October Unprocessed - Day 31 - Spaghetti with Broccoli Balls

This is our last day.
For breakfast I had a berry smoothie and juiced carrots, celery, beet, and apple and our son had a mulberry, papaya, mango chia cereal with almond milk and a pan (water) fried plantain and pineapples.
For lunch we a salad and leftover tacos.
For snack we had apples and dates.

Here is the recipe for the Broccoli Balls and tomato sauce. We used 1/2 cup of aquafaba to replace the eggs. We served this over quinoa and rice pasta.

October Unprocessed - Day 30 - Lentil Tacos

For breakfast I had carrot, beet, apple, celery, ginger juice. Our son had his usual fruit granola.
We didn't make it to bowling or Chipotle today. For lunch we had leftover Creme of Broccoli soup and paleo bread with salads.
Foe snack our son had apples and dates and I had a berry smoothie.
For dinner we had Lentil Tacos. We altered the recipe to our taste stated below.
We served the taco with Japanese white and purple sweet potatoes we found from a local farmer, Tanya, at the farmers market. The sweet potatoes we peeled and diced and add 1 TBS of the taco seasoning mix. They were roasted at 400 for 45 minutes.
We also served it and a  a cabbage and raisin salad with red cabbage we purchased at the farmers market. We used 1 TBS olive oil, 3 TBS water or vegetable broth and chickpea feta instead of the goat cheese.

Lentil Taco Ingredients

• 1/4 cup vegetable broth or water
• 4 Tbsp taco seasoning (homemade)
• 2 red  and green bell pepper, seeded and finely chopped
• 1 pint of canned tomatoes
• 1 zucchini or yellow squash, finely chopped
• 1 onion, finely chopped
• 2 jalapeno, seeded and minced
• 4 garlic cloves minced
• 2 cup cooked lentils
• 1/4 cup  lime juice
• 12 organic corn tortillas, warmed
• 1 avocado, sliced
• 1 cup chopped fresh cilantro
• 4-6 lime wedges

Directions

• Heat oil over medium heat in a large nonstick skillet. Add taco seasoning, bell pepper, tomato, onion, jalapeno, squash, and garlic. Cook 5 minutes. Add lentils and lime juice; cook 5 minutes or until warm. Divide lentil mixture evenly among tortillas. Top with avocado, lettuce, salsa and cilantro. Serve with lime wedges

Vegan Worcestershire Sauce from Martha Steart

Due to our son's anaphylactic reaction to all seafood we make our own Worcestershire sauce using a recipe from Martha Stewart for a vegan Worcestershire sauce.
Ingredients:
2 cups apple cider vinegar
1/4 cup brown sugar
1 tsp mustard seeds
1 garlic clove
1/2 tsp black pepper
1/2 cup soy sauce (coconut aminos)
1 tsp ginger
1 tsp onion powder
1/2 tsp cinnamon

Directions: Place all ingredients in a medium saucepan. Bring to a boil over medium-high heat; reduce heat to a simmer and cook until liquid is reduced by half, about 20 minutes. Strain through a fine-mesh sieve and let cool completely before using. Worcestershire sauce may be stored in an airtight container, refrigerated, for up to 3 months.

October Unprocessed - Day 29 - Creme of Broccoli Soup

For breakfast I had a smoothie and juiced carrots, beet, celery and an apple. Our son had his fruit granola.
For lunch we had salads and leftovers.
For snack apples and dates.
For dinner we had the paleo bread (replacing the eggs with aquafaba and the oil with water or broth) with Crème of Broccoli soup

Soup Ingredients:
4 cups vegetable broth (or 2 tsp bouillon powder), plus a 1/4 cup of broth or water for sautéing vegetables
2 cups diced unpeeled potatoes
1 onion, diced
4 cloves, garlic
1 tsp celery seed
1 tsp thyme
1/4 tsp marjoram
1/4 tsp turmeric
1/4 tsp black pepper
1/4 cup nutritional yeast (optional)
1 can chickpeas, drained and rinsed (save the aquafaba for the bread)
1/2 cup cashews
4 cup broccoli florets

Directions for the instant pot
Add the onions and garlic and 1/4 cup vegetable broth or water to the instant pot liner and sauté until the onions are soft.
Add the remaining ingredients except the nutritional yeast, chickpeas and broccoli. Seal the lid. Using the manual setting for 4 minutes. Use a natural release.
Place the nutritional yeast, chickpeas, cashews, and 3/4 (or all) soup from the instant pot into a blender. Blend until smooth
Pour all the soup into the instant pot and add the broccoli. Seal the lid, use the slow cook setting for 10 minutes until broccoli is tender.

