Category: Recipes I Have Tried

https://www.realsimple.com/how-to-make-broccoli-healthier-11914028?__cf_chl_tk=gLD6NnWRB1DTx4L4uU9fO_qFEHKdqN5VK12R19ECLME-1772597414-1.0.1.1-v1QIRkSVS6YF5FMZCTQ7vyvaDW3129CWOIuRPhVkAoE

Recipe (w/ video time references)

Ingredients:
* Large onions (2) (2:05)
* Large potatoes (4), cut into 1/4 or 1/8 inch slices (2:50)
* Large red bell peppers (2), sliced (3:29)
* Fresh chopped garlic (6 cloves) (4:13)
* Large bunch of greens (Swiss chard, kale, beet greens, or spinach) (5:00)
* Large round tomatoes (3), sliced (4:43)
* Vegetable broth, no sodium (1 1/2 cups) (7:12)
* Smoked paprika (1 tablespoon) (7:22)
* Dried oregano (1 teaspoon) (7:26)

Instructions:
1.  Prepare the base: In a 9×13 inch pan, spread a layer of sliced onions (2:11).
2.  Add potatoes: Place a layer of thinly sliced potatoes over the onions. The video uses enough for at least two to three layers in total (2:33).
3.  Layer with bell peppers: Add a layer of sliced red bell peppers (3:43).
4.  Incorporate garlic: Sprinkle a couple of heaping teaspoons of chopped garlic (4:13).
5.  Add greens: Create a layer with a large bunch of greens (5:00).
6.  Add tomatoes: Place a layer of sliced tomatoes (5:25).
7.  Repeat potato layer: Add one more layer of thinly sliced potatoes to cover everything (5:45).
8.  Top with remaining ingredients: Spread the remaining onions and any leftover chopped garlic on top (6:36).
9.  Prepare the liquid: In a separate bowl, mix 1 1/2 cups of no-sodium vegetable broth with 1 tablespoon of smoked paprika and 1 teaspoon of dried oregano (7:12). Pour about 3/4 to 1 cup of this mixture over the casserole (7:46). Save any leftover liquid for mashed potatoes if making them (7:52).
10. Cover and bake: Cover the pan with parchment paper first, ensuring the foil doesn’t touch the food, then cover with foil (8:08).
11. Preheat and bake: Preheat the oven to 375°F (8:28) (or up to 400°F). Bake for 1 hour (8:45).
12. Uncover and finish baking: After 1 hour, remove the foil and parchment paper. Return the casserole to the oven, uncovered, for another 20 minutes, or until the top is nicely browned and bubbling (15:22).
13. Cool and serve: Let the casserole cool down for 20-30 minutes before serving (15:49).

[Plant milk and cider vinegar work
like buttermilk in vegan pancakes]

INGREDIENTS

1 cup oat flour
2½ teaspoons baking powder
½ teaspoon ground cinnamon
¼ teaspoon ground cardamom
1 dash sea salt
½ cup unsweetened, unflavored plant milk, such as almond, soy, cashew, or oat
1 teaspoon pure vanilla extract
1½ teaspoons apple cider vinegar
½ apple chopped (½ cup)

FOR SERVING
1 banana, sliced
2 tablespoons pure maple syrup

INSTRUCTIONS

1. MAKE BATTER In a bowl, combine oat flour, baking powder, cinnamon, cardamom,
and salt; mix well. Add milk, vanilla, vinegar, and ½ cup water; whisk until well combined.
Add chopped apple and stir to incorporate. Let batter stand for a few minutes to thicken.

2. COOK PANCAKES Heat a nonstick skillet over medium-high heat for a few minutes until hot, then reduce heat to low and let skillet rest for a few minutes more. For each pancake, ladle about ¼ cup batter into skillet. Cook a few minutes until small bubbles start to form on outer edge and then the center of each pancake. Flip, then cook pancake for a few minutes more. As you work through batter, you may want to add a bit more milk to thin it.

3. SERVE Serve pancakes warm topped with sliced banana and maple syrup, if desired.

Ingredients
1 cup whole raw cashews (soaked (at least 15 minutes in hot water; 2 hours in cold water))
2 tablespoons freshly squeezed lemon juice (from approximately 1 medium lemon)
2 teaspoons apple cider vinegar
1/2 teaspoon kosher salt or sea salt + more to taste
1/3 cup water

Instructions
* Soak cashews in at least 3 cups of water. For a quick soak, pour 3 cups of boiling water cashews. Let soak at room temp for 15 minutes. For a not-so-quick soak, pour 3 cups cold/tepid/lukewarm tap water over 1 cup of cashews. Let soak at least 2 hours or up to 18 hours (any longer than that and you should refrigerate).

* Drain soaked cashews in a colander or sieve and rinse with cold water.

* Place soaked cashews in the pitcher of a high-speed blender along with the lemon juice, vinegar, 1/2 teaspoon salt, and water.

* Puree on max speed until completely smooth, 1-2 minutes.
Taste and add additional salt if desired. Sometimes I like to add another teaspoon of apple cider vinegar if I’m looking for some extra tangy tang.

* Keeps in refrigerated in an airtight container for 4-5 days. You can also freeze it – score!

Chipotle-style beans and rice recipe adapted for cooking in an Instant Pot (iPot), including measurements and instructions for both white and brown basmati rice:

Chipotle-Style Beans and Rice Recipe for Instant Pot (iPot)

Ingredients

Rice base:
2 cups white rice (rinsed) or 2 cups brown basmati rice (rinsed)

Water:
For white rice: 2 cups water
For brown basmati rice: 2 ½ cups water

Chipotle adobo mixture:
½ can adobo chilies with sauce
1 tbsp chili powder
1.5 tsp salt
1 tbsp maple syrup
1 tsp garlic powder
2 tbsp red wine vinegar

Additional ingredients:
1 can black beans (undrained)

Optional:

* ½ block tofu (pressed, drained, and cubed)
* corn kernels

Instructions

Prepare the rice:

Rinse the rice thoroughly under cold water until the water runs clear.
Place the rinsed rice in the Instant Pot inner pot.
Add water:

Add 2 cups water for white rice or 2 ½ cups water for brown basmati rice.

