tag:blogger.com,1999:blog-29278071071881822652024-03-12T18:37:05.137-07:00Positively Plant-BasedVegan Recipes (without oil)
Diane AZhttp://www.blogger.com/profile/02304549124035767882noreply@blogger.comBlogger107125tag:blogger.com,1999:blog-2927807107188182265.post-52260952554250583632021-03-05T16:59:00.000-07:002021-03-05T16:59:14.296-07:00Banana Bread<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNYnv-_iE4DnEvjB_lD-YEb4K0hTnji1CFwvQG7V284yj3UtPeoOht1GxYc3L6k3AVrv7DxromiRQQJOGrYIbcJIjhcXcdy_-ttES5gTPS7i0zW7XvZDU-WieWNu4QjWA6KbjjgRIoRAmg/s2048/banana+bread.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1434" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNYnv-_iE4DnEvjB_lD-YEb4K0hTnji1CFwvQG7V284yj3UtPeoOht1GxYc3L6k3AVrv7DxromiRQQJOGrYIbcJIjhcXcdy_-ttES5gTPS7i0zW7XvZDU-WieWNu4QjWA6KbjjgRIoRAmg/s320/banana+bread.jpg" width="320" /></a></div><p></p><div><span style="background-color: white; font-family: Arial, Helvetica, sans-serif; font-size: small;"><u>Dry Ingredients</u></span></div><div><span style="background-color: white; font-family: Arial, Helvetica, sans-serif; font-size: small;">2 cups flour</span></div><div><span style="background-color: white; font-family: Arial, Helvetica, sans-serif; font-size: small;">1 teaspoon baking powder</span></div><div><div style="background-color: white; font-family: Arial, Helvetica, sans-serif; font-size: 13.3333px;">1 teaspoon baking soda</div><div style="background-color: white; font-family: Arial, Helvetica, sans-serif; font-size: 13.3333px;">1 teaspoon cinnamon</div><div style="background-color: white; font-family: Arial, Helvetica, sans-serif; font-size: 13.3333px;"><br /></div><div style="background-color: white; font-family: Arial, Helvetica, sans-serif; font-size: 13.3333px;"><u>Wet Ingredients</u></div><div style="background-color: white; font-family: Arial, Helvetica, sans-serif; font-size: 13.3333px;">2 large very ripe bananas, mashed with fork</div><div style="background-color: white; font-family: Arial, Helvetica, sans-serif; font-size: 13.3333px;">1/2 cup applesauce</div><div style="background-color: white; font-family: Arial, Helvetica, sans-serif; font-size: 13.3333px;">1/4 cup sugar, maple syrup or agave syrup</div><div style="background-color: white; font-family: Arial, Helvetica, sans-serif; font-size: 13.3333px;">1 Tablespoon ground flaxseed meal</div><div style="background-color: white; font-family: Arial, Helvetica, sans-serif; font-size: 13.3333px;">1/2 cup chocolate chips</div><div style="background-color: white; font-family: Arial, Helvetica, sans-serif; font-size: 13.3333px;">1/2 cup chopped walnuts</div><div style="background-color: white; font-family: Arial, Helvetica, sans-serif; font-size: 13.3333px;">2 teaspoons vanilla</div><div style="background-color: white; font-family: Arial, Helvetica, sans-serif; font-size: 13.3333px;">2 teaspoons lemon juice</div><div style="background-color: white; font-family: Arial, Helvetica, sans-serif; font-size: 13.3333px;">1 cup plant milk</div><div style="background-color: white; font-family: Arial, Helvetica, sans-serif; font-size: 13.3333px;"><br /></div><div style="background-color: white; font-family: Arial, Helvetica, sans-serif; font-size: 13.3333px;">In a large bowl, stir together first four (dry) ingredients. In a medium bowl, stir together remaining (wet) ingredients. Pour wet ingredients into the large bowl and gently mix with the dry ingredients.</div><div style="background-color: white; font-family: Arial, Helvetica, sans-serif; font-size: 13.3333px;"><br /></div><div style="background-color: white; font-family: Arial, Helvetica, sans-serif; font-size: 13.3333px;">Pour batter into a parchment-lined loaf pan. Bake at 350F degrees for 60-70 minutes, or until a toothpick inserted near center of bread comes out clean. Allow to cool before icing or slicing.</div><div style="background-color: white; font-family: Arial, Helvetica, sans-serif; font-size: 13.3333px;"><br /></div><div style="background-color: white; font-family: Arial, Helvetica, sans-serif; font-size: 13.3333px;"> * * *</div><div style="background-color: white; font-family: Arial, Helvetica, sans-serif; font-size: 13.3333px;"><br /></div><div style="background-color: white; font-family: Arial, Helvetica, sans-serif; font-size: 13.3333px;"><span style="text-decoration-line: underline;">Optional Frostin</span>g - blend together</div><div style="background-color: white; font-family: Arial, Helvetica, sans-serif; font-size: 13.3333px;">3/4 cup dates</div><div style="background-color: white; font-family: Arial, Helvetica, sans-serif; font-size: 13.3333px;">3/4 cup walnuts</div><div style="background-color: white; font-family: Arial, Helvetica, sans-serif; font-size: 13.3333px;">1 cup water</div><div style="background-color: white; font-family: Arial, Helvetica, sans-serif; font-size: 13.3333px;">1 teaspoon vanilla</div><div style="background-color: white; font-family: Arial, Helvetica, sans-serif; font-size: 13.3333px;"><br /></div><div style="background-color: white; font-family: Arial, Helvetica, sans-serif; font-size: 13.3333px;"> * * *</div><div style="background-color: white; font-family: Arial, Helvetica, sans-serif; font-size: 13.3333px;"><br /></div><div style="background-color: white; font-family: Arial, Helvetica, sans-serif; font-size: 13.3333px;"><span style="text-decoration-line: underline;">Optional Icing</span> - stir together</div><div style="background-color: white; font-family: Arial, Helvetica, sans-serif; font-size: 13.3333px;">1 cup powdered sugar</div><div style="background-color: white; font-family: Arial, Helvetica, sans-serif; font-size: 13.3333px;">1 to 2 Tablespoons water or plant milk</div><div style="background-color: white; font-family: Arial, Helvetica, sans-serif; font-size: 13.3333px;">1/2 teaspoon vanilla</div><div style="background-color: white; font-family: Arial, Helvetica, sans-serif; font-size: 13.3333px;"><br /></div><div style="background-color: white; font-family: Arial, Helvetica, sans-serif; font-size: 13.3333px;"> * * *</div><div style="background-color: white; font-family: Arial, Helvetica, sans-serif; font-size: 13.3333px;"><br /></div><div style="background-color: white; font-family: Arial, Helvetica, sans-serif; font-size: 13.3333px;"><span style="text-decoration-line: underline;">Optional Chocolate Sauce</span></div><div style="background-color: white; font-family: Arial, Helvetica, sans-serif; font-size: 13.3333px;">1 cup water</div><div style="background-color: white; font-family: Arial, Helvetica, sans-serif; font-size: 13.3333px;">1/4 cup + 2 Tablespoons sugar, maple syrup or agave</div><div style="background-color: white; font-family: Arial, Helvetica, sans-serif; font-size: 13.3333px;">1/4 cup cocoa powder</div><div style="background-color: white; font-family: Arial, Helvetica, sans-serif; font-size: 13.3333px;">2 teaspoons cornstarch</div><div style="background-color: white; font-family: Arial, Helvetica, sans-serif; font-size: 13.3333px;">2 teaspoons vanilla</div><div style="background-color: white; font-family: Arial, Helvetica, sans-serif; font-size: 13.3333px;"><br /></div><div style="background-color: white; font-family: Arial, Helvetica, sans-serif; font-size: 13.3333px;">In a saucepan cook and stir over medium heat until thickened. </div></div>Diane AZhttp://www.blogger.com/profile/02304549124035767882noreply@blogger.com0tag:blogger.com,1999:blog-2927807107188182265.post-168754891275439712020-12-26T06:42:00.000-07:002020-12-26T06:42:28.555-07:00Vegan Cake-like Brownies<p></p><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivj7xisstoAnBZb_7nQ_3eqHsVMBEnJAQlE0TYXbWroPE-FEk935EGHA0YfhiNM2KsdESXK4YNYNaCGW_apV7iNwLpPZDIAfVBVBsuu2yupnx-oVWVLZd0RzPP3b-YrKVSseH5VCYwLsl2/s1800/jIMG_4602a.