Category: Recipes I Have Tried

(video uses oil, recipe below does not)

Ingredients

• sliced onions

• 1/2 t finely minced garlic

• snapped green beans

• cut carrots

• 1 t tomato paste

• 1/4 t black cardamom

• jalapeno peppers

• 1/4 t corriander

• water as needed

• salt to taste

Instructions

• In hot skillet wauté (water sauté) onions until translucent (almost caramelized)

• Stir in 1/2 t minced garlic and 1 t tomato paste

• Add little water to prevent garlic from drying

• Stir in green beans & carrots

• Add a little more water

• Add cardamom and coriander

• Reduce heat & allow to simmer for 1/2 hour to 45 minutes, adding water as needed

• Stir in peppers & salt to taste

• Serve hot w/ injera bread

Ingredients

• 1 1/2 C dried red lentils

• 1 onion (red, yellow or white)

• 1 large clove garlic (1.5 t when minced)

• 1 large thumb ginger (1.5 T when minced)

• 3 T sweet paprika

• 3 T berbere spice blend

• 1/4 t cayenne pepper (optional)

• 4 C vegetable broth (or water)

• 1/4 t freshly ground black cardamom (korerima)

Instructions

• Wash lentils thoroughly (removing stones) until water runs nearly clear

• Peel & chop/mince onion, garlic, ginger

• Wauté (water sauté) onions until brown (carmelized)

• Wauté garlic & ginger in same pan

• To medium sauce pan on medium heat add red lentils + 2 C broth & mix well

• Add 1 C more broth & stir (we are NOT adding all liquids at once to avoid soupiness) Reserve last cup of broth for late

• Cover lentils & simmer for 8 minutes

• In wauté pan add paprika & bebere spice blend, adding a little broth to make a creamy paste

• Turn off heat and allow to rest until the lentils are done

• Transfer wautéed spices into pan of cooked lentils, using broth to release remnants of spice paste from wauté pan

• Finally, stir in the freshly ground black cardamom (korerima)

NOTE May order Ethiopian spices here: https://ethiopianspices.com/

https://youtu.be/173hXXbUDZk

Ingredients

• 2 large potatoes

• 2 carrots

• 1 onion

• 1 thumb ginger

• 2 cloves garlic

• 1 head cabbage

• 1/4 t turmeric

• 1/4 t salt & pepper (or to taste)

• (Optional) 1/2 small jalapeño pepper

Instructions

• Wash & peel potato, carrot & ginger

• Boil potatoes separately

• Chop cabbage, onion & carrots

• Mince ginger, garlic & jalapeño

• Wauté (water sauté) onion, carrot, ginger, garlic, jalapeño in pot

• Add turmeric, salt & pepper

• Add chopped cabbage to wauté pan, stir & cover

• Cube the cooked potato & lightly dry-fry them

• Add potato to wautéed veggies

Ingredients:

2 C instant potato flakes

(to create richer density I grind flakes in blender BEFORE measuring)

1 3/4 C almond flour

2 T low sodium dried soup veggies

1/4 C nutritional yeast

2 T coconut palm sugar

1/2 t paprika

2 t dried onion flakes

1/2 t dried garlic

1 t dried parsley

1/4 t white pepper

1/4 t dried thyme

Store dry soup in jar on pantry shelf

Basic Instructions:

Put boiled water in coffee cup

Add 3 T of instant potato soup

Stir & let sit for 5 minutes (it thickens as it sits)

(May add steamed veggies & a bit of nut milk for extra creaminess)

Online Recipe – CLICK HERE

Ingredients

3 large yellow onions, sliced

½ cup vegetable broth

3 cloves garlic, diced

½ cup red wine, divided

4 cups water

2 Tbsp soy sauce

2 Tbsp balsamic vinegar

1 bay leaf

2 tsp ground or fresh thyme

½ tsp salt, or to taste

¼ tsp fresh ground pepper

Sourdough bread

Vegan mozzarella (optional)

VEGAN MOZZARELLA

¾ cup water

¼ cup raw cashews

1 Tbsp white wine vinegar

1 Tbsp nutritional yeast

1 Tbsp arrowroot powder

½ tsp salt

https://foodrevolution.org/blog/healthy-pie-recipes/?utm_source=sfmc&utm_medium=email&utm_campaign=blo-2021&utm_content=healthy-pie-recipes&utm_source=sfmc&utm_medium=email&utm_campaign=&utm_content=

Love this! 😉

Sautee together in water + vinegar:
*Coriander seed
*Cumin seed
*Onion

Add:
*Red chili powder
*Tumeric
*Salt

Mix into some:
*mashed potato

Inside buns insert:
*Mustard
*Ketchup
*Raw cabbage
*Potato mixture

Grill pre-filled buns

I was so disappointed when Costco stopped carrying SUPER BEAN MIX. I searched high and low. It is a Japanese product. I emailed their headquarters, but received no response. I found Super Bean Mix only available on Amazon… AT TRIPLE THE PRICE!

So I read the ingredients on the back of the box.

• WATER
• CHICK PEAS
• SOYBEANS
• KIDNEY BEANS
• BLACK BEANS
• SALT
• RICE VINEGAR (unseasoned)

The problem was that I didn’t know how to cook them. I searched for information on Amazon and found the words “steamed” and “high pressure” in product descriptions.

I googled “steamed bean recipe” and found nothing. Thus my experiments commenced.

I selected four varieties of dried beans, two light and two dark. (FYI: Dark beans are higher in antioxidants.)

I soaked them separately so the colors would not intermingle.

They soaked (covered) at room temperature on my kitchen counter for approximately 12 hours.

Then I grabbed my expandable steaming rack.

My rack is slightly discolored from many “steamed beans” experiments!

First I used a base steam rack at the bottom of the PRESSURE COOKER pot & added water to a level slightly above it. Then I placed the expandable steam rack on top & added the soaked beans.

I used the iPOT set to:

• manual
• high pressure
• 40 minutes
• natural release

THE BEANS NEVER TOUCHED THE WATER!

I removed & seasoned them with salt (to taste). Then I dressed & tossed them in rice vinegar.

I am convinced the discoloration could be avoided if I pressure cooked colored beans SEPARATELY, as I do when washing clothing. But who has time for that?

The taste is amazing! The texture is firm and chewy. They are perfect to throw on salads, in soups, or to eat as a snack.

I store them in glass jars in my refrigerator.

Viola! Project Waistline’s version of SUPER BEAN MIX! Give them a try!