* brown rice * at least 4 times more water than amount of rice
INSTRUCTIONS:
* Wash rice & set aside
* Boil enough plain water to far over-cover rice, similar to water for boiling pasta
* Add rice to boiling water & return to boil
* Simmer UNCOVERED on low heat for 30 minutes
* Strain water out of the pan, leaving rice behind
* Return pan of rice to stove (no heat)
* Place lid on pan & let rice sit/STEAM alone for 10 minutes
YOUTUBE COMMENTER ARMINDA HEART SAYS:
“After cooking the rice and before the 10-minute steam, you could sauté the veggies and spices and then add in the drained rice, and then cover it and steam for the 10 minutes, maybe with a few tablespoons of water to assist the steam, unless the drained rice still has some cooking water in it to add to that.”
You can adjust recipe serving sizes for leftovers (and company!) in your menu.
INGREDIENTS:
Onion 1⁄2
Cilantro 1 tbsp
Garlic 2 cloves
Lime 1
Turmeric 1⁄2 tsp
Cumin 1⁄4 tsp
Garam masala 1⁄2 tsp
Black sesame seeds 1 1⁄2 tsps
Fresh cauliflower 1 head
Naan, whole wheat 2 pieces
Low-sodium vegetable stock/broth 3 cups
Optional
Chili pepper flakes to taste
Canned coconut milk 2 tbsps
INSTRUCTIONS:
Preheat the oven to 400°F (200°C).
Wash the cauliflower, remove the stalk and leaves from the cauliflower, wash and take the hardest bits and any rough areas off and set aside. Break or cut the cauliflower into florets. Wash and pat dry the coriander/cilantro and take the leaves off the stems or you can keep the stem on if you don’t mind and give it a rough chop. Set aside. Peel and dice the onions and garlic. Wash and juice the lime, leaving a few wedges to serve at the end.
Chop the cauliflower stalk into 1-inch chunks, place the stalk chunks and florets onto a large baking tray, sprinkle with the turmeric and season with salt and pepper. Combine until the cauliflower is coated, place in the hot oven for about 20 mins turning the cauliflower about halfway.
Add a couple of tablespoons of water to a large pan and cook the onion on medium heat until soft and caramelized, add in the garlic and cook for a further couple of minutes before adding the cumin and garam masala. Stir till combined and fragrant. Reduce to a low heat.
Remove the cauliflower from the oven and add ¾ to the pan with onion and garlic, holding back some florets to add on top the soup when serving.
Meanwhile, stir the cauliflower into the onion mix and add the stock.
Using a stick blender or high spend blender, whizz your soup into a smooth liquid, if you like your soup thinner add more stock.
Check for seasoning and add salt and pepper accordingly along with the juice of half a lime.
Turn the heat to medium to warm up the soup.
Serve the soup topped with a few florets, a sprinkle of black sesame seeds, chili flakes, fresh coriander and a swirl of coconut cream, if you really like it spicy you can add a little chili or cayenne too.
Heat the naan in a toaster oven for a few minutes or any crusty bread will do. Enjoy!
1 pound dried beans rinsed and sorted (this is equal to 2 measuring cups full of dried beans)
8 cups water
1 bay leaf optional
1 onion, sliced optional
2 teaspoons kosher salt
1/2 teaspoon apple cider vinegar optional
Instructions
Place beans, water, onion, and bay leaf if using in the inner pot of a pressure cooker.
Place lid on Instant Pot and close valve to “seal.”
Cook on High Pressure for Following Times:Black Beans–30 Minutes on High PressureChickpeas–40 Minutes on High PressureKidney Beans–35 Minutes on High PressurePinto Beans–25 Minutes on High PressureNavy Beans**–25 Minutes on High PressureButter Beans--40 Minutes on High PressureGreat Northern Beans— on 35 Minutes High Pressure
Allow to naturally release until pressure subsides, or at least 20 minutes before doing a quick release.
Once beans have finished cooking, stir in salt and vinegar if using. Store cooked beans in a bit of the cooking liquid to keep them moist and tender while they sit in fridge, this is not necessary, but suggested.