Directions for stove top
Sauté the onion and garlic with vegetable broth in a large pot until the onions are soft.
Add the remaining ingredients except the chickpeas and broccoli. Cover pot and on medium heat cook for 20 minutes (until the potatoes are soft.
Place the chickpeas and 3/4 (or all) soup from the instant pot into a blender. Blend until smooth
Pour all the soup into the pot and add the broccoli. Cover and cook over medium heat about 5-10 minutes until broccoli is tender.

31 healthy Thanksgiving recipes from Well and Good

I am posting this due to the holidays approaching and our holiday potluck next week.

These recipes are not vegan, but vegan substitutes could be used, aquafaba or flax for the eggs, nut based alternatives for the dairy....

A Superfood Thanksgiving: 31 healthy recipes to be super thankful for

Superfood Hors D’oeuvres and Appetizers
1. Brussels Sprout Sliders
2. Kale & White Bean Crostini
3. Cranberry Avocado Salsa
4. Spiced Sweet Potato Hummus
5. Quinoa Stuffed Delicata Squash Rings with Mushrooms, Cranberries, and Pecans
6. Sweet Potato, Kale, and Quinoa Fritters
7. Apple Ginger Butternut Squash Soup
8. Roasted Garlic Sage Pesto Pumpkin Soup with Spicy Fried Pumpkin Seeds

 Superfood Sides
9. Autumn Kale Salad with Roasted Cauliflower and Apple
10. Shaved Carrot & Fennel Salad with Ginger Dressing
11. Beet Salad with ginger and avocado
12. Ginger Cardamom Sweet Potatoes
13. Herbed Wild Rice & Quinoa Stuffing
14. Gingered Pomegranate Lime Cranberry Sauce
15. Cumin Roasted Cauliflower with Black Lentils
16. Roasted Butternut Squash with Smoked Paprika and Turmeric
17. Roasted Brussels Sprouts with Sesame Seeds and Goji Berries
18. Spelt Sweet Potato Biscuits
19. 5-Seed Bread Rolls

Superfood Desserts
20. Marble Sweet Potato Pie
21. Carob Pumpkin Tart
22. Acai Berry Tart
23. Rhubarb, Apple, & Ginger Crumble
24. Walnut Crusted Pear-Ginger Tart
25. Pomegranate and Chocolate Shortbread Tart
26. Cranberry Pumpkin Seed Dark Chocolate Bark

Superfood Drinks
27. Cranberry Ginger Fizz
28. Apple, Gogi Berry, and Honey Date Drink
29. Lemon Ginger Apple Cider
30. Apple Cider Pomegranate Mocktail

Taco Seasoning Mix

This is our homemade Taco seasoning mix

Ingredients:
6 TBS chili powder
5 TBS paprika
5 TBS  ground cumin
3 TBS dried onion flakes
3 TBS salt
3 TBS garlic powder
2 TBS oregano
2 TBS coriander
1/2 tsp cayenne pepper powder

Blend in spice grinder
Store in an airtight container for up to 6 months
2-3 TBS, 2/3 to 3/4 cup of liquid (water, broth, salsa, tomato liquid...) per 4 servings of protein. Simmer with protein for 10 minutes.

Vegan Powder Bouillon Mix

This is a Homemade Vegan Powder Mix to use as bouillon or vegetable broth. It is oil free.

Ingredients:
3 TBS onion flakes
1 TBS garlic powder
1 TBS turmeric
2 tsp dill weed
2 tsp marjoram
2 tsp lemon peel
1 tsp celery seed
1 tsp basil
1 tsp thyme
1 tsp black pepper
1 tsp oregano
1 bay leaf
2 TBS nutritional yeast (if yeast free, omit)
2 TBS salt (if omitted double the nutritional yeast)

Place the above ingredients in a spice grinder or blender to grind. Then mix in 1 TBS dried parsley. Store in an airtight container.

