Posts Tagged ‘asian fusion’

Spring Roll Bowls

August 23, 2016

We’ve been obsessed with food served in a bowl for awhile now. Smoothie bowls have gained popularity recently, and grain bowls and “power” bowls have replaced the salad as the go-to healthy lunch option. Now, there seems to be a new bowl on the scene: The spring roll bowl!

Taking a cue from the Asian spring roll, which is traditionally a rice paper wrap filled with vegetables and sometimes seafood or meat, the bowl version lays it all out in abundance, without the carbs.

An array of fresh, raw vegetables are enhanced with Pan-Asian infused flavors for a meal that is tasty, satisfying and healthy. Step away from the stove, and pull out the sprializer, to make your own summer roll bowl!

A Pinch Of Yum created this Vietnamese inspired bowl filled with vegeatables in a sweet garlic and lime sauce.

A Pinch of Yum

A Pinch of Yum

Rawmazing created this amazing spring roll bowl that uses Paleo friendly ingredients, such as almond butter and coconut aminos, instead of peanuts and soy sauce.



Lazy Cat Kitchen may call theirs a vegan sushi bowl, but whatever they want to call it, we call it delicious!

Lazy Cat Kitchen

Lazy Cat Kitchen

Tastes Better From Scratch got into the act, with their version on the theme:

Tastes Better From Scratch

Tastes Better From Scratch

Skinny Taste adds shrimp and hoisin sauce to their spring roll bowl:

Skinny Taste

Skinny Taste

Half Baked Harvest’s recipe is for the real deal, but their ingredient plate was so beautiful, we can’t help but think it would be perfect just like this, drizzled in their Thai Mango dipping sauce!

Half Baked Harvest

Half Baked Harvest

We’re definately inspired! Stay tuned for our vegetable summer rolls with carrot dipping sauce to be re-interpreted. Because, let’s face it. Food does taste better in a bowl!

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Community Supported Agriculture

September 12, 2012

I just got my first CSA package and I am so excited!
CSA stands for Community Supported Agriculture, and each Tuesday between now and mid December, I will pick up a selection of produce, which comes from a local farm.

Today’s bounty was pretty straightforward:

6 potatoes

6 onions

4 ears of corn

1 head of lettuce

2 pounds of plum tomatoes

16 heirloom cherry tomatoes

1 bunch of lemongrass

Hmmm. Lemongrass. There is the challenge I have been hoping for!

When I signed up for this program last spring, my goals were to support a local farm, always have fresh produce on hand, and to expand my horizons by having to experiment with a vegetable or fruit I was not used to using.
I am going to spend a little quality time with my Asian-fusion cookbooks, and will share my recipe(s) using lemongrass with you shortly.

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