Curried Sweet Potato Chickpea Quinoa

From this blog

Instant Pot Curried Sweet Potato Chickpea Quinoa

Manali

Instant Pot Curried Sweet Potato Chickpea Quinoa - healthy, vegan and gluten-free meal made in the Instant Pot in 30 minutes or less! Great for lunch, meal-prep and to pack in lunch boxes 

3INGREDIENTS

  

• 1 tablespoon oil I used olive oil
• 3-4 large garlic cloves chopped
• 1 small red onion chopped
• 1 cup quinoa 180 grams, uncooked, rinsed very well, I usually rinse quinoa for 1-2 minutes
• 1.25 teaspoon curry powder adjust to taste
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon cumin powder
• 15 oz can chickpeas rinsed & drained, or use 1.5 cups boiled chickpeas
• 2 medium sweet potatoes 500 grams, diced into 1" or larger pieces
• `1 medium red pepper chopped
• 1.5 cups water 12 oz
• 3/4 teaspoon salt or to taste
• 1-2 tablespoons chopped cilantro
• 1 large lemon juice of

INSTRUCTIONS

 

• Wash quinoa several times under running water before using in the recipe. This helps in getting rid of that bitter taste. Set it aside. 
• Press the saute button on the Instant Pot. Once it displays hot, add the oil to the pot and then add the chopped garlic and onion. Saute for 3 minutes until onions are softened.
• Add the rinsed and drained quinoa to the pot and saute for 2 more minutes.
• Then add the spices - curry powder, smoked paprika and cumin and saute for few seconds.
• Add the chickpea, sweet potato, red pepper and stir.
• Add in the water, salt and close the Instant Pot with its lid.
• Press the manual or pressure cook button with the pressure valve in the sealing position. Cook on high pressure for 1 minute. Let the pressure release naturally.
• Open the lid and fluff the quinoa with a fork. Add cilantro.
• Squeeze in some fresh lemon juice and serve

Refried Beans

 

• ▢1 pound dry pinto beans (about 2 1/4 cups)
• ▢
• ▢1 onion, chopped
• ▢4 cloves garlic, minced
• ▢6 cups water
• ▢1 teaspoon chili powder
• ▢1 teaspoon cumin
• ▢1-2 teaspoons salt, to taste.
• 
  
• Add dry pinto beans, water, spices, and 1 teaspoon of salt to the pot. Give it a little stir.
• Set instant pot to high pressure for 60 minutes.
• Once the timer goes off, allow the pressure to release naturally for 20 minutes, then vent any remaining pressure manually.
• Keep 2 cups of the liquid from the cooked beans in a bowl, then drain the rest of the liquid. Return the beans back to the pot.
• Take hand mixer and mix beans to the consistency you want them, adding the reserve water as you go.
• 
  

No Knead Whole Wheat Bread

INGREDIENTS

• 2 cups whole wheat flour
• 2 cups all-purpose flour
• 2 tsp salt
• ¾ tsp active dry yeast
• 2 tablespoon honey
• 2 cups water room temperature

INSTRUCTIONS

• Mix Ingredients and Rest: In a big bowl combine whole wheat flour and all-purpose flour, salt, honey, and yeast. Pour the water into the bowl and using a spatula or a wooden spoon, mix until it's incorporated. It will be sticky, so just mix until most of the flour is incorporated. Cover the bowl with plastic wrap and let it sit on your counter for 12 to 18 hours.
  
  
• Preheat Oven and Pot: Preheat oven to 475°F. Add your Dutch Oven to the oven and heat it as well while you're prepping the dough.
  
  
• Shape Dough: Flour your hands really well and sprinkle plenty of flour over the dough in the bowl. With your floured hands gently remove the dough from the bowl, scraping at the sides first, adding more flour as needed (see video) and roughly shape it into a ball. Take the ball of dough and drop it directly into the pot or place it on a piece of parchment paper and grab the parchment paper with the dough and place it in the pot. Be careful not to burn yourself, the pot will be quite hot, so use oven mitts to handle it. Cover the pot with the lid and place it back in the oven.
  
  
• Bake: Bake the bread for 30 minutes covered with the lid on, after which remove the lid and bake for another 10 to 15 minutes until golden brown. and crusty.
  