Notes
For incredibly soft beans without much structure left, add 10 minutes to cook time.
For pre-soaked beans, decrease cook time by 10 minutes and decrease the water to 5 cups.
For every additional pound of dried beans, add 2 cups of water for pressure cooking.
Note on Navy Beans: Navy beans can get mushy if not pre-soaked. So if preparing them for baked beans or something you want to hold its shape, it is best to soak them for 8-12 hours in cold water and then drain and cook for 15 minutes on high pressure with natural pressure release.
The full recipe for all 3 WFPBNO recipes below. Enjoy!
POACHED VEGAN EGG BITES
INGREDIENTS: * 1/2 cup yellow split mung beans soaked over night, rinsed and drained * 1/4 cup unsweetened plant based milk * 1/4 cup aqua faba (chickpea liquid) * 1/2 tsp each salt, onion powder, garlic powder, turmeric * 1 tsp baking powder * 2 T nutritional yeast * Black salt to taste * 3 T chopped bell pepper * 3 T onion * 1 cup finely chopped spinach
INSTRUCTIONS: * Add the first 7 ingredients to a blender or bullet and blend till smooth. * Then stir in veggies and mix well. * Preheat your egg poacher on medium high heat. * Fill each one with the vegan egg mixture. * Cover and cook till set. * Do not over cook or they will be very dry. * You can add any combo of veggies you like. * These are delicious on their own or as a sandwich or eggs benedict.
*************
CHICK PEA NOODLE SOUP
INGREDIENTS: * 4 T water * 1 med onion diced * 1 carrot diced * 1 stalk celery diced * 1/2 chopped zucchini * 2 tsp minced garlic * 1 tsp each: onion powder, salt, garlic powder, Italian seasoning * 1/2 c red lentils rinsed and drained
INSTRUCTIONS: * Heat the water in a large pot. * I used my Dutch oven to saute the onions, carrots, celery, zucchini over medium heat for 7 minutes until softened. * Add more water if needed. * Add the garlic and seasoning and cook for another minute or two. * Add the water and bouillon cubes and bring to a simmer. * Add chickpeas and pasta and simmer for 10 to 12 minutes, or until al dente (stir occasionally). * Add the spinach and simmer for the last couple of minutes of the cooking time.
AIR FRYER PIZZA
INGREDIENTS: * Any pizza dough you like. You will need enough to make an 8″ -9″ round pizza * Sauce of your choice * Veggies of your choice * Plant based cheese sauce * Pizza seasonings
INSTRUCTIONS: * Make sure your dough is at room temp. * Place dough on parchment paper, press out the dough to form a round 8 to 9 inch pizza, it should be 1/4 inch thick. * Add sauce and some plant based cheese, then add veggies and more plant based cheese. * Pre heat air fryer @ 400 degrees for one to two minutes. * Place the pizza into the air fryer basket and air fry @ 400 degrees for 5 minutes.
The pizza will be soft, this is not a crispy pizza, do not cook for more that 5 to 6 minutes or dough will become hard. If you want to crisp up the bottom the add to a hot skillet and cook till bottom is crispy.
Dr. Gustavo Toloso makes one of his favorite foods, pizza! And he shows you how to make two types of dough using NO FLOUR!
Enjoy two delicious types of pizzas with no flour, no oil, no dairy. The two types of dough are:
1. Cornmeal or Polenta dough (inspired by This Healthy Kitchen) 2. Potato-Cauliflower dough (inspired by Nutritiously)
Ingredients for Cornmeal Pizza: 2 cups water 1 teaspoon garlic powder 1/2 teaspoon dried oregano 1/2 teaspoon dried basil 1 cup cornmeal/polenta
Toppings (see video)
Ingredients for Potato/Cauliflower Dough: 1 1/2 cups potatoes, peeled and cubed 2 cups cauliflower florets or riced cauliflower 4 Tablespoons potato starch Pepper to taste Salt and/or nutritional yeast a pinch (optional)
Toppings (see video)
What the video for directions.
