Postingan

Vegan chickpea tacos recipe

Gambar
Ingredients 6 soft tortillas Taco filling 1 avocado chopped into cubes 2 tomatoes diced 1 1/2 cups chickpeas drained and rinsed 1 green pepper chopped 1/2 big onion finely sliced 6 tbsp red cabbage finely sliced 1-2 tbsp balsamic vinegar (to roast the chickpeas) 1-2 tbsp soy sauce (to roast the chickpeas) fresh cilantro to taste Tahini dressing 1/4 cup tahini 1/8 cup (or more) water (to thin out) 3 tbsp lime juice or lemon juice 2 cloves garlic finely minced 1-2 tsp maple syrup or agave syrup 1/2 tsp onion powder 1/3 tsp salt or more to taste 1/4 tsp black pepper ground 1/4 tsp ground cumin (optional) 1 tsp hot sauce (optional) Instructions Put the chickpeas in a pan/skillet together with the balsamic vinegar and soy sauce. Roast at low-medium heat for about 5 minutes and stir frequently Chop your veggies and the avocado. You can lightly sauté the veggies (onion, green pepper, red cabbage, tomatoes) in a pan/skillet for a few minutes with a little bit of oil or leave them raw (like I d...
Posting Komentar
Baca selengkapnya

QUINOA AND BLACK BEAN TACOS

Gambar
INGREDIENTS 1 tablespoon olive oil 1 small red onion, chopped 2 tablespoons minced garlic 1 cup water 1⁄2 cup organic quinoa 1 teaspoon ground cumin 1⁄2 teaspoon red pepper flakes 1 (15-ounce) can organic black beans, drained and rinsed 1⁄4 cup freshly squeezed lime juice 1⁄2 teaspoon sea salt 1⁄4 teaspoon freshly ground black pepper 6 to 8 small organic corn tortillas, warmed 1 small avocado, halved, pitted, peeled, and sliced INSTRUCTIONS In a medium pot, heat the olive oil over medium heat. Add the onion and garlic and sauté for about 4 minutes, or until the onions turn translucent. Add the water, quinoa, cumin, and red pepper flakes. Bring the water to a boil, then reduce the heat, cover, and simmer for 12 to 15 minutes, or until the quinoa is fully cooked and fluffy. Stir in the black beans, lime juice, salt, and pepper. Spoon the quinoa mixture into the warm corn tortillas, top with the avocado slices, and serve. This article and recipe adapted from site
Posting Komentar
Baca selengkapnya

Lentil Bolognese

Gambar
INGREDIENTS 1 large onion 4 garlic cloves 2 big carrots 2 celery stalks 1 portobello mushroom 1 red pepper 2 tbsp avocado oil (or vegetable oil) 1/2 tsp salt 3/4 cup red wine 2 cups cooked lentils (I use french lentils) 2 cups crushed tomatoes 2 bay leaves 1 tsp Italian seasoning 1 tsp oregano 1 tbsp coconut sugar (or brown sugar) 1 tbsp lemon juice salt & pepper to taste 3/4 cup water 1 large handful of fresh parsley, finely chopped pasta, spaghetti squash, rice…etc. for serving INSTRUCTIONS Add the onion, garlic, carrots, celery, mushroom, and pepper to a food processor and chop into small bits. Heat the oil in a pan on medium-high heat and add in the chopped vegetables and salt. Brown the vegetables in the pan for 15 minutes, stirring frequently. (Do not skip this step! Browing the vegetables is where all the flavour happens!) Once the vegetables are browned, add in the wine. Cook on medium heat until the wine evaporates. Next, add in the lentils, and crushed tomatoes, and the r...
Posting Komentar
Baca selengkapnya

Instant Pot Butter Chicken (Low Carb)