  
• Cool: Remove from the oven, transfer to a cooling rack and let cool before slicing and serving.
  
  

RECIPE NOTES

• I have made this bread with 4 cups of whole wheat flour as well. If using all whole wheat flour, you may need a bit more water, especially if you live in a dry environment.
• Do not refrigerate the dough as it rises, yes it will be safe on your counter for 18 hours.
• If you want to add other ingredients such as seeds, herbs, or cheese, add them in the beginning when combining all the ingredients.
• The slow rise at room temperature is what gives no-knead bread its power. I’ve been asked many times if it needs to sit around for that long and the answer is simply, yes! The yeast needs time to perform its magic.
• To prevent your bread from sticking to the pot, make sure your pot is hot enough before adding the dough, or use parchment as mentioned in instructions. If the pot is very hot at the bottom, your bread will instantly begin to cook, letting it rise smoothly. Another option is to sprinkle some cornmeal on the bottom of the pot.
• To check if the bread is cooked through, tap the bottom! Take the bread out of the Dutch oven, turn it upside down and give the bottom a firm thump with your thumb, or a knock -if it sounds hollow, it’s done. You can also use a thermometer to check the internal temperature of the bread, when it reaches between 190°F and 200°F, your bread is done.
• This bread can dry out a little easily so it is best to store it tightly wrapped in plastic wrap or in an airtight container to preserve it longer. You can store it like this for about 3 to 4 days right on the counter.
• If you want to save your bread for longer or make this loaf in advance: bake as instructed, let cool, wrap tightly, or transfer to an airtight container and freeze for up to 3 months.

Vegan Zuppa Toscana

Adapted from this blog

16-20 oz mushrooms

5-6 med-large (3-4 ins long) potatoes, sliced into 1/4 inch slices

1 large yellow onion diced 

3 cloves garlic minced

5 cups broth (or more if necessary to cover the potatoes)

2 rounded tablespoon thyme

1/3 tsp red chili flakes or to taste

2 tsp smoked paprika

3 tbsp nutritional yeast

2 cups spinach chopped 

1/3 tsp fennel OPTIONAL but delicious!

salt to taste

Cashew Cream

1/3 cup raw cashews

1/2 -2/3 cups cooked cannellini beans

1 cup broth

Instructions

Make the Soup:

Instant Pot Method:

Set your Instant Pot to the high sauté setting. Add the onion and red chili flakes and continue cooking until the onion is translucent.

Stir in the garlic, thyme, and smoked paprika.

Add the sliced potatoes, mushrooms, broth and nutritional yeast.( add Fennel also if using)

Select manual setting, adjust pressure to high and set time for 4 minutes. Once finished cooking quick-release pressure according to the Instant Pot manufacturer’s instructions.

Add the cashew cream to the soup together with the spinach. Cook one or two minutes until the spinach has wilted. ADD THE CASHEW CREAM.

 

Make the Cashew Cream:

Boil cashews for 5 minutes. Drain the soaked cashews then add them to a good blender together with one cup broth and cooked beans.  Blend until smooth and creamy.

Sweet Potato Chickpea Hash

From this blog

~Hash on the right. Cauliflower the left.~

• 1 large sweet potato
•  1.5oz (42g) sun-dried tomatoes
• 16oz bag of frozen vegetables (Author used a California medley with carrots, cauliflower & broccoli)
•  15oz can garbanzo beans, drained 
• 1 cup COOKED brown rice
•  1/2 Tbsp low sodium soy sauce
•  1/2 tsp garlic powder
•  1 tsp Garam Masala
•  1/2 tsp ground coriander
• 1/2 tsp cumin
•  Dash of cayenne pepper

1. Preheat oven to 425°F.
2. Line a baking sheet with a silicone baking mat or parchment paper and prick sweet potato several times with a knife or fork.
3. Bake sweet potato for 45 to 60 minutes, until tender. You will know it is done when a knife can pierce it easily without resistance and can be easily removed.
4. Chop sun-dried tomatoes into small pieces (or blitz using a food processor).
5. Heat up frozen vegetables according to package directions (we used a steamable bag).
6. Heat a large skillet or dutch oven to medium-high. Add a splash of water and the chopped sun-dried tomatoes. Cook for 30 seconds, adding more water if it evaporates.
7. Add in steamed bag of vegetables, garbanzo beans, rice, Tamari and seasonings. Stir to combine. Cook for a minute or two until everything is heated up.
8. Remove skin from and dice cooked sweet potato into one-inch cubes. Add to the veggie/bean/rice mixture. Stir gently to combine and heat through.
9. Serve alongside roasted cauliflower.

