Category: Recipes I Have Tried

Creamy African Stew – PlantPure Nation

Ingredients

  • 2 onions, sliced into half rings
  • 1 carrot, diced
  • 3 celery stalks, diced
  • 2 sweet potatoes, cut into ½ inch cubes
  • 1 cup low-sodium vegetable stock 
  • One 28-ounce can diced tomatoes 
  • 1 tablespoon curry powder
  • 1 teaspoon salt
  • ¼ teaspoon black pepper
  • 1/3 cup all-natural peanut butter (100% peanuts)
  • 1 cup lite coconut milk
  • One 15-ounce can chickpeas, rinsed and drained
  • 2 cups chopped frozen spinach (or fresh spinach)

https://www.plantpurenation.com/blogs/recipes/creamy-african-stew

BEST Chocolate-Frosted VANILLA CAKE I Simple VEGAN, WFPB, Oil-free, Glut…

Recipe: Chocolate Frosted Vanilla Cake

CAKE:

300g soft pitted medjool dates ( approx. 15 large dates)
1 cup water
1/2 cup plant milk
2 tsp vanilla extract
1 3/4 cups oat flour
1 1/2 tbsp baking powder

Chocolate Frosting:

10 pitted medjool dates
1/2- 1/3 cup hot water
1/4 cup cocoa powder
1 tbsp tahini

Instructions

Making the cake:

*Combine water, plant milk, vanilla extract, and dates in a blender.

*Blend until completely smooth. In a bowl combine oat flour and baking powder.

*Mix and break up any clumps in the oat flour.

*Pour date mixture into flour mixture and mix just until combined. Do not over mix.

*Pour into an 8″ parchment lined pan.

*Bake at 350 for 30-35 minutes.

*The cake is done when you gently press the center of the cake and it is firm to the touch. (note: do not use a smaller pan, it may result in a gummy cake texture)


*Allow cake to cool in the pan for 10-15 minutes before removing it and allowing it to fully cool.

Preparing the frosting:

*Combine frosting ingredients in a high-speed blender.

*Blend until completely smooth., stopping and scraping the sides of the blender as necessary.

*Top your cooled cake with the frosting.

*Frosting will thicken as it sits or if it is refrigerated.

Potato Salad (Made in Pressure Cooker)

Ingredients


Instant Pot Ingredients
1 cup water
4 cups quartered baby potatoes
2 cups trimmed green beans cut in half

Dressing Ingredients
1/2 cup aquafaba [juice from cooked chickpeas (garbanzo beans)]
1 tablespoon balsamic vinegar
2 teaspoons Dijon Mustard
1 teaspoon apple cider vinegar
1/2 teaspoon dried thyme or 2 teaspoons fresh thyme leaves
3/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/8 teaspoon black pepper
1/4 teaspoon salt optional, or to taste

Uncooked Salad Veggies
1/4 cup sliced kalmata olives or use Nicoise olives, optional
1 cup diced ripe tomatoes or quartered cherry tomatoes
butter lettuce , for serving

Instructions

For the Pressure Cooker
Add the water to the Instant Pot liner. Put the potatoes and green beans in a steamer that fits inside your electric pressure cooker and lower into the liner.
Cook on high for 4 minutes. Release the pressure naturally.
Carefully remove the steamers and run cold water over the potatoes until they are cool.

For the Dressing
Add all the dressing ingredients to a bowl, blender, or food processor. If you’re using a bowl whisk until foamy and thick, or blend or process until it thickens.

Assemble the Salad
Add the cooled potatoes and green beans to a large bowl. Add 1/2 of the salad dressing and gently mix.
Add the tomatoes and olives, if using. Add in more dressing as needed.


Serve over lettuce.


Nutrition
Serving: 1g | Calories: 64kcal | Carbohydrates: 13g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 218mg | Potassium: 379mg | Fiber: 2g | Sugar: 3g | Vitamin A: 490IU | Vitamin C: 12mg | Calcium: 29mg | Iron: 1mg

InstantPot Marinara Sauce

INGREDIENTS

  • 12 oz tomato paste
  • 3 cups water
  • ¼ cup sundried tomatoes (oil-free)
  • 2 tbs maple syrup (for a sweeter sauce)
  • 1 tbs italian seasoning
  • 1 tsp galic powder
  • 1 tsp onion powder
  • ¼ tsp crushed red pepper flakes

INSTRUCTIONS

  1. Add all of the ingredients into the blender and blend for 1 to 2 minutes.
  2. Once blended, pour the sauce into the InstantPot or electric pressure cooker.
  3. Set to cook for 10 minutes on the manual or “pressure cook” setting.
  4. Allow to naturally release or “quick release” before removing the lid and serving.

https://plantbasedgabriel.com/instantpot-marinara-sauce/

Chickpea Yogurt Recipe

INGREDIENTS  

Chickpea Yogurt

  • 125 g dried organic chickpeas
  • 700 ml water
  • 1 heaped tbsp organic yogurt with live cultures (30g)

Sweet Yogurt

  • 1 batch of chickpea yogurt
  • 2 tbsp maple syrup
  • 1 tsp vanilla bean paste

Savoury Yogurt Dip

  • 1 batch of chickpea yogurt
  • 1 cucumber
  • 1 tbsp salt (14g)
  • 2 garlic cloves
  • 30 g mint
  • 2 tbsp lemon juice

INSTRUCTIONS 

  • Soak the chickpeas in at least 1l of water overnight.
  • The next day, drain them and add to a blender along with the 700ml of water. Blend for around 20 seconds until almost smooth. It’s fine if it’s a little grainy.
  • Place a fine sieve in a sauce pan and line it with some cheesecloth, then pour in the blended chickpeas and squeeze out as much liquid as possible. You might have to do this in stages. You can discard the leftover pulp, or use it to thicken stews, soups or even mix it into bread doughs like this Sourdough Rye.
  • Give the liquid a whisk to loosen any of the starches and proteins that might have sunk to the bottom of the pan. Then bring it to a gentle boil, whisking often. Turn the heat to low and keep simmering until the mixture has thickened into a creamy pudding (3-4 minutes). Then simmer for another 4-5 minutes while whisking every now and then. Don’t be tempted to cook it for less, since heating the raw chickpeas properly will make them digestible. Turn off the heat and transfer the thickened liquid to a fermentation-safe bowl (glass, stone or approved stainless steel), before letting it cool down to room temperature (around 2 hours).
  • Remove any skin that might have formed on top, then stir in the organic yogurt of your choice. Cover the bowl with a plate and leave it to ferment for another 8 – 16 hours in a warm place until it tastes slightly tangy. If the ambient temperature is quite cold, you can keep it in the oven with just the light setting switched on for some of that time.
  • Once it tastes tangy, your yogurt is ready. You can blend it in a food processor for a smoother texture and store it in the fridge until using. The tangy flavour will continue to develop over the next day and it’ll set again, even after blending. Just give it a good stir before using. If you’re making another batch within the storage time, you can now add a tablespoon of the fermented yogurt to kickstart it again.
  • To make the sweet yogurt, simply stir in the maple syrup and vanilla extract.
  • For a savoury dip, coarsely grate the cucumber into a bowl and mix with the salt. Leave to sit for 10 minutes to let the salt draw out some of the water. In the meantime, peel and finely grate the garlic. Pick the mint leaves and finely chop them. After 10 minutes, use your hands to squeeze out as much water from the cucumber as you can, then add it to the yogurt along with the grated garlic, chopped mint and lemon juice. Stir together and serve.

NOTES

Storage: Keep for 3-4 days in fridge in an airtight container.

https://bakinghermann.com/wprm_print/2041