Wednesday, September 28, 2016

Chickpea Sweet Potato Curry

This is one of the tastiest curries we have made thus far. So good that my hubby wanted it again this week and we just had it last week!

1 yellow onion, diced
2 garlic cloves, crushed
3 cups of cooked chickpeas
5 small purple sweet potatoes (with white flesh), chopped into 3/4" pieces
1 can diced tomatoes
1 cup lite coconut milk (either in can or carton)
1 cup carrot puree* (I found this at Target)
1 T. Trader Joe's curry powder (or other yellow curry powder)
1-2 t. coconut sugar
1/2 t. salt
3 handfuls of fresh baby spinach

NOTE: You could replace purple sweet potatoes with orange if you cannot find them in the store. However, purple-skinned, white-fleshed potatoes are extra delicious in this curry.

* If you can't find carrot puree in the veggies section of your store, you can use baby food carrots (yes!) as long as the ingredients are simply "carrots."

Steamfry onion in the pressure cooker until tender, adding a small amount of water if the pieces begin to stick to the bottom. Add all other ingredients EXCEPT the spinach. Cook on high pressure for 6 minutes with QUICK RELEASE. Stir in spinach leaves, close the pressure cooker top for 5 more minutes (leaving heat on LOW). Serve!

Sunday, September 25, 2016

Slow-Cooker Chipotle Butternut Squash Chili

1 butternut squash, peeled, seeds removed, chopped into bite-sized (or buy a bag pre-chopped)
1 yellow onion, diced
4 cloves of garlic, chopped finely
1 red bell pepper, diced
1 yellow bell pepper, diced
1 15-oz. can of fire-roasted tomatoes
1 15-oz. can of tomato sauce
2 cups veggie broth
1 can black beans, rinsed and drained
1 can red kidney beans, rinsed and drained
1 can cannellini beans, rinsed and drained
1 T. chili powder
1 t. cumin powder
1/2-1 T. coconut sugar
1 bay leaf
1 T. chili in adobo sauce (more or less depending on your spiciness level)
salt to taste (added after cooking)

Add onions to your pressure cooker pot, and steamfry until golden brown on SAUTE/BROWN setting. Add a bit of veggie broth if the onions begin sticking to the bottom. Then, add all of the rest of the ingredients EXCEPT the salt to the pot. Cook on SLOW COOKER setting for 4-6 hours (make sure to move the valve to VENTING)--making sure the butternut squash pieces are tender. If the chili seems thinner consistency than you'd like when it's finished, open the top and cook on the SAUTE/BROWN setting for about 5 minutes until it thickens a bit more. Stir gently while cooking. Serve with Oil-Free Cornbread or Corn Muffins.

Fresh Peach Clafouti

I had 4 very large fresh peaches left from a case I bought at Costco. They looked amazing, but the texture was not that great. I decided to make a no-sugar-added clafouti tonight for my hubby. SO easy to make!

NOTE: Fresh strawberries or blueberries work great instead of peaches, too!

4 large peaches (about 4 cups), chopped into bite-sized pieces
1 jar of strawberry, fruit juice-sweetened jam (like Simply Fruit)
1 1/2 cups of oat flour
1/2 cup of old-fashioned oats
1 t. cinnamon
1 t. baking powder
1/2 cup of unsweetened applesauce
1 cup of unsweetened natural apple juice

Preheat oven to 350 degrees.
Mix the peaches and jam together in a medium-sized bowl.
Pour mixture into a 9x9-in square pan (glass or ceramic work best).
In the same bowl (don't worry about the residue), add in the oat flour, oats, cinnamon, baking powder, applesauce, and apple juice. Stir well to combine. Pour over fruit mixture and spread evenly over the top. Bake for 40-45 minutes until batter on top is cooked well, and the filling is bubbling underneath it. Serve warm

Friday, September 23, 2016

Simple Asian Slaw

1/2 purple cabbage, shredded
1/2 green cabbage, shredded
2 carrots, peeled and shredded
1/4 cup low-sodium soy sauce
1/4 cup lemon juice
1/4 cup maple syrup
1/4 cup rice vinegar
1 t. dark sesame oil (optional)
toasted sesame seeds (optional)

Place shredded cabbages and carrots in a medium-sized bowl.
In a small bowl or jar, combine soy sauce, lemon juice, maple syrup, rice vinegar, and dark sesame oil (if using). Mix dressing into shredded veggies. Chill before serving. Garnish with toasted sesame seeds.

"Chuna" (Chickpea Tuna)

1 can of chickpeas (garbanzo beans), rinsed and drained well
1 celery rib, chopped finely
1 green onion (white part only), chopped finely
a handful of grapes, cut into quarters
2 T. firm tofu
1/2 cup cold water
2 T. apple cider vinegar
1 T. tahini
1 t. date syrup (or other sweetener)
1 t. dijon mustard
1/8 t. dried dill
1 t. kelp granules or 1/4 nori sheet cut into tiy pieces (this gives the "ocean" flavor)
salt and pepper to taste

Mash chickpeas in a bowl until completely mashed (no whole chickpeas). Add chopped celery, green onion, and grapes.
Blend tofu, water, vinegar, tahini, sweetener, mustard, dill, and kelp granules in small blender until smooth. Add salt to taste. Stir dressing into chickpea mixture. Add pepper if desired. Serve on toast with sliced tomatoes and lettuce if desired.

Tuesday, September 13, 2016

Fruit and Nut Bars

1 cup walnuts
1 cup soft Medjool dates
1 cup dried cherries
1 t. vanilla extract
1/2 t. cinnamon
1/8 t. salt

In a food processor, grind walnuts into tiny pieces. Do not over-process. Set aside the ground walnuts to another bowl.
Add the dates and cherries to the food processor. Process until they become a sticky paste. If your dates are not soft, you may need to add a tablespoon of warm water. Add back in the walnuts, vanilla, cinnamon, and salt and process a couple of pulses until everything is combined well.

Transfer the mixture to a piece of parchment paper on a baking sheet. Spread the mixture onto the parchment paper with a silicone spatula or by covering it with a piece of waxed paper and using a rolling pin to spread it to 1/2-inch thick. Place in the freezer for 20 minutes. Remove and cut into 10 rectangles. Store each bar in plastic wrap and keep refrigerated.

Inspired by Amala Vegan

Thursday, September 8, 2016

Overcooked Broccoli Soup

Did you slightly overcook your "steamed" head of broccoli? That's OK! Let's make soup!

1 medium onion, sliced finely
1 previously COOKED head of broccoli florets
1 large or 2 small russet potatoes, diced
4 cups of vegetable broth
1 cup unsweetened cashew or soy milk
1/4 cup nutritional yeast flakes
1 t. salt
1/4 t. black pepper

In a large soup pot, steamfry onions until golden.
Add potatoes and broth. Bring to a boil. Cover and simmer for 20 minutes (or until potatoes are tender).
Turn stove off.
Add previously cooked broccoli, non-dairy milk, nutritional yeast flakes, salt, and black pepper.
Then, blend the soup in a high-speed blender (BlendTec or Vitamix) until very smooth. Warm to serve!


Friday, September 2, 2016

Mrs. Plant Interviewed By Lee Fulkerson, Writer/Director of "Forks Over Knives"

When you have some time, have a listen to the podcast I did with Lee Fulkerson who wrote and directed the feature documentary “Forks Over Knives” and also co-wrote the film “PlantPure Nation”.

VegWorld Magazine - What We Love - Tofu Press

One of my contributions to the latest VegWorld Magazine! LOVE this tofu press!!!

Affiliate Link:

Disclosure: Mrs. Plant makes use of 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.