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GRILLED TOMATO TABBOULEH SALAD

 

Wandering far from the land of cheese burgers and kielbasa – dare I say the ghosts of grill time past (or are those fighting words?) – today I couldn’t be more excited to share my Grilled Tomato Tabbouleh Salad. A simple salad packed to the brim with bursting tomatoes, pseudo-caramelized red onions, and the brightest lemon juice, this vegan tabbouleh is perfect on its own, adorned with a few creamy slices of ripe avocado and a dollop of chickpea hummus, or served alongside a blistered ear of sweet yellow corn.

BERRY BLUE AVOCADO ‘ICE CREAM’

 

In an era where we have pseudo-control over the temperature we want to find ourselves in, it seems perfectly practical to let our external climate do its thing while we bundle inside in our coziest sweaters – who says Autumn can’t hang in late June anyways? But as tempting as that may be, to transport ourselves forward in time to brisk wind and crunchy leaves, avoiding the extremes with our own extreme measures, there is something to be said and overtly celebrated about truly living in and eating with a season.

THAI SUMMER SQUASH CURRY

 

Taking advantage of a free Sunday evening, I prepare my one-pot vegan squash curry, allowing it to simmer to perfection while I buzz about, and keep it handy in my refrigerator (or freezer for easy defrosting) as I need it. Best served hot or cold.

DC CITY GUIDE: ZAYTINYA + PIYAZ

 

There’s something to be said and commemorated about the inherent elevation of vegetables; leaving them as close to their natural form while sneaking in the magic and elevation of creativity, tradition, and high-quality olive oil. Located in the heart of Washington, DC’s Penn Quarter, Zaytinya, under the direction of chef José Andrés, Head Chef Michael Costa, and the ThinkFoodGroup team, offers a small plate, communally focused menu honoring and further exploring the culinary traditions of Greek, Turkish, and Lebanese cuisine.

CORNY CORNBREAD DONUTS

 

These simple donuts are packed to the brim with sweet yellow corn, coconut sugar, and yellow cornmeal, taking only minutes to whip up so you can get out of the kitchen and enjoying the party. I serve my vegan cornbread donuts dunked in pure maple syrup or a summer inspired chili – especially alongside Susty Party’s seasonally inspired tableware.

Alexandra Dawson, Tallulah Alexandra // inmybowl.com

ALEXANDRA

Alexandra Dawson is a Washington, DC based wellness warrior with a BA in Neuropsychology, concentrating in Eating Disorders & Obesity. She is currently a post baccalaureate nutrition and dietetics student.

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PROVISIONS

Goddess Vibes Spoon

Banana Avocado 'Ice Cream', raw + vegan // inmybowl.com