Prepare the chipotle adobo mixture:

In a small bowl or blender, combine the ½ can adobo chilies with sauce, chili powder, salt, maple syrup, garlic powder, and red wine

Blend into a smooth paste or stir directly into the rice and water in the Instant Pot.

Add beans and tofu:

Add the entire can of black beans (undrained) and cubed tofu & corn on top of the rice mixture.

Cook:

Close the Instant Pot lid and set the valve to sealing.

For white rice: Set to “Pressure Cook” (Manual) on high pressure for 4 minutes.

For brown basmati rice: Set to “Pressure Cook” (Manual) on high pressure for 22-24 minutes.

After cooking, allow a natural pressure release for 10 minutes, then carefully quick release any remaining pressure.

Finish and serve:

Open the lid and gently fluff the rice, beans, and tofu mixture with a fork.

Serve topped with pico de gallo, cashew sour cream, avocado, and hot sauce.

 *****

RICE COOKER VERSION:

Chipotle-Style Beans and Rice Recipe Using Brown Basmati Rice (For Any Rice Cooker)

Ingredients

Rice base:
2 rice cooker cups brown basmati rice (rinsed thoroughly)

Water:
Brown basmati rice requires more water and longer cooking time than white rice.
Use 2 ½ to 2 ¾ cups of water for every 1 cup of brown basmati rice.
For 2 rice cooker cups (about 1.5 standard measuring cups), use approximately 3 ¾ to 4 cups of water.

Since rice cooker water lines are usually calibrated for white rice, it’s best to measure water by volume rather than relying on the rice cooker’s “2” line.

Chipotle adobo mixture:
½ can adobo chilies with sauce
1 tbsp chili powder
1.5 tsp salt
1 tbsp maple syrup
1 tsp garlic powder
2 tbsp red wine vinegar
Additional ingredients:
1 can black beans (do not drain)

Optional:
* ½ block tofu (pressed, drained, and cubed) or soycurls
* corn kernels

Instructions

Prepare the rice:

Rinse the brown basmati rice thoroughly under cold water until the water runs clear.
Place the rinsed rice into the rice cooker pot.

Add water:

Add 3 ¾ to 4 cups of water to the rice cooker pot with the rice.
This amount is higher than for white rice because brown basmati rice has a tougher bran layer and requires more water and longer cooking to become tender.
Prepare the chipotle adobo mixture:

Combine the ½ can of adobo chilies with sauce, chili powder, salt, maple syrup, garlic powder, and red wine vinegar.

Blend into a paste or stir directly into the rice and water mixture.
Add beans and tofu:

Add the entire can of black beans (undrained) and cubed tofu on top.
Add corn if desired.

Cook:

Close the lid and start the rice cooker.
Use the “brown rice” setting if your rice cooker has one, as it will allow longer cooking time.
If your rice cooker does not have a brown rice setting, use the regular white rice setting but be prepared to run a second cycle or let the rice steam longer after cooking to ensure tenderness.

Finish and serve:

Once cooking is complete, fluff the rice gently.
Serve with toppings like pico de gallo, cashew sour cream, avocado, and hot sauce.

Why More Water for Brown Basmati Rice?

Brown basmati rice retains its bran layer, which makes it more fibrous and slower to absorb water. It typically requires about 1.5 to 1.75 times the water used for white rice. Using 3 ¾ to 4 cups of water for 2 rice cooker cups of brown basmati rice ensures the grains cook fully without being dry or undercooked.

This adjusted recipe will give you a flavorful, nutritious Chipotle-style beans and rice dish with the nuttier, chewier texture of brown basmati rice, perfectly cooked in your rice cooker.

Delish!!

🍳 Oil-Free Baked Mung Bean “Hole in One”

Yield: 4 Slices | Temp: 350°F (175°C) | Time: 10–15 Minutes

Ingredients:

1 cup Split yellow mung beans (soaked overnight, then drained/rinsed)

¾ cup Unsweetened plant milk (soy or oat recommended)

2 tbsp Nutritional yeast

1 tsp Baking powder (for fluffiness)

½ tsp Kala namak (black salt)

¼ tsp Turmeric powder

½ tsp each Garlic and onion powder

4 slices Whole-grain or sourdough bread 

Instructions:

Preheat & Prep: Heat oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat.

Blend: Combine beans, milk, nutritional yeast, powders, and black salt in a high-speed blender. Blend until silky smooth (about 1–2 minutes).

Assemble: Cut a hole in the center of each bread slice. Place bread on the tray and pour the batter into the holes.

Bake: Bake for 10–15 minutes until the center is set and firm to the touch. 

🍯 Oil-Free “Over-Easy” Yolk Sauce

Yield: Approx. 1 cup | Time: 5 Minutes

Ingredients:

1 cup Water

1 tbsp Cornstarch

2 tbsp Nutritional yeast

½ tsp Kala namak (black salt)

¼ tsp Turmeric powder

1 tbsp Tahini (optional, for oil-free richness) 

Instructions:

Whisk: Combine water, starch, nutritional yeast, and turmeric in a small saucepan while cold.

Thicken: Cook over medium heat, whisking constantly until glossy and thickened (3–5 minutes).

Season: Remove from heat and stir in the black salt (adding it last preserves the eggy aroma).

Serve: Spoon onto the center of your baked toast immediately.