Wednesday, April 5, 2017

Crispy Cheezy Roasted Cauliflower

I can't stand the texture of roasted cauliflower and broccoli. It's not tender. And, it's hard to get seasonings to stick! I thought of this idea to cook the cauliflower some first before applying the seasoning, then roast it. It came out DIVINE!

1 head of cauliflower, remove leaves ONLY and rinse the whole head
1/4 cup of nutritional yeast flakes
1 t. garlic powder
1 t. onion powder
1/2 t. paprika
salt to taste

Preheat oven to 450 degrees F. (425 degrees if your oven gets really hot!)
Place entire head of cauliflower, florets down, into your Instant Pot. Add 1 cup of water to the pot. Cook on high pressure for 2 minutes with quick release.
While cauliflower is cooking, put the nutritional yeast and spices into a large bowl.
When the cauliflower is done, simply cut off the florets easily (because they are softer now) and drop them into the seasonings. Stir the cauliflower around with a silicone spatula to coat all of the pieces with the seasoning.
Place the coated cauliflower on a baking sheet on parchment paper or a silpat mat.
Roast in the oven for about 20 minutes, or until tender. Keep your eye on them so they don't burn.

NOTE: If you do not have an electric pressure cooker, you can steam the cauliflower (cutting it into florets first) for just a few minutes.

Tuesday, April 4, 2017

Oil-Free Samosa Pancakes

2 1/2 pounds of medium-sized Yukon Gold potatoes, peeled and cut in half
1/2 t. cumin seed
1/2 red onion, chopped finely
2 cloves of garlic, crushed
1-2 green chilis (the tiny ones you get at the Indian store or Serrano peppers will work, too), de-seeded and chopped finely (Caution: USE GLOVES)!
2 T. freshly chopped cilantro
1/2 t. cumin powder
1/4-1/2 t Indian red chili powder (do not use Mexican chili powder, which is VERY different!)
1/2 t. turmeric powder
1/2 cup frozen peas
Salt to taste

Place peeled potato halves into the the Instant Pot with 1/2 cup water. Cook on high pressure for 6 minutes with Natural Release.

While potatoes are cooking, warm a skillet to medium-high heat. Toss in the cumin seeds and stir for about 30 seconds until aroma is present. Add the onions, garlic, chilis, and cilantro with a little bit of water. Saute until tender (adding a little water if needed to keep them from sticking to the pan). Add in the cumin powder, red chili powder, and turmeric. Stir until everything is well combined and warmed through. Set aside.

Pre-heat oven to 450 degrees F or heat your indoor grill to 325 degrees.

Drain the water completely from the potatoes, but leave them in the pressure cooker pot. Mash them roughly with a hand potato masher or hand blender. Don't blend them too smooth if you plan to make them into pancakes. If you want to make them into smoother mashed potatoes, blend them with a hand blender. Add in the veggie/spices mixture and stir until well combined. Add in the frozen peas and stir well to distribute them.

In Oven:
Spoon mixture into blobs onto a parchment paper-lined baking pan. Flatten the mixture with a spatula or spoon. Bake in the oven for 20-30 minutes until golden brown and crispy on the outside. Flip them and bake for 10 more minutes. Serve warm.

In Indoor Grill: Spoon mixture into blobs onto the grill plate. Flatten the mixture with a spatula or spoon. Close the top and cook for 20-30 minutes until golden brown and crispy on the outside. Serve warm.


Product Review: Hamilton Beach Indoor Grill with Removable Plates


I have wanted to buy a "George Foreman"-style indoor grill to cook my potatoes into crispy pancakes, but I didn't want to spend that much money and I wanted the appliance to be REALLY easy to clean. I FOUND IT!

This Hamilton Beach brand Indoor Grill has removable, non-stick plates and is reasonably priced. One side is rippled and the other plate is flat. You can even cook pancakes on the flat side if you open it up completely.

I have cooked smashed potatoes, hash browns, and mash potato/cauliflower mix on this grill with incredible success! I set the temperature to 325 degrees so they don't burn but still have that crispy crunch. I'm in LOVE!! And, you can simply wipe off the plates easily or remove them with the click of a button and wash them in the sink or dishwasher.

If you decide to purchase this appliance, please us my affiliate link: http://amzn.to/2n7vHM7


Disclosure: Mrs. Plant makes use of Amazon.com affiliate links when they are available. These are products I have personally purchased and recommend based on my experience with them. Your use of these links for product purchases provides me with a commission which pays for the food and supplies I use to keep this website alive. However, your use of these links as a reader is not required.

Monday, April 3, 2017

Book Review: Thin From Within by Joseph J. Luciani, PH.D.

As most of you know, I was able to lose 50 lbs. by adopting a whole foods plant-based lifestyle. But, I didn't change some of the destructive habits in the process. Thin From Within by Joseph J. Luciani, PH.D. is helping me learn some awesome tools to create habit reformation in my life.

If you struggle with losing weight and keeping it off, or if your weight loss is stalled, check out this book. Luciani offers a self-coaching plan to help you make permanent habit changes that will help you break free from some of the obstacles in your way of success.  I HIGHLY recommend this book!

Disclosure: Mrs. Plant makes use of Amazon.com affiliate links when they are available. These are products I have personally purchased and recommend based on my experience with them. Your use of these links for product purchases provides me with a commission which pays for the food and supplies I use to keep this website alive. However, your use of these links as a reader is not required.

Thursday, March 23, 2017

Roasted Eggplant Hummus

1 eggplant, free of blemishes
1 1/2 cups of cooked chickpeas (homecooked in the pressure cooker are best!)
2-3 cloves of garlic (make sure it is fresh) or you can roast a head of garlic with the eggplant and use that instead
3 T tahini
2 T. fresh lemon juice
1/2 t. cumin powder
1-3 T water (depending on the consistency you like)
salt to taste

NOTE: You can also roast a head of garlic instead of using raw in this recipe. Simply cut the top of a head of garlic off, revealing each clove. Drizzle a tiny bit of water over the head, wrap loosely in foil, and roast with the eggplant on the tray at 400 degrees for 1 hour. Squeeze cloves out and into the blender.

Pre-heat oven to 400 degrees F. Wash eggplant well and prick it several times on all sides.
Place the eggplant on a baking tray on top of a silpat mat or parchment paper.
Roasted eggplant should begin to implode when done
Cut open and let cool before removing flesh from the skin
Roast for 1 hour to 1 hour and 15 minutes--until the eggplant begins to implode.
Remove the eggplant from oven and cut it open lengthwise to cool.
Scrape out the center (including the seeds) and add to your high-speed blender jar.
Add all of the rest of the ingredients and only 1 T. of water and blend until VERY smooth. If needed add additional T of water as needed to reach desired consistency.

Serve with fresh, raw veggies, baked oil-free lavash crackers (made from Trader Joe's whole wheat lavash bread -- instructions below), or whatever you like to dip into your hummus!

To make whole wheat lavash crackers:
Buy Trader's Joe's Whole Wheat Lavash Bread.
Cut into small rectangles and bake (no oil!) in the oven at 325 degrees until crispy (8-12 minutes, depending on your oven. Cool.