Tribe By Noire

Big Bowl Savory Cooked Recipes

ChickPea Quinoa Bowl With Tomato Sauce & Mushrooms

MAIN INGREDIENTS
  • Chickpeas
  • Quinoa
  • Chia Seeds
  • Roma Tomatoes
  • Baby Bella Mushrooms
SAUCE & SEASONINGS
  • Pure cold pressed olive oil
  • Raw cane sugar
  • Cumin
  • Oregano
  • Basil
  • Onion powder
  • Sea salt
  • Nutritional yeast
  • Soak the chia seeds over night, or for at least 4 hours to maximize digestion.
  • If you get dry chickpeas, soak those separately overnight as well.
  • Boil the chickpeas and quinoa until they are soft.
  • Blend your tomatoes in a blender with your chia seeds and a small amount of olive oil.
  • Chop your mushrooms into quarters.
  • Put your tomato sauce in a small pot or pan with the mushrooms over low heat.
  • Add raw cane sugar, cumin, oregano, basil, onion powder, and pink sea salt (Season to taste).
  • Add nutritional yeast for a cheesy flavor.
  • Turn the heat off when the sauce starts to bubble.

Curry Lentils & Rice

MAIN INGREDIENTS
  • Lentils
  • Basmati Rice
  • Small white or sweet onion
  • Yellow, orange, red, and green bell peppers
  • Roma Tomato
SAUCE & SEASONINGS
  • Coconut milk
  • Curry powder
  • Cumin powder
  • Chilli powder
  • Ginger Powder
  • Turmeric Powder
  • Garlic Powder
  • Cayenne pepper
  • Sea Salt
  • Lime Juice
  • Rinse and soak your lentils over night, or at least 4 hours.
  • Boil the lentils until they’re soft.
  • Chop the onion, andd bell peppers into small pieces and steam them in a pot with a small amount of water.
  • Chop your tomato into fairly large chunks while the onion is steaming.
  • Add a generous amoung of curry powder.
  • Add a few pinches of cumin, chilli, ginger, turmeric, garlic and a dash or 2 of cayenne pepper to the onions.
  • Add salt to taste.
  • Stir and let the onions, peppers, and seasonings cook for a bit to bring out the flavor.
  • Add a bit of water periodically to keep it from burning.
  • Add the tomatoes and let it cook on medium heat with the lid on.
  • Once the tomatoes are really soft, add the can of coconut milk and stir.
  • Add the lentils to the pot with lime juice, and a bit more water, and let it cook for 2 more minutes.
  • Pour your curry lentils over your rice.

Buckwheat Breakfast Porridge

MAIN INGREDIENTS
  • Buckwheat (Kasha)
  • Nut butter
  • Chia Seeds
  • Oat or Pea Milk
SEASONINGS
  • Raw cane sugar
  • Sea salt
  • Cinnamon
  • Nutmeg
  • Cook buckwheat kasha in a pot on low heat.
  • Add 1 cup of plantbased milk and a 1/4 cup of water for every 1/2 cup of buckwheat kasha.
  • Add 2 tbsps of nut butter for every 1/2 cup of buckwheat groats.
  • Add raw sugar cane, sea sealt, cinnamin, and nutmeg to taste.
  • Stir periodically until the water boils down to your ideal consistency.

Tofu Miso Bowl

MAIN INGREDIENTS
  • Extra Firm Tofu
  • Mushrooms
  • Pumpkin Seeds (no shell
  • Raw Walnuts
  • Bok Choy
SEASONINGS
  • Miso paste
  • Nutritional Yeast
  • Parsley
  • Dill
  • Black pepper
  • Cayenne
  • Fill a medium size pot with 2 cups of water and leave it boil on low heat.
  • Drain and chop your tofu into small cubes.
  • Rinse and chop your mushrooms.
  • Dice your walnuts and mix them with the pumkin seeds.
  • Empty the tofu, mushrooms, walnuts, and pumpkin seeds into the boiling water.
  • Add 2 tbsps of miso paste into the pot along with the rest of your seasonings.
  • Let everything boil for 15-20 minutes.
  • Chop your bok choy and add it into the pot after you’ve turned the heat off.
  • Mix the bok choy into the rest of the food and let it steam.

DIET PLAN

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