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1202" data-original-width="1800" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivj7xisstoAnBZb_7nQ_3eqHsVMBEnJAQlE0TYXbWroPE-FEk935EGHA0YfhiNM2KsdESXK4YNYNaCGW_apV7iNwLpPZDIAfVBVBsuu2yupnx-oVWVLZd0RzPP3b-YrKVSseH5VCYwLsl2/w320-h214/jIMG_4602a.jpg" title="vegan cake-like brownies" width="320" /></a></div><b><br /></b><div class="separator" style="clear: both; text-align: left;"><span style="color: #274e13;"><b>Dry ingredients:</b></span></div><div class="separator" style="clear: both; text-align: left;">1 1/4 cups flour</div><div class="separator" style="clear: both; text-align: left;">1/4 cup cocoa powder</div><div class="separator" style="clear: both; text-align: left;">1 teaspoon baking powder</div><div class="separator" style="clear: both; text-align: left;">1 teaspoon baking soda</div><div class="separator" style="clear: both; text-align: left;">1 teaspoon cinnamon</div><div class="separator" style="clear: both; text-align: left;">1/2 teaspoon salt</div><div class="separator" style="clear: both; text-align: left;"><span style="color: #274e13;"><b><br /></b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="color: #274e13;"><b>Wet ingredients:</b></span></div><div class="separator" style="clear: both; text-align: left;">1 cup shredded zucchini</div><div class="separator" style="clear: both; text-align: left;">1/2 cup mashed ripe banana</div><div class="separator" style="clear: both; text-align: left;">1/2 cup applesauce</div><div class="separator" style="clear: both; text-align: left;">1/2 cup sugar</div><div class="separator" style="clear: both; text-align: left;">1/3 cup plant milk</div><div class="separator" style="clear: both; text-align: left;">1 teaspoon vanilla</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><span style="color: #274e13;"><b>Stir-in or topping ingredients:</b></span></div><div class="separator" style="clear: both; text-align: left;">1/2 cup vegan chocolate chips</div><div class="separator" style="clear: both; text-align: left;">1/2 cup chopped nuts</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><span style="color: #274e13;"><b>Instructions:</b></span></div><div class="separator" style="clear: both; text-align: left;">In a medium bowl, mix the dry ingredients together. In a smaller bowl, stir the wet ingredients together. Combine the dry and wet mixtures together. Fold the chocolate chips and nuts into the batter (or sprinkle them on top). Spread the batter into a 9"x 9" baking pan lined with parchment paper. Bake at 350F degrees for about 40 minutes or until toothpick inserted near center comes out clean.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Allow to cool, cut into bars. Store in the refrigerator up to five days or freeze.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><span style="color: #274e13;"><b>Substitutes for zucchini</b></span> - shredded carrots, cooked pumpkin, sweet potatoes or black beans.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-gJrKqFUyQWyfKOT1m9Nea4w_uZ53uxAtVbclPuTc3Ww_kgFI42U2kBZ3Fha6yi04uCe0oZlolZY8T2YW5SYnSvgFSL9r4uyfT0wwlQnGdpqNX-DhUsEfaV6XeaH7uu_L9pDQu636EUSw/s2048/jIMG_4603a.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1638" data-original-width="2048" height="256" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-gJrKqFUyQWyfKOT1m9Nea4w_uZ53uxAtVbclPuTc3Ww_kgFI42U2kBZ3Fha6yi04uCe0oZlolZY8T2YW5SYnSvgFSL9r4uyfT0wwlQnGdpqNX-DhUsEfaV6XeaH7uu_L9pDQu636EUSw/w320-h256/jIMG_4603a.jpg" title="vegan no-oil brownies" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><br /><br /></td></tr></tbody></table><div class="separator" style="clear: both; text-align: center;"><div style="text-align: left;"><b><span style="color: #274e13;">Related recipes:</span></b></div><div style="text-align: left;">For a fudgy brownie recipe without flour or sugar click <a href="http://positivelyplantbased.blogspot.com/2014/04/black-bean-brownies.html" target="_blank">here.</a></div><div style="text-align: left;">For black bean sweet potato bars click <a href="http://positivelyplantbased.blogspot.com/2017/03/black-bean-sweet-potato-bars.html" target="_blank">here.</a></div></div> <p></p>Diane AZhttp://www.blogger.com/profile/02304549124035767882noreply@blogger.com0tag:blogger.com,1999:blog-2927807107188182265.post-10136532002627063092020-10-25T05:38:00.001-07:002020-10-25T15:01:28.551-07:00Cheezy Potatoes<p></p><div class="separator" style="clear: both;">The sauce for Cheezy Potatoes is similar to <a href="http://positivelyplantbased.blogspot.com/2017/04/vegan-mac-and-cheese.html" target="_blank">Vegan Mac and Cheese</a>. First make the sauce, then arrange uncooked potatoes and optional vegetables in a casserole dish. Cover potatoes with sauce and bake.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPet93Pi1VtNFIK-OCkMHmXPGT0Xwk0t9rCQmtlhpltInbzTlLw794A0ZMdXLBn6m4Az3Lc-QzDzJbJPmrRCL14lsXiX2HxTDCHpGJMKYRjkcma-XLOC87dXSwi9VjAJNmYNQ-UTdBMuHp/s2048/jIMG_4192.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1367" data-original-width="2048" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPet93Pi1VtNFIK-OCkMHmXPGT0Xwk0t9rCQmtlhpltInbzTlLw794A0ZMdXLBn6m4Az3Lc-QzDzJbJPmrRCL14lsXiX2HxTDCHpGJMKYRjkcma-XLOC87dXSwi9VjAJNmYNQ-UTdBMuHp/w320-h214/jIMG_4192.jpg" title="Cheezy Shredded Potatoes and Broccoli" width="320" /></a></div><div><br /><p></p><p><span style="color: #990000;">________________________________________________________________________________</span></p><div><u><b>Cheeze Sauce</b></u></div><div>16 oz peeled potatoes (about 2 large) cut into 1" pieces<br />8 oz carrots (about 2 small) cut into 1" slices<br />1/4 cup diced onion (optional)<br />3 cups water - for cooking potatoes and carrots, save the cooking water to add to the blender<br /><br /></div><div>2 to 4 Tablespoons pine nuts, lightly toasted or 1/4 cup cashews or oats</div><div>1/4 cup nutritional yeast</div><div>1 Tablespoon lemon juice</div><div>1 Tablespoon tahini (optional)<br />1 Tablespoon miso paste (optional)<br />1 teaspoon onion powder<br />1 teaspoon garlic powder<br />1/2 teaspoon turmeric <br />salt and pepper to taste (start with 1/2 teaspoon salt and 1/4 teaspoon pepper</div><div><br /></div><div>Boil potatoes, carrots and onion in water in a saucepan on top of the stove for about 10 minutes until the potatoes are tender. While the potatoes, carrots and onions are cooking, place the other sauce ingredients in a blender. Add the cooked potatoes, carrots and onion to the blender along with the cooking liquid. Cover the blender loosely (since the liquid is hot). Blend until sauce is smooth.</div><div><b><span style="color: #990000;">________________________________________________________________________________</span></b></div><div><br /></div><div><b>Potatoes:</b> One 30 oz. package of frozen shredded potatoes or 6 to 8 small to medium Russet potatoes sliced thinly or shredded with a food processor. Note: To prevent freshly cut potatoes from turning grey, cover the cut potato pieces with cold water in a bowl until ready to use. Drain. (Frozen hash browns stay white and don't need to be soaked. If they are stuck together in a large clump, thaw them slightly.)</div><div><br /></div><div><div><b>Optional Vegetables:</b> About 3 cups small broccoli florets. Other options include 1/2 cup chopped onion, 1/2 cup chopped mushrooms, 1 cup chopped bell pepper.</div></div><div><br /></div><div>Preheat oven to 350 degrees Fahrenheit. Place the shredded or sliced potatoes in a large casserole dish, add vegetables (if desired), pour on the cheese sauce. If using shredded potatoes, gently stir the cheese sauce, potatoes and vegetables together. If using sliced potatoes, layer the sauce and potatoes. Bake, covered for 45 minutes. Remove cover and bake another 15 minutes or until potatoes are tender.</div><div style="text-align: center;"><br /></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHvnT_5T2w2j0NbowWWGcAvc8jJsvBapoMJEOVjJcL3ZTViJIiQtib2Z_dLq4bT9DYZr46aG2IzvQZl51IiVv36jpTcUl9FqsSGoQd6l7965ntOlHLMtaaIURYJ2e_pm9Q8bapkvuFySp1/s2048/jIMG_4198.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1367" data-original-width="2048" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHvnT_5T2w2j0NbowWWGcAvc8jJsvBapoMJEOVjJcL3ZTViJIiQtib2Z_dLq4bT9DYZr46aG2IzvQZl51IiVv36jpTcUl9FqsSGoQd6l7965ntOlHLMtaaIURYJ2e_pm9Q8bapkvuFySp1/w320-h214/jIMG_4198.jpg" title="Vegan Cheesy Hash Browns with broccoli, mushrooms, onions and red bell pepper" width="320" /></a></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYsl8t_dGq1NPp5_TPmnpA724BemMIq-spmW1zIde13sNIc13W_2kMYB2iqV03XRFiP3PmESDhxP5Ki8Qo0qX5RTqs3GAcW5F_dYDV2LMTo2j0-y803ZqH6NC4LYQMKZnTje_SEh_bn-CD/s1800/jIMG_4493.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1202" data-original-width="1800" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYsl8t_dGq1NPp5_TPmnpA724BemMIq-spmW1zIde13sNIc13W_2kMYB2iqV03XRFiP3PmESDhxP5Ki8Qo0qX5RTqs3GAcW5F_dYDV2LMTo2j0-y803ZqH6NC4LYQMKZnTje_SEh_bn-CD/w320-h214/jIMG_4493.jpg" title="Vegan Cheesy Scalloped Potatoes" width="320" /></a></div></div><div style="text-align: center;"><br /></div><div style="text-align: center;">* * *</div></div><div style="text-align: center;"><b><span style="color: #274e13;">Rice Variation</span></b></div><div style="text-align: center;"><b><span style="color: #274e13;"><br /></span></b></div><div style="text-align: left;"><b>Eazy Cheezy Rice and Broccoli</b>: In a large casserole dish mix together about 4 cups of cooked rice, 3 cups of steamed broccoli florets and one batch of Cheeze Sauce. Ready to serve, does not need to be baked.