I try to stay away from nightshades and so it was a bit of a challenge to find a tomato free spanish rice recipe. To be completely honest, I didn’t really love this one, although Irfan did. I’m not sure what that means, try it for yourself if you please and see! 🙂 This recipe though was SUPER quick and easy, so that definitely gives it bonus points 😉
1 1/2 cups brown rice
3 cups vegetable stock
1/2 Tbsp grapeseed oil
1/2 tsp chili powder
1 1/2 tsp garlic powder
1/2 tsp salt
1 tsp paprika
1 tsp onion powder
1/2 tsp pepper
1/2 tsp oregano
1/2 tsp cumin
freshly squeezed lemon juice to taste
1. Soak rice overnight
2. Heat a saucepan over high heat. Saute the rice in the oil for a minute or two, stirring very frequently, until the rice turns a deep golden color.
3. Immediately add the vegetable stock. Bring to a boil, then reduce heat to low and simmer covered for about 30 minutes or shorter if using a pressure cooker
4. Once all of the liquid is absorbed and the rice is tender, take it off the heat. Fluff with a fork. Mix in spices and seasonings and serve.
Courtesy of heatherdish.com
I love refried beans! I have a number of recipes for it but this ones definitely takes the can (haha, get it, like canned beans?!) 🙂
I made these with my pressure cooker but I realized afterward that I could have totally done it with the slow cooker.
1 onion, peeled and halved (if using slow cooker) or chopped (if using stove top)
3 cups dry pinto beans, rinsed
1/2 fresh jalapeno pepper, seeded and chopped
2 tablespoons minced garlic
5 teaspoons braggs
1 1/2 teaspoons fresh ground black pepper
1/2 teaspoon ground cumin, optional
9 cups water
1/4 teaspoon of paprika
1 tbsp olive oil
freshly squeezed lemon, to taste
Slow Cooker Directions
1. Place the onion, rinsed beans, jalapeno, garlic, salt, pepper, and cumin into a slow cooker. Pour in the water and stir to combine. Cook on High for 8 hours, adding more water as needed. Note: if more than 1 cup of water has evaporated during cooking, then the temperature is too high.
2. Once the beans have cooked, strain them, and reserve the liquid. Mash the beans with a potato masher, adding the reserved water as needed to attain desired consistency.
1. Soak beans overnight
2. Add beans, water and all ingredients except for olive oil and lemon juice into pot or pressure cooker and bring to a boil. Lower heat to low-medium and cook for 1-2 hours or 20-25 minutes (if using pressure cooker), or until beans are soft
3. Drain beans but reserve liquid
4. Add lemon juice and olive oil and mash until chunky creamy consistency. Add reserved bean liquid as required.
I had enough left over to freeze that I will use to make some burritos 🙂
I made these with a side of spanish rice which turned out OK. I’m going to continue to search for a better spanish rice recipe but will post the current one I have soon.
Adapted from allrecipes.com
Alright, this was another hit! I love making stews complete with my grain and protein. I wish I had made more with some to freeze This one has a lot of ingredients, but fear not! It will be totally worth it 🙂
1/2 cup quinoa
3/4 cup uncooked small red lentils (masoor dhal)
Optional: 1 Tbsp olive oil
2 large carrots
2 stalks celery
1 small squash (OR 1 med. zucchini OR 1 head cauliflower)
1 bay leaf
2 inch piece cinnamon stick
2 tsp chopped ginger
1/2 jalapeno pepper, seeded
6 cups water or unsalted soup stock
1/2 tsp gr cumin
1/2 tsp gr fennel seed
1/2 tsp turmeric
1/2 tsp paprika
1/2 tsp gr coriander
1/2 tsp dried thyme leaf or 1 sprig fresh
1 tsp dried basil or 1 Tbsp minced fresh
1/4 tsp dried rosemary leaves or 1 sprig fresh
1/2 tsp salt or to taste and fresh ground black pepper
4 Tbsp minced fresh herbs: parsley, cilantro or basil
2 cups chopped fresh greens: kale, chard, or spinach
More Heat: Add 1/4 tsp cayenne powder
1. Heat oil in large sauce pan on medium
2. In a separate pan, bring to a boil: water or stock, quinoa, lentils, bay leaf, cinnamon stick, ginger slices, jalapeno
3. Saute the veggies except for greens 10 minutes. Add cumin, coriander, turmeric, fennel and paprika and stir until heated and veggies are coated
4. Stir in the quinoa and lentils, bring to a boil, cover and simmer for 15 minutes. Add the optional greens. Cover and cook 5 more minutes or until greens are wilted.
5. Stir in the fresh parsley, basil or cilantro, salt & pepper, and serve
Crockpot/Slow cooker Directions
1. Rinse the quinoa and red lentils in a bowl or pan, then drain into a colander
2. Chop carrots, celery and squash
3. Combine olive oil, quinoa, lentils, herbs & spices, fresh ginger and jalapeno in the crockpot
4. Add the vegetables, except for the optional greens, and cover with the 6 cups water
5. Cover and cook on low for 6 hours or more if needed
6. 20 minutes before serving, turn the heat up to high and stir in optional greens
7. Just before serving, add the minced fresh parsley, basil or cilantro, salt & pepper, and serve, removing bay leaves, and cinnamon stick, as you come across them
Courtesy of SavvyVegetarian
Cholay have to be one of my fave Indo-Pak dishes and is definitely one of my go to quick and tasty meals. Serve with either wheat-free roti or you choice of grain with a side of greens.
