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Take a look at my new easy recipe: Vegan Lunch Bowl with Hoisin Sauce. Grilled vegetables, cooked quinoa, and a delicious sauce to make it spicy.

Here is another update on my step: everything works now (hot water, yeah!) And my stuff is unloaded. Well, most of it goes into storage, but still, it's not the least that has to be put in cupboards and cupboards.

Everything's fine now. I even managed to find out how this microwave-oven combination installed in the kitchen worked so that I would be able to make recipes that needed baking or baking.
Recipes like this Vegan Lunch Bowl! Wow! Wow!

As I was sitting in my living room with an open French balcony, I finally realized how the change had happened because of this change: it was very peaceful here.

Previously, I lived in the center of the old city at a very busy intersection. It was basically noisy all day long. In the morning you will wake up loudly from the first bus - with the window closed. Here, I can leave my window open and be greeted in the morning by cheering birds.

What is the difference! It hasn't been long, but I already feel that it has an impact on me. I can sleep better, and generally feel more relaxed.

What I feel missing to finish this amazing day is good food. And this is where my Satisfaction Bowl went onstage.

I have piled up the fridge with fresh vegetables during the morning shopping tour and plan to make full use of what I bring home. I love bowls because you can get all the satisfying food at once, take a bowl and sit on the dining couch while feeling comfortable and observing the trees outside. Very good!

What goes into the Vegan Lunch Bowl is cooked quinoa, chopped tomatoes, mashed avocados, and sauteed mushrooms and onions. And - thanks for finding out how a microwave oven works - roasted brussels sprouts. All of that is easy to do.

For Hoisin Lee sauce (adapted from GOOP)

  • 1/4 cup miso
  • 1/4 maple
  • 1 tablespoon of brown rice vinegar
  • 1 teaspoon hot sauce
  • 1 teaspoon canola or sunflower oil
  • 1 small clove of garlic

For bowls:

  • 1 cup of quinoa
  • 1 handful of dried tomatoes
  • 1 avocado mashed
  • 1 Tbs of lemon juice
  • cilantro, chopped
  • 1 large cherry tomato
  • 7 ounces (200 g) of mushrooms
  • 1 onion
  • 1 large handful of Brussels sprouts
  • olive oil
  • salt and pepper, to taste


  1. Mix all ingredients in a small saucepan and bring to a boil.
  2. Let it boil for 4-5 minutes, then set aside to cool.

For bowls:

  1. Preheat the oven to 390 ° F (200 ° C) and prepare a baking sheet with baking paper.
  2. Cook quinoa according to the manufacturer's instructions.
  3. Prepare Brussel sprouts and place them on a baking sheet with a little olive oil and season with salt and pepper. Bake in the oven for about 15 minutes.
  4. Clean and cut mushrooms, onions, and tomatoes. Heat a little oil in a large skillet and saute mushrooms and onions for about 10 minutes. Season with salt and pepper.
  5. In a small bowl, mash roughly the avocado with lemon juice and chopped coriander leaves.
  6. Next, arrange everything in a bowl and sprinkle with the hoisin sauce.
This recipe is inspired by contentedness cooking