Indian

PP Beans & Greens Pie

Prescription Kitchen pic bean pie.jpg

Chef:  Cathy Katin-Grazzini
Makes:  8 servings
Prep time:  1 hr
Cook time:  20 minutes

INGREDIENTS

Filling

  • 1 lb mixed colored cherry tomatoes
  • Sprigs of fresh thyme or dried thyme leaves
  • 2 c cooked mixed beans (kidney, chickpea, black, white, red or mottled)
  • 4 lbs mixed fresh greens (turnip or beet greens, Swiss chard, collards, kale or spinach), steamed and squeezed and roughly chopped to yield 3-4 c 
  • 2-4 T oil-free mild *Moroccan harissa chili paste (recipe below) or available online, Whole Food, Target and Indian markets (Moroccan cuisine is very similar) our area
  • Iodized sea salt to taste

*Moroccan harissa chili paste

  • 15 mild Kashmiri dried chilis (Available in Indian groceries or online)
  • 3 cloves garlic minced
  • 1 t cumin seed
  • 1 t coriander seed
  • ½ t sea salt

Crust

  • 2 c chickpea flour (besan)
  • 2T nutritional yeast
  • ½ t sea salt
  • Large pinch white pepper
  • 2 T arrowroot
  • 2 T freshly ground flaxseed
  • 2 t granulated onion
  • 2 t granulated garlic
  • ½ c firm tofu, drained well
  • 2-3 good quality canned whole tomatoes

DIRECTIONS

Moroccan chili paste

  1. In a bowl, cover chilis with boiling water.  
  2. Soak until fully softened (Alternatively, microwave for 1 minute and set aside to rehydrate and soften.)  Drain.
  3. Dry roast seeds in a skillet just become aromatic and you see the tendril of smoke appear.  Remove from heat.  Do not allow to burn or they’ll taste bitter.  Cool.  Grind in a spice grinder.
  4. Combine with all harissa ingredients in a food processor and process until smooth and uniform, or use a mortar and pestle to pound into paste.  Add just enough water to create a paste.

Filling

  1. Halve tomatoes.  Place on parchment facing up. 
  2. Strew thyme sprigs or sprinkle thyme leaves. 
  3. Roast tomatoes at 400 degrees Fahrenheit /200 degrees Celsius for 25 minutes or until softened.   Set aside.
  4. In a large mixing bowl combine beans, greens, harissa to taste, mixing well.  Salt to taste.

Crust

  1. Combine dry crust ingredients in a food processor, pulse to blend.  Add tofu and run for 1-2 minutes.
  2. Add 1 tomato at a time and process to achieve a uniform soft, but not wet, ball of dough. (akin to Playdoh)
  3. Sprinkle a board with chickpea flour, roll out dough, flipping and flouring, to ¼” thickness.  Shape to a pie pan, trim and crimp edges.
  4. Rill with greens and beans mix, mounding slightly in the center.
  5. Top with roasted tomatoes.
  6. Bake 20-25 minutes for full pie – just until golden.

Cathy Katin-Gazzini, a seasoned plant-based nutritional coach and chef, teaches the profound health benefits of plant-based nutrition, without oil, by working with patients to prevent, treat and often reverse their chronic disease conditions through lifestyle counseling, group immersion programs and her empowering cooking classes.  Visit Cathy at cathyskitchenprescription.com, https://www.facebook.com/cathyskitchenprescription/, https://twitter.com/CathysKitchenRx and https://www.instagram.com/cathyskitchenprescription.

