Looking For The Perfect Vegan Bowl Recipe?
A good vegan bowl recipe makes for a great lunch! Join us on the “Beet-en” Path with Ken Weiler, a vegan acting coach, on this episode of #LunchBreakLIVE! Discover a wonderful world where beets are the star. Ken made the connection and instantly went vegan after meeting his now-wife, Monica Kay, a longtime vegan! Ken lost 15 pounds without even trying in a month after going vegan, and one of his acting students gave him the film Earthlings, which cemented his consciousness that no one needed to die for his appetite.
Ken took a childhood favorite meal, and veganized it, using beets as the “meat” of the dish. The wonderful thing about beets–aside from the gorgeous color they will leave your hands and tongue–is that you can use all parts of them. Cut up the bulb and use it in a vegan bowl like Ken did, along with sauteed onions and potatoes. Use the red stems to make veggie straws, which you could eat raw or baked. And use the greens at the end to make a salad. What a versatile food!
Ken makes his vegan bowls with oil-free seasonings, such as tamari or liquid smoke on top, served over rice. And his salad had a dressing of mustard, vinegar, garlic, and again, tamari. Healthy and fresh. Let’s check it out…
Vegan Bowls In the Kitchen, But What Else With Thes Two?
Ken’s journey began with the chance meeting of a beautiful vegan lady. whom he met in New Orleans on a work trip. When they sat down, she told him she was vegan. He asked the typical question, “Can you eat cheese?” She listed off a series of reasons why she did not eat cheese or any other animal product. It was a short-list of the brutalities of factory farming and he was shocked. And surprised that he didn’t know any of this information, as he had considered himself ‘enlightened’. That meal and that woman changed him. He went vegan at that moment. About a month after that lunch when he was back in LA and teaching acting at the studio where he works, some of his students had noticed he had lost weight–15 pounds in a month without even trying. He promised them that “I wasn’t on a diet but had simply stopped eating animals”. One of his students came up to him in his next class and handed him a DVD of Earthlings. His transformation was complete. His journey toward compassion was also influenced by the pain and suffering his parents were experiencing at the time he discovered Veganism. His Dad had just died of Parkinson’s and his Mom would die a year later from Pancreatic cancer. There was so much suffering in their lives and with their deaths, his heart had pretty much been torn wide open. He was vulnerable to the pain and suffering of others. “No one needs to die for my appetite.”
Vanessa Marsot is a Yale graduate, and an actress, model, writer, poet, yoga and pole dance instructor, personal trainer, and licensed psychotherapist whose mission is to stop animal suffering. Vanessa founded Ellora Wellness, a global vegan organic wellness center and one-stop-shop of creative, cruelty-free living… offering vegan, organic, ecological, non-toxic, and sustainable foods, products, and services. Ellora has dance, yoga, and fitness classes, healing arts, Sunday brunches, a boutique of clothes, jewelry, and decorative arts, and a grocery store of no plastic, zero-waste bulk products. These are the 4 pillars of health as she sees them—what you put in and on your body, the need for movement and creative expression, and the need for healing assistance every now and then. She is also currently working on a book version of Ellora, how to lead an eco vegan life. She welcomes everyone into Ellora as family members in a community space. It takes a community to make a community.
Now Let’s Get Back To The Vegan Bowl!
I love a good and healthy vegan bowl because generally, they are so easy to throw together and so tasty with the multiple fresh ingredients. Ken’s bowl looks pretty dang good using beets as the bowls centerpiece. The recipe for this meal is below so I hope you will give it a try!
Vegan Bowl with Beets
- 1 large beet peeled and boiled
- 1 large potato or 4/5 small potatoes diced
- 1 diced Onion
- Pink Himalayan Salt and Freshly ground pepper to taste
- ½ tsp Garlic Powder or 1 Garlic clove minced
- Add onions and potatoes to a warmed pan. and saute.
- Saute beets together or separately so your potatoes and onions retain their natural color and don't turn purple! Or roast all the vegetables together in the oven at 350 degrees for 30 minutes.
- Add a tablespoon of liquid smoke or salt to the beets. Cook 10 minutes on medium flame or heat.
- Remove all vegetables from heat and sprinkle with Soy Sauce, liquid smoke, chili peppers, or cayenne pepper.
- Serve over rice.
- 1 large tomato
- 2 Persian cucumbers
- 1 avocado
- 1/3 cup of balsamic vinegar
- 1 tablespoon of Dijon Mustard
- Garlic Powder or minced garlic clove
- Salt and Pepper to taste
- Chop all vegetables into a bowl.
- Combine dressing ingredients in a small bowl, and mix together.
- Drizzle the dressing on top of the vegetables.
Come Back Soon!
We have a new #LunchBreakLIVE show every day LIVE at 12:30 pm PDT so be sure to check it out. We also have so many delicious and fun vegan recipes currently available to you from previous shows, so I would definitely recommend you check those out too. Until next time…
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Donna Dennison is an UnchainedTV writer, graphic designer, video editor, and IG contributor. Donna is also a creative in the film industry.