And process at a moderate speed until it gets a little clumpy, like a crisp topping.
With lightly oiled hands, press this mixture into two small dishes, that are at least 1.5 inches tall and that have an area of about 25 square inches (a bowl will do, I use rectangular dishes).
Toss these in the freezer.
Now, in the food processor that you’ve just rinsed out, whiz together:
zest of 1/2 an orange (but only if the orange is organic)
juice of 1/2 an orange
You’re just going for the ‘idea’ of orange, not the full-on flavour. Omit the zest if the orange isn’t organic, because you can bet it was sprayed with pesticide.
When this is all creamy, add:
10 macadamia nuts that you’ve blitzed in a grinder until gooey
Process. Then add:
1 cup of (preferably) distilled water
2 heaping tablespoons of honey
Whiz this again. The mix should look like a runny smoothie, as indeed that’s what you’re going for.
Pour this mixture into an ice cream maker. If you don’t have an ice cream maker, use frozen bananas to make the pie filling, and blitz all the ingredients together at the same time.
Once you have a jelled filling (after about 20 mins, or if you’re using frozen bananas, once you’re done processing), spoon the filling into the prepared bowls/dishes, and toss them back into the freezer with some wrap over them for at least two hours.
Remove wrap and serve. Makes two sizeable portions or four conservative portions.
Let’s face it, switching to a plant-based diet for the first time is a slightly scary notion. For one, not many of us know of balanced dishes that do not contain meat or other dairy products. In fact, most vegetarians that are starting out find themselves restricted to eating frozen deli foods like vegetarian pizzas and burgers. It is no wonder that not many of them make it past the first month.
However, a little bit of digging unveils recipes for some of the tastiest, most balanced dishes that both vegans and non-vegans can heartily enjoy. These four easy, healthy and delicious home recipes are no doubt the best recipes for vegans that are starting out.
1. Three-Bean Chili with Spring Pesto
Once you take the plunge into the no-meat-zone, you have to source your daily protein content from other foods. This three-bean chili satisfies your protein requirements as it is made using three high-protein legumes: kidney beans, chickpeas, and cannellini.
· 1 can of chickpeas, rinsed and drained.
· 1 can of cannellini beans, rinsed and drained.
· 1 can of kidney beans, rinsed and drained.
· 3tbsp of chopped pine nuts.
· 2 carrots, diced.
· 1 can of diced tomatoes.
· 1 yellow onion, chopped.
· ¼ cup of extra virgin oil.
· 1 clove of garlic, chopped.
· 1 cup of parsley, chopped.
· Salt and black pepper.
a) Heat 1 tablespoon of the virgin oil in a saucepan on medium-high heat. Add the diced carrots and the chopped yellow onion and cook until tender.
b) Add the can of tomatoes, liquid and all, � teaspoon of pepper and 1 � teaspoon of salt. Let it boil.
c) Add the cannellini, the kidney beans, and the chickpeas and cook for about 3 minutes.
d) Throw in the remaining ¼ cup of virgin oil, � teaspoon of salt, � teaspoon of pepper, the chopped pine nuts, the garlic and the parsley into a small bowl.
e) Serve the three-bean chili in separate bowls and top with the pesto. This dish can also be served with warm, crusty bread.
2. Asian Hot Pot
One of the perks of being a vegetarian is that there is a wide variety of exotic foods you get to try now that your mind has been opened to different flavors. This exotic Asian noodle soup incorporates mushrooms to create a tasty, well-balanced dish.
· 1 3.75oz package of thin rice/bean thread noodles.
· 8 ounces of edible mushrooms (preferably shitake), thinly sliced with stems removed.
· 6 cups of vegetable or chicken broth (preferably low-sodium chicken broth).
· 2/3 cups of soy sauce (low sodium).
· 8 ounces of green beans cut into 2-inch pieces.
· 4 carrots, sliced thinly.
· 4 scallions, sliced thinly (green and white parts only).
· 2 tbsp. grated ginger.
· 1 tbsp. olive oil.
· 1 tbsp. chili sauce (optional).
a) Follow the instructions on the noodle packaging and prepare the noodles. Thereafter, drain them and cut them into 3-inch pieces.
b) Heat the olive oil in a saucepan over medium-high heat. Add the mushrooms and cook for about 2 minutes while occasionally stirring.
c) Add the grated ginger, the broth, the soy sauce and the chili sauce and mix well. Let it boil.
d) Throw in the green beans, the scallions, and the carrots and cook for about 6 minutes until the vegetables are tender.
e) Serve the noodles in separate bowls and spoon the soup over them.
3. Eggplant Curry with Basil and Tomatoes
Eggplant is a vegan favorite for many, not just because of its meaty texture, but also because of its mildly unique taste. You can use it as a protein substitute in a number of vegan dishes and try it out with different sauces for a truly enjoyable treat.
· 1 eggplant, cut into �-inch pieces.
· 1 cup of rice (preferably white basmati rice).
· 2 pints of cherry tomatoes, halved.
· 1 onion, finely chopped.
· 1 can of chickpeas, rinsed and drained.
· � cup of basil.
· ¼ cup of low-fat Greek yogurt.
· 1 � teaspoons of curry powder.
· 1 tbsp. of olive oil.
· Black pepper and salt.
a) Cook the rice in a medium-sized saucepan with a tight lid with 1 � cups of water and � a teaspoon of salt. Let it boil, stir the rice, then reduce the heat to low and let it simmer for about 18 minutes. Thereafter, set aside the saucepan and let it stand covered for about 5 minutes.
b) Heat some oil in a saucepan, add the onions and cook for about 6 minutes until softened.
c) Add the tomatoes, the eggplant, curry powder, a teaspoon of salt and ¼ teaspoon of black pepper. Stir the ingredients in for 2 minutes until the mixture becomes aromatic.
d) Add 2 cups of water to the mixture and let it boil. Afterward, reduce the heat and let it simmer for around 15 minutes until the eggplant becomes tender.
e) Add the chickpeas and stir for about 2 minutes until heated.
F) Set aside the saucepan and add stir in the basil into the vegetables. Serve the rice into individual bowls and scoop the vegetables over with yogurt, if preferred.
4. Peanut Squash Stew
This delicious and nutritious squash stew is served with rice and a sprinkling of chopped peanuts for added flavor. Special thanks to John James for pointing out this one. Get creative with some ingredients to create your own recipe for this tantalizing dish.
a) Heat the peanut oil in a skillet and add the onions. Cook for about 15 minutes then adds the chili, garlic, ginger, cumin, and salt. Cook for another 5 minutes while lightly stirring occasionally. Stir in the tomato puree, peanut butter, acorn squash and brown sugar.
b) Cover it and let it cook over medium heat for about 30 minutes until the squash becomes tender.
c) Throw in the black-eyed peas and let them heat through. Serve the stew over white or brown rice and sprinkle with the chopped roasted peanuts.
Some of these recipes are downright amazing. What’s more, you do not need a pantry full of meats and cheeses to make any one of them. Always give yourself ample time to prepare the meals as you may not be used to preparing some ingredients. These recipes are not only healthier than convenience foods, they are also tastier and more satisfying. Do not be shy to visit the produce section. Most importantly, have fun in the kitchen.
Hello. This is Fred Jones, brand new content writer for youcangreenyourcousine.com. As you may have noticed already our website was gone for quite some time due to lack of time and involvment into other projects by the main editor Gail Davis Rhamy.
However, the site is getting back on track and Gail has hired me and a well known blogger John James to hop into this project and revive it to the level it once was.
We will be providing you content each month in rotation so you will even hear from Rhamy as well. New recipes are coming, baby.