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PP Winter Vegetable Vindaloo

Jessica Meyers Altman Winter Vindaloo.jpg

Chef:  Jessica Meyers Altman, Garden Fresh Foodie
Adapted from Vegan Richa
Makes:  4 Servings
Prep Time:  15 min
Cook Time:  30 min
Total Time:  45 min

INGREDIENTS

Spice Blend

  • ½ t cumin seed
  • ¾ t mustard seed
  • 1 t Sichuan peppercorns (these have a floral taste that is different from traditional peppercorns, if you don’t wish to purchase, then use regular)
  • ½ t red pepper flakes
Jessica meyers Altman Winter Vindaloo #4.jpg

Vindaloo

  • 1 ½ c minced red onion
  • 22 oz of canned, diced tomatoes (this is most of a 28 oz can, when doubling, I use 1-28 oz can + 1 15 oz can)
  • 1 ½ T garlic minced
  • 1 ½ T ginger, peeled and minced
  • ½ t ground cardamom
  • ½ t turmeric
  • 1 t paprika
  • 4 T apple cider vinegar
  • ¼ t fenugreek (Indian spice, found as a whole seed)
  • 2 c cauliflower, packed as florets
  • 1 c diced carrots
  • 1 c diced red potatoes
  • ½ t salt
  • ½ c water
  • Optional:  add in some fresh greens like spinach, kale, Swiss chard
  • 1 c peas fresh/frozen (thawed
  • ½ lemon juiced
  • Fresh cilantro for garnish
Jessica Meyers Altman Winder Vindaloo #2.jpg

DIRECTIONS

  1. Place spice blend into a hot pan and heat until seeds begin to pop (be sure they do not burn)
  2. Remove spices and place into a spice grinder (coffee grinder works)
  3. Heat a heavy bottom pot, once hot, add onion, garlic and ginger plus 2-4 T water so onions do not stick.  Sauté until slightly golden.
  4. Add ground spice blend and remainder of vindaloo ingredients except peas, cilantro and lemon juice.
  5. (If needed, add a little more water.)
  6. Once vegetables have cooked and become softened, about 20-30 mins, stir in optional greens until wilted.
  7. Add peas and lemon juice.  Stir to mix.
  8. Serve over rice, alongside fresh naan, daal and or chana masala.
Jessica Meyers Altman Winter Vindaloo #3.jpg

Jessica Meyers Altman; Garden Fresh Foodie
Associate Professor of Whole Food Nutrition & Living
"Never doubt that a small group of thoughtful, committed citizens can change the world. Indeed, it's the only thing that ever has."  Margaret Mead

Garden Fresh Foodie blog: www.gardenfreshfoodie.com 
Instagram:  www.instagram.com/gardenfreshfoodie
Facebook: www.facebook.com/gardenfreshfoodie
Twitter: www.twitter.com/gardenfreshfood
Pintrest:  www.pintrest.com/gardenfreshfood

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PP Curried Cauliflower Stew Over Brown Rice

Vicki Cauliflower Curried Stew.jpg

Chef:  Vicki Brett-Gach
Makes:  6-8 Servings
Prep Time:  15-20 min
Cook Time:  15-20 min
Total Time:  30-40 min

INGREDIENTS

  • 1 large onion, diced
  • 1  clove of garlic, minced
  • 1 red bell pepper, diced
  • 1 jalapeño, seeded and diced
  • 2 ½ c  vegetable broth
  • ½ c water
  • 1 head of cauliflower, trimmed and cut into small florets
  • 8 oz frozen green beans
  • 1 14-oz  can chickpeas, rinsed and drained
  • 1 14-oz can diced tomatoes
  • 1 ½ T curry powder
  • 2 t kosher salt (generous), or to taste
  • ½ t smoked paprika

DIRECTIONS 

  1. In a large soup pot over medium-high heat, dry sauté onions for about five minutes, or until soft and translucent. Add a splash of the water, if needed. Once translucent, add garlic, and continue to sauté for 30 seconds.
  2. Toss the remainder of the ingredients into the pot and stir well.
  3. Bring the stew to a boil, and then reduce heat to medium-low. 
  4. Cover, and simmer until the vegetables are tender, about 20 minutes.
  5. Ladle over brown rice.
  6. Enjoy!

TIPS

  1. Use an immersion blender to create a slightly creamier texture, if desired. Serve hot, over steamed brown rice or mashed potatoes.
  2. This stew would be great over potatoes, too!

