Category Archives: steam

Vegan, Gluten-Free Sweet Potatoes With Avocado/Pea Puree and Spiced Chickpeas is an Amazing, Filling Meal

No vegetable is more synonymous with autumn than the sweet potato. We love these hardy, delicious vegetables with vegan butter and a bit of pepper, but they are so much more versatile than you might think. Our recipe looks and tastes exotic, but it’s incredibly easy to prepare. This dish is packed with protein and vitamins, and the ingredients are inexpensive. The combination of avocado, peas, chickpeas, and tahini creates a flavor explosion that will linger in your mouth after you’re done eating your meal. You just have to try our recipe, and you’ll know exactly what we mean.

BASE INGREDIENT

4 medium-sized sweet potatoes, baked until soft or steamed on a rack in the Instant Pot at high pressure, manual for 15 minutes.

AVOCADO/PEA PUREE INGREDIENTS

1 cup green peas (either fresh or frozen will do, but thaw frozen peas to room temperature first)
1 large avocado
1-2 chopped garlic cloves
1/4 cup chopped red onion
1 tablespoon olive oil
Dash of sea salt
Dash of fresh ground pepper
Water for consistency

SPICED CHICKPEA INGREDIENTS

1 can chickpeas, drained and rinsed
1 tablespoon olive oil
1 clove minced garlic
1/4 cup chopped red onion
1 teaspoon paprika
1/2 teaspoon cumin
1/4 teaspoon ancho chile powder
Pinch of chili flakes
Dash of sea salt

MAPLE TAHINI DRESSING INGREDIENTS

4 tablespoons tahini
1 1/2 tablespoons maple syrup (not pancake syrup!)
1 1/2 tablespoons fresh lemon juice
1 minced clove garlic
2 teaspoons apple cider vinegar
1 teaspoon olive oil
Dash of sea salt
Dash of fresh ground pepper

INSTRUCTIONS

Prepare spiced chickpeas by placing them in a saucepan with onions and spices. Saute on medium heat until chickpeas are thoroughly cooked (but not burned) and onions are translucent. Remove from heat and set aside. Place pea and avocado puree ingredients in blender or food processor and combine thoroughly, adding water for consistency if necessary. Finally, prepare your maple tahini dressing by combining all ingredients in a medium sized bowl. Whisk until the mixture is creamy.

Slice sweet potatoes lengthwise and layer with avocado/pea puree. Ladle a generous helping of spiced chickpeas on top. Garnish with a liberal dollop of maple tahini dressing. Place your creation on a large plate and dig in. You won’t believe how good this meal tastes, with its amazing mélange of flavors!

This hearty dish serves 4 hungry people. It’s great all by itself, or with a side salad and/or a loaf of gluten-free bread. You are extremely unlikely to have leftovers, but if you do, place them in a secure container and refrigerate. You can reheat your meal tomorrow for a quick and satisfying lunch! Enjoy.

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Dijon-Marinated Wax Bean and Cucumber Salad is a Summer Winner!

What happened? It’s already the end of the summer — the time when we often have a lot of vegetables left over from our numerous trips to farmer’s markets, co-ops, and supermarkets. Two vegetables that seem ubiquitous are cucumbers and wax beans. Recently, we faced a conundrum — our refrigerator’s crisper was filled to overflowing with cukes and beans. We’d rather perish than waste food, especially fresh veggies! Fortunately, with very little fuss, we were able to whip up this yummy salad. It requires few ingredients, and is cheap and easy to make. On those muggy summer nights when hot food is unappealing, this dish is a winner.

INGREDIENTS

3/4 cups wax (also known as yellow) beans
1 cucumber, peeled
1/2 cup chopped red onion
2-3 chopped scallions
3 tablespoons turbinado sugar
5 tablespoons apple cider vinegar (get the kind with the “Mother”)
1 tablespoon Dijon mustard
Salt and fresh ground pepper to taste

INSTRUCTIONS

Make the marinade by combining mustard, turbinado sugar, apple cider vinegar, salt, and pepper. Stir vigorously and set aside. Meanwhile, slice the wax beans sideways along the seam, then chop into 3-4 shorter pieces. Lightly steam the beans for 2-3 minutes until they are al dente, but not hard or mushy.

Place the beans into a large bowl. Peel the cucumbers and slice into rounds. Be sure to compost or eat the skin! Chop each round into 3-4 smaller pieces and add to bowl with beans. Toss in the chopped onion, chopped scallions, and marinade. Stir all of the ingredients together and allow them to marinate for 1-2 hours. You can either marinate them on your counter or in the refrigerator, depending upon your preference.

Drain any excess fluid from the salad by placing it into a colander inside your sink. Toss the salad and transfer to a smaller bowl. You can add an endless variety of garnishes for a festive touch –cracked pepper is good, or mint sprigs, diced sage leaves, or fresh, chopped basil, or anything that appeals to you and your guests. Get creative!

This deceptively simple but delicious salad is great as a side dish with a protein-packed, vegan main such as fried tempeh. It’s also delicious with other, more robust sides like gluten-free bread, brown rice, or quinoa. Serves 2-3 people, but feel free to increase the size of the recipe if you have more guests. Gotta use up those beans and cucumbers! You’d better enjoy the waning days of summer, because autumn is just around the corner.

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Ease Into Autumn With Vegan, Gluten-Free Lentil Loaf

vegan-lentil-loaf-recipe-3377145-10_preview-5b292ae01d64040037decd0a

Fall is a nostalgic time, when we long for familiar comfort food. Nothing is more filling and heartier than meatloaf. However, if you’re following a vegan, gluten-free diet, like we are, you’ll want to forgo meat in favor of this savory lentil loaf. It’s moist, satisfying, and, frankly, much tastier than the carnivorous version. Try it, we think you’ll agree.

INGREDIENTS
1 ½ cups brown lentils, washed
3 ½ cups water (or vegetable broth)
2 small onions (try red for an additional kick)
2-4 cloves fresh garlic, chopped
3 tablespoons olive oil
½ teaspoon sea salt (NOT the iodized version)
½ teaspoon ground pepper
1 tablespoon fresh sage, chopped
2 cups cooked short-grain, brown rice
¼ cup ketchup or barbeque sauce (check labels to make sure there is no soy sauce, which contains wheat)
¾ teaspoon Italian seasoning (try fresh oregano and basil)
Additional ¼ cup ketