Ski Bum Envy Bowl

It’s winter in Colorado – and that means skiing! If you can’t reach me, I’ll be in the mountains, enjoying the slopes, snow and blue bird days.

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Except this weekend, which found us back in the foothills at home, with the boring reality stuff everyone deals with. Cleaning, laundry, taxes, work, investment property tasks, bill paying. You know, the stuff that keeps your life moving forward, no matter how boring it is to partake in.

Today, Sunday, we spent our time with our doggies inside & out, and watched a few extreme sport documentaries: Valley Uprising & Further. Talk about feeling like a fatty, couch potato, loser.

These films showed adventurers, risk takers, thrill seekers, outdoor enthusiasts who took to the forests, rocks, national forests, slopes, mountains with a hunger I envied. These characters were living their lives without the constraints of modern society, without the limitations the work week has. Many didn’t have jobs, spent their nights in tents, in the woods, under the stars. And I couldn’t have be more jealous. Yes, I want to be outdoors more than anywhere else. Yes, I am climbing mountains and skiing and venturing into the wilderness on most weekends. Yes, I want to wonder into the unknown and hear the mountain streams and see clear across the mountain ranges. Unfortunately, not on this particular weekend.

So, lunch rolled around and I became inspired to cook a dish that was ski bum appropriate. A cheap dish, that packs a huge punch, both on the nutritional and flavor scale. And I was wearing my Snowbird sweatshirt, so almost like I was out there with those adventurers.

Enjoy!

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Ingredients

  • 4 medium carrots
  • 1/2 head of cabbage chopped
  • 7 button mushrooms
  • 1/2 sweet potato (cooked)
  • 4 garlic cloves, minced
  • salt & pepper
  • 2 tablespoons of coconut oil
  • 1-2 cups cooked quinoa
  • Topping Ideas: Raw Pumpkin & Sesame Seeds, Dried Figs, left over refried beans, salt, pepper

Sauce

  • 2 tablespoons of Tahini
  • 1 tablespoon honey
  • 2 tablespoons of Almond milk
  • 1/2 can of chick peas

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Directions

  • Heat oil in a pan, adding garlic – 1-3 minutes
  • Chop carrots into buttons – microwave them in 2 tablespoons of water, for 1 min and 30 seconds, so they’re soft
  • Add carrots & cabbage to pan. Add pepper and a pinch of salt. Saute for 5 minutes, stirring till all is covered with oil
  • Add mushrooms to pan and saute for another 5-8 minutes, stirring occasionally
  • For the sauce, combine all ingredients in a cuisine art/blender
  • Split the quinoa into two bowls and top with the veggie saute. Add the sauce and toppings and enjoy!

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Hippie Bowls

The end of summer is upon us here, in Colorado. What a glorious summer it has been though! Full of hiking, mountain climbing, adventures, new coasts and exploring.

Summer Summits
Summer Summits

Throughout the summer, my girlfriend and I have kept up our Wednesday Yoga tradition as much as we could….every Wednesday, we’ll do an hour of yoga at one or the others house, and every other Wednesday one of us will cook a vegan feast. It’s been an awesome tradition we’ve been doing since February (2015) and this past week’s meal was a farewell to summer.

Hippie Bowls
Hippie Bowls

On the Menu
Homemade Pesto & Roasted chili pepper & white bean dip with Rosemary Bread, Hippie bowls with a Tahini sauce, and raw mini strawberry ‘cheese’ cakes

Hippie Bowls

Roasted Eggplant (2 small eggplants)
Roasted Beets (2 large beets)
Roasted Sweet Potatoes & Carrots (1 & 1/2 large sweet potato & 4 large carrots)
Roasted Broccoli (2 medium stalks)
1 Roasted Red Pepper
3/4 cup of raw sunflower seeds
3/4 cup of raw pumpkin seeds
1 Avocado (sliced)
5-8 cloves of roasted garlic
Wild Grain Rice

Cut all veggies into cubes. Drizzle with olive oil, toss with garlic and rosemary. I separated my veggies into piles when I roasted them, adding garlic & paprika to the potatoes & carrots, rosemary and olive oil to the beets, cummin and olive oil to the eggplant. Get creative here! Roast all but the broccoli for 30-440 minutes at 375, stirring halfway. Broccoli took about 20 minutes.

Cook rice according to the directions. I cooked the serving for 4 (these made 4 large hippie bowls)

Tahini Sauce
1/3 cup Tahini paste
2 tablespoons nutritional Yeast
2 cloves of garlic
1 tablespoon of lemon juice
1/2 cup of water (more to thin the sauce)
Sriracha to taste

Blend all ingredients in a food processor or blender. Add more water to thin the sauce.

Assemble the bowls with rice on the bottom and veggies piled high and deep!

Veggie Hippie Bowls
Veggie Hippie Bowls

These Hippie Bowls were the perfect way to say goodbye to summer – and a fabulous introduction to the root veggies that are right around the corner!

Happy Fall!