</div></div>Diane AZhttp://www.blogger.com/profile/02304549124035767882noreply@blogger.com0tag:blogger.com,1999:blog-2927807107188182265.post-87519599107347162152020-09-27T03:10:00.000-07:002020-09-27T03:10:42.630-07:00Nice Cream | 3 Flavors<div style="text-align: left;"><u><b>Basic Nice Cream Recipe</b></u></div><div style="text-align: left;">6 very ripe frozen bananas (peeled and broken into pieces before freezing)</div><div style="text-align: left;">2 - 4 Tablespoons non-dairy milk</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Combine bananas and milk in a food processor or blender. Add flavoring. Stop and scrape the sides of the bowl a few times until it's all smooth. Pour into a freezer container. Freeze several hours or overnight if firmer ice cream is desired.</div><div style="text-align: left;"><br /></div><div style="text-align: center;"><b><span style="color: #660000;">Chocolate Mint</span></b></div><div style="text-align: left;"><div style="text-align: center;">3 - 4 Tablespoons cocoa powder </div><div style="text-align: center;">1 teaspoon mint extract</div><div style="text-align: center;"> </div></div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoMR9Q4g4fdaBwAd-eFo-zi3In_7LttL7JO8bS21CDDbXeh61jElyvD_TIdesYBg0k4aPFcxZbawn_VOlaDUv4uNhCrbiwVG7eEb0UQTJjiSr0cu1pc5TGYuRboSPdEViyNFRFQMxhlm4Q/s2048/jIMG_4451.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1434" data-original-width="2048" height="140" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoMR9Q4g4fdaBwAd-eFo-zi3In_7LttL7JO8bS21CDDbXeh61jElyvD_TIdesYBg0k4aPFcxZbawn_VOlaDUv4uNhCrbiwVG7eEb0UQTJjiSr0cu1pc5TGYuRboSPdEViyNFRFQMxhlm4Q/w200-h140/jIMG_4451.jpg" title="Chocolate mint nice cream with chopped nuts" width="200" /></a></div></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><b style="color: #660000;">Cinnamon</b></div><div style="text-align: center;">1 teaspoon cinnamon</div><div style="text-align: center;">1 teaspoon vanilla extract</div><div style="text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBn-QXJV24NHp3OKdPO7BiyHf2zWn6fdH1xxbM090EFR_xclKHxcJhoTnYoDNXeyr30H7B7PuHNWhCkeBpeLK0RBOj-c6Gw_JtmH0gpPvmAl6xH1qk_oj9ETrfK1WbCviKf5oUwf544tP3/s2048/jIMG_4455.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1434" data-original-width="2048" height="140" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBn-QXJV24NHp3OKdPO7BiyHf2zWn6fdH1xxbM090EFR_xclKHxcJhoTnYoDNXeyr30H7B7PuHNWhCkeBpeLK0RBOj-c6Gw_JtmH0gpPvmAl6xH1qk_oj9ETrfK1WbCviKf5oUwf544tP3/w200-h140/jIMG_4455.jpg" title="Cinnamon nice cream" width="200" /></a></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><span style="color: #660000;"><b>Coconut</b></span></div><div style="text-align: center;">2 - 4 Tablespoons shredded coconut</div><div style="text-align: center;">1 teaspoon coconut extract</div><div style="text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOA7IuuF_r8ceiBnUz7APsmJWJ_jyK_1HLUv1Dh75cv1M2SX5lg875ecsA1uI9JSh2-9heA_hOOL40_GvJJIUrc5ft6QVoYRCPIZ2Cu4oDbfP6jKVNyfFbwVYgV-1VFnlUtw3_H5BOgkJl/s2048/jIMG_4454.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1434" data-original-width="2048" height="140" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOA7IuuF_r8ceiBnUz7APsmJWJ_jyK_1HLUv1Dh75cv1M2SX5lg875ecsA1uI9JSh2-9heA_hOOL40_GvJJIUrc5ft6QVoYRCPIZ2Cu4oDbfP6jKVNyfFbwVYgV-1VFnlUtw3_H5BOgkJl/w200-h140/jIMG_4454.jpg" title="Coconut nice cream" width="200" /></a></div><div style="text-align: center;"><br /></div>Diane AZhttp://www.blogger.com/profile/02304549124035767882noreply@blogger.com0tag:blogger.com,1999:blog-2927807107188182265.post-77185632875912503522020-09-19T04:08:00.000-07:002020-09-19T04:08:36.943-07:00Lentil-Bean Chili<p></p><div class="separator" style="clear: both; text-align: left;">This is the chili that I make most often these days. The lentils really add to the texture. First pressure cook the lentils, spices and most of the vegetables, then stir in the other beans and corn. A great dish to prepare hours ahead of time and then reheat just before serving. Freezes well.</div><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigBHz5zW7q0wz3ZVO5hyphenhyphenrSkHseIchzz1cNmHTMQrUiQR7fPF8SlFImADUiJocEUMqlOVot6uNs9LovWbzPAioqUfwxNEKA7FptI4HK5_W_nPWPchwhpHqezsYSDc7_jtMueFpyG4_f2-Qt/s2048/JIMG_4370.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1367" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigBHz5zW7q0wz3ZVO5hyphenhyphenrSkHseIchzz1cNmHTMQrUiQR7fPF8SlFImADUiJocEUMqlOVot6uNs9LovWbzPAioqUfwxNEKA7FptI4HK5_W_nPWPchwhpHqezsYSDc7_jtMueFpyG4_f2-Qt/s320/JIMG_4370.jpg" width="320" /></a></div><div><br /></div><div>2 cups chopped onion</div><div>1 cup chopped mushrooms</div><div><br /></div><div><div>4 cups water</div></div><div>1 cup dry lentils</div><div>1 chopped bell pepper</div><div>2 to 3 cloves garlic, minced</div><div>1 stalk celery, diced</div><div>1 carrot, diced</div><div>1 Tablespoon chili powder</div><div>1 Tablespoon cocoa powder</div><div>2 teaspoons oregano</div><div>1 teaspoon cumin</div><div>1 teaspoon onion powder</div><div>1 teaspoon garlic powder</div><div>1 28 oz. can crushed tomatoes</div><div>1 8 oz. can tomato sauce</div><div><br /></div><div>1 can black beans</div><div>1 can kidney beans</div><div>1 cup frozen corn</div><div><br /></div><div>In a <b>pressure cooker</b>, saute' onions and mushrooms in 2 tablespoons water for about 6 minutes. Add 2 more tablespoons water, the garlic, celery, carrots, spices and cook one more minute. Stir in remaining water, the lentils, crushed tomatoes and tomato sauce. Cook under pressure 22 minutes. Stir in black and kidney beans and corn.</div><div><br /></div><div>Optional: add a cup of diced zucchini, butternut squash, or beets along with the lentils.</div><div style="text-align: center;"><br /></div><div style="text-align: center;">* * *</div><p>Instructions for cooking in a <b>regular pot</b> on top of the stove: Saute' onions and mushrooms in 2 tablespoons water for about 6 minutes. Add 2 more tablespoons water, the garlic, celery, carrots, spices and cook one more minute. Stir in remaining water, the lentils, crushed tomatoes and tomato sauce. Reduce heat to simmer about 40 minutes or until lentils are very tender. Stir in black beans, kidney beans and corn, and cook about 10 minutes longer.</p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvP3cAATsL50WRvz_RKoQfA36vAtjxYol8KVyUw_uf0S_dg83CSwtKksafEKakzJ4HBjHFUGx6-q-NmSXtY2FTRQngPOBYGnw4RMjLasKwWR4J4kWJgukG9RKtOGCViY3Mdv35Chm8hXNg/s2048/JIMG_4372.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1367" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvP3cAATsL50WRvz_RKoQfA36vAtjxYol8KVyUw_uf0S_dg83CSwtKksafEKakzJ4HBjHFUGx6-q-NmSXtY2FTRQngPOBYGnw4RMjLasKwWR4J4kWJgukG9RKtOGCViY3Mdv35Chm8hXNg/s320/JIMG_4372.jpg" width="320" /></a></div><br /><p>Note: After cooking the chili (or any other big batches of food), I like to pour it into a large shallow casserole dish to cool as quickly as possible before refrigerating. A fan sitting on the counter, pointing at the dish will help it cool. Stir occasionally.</p>Diane AZhttp://www.blogger.com/profile/02304549124035767882noreply@blogger.com0tag:blogger.com,1999:blog-2927807107188182265.post-45665411795028141382020-09-12T00:26:00.000-07:002020-09-12T00:26:22.134-07:00Chocolate Cake<div><br /></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifsz9Yy0rJdF0AY3lhbD-MDIUmqFGTcFC7ygNzO5ewzivvNoBZLEhoAyvYKR_lEB6fJzFgytMkDtnMz8Owt-5T3R7XbTZ7Y-HErT9E_1sHpleMzmuhtED4r5QVSUIGeH2u3T7-ggP7Biw0/s1800/jIMG_4002.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1202" data-original-width="1800" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifsz9Yy0rJdF0AY3lhbD-MDIUmqFGTcFC7ygNzO5ewzivvNoBZLEhoAyvYKR_lEB6fJzFgytMkDtnMz8Owt-5T3R7XbTZ7Y-HErT9E_1sHpleMzmuhtED4r5QVSUIGeH2u3T7-ggP7Biw0/w400-h267/jIMG_4002.jpg" title="chocolate cake" width="400" /></a><div>Easy chocolate cake without milk, eggs, butter or oil. Beets help to make it dark and moist. Not to worry, the cake won't taste like beets!</div><p></p><div class="separator" style="clear: both; text-align: center;"> </div><p></p><p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3wZmRm70VQGr5hJnYNS1rNjsyvH6BX_miPfNu9yZ1FTjsTG9uyzL9ndqjTLAdKeiBN2iAtuNKBZmcb7rzPf8qXqqiqn9lA5PZF2d5WZbHjonHNqvrvDYJm4q_Y7_drVOtPN3u8gJiJ8UO/s2048/IMG_4369.JPG" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="2048" data-original-width="1367" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3wZmRm70VQGr5hJnYNS1rNjsyvH6BX_miPfNu9yZ1FTjsTG9uyzL9ndqjTLAdKeiBN2iAtuNKBZmcb7rzPf8qXqqiqn9lA5PZF2d5WZbHjonHNqvrvDYJm4q_Y7_drVOtPN3u8gJiJ8UO/w214-h320/IMG_4369.JPG" title="pans lined with parchment paper" width="214" /></a></div><br /><p><br /></p><p>Prepare the baking pans by lining the bottoms of two 9 inch round pans with parchment paper. Set the pan on a sheet parchment paper and trace around the bottom of the pan with a pencil. Cut out two paper circles with scissors. Place a paper circle in the bottom of each pan. The sides of the pans don't have to be lined with paper and no oil is needed.