Watermelon Raspberry Breakfast Bowl

I spent a good chunk of time this week cooking beautiful Indian food from the recipes in Dishoom. With the air-quality in Los Angeles getting increasingly bad, staying inside to cook through a number of intensive recipes helped me take my mind off the increasingly heart-breaking situation here in California and West Coast. In addition to the bhel puri, multiple chutneys, mattar paneer, black daal, aloo sabzi, and a technicolor-flavored garam masala, I put a wonderfully sweet watermelon to use. It was a gift from a neighbor we’re lucky to have. I used little chunks of it in place of pomegranate seeds in the bhel puri, and then whipped up this chia-centric Watermelon Raspberry Breakfast Bowl in the blender.

You can see it pictured here topped with extra watermelon balls, toasted almonds, crushed freeze-dried raspberries, and a sprinkling of chia seeds. I can imagine a kid-friendly version where you serve it in a tall glass, and sink a bunch of whole watermelon balls into it. The whole recipe really takes on the flavor of the watermelon, balanced out by the tartness of the raspberries. The key here is getting your hands on a super-sweet, top notch watermelon.

I shaped the watermelon into balls with a melon baller tool probably as old as I am. I’ll forever love eating melons in this shape, but if you don’t want to go to the effort, seedless chunks, roughly bite-sized are what you’re aiming for. They go in the blender, but also make an easy topping if you want to double down on the watermelon front.

I like making a big jar of this sort of breakfast using whatever is seasonal because they keep nicely for up to 4-5 days. I mean, the jar is typically empty by day 2 or 3, but it’s a good make-ahead breakfast. It’s also a good way to kick off your morning with some fruit, fiber, and nuts.

One last thought, and this is a personal preference. I find that with breakfast bowls of this sort, I really enjoy having lots of crunchy components on top. Here, you can see toasted almonds filling that roll, but I tend to switch it up day to day. If I have a good homemade cereal blend on hand (like this Breakfast Magic, or this Triple Oat Breakfast Cereal) I use that. Basically anything dry with a good-amount of crunch is fair game and encouraged.

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50 Vegan Recipes

Great vegan recipes are like gold. Especially when they feature whole foods, and lots of plants. This type of cooking supports your health and overall well-being in important ways. No meat? No dairy? No eggs? Don’t sweat it. There are many other ingredients to get excited about when you’re cooking and eating.

• Skip to:
• Vegan mains
• Soups
• Salads
• Dips, Snacks and Appetizers
• Drinks and Desserts

Mains

1. Caramelized Tofu

   Caramelized strips of tofu served over sautéed shredded brussels sprouts.

2. Sunshine Pad Thai

   One simple trick makes this a turmeric noodle version of a classic.

3. Last Minute Red Lasagna

   This is a true weeknight lasagna. No pre-cooking sauces, no pre-cooking noodles.

4. Quick Vegan Enchiladas

   In the oven in less that ten minutes, and a healthful alternative to all the heavy cheese versions out there. With black beans, sweet potatoes, and a stealthy turmeric boost.

5. Sushi Bowl

   a de-constructed sushi roll – brown rice, tofu, avocado, toasted nori and green onions served with a tangy, sweet citrus-soy dressing.

6. Rice Porridge

   It’s a one pot, effortless, green, nutrient-packed twist on one of my favorite things to eat.

7. Chia Breakfast Bowl

   

8. Vegetarian Paella

   

9. Steaming Vegetables

   

10. Green Falafel Bowl

    

11. Ottolenghi Red Rice and Quinoa

12. TLT Sandwich

13. Pan-glazed Tempeh

14. Weeknight Ponzu Pasta

    Soups

15. Vegetable Noodle Soup

    Vegetable noodle soup is as simple, direct, and delicious as it gets. If you’re vegetarian or vegan looking for an alternative to chicken noodle soup, try this!

16. Broccoli Cheddar Soup

    A simple, everyday broccoli soup made special with crusty, mustardy croutons and cheddar cheese.

17. Immunity Soup

    White pepper with jolts of ginger, and stabs of garlic – clear and strong topped with tofu, mushrooms, watermelon radish, and lots of green onions.

18. Simple Asparagus Soup

    A simple asparagus soup – fresh asparagus, new potatoes, a bit of green curry paste, and coconut milk are pureed to make this spring favorite.

19. Simple Cauliflower Soup

    This is the simplest cauliflower soup.

20. Ribollita

    Ribollita is a thick Tuscan stew – dark greens, lots of beans, vegetables, olive oil, thickened with day-old bread.

21. Green Pea Soup

22. Miso Tahini Soup

23. Posole in Broth

24. Leek Soup with Dill Oil

    Salads

25. Taco Salad

    Tempeh taco salad – crushed tortilla chips bring the crunch, black beans and crumbled tempeh coated with taco seasoning brings the substance, and a strong, smoked paprika-apple cider dressing pulls everything together.

26. Rainbow Noodle Salad

    A radiant, color-flecked tangle of noodles, cabbage, shredded carrots, pickled sushi ginger, and an abundance of cilantro, basil, and scallions.

