leftover vegetables you may have in the fridge.

Bet you didn’t think you could make muffins with leftover rice! This recipe proves there’s nothing rice couldn’t do.

Grain Bowls That Taste As Good As They Look 3 Nourishing Grain Bowls That Taste As Good As They Look

These hearty and delicious breakfast recipes with rice will make you fall in love with breakfast all over again! Heat olive oil in a Dutch oven and add in onion and mushrooms. Cook until the onions are golden brown and the mushrooms have released moisture. Give it umami depth. Add a splash of soy sauce to the onion and mushroom mixture towards the end of cooking them. The sauce will soak into the mushrooms and give this vegetarian stew a meaty, umami taste.Cook down the vegetables. The first step of sauteeing the onions and mushrooms is what starts building the base of your stew. Give them enough time to release their sugars and caramelize before moving on to the next step. Versatile recipe. You can follow this recipe or substitute some ingredients for what you have. The best part of vegetable stew is the ability to use leftover produce from other recipes to create another family meal. In a large Dutch oven or heavy bottomed pot, add olive oil and set over medium heat. Add the onion and mushrooms and cook for 10 to 12 minutes, or until the onion is golden brown and the mushrooms have released most of their moisture.

Bowls of Goodness Cookbook | Oliver Bonas

Imagine a mouthwatering blend of fluffy rice and tender eggs, generously seasoned with aromatic herbs and spices.Cut the chilli in half lengthways and discard any seeds – unless you want a very hot dressing – and chop finely Add carrot, celery, garlic, and thyme to the onion-mushroom mixture and cook until the carrots soften. Season with salt and pepper. Grab a different potato. I love using Yukon golden potatoes in this traditional vegetable stew, but you could also use other white potatoes or try sweet potatoes.