</p><p></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p>Preheat oven to 350 degrees Fahrenheit.</p><blockquote style="border: none; margin: 0px 0px 0px 40px; padding: 0px;">2 cups flour<br />1/2 cup cocoa powder<br />2 teaspoons baking powder<br />2 teaspoons baking soda<br />1 1/2 cups water<br />2 Tablespoons ground flax seeds<br />1 cup cooked, drained beets<br />1 cup sugar<br />1/2 cup unsweetened applesauce<br />2 teaspoons vanilla</blockquote><p>Mix the dry ingredients together in a large bowl: flour, cocoa powder, baking powder and baking soda.</p><p>Wet ingredients: Put water and ground flax seeds into a blender. Let sit 10 minutes. Add beets, sugar, applesauce and vanilla. Blend.</p><p>Pour blended wet ingredients into the bowl with dry ingredients and stir to combine. Pour batter into prepared cake pans.</p><p>Bake 35 to 40 minutes. Test the center of the cake with a toothpick. No wet batter should remain on the toothpick. Cool. To remove cake from pan, gently loosen the edges of the cake with a knife. After removing each cake layer from the pan, peel the parchment paper off the bottom of the cake. Place the cake on a plate.</p><p> <u>Frosting</u></p><p style="text-align: left;">1 pound firm tofu<br />1 cup powdered sugar<br />3 Tablespoons cocoa powder<br />1 teaspoon vanilla</p><p style="text-align: left;">Blend the frosting ingredients. Frost between the layers and on top. Store in the refrigerator. </p><div style="text-align: center;"><br /></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKmX0pfpto8j_tITcX6moUARYpyPo9LmQBHab-ZeFjrTqYSNs6ByEM_uhuynfPWZzBtBSoQuZhCMpUw6fA3xo62J4m_4TzDo3D_te2heKGpNcWvc0tDoPUHEBAEN9kaNe7JfYVnfmKnibS/s2048/IMG_4368.JPG" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1367" data-original-width="2048" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKmX0pfpto8j_tITcX6moUARYpyPo9LmQBHab-ZeFjrTqYSNs6ByEM_uhuynfPWZzBtBSoQuZhCMpUw6fA3xo62J4m_4TzDo3D_te2heKGpNcWvc0tDoPUHEBAEN9kaNe7JfYVnfmKnibS/w320-h214/IMG_4368.JPG" title="frozen cake slices" width="320" /></a><div><br /></div><div><br /></div><div><br /></div>Leftovers can be sliced and frozen.</div></div>Diane AZhttp://www.blogger.com/profile/02304549124035767882noreply@blogger.com0tag:blogger.com,1999:blog-2927807107188182265.post-71970469816815496802020-08-31T06:10:00.000-07:002020-08-31T06:10:18.020-07:00Cowboy CaviarVery quick and easy to prepare! Use as a cold main dish, side dish or dip for tortilla chips.<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhq9BaFoemiPTyrIFUrVe02rKrsJplXn50cxfjWpW9EpXTxOnjZjuqO9uvfyX3vXBpsyk-2vnfjET7NIrWZpnSUCce36qgWkfmUt8S9R9RZKe0V0LIjvLrTFgZnE1s2Ma8IgFYnPVTWvGYD/s2048/cowboy+caviar.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1367" data-original-width="2048" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhq9BaFoemiPTyrIFUrVe02rKrsJplXn50cxfjWpW9EpXTxOnjZjuqO9uvfyX3vXBpsyk-2vnfjET7NIrWZpnSUCce36qgWkfmUt8S9R9RZKe0V0LIjvLrTFgZnE1s2Ma8IgFYnPVTWvGYD/w400-h267/cowboy+caviar.jpg" width="400" /></a></div><br /><u>Salad</u><br /><div>1 15 oz. can black beans, drained<div>1 15 oz. can red kidney beans, drained</div><div>1/2 cup frozen corn</div><div>1 large stalk celery, chopped</div><div>3 Tablespoons minced red onion</div><div><br /></div><div><u>Dressing</u></div><div>1/2 cup mild salsa</div><div>1 Tablespoon lime or lemon juice</div><div>1/2 to 1 teaspoon chili powder</div><div><br /></div><div>In a large bowl, combine the salad ingredients. In a small bowl or cup, mix the dressing ingredients. Pour the dressing over the salad and toss. Refrigerate at least two hours before serving.</div><div><br /></div></div><blockquote style="border: none; margin: 0px 0px 0px 40px; padding: 0px;"><blockquote style="border: none; margin: 0px 0px 0px 40px; padding: 0px;"><div><div style="text-align: center;">* * *</div></div></blockquote></blockquote><div><div><br /></div><div>Optional: chopped avocado, chopped tomato, chopped bell pepper, chopped jalapeno, minced fresh parsley or cilantro</div><div><br /></div><div>Substitute cooked black-eyed peas (aka cowpeas) for the red kidney beans.<br /><div><br /></div></div></div>Diane AZhttp://www.blogger.com/profile/02304549124035767882noreply@blogger.com0tag:blogger.com,1999:blog-2927807107188182265.post-25258804159893205092020-06-25T04:23:00.000-07:002020-06-25T04:23:10.980-07:00Frozen Fruit TartSo fun and easy to make! Use a food processor to create the simple crust and banana filling. Decorate with fruit. Freeze.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixO457pETRfaG2Ow6s5FYgsnOtBapkCsF307sDZofJ3JsBIn1XT2ChL-r8wWyn__FlLd8bcvJJlabIIgPTO73okgc6tW5eD6iNP3bXEAhxF3LF-gIEhvj1OXe8Gg-ZEvzfQf4UQ2ribBiI/s1600/jIMG_4062.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1069" data-original-width="1600" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixO457pETRfaG2Ow6s5FYgsnOtBapkCsF307sDZofJ3JsBIn1XT2ChL-r8wWyn__FlLd8bcvJJlabIIgPTO73okgc6tW5eD6iNP3bXEAhxF3LF-gIEhvj1OXe8Gg-ZEvzfQf4UQ2ribBiI/s400/jIMG_4062.jpg" width="400" /></a></div>
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<span style="color: #990000;">Crust:</span> 1 1/2 cups rolled oats<br />
1/2 cup walnuts<br />
1/2 cup dates<br />
1/2 teaspoon cinnamon<br />
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<span style="color: #990000;">Filling:</span> 4 frozen ripe bananas (remove peels and break into chunks before freezing)<br />
<span style="color: #990000;"><br /></span>
<span style="color: #990000;">Topping:</span> sliced fresh fruit such as strawberries, mangos, cantaloupe, kiwi, grapes<br />
fresh or frozen black berries, raspberries, blueberries<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgy6stOhX8g44ksv2b7XI19H6ijeKy2lYrdfXtusFRcI93c6DGy8z5lxQ2aix39yttV0ZSn-WsgEGj9UBILqzGAo1FzaZK0YHHv4b3sm1Y-OpNgpRSCXSK-dw7TBCvZW6xkiXiSRn_n_0cl/s1600/jIMG_4079.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1068" data-original-width="1600" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgy6stOhX8g44ksv2b7XI19H6ijeKy2lYrdfXtusFRcI93c6DGy8z5lxQ2aix39yttV0ZSn-WsgEGj9UBILqzGAo1FzaZK0YHHv4b3sm1Y-OpNgpRSCXSK-dw7TBCvZW6xkiXiSRn_n_0cl/s320/jIMG_4079.jpg" width="320" /></a></div>
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Place crust ingredients in a food processor. Process until the mixture sticks together. If necessary, add 2 or 3 Tablespoons of plant milk or water and process again so that it does stick together. Press crust mixture into the bottom and up the sides of a 9" pie pan or other dish.<br />
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Process the frozen bananas until smooth and creamy. Stop and scrape the sides of the bowl if necessary a few times to chop up any frozen lumps of banana. Taste for sweetness and add a teaspoon or so of maple or agave syrup if necessary. Fill the pie with the banana nice cream.<br />
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Decorate the top of the tart with sliced fruit. Cover the pan with plastic wrap and place in a freezer bag. Freeze at least two hours. Serve frozen or just slightly thawed. Promptly refreeze any leftovers, as the banana filling will be very runny when completely thawed, just like ice cream.Diane AZhttp://www.blogger.com/profile/02304549124035767882noreply@blogger.com2tag:blogger.com,1999:blog-2927807107188182265.post-48914033157861919012020-05-25T04:21:00.000-07:002020-05-25T04:21:38.337-07:00Stuffed ShellsThese festive looking shells can be assembled the day before and then baked right before serving. Recipe makes one large (9" x 13") baking dish plus a small (8" x 8") one, about 40 shells total.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiT_u7k1-VPpWLT_rL4Zz7jRAZGjN7OCoALVMfVhE5nMJiCU8j8gT2-37o1PH044LV_8FrG6aqVYeKvDjh9PMoHBf64nE8UJ3IloIA6YtoPkQZkgk15zYbaIixd1vn5iXnx_YnaatoTiA1p/s1600/jIMG_4005.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1069" data-original-width="1600" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiT_u7k1-VPpWLT_rL4Zz7jRAZGjN7OCoALVMfVhE5nMJiCU8j8gT2-37o1PH044LV_8FrG6aqVYeKvDjh9PMoHBf64nE8UJ3IloIA6YtoPkQZkgk15zYbaIixd1vn5iXnx_YnaatoTiA1p/s320/jIMG_4005.jpg" width="320" /></a></div>
<br />
<br />
<br />
1 12 oz. box jumbo pasta shells<br />
2 24 oz. jars spaghetti sauce<br />
<br />
2 lbs. extra firm tofu, drained<br />
1/4 cup lightly toasted pine nuts or walnuts<br />
