Nanae's Dragon Sauce

Best dressing ever! Leah shared this with me as a new option for my Buddha bowls. The cook at her school makes it and the little ones gobble it up. So...I decide to try it on the weekly Sunday family gathering. It's a hard group of mixed eaters- no vegans(just me.) The crew loved it! I forgot to take a photo.. It disappeared fast.

PS I just added a photo at the bottom. Dragon sauce on my breakfast.

Blend in food processor or high speed blender.

version one:
1/2 cup nutritional yeast
1/3 cup or less olive oil (I used less)
1/4 cup maple syrup
1/4 cup tamari
1/4 cup water (I used more)
1/4 cup tahini
1 clove garlic

My healthier version 2:
1/2 cup nutritional yeast
1/8-1/4 cup maple syrup
1/4 cup tahini
1/2 cup tamari1-2 TB garlic powder
water to thin
(It doesn't miss the oil)

Fall Harvest Buddha Bowl

Fall Harvest Buddha Bowl with Creamy Cashew Apple Cider Dressing

I bought some big beautiful "buddha bowls" from my friend Thien this winter.  This purchase has inspired me to try all kinds of combinations of food in the bowls. (Check out Thien's site: https://tnpottery.wordpress.com/ ) And then I stumbled upon this recipe in Kara Lydon's blog- "the foodie dietitian." Yum!!!!

Thien's bowl

Ingredients

For the Buddha Bowl:
• 3 cups chopped butternut squash (about 1/2 large butternut squash)
• 3 cups chopped apples (about 2 large apples)
• 1 15.5 oz can chickpeas, drained and rinsed
• 2 tablespoons olive oil, divided
• 1 teaspoon maple syrup
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/2 teaspoon salt, divided
• 2 cups quinoa
• 1 small bunch kale, stems removed and roughly chopped
• 2 tablespoons pumpkin seeds (pepitas)

For the Cashew Apple Cider Dressing:
• 1 cup cashews, soaked for at least one hour
• 1 small shallot, minced (about 1 tablespoon minced)
• 1/4 cup apple cider vinegar
• 1 tablespoon dijon mustard
• 1 teaspoon maple syrup
• 3 tablespoons olive oil
• 1/2 cup water
• 1/2 teaspoon salt

Instructions

For the Buddha Bowl:
1. Preheat oven to 400 degrees F.
2. In a large mixing bowl, toss butternut squash, apples and chickpeas with 1 tablespoon olive oil, maple syrup, cinnamon, nutmeg and 1/4 teaspoon salt.
3. Transfer to a large parchment-lined baking sheet and roast for 30-35 minutes, or until squash and apples are tender and chickpeas are crispy, tossing halfway through.
4. Cook 2 cups quinoa according to package instructions.
5. Add kale to the large mixing bowl and toss with remaining olive oil and salt. Transfer to a baking sheet and spread kale out in a single layer. Bake for 10 minutes, or until the edges of the leaves are slightly browned but still mostly green.
6. Divide quinoa evenly between bowls. Add chickpeas, squash, apples and kale. Drizzle cashew apple cider dressing over top and sprinkle with pumpkin seeds.
For the Cashew Apple Cider Dressing:
7. In a high-speed blender or food processor, blend or pulse all ingredients together until smooth and creamy. Drizzle over fall harvest buddha bowls.

I almost forgot to take a photo! It was so yummy there is hardly anything left!