1 cup dried chickpeas, soaked overnight
1 tbsp grapeseed oil
1 tsp ginger, minced
1 tsp garlic, minced
1 medium onion, sliced
1 tomato (optional – I don’t like to use them often because I try to stay away from the nightshades)
2 small chilli pepper, cut in half (use less if you like mild)
1 tsp salt
1/2 tsp chilli powder
1.5 tsp turmeric
1.5 cumin powder
1.5 coriander powder
1.5 garam masala
1 tsp chaat masala
2 tbsp freshly squeezed lemon juice
fresh cilantro to garnish (optional)
1. Saute onions over medium heat in skillet
2. Add ginger and garlic when onions START to brown and saute for 1-2 minutes
3. Add all spices, chilli pepper, and tomato (if using) and mix
4. Add chickpeas, 2 cups of water and bring to a boil
5. Cover and let cook for about 20-25 minutes over low-medium heat (or less if you are using a pressure cooker) or until chickpeas are soft, adding more water if needed
6. Remove from heat, mix in lemon juice and add cilantro, if using
7. Serve with your favourite type of grain or my buckwheat roti.
These burgers deserve an exclamation mark!!! Wowzers! I was seriously skeptical before I tried them and have been putting off trying the recipe for weeks but boy, I did not know what I was missing! These were fabulous! They definitely beat out my previous bean burger recipe and are maybe tied with my tofu burger recipe.
I love making stuff that I can freeze and veggie burgers always freeze well. It makes me feel like I am really getting the most of my time – cooking once but getting multiple meals! I LOVE optimizing! High-five to me!
Makes 5-6 burgers
1/2 cups dried green mung lentils
3 inch piece kombu*
3 cups water
1 cup onion, chopped
1 cup carrot, grated
1 cup breadcrumbs (gluten-free)
2 tbsp of ground chia combined with 6 tbsp water
1 teaspoon garlic salt
1/2 teaspoon oregano
1/2 teaspoon salt
1 teaspoon chili powder, more denpending on your tastes
1 tbsp olive oil
1. Wash and soak lentils overnight
2. Preheat oven to 350
3. Combine the chia and water in cup and let sit for about 15 minutes
4. Wash and drain lentils, add water and kombu, and bring to a boil in a large pot or pressure cooker
5. When it starts to whistle (if using pressure cooker) or boil, lower heat, cover, and cook 10 minutes (if using pressure cooker) or more until lentils are ALMOST cooked
6. Add onions and carrots and cook for another 10 minutes or until the lentils are very tender
7. Remove from heat and cool slightly
8. Stir in bread crumbs, flax-water mixture, garlic salt, oregano, chilli powder and salt.
9. Grease a baking tray with the olive oil
10. Make burgers with hand using 1/2 measuring cup per burger and place on baking tray
11. Bake for 30 minutes (or until they start to brown), turning burgers over once
12. Top each burger with your fave toppings (guacamole is always my favourite), some happygut buns and a side of greens!
Adapted from Food.com
*I just discovered kombu! It’s awesome – I add it to my dried lentils and beans when I cook them to make it easier to digest. It works fo real, I get minimal to no bloating and farts! 🙂
I decided to go on my parasite candida cleanse after returning from India. God knows what kind of parasites I have raisin’ the roof up in my gut…. :S
Anywho, it’s pretty tough, I’m not going to lie. These are just a FEW of the things that I CANNOT have:
ALL kinds of sugar, natural or otherwise (this includes honey, maple syrup, all fruits except for tart apples and blueberries)
White stuff (bread, rice, etc.)
Fermented/pickled stuff (olives, vinegar, etc.)
and the list goes on and on…..
Well, I’m mostly vegan and gluten free so the dairy and meat aren’t biggies but taking away my fruit is hard and nuts is hard! I LOVE fruits and nuts!
I was craving something sweet (or should I say my parasites were craving something sweet) so I whipped these biscuits. They were pretty good, especially with the tahini! (I can have seeds on the cleanse – yea boiiii!!)
For any fellow candida cleansers or anyone else who wouldn’t mind challenging their taste buds – check it out! Although, I must warn you, this recipe isn’t for the faint of heart 😉
1 1/2 cups buckwheat flour,
2 tbsp. ground chia seeds
1 tbsp. cinnamon
Pinch of sea salt
1/2 tsp. powdered stevia or 5 drops liquid (use more if it’s not sweet enough)
1/2 cup butternut squash purée
1 cup of water
1/4 cup tahini
1. Mix all together, and you should have a dough that’s slightly sticky.
2. Spoon onto a parchment lined baking sheet and bake for 25-30 minutes at 350°F.
3. Drizzle some tahini on your biscuits.
Adapted from Body Ecology