2 cloves garlic, pressed<br />
2 Tablespoons nutritional yeast<br />
1 Tablespoon lemon juice<br />
1/2 teaspoon garlic powder<br />
1/2 teaspoon onion powder<br />
1/2 teaspoon salt (optional)<br />
<br />
2 to 4 cups raw spinach or kale, chopped<br />
1/2 cup fresh basil, chopped<br />
<br />
<u>Filling</u>: Place tofu, nuts, garlic, nutritional yeast, lemon juice, garlic powder, onion powder and salt into a food processor and process until smooth. Lightly steam the spinach or kale. Drain, squeezing most of the liquid out. Stir into the filling along with chopped basil.<br />
<br />
Cook pasta shells according to package directions. Drain, rinse with cool water, drain again.<br />
<br />
Pour half a jar of spaghetti sauce in bottom of large baking dish and another cup of sauce into bottom of a smaller baking dish. Using a spoon, stuff the cooked pasta shells with filling, and place them on top of the sauce in the baking dish. Pour remaining sauce over shells. Cover dish with plastic wrap and refrigerate. When ready to bake, remove plastic wrap and cover with foil. Bake at 350f for 30 to 40 minutes or until heated through.<br />
<br />
Sprinkle with vegan parmesan if desired: 1/4 cup ground walnuts<br />
2 Tablespoons nutritional yeast<br />
1/2 teaspoon salt<br />
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<br />Diane AZhttp://www.blogger.com/profile/02304549124035767882noreply@blogger.com0tag:blogger.com,1999:blog-2927807107188182265.post-90229347344534548922020-05-08T17:17:00.001-07:002020-05-08T17:17:35.084-07:00Bean with "Bacon" Stew | Pressure CookerTastes like bean with bacon soup, but it's vegan and has no oil.<br />
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<br />
1 pound dry pintos, soaked in water over night, drained<br />
4 cups bean cooking liquid<br />
1 chopped onion , about 1 1/2 to 2 cups<br />
1 cup chopped mushrooms<br />
2 diced carrots<br />
1 chopped stalk of celery<br />
2 cloves minced garlic<br />
1 can tomato paste<br />
2 Tablespoons soy sauce or liquid aminos<br />
1 Tablespoon maple syrup<br />
1 teaspoon onion powder<br />
1 teaspoon garlic powder<br />
1 teaspoon cumin<br />
1 teaspoon salt (optional)<br />
1/2 teaspoon thyme<br />
1/2 teaspoon smoked paprika<br />
1/4 teaspoon black pepper<br />
<br />
Cook the soaked pintos with 6 cups fresh water and one bay leaf under pressure 44 minutes with natural release. Remove bay leaf. Drain, reserving the cooking liquid.<br />
<br />
Saute' onion and mushrooms in a small amount of water for 5 minutes. Add 4 cups of the reserved bean cooking liquid and all the other ingredients except the beans. Cook under pressure for one minute and quickly release pressure.<br />
<br />
Stir in the cooked beans.<br />
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Soup variation: Add a pound of fresh tomatoes, diced (or one 15 oz. can of diced tomatoes, undrained) along with the tomato paste, vegetables and spices. Also, add any remaining bean cooking liquid. As per the instructions above, cook under pressure for one minute, quickly release pressure, stir in the cooked beans.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4Ukf63Q5aWIo83ibe_O1CjSpqx5gaBHglUDbDVZsHTiq6_PCKX_OuZebnytsW-RPYoJisGAycJ10vVRzI7waKMJTHQErjFG9fVze3sxMsRnE1Z88GB5HJ_DtSeNvQO-dv3NOqqy4T6x78/s1600/jIMG_3952.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" data-original-height="1069" data-original-width="1600" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4Ukf63Q5aWIo83ibe_O1CjSpqx5gaBHglUDbDVZsHTiq6_PCKX_OuZebnytsW-RPYoJisGAycJ10vVRzI7waKMJTHQErjFG9fVze3sxMsRnE1Z88GB5HJ_DtSeNvQO-dv3NOqqy4T6x78/s400/jIMG_3952.jpg" title="vegan bean with "bacon" flavored soup" width="400" /></a></div>
<br />Diane AZhttp://www.blogger.com/profile/02304549124035767882noreply@blogger.com0tag:blogger.com,1999:blog-2927807107188182265.post-1344512857512451872020-04-02T06:13:00.000-07:002020-04-05T13:03:07.320-07:00Date Mustard<div class="separator" style="clear: both; text-align: center;">
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<br />
Tastes like honey-mustard dressing, but instead of honey, dates are used for the sweetener. We especially like it on potatoes.<br />
<br />
1/4 cup walnuts<br />
1/4 cup dates<br />
1/4 cup prepared mustard<br />
1/4 cup water<br />
<br />
Blend together all ingredients. I use a stick blender, but a small blender such as a Nutribullet would also work well. Add more water if necessary to thin to desired consistency.<br />
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<br />
Try making the dressing with almonds or sunflower seeds instead of walnuts.<br />
<br />
2 Tablespoons brown sugar or maple syrup can be substituted for the dates.<br />
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<br />Diane AZhttp://www.blogger.com/profile/02304549124035767882noreply@blogger.com0tag:blogger.com,1999:blog-2927807107188182265.post-1092947699651938912020-03-27T03:55:00.000-07:002020-03-27T03:55:12.969-07:00Oatmeal Bars <div class="separator" style="clear: both; text-align: center;">
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<br />
2 1/2 cups oats<br />
1 teaspoon baking soda<br />
1 teaspoon cinnamon<br />
<br />
1 cup mashed bananas and/or applesauce<br />
1/2 cup plant milk or water<br />
1/4 cup maple syrup or brown sugar<br />
1 teaspoon vanilla extract<br />
<br />
3/4 cup assorted nuts, seeds, dried fruit<br />
for example: 1/4 cup chopped walnuts<br />
1/4 cup Craisins, dates or chocolate chips<br />
2 Tablespoons sunflower seeds<br />
2 Tablespoons shredded coconut<br />
<br />
Preheat oven to 350f degrees.<br />
<br />
Dry Ingredients: Blend one cup of the oats into flour. In a medium bowl, stir together oats, flour, baking soda, and cinnamon.<br />
<br />
Wet Ingredients: In a large bowl stir together bananas and/or applesauce, milk, syrup or sugar, and vanilla.<br />
<br />
Add the dry ingredients to the wet ingredients and mix well. Stir in the nut and dried fruit mixture.<br />
<br />
Pour onto a parchment paper lined baking sheet and shape into 1/2 inch thick slab.<br />
<br />
Bake about 25 minutes or until toothpick inserted near center comes out clean.<br />
<br />
Allow to cool 10 minutes and cut into bars.<br />
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<br />Diane AZhttp://www.blogger.com/profile/02304549124035767882noreply@blogger.com1tag:blogger.com,1999:blog-2927807107188182265.post-52055095652404740622020-03-15T06:20:00.001-07:002020-03-15T06:22:26.884-07:00Southwest Jambalaya | Vegan, No-oil | Pressure CookerThis recipe is similar to chili but with lots more vegetables. Traditionally, jambalaya has rice mixed in, but I like to make it without the rice and then spoon it over a bed of cooked brown rice. The instructions are for a pressure cooker, but you can instead cook the jambalaya in a large regular pot on top of the stove until the vegetables are tender, about twenty minutes, and then stir in beans, corn and kale.<br />
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<br />
1 onion, chopped (about 2 cups)<br />
1 cup chopped mushrooms<br />
1 red bell pepper, chopped<br />
1 carrot, sliced<br />
1 stalk celery, sliced<br />
2 cloves garlic, minced<br />
1 14 oz. can diced tomatoes<br />
1 8 oz. can tomato sauce<br />
8 cups assorted vegetables (such as zucchini, green beans, cabbage) cut bite-sized<br />
1 1/2 cups water<br />
1/2 cup salsa<br />
1 Tablespoon soy sauce<br />
2 teaspoons chili powder<br />
1 teaspoon oregano<br />
1 teaspoon cumin<br />
1 teaspoon paprika<br />
1 teaspoon onion powder<br />
1 teaspoon garlic powder<br />
2 cans black beans, drained (about 3 cups)<br />
1 cup frozen corn<br />
2 cups chopped fresh kale or spinach<br />
<br />
In a pressure cooker, saute' onions and mushrooms in 2 Tablespoons of water for about 5 minutes. Stir in bell pepper, carrot, celery, garlic, diced tomatoes, tomato sauce, 8 cups assorted vegetables,<br />
1 1/2 cups water, salsa, soy sauce and spices. Lock lid on and bring to pressure for 0 (zero) minutes. Release the pressure quickly, then stir in beans, corn and spinach or kale.Diane AZhttp://www.blogger.com/profile/02304549124035767882noreply@blogger.com0tag:blogger.com,1999:blog-2927807107188182265.post-48330346244210894872020-03-10T05:59:00.001-07:002020-09-14T13:39:35.380-07:00Pasta and Beans<div class="separator" style="clear: both; text-align: center;">
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<br />
<br />
<br />
2 cups onions, diced<br />
1 cup mushrooms, chopped<br />
2 to 3 cloves garlic, minced<br />
1 1/2 cups water<br />
1 teaspoon onion powder<br />
1 teaspoon oregano<br />
