October Unprocessed - Day 7 - Horses for Hope fund raiser

Can you believe that we are closing out the first week of October Unprocessed already? It has been a great week for us and we hope you feel the same way!
For breakfast I had a instant pot steel cut oatmeal and our son had a mulberry, papaya, mango, chia cereal with almond milk and a pan (water) fried plantain with pineapple, (thanks Yvette)
The first Saturday of each month we host a Whole Food Plant Based Potluck for lunch.
Our son's therapeutic riding group is having a fund raiser at Chipotle's. Our dinner tonight is a salad with black beans, fajita veggies, salsa and guacamole.

October 2017 Potluck

This month's theme is North Africa. Everything was DELICIOUS!!!!
Next month, November, will be holiday dishes.

Vegan Mafrum we baked these instead of frying them at 350 for 20 minutes. We used vegetable broth instead of oil

Moroccan Chickpea Stew 2 small sweet potatoes were substituted for the carrots.

Lentil Salad

3 cups cooked lentils
1 1/2 cups chickpeas
4-6 scallions
2 ripe tomatoes or 4-6 vine tomatoes
1/2 cup cilantro or parsley
juice if two lemons
3 cloves garlic, chopped
1/2 tsp cumin
salt and pepper to taste
1/8 tsp cayenne
2-3 TBS olive oil

Ethiopian Spiced Potatoes, carrots and  cabbage

Snack Tray of almonds, figs, and chickpeas

Fig and Apricot Tart

October Unprocessed - Day 6 - Chickpea Patties

Our son is eating his usual breakfast but with grapes instead of plantains, lunch and snack. I had instant pot steel cut oatmeal leftovers.
For lunch we had leftovers and salads.
Tonight is our date night, so our son will be Chickpea patties  using broth instead of oil to sauté the vegetables. We saved the aquafaba for future use.  He also had the leftover baked beans and potato wedges.
This week my husband and I went to Patrick Jane where I will get a gluten free vegetable pizza containing artichoke hearts, black olives, sliced tomatoes, red peppers, shiitake mushrooms, and onions, no cheese or vegan cheese.

October Unprocessed - Day 5 - Jackfruit Ribs

One day a week I water or herbal tea fast for 24 hours, usually from dinner to dinner time.
Our son had a mulberry, papaya, mango chia cereal with almond milk and a cup of grapes halved.
For lunch he had a salad with leftover
His snack was apples and dates.
For dinner we made Jackfruit ribs with homemade vegan baked beans, and potato wedges. Our son wanted the paleo bread using aquafaba instead of eggs.

The Jackfruit ribs recipe will be in my upcoming recipe book, Got Nuts. It is made from fresh jackfruit, almonds, spices, vegetable broth and a homemade BBQ sauce.

Potato Wedges We used pinenut parmesan

Vegan Baked Beans
Ingredients:
2 TBS vegetable broth
1/2 cup onions, diced
1/2 cup pepper, diced
2 garlic cloves, minced
1 tsp mustard powder
1 can northern beans, do NOT drain
2 TBS maple syrup
2 TBS tomato paste

Directions:
1. broth sauté the onions, peppers and garlic
2. combine the remaining ingredients and the sautéed vegetables in an 8x8 baking dish
3. bake at 350 for 25-30 minutes

October Unprocessed - Day 4 - Red Lentil Curry on Baked Potatoes

For breakfast our son had a mulberry, papaya, mango chia cereal with almond milk and a pan (water) fried plantain. I went to Chanticleer for brunch and had a pear and pom salad, subbing an avocado for the cheese.
Our son's lunch was salad with leftover.
For our snack we had apples with dates
For dinner we made a Red Lentil Curry served on a baked potato

Ingredients
1 onion, diced
1 bell pepper, diced
4 cloves garlic, minced
1 TBS ginger, minced
1 can tomatoes
1 tsp curry powder
1 tsp cumin
1/2 tsp turmeric
1/8 tsp cinnamon

We tomato juice sautéed the vegetables until the onions were soft.
We then added the

1 cup red lentils, rinsed
2 cups vegetable broth
Bring to a boil, reduced the heat and added
2 cups broccoli, chopped into bit-size pieces
covered to simmer until lentils are soft, ~10 minutes

4 baking potatoes, we cooked them in the instant pot, 2-3 pounds on the rack with 1 cup of water for 3 minutes.