VICKI BRETT-GACH is a Certified Vegan Lifestyle Coach and Educator.  Connect with Ann Arbor Vegan Kitchen on Facebook (https://www.facebook.com/AnnArborVeganKitchen) and follow her Ann Arbor Vegan Kitchen blog at https://annarborvegankitchen.com for new recipes as soon as they are published.

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PP Kitchari-Comforting Indian Stew

Chef:  Jessica Meyers Altman; www.gardenfreshfoodie.com
Makes:  8-10 Servings
Prep Time:  20 min
Cook Time:  12 min
Total Time:  32 min

Jessica Meyers Altman; Kitci Indian Stew.jpg

INGREDIENTS

  • 1 ½ c mung beans (soaked for 4 hours)
  • 1 c brown rice
  • 1 ¼ c small diced peppers
  • 2 T minced jalapeno, about 1 pepper
  • 2 c minced onion
  • 4 c medium diced eggplant 
  • 2 c mushrooms (if desired)
  • 2 c diced tomato or 1 15 oz can
  • 1 ¾ kosher salt
  • 1 t turmeric
  • 2 t cumin seed (If you don’t have seed, you can use ground)
  • 1 t fenugreek seed
  • 2 T fresh minced fresh ginger
  • 1 ½ T minced garlic
  • ¾ t chili flake (to taste)
  • 2 curry leaf stalks or 2 bay leaves
  • 8 c water
  • 5 c chopped kale
  • Additional salt/pepper to taste
  • Parsley for serving
Jessica Meyers Altman Kitci Indian Stew #2.jpg

DIRECTIONS

  1. Place all ingredients into a pressure cooker (preferred), or a good-sized pot, except kale.
  2. Pressure Cooker Method
  3. Bring to pressure.  
  4. Turn down to low.  
  5. Set timer for 15 minutes.
  6. Turn off, let pressure drop.
  7. Let kitchari sit for 10 minutes or so for additional water to be absorbed.
  8. Traditional Stove Method 
  9. Bring mixture to boil
  10. Reduce to simmer
  11. Cook until rice and mung beans are no longer hard; about 45 minutes
  12. Regardless of method, after cooked and liquid is absorbed, stir in kale and season with additional salt/pepper if desired.
  13. Top with fresh parsley and serve with a salad.

TIPS

  1. You can use zucchini, cauliflower or a combination of these instead of eggplant.
  2. Keep your fresh ginger in the freezer to increase its longevity.

Jessica Meyers Altman; Garden Fresh Foodie
Associate Professor of Whole Food Nutrition & Living
"Never doubt that a small group of thoughtful, committed citizens can change the world. Indeed, it's the only thing that ever has."  Margaret Mead

Garden Fresh Foodie blog: www.gardenfreshfoodie.com
Instagram:  www.instagram.com/gardenfreshfoodie
Facebook: www.facebook.com/gardenfreshfoodie
Twitter: www.twitter.com/gardenfreshfood
Pintrest:  www.pintrest.com/gardenfreshfood

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PS Raw Pad Thai Bowl

Kalio Nutrition.jpg

Chef:   Lisa Franzino; Kailo Nutrition
Makes:  6 Servings
Prep Time:  45 (You will need a dehydrator)

 
 INGREDIENTS

Vegetables 

  • 2 carrots, peeled and julienned
  • 1 zucchini, skin peeled and discarded; peel with potato peeler
  • 2 c purple cabbage, shredded
  • 2 c green cabbage, shredded
  • 2 c small broccoli florets

 
Garnish
 

  • 1/2 c fresh cilantro, chopped
  • 1/2 c fresh thai basil, chopped

 
Marinade
 

  • 1/4  c fresh squeezed orange juice
  • 2 T tamari
  • 1 t maple syrup

Peanut Sauce

 

