Category: Recipes I Have Tried

Injera – Ethiopian Flat Bread

1/4 tsp Active dry yeast
1 Cup Warm Water
2 cups Teff Flour
—–let above ingredients sit for 3 days—-

1 cup Barley Flour
~2 cups Warm Water
—–Let Above ingredients sit for another 2 days—–

1/2 tsp Salt ( in 12 fl oz of injera batter)
1/16 tsp Baking powder ( in 12 fl oz of injera batter)
—–Add above ingredients just before cooking—–

Now cook on hot skillet (350 degrees), covering w/ lid when bubbles rapidly appear in order to steam

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Berbere Lentil Curry:

1/2 Onion, dice
2 cloves garlic, minced
Roasted spicy and sweet peppers 😉
600g Concasse tomato
2 tsp Berbere Seasoning
2 tsp Salt
——–Heat on stovetop to reduce above ingredients by half———

1 cup dry lentils, soaked overnight
1 cup vegetable stock
——Add above ingredients and cook until lentils are tender ~30 min—

2:2 tbsp arrowroot: water slurry
—– Add slurry at the end——-

Get creative and eat this with whatever you want really! 🙂

Photos of editor’s backyard peach pie using this recipe:

Apple Pie Recipe:

4 large apples (any variety)

Caramel sauce: blenderize, then cook on low for 10mins
8 medjool dates
2/3 cup chickpeas
1 cup water
Juice of half a lemon
1 tsp cinnamon

Crust:

Preheat oven 180C (350F), combine, press in pie pan & bake for 10mins
2 cup oats
1 cup chickpeas
4 medjool dates
1 tsp cinnamon
Pinch of salt

Crumble:
1 cup oats
1 tsp cinnamon
Just of half a lemon
3 medjool dates
2/3 cup chickpeas

Bake the whole thing for 30mins at 180 Celsius (350 Fahrenheit)!

This is my current stainless steel rice cooker / veggie steamer:

When cooking rice in an Oyama rice cooker, the standard rice to water ratio is:

– For white rice: 1 cup rice to 1.5 cups water

– For brown rice: 1 cup rice to 2 cups water

Here are some tips for getting perfect rice in an Oyama rice cooker:

– Use the measuring cup that came with the rice cooker. It is calibrated for the correct rice to water ratio.

– Rinse the rice thoroughly before cooking to remove excess starch. This prevents sticky rice.

– For softer rice, use a bit more water (1 cup rice to 1.75 cups water for white rice). For firmer rice, use a bit less water.

– Once the rice is cooked, let it sit in the cooker for 10-15 minutes before fluffing with a fork. This allows the moisture to evenly distribute.

– For brown rice, you may need to add a bit more water during cooking if it seems too dry. Check halfway through and add 2-3 tablespoons if needed.

– Use the correct rice cooker setting for the type of rice you are cooking (white, brown, sushi, etc).

The Oyama rice cooker has a built-in thermostat and automatic shut off, so it will cook the rice perfectly if you use the right ratio of rice to water. Experiment to find your ideal ratio for how you like your rice cooked.

Ingredients

1 Loaf Fat-free French or Italian-style bread, crusts on, cut into 1-inch cubes
1 Cucumber, cut into 1/2-inch dice
1 Green bell pepper, seeded and cut into 1/2-inch dice
3 Ripe tomatoes, cut into 1/2-inch dice
1/2 Cup Chopped fresh basil
1/4 Cup Kalamata olives, pitted and cut into quarters
1 Cup Fat-Free Balsamic Vinaigrette (see recipe below)
3 Cloves Garlic, crushed or minced
2 Tbsp Hot water
2 Tbsp Vegetable broth
2 Tsp Balsamic vinegar

Directions

Preheat the oven to 300 degrees F.

Spread out the bread cubes on a baking sheet and bake for 15 minutes to dry. Let cool on the sheet.

Put the cucumber, bell pepper, tomatoes, basil, and olives into a large bowl. In a small bowl, whisk together the Fat-Free Balsamic Vinaigrette, garlic, water, vegetable broth, and vinegar.

About 15 minutes before serving, add the toasted bread cubes to the vegetable mixture and mix to distribute the ingredients evenly. Add the dressing and toss again. Let the salad stand for 15 minutes before serving to allow the bread cubes to soak up some of the dressing. Serve.