TIP: If you have leftovers of the cauliflower, re-heat in air fryer or oven at 375°F for 5 to 10 minutes

CHEESY CAULIFLOWER POTATO CASSEROLE (so yummy!)

 I adapted this recipe from this blog

Makes a full 9 x 13 pan!

Ingredients

• 1 head cauliflower 
• 7 yukon gold potatoes cubed I used potatoes about the size of a fist
• 1/2 cup nutritional yeast
• 1 /2 cup unsalted cashews  boiled for 5 minutes
• 1 can of white beans
• 1 large onion chopped
• 2 cup veggie broth
• 1 cup unsweetened non-dairy milk
• 1 lemon juiced ( I used real lemon juice from a jar;)
• 3-5 gloves garlic
• 2 tsp salt
• 1 tsp pepper
• 1/2 cup breadcrumbs of choice
• fresh parsley to garnish

Instructions

• Preheat oven to 450 degrees F. Bring a large pot of water to a boil.
• Cut cauliflower, onions, and potatoes then add them into boiling water and cook for 10 minutes or until tender.
• While cauliflower, onions, and potatoes cook, add soaked/boiled cashews into a high speed with all the other ingredients and the rest of the garlic except breadcrumbs and parsley. Blend until smooth.
• Strain potatoes mixture then add into a 9x13 casserole dish. (You may need to put a cookie sheet under it in the oven in case it spills over.)
• Pour cashew cheese sauce over and mix until combined. Top with breadcrumbs.
• Bake for 20 minutes or until top is golden brown. Garnish with chopped fresh parsley.
• Enjoy!

Notes

Add more salt + pepper to taste if needed

Vegan Potato Soup

 

Vegan Potato Soup

 From this blog

• 3 lbs potatoes (about 5 to 6 medium potatoes)
• 4 to 6 celery stalks
• 4 to 6 carrots
• 2 small or 1/2 medium yellow onion
• 8 cloves garlic
• 6 cups vegetable broth
• 4 cups unsweetened plant milk of choice
• 1 cup nutritional yeast
• 2 tsp dried thyme
• 2 tsp dried oregano
• 2 tsp dried parsley
• 1 tsp smoked paprika
• sea salt to taste
• fresh cracked pepper

Optional Garnish

• Vegan Bacon Bits
• diced green onion
• vegan yogurt or sour cream

 

1.            Wash and prep the celery, carrots, and onion. Dice the onion and chop the carrots and celery into half-moons.

2.            Heat a large, heavy-bottom pot over medium-high. Add the celery carrots, and onion to the pot and cook, stirring occasionally, until the onions are translucent. You do not need to use oil because the onions will quickly release their liquid and keep the veggies from sticking.

3.            While the veggies are starting to cook, prep the garlic and potato. Peel the garlic and chop or use a Microplane to grate into a paste. Wash the potatoes and dice into small, 1/2 inch cubes.

4.            After the onions are translucent, add the garlic and other spices to the pot. Stir to combine and cook for about one minute. (Careful, garlic burns quickly)

5.            Add the broth and milk to the pot and stir to combine, deglazing the bottom of the pot if necessary.

6.            Add the potatoes and bring the soup to a boil. Reduce heat slightly and continue to boil until the potatoes are fork-tender (about 10 minutes)

7.            Add nutritional yeast and stir to combine. Keep the soup chunky, or use a potato masher to smash some of the potatoes to thicken the soup. Alternatively, you can use a hand blender to make a smoother, creamier soup.

8.            Taste and adjust seasonings if necessary. Serve right away. Garnish with Vegan Bacon Bits, green onions, and vegan yogurt or sour cream.

• Notes:
• For meal-prep, freezer meal, and storage instructions, see those sections in the blog post above.
• If you want to add more veggies and nutrition to this soup, some great choices are: corn kernals, kidney beans, spinach, or kale. This is a thick soup, so if you add more veggies either reduce the other vegetables or add more liquid.