  • ¼ c peanut or almond butter
  • 2 garlic cloves, roughly chopped or crushed
  • 2 t ginger, peeled
  • 4 cherry tomatoes
  • 2 T lime juice
  • 2 T tamari
  • 1 t  RAW tahini
  • 1 t maple syrup or 1 date
  • ¼ t sea salt
  • ¼ t hot sauce or ½ jalapeno (optional) 

 
DIRECTIONS

 

  1. Whisk the orange juice, tamari and maple syrup pour over all of the cut vegetables (not the cilantro and basil). Mix well. Marinate in the dehydrator for 30 minutes while you prepare the peanut sauce.  
  2. For the peanut sauce, put all of the ingredients except the tahini in the VitaMix and process until smooth. Add the tahini and blend again. Add water as needed for desired consistency.  
  3. Remove vegetables from dehydrator and toss. Portion into individual bowls. Drizzle about a teaspoon of peanut sauce over vegetables and top with cilantro and basil. 

TIPS

  1. Use as the stuffing in a collard over rice paper (not raw) wrap. 
  2. Add  baked tofu and rice noodles to vegetables (not raw).  

Chef Lisa Franzino, Director of "Culinary Empowerment", in concert with founder Heather Borders, the "Chief Empowerment Officer" at Kailo Nutrition, teach Floridians to empower their health with a plant based lifestyle.  Visit them at Kailonutrition.com

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PP Spinach Lentil Chickpea Masala with Millet

Chef:  Jessica Meyers Altman; Garden Fresh Foodie
Makes:  4-6 Servings
Prep Time:  25 minutes
Cook Time:  30 minutes
Total Time:  55 minutes

INGREDIENTS

Sauce

  • 1 ½ c minced red or yellow onion
  • 2 ¼ t garam masala (common Indian spice)
  • ½ t cinnamon
  • ½ t cardamom
  • ¾ t cumin
  • ¼ t red chili flake
  • 3 c of diced tomatoes (fresh) or 1 quart plus 1 pint canned tomatoes, juice poured off and reserved to be
  •       added to cooking water.
  • 5c packed spinach or other in-season green like Swiss chard
  • 6 good size cloves of garlic or 3 T minced garlic (or can use ½ c in-season garlic scapes)
  • 1 ½ - 2” knob of fresh ginger (about 2 T)
  • ½ t fresh peppercorns (or ground pepper to taste)
  • 1 ½ T apple cider vinegar
  • 1 ½ c water (or more to create a thinner sauce)

Stew

  • 1 ½  c water, includes the reserve tomato juice if using canned tomatoes
  • 3/4  t kosher or sea salt
  • ¾ c  red lentils
  • 3 ½ c cooked chickpeas (2-15 oz cans, washed and drained if using canned)
  • ½ c dry millet (or could use rinsed and soaked quinoa, couscous, or 1 c cooked brown rice)
  • 1 -2 T fresh lemon juice to taste
  • Additional spinach or other greens to stir in at end, and fresh cilantro or parsley to serve

DIRECTIONS

  1. Place onions into a large hot Dutch oven or stock pot with 2 T water.  Saute’ until onion has softened and is translucent.
  2. Add garam masala, cinnamon, cardamom, and cumin.  
  3. Mix well and cook for another minute (keep this pot, as you’ll add everything back into it)
  4. Add remaining sauce ingredients into blender, along with onion mixture.  Blend, adding additional water to thin if necessary.
  5. Add lentils, millet, and chickpeas, along with reserved tomato liquid and additional water, equaling 1 ½ c.
  6. Pour in ¾ of the sauce mixture, reserving the remaining to be poured in at the end.  Bring to a boil, and reduce heat to low and simmer for about 30 minutes.
  7. When millet and lentils are tender, stir in the remaining sauce, additional greens (if desired), and fresh lemon juice.  Heat until warmed throughout, about 3 minutes (making sure you don’t overcook and lose the green nutrients).
  8. Serve with a beautiful side salad.  This is great the next day and even cold!