To use add 1/2 tsp of mix per cup water

October Unprocessed - Day 28 - Stir Fry

For breakfast, juice and fruit granola.
For lunch we had salads and leftovers.
For snack apples and dates for our son. I had air pop popcorn.
For dinner my husband makes his usual vegan stir fry with Pad Thai noodles. I don't know what seasonings he uses.

October Unprocessed - Day 27 - Fajita

For breakfast I had carrot, apple, beet and celery juice. Our son had his fruit granola with grapes.
For lunch we met my sister and brother-in-law for lunch at Chanticleer. They passing through from Connecticut.
For snack our son had apples and dates.
For dinner we had fajitas.

Ingredients:
Slice the following vegetables:
1 Zucchini
1 Yellow squash
1 Onions
2 Red peppers
8 oz, Mushrooms
1 cup sliced red cabbage
Marinade the vegetables at least an hour in
1/4 cup Coconut aminos
1/4 Vegetable broth
1 tsp Chili powder
1 tsp Cumin
3 Garlic cloves minced
1/4 cup chopped cilantro

lightly stir fry

Romaine leaf wraps or engine 2 rice tortillas. Topped with salsa

Mexican Millet without the black beans

October Unprocessed - Day 26 - leftovers

Today I complete my weekly 24 hour water/herbal tea fast.
For breakfast our son had his usual fruit granola with plantains and pineapples.
For lunch he had a large salad and leftover chickpea loaf with Japanese sweet potato.
For snack he had apples and dates.
For dinner we had leftover Karahi served over Jasmine rice or steamed potatoes and a side of Khatta aloo Potatoes
Our son's nurse is sick, so no date night tonight.

October Unporcessed - Day 25 - Karahi with Potatoes

For breakfast I had carrot, ginger, celery, apple juice. Our son had his usual fruit granola with grapes.
For lunch we had a large salad and leftovers (chickpea loaf, sweet potato, broccoli or vegetable soup)
For snack we had apples and dates
For dinner we had Karahi served over Jasmine rice and a side of Khatta aloo Potatoes

October Unprocessed - Day 24- Chickpea Loaf

For breakfast I juiced, carrots, cucumber, ginger, and celery.  Our son had a mulberry, papaya, mango chia cereal with almond milk and grapes.
For lunch we had large salads and leftovers (we had Vegetable Soup and Bake Spaghetti Squash)
For snack we had apples and dates.
For dinner we had Chickpea loaf, Japanese sweet potatoes, and broccoli. This recipe will be in my upcoming cookbook.

October Unprocessed - Day 23 - Baked Spaghetti Squash

For breakfast I juiced, carrots, cucumber, ginger, and celery. I also had instant pot steel cut oatmeal. Our son had a mulberry, papaya, mango chia cereal with almond milk and grapes.
For lunch we went to Chipotle's with the bowling team for salads.
For snack we had apples and dates.
For dinner we made Spaghetti Squash Bake. We used spaghetti squash instead of pasta tonight.

October Unprocessed - Day 22 - Vegetable Soup

For breakfast I had the Instant Pot Steel Cut Oatmeal. Our son had a chickpea omelet with aquafaba cheddar, onions, and mushrooms from Forks Over Knives. He also had grapes.
For lunch we had a salad and vegetable soup as well as for dinner. The soup was served with Almond Paleo Bread. We replaced water for the oil in the bread.

Vegetable Soup
Ingredients:
2 carrots, diced
1 onion, diced
3 stalks of celery, diced
6 cloves of garlic, minced
1/4 tsp turmeric powder
3 large tomatoes, from our garden
6 cups of vegetable broth
1 bay leaf
pinch of ground saffron
1/4 tsp cayenne pepper
1 cup millet, toasted
1 TBS fresh thyme, from the garden or 1 tsp thyme powder
1/2 cup fresh parsley, from the garden, 3 TBS dried parsley
1 cup green beans, diced, from our garden

We sautéed the vegetables in the instant pot with vegetable broth. Then we added the millet and herbs. We used the manual setting for 10 minutes with a natural release.

October Unprocessed - Day 21 - Leftovers

For breakfast I juiced, carrots, cucumber, ginger, and celery. I also had instant pot steel cut oatmeal and a second one for lunch. Our son had a mulberry, papaya, mango chia cereal with almond milk and plantain and pineapples.
For lunch our son had a large salad and leftover Snobby Joe's.
For snack our son had apples and dates.
I worked at the Farmers' Market today until 4:30, so we had leftover Butternut Squash Soup and/or Snobby Joe's for dinner.

