So we ended up making that fantastic vegan cashew cheese the other day, and we wanted to make a healthy dish that the cheese would complement. We ended up blending grains, greens, and beans together to make a quick and delicious casserole.
Last ep, Chef Brendan McDermott and the Working Class Foodies made homemade hamburger buns and condiments. This time, they share a delicious, healthy, and all-natural recipe for homemade veggie burgers and a simple, easy potato salad.
Chana masala is a kick-ass Indian chickpea dish. It’s super easy to make and a great introduction to Indian cooking. There are literally one zillion billion versions of this dish, and 99% of them are probably awesome. Many chana masala recipes include onion, but I think it’s fine without (I make so many Indian dishes with onions, it’s nice to have a few that are onion-free). I do include asafoetida (hing) and besan (chick pea flour). These ingredients are great in this dish, but not necessary. If not using besan, just add ½ cup of water instead of 1 cup. The asafoetida is wonderful. It stinks. Man, it stinks. It’s also called “devil’s dung”. But that’s just when it’s raw, once you toss it into a simmering skillet, it transforms into a sharp, oniony weirdness that will pleasantly remind you of your favorite Indian restaurant. I’ve only been able to find asafoetida at international food markets, but it’s worth acquiring—especially if you want to make a habit of cooking great Indian dishes at home. If foregoing the asafoetida, try adding 1 finely chopped medium-sized onion between the cumin seeds and the tomatoes. Coriander powder is great in this dish, too. But the way I usually prepare it is like this:
ingredients:
1 15 oz can CHICK PEAS (or 2 cups)
1 15 oz can DICED TOMATOES (or 2 fresh diced)
1 tsp GARLIC (minced)
1 tsp GINGER (minced)
1 HOT PEPPER (minced)
1-2 Tbsp OLIVE OIL
1 Tbsp CHICKPEA FLOUR (also called besan)
1 tsp CUMIN SEEDS
1 tsp CHILI POWDER
1 tsp GARAM MASALA
½ tsp TUMERIC
1/8 tsp ASAFOETIDA (optional, also called hing)
SALT (to taste)
directions:
In a skillet, heat oil on medium high heat. When the oil is heated, add the cumin seeds and asafoetida. Stir and allow to simmer for just a few moments. Once the seeds begin to crack, add the chick pea flour and continue stirring. The flour will absorb the oil. Stir for approx. 1 minute and then add the diced tomatoes. Mix well and allow the tomatoes to bubble. As the tomatoes cook down, you can crush them with your stirrer for a smoother chana massala. Add the minced ginger and garlic and hot pepper. Add the chili powder and turmeric. After the tomatoes have cooked 4-5 minutes, add the chick peas, garam masala, and salt to taste. Mix well and add 1 cup of water. Bring the dish to a bubble, then reduce to a simmer, cover, and allow cooking for 10 minutes.
After 10 minutes, the chickpeas will be soft. Use a fork or potato masher to smash some of the chickpeas; this will help thicken the chana masala along with the chickpea flour added earlier. Simmer uncovered to the desired consistency, remove and serve. Garnish with fresh coriander leaves. Serve with rice or on its own, it’s great either way.
Bon appétit!
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chana masala recipe chole Indian chick pea peas vegetarian vegan garbanzo beans bean dinner lunch idea kitchen India Pakistan restaurant cooking food culinary instruction school tutorial easy how to cook howto how-to fromundertherock chef buck redbuck
Derek from Excuse Proof Fitness at http://excuseproof.com shows how to make a quick and easy turkey chili recipe in a crock-pot or slow cooker. Be sure to hit like if you enjoy the video, and subscribe to the channel for fast healthy recipe ideas and tips because every “like” helps the channel grow. Thanks!
For more healthy living tips for busy people, be sure to check out these Excuse Proof Fitness pages:
This recipe is excellent for those who want to get a lot of food made in a little bit of time. In about 10 minutes, you can have healthy food that lasts you a few days. That is, unless you live with people who are going to help themselves to your delicious chili! In which case, don’t expect it to last too long.
Ingredients:
2lbs of ground or “stew” lean meat (beef, chicken, turkey, bison, etc.)
1 can of black beans
1 can of kidney beans
½ cup of organic brown rice
1 cup sliced mushrooms
1-2 cups water (I would recommend one although we used two)
2-4 cups V8 or similar vegetable juice (In the video we used 3.5)
Spices:
Chili Powder 2 tablespoons — up to you how much
1 tablespoon Pre-minced garlic or pre-peeled garlic
1 tsp of each:
Oregano
Basil
Sage
Thyme
or 1-2 tablespoons of
Italian Seasoning Mix
Chili Seasoning Mix
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Visit http://www.learnrawfood.com to see more raw food recipes. Part 1: Raw food author and chef Jennifer Cornbleet shares how to prepare delicious California rolls using raw nori seaweed, avocado, cucumbers and other vegetables. From her DVD, Raw Food Made Easy.
California Rolls are raw, vegetarian sushi rolls that swap out imitation crab meat for crisp, all-natural vegetables with thin slices of delicate avocado, wrapped in a thin sheet of nori seaweed.
Avocado is what gives California Rolls their name. California produces about 90 percent of the nation’s avocado crop and San Diego County is considered the Avocado Capital of the U.S., producing 60 percent of all the avocados grown in California.
