Holy Moly these no oil hashbrowns took a while to perfect. There has been a few tears over sticky frying pans and gloopy potatoes. All worth it to get to these crispy and crunchy, no oil morsels.
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon oregano
Salt and pepper
- Grate potatoes.
- Put grated potatoes in a tea towel. Wrap tea towel around the potatoes into a sack and squeeze the tea towel to squeeze out excess juice from potatoes.
- Toss potatoes in a large bowl with seasoning to separate the pieces.
- Spread potatoes on a silicone tray. The silicone tray is important for it not to stick.
- Spread the potatoes to allow as much air to move through the potatoes as possible.
- Place in pre-heated oven of 150C.
- Start checking the potatoes from the 15 minutes mark and remove the potatoes from the oven until the potatoes are brown and crispy.
I love the meaty and umami flavours of mushrooms. This is a great winter addition to any buddha bowl. If you are not able to find a range of mushrooms, you can make this from one type of mushrooms.
1 portabello mushroom or 10 white button mushrooms, sliced
Pack of mixed mushrooms (you can get these from Safeway, made up of enoki mushrooms, wood ear etc)
5 slices of dried Shitake mushrooms (you can get these from Asian grocers)
1 onion, sliced
2 cloves garlic, chopped
1/4 inch ginger, grated
2 tablespoons soy sauce
Sprinkle of cinnamon
- Sautee onion in with some broth until translucent.
- Add garlic and ginger and sautee for a minute.
- Add all mushrooms except for dried shitake, and soy sauce. Sautee until mushrooms have reduced.
- Add enough broth to cover mushrooms and add shitake.
- Simmer for at least 15 minutes but you can simmer for an hour to bring out all the flavours. Just top up enough stock.
I love making this when I already have my oven turned on for another baked item. A great buddha bowl addition.
- Wrap washed beetroot in foil and place in oven 180C. This often works well when I’m already cooking something else.
- Turn oven off after 20 minutes. Leave beetroot in oven to continue slow cooking.
- When beetroot has cooled, take out of oven, unwrap foil and remove peel. You can do this by gently rubbing on the peel which should slowly slide off.
- Chop beetroot into cubes and serve in a buddha bowl or salad.
1 beetroot peel and grated
1 carrot grated
1/4 cup chopped parsley
1/2 lemon juice and rind
1/2 teaspoon wholegrain mustard
1. Shake lemon juice and mustard in a jar to make a dressing.
2. Toss vegetables, lemon rind and herbs together with dressing.
These seared brussel sprouts are a great addition to any buddha bowl.
- Trim ends of brussel sprouts then cut in half.
- Place cut side on a hot pan then turn down heat to slowly sear*. Cover the pan.
- Flip brussel sprouts when one side is brown.
- When both sides are brown, season with salt and half a tablespoon of apple cider vinegar to taste.
- Quickly toss around in pan then serve.
*You must use a non-stick pan if cooking the no-oil option.
These sautéed mushrooms are quick to prepare and an easy addition to your buddha bowl.
1. Slice (or quarter mushrooms).
2. Put in medium heat pan* and let your mushrooms sweat.
3. Add any aromatics (e.g., chopped garlic, chopped rosemary) or just salt and pepper.
4. Remove from pan when mushroom juices are cooked out and mushrooms are brown.
*No oil option: you must use a non-stick pan.