The inspiration for this pretty bowl of violet veggies and rice came from something sad. Last week, my sweet doggy of fourteen years, Violet, passed away. She was my best friend, my roommate, my walking and driving buddy, and my cuddle bear. The animal-human friend bond we shared was one of the factors that influenced me to become a vegan. Because of her, I know that animals can feel happiness, love, fear, and pain. Because of her, I have a deep love for all animals. Since last week, I’ve been thinking of ways to memorialize her life. I’m making a scrapbook and shadowbox, but Cass had the great idea to create a recipe in her honor. So here it is: the Vegan Violet Bowl.
This bowl is a mix of tasty root veggies, greens, cabbage, rice (dyed with the juice from the cabbage), and crunchy chickpeas all covered in a sweet and spicy lemon tahini sauce. It turned out to be super tasty – as well as super healthy!
The mungbean sprouts are optional for this recipe. Silly me forgot to put them on for the pictures. #newblogger. The bowl is just as good without them as it is with them, but they add a crunchy kick to the meal.
Let me know in the comments if you love this recipe, or if you have a sweet animal friend that influences you to be a better person!