POT INGREDIENTS: (kale added later)
3 C orange juice
2 lbs chopped sweet potato
3 C kidney beans
1 chopped red onion
2 chopped red peppers
2 cans fire roasted tomatoes
SPICES:
1 T salt-free chili powder
2 t smoked paprika
1/2 t chipotle powder
USING INSTANT POT:
Close steam valve
Press manual
Set 7 minutes
When pressure cooking timer is finished, open steam valve to release pressure.
After pressure is released:
ADD kale w/o lid – as much as it will hold!
Enchilada Sauce
INSTRUCTIONS
Blend all of the enchilada sauce ingredients on medium-high speed for 30 to 60 seconds. Set the sauce to the side.
Drain and rinse the canned jackfruit. Shred the jackfruit by pulsing in a food processor or by smashing down with a fork in a mixing bowl. Mix the shredded jackfruit, corn, beans, and rice together in a large bowl. Add 3/4 of the enchilada sauce into the bowl and mix everything together.
Layer the bottom of a large baking dish (10″x15″) with six of the tortilla shells. Add the jackfruit mixture over the tortilla shells and spread out evenly. Cover with the remaining 6 tortilla shells. Pour the remaining enchilada sauce over the tortilla shells so that they are evenly covered.
Bake at 400 degrees Fahrenheit for 45 minutes.
https://plantbasedgabriel.com/vegan-chicken-enchilada-bake/print/1177/
INGREDIENTS:
CAULIFLOWER, CAYENNE PEPPER SAUCE (AGED CAYENNE PEPPERS, DISTILLED VINEGAR, SALT, DRIED GARLIC), RED PEPPERS, CARROTS, PUMPKIN SEED KERNELS, SUNFLOWER OIL, RED ONIONS, OAT FLOUR, LIME JUICE, WATER, CILANTRO, GARLIC, SEA SALT.
(I substitute homemade date-paste, or blackstrap molasses for the maple syrup)
I used this recipe to make apricots cobbler:
For the biscuit topping:
* ½ cup unsweetened nondairy milk
* 2 ounces pitted dates (3 to 4 Medjool or 6 to 8 Deglet Noor), chopped
* ½ very ripe banana, sliced
* 1 teaspoon vanilla extract (or seeds from 1 vanilla bean)
* 1 ½ cups old-fashioned rolled oats
* 1 ½ teaspoons baking powder
* ¼ teaspoon cinnamon
The fruit:
* 2 cups fresh or frozen pitted and sliced peaches (about 4 medium peaches)
For the fruit sauce:
* 1 cup water (or fruit juice)
* 2 ounces pitted dates (3 to 4 Medjool or 6 to 8 Deglet Noor), chopped
* 2 tablespoons lemon juice
* ¼ cup old-fashioned rolled oats
* ½ teaspoon cinnamon
INSTRUCTIONS
* To start the biscuit topping, place the nondairy milk, dates, banana, and vanilla into a small bowl, and set aside for at least 15 minutes (so the dates can soften).
* Grind the 1 ½ cups of rolled oats (for the biscuit topping) and ¼ cup of rolled oats (for the fruit sauce) into flour with a blender. You can grind these together if you like; just measure out 1 ½ cups and ¼ cup of flour afterwards, and set aside.
* For the fruit, place the peaches and blackberries into a medium bowl (if frozen, rinse under warm water first).
* Preheat the oven to 375°F. Set aside an 8 x 8-inch baking pan (no parchment paper is needed).
* To make the fruit sauce, place the water (or juice), dates, and lemon juice into the blender, and blend until smooth. Add the ¼ cup of oat flour and the cinnamon, and blend again until smooth.
* Pour the fruit sauce into the bowl of peaches and blackberries, and toss. Spread evenly into the pan.
* To finish the biscuit topping, whisk the remaining 1 ½ cups of oat flour and the baking powder and cinnamon together in a medium bowl.
* Pour the soaking ingredients (milk, dates, banana, and vanilla) into the blender, and blend until smooth.
* Add this mixture to the bowl of dry ingredients and mix well.
* Spread the batter over the fruit and sauce (in the baking pan), somewhat evenly but with some gaps of fruit in between. Bake uncovered for 25 to 30 minutes, or until the topping is lightly browned. Let cool for at least 10 minutes before serving.
http://www.straightupfood.com/blog/2012/07/30/blackberry-peach-cobbler/
1 C split peas
1.5 C water to boil
Simmer until water absorbed
2 T chickpea flour
Mash
1 C chopped walnuts
2 T chopped parsley w/ stems
2 cloves garlic chopped
Salt & pepper
https://youtu.be/O5d8v2QJQxg?si=LIfgWWwcsPi4rdgu
INGREDIENTS:
1 C chickpea flour (recipe below)
2-2/3 C Water
1/3 C vegan fish sauce
1-1/2 t sea salt
blackening seasoning (recipe below)
INSTRUCTIONS:
Add all ingredients (except blackening seasoning) into a high speed blender and blend until smooth.
Transfer to a high walled pot on medium high heat and with a whisk be sure to stir continuously to prevent any lumps or stuicking to the bottom of the pot.
Bring to a soft boil (reduce the heat if needed) and cook for 5 minutes.
Transfer to a baking dish and allow to cool.
Once chickpea is set, cut into filets (score lines across top to make it flakey) and use as desired.
Sprinkle top w/ blackening seasoning & bake your chickpea filets for a minimum of 25 minutes at 350F to firm it up and reduce it’s moisture content
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* HOW TO MAKE CHICKPEA FLOUR AT HOME
Method A: Grind dry chickpeas in high speed blender (1 C dry ground chickpeas = 1.5 C flour)
Method B: Grind smaller amount in a coffee grinder & sift to remove large pieces.
Substitute wheat or oat flour w/ HALF chickpea flour.
****************
* BLACKENING SEASONING
2 tablespoon smoked paprika (or use regular paprika)
1 tablespoon cayenne powder (use more for a spicier blend)
1 tablespoon onion powder
1 teaspoon garlic powder
1 teaspoon ground black pepper
1 teaspoon sea salt
½ teaspoon dried basil
½ teaspoon dried oregano
½ teaspoon dried thyme
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Blogger Bethenny Frankel admits that she made the ‘rookie mistake’ of storing a batch of bagels in her fridge, which had left them ‘too dense and hard.
But she’d heard of a way to reverse the condition: ‘Rinse it off and then put it in the oven 8or air fryer.’
This method may also work on dry baguettes!
In this video I show you how to grow broccoli sprouts and it is Super Easy. It only takes 5 days! Broccoli sprouts are a good for anti aging, I use mason jars with stainless steel lids. Broccoli sprouts have been cited to be good for helping with cancer, autism, anti aging and more.
Jar / Lids Set https://amzn.to/46KiHOC
These are the filters I use with the lids. https://amzn.to/46tsKHT
Seeds https://amzn.to/3PRWyrY
