Whole Bowl

The hardest part about moving from Portland to Montana...the food. I miss all the amazing restaurants in PDX. One of my favorite was The Whole Bowl. It was perfect for a healthy and delicious lunch. They have two food cart locations and itty-bitty restaurants. Since I can't have their delicious bowls in MT, Joel and I have started created our very own sauce here (see below). It's definitely not perfect but it comes pretty close.  So what's exactly in a Whole Bowl? Well, the basic ingredients include rice, beans, black olives, cheese, avocado, cilantro, sour cream, salsa, and the sauce. The trick is nailing the sauce. We've also been throwing it into a tortilla with chicken and lettuce too. So check out the recipe below and give it a try. Enjoy.

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Sauce
Add the following items in a blender and go:

1/4 cup almonds
1/4 cup canola oil
1/2 garbanzo beans
3 garlic cloves
1/4 cup large flake nutritional yeast
1/4 cup water
1 teaspoon each of following:
    curry powder
    onion powder
    tumeric
    chili powder
    cumin
    cayenne pepper
    salt
    mustard powder

Recipe was adopted from Zeste Blog

Food Styling

I'm hungry so I ventured over to foodgawker to find ideas for dinner. I got distracted by the beautiful food styling of dessert. Yumm, sweets.

// ginger roasted pear and chocolate cake //

// vegan berry buckwheat crumble //

// A little Piece of Heaven Chocolate Cake //

Sunday Tradition

I've started a new Sunday tradition of delicious breakfast. I've made some awesome scrambles and yummy french toast. Do you have any good breakfast ideas because I'm looking for ideas. Gosh, now I'm hungry for some french toast. hum, breakfast for dinner tomorrow?

Source: theglitterguide.com via Megan on Pinterest

Source: wholeliving.com via Earmark Social on Pinterest

Source: multiplydelicious.com via Rachel on Pinterest

Source: aprettycoollife.com via Megan on Pinterest

Ratatouille

I need to spend more time in the kitchen...

(this looks delicious)

8 tablespoons olive oil

1 large red onion, finely chopped

4 cloves garlic, finely chopped

3 sprigs fresh thyme

4 Italian eggplant, cut into 1/2-inch dice

6 medium zucchini, cut into 1/2-inch dice

3 bell peppers (1 red, 1 yellow, 1 orange), cored and cut into strips

7 medium (about 2 pounds) tomatoes, cored and diced

1 bay leaf

Salt and pepper, to taste

1 tablespoon chopped fresh oregano

2 tablespoons sherry vinegar

2 tablespoons chopped fresh parsley

1. In a large flameproof casserole over medium heat, heat 3 tablespoons olive oil. Add the onion and cook, stirring often, for 5 minutes, or until softened. Add the garlic and thyme and continue cooking for 2 minutes.

2. Add the eggplant and cook, stirring often, for 5 minutes (it will not be cooked through). Transfer to a bowl.

3. In the same pan, heat 3 more tablespoons olive oil. Add the zucchini and cook, stirring often, for 5 minutes. Transfer to the bowl of eggplant.

4. Heat 2 more tablespoons olive oil. Add the bell peppers and cook, stirring often, for 5 minutes.

5. Return the eggplant and zucchini mixture to the pan. Add the tomatoes, bay leaf, salt, and pepper. Bring to a boil, lower the heat, and add the oregano. Simmer uncovered, stirring occasionally, for 1 1/2 hours or until all the vegetables are very tender.

6. Add the sherry vinegar 10 minutes before the end of cooking.

7. Discard the sprigs of thyme. Stir in the parsley. Taste for seasoning and add more salt and pepper, if you like. (Set aside 4 cups ratatouille for the clafoutis.

via here and here