27. Easy Tomato Pasta Salad

    Whole-grain pasta, baby kale, basil, and the best tomatoes you can get your hands on, with a generous drizzle of strong harissa dressing.

28. Grilled Zucchini Bread Salad

29. Smash-and-Toss Roasted Potato Salad

30. Lazy Day Peanut Noodle Salad

31. Summer Corn Salad

    Dips, Snacks and Appetizers

32. Goth Hummus

    

33. Golden Beet Hummus

    Billowy and smooth, it’s a boosted hummus for everyday, all-day w/ golden beets, turmeric, and chickpeas.

34. Turmeric Cashews

    Turmeric Cashews tossed with cayenne, nori, and sesame.

35. Asparagus Tartine

    Avocado smeared across toasted day-old slabs of sesame bread, layered with arugula and garlicky caraway asparagus + toasted pepitas.

36. Roasted Tomato Salsa

    Deep, caramelized flavors of roasted tomatoes and onions alongside the smokiness of the chipotles equals the best salsa.

37. Vegan Nachos

    Packed with beneficial spices, cashews, garlic, and grated sweet potatoes, and lasts up to a week refrigerated.

38. Power Bars

    Savory power bars with toasted walnuts, crumbled kale chips, and oil-cured olives.

39. Muhammara

    Traditional red pepper spread originating from Syria made with a fascinating blend of red peppers, walnuts, olive oil, pomegranate molasses.

40. Mung Bean Hummus

    For creamy hummus, without the extra effort, I use mung beans instead. They work beautifully. Top the hummus with shallot oil, fresh chives

41. Spicy Boosted Nut Butter

42. Walnut Olive Miso Magic Sauce

43. Cinnamon Vanilla Sunflower Butter

44. Roasted Lemon Chutney

    Drinks and Desserts

45. Rhubarb Rosewater Syrup

    Perfect on (or in) everything from yogurt, spritzers, waffles, or oatmeal.

46. Lime, Grapefruit and Ginger Juice

    

47. Vitamin C Tea Blend

    Hibiscus and rose hips are both Vitamin C power houses. This is a much appreciated tea blend for when an immunity boost is needed.

48. Homemade Strawberry Almond Milk

    Once you’ve tasted homemade almond milk it’s quite difficult to return to store-bought.

49. No Bake Energy Bites

    No-bake energy bites, my favorite alternative to energy bars.

50. Two-ingredient Candied Citrus Lolipops

    Plump, juicy, citrus segments coated in thin, crunchy, sugar shells.

    My hope is you’ll find many ideas here to inspire more vegan meals in your home and life. The recipes listed here are vegan, or easily made vegan (with a minor tweak or two). I only list them here if I’ve actually mentioned how to make the recipe vegan in the recipe or in the head notes of the recipe. Here’s a favorite vegan recipe to start!

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Homemade Bouillon

You can absolutely make homemade bouillon. And I know you can thanks to Pam Corbin. Pam wrote the lovely River Cottage Preserves Handbook.* In the very back of this exquisite little book, long past the rhubarb relish, and well beyond the piccalilli and winter fruit compote, she proposes a simple idea: make your own bouillon. I’m not sure why this never occurred to me, but until I reached page 207, it hadn’t. She outlines a list of ingredients that are pureed into a concentrated paste of vegetables and herbs, preserved with salt. I’ve been cooking with a version of it all week, and it is infinitely better than any canned vegetable stock I’ve tasted. And the best part about it? You can build on the general idea and tweak it based on what is in season and my own personal preferences – which is what I did.

What is Bouillon?

Technically, a bouillon cube is a dehydrated cube or powder used to create an instant vegetable stock. Pam calls her version “souper mix”….but you use it in a way similar to bouillon cubes. It is used to make quick, flavorful broth. For example, when cooking soups, risottos, curries, whatever really.

A Few Tips

The main thing? Keep in mind bouillon is quite salty and very concentrated. I mention in the recipe I’ve been using 1 teaspoon per 1 cup of water/liquid to start. You can adjust from there based on what you’re making and personal preference. And as far as variations go, this first batch was made primarily with ingredients from my refrigerator, but I’m really excited to try other versions using different herbs and ratios of the base ingredients. In fact, if you have any suggestions or ideas give a shout in the comments – I’d love to hear them!

More Bouillon Variations

A number of your variations caught my attention, so I thought I’d highlight a couple here. Love these!

• Karen “tried a variation with local ingredients: carrot, long onion (like a leek), daikon radish, japanese wild parsley, salt, and 7 pepper blend. added a bit of soy sauce for more salt and flavor, too. then i used it to make red lentil soup. WOW! the soup never tasted so good!!!”
• Dominican Foodie liked the texture of the version she made noting, “I made a couple of changes to your recipe. I doubled the ingredients (except salt and tomatoes) Added extra garlic and white onions, juiced the first half (set aside), tossed the second half in olive oil and roasted for two hours, then tossed everything into a large deep pot, added bay leaves and simmered until liquid was reduced by half. Took out bay leaves, stuck an immersion blender in the pot and smoothed everything out into a paste. Perfection!”

*The U.S. edition of the River Cottage Preserves Handbook is now available.

There is a whole directory of great soup recipes where you can put your bouillon to use!

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