October Unprocessed - Day 20 - Snobby Joe's

For breakfast I juiced, carrots, 1/2 a beet, ginger, and celery and our son had a mulberry, papaya, mango chia cereal with almond milk and grapes.
For lunch our son had a large salad and leftover Butternut Squash Soup with paleo bread. I went out to Chipotle's for a birthday lunch with friends.
For snack our son had apples and dates. I had a berry smoothie.
For dinner we made Coleslaw with Triple Hot Dressing and Snobby Joe served on steamed in the instant pot potatoes, for me, a gluten free bun and potato for our son and flat bread for my husband. For the Coleslaw we replaced the oil with vegetable broth.

The potatoes we scrubbed and placed on the rack in the instant pot liner. We added 1 cup of water. Sealed the lid, set the Manual button to 3 minutes and allow a natural release.

We made the Snobby Joes in the Instant Pot.
Sautéed the vegetables in juiced from canned tomatoes.
Added the tomato paste, lentils and 3 cups vegetable broth. Set manual setting to 10 minutes, seal lid and start. Use the natural release. Prior to serving add the maple syrup and mustard powder.

October Unprocessed - Day 19 - Apple Butternut Squash Soup

Today is my weekly 24 hour water/herbal tea fast.
Our son will have his normal breakfast, lunch was a salad with leftover Atakit Wat
His snack was apples and dates.
For dinner my husband and I went out for our weekly date. We went to Aladdin's Eatery for dinner.

For dinner our son had Apple Butternut Squash Soup
Ingredients:
1 pound butternut squash, ours was leftover from the instant pot steaming.
2 cup vegetable broth, plus ~1/4 for sautéing vegetables
1 clove garlic, minced
1/2 tsp, ginger, minced
1/2 cup onions, diced
1 tsp cumin
1/2 tsp coriander, ground
dash of cayenne pepper, optional
salt and pepper to taste
2 apples cored and chopped, a third apple, cored and diced for garnish is wanted
Broth sauté onion, ginger, and garlic until soft. Add spices, squash and apples
When apples are soft, place everything in a high speed blender. Blend until pureed.
Return to pot to reheat if necessary.
Serve with diced apple garnish.

October Unprocessed - Day 18 - Atakit Wat

For breakfast I juiced, carrots, cucumber, ginger, and celery and our son had a mulberry, papaya, mango chia cereal with almond milk and plantain and pineapples.
For lunch our son had a large salad and leftover chili with paleo bread. I went to visit my 99 year old grandmother and took her to Panera's for lunch. I had a garden salad.
For snack our son had apples and dates.
For dinner we had Atakit Wat. We used vegetable broth in place of oil and added chickpeas at the end to make it a complete meal.

We made this in the instant pot.

Directions:
Place the diced potatoes in the instant pot liner with 1 cup of water. Set the manual setting to 3 minutes. Allow a natural release for 10 minutes. Drain the potatoes and set aside.
Sauté the onions, garlic, and ginger in vegetable broth until soft using vegetable broth
Add the remaining ingredients including the potatoes and drained chickpeas, plus a cup of vegetable broth. Set the Manual setting to 2 minutes. Allow a natural release.

October Unprocessed - Day 17 - Chili

For breakfast I had a berry smoothie (cherries, blueberries, hemp hearts, almond milk, flax) and our son had a mulberry, papaya, mango chia cereal with almond milk and grapes.
For lunch we had a large salad and leftover butternut squash parmesan.
For snack we had pears and dates
For dinner we made chili with Paleo bread

Ingredients:
1/2 cup dried Adzuki Beans, soaked overnight
1/2 cup dried Black Beans, soaked overnight
1/2 cup dried chickpeas, soaked overnight
Drain and rinse the beans. Cover the beans with water at least 1 inch above the bean level. Set the Instant pot on manual for 5 minutes. Allow a natural release. Drain the beans and place in a bowl.

