October Unprocessed - Day 13 - Bean burgers

For breakfast I had a Delicious smoothie our son had is usual breakfast
For lunch we had a huge salad and leftovers
For snack we had pears and dates
For dinner we had Chickpea burgers (broth instead of oil) with Broccoli Salad and sweet potato air fried fries

Aquafaba Cheddar

I altered this aquafaba cheddar recipe to reduce the oil and eliminate additives. This is not a hard cheese, more for sauces, mac and cheese, Mexican dishes, some even like it on nachos....
Ingredients:
• 1/4 cup raw cashews, soaked overnight or boiled for 15 minutes
• 1 cup aquafaba (preferably chickpea or other light colored bean)
• 2 TBS tapioca starch
• 1 TBS nutritional yeast
• 2 TBS tomato paste
• 1 tsp miso paste
• 1/2 tsp onion powder
• 1/2 tsp paprika
• 1/4 tsp turmeric (for color)
• 3/4 tsp salt
• 1 TBS refined coconut oil, liquid
• 1 tsp raw apple cider vinegar

Directions:
Place all the ingredients in a high speed blender
pour into a sauce pan on medium heat
whisk until thick
pour into the dish being prepared or into a glass container, cover and refrigerate until ready to use

October Unprocessed - Day 12 - Chickpea Cutlets with Mashed Potatoes

My last day of the fast until dinner time.
Our son is eating his usual breakfast with plantains and pineapples,
For lunch a salad and leftovers
For snack pears and dates
Thursday night is our date night, so our son will be eating chickpea cutlets and gravy with mashed potatoes (using vegetable broth instead of milk) and broccoli with aquafaba cheddar while my husband and I out on a date.

Mushroom gravy
4 cups of mushrooms
2 cloves of garlic, minced
2 TBS tapioca starch (any starch or flour can be used)
2 cups vegetable broth
1 tsp parsley, dried
1/2 tsp thyme
salt and pepper to taste
Directions:
broth sauté the mushrooms and garlic until soft
whisk together starch and 1/2 cup broth, whisk into mushrooms on medium heat until thick
slowly whisk in the remaining broth and herbs

Instant Pot Vegan Mashed Potatoes
ingredients
3 pounds potatoes, 1 inch cubes
1 1/2 cups water
Directions:
place the potatoes and water in the instant pot liner, seal the lid, set to manual 5 minutes
allow the pressure to naturally release for 10 minutes and then release the remaining pressure
drain the water from the potatoes
Add 1 cup vegetable broth
salt and pepper to taste

October Unprocessed - Day 11 - Mafrum

I am still fasting.
Our son had a mulberry, papaya, mango chia cereal with almond milk and a pan (water) fried plantain and pineapples.
For lunch he a salad and leftovers.
For snack he had apples and dates.
I made Mafrums doubling the recipe for our monthly potluck and froze half of the mafrum after being baked. We use vegetable broth instead of oil. We baked the chickpea coated Mafrums on parchment paper at 350 for 20 minutes.
I served this over spaghetti squash.

October Unprocessed - Day 10 - Mexican Stuffed Peppers

I

water or herbal tea fast for 72 hours each month, Monday dinner to Thursday dinner. This is what I will be doing for the next couple of days. I am still preparing meals for the family during this time.
Our son had a mulberry, papaya, mango chia cereal with almond milk and a pan (water) fried plantain with pineapple.
For lunch he a salad and leftovers.
For snack he had apples and dates.
I made Mexican stuffed peppers

Millet stuffing:

1 cup millet
1 pint canned tomatoes
1 onions, chopped
1 TBS jalapeno, minced
1 tsp cumin
1 tsp chili powder
1 tsp oregano
1 TBS molasses
1 TBS cacao nibs
1/2 tsp saffron + 2 TBS warm water
salt and pepper to taste

Directions
broth sauté onions, pepper and garlic in the instant pot
stir in herbs, molasses, and cacao nibs  until nibs melt
add millet in instant pot with 1 2/3 cup of water or vegetable broth
set to manual for 10 minutes, making sure the lid is locked. Allow it to releases naturally

Cooking Black Beans
1 cup black beans, soaked 8-12 hours, drained, rinsed

Directions
add water or broth covering the drained beans
set to manual for 20 minutes, making sure the lid is locked. Allow it to release naturally.
Drain excess liquid
Add beans (we only added half of the beans) to millet stuffing

Stuffing peppers
4 bell peppers, removing the tops and seeds from peppers
Black bean and millet stuffing
aquafaba cheddar

Directions:
Set rack and add 1 1/2 cups of water to bottom
Fill the peppers with the black bean and millet stuffing
Set stuffed peppers on top of the rack
Manual setting 10 minutes. Allow it to release naturally
Top with aquafaba cheddar cheese

October Unprocessed - Day 9 - Girls Night Out

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.
Our snack was apples, pears, and dates.
Our son and hubby had leftover vegetable lasagna while I went out for our monthly girls night out. We went to Kababish Café, (the owner is so kind, he will prepare dishes for me gluten and dairy free, using fresh ingredients). I had mix vegetable karahi over rice. Afterwards I will begin my monthly 72 hour water fast.

October Unprocessed - Day 8 Vegan Lasagna

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 with pineapples.
For lunch we a salad and leftovers.
For snack we made raw cacao donuts

For the Vegetable Lasagna we used Chicotta, pinenut parmesan, and aquafaba mozzarella. We didn't use carrots but did use 4 yellow squash that needed to be used.
We served it with Paleo Flatbread topped with rosemary, coarse salt and coarse pepper. We used 1/2 cup of aquafaba to replace the eggs.