Scoop out the potatoes and add potato to the Red Lentil Curry. Top scooped potato with Red Lentil Curry and finish with Cashew Sour Crème from yesterday.

October Unprocessed - Day 3 - Black Bean and Quinoa Burritos

For breakfast I had steel cut oats from the instant pot recipe book and our son had a mulberry, papaya, mango chia cereal with almond milk and a pan (water) fried plantain.
For lunch we a salad and leftovers.
For snack we had apples and dates.
For dinner we made Black Bean and Quinoa Burritos.

Ingredients:
1 onion, chopped
2 sweet peppers, diced
4 garlic cloves, minced
2 TBS lime juice
1 TBS cumin
1 TBS minced jalapeno
1 tsp chipotle chili powder
1 tsp chili powder
1 tsp paprika
1 tsp oregano
1 tsp coriander
salt to taste
1 cup quinoa
2 cups vegetable broth, plus 1/4 to 1/2 cup broth for sautéing

soak black beans 8-12 hours, drain, rinse

Engine 2's rice and almond tortillas

Instructions:

1. Press the sauté button on the instant pot and wait for it to heat up. Add the broth. When the broth is simmering add the chopped onion , garlic, and peppers. Cook for about 3 minutes until the vegetables are softened.
2. Stir in the chili powders, oregano, cumin, paprika, lime juice, salt
3. Divide the sautéed vegetables and spices in half, leaving half in the instant pot
4. Stir in the vegetable stock and quinoa
5. Secure the instant pot lid. Press the manual setting and set timer for 8 minutes. Allow it to release pressure naturally
6. We have a second pot liner, so we add enough water to cover the beans, Set the instant pot setting to manual for 25 minutes. Allow it to release pressure naturally
7. Drain beans
8. Add the second half of the vegetables to the beans
9. The beans and quinoa can be combined or kept separate, my husband likes them separate
10. Heat tortillas in a skillet for a minute or 2 on each side.
11. Place about 1/2 cup of bean and quinoa filling in tortilla and roll
12. Serve with cashew sour crème, avocado, cilantro, salsa

October Unprocessed - Day 2 - Italian Stew

For breakfast I had a berry smoothie (blueberries, pea shoots, almond milk, orange, flax) and our son had a mulberry, papaya, mango chia cereal with almond milk and a pan (water) fried plantain.
For lunch we went to Chipotle having a salad with black beans, fajita veggies, salsa and guacamole. Our son's bowling team goes to Chipotle every Monday after bowling.
For snack we had apples and dates.
For dinner with the cool weather, soup is a great option for our Monday. We were able to buy sweet peppers at the farmers market for $2. We will be eating them until they are gone this week. We served this with Paleo Bread Flat Bread topped with rosemary using the northern bean aquafaba (1/2 cup) to replace the eggs.

Italian Stew

Ingredients

• 1 yellow onion, about 1 cup, chopped
• 2 sweet peppers, chopped and deseeded
• 3 cloves garlic, about 1 heaping tablespoons minced or crushed
• 1/2 teaspoon sea salt plus more to taste
• 1/2 teaspoon red chilli flakes
• 1 tablespoon dried oregano
• 1 tsp dried basil or 1 TBS fresh
• 1 tsp dried parsley or 1 TBS fresh
• 1/2 cup dry red wine or broth
• 2 cups vegetable stock, extra for sautéing vegetables
• 2 large carrots | about 2 cups diced
• 1/2 teaspoon ground black pepper
• 1 can | 14.5 oz tomatoes
• 1 can rinsed and drained northern beans, save the aquafaba as for an egg replacer for the bread
• 1/2 cup dry millet

Instructions:

1. Press the sauté button on the instant pot and wait for it to heat up. Add the broth. When the broth is simmering add the chopped onion , garlic, and peppers. Cook for about 3 minutes until the vegetables are softened.
2. Stir in the chili flakes, oregano, basil, parsley
3. Stir in the red wine cook or broth about 4-5 minutes
4. Stir in the vegetable stock, beans, carrots, millet, and tomatoes
5. Secure the instant pot lid. Press the manual setting and set timer for 18 minutes.
6. Use the quick release method or allow to release pressure naturally