Jessica Meyers Altman
Associate Professor of Whole Food Nutrition & Living

"Never doubt that a small group of thoughtful, committed citizens can change the world. Indeed, it's the only thing that ever has."  Margaret Mead

Garden Fresh Foodie blog: www.gardenfreshfoodie.com 
Instagram www.instagram.com/gardenfreshfoodie
Facebook: www.facebook.com/gardenfreshfoodie
Twitter: www.twitter.com/gardenfreshfood
Pintrest: www.pintrest.com/gardenfreshfood

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PP: Aloo Chana Masala

Chef:  Marla Rose
Makes:  6-8 Servings
Prep Time:  20 minutes
Cook Time:  40 minutes
Total Time:  1 hour 

INGREDIENTS

Garam Masala spice blend

  • 1 T ground coriander
  • 1 T ground cumin
  • ½ T ground cumin
  • 1/2 T ground cardamom
  • 1 t turmeric
  • 1 t ground fennel
  • 1 t ground mustard
  • ¼ t ground cinnamon
  • ¼ t ground cayenne
  • 1/8 t ground cloves

Aloo Chana Mixture

  • 1 1/3c low-sodium vegetable broth, divided
  • 1 yellow onion, diced
  • 4 cloves garlic, minced
  • 1 T fresh ginger minced
  • 2 green chiles (I used Serranos), seeded and minced
  • 4 Yukon gold potatoes, diced (I didn’t peel mine, but it’s up to you)
  • 30 oz. cooked chick peas, rinsed and drained
  • 28 oz. crushed tomatoes
  • 1 ½ c frozen peas, defrosted
  • 1 t tamarind paste or ½ fresh lime
  • 1 t salt
  • Fresh ground pepper
  • ½ c cilantro, chopped (optional)

DIRECTIONS

  1. Heat 1/3 c vegetable broth over medium heat.  
  2. Add the diced onion and cook, stirring frequently, for about 8 minutes, adding more stock by the tablespoon if it starts sticking to the pan.
  3. Add the garlic, ginger and chiles, cook another 3 minutes, adding a small amount of stock as needed as you go.
  4. Increase the heat to medium-high and add the diced potatoes.  
  5. Add broth by the tablespoon as needed, stirring frequently.  
  6. Cook for about 22-25 minutes, until potatoes are softened.
  7. Add 2 ½ T of Garam Masala and the chickpeas, stirring until coated.  
  8. Lower the heat to medium, add the crushed tomatoes, peas, tamarind paste or lime juice and any remaining broth.  
  9. Cook through for about 5 minutes, stirring often.  

Marla Rose and John Beske hatched the idea for the original VeganStreet.com in 1997.  Vegan Street conveyed the sense of community and spirit of optimism they felt about compassionate living. Through combining their convictions about veganism with their passions for writing, communications and the arts, they began to carve out their perfect vehicle to express it with -- VeganStreet.com.

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PP: Spicy Red Pepper Curry Sauce with Broccoli and Rice

Chef:  Brandi Doming; Vegan 8
Makes:  2-3 Servings
Prep Time:   20 minutes
Cook Time:  45 minutes
Total Time:  1 hour 5 minutes

 

 

 

 

 

 

 

 

INGREDIENTS

  • 2 red peppers
  • 4c broccoli florets (you can use frozen)

For the Rice

  • 1 c jasmine white rice
  • 1 ½ c water
  • ¼ t fine sea salt

Veggies

  • 5 T water
  • ¾ c finely chopped white or yellow onion
  • 3 large garlic cloves, minced
  • ¼ t salt
  • 1/8 t black pepper
  • 1 ½ -2 t Penzey’s Now Curry (depending on how spicy you like, start with 1 ½ t)
  • ½ c cashew milk (if you are allergic to nuts, then use soy milk or “lite” coconut milk, but choose a creamy one for best results.
  • 1 T lemon juice (plus more for serving
  • ½ t fine sea salt

Note:  Regarding the curry powder, as stated above in my post, the Penzey’s “Now Curry” is more potent, contains 15 spices and is more spicy, so if you can’t find it or are not using it, make sure to use a good yellow curry powder.   McCormick will be a decent sub, as it has similar spices, but it is definitely less spicy and may not yield the same taste, so your ratio will be different.  With the Penzey’s being much spicier, you may need to increase your curry powder and add a pinch of cayenne for a spicy kick.  You can easily adjust it after blending the sauce.

