The Yogi Veg Bowl- vegan, gluten free

A layered mixture of raw and cooked organic ingredients, topped with tasty sauce and spicy roasted pumpkin seeds...

This main meal idea is a light yet nourishing bowl of delicious goodness I dreamed up about a fortnight ago, and was just waiting for the chance to make. Thanks go to our dear friends Jamuna Jivana and Jagmohini last week for the inspiration behind the red pepper sauce (although theirs is spicier and I went for smoky.) Finally, I found the perfect bowl in town so I went ahead: it took a while to get everything together from scratch, but if you already have some tofu and some roasted seeds it's actually a very easy meal to make. If you don't have calendula petals, you could always use pansies, or courgette (zucchini) flowers.

Here's how to put your very own Yogi Veg Bowl together:

You will need: a shallow pasta bowl,quinoa, tofu, red pepper sauce-recipe below the next picture- roasted spiced pumpkin seeds, mixed beansprouts, tomato wedges, shredded greens, calendula petals

1. Cook some organic, fair-trade quinoa and set aside to cool.
2. Roast some pumpkin seeds in Tamari soy sauce/ Liquid Aminos and spices of your choice (I used some chilli powder and garam masala.)
3. Cube some firm tofu and grill on a baking sheet in a little oil until browned slightly and leave to cool.
4. Shred kale/ beetroot greens/ spinach (I used the Magimix, but you can do it by hand with a large, sharp knife).
5. You are now ready to assemble the bowl! Start off with the quinoa as the bottom layer.
6. Next add a layer of mixed sprouts- I used mung, chickpea and sunflower this time. Pile the goodness high- it's all about abundance!
7. Lay the tomato wedges in a circle and fill in the centre with the shredded greens.
8. Scatter generously with the grilled tofu cubes.
9. Pour on a lavish helping of red pepper sauce.
10. Sprinkle with roasted pumpkin seeds.
11. Scatter calendula petals around the edge of the bowl. You now have your very own Yogi Veg Bowl to enjoy!

Please scroll down below the following picture to get the recipe for the red pepper sauce:

Red Pepper Sauce (makes just over a 250ml cup; enough for 3- 4 Yogi Veg Bowls):

2 medium red bell peppers

2 heaped tsps unpasteurised brown rice miso

1 tab extra-virgin olive oil

1 tab tahini (use raw for a completely raw sauce)

1 tab lemon juice

1/2 tab sweet smoked paprika

1/4 tsp seasalt

1/4 tsp black pepper

1/4 tsp compound hing- or less if it's pure hing (use pure to ensure it's gluten free)

• Puree the peppers in a food processor or blender (such as a Vitamix).
• Add all the other ingredients and blend until smooth and well combined.
• Adjust seasonings if necessary.
• Store in an airtight glass jar in the fridge until you need to use it. If you want to serve this sauce with either pasta or courgette ribbons/ noodles just heat it gently in a small saucepan.

If you set it out carefully (your tofu will be neater than mine I'm sure) it will look like a mandala! Krishna will love it if you offer it to Him looking really beautiful...