Before she gets rolling with her sushi, Jennifer shows you how to create your ‘mise en place,’ a French culinary term that refers to prepping your ingredients and utensils. She covers basic knife skills in a simple step-by-step process as she slices and dices her way through:
• Cucumber
• Carrot
• Bell Pepper
• Avocado
You’ll learn a fool-proof technique for removing the seed from an avocado and discover a simple method for removing the delicate flesh without mashing it.
With her assembly line of ingredients ready to roll, Jennifer brings it all together with the help of a bamboo sushi mat in Part 2.
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You can’t have sweet potatoes without brown sugar? Or can you. Today we are going to challenge my southern household notion. We are going to make mashed sweet potatoes with the pleasant surprise of dates. Even though they are still full of sugar (which is kind of the point), at least it is a natural sugar. I have never done this before, so join me for the journey.
Ingredients:
2 large sweet potatoes (I don’t know the poundage because the came from somebody’s backyard, not the store)
1 cup or 10 dates, pitted
1/2 cup almond milk
2 tablespoons vegan butter
Directions:
Bring a large pot of salted water to a boil over high heat.
Cleanse, peel, and roughly chop the sweet potatoes.
Toss them into the water and boil for 20-25 minutes until fork tender.
In a food processor, ladle in about a 1/2 cup of the hot water from the boiling pot along with your dates. Blend until a puree forms.
Remove the boiling pot from the heat and drain the water.
Place about a third of the cooked parsnips into the food processor along with the almond milk, vegan butter, garlic, rosemary, and salt. Blend until smooth.
Dunk the rest of the tender parsnip chunks into the processor and blend all it together until smooth.
Place the sweet potatoes into the food processor with the date puree, almond milk, and vegan butter.
You can serve these as you would any sweet potato. I am just going to eat them alone. And if you are really bad, sprinkle with powdered sugar and you will see fireworks.
My Verdict:
Attribution and other sweet potato mashed potatoes recipes:
iLoveFlavor Sweet Potato – How to Microwave and Mash – Mashed Sweet Potatoes
Inspired by the Julie and Julia Project, the Southern Queen of Vegan Cuisine will take on the Paula Deen Southern Cooking Bible. Veganizing 328 butter-laden, pork-filled recipes in 328 days. This is a test . . . this is only a test of skill, imagination, and physical & mental fortitude.
New York pizza Hoppin’ John New Mexico green chile Homemade buttermilk biscuits Tasso Whole Maine lobster Calabash-style shrimp and hushpuppies Kansas City barbecue ribs Hot glazed Krispy Kreme San Diego fish tacos New York pizza Hoppin’ John New Mexico green chile Homemade buttermilk biscuits Tasso Whole Maine lobster
So we ended up making that fantastic vegan cashew cheese the other day, and we wanted to make a healthy dish that the cheese would complement. We ended up blending grains, greens, and beans together to make a quick and delicious casserole.
Last ep, Chef Brendan McDermott and the Working Class Foodies made homemade hamburger buns and condiments. This time, they share a delicious, healthy, and all-natural recipe for homemade veggie burgers and a simple, easy potato salad.
Chana masala is a kick-ass Indian chickpea dish. It’s super easy to make and a great introduction to Indian cooking. There are literally one zillion billion versions of this dish, and 99% of them are probably awesome. Many chana masala recipes include onion, but I think it’s fine without (I make so many Indian dishes with onions, it’s nice to have a few that are onion-free). I do include asafoetida (hing) and besan (chick pea flour). These ingredients are great in this dish, but not necessary. If not using besan, just add ½ cup of water instead of 1 cup. The asafoetida is wonderful. It stinks. Man, it stinks. It’s also called “devil’s dung”. But that’s just when it’s raw, once you toss it into a simmering skillet, it transforms into a sharp, oniony weirdness that will pleasantly remind you of your favorite Indian restaurant. I’ve only been able to find asafoetida at international food markets, but it’s worth acquiring—especially if you want to make a habit of cooking great Indian dishes at home. If foregoing the asafoetida, try adding 1 finely chopped medium-sized onion between the cumin seeds and the tomatoes. Coriander powder is great in this dish, too. But the way I usually prepare it is like this:
Derek from Excuse Proof Fitness at http://excuseproof.com shows how to make a quick and easy turkey chili recipe in a crock-pot or slow cooker. Be sure to hit like if you enjoy the video, and subscribe to the channel for fast healthy recipe ideas and tips because every “like” helps the channel grow. Thanks!
Visit http://www.learnrawfood.com to see more raw food recipes. Part 1: Raw food author and chef Jennifer Cornbleet shares how to prepare delicious California rolls using raw nori seaweed, avocado, cucumbers and other vegetables. From her DVD, Raw Food Made Easy.
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Rajathi’s Family Kitchen RFK
You can’t have sweet potatoes without brown sugar? Or can you. Today we are going to challenge my southern household notion. We are going to make mashed sweet potatoes with the pleasant surprise of dates. Even though they are still full of sugar (which is kind of the point), at least it is a natural sugar. I have never done this before, so join me for the journey.
New York pizza Hoppin’ John New Mexico green chile Homemade buttermilk biscuits Tasso Whole Maine lobster Calabash-style shrimp and hushpuppies Kansas City barbecue ribs Hot glazed Krispy Kreme San Diego fish tacos New York pizza Hoppin’ John New Mexico green chile Homemade buttermilk biscuits Tasso Whole Maine lobster
Watch Claire Robinson prepare nice and healthy Bacon and Egg Salad.