DIRECTIONS

  1. Preheat the oven to 450 degrees and line a pan with foil.  Add your bell peppers to the pan and roast for 25 minutes.  Note:  after 15 minutes has passed, you will be adding the broccoli to the oven.  Set your timer!
  2. While the bell peppers are roasting, start your rice.  Add the rice, water and salt to a pot and bring to a boil.  Once boiling, immediately cover and turn down to simmer.  Cook for 15 minutes or until all the water is gone.  Mine took exactly 15 minutes.  Be careful so it doesn’t burn at the bottom, as white rice cooks much faster than brown.  Fluff with a fork and leave uncovered.
  3. While rice is cooking, add the water (5 T), onion, garlic, salt and pepper (not the curry yet) to a large pan over medium heat.  After it begins to simmer, let it cook about 5 minutes, then add the garlic.  Cook a couple more minutes, adding water if needed.  Once it’s tender and there is no more water, add the curry powder and cashew milk and turn to low heat.  Stir it around and cook for just a minute to heat the curry through and the milk sauce turns yellow.  Remove from the heat.  Pour it carefully in a blender, but don’t blend yet.
  4. After 15 minutes has passed with the peppers, place your broccoli on a parchment lined pan and season well with salt and pepper.  Add your broccoli to the bottom rack of the oven beneath the peppers.  Your broccoli should be done in the last 10 minutes of the peppers finishing up.  Depending on the size of florets, yours may take longer.  Watch closely so they don’t burn since it’s a high temp.
  5. Remove the bell peppers and let them cool a couple of minutes.  Then carefully slice the bell peppers and remove the stem and seeds and add to a blender.  Add all of those black charred skins, yes, lots of flavor.  Add the lemon juice and remaining ½ t salt and blend everything until completely smooth.  Taste and add more curry (will need more and possibly some cayenne, if you used a mild one) or lemon juice if you want it more tangy.  Or add more milk if you want it milder and more creamy.  Pour a lot over your rice and add the broccoli.  I gave my bowl a good squirt of fresh lemon juice right before serving for a bright tone.
  6. This makes a lot of sauce, 1 ½ cups, so you will likely have left overs.  It would go great over a large bed of roasted veggies, too.  Yum.

Follow BRANDI @ http://thevegan8.com/ You’ll find lots of baked goods here, as I’ve been a baker all my life, it’s my passion!  Hope you love the recipes!  Share remarks on Instagram , tag me @thevegan8 and be sure to use my tag #thevegan8 or share them on my Facebook page https://www.facebook.com/TheVegan8/

 

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PP: Pulled Jackfruit

Chef:  Jessica Meyers-Altman; Garden Fresh Foodie
Makes:  6-8 Servings
Prep Time:  30 Minutes
Cook Time:  2 hours
Total Time:  2 hours & 30 Minutes

 

 

INGREDIENTS

  • 3-20 oz cans of jackfruit (60 oz or 1695 grams total) rinsed, and de-seeded, (Check out video on site below)-NOT in SYRUP, either brine of water
  • 2 cans of white beans, rinsed and drained (or 4 cups)
  • 1½ c of diced red onion
  • ¾ c of tomato sauce
  • ¾ c BBQ sauce (make sure it's vegan and gluten free if needed-I used Wegmans organic BBQ sauce)
  • 1 t liquid smoke
  • 1    t molasses
  • 2    ½ c water

BBQ Spice Blend

  • 2 t garlic powder
  • 2 t smoked paprika
  • 2 t ground cumin
  • ½ t chili powder-I use a very spicy chili powder-fresh ground red chilis, if yours isn't, add more to taste.