Gambar
INGREDIENTS 2 cups Onion, diced 5 cloves Garlic, minced 4 tablespoons Butter 2 pounds Chicken thighs, boneless, skinless, cut into bite-size pieces 15 ounces Tomato sauce, no added sugar 3 tablespoons Tomato paste 2 tablespoons Red curry paste 2 teaspoons Garam masala 1 1/2 teaspoons Ground ginger 1 teaspoon Salt ½ teaspoon Smoked paprika 1/2 cup Heavy cream Cilantro, garnish INSTRUCTIONS Set your Instant Pot to SAUTE and add butter, onion and garlic. Saute for approximately 5 minutes until the onions are tender. Press OFF to cancel the saute. Add the chicken, tomato sauce, tomato paste, red curry paste, garam masala, ground ginger, salt, and smoked paprika to the Instant Pot. Lock the lid in place and turn the pressure valve to seal it. Set to HIGH PRESSURE for 7 minutes. When the timer goes off do a natural release for 5 minutes and then turn the valve on top to VENTING to let the remaining steam out of the pressure cooker. Remove the lid and using a slotted spoon remove the chicken ...
Posting Komentar
Baca selengkapnya

Instant Pot White Chicken Chili

Gambar
Ingredients 1 cup dried great Northern beans or 2 cups of canned beans rinsed (See note) 1 tablespoon olive oil 2 tablespoon unsalted butter divided 1.5 lbs chicken breast or thighs 1 teaspoon salt 1/2 teaspoon black pepper 3 garlic cloves minced 1 small yellow onion 2 celery stalks chopped 2 teaspoons ground cumin 1/2 teaspoon dried oregano 1/2 teaspoon ground coriander 2 cups water 2 cups low-sodium chicken stock 2 cans green chiles 4 ounces each 1 cup half and half see note 1 tablespoon cornstarch 1 cup whole kernel corn optional 1/2 teaspoon salt 1/4 teaspoon black pepper Instructions If you are using dried beans, place beans in the Instant Pot. Add 5 cups of water, 1 teaspoon of salt and 1 tablespoon of apple cider vinegar. Close the lid, set valve to sealing position, press "manual" or "pressure cook" setting and set the timer to 35 minutes. If you can soak the beans overnight, set the timer to 25 minutes. The Instant Pot will beep and start coming to pressure...
Posting Komentar
Baca selengkapnya

Simple Instant Pot Chicken Stew [Paleo, Whole 30, Low-Carb, Keto]

Gambar
Ingredients 2 lb chicken pieces (3kg) (I used a mix of drumsticks and thighs) 2 onion (diced) 1 can diced tomato 2 cups carrots (diced) 2 cups zucchini (diced) 2 cups button mushrooms (diced) 2 stalks celery (chopped, including the leaves) 1 cup chicken stock (add an extra cup if you want it soupy) 2 cloves garlic 2 tsp salt 1 tsp dried thyme to taste black pepper Instructions Add ALL the ingredients into your instant pot. Seal the lid and set to cook for 30 minutes on HIGH. Quick release the pressure. Serve. This article and recipe adapted from site
Posting Komentar
Baca selengkapnya

whole 30,paleo, 30 minute Best chicken soup: stovetop & instant pot

Gambar
Ingredients 1.5 lb boneless, skinless chicken thighs, diced into 1” pieces 2 cups carrots, diced in 1/2 inch chunks (about 3 long carrots) 2 lbs red potatoes, quartered 1 white onion, halved, and then cut into 1/2 inch slices 5 ribs celery, diced 2 tablespoons olive oil 2 tablespoons minced garlic 5 cups water, mixed with 8 scoops Vital Proteins Chicken Bone Broth, divided OR 5 cups chicken broth 2 tablespoons arrowroot flour 1 tablespoon dried parsley 1 and 1/2 tsp salt 1 tsp pepper 1 tsp dried thyme 1 tsp dried rosemary 2 bay leaves Instructions Heat olive oil in a large stock pot. While oil is heating, season chicken with salt and pepper. Add chicken to the stock pot and cook on high heat for for about 6 minutes, stirring occasionally, until brown on all sides. Remove and set aside on a plate Add onion, celery, carrot and minced garlic to the stock pot. Cook for about 4-5 minutes until onion starts to become translucent, stirring often and scraping the bottom to loosen the browned b...
Posting Komentar
Baca selengkapnya