24 oz. pasta sauce<br />
1 15 oz. can diced tomatoes, undrained<br />
1 15 oz. can white beans, drained<br />
1/2 cup fresh or frozen corn<br />
16 oz. Rigatoni or other pasta<br />
<br />
In a large skillet, saute' onion and mushrooms in 2 Tablespoons of water for 10 minutes, adding more water, a tablespoon at a time, when necessary to keep food from sticking to the pan. Add garlic and cook one more minute. Pour in remaining water, seasonings, pasta sauce, tomatoes, beans and simmer 20 minutes.<br />
<br />
In a large pot, boil pasta according to directions on package. Add corn to the boiling water during the last 5 minutes of cooking. Drain pasta/corn and stir together with the tomato/bean mixture.<div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgquyQY4qEw61Zr5wu7WkWtoqRqerfEckaK74buSXYHBJzTfihkLBDj7Dn5IAbhC8MWeeh6XovuWmJq6VDjwym-AAmEqbuxmVYsml1yJKLOovRH5CGI3GYbc8lM2IRzJUoS7HpD6yQ7qKxs/s1800/jIMG_2818.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1350" data-original-width="1800" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgquyQY4qEw61Zr5wu7WkWtoqRqerfEckaK74buSXYHBJzTfihkLBDj7Dn5IAbhC8MWeeh6XovuWmJq6VDjwym-AAmEqbuxmVYsml1yJKLOovRH5CGI3GYbc8lM2IRzJUoS7HpD6yQ7qKxs/s320/jIMG_2818.jpg" width="320" /></a></div><br /><div><br /></div>Diane AZhttp://www.blogger.com/profile/02304549124035767882noreply@blogger.com0tag:blogger.com,1999:blog-2927807107188182265.post-21088594996364591382019-08-13T04:18:00.000-07:002019-08-13T04:18:18.258-07:00Peanut Butter CookiesSimilar to classic peanut butter cookies, but without any butter, oil or eggs. Recipe makes about 24 cookies. Store leftover cookies in the freezer.<br />
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<br />
1 Tablespoon flax seed meal<br />
1/2 cup water<br />
1 cup peanut butter<br />
1 cup brown sugar<br />
1 teaspoon vanilla<br />
1 cup flour<br />
1 teaspoon baking soda<br />
1/8 teaspoon salt<br />
<br />
In a large bowl mix flax seed meal and water. Allow to thicken for about 5 minutes. Add the peanut butter and brown sugar and mix well.<br />
<br />
In a medium bowl, combine flour, baking soda and salt. Stir the flour mixture into the peanut butter mixture.<br />
<br />
Line baking sheets with parchment paper. Form dough into about two dozen balls, flatten with a fork. Bake at 350f for about 12 minutes.<br />
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<br />Diane AZhttp://www.blogger.com/profile/02304549124035767882noreply@blogger.com0tag:blogger.com,1999:blog-2927807107188182265.post-29085451185625427142019-07-30T03:09:00.000-07:002019-07-30T03:09:55.055-07:00Berry Salad Dressing - No oilSimple, sweet and savory, this vinaigrette is my latest go-to salad dressing. The recipe makes approximately 1/3 cup, enough to dress about six cups of salad.<br />
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Thaw out <b>1/2 cup of frozen berries</b>. I use Costco's three berry blend with raspberries, blueberries and blackberries. Mash the berries with a fork and whisk in <b>one tablespoon vinegar</b>, <b>one teaspoon mustard</b> and <b>1/2 teaspoon maple syrup</b>.<br />
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<br />
My daily salad typically has lettuce, carrot, tomato, celery, cucumber, onion, garlic and fresh parsley. When available, I like to add kale, spinach, radishes, beets, broccoli, or fresh basil to the salad.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgp9JTXmsaTGNxSqKBbtcZWsU2CknWOhjBDo6ipU2-0jF4LtFL31eCcOXYz-mOr5MEU12eoeTSNvnA0QnvDr3Fb4L244XuTd6QJ5ZZow55Ez5g99oHwRK8ey5wFwRR1UjxaRF5qzkoPkov/s1600/jIMG_3351.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgp9JTXmsaTGNxSqKBbtcZWsU2CknWOhjBDo6ipU2-0jF4LtFL31eCcOXYz-mOr5MEU12eoeTSNvnA0QnvDr3Fb4L244XuTd6QJ5ZZow55Ez5g99oHwRK8ey5wFwRR1UjxaRF5qzkoPkov/s320/jIMG_3351.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">salad with berry dressing</td></tr>
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Diane AZhttp://www.blogger.com/profile/02304549124035767882noreply@blogger.com1tag:blogger.com,1999:blog-2927807107188182265.post-29154001989413541312019-07-15T18:53:00.000-07:002019-07-15T18:53:49.534-07:00Chickpea Vegetable Curry - Pressure Cooker<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfBNcgK0d3UhRUnjDG0PEriKsaxlvXgO0ThsR1FUZ9lMlHaGLQx3m6qrrjl6EA8ajXBYsVSkxNdHC9KMihkTpadB5EIB6Tb7isJmHh7vyQ1WPL_LuVlRLDtGXIzI3Kg5qjK9ZxiX2xtbIe/s1600/jIMG_3302.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfBNcgK0d3UhRUnjDG0PEriKsaxlvXgO0ThsR1FUZ9lMlHaGLQx3m6qrrjl6EA8ajXBYsVSkxNdHC9KMihkTpadB5EIB6Tb7isJmHh7vyQ1WPL_LuVlRLDtGXIzI3Kg5qjK9ZxiX2xtbIe/s320/jIMG_3302.jpg" title="Chickpea Curry - no oil" width="320" /></a></div>
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1/4 cup water<br />
1 onion, diced<br />
1 cup mushrooms, chopped<br />
4 cloves garlic, minced<br />
1 Tablespoon curry powder (or 1 1/2 teaspoons cumin and 1 1/2 teaspoons turmeric)<br />
1 Tablespoon chili powder<br />
1 teaspoon paprika<br />
1/2 teaspoon ground ginger<br />
<br />
1 1/2 cups water<br />
1 bay leaf<br />
1 15 oz. can diced tomatoes<br />
1/2 of 6 oz. can tomato paste<br />
1 15 oz. can coconut milk<br />
1 red bell pepper, diced<br />
1 carrot, chopped<br />
1 stalk of celery, chopped<br />
2 cups cauliflower, cut into small florets<br />
<br />
3 cups cooked chickpeas, drained (2 -15 oz. cans)<br />
1 cup frozen green peas<br />
<br />
In the pressure cooker, saute' onions and mushrooms in 2 tablespoons of water for 5 minutes. Add 2 more tablespoons water along with the garlic, curry powder, chili powder, paprika, ginger and cook one minute.<br />
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Stir in 1 1/2 cups water, diced tomatoes, tomato paste, coconut milk, red bell pepper, carrot, celery, cauliflower and bay leaf,. Cook under pressure for 1 minute. Release pressure quickly. Stir in green peas and cooked chickpeas. Remove bay leaf.<br />
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Serve over cooked rice or potatoes.<br />
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To cook one pound of dried chickpeas, place beans in pressure cooker with 8 cups of water. Cook under pressure for 33 minutes and allow pressure to release naturally. Makes about 6 1/2 cups.</div>
<br />Diane AZhttp://www.blogger.com/profile/02304549124035767882noreply@blogger.com0tag:blogger.com,1999:blog-2927807107188182265.post-60424623160831422662019-07-02T07:57:00.000-07:002019-07-02T07:57:36.335-07:00Pickled CabbageSimilar to coleslaw but without mayonnaise or nuts it's refreshingly lighter. Use it as a crisp, low-fat condiment for veggie burgers or chili or to brighten up plain beans, rice or potatoes.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi10NhpIitBwkwqVo3DAGtn8jJVZssefNPtxbJr94oj2MorPlllcllX4LXOUu-JNh6_4bmkY_bWTehhQ0RhnNegdz8inNf5RSGoKOxZc0A6fK_wFFubJaSa0vwzo3Hc2ROK3XVla8i8-YpF/s1600/jIMG_3204.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1600" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi10NhpIitBwkwqVo3DAGtn8jJVZssefNPtxbJr94oj2MorPlllcllX4LXOUu-JNh6_4bmkY_bWTehhQ0RhnNegdz8inNf5RSGoKOxZc0A6fK_wFFubJaSa0vwzo3Hc2ROK3XVla8i8-YpF/s320/jIMG_3204.jpg" width="320" /></a></div>
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<br />
3 cups shredded cabbage<br />
1/2 cup shredded carrot<br />
1/4 cup finely chopped onion<br />
1/4 cup fresh parsley, chopped<br />
2 Tablespoons lemon juice<br />
1 Tablespoon vinegar<br />
1 teaspoon prepared mustard<br />
1/2 teaspoon maple syrup<br />
1/4 teaspoon salt<br />
dash of black pepper<br />
<br />
In a large bowl, whisk together lemon juice, vinegar, mustard, maple syrup, salt and pepper to make the dressing. Add cabbage, carrot, onion and parsley and stir to coat the veggies with the dressing.<br />
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Fits in a quart-sized mason jar. Keeps in fridge up to two weeks.Diane AZhttp://www.blogger.com/profile/02304549124035767882noreply@blogger.com0tag:blogger.com,1999:blog-2927807107188182265.post-14932628891450098382019-06-13T03:58:00.000-07:002019-06-21T01:17:12.175-07:00Easy Normandy VegetablesA simple blend of three vegetables: broccoli, cauliflower and carrots cooked with water. I like to use a pressure cooker but it's also easy to cook on the stove top in a large pan.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidU3it6EnZKDe1P1n1Uv8E3gVtFHFejC0_6nw2OnEFO-TH4fqkpzucCz85WPuu1PBUZymeie1ZCLseHTXB_VNv0sF_1o6Ix3Wq0BZ7-sxOkJTgkmRs79_Tx14aF5_h3Ooeophxg_srCKZ3/s1600/jIMG_3195.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidU3it6EnZKDe1P1n1Uv8E3gVtFHFejC0_6nw2OnEFO-TH4fqkpzucCz85WPuu1PBUZymeie1ZCLseHTXB_VNv0sF_1o6Ix3Wq0BZ7-sxOkJTgkmRs79_Tx14aF5_h3Ooeophxg_srCKZ3/s320/jIMG_3195.jpg" width="320" /></a></div>