2 cups starchy vegetable (sweet or white potato, corn, carrots or butternut squash), diced
1 large onion, diced
2 bell peppers, seeded and diced
1 jalapeno, seeded and diced
1 poblano pepper, seeded and diced
3-4 garlic cloves, minced
1 quart canned tomatoes
Sauté the vegetables with the juice from the canned tomatoes in the instant pot
Add the beans and stir in the following
1-2 tsp chili powder
1 TBS molasses
1 TBS paprika
1 TBS cumin
1 tsp coriander powder
1 tsp oregano
1 TBS cacao nibs or one square of unsweetened chocolate
salt and pepper to taste
1/4 cup Worcestershire sauce or liquid aminos (coconut or soy)
1/2 cup red wine (optional)
if needed add vegetable broth to cover the vegetables and beans
Slow cook for 4+ hours, what works best for your schedule or use the manual setting for 10 minutes with a natural release.

top with cilantro, avocado, green onions, and cheddar cheese (aquafaba for us)

October Unprocessed - Day 16 - Butternut Squash Parmesan

For breakfast I had a berry smoothie (cherries, pea shoots, almond milk, flax) and our son had a mulberry, papaya, mango chia cereal with almond milk and grapes.

For lunch we went to Chipotle with our son's bowling team and are having a salad with black beans, fajita veggies, salsa and guacamole.
For snack we had pears and dates
For dinner we made Butternut Squash Parmesan

Ingredients,
12 1/2-inch slices of the long neck of the butternut squash, peeled
favorite spaghetti sauce, we canned ours from the garden
ricotta cheese, we used a zucchini nut based

Herb Ricotta cheese
1 cup raw cashews, soaked overnight, rinsed and drained
3/4 cup macadamia nuts, soaked overnight, rinsed and drained
1/4 cup pinenuts
1 peeled summer squash (zucchini or yellow)
1/2 tsp salt
2 TBS lemon juice
1 tsp dried basil
1 tsp dried parsley
1/2 tsp oregano
1 clove garlic
2 TBS nutritional yeast
1 probiotic capsule
1 cup filtered water
Directions: combine everything in a high speed blender and process until smooth. Place in a glass container leaving on the counter overnight. Refrigerate until ready to use.

parmesan cheese, we used pinenut based
mozzarella cheese, we used aquafaba based

Directions:
1. Spaghetti sauce on the bottom of the pan
2. layer 6 butternut squash disc
3. top with 2 TBS ricotta cheese
4. top with butternut squash disc
5. top with 1 TBS mozzarella
6. Bake for 40 minutes at 350
7. Prior to serving sprinkle with parmesan cheese
8. Serve over pasta or zoodles of choice with a large leafy green salad

October Unprocessed - Day 15 - Creamy Sage Butternut Squash Rice Bowl

Our breakfast were the normal, smoothie and fruit granola.
For lunch we had leftovers and a salad.
For dinner we had the October recipe from Dr Greger's Daily Dozen 2017 Calendar. My vegan artichoke dip recipe was featured as the January recipe in this calendar.
We made this in the instant pot though.



Ingredients:
1 1/2 cups butternut squash
1 1/2 TBS chickpea miso
1/2 cup cashews, soaked, drained and rinsed
1 TBS lemon juice
3 large shallots, diced
2 cloves of garlic, minced
1 cup rice
a pinch of saffron
1 tsp ground sage
1/2 tsp ground black pepper
2 TBS dried parsley
1 can chickpeas, drained and rinsed
3 cups low sodium vegetable broth or water, plus some for sautéing
salt to taste if needed

Directions:
1. Place butternut squash  (cutting to make it fit in the liner) in the instant pot in a bowl on the rack with 1 1/2 cups of water at the bottom of the liner for 10 minutes. I followed these directions
2. Place 1 1/2 cups of the cooked squash in a high speed blender with the soaked cashews, lemon juice, miso, and 1 cup of water or vegetable broth. Blend until creamy.
3. Using the sauté setting, sauté the shallots and garlic in broth or water.
4. add the Jasmine rice, sage, saffron, parsley, butternut squash puree, and 1 1/2 cups of vegetable broth or water. Use the manual setting  for 8 minutes. Use the natural release.
4. Stir in the flax, chickpea, and pepper
5. serve

October Unprocessed - Day 14 - Stir Fry

It is already the end of week 2!!!
We had our usual breakfast, smoothie and fruit granola.
For lunch our son had a almond crust vegetable pizza (the crust recipe will be a recipe from my upcoming cookbook) with aquafaba mozzarella.

For dinner my husband makes his usual vegan stir fry with Pad Thai noodles. I don't know what seasonings he uses.

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.

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