RECIPE🫚
2 oranges
1 lemon
2 inches of ginger root (or 2 tsp minced)
1 tsp turmeric powder
1/2 tsp black pepper
Blend all ingredients, pour in ice cube tray, freeze overnight. Add 2 cubes to a mug and fill with hot water. May add 1 tbsp of honey to sweeten!
Instructions
Add all ingredients into the Instant Pot. You can double, triple or quadruple all ingredients in same amounts.
Make sure sealing ring is placed properly in lid, add lid, turn shut and turn knob to sealing position.
Cook on high pressure for the number of minutes instructed below depending on the type of rice:
White Rice (Basmati or Jasmin): 3 minutes
White Sushi Rice: 5 minutes
Brown Rice (Basmati): 22 minutes
Short Grain Brown Rice: 24 minutes
Red Rice: 30 minutes
Wild Rice Blend: 28 minutes
Wild Rice: 30 minutes
Black Pearl Rice: 30 minutes
Natural Pressure Release until pin drops. Takes on average 9-12 minutes (max. 18 minutes for 1 cup and max 30 mins for 4 cups).
Remove all rice from pot immediately to avoid it sticking to the bottom. If needing to keep warm, leave rice in pot after natural pressure release without opening the lid to avoid steam being released and drying out the rice > making it stick to the bottom.
[Omit oil]
1/2 cup chopped onion
2 tablespoons ginger garlic paste, or 5 cloves garlic, minced and 1” of ginger, minced
2 teaspoons Kashmiri chili powder, or use paprika
1 tablespoon soy sauce, , use tamari for gluten-free or omit
1 tablespoon ketchup
1/4 teaspoon black pepper
1/2 red or green bell pepper, chopped or thinly sliced, or use a mix of both
1/4 cup chopped carrots
1 cup dry quinoa, washed and drained
15 ounce can chickpeas, drained, or 1 1/2 cups of cooked chickpeas
2 1/4 cup water or stock, heated until boiling
1/2 teaspoon salt
green onion, pepper flakes, chopped nuts and/or seeds, fresh herbs, and lemon or lime juice, for garnish
bake for 40 to 45 minutes. Check in at the 35-minute mark to see if the quinoa is done or not and also lightly stir the mixture, if the edges are starting to scorch. Cover with parchment again, and continue to bake for another 5 minutes, if the quinoa isn’t done yet.
Take the baking dish out of the oven, let it sit for another 5 minutes or so. You can add in about 1/2 cup of finely-chopped broccoli while the quinoa is still hot, mix in, and then cover it with parchment and let it sit for 5 to 6 minutes. The heat of the casserole will blanch and cook the broccoli. If you would like a creamier version, then fold in 1/4 cup of non-dairy cream or non-dairy yogurt at this point, and mix in.
Mix and fluff the quinoa really well, then serve in bowls topped with some crunchy green onion, cilantro, or chopped onion and some pepper flakes or black pepper and a good dash of lime juice or lemon juice. Some nuts or seeds will also be great garnish
Ingredients (makes 2 waffles)
2 medium potatoes
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp smoked paprika
2 tbsp nutritional yeast
Salt to taste
Easy Coleslaw:
1 cup purple cabbage
1 carrot, grated
1 pack silken tofu
1 clove of garlic
2 tbsp apple cider vinegar
1/2 tsp mustard
Salt to taste
Extras: tomato, lettuce
1. grate the raw potatoes up and add water. Mix to release the starch. Drain, rinse and squeeze out as much water as you can. Add in the rest of the waffle ingredients.
2. Put half the mix into a heated waffle maker and let cook for 7-8 minutes or until golden brown.
3. Mix all coleslaw ingredients together and then turn the waffle into an epic sandwich with your fave fillings!
Thesoulfulcook.com
Carrot
Garlic
Onion
Celery
Ginger
Bullion
(I added fresh cabbage & a can of fire roasted organic tomato)
Boil 45 minutes
Remove veggies, blenderize (optional), return to pot
Add pasta or rice
PEPARE POTATOES:
* Preheat over 400°F
* Peel & slice white potato
* Soak in ice water
* Dry on paper towel
* Separate & spead out on parchment paper
BBQ FLAVORING:
* Put white vinegar in squirt bottle
* In empty shaker combine:
– 1 t smoked paprika
– 1/2 t garlic powder
– 1/4 t onion powder
– 1 t sugar
– salt (to taste)
* Spray tops of potatoes & sprinkle seasoning
* Repeat on other side
DILL PICKLE FLAVORING:
* Put pickle juice in squirt bottle
* 1/2 t dill weed/seed
* 1/4 t garlic powder
* Salt (to taste)
* Spray tops of potatoes & sprinkle seasoning
* Repeat on other side
BAKE ~ 20 MINUTES (FLIP/TOSS EVERY 5 MINUTES) :
* In oven, 400°
* In airfryer, 390°
1 1/2 C whole wheat pastry flour
1/3 C organic coconut sugar
1/2 t baking soda
1/2 t cinnamon
3 T organic apple sauce
1/2 t vanilla extract
1/4 – 1/3 C almond milk
Bake at 350 for 15 min.