<br />
About 2 pounds of <b>broccoli</b>, cut into large florets, stems peeled and cut into 1/2" slices<br />
About 2 pounds of <b>cauliflower</b>, cut into large florets<br />
1 large <b>carrot</b>, sliced<br />
1 1/3 cups <b>water</b><br />
<b><br /></b>
Place the vegetables and water in the pressure cooker pot. Cook under pressure for zero minutes and release the steam quickly. Remove lid, pour the vegetables into a colander set over a bowl. After cooling, you can drink the cooking liquid. Vegetables keep in the refrigerator up to 4 or 5 days.Diane AZhttp://www.blogger.com/profile/02304549124035767882noreply@blogger.com0tag:blogger.com,1999:blog-2927807107188182265.post-23064717872259182772019-06-05T03:48:00.000-07:002019-06-05T03:48:10.007-07:00Vegetables - Pressure Cooker I cook a large batch of vegetables at least three times per week. The cooking liquid from this dish turns into a flavorful broth which is delicious served on top of potatoes or rice.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8kejVCppBk86kavq8Fj8uQwj20ysybQ8opJKY-YZXPPwcsTdgDwH7eBKRtKl2zUdc2I05E5uuH5wRzDtEvsC-eImzaSyFK45fXNrZZVefGnn1thKU82oXZCUDpJsR7jCGZJIqB8jgiHFI/s1600/jIMG_2975.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8kejVCppBk86kavq8Fj8uQwj20ysybQ8opJKY-YZXPPwcsTdgDwH7eBKRtKl2zUdc2I05E5uuH5wRzDtEvsC-eImzaSyFK45fXNrZZVefGnn1thKU82oXZCUDpJsR7jCGZJIqB8jgiHFI/s400/jIMG_2975.jpg" width="400" /></a></div>
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The recipe can vary according to which vegetables are on sale at the market. I fill my 8-quart pressure cooker 2/3 full of veggies, add water and cook under pressure for zero minutes. Then I cool the veggies off as quickly as possible.<br />
<br />
1/2 cup finely chopped mushrooms<br />
1 medium onion chopped, about 1 cup<br />
2 Tablespoons water<br />
<br />
1 1/4 cup water<br />
1 15 oz. can diced tomatoes (no-salt added), undrained or two to three fresh tomatoes, diced<br />
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1 large clove garlic, minced<br />
1 teaspoon garlic powder<br />
1 teaspoon onion powder<br />
1 teaspoon oregano<br />
<br />
zucchini squash cut in half lengthwise, then cut in 1/2" slices (about 3 pounds)<br />
broccoli or cauliflower cut into large florets, stems cut into 1/2" slices (about 1 pound)<br />
cabbage, cut into 1" x 2" chunks (about 1/2 pound)<br />
green beans, cut into 2" lengths (about 1/2 pound)<br />
1 carrot, thinly sliced<br />
1 stalk celery, sliced<br />
<br />
1 cup frozen peas or corn<br />
<br />
Before beginning to cook, gather and prepare all of the ingredients. Place the mushrooms, onion and 2 Tablespoons water in the pressure cooker. Fill a large bowl with cut veggies such as zucchini, broccoli and cabbage. Set the sliced carrot and celery on top. In a small saucer, place the fresh garlic, garlic powder, onion power and oregano. Measure the 1 1/4 cup water and get the tomatoes ready.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikDYgZUgF3IM7btguzhsanoI9wEeqk3VMS-ts8aP_wibgVwGTjiHHWLDuoATUe3XbxhnpSv76H2guahE24BHU-J0vBTZLg-bBM5NQHMtOBugIAsyYEQiDCGTL4Jv9PIFqYtgC6csuyt4_o/s1600/kimg_3021.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikDYgZUgF3IM7btguzhsanoI9wEeqk3VMS-ts8aP_wibgVwGTjiHHWLDuoATUe3XbxhnpSv76H2guahE24BHU-J0vBTZLg-bBM5NQHMtOBugIAsyYEQiDCGTL4Jv9PIFqYtgC6csuyt4_o/s320/kimg_3021.jpg" width="320" /></a></div>
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<br />
Saute' the mushrooms and onion in 2 Tablespoons water until onion begins to turn translucent, about 5 minutes. Stir in 1 1/4 cup water and the tomatoes. Turn off heat. Stir in garlic, garlic power, onion powder and oregano. Pour the large bowl of cut up vegetables into the pressure cooker. Cover and bring to pressure for zero minutes. Stand by so you can quickly release the pressure as soon as pressure is reached. (On my Instant Pot I select "low pressure" and the "less" heat setting.)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgO01Fs3NePXngqbS380xQYhoWntbkvTF75SScChj2I2SkJDNg4RkmpqgCQpGfgoMKV2tQnZGSd-aTm0J4-0e-U6Pr41gM41eqseDCvpNGU1cZ65oICb-LEa7OOaWTSBgKBzgNbWiI7O7Im/s1600/jIMG_3024.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgO01Fs3NePXngqbS380xQYhoWntbkvTF75SScChj2I2SkJDNg4RkmpqgCQpGfgoMKV2tQnZGSd-aTm0J4-0e-U6Pr41gM41eqseDCvpNGU1cZ65oICb-LEa7OOaWTSBgKBzgNbWiI7O7Im/s320/jIMG_3024.jpg" width="320" /></a></div>
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For the frozen peas or corn, I like to wait and add them <i>after</i> pressure cooking the rest of the vegetables. Place the frozen peas or corn in the bottom of a large bowl or food storage container. Set a colander over the bowl. As soon as the lid can safely be removed from the pressure cooker, pour the cooked vegetables and liquid out of the pressure cooker pot, into the colander over the bowl. The hot cooking liquid will thaw the peas or corn in a few minutes. When the veggies are cool enough to refrigerate, combine in the food storage container with the cooking liquid. Keep in the fridge for up to 4 days. Diane AZhttp://www.blogger.com/profile/02304549124035767882noreply@blogger.com0tag:blogger.com,1999:blog-2927807107188182265.post-24331160731642436652019-05-14T05:04:00.000-07:002019-05-14T05:04:55.138-07:00Potatoes - Pressure CookerWe eat potatoes everyday because they are inexpensive, versatile and satisfying. I cook a big batch of potatoes about three times per week. Some days we eat potatoes with soup or stew on top, other times with mustard or salsa, or even plain. They are also good diced and added to salad. This is how I pressure cook potatoes:<br />
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Place a rack or steamer basket into the pressure cooker. Pour in 1 1/4 cups of water. Arrange 9 to 12 medium-sized washed potatoes in the basket. Make sure not fill the pot more than 2/3 full of potatoes. Cook under pressure for 15 minutes. Small potatoes only need about 12 minutes. I use the "high pressure" and "normal" settings on my 8 quart Instant Pot. Allow natural release. The skin of the potatoes often cracks during cooking and that is okay.<br />
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Using tongs, transfer the hot potatoes from the pot to cooling racks. When the potatoes have cooled enough to go in the refrigerator, place them in a food storage container. Keep in refrigerator up to five days.<br />
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Sometimes I cook a sweet potato or two on top of the white ones. If the sweet potatoes are extra large, I'll cut them in half before cooking.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRoBzwco6DcWTKpP-1DO12DP44tUzzlJ4mBL_bCG6UFe5sqf3hs5ib_gGzDCMupoiP58aEWB02qrGH9gk1KqxkicYsJI3OW1IiiyYCwbIV8mQk0JIsnyWgrGokQ49RY-Q_y_JhFHK4u00i/s1600/jIMG_3029.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRoBzwco6DcWTKpP-1DO12DP44tUzzlJ4mBL_bCG6UFe5sqf3hs5ib_gGzDCMupoiP58aEWB02qrGH9gk1KqxkicYsJI3OW1IiiyYCwbIV8mQk0JIsnyWgrGokQ49RY-Q_y_JhFHK4u00i/s320/jIMG_3029.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Potatoes - done cooking</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh48H7kOhJnMoNNJxCW0-jOdNphM0REMf7RXulUW9VKfz7dWL3s4qh2NKZk1oAeZS8zSticm3EqKmNddNsK_5ouCgARXSELOZEJv4DPBCGDblZBlEf2wYAImtTOT27VZtF7uhX33jH_fF-F/s1600/jIMG_3031.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh48H7kOhJnMoNNJxCW0-jOdNphM0REMf7RXulUW9VKfz7dWL3s4qh2NKZk1oAeZS8zSticm3EqKmNddNsK_5ouCgARXSELOZEJv4DPBCGDblZBlEf2wYAImtTOT27VZtF7uhX33jH_fF-F/s320/jIMG_3031.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Potatoes - cooling</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiv5O5XnKjj_jaA51r_YBfn6Mv_gDQbFbMMB8I4jjUUwT8iZDMgLExFr_zAkvtxjBMsE2095IyH91gg3Iv32HSguoyJe5EsywPBvVAm2H0L3bY3ZC_q9lAPAjjXJndKNnoJonRiIM37UnGZ/s1600/jIMG_3032.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiv5O5XnKjj_jaA51r_YBfn6Mv_gDQbFbMMB8I4jjUUwT8iZDMgLExFr_zAkvtxjBMsE2095IyH91gg3Iv32HSguoyJe5EsywPBvVAm2H0L3bY3ZC_q9lAPAjjXJndKNnoJonRiIM37UnGZ/s320/jIMG_3032.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Potatoes - ready for the fridge</td></tr>