Gustavo has created a practical, simple 7-Day Detox & ReSET Program for people who have tried and failed and want to be taken by the hand every step of the way, with the support of a wonderful group and easy meals with 3-4 ingredients only.
Please take a look and consider signing up at https://plantemus.com/en/webinars/liv…
Gustavo Tolosa, DMA, is a music professor and an international concert pianist, having performed all over the United States, Europe, Asia and South America.
Dr. Tolosa’s website: https://plantemus.com/en/webinars/liv…
▢1 tablespoon lemon juice, fresh from about 1/2 lemon
▢1 tablespoon apple cider vinegar
▢1/2 teaspoon salt
▢4 tablespoons tapioca starch
Instructions
Boil 2 cups of water (I just heat up water in my tea kettle). Pour the water over the cashews and let soak for 5 minutes and up to an hour.
Drain the cashews, and add them to a blender along with 1 1/3 cups fresh water (not the water you soaked the cashews in), lemon juice, apple cider vinegar, salt and tapioca starch. Blend until very smooth, scraping down the sides of the blender as needed. It will be very watery at this point.
Now pour the watery mixture into a small saucepan and bring the heat to medium. Begin to stir with a spatula or spoon.
After a few minutes, it will begin to get clumpy. Keep stirring, constantly until suddenly it will become super gooey, stretchy, thick and smooth. It will become one big mass of stretchy vegan cheese. Remove from heat as soon as this happens.
Use immediately, or store in a covered container in the refrigerator. It is easiest to use immediately, because it will thicken up more in the fridge and be less stretchy. So if possible, especially for using on pizza or lasagna, make right before using.
For pizza, drop 1-2 tablespoon sized balls onto the crust and pat down a little bit. Or spread it all over. It will brown in the oven. For lasagna, drop dollops of the cheese all over the top towards the end of cooking time. Or place between bread and grill for grilled cheese.
Notes
Tapioca starch/flour is essential in this recipe, cornstarch will not create the same “stretchy” quality.
I’ve never tried it with another nut, but I suspect raw slivered almonds could work.
If you want the cheese to brown in the oven (like it looks on the bread in the post above), simply spray with a little oil and broil for 5-10 minutes, watching carefully. This is wonderful for lasagna, pizza, or just atop bread for cheesy bread.
I have frozen this and while it is still edible, it definitely tastes best fresh. It will keep in the refrigerator for 4-5 days. But again, it will be the most stretchy and easy to work with immediately.
Quick soak the almonds: Bring a few cups of water to a boil (I use my tea kettle for this). Add the almonds to a measuring cup or bowl and pour the boiling hot water on top to cover. Let them soak for 5 minutes, or up to an hour.
Blend: Drain the almonds and discard the soaking water. To a high powered blender such as a Vitamix, add the softened almonds, lemon juice, garlic powder, salt and 3/4 cup of water. Blend until very smooth, scraping down the sides as needed. Add up to another 3/4 cups of water and blend until silky-smooth and fluffy.
Optional herbs: Feel free to add more herbs here, such as a teaspoon each of dried oregano and basil, or a handful of fresh basil.
Notes *Raw slivered almonds are my favorite choice, but raw cashews work as well. *If you can’t have nuts, substitute a block of firm tofu, but add water only as need to blend until smooth.
*A high powered blender is essential for making a smooth and creamy ricotta. A food processor technically will work, but it might be grainy and not super smooth.
*May substitute a clove of fresh garlic instead of garlic powder, if desired.
*Leave out the garlic if you plan to use it in sweeter recipes, like for pancakes.
*Leftovers will keep in the refrigerator for up to 5 days in a covered container, or freeze if you won’t eat it all before then.
If you do NOT have a Ninja Creami machine – no problem! Freeze this blended liquid concoction in ice cube molds. After freezing it just slightly defrost the cubes & churn (process) them in your food processor, your high powered blender, or try feeding slightly defrosted cubes thru your Yonanas machine. Click here for a recipe using Yonanas machine!