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Fat-Free Balsamic Vinaigrette

Ingredients
1 Cup Water
1/4 Cup Balsamic vinegar
1/4 Cup Apple cider vinegar
1/4 Cup Red wine vinegar
1/4 Cup Unseasoned rice vinegar
3-4 Cloves Garlic
1/4 Cup Ketchup
1 Tbsp Dijon mustard
1-2 Tbsp Agave nectar
1/2 Tsp Xanthan or guar gum

Directions
Place all ingredients in a blender jar and process until very smooth and emulsified. Taste for sweetness and add more agave to taste if necessary. Chill in refrigerator for at least 2 hours. Dressing will thicken as it chills.

Chef AJ’s Disappearing Lasagna
Number of servings: 8

Ingredients
* 2 boxes of no boil rice lasagna noodles (like Deboles)
* 6 cups oil-free marinara sauce

Filling No. 1:
* 2 -15 oz. cans cannellini beans, drained and rinsed
* 2 oz. fresh basil leaves
* 2 cloves garlic
* 1/4 cup nutritional yeast
* 1/4 cup fresh lemon juice
* 1/8 tsp red pepper flakes (or more to taste)
* 2 pounds frozen chopped spinach or 1 pound frozen chopped kale, defrosted, with all of the water squeezed out

Filling No. 2:
* 2 pounds sliced mushrooms
* 2 garlic cloves
* 1/4 cup raw coconut aminos or low sodium tamari
* 1 large red onion

Instructions

Preheat oven to 375 degrees.

Make the filling in a food processor fitted with the “S” blade, by adding beans, basil, garlic, lemon juice, nutritional yeast and red pepper flakes. Puree until smooth.

Add drained spinach or kale and process again.

In a large non-stick sauté pan, sauté chopped onion in 2 tablespoons water until translucent, about 8 minutes, adding more water if necessary.

Add garlic and mushrooms and sauté until browned. Cook until mushrooms appear to be glazed and there is no more liquid left in pan.

Pour 3 cups of the sauce in a 9″x13″ lasagna pan.

Place one layer of noodles on top. Cover noodles with half of bean/spinach mix, then with half of mushroom mix.

Place another layer of noodles on top and add the remaining half of each of the two fillings.

Place one more layer of noodles on top and smother evenly with remaining sauce.

Sprinkle nutritional yeast on top.

Bake uncovered 375 degrees for one hour. Let the lasagna sit for 10 minutes before serving.

What you can do with leftover stews!

* To make these delicious health burgers just take leftover stew (w/ an abundance of veggies)
* drain off a bit of the liquid
* add rolled oats & bbq sauce to obtained workable texture
* form into patties (or round mini stewballs) & place them on parchment or wax paper
* freeze for an hour, then transfer to a freezer storage container or baggies

CLICK HERE FOR ORIGINAL STEW RECIPE

Peanut Butter Cookies:

Dry

1 C Oat Flour + 1 tbsp

1 C Almond Flour

1/2 tsp Baking Powder

Wet

1/2 C Maple Syrup

1/2 C Peanut Butter

1 tsp Vanilla

Mix altogether, form into small balls, flatten with fork in criss-cross pattern

Bake: 350 degrees for 12-14 minutes

Cool and Enjoy!

NOTES:

* Lowfat option is using “PB2 Pure” defatted peanut butter powder (8 T reconstituted w/ a bit of water = 1/2 C peanut butter)

* For creamier result add mashed banana when reconstituting powder

* Try adding mashed (precooked) sweet potato

1 Cup DRIED Lentils, washed, rinsed and drained. (green, brown or black lentils work)

1 can plum tomatoes 

2 1/2 Cups water 

1 Onion, diced.

2 Shallots, diced.

4 cloves garlic, minced.

3-4 TBS Olive Oil (optional, NOT RECOMMENDED) Better to steam sauté if you prefer with a bit of broth or water

2 TBS Chili Powder

2 TBS Cumin

1 tsp Onion, granulated.

1 tsp Salt, kosher

1 tsp Black pepper

Handful tortilla chips, crushed.

1 ½ Cups Shredded Smoked Vegan Cheese, (Optional)

1 Pack small to medium sized tortilla wraps or soft taco shells

1 Head Lettuce, shredded.

Pico De Gallo/Salsa Recipe:
2 tomatoes, diced.
½ red onion, diced.
Handful, Cilantro/Coriander, rough chop
2 limes, juiced.
Jalapeno Diced, optional.