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These days I prefer pressure cooking potatoes to <a href="https://positivelyplantbased.blogspot.com/2017/10/easy-oven-baked-potatoes.html">baking</a> for several reasons. Pressure cooking is easier because the potatoes don't need to be pricked all over with a fork prior to cooking. Pressure cooking time is less and it doesn't heat up the kitchen as much as baking. Clean-up is faster. And finally, pressure cooking might be healthier than baking, since less acrylamide will form during wet rather than dry cooking methods.Diane AZhttp://www.blogger.com/profile/02304549124035767882noreply@blogger.com0tag:blogger.com,1999:blog-2927807107188182265.post-12668933834730623372019-04-07T08:08:00.000-07:002019-04-07T08:08:23.476-07:00Snickerdoodles<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGDyvsCKr2UAIlgd7bQztisy1H8tp4tpg4dryYNZSGnuLsdyc-8REE2gaLkkDoCb8GDCKbUugeuYde7oWVZRdLXebPf7c3JBwDJWjkCAYBuz16-uRtu5x-h5AaNZq-e4SIrp-xvN9kIwuI/s1600/snickerdoodles.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGDyvsCKr2UAIlgd7bQztisy1H8tp4tpg4dryYNZSGnuLsdyc-8REE2gaLkkDoCb8GDCKbUugeuYde7oWVZRdLXebPf7c3JBwDJWjkCAYBuz16-uRtu5x-h5AaNZq-e4SIrp-xvN9kIwuI/s400/snickerdoodles.jpg" width="400" /></a></div>
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1 1/2 cups unbleached flour<br />
1 1/4 teaspoons cinnamon<br />
1 teaspoon cream of tartar<br />
1 teaspoon baking soda<br />
1/4 teaspoon salt<br />
1/2 cup applesauce<br />
2/3 cup sugar<br />
1 teaspoon vanilla<br />
1 teaspoon vinegar<br />
<br />
In a medium bowl, mix together flour, cinnamon, cream of tartar, baking soda and salt. In another bowl stir together applesauce, sugar, vanilla and vinegar. Pour flour mixture into applesauce mixture and stir to combine all together. Refrigerate dough for about 30 minutes.<br />
<br />
In a small bowl stir together 3 Tablespoons sugar and 1 teaspoon cinnamon. Form dough into 15 to 20 balls, roll in the cinnamon-sugar mixture and place on cookie sheets lined with parchment paper. Bake at 375 f degrees 13 to 17 minutes.<br />
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Optional frosting: In a food processor or blender, grind 1/3 cup dates with 1/3 cup raw nuts such as cashews or walnuts, and a dash of vanilla with just enough water (1/3 to 1/2 cup water) to blend until creamy.Diane AZhttp://www.blogger.com/profile/02304549124035767882noreply@blogger.com0tag:blogger.com,1999:blog-2927807107188182265.post-76191976793534159522019-04-01T07:13:00.000-07:002019-04-01T07:13:36.999-07:00Lola's Split Peas | Instant Pot<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7GheoZaFY0m8o3LDyRBYvMp1co_lNsmTNOZTkRQbqbTzRCKjQC_0KhzrleY19pPXH_T0OuUboIlCCkwXl6tE-I36xJc8UIUmVrhnF4mzOUiXIeLSgCzEFuZxF4gzZGW2RBmi1xhPuhktJ/s1600/spanish+split+pea.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7GheoZaFY0m8o3LDyRBYvMp1co_lNsmTNOZTkRQbqbTzRCKjQC_0KhzrleY19pPXH_T0OuUboIlCCkwXl6tE-I36xJc8UIUmVrhnF4mzOUiXIeLSgCzEFuZxF4gzZGW2RBmi1xhPuhktJ/s320/spanish+split+pea.jpg" title="split peas" width="320" /></a></div>
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1 onion, diced (about 2 cups)<br />
1 cup chopped mushrooms<br />
1 yellow or orange bell pepper, diced<br />
1 celery stalk, diced<br />
1 carrot, diced<br />
2 cloves garlic, minced<br />
1 small zucchini, diced<br />
2 small potatoes, diced<br />
1 pound dried split peas<br />
7 cups water<br />
1 8 oz. can tomato sauce<br />
1 bay leaf<br />
1 teaspoon garlic powder<br />
1 teaspoon onion powder<br />
1 teaspoon paprika<br />
1 teaspoon coriander<br />
1 tablespoon dried parsley flakes<br />
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In pressure cooker dry saute' mushrooms and onion for five minutes. Add remaining ingredients and cook under high pressure for 20 minutes. Allow natural release. Remove bay leaf.Diane AZhttp://www.blogger.com/profile/02304549124035767882noreply@blogger.com0tag:blogger.com,1999:blog-2927807107188182265.post-47607380491026687152018-10-15T07:23:00.000-07:002019-10-26T17:23:58.507-07:00Easy Rice and Bean Burrito FillingHere is a versatile rice and bean recipe to use as a filling for tacos, burritos, enchiladas or to eat as is.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguwe3mLCHED9Oq06nI6eSOZruyUvxNPYO-Wiw63De2RnAAMkEc4e-sM9_wqiF14pZKLf68KMRuRDX17GPd9Evv03dX8Y50ls0PXnsqcpaONIvPKpOC2i4i34viWOn3qZdVKVRMh0PSTEu3/s1600/jIMG_2457.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguwe3mLCHED9Oq06nI6eSOZruyUvxNPYO-Wiw63De2RnAAMkEc4e-sM9_wqiF14pZKLf68KMRuRDX17GPd9Evv03dX8Y50ls0PXnsqcpaONIvPKpOC2i4i34viWOn3qZdVKVRMh0PSTEu3/s320/jIMG_2457.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Rice and bean tacos with lettuce and fresh salsa</td></tr>
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1 cup of chopped mushrooms*<br />
1 onion, chopped (about 2 cups)<br />
1 cup bell pepper, diced<br />
1 stalk of celery, chopped<br />
1 large potato cut diced<br />
2 cloves garlic, minced<br />
1/4 cup fresh parsley, minced (optional)<br />
2 teaspoons each cumin, chili powder and oregano<br />
1 14 oz canned diced tomatoes<br />
1 8 oz can tomato sauce<br />
2 1/2 cups water<br />
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2 cups uncooked brown rice<br />
1 can cooked beans, drained<br />
1 cup frozen corn<br />
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Pressure cooker instructions: Saute' mushrooms, onion, bell pepper and celery in a small amount of water for 5 minutes. Add potato, garlic, spices, tomatoes, rice and water. Cook under pressure for 25 minutes. Allow pressure to release naturally for 20 min, then quickly release remaining pressure . Stir in the beans and corn and and let sit for 10 minutes to warm up.<br />
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Regular Pot cooking instructions: Saute' mushrooms, onion, bell pepper and celery in a small amount of water for 5 minutes. Add potato, garlic, spices, tomatoes rice and 4 cups water. Cook, covered on medium heat for 20 minutes. Turn off heat. Stir in cooked beans and corn.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzV4NunSnsGC79AMNZtN98x_jD_mw40553wTCtQXDAT554h2uFv_m1iLWtuy_YxTxjOpor-aL8HoZRDk0DWHV87-MW93NqU0Qkx31nER535XVadXIpKw5Kcd52_XfpK_Jc9yYREThhuhWQ/s1600/jIMG_2468.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzV4NunSnsGC79AMNZtN98x_jD_mw40553wTCtQXDAT554h2uFv_m1iLWtuy_YxTxjOpor-aL8HoZRDk0DWHV87-MW93NqU0Qkx31nER535XVadXIpKw5Kcd52_XfpK_Jc9yYREThhuhWQ/s320/jIMG_2468.jpg" title="Rice and Bean Stew" width="320" /></a></div>
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Note: I use mushrooms in many of my of my recipes for the flavor and nutrition. I have found it convenient to buy a couple of pounds of mushrooms at a time, chop them all in the food processor and store them in a gallon size Ziploc bag in the freezer.Diane AZhttp://www.blogger.com/profile/02304549124035767882noreply@blogger.com0tag:blogger.com,1999:blog-2927807107188182265.post-8836455971601560242018-09-04T03:17:00.000-07:002018-10-02T18:48:17.469-07:00White Bean, Tomato and Kale Stew<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-OyxZQxGqjPAQwQMkT7hmOn-2CCq4YI_aICaXgKK5-y-ceN0A2lJp4EyANmhyV7cfYqIZftUf9uuSHnfV0T2j5m6w5ZqsALZDigXLm1E4OaUxN99XKLPn4JI3v_aCUxh_KG41AwQcj0vg/s1600/jIMG_2474.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-OyxZQxGqjPAQwQMkT7hmOn-2CCq4YI_aICaXgKK5-y-ceN0A2lJp4EyANmhyV7cfYqIZftUf9uuSHnfV0T2j5m6w5ZqsALZDigXLm1E4OaUxN99XKLPn4JI3v_aCUxh_KG41AwQcj0vg/s400/jIMG_2474.jpg" width="400" /></a></div>
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1 onion, chopped (about 2 cups)<br />
1 cup chopped mushrooms<br />
1 cup chopped red bell pepper<br />
1 cup chopped celery<br />
1 cup uncooked brown rice<br />
2 cloves garlic, minced<br />
1 15 oz. can diced tomato, undrained<br />
1 8 oz. can tomato sauce<br />
2 teaspoons oregano<br />
1 teaspoon garlic powder<br />
1 teaspoon onion powder<br />
1/2 teaspoons paprika<br />
2 cups water<br />
2 cans cooked white beans, drained (about 3 cups)<br />
3 cups roughly chopped fresh kale<br />
1/2 cup chopped fresh basil<br />
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In a pressure cooker, saute' onion and mushroom in a small amount of water for 5 minutes.<br />
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Add bell pepper, celery, brown rice, garlic, tomato, tomato sauce, oregano, garlic powder, onion powder, paprika, and water. Cook under pressure for 25 minutes. Allow pressure to release naturally.<br />
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Stir in white beans, kale and basil.<br />
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Instructions for cooking in a regular large pot instead of a pressure cooker:<br />
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After sauteing onion and mushroom, simmer rice, garlic, tomato, tomato sauce, oregano, garlic powder, onion powder, paprika, and water, covered for 45 minutes. Turn off heat. Stir in white beans, kale and basil.<br />
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Diane AZhttp://www.blogger.com/profile/02304549124035767882noreply@blogger.com0