Posts Tagged ‘Asian inspired’

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.

Rawmazing

Rawmazing

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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Unrecipe of the Week: Asian Cucumber Noodles

July 11, 2016
via the garlic diaries

via the garlic diaries

We love our vegetable noodles around here. In fact, if it weren’t for zucchini noodles, I would be lost. But sometimes, even the novelty of zoodles wears off.

Tonight, I spiralized some fresh cucumber to act as the layer beneath my sauteed shrimp with garlic, sesame oil, soy sauce and ginger.  The cool cucumber “noodles” (cuddles?) were a refreshing change on a very hot summer night. Tossed with a bit of sesame oil, salt, rice wine vinegar and a dash of soy sauce, they brought another flavor profile to my sometimes meager repetoire of foods.

Cold Cucumber “Noodles” With Sesame Oil:

Spiralize a cucumber into long thin ribbons. Salt liberally, and place in a strainer to drain for 20-30 minutes. This allows the cucumber to give off the excess water that might otherwise dilute the subtle sauce.

When ready to serve, toss with a little sesame oil, rice wine vinegar, a pinch of sugar and a dash of soy sauce. Adjust the seasonings, using a little srirachia or hot red pepper flakes to add a little heat if desired. Sprinkle with toasted sesame seeds, and enjoy!

Check us out at indigojonesnyc on instagram.

Want to see what we have been pinning? Take a look at our Pinterest page!

Tweet along on Twitter.

Take a peek at our Tumblr.

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Check out our new site Indigo Jones Eats

Visit our shops on Gourmly ,Ecohabitude, and Etsy

 


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