 

DIRECTIONS

  1. Rinse and drain jackfruit.
  2. Separate seeds (hard, bulb like portions) and core (dense portion, similar to a pineapple part of the fruit) from main fruit portions. (see video on site below)
  3. Mix BBQ spice blend ingredients and add all ingredients into a crockpot.  
  4. Cook on low for 4-5 hours or on high for 2-3 hours.
  5. Alternatively, sauté onions in a hot Dutch over/pot, with 2 T water.
  6. Add remaining ingredients and simmer for 30 minutes.
  7. Serve with on a hamburger bun or grilled portabella mushroom, and oil-free coleslaw, a large fresh salad, and in-season corn on the cob for an awesome summer-time meal. 

TIPS

  1. A great dish to bring for meat eaters and is easy to bring along to a party because it’s crockpot style! 
  2. Also, a great meal to make in the morning for a fun weeknight meal!
  3. It’s even better the next day, and great cold too! 
  4. I ate it on top of a grilled portabella mushroom that I drizzled with balsamic vinegar and a light sprinkling of salt and pepper. 
  5. If you're enjoying this in colder weather, serve with a baked sweet potato and a large massaged kale salad.

Jessica Meyers Altman
Associate Professor of Whole Food Nutrition & Living
"Never doubt that a small group of thoughtful, committed citizens can change the world. Indeed, it's the only thing that ever has."  Margaret Mead

Garden Fresh Foodie blog: www.gardenfreshfoodie.com 
Instagram www.instagram.com/gardenfreshfoodie
Facebook: www.facebook.com/gardenfreshfoodie
Twitter: www.twitter.com/gardenfreshfood
Pintrest: www.pintrest.com/gardenfreshfood

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PP: Three Daal Stew

 

Chef:  Katie Mae  
Makes:  2½ quarts
Prep Time:  10 minutes                                     Cook Time:  1 hour                                    

 

 

INGREDIENTS

  • 6–7 cups water*
  • 1 cup moong daal (mung beans), soaked overnight
  • 1 cup split chana daal (yellow split peas)
  • 1 cup green split peas
  • 15 oz fire-roasted tomatoes, no salt added
  • 1½ carrots diced, medium (about 8 oz)
  • 1 red onion, chopped (about 7 oz)
  • 1½ tablespoons fresh ginger, minced
  • 1½ tablespoons curry powder
  • 1 tablespoon chili powder
  • ¼ teaspoon cayenne pepper
  • 2 bay leaves
  • 1 lemon, juiced
  • cilantro for garnish

DIRECTIONS

  1. Put everything in the large soup pot over medium-high heat. Cover and bring to a boil.
  2. Once boiling, reduce heat to a strong simmer. 
  3. Let the soup cook for 1 hour, stirring occasionally. 
  4. Taste the daal. You may want to let it cook longer depending on how tender you like the beans.
  5. When the daal is ready, remove the bay leaves. 
  6. Ladle into individual bowls and garnish with cilantro.

TIPS

  1. The water amount depends on the cooking method, time, and the desired consistency. On the stovetop, I usually use 7 cups of water. In the pressure cooker, I only use 6 cups.
  2. To cook this soup in an electric pressure cooker, add all ingredients to the pressure cooker. Set it to soup mode with a 22 minute cook time. 
  3. When the timer goes off, manually release the pressure knob. 
  4. When pressure is released remove lid and serve.
  5. Stores 1 week in fridge

Inspired by Susie Krandel RN                                                                                                            
Find more recipes from Katie Mae at PlantzSt.com

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PS: PAD THAI

Chef: Jeannie Hudkins
Makes: 4 - 6 servings
Prep time: 20 minutes
Cook time: 10 minutes

 

 

 

 

Ingredients

  • 1 pkg. brown rice noodles 
  • 2 T soy sauce
  • 1 T peanut butter
  • 1 T sweet red chili sauce
  • ¼ tsp. garlic powder
  • ¼ tsp. ginger
  • ¼ tsp. hot pepper sauce
  • 2 T water
  • Broccoli, carrots, onions, mushrooms, or whatever veggies you have on hand (chopped)

Directions

  1. Water-saute veggies to desired tenderness. Be sure to add water as needed to prevent the pan from browning.
  2. In a small bowl, mix the soy sauce, peanut butter, red chili sauce, garlic powder, ginger, hot pepper sauce, and water. Heat in a saucepan or in the microwave.
  3. Cook brown rice noodles according to package directions. Drain and rinse.
  4. Place noodles on plate.
  5. Top with veggies.
  6. Pour sauce over top. Voila!

Tip

  1. Serve with Baked Tofu recipe….YUM!

Eat Like You Give a Damn: For the Animals, For Your Health, For Our Planet
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PS: Farro-Garam Masala Salad

Chef: Andrea Seppinni
Makes: 8 servings as a side, 4 as a main
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes

 

Ingredients

  • 2 c farro, preferably whole or semi-pearled
  • 3 1/2 c low-sodium vegetable broth
  • 3/4 c small dice red onion, save the trimmed root end to cook with the farro
  • 2 T garam masala powder*
  • 2-3 cloves grated/minced garlic
  • Zest and juice of two limes, plus extra lime for garnish
  • 1/2 c unsulfured golden raisins
  • 2/3 c cooked garbanzo beans, drained and rinsed
  • 1/3 generous cup dry-roasted unsalted pistachios, rough chopped, plus a few extra whole pistachios to garnish
  • 2 T chopped cilantro
  • Sea salt, to taste
  • Freshly ground black pepper, to taste
  • 1 small head butter lettuce

Directions

  1. Rinse the farro under cool water in a strainer.
  2. Add the farro, vegetable broth and trimmed onion root to a medium sauce pot and bring to a boil; turn down to a low simmer, cover and let cook until al dente (the farro is tender but not mushy), approx. 35-40 minutes.
  3. If there is extra liquid at the end, strain it off. Spread the farro in a shallow layer on a sheet pan and allow to cool to just slightly warm in the refrigerator.
  4. Once the farro has cooled, add the remaining ingredients, sprinkle the garam masala throughout the mixture and fold through until everything is evenly distributed. Cover and chill through.
  5. Serve on a bed of butter lettuce. Garnish with extra whole dry roasted pistachios. Enjoy!

Tip

This is also divine served hot. In fact I’ve been known to make a generous bowl of this my dinner, hot or cold!

*Garam Masala is a East Indian spice blend found in most grocery stores.

Andrea Seppinni
http://www.plantchef.com/

 

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PP: BBQ Pulled Jackfruit

Chef:  Denise Kling-Pelto
Makes:  4-6 Servings
Prep Time:  5 minutes
Cook Time:  7 hours


INGREDIENTS

  • 2 20 oz cans of green jackfruit in water, drained
  • 1 ½ c bbq sauce (your choice)
  • 1 onion diced
  • 1 c celery chopped
  • 1 green pepper; seeded and diced
  • 1 c sliced mushroom (mini portabellas or white button)

DIRECTIONS

  1. Rinse jackfruit thoroughly
  2. Place all ingredients and mix well in a slow cooker, on 200 degree setting for 5 hours 
  3. Stir a few times during the cooking  process
  4. After 5 hours, using two forks, one in each hand, pull apart the fruit.  I place it in a separate bowl to isolate the jackfruit and make sure I didn’t miss any of the pieces.
  5. Place jackfruit back in cooker with bbq mixture and stir thoroughly.  Cook for another 2 hours.  
  6. Serve on a whole grain bun or over brown rice, quinoa or millet.  

TIP:  

  1. Make sure not to leave unseparated large chunks in the mixture.  
  2. The longer you cook it, the easier it breaks down.  The jackfruit that had been on the bottom of the slow cooker pulled apart more easily.


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