when it comes to dinner, nothing beats ‘bowl food’ – a term Martin and Jenn creatively coined for food served in a bowl, usually accompanied by quinoa. Jenn is a great cook and thankfully i get invited to Martin’s for dinner a lot.
another place we love to frequent for bowl food is the coup, calgary’s best vegetarian restaurant. a two-block walk from my condo, it’s deadly good and all local, organic. it’s the epitome of
while their daily specials always sound mouthwatering, and i can only find a few things on the menu i wouldn’t try (ew, olives), my go-to is always the dragon bowl.
bowl food for the win, people!
thankfully, the chefs have put out a cook book, so adventurous coup-lovers like me can give the dragon bowl, and other menu favourites, a try at home. and thankfully Mary owns it so i could borrow it to steal some recipes. sharing is caring.
peanut satay dragon bowl
serves six – recipe from The Coup Cookbook
2 cups natural crunch peanut butter
2 cups water
1/2 cup soy sauce
4 garlic cloves, minced
1 can (400 ml) coconut milk
1/4 cup fresh lemon juice
1/4 cup brown sugar
4-6 tbsp sriracha
1/2 package tofu
2 litres seasonal vegetables
4 cups brown rice, cooked (or quinoa, basmati, etc.)
1/2 bunch cilantro, roughly chopped
- in a pot over medium heat, mix peanut butter and water
- continue to mix until smooth – careful not to burn peanut butter
- add the rest of the sauce ingredients and continue to cook over low heat, stirring often for about 20 minutes
- remove from heat and taste to adjust spice
- in a large pan, sauté tofu until the edges get crispy, add vegetables and cook until tender but still crispy
- add peanut satay sauce and heat until it bubbles
- portion rice in each bowl, add veggie mixture on top
- garnish with cilantro
i ditched the rice and tofu the last time i made it, that’s why there is none in the photos. all veg, all the time.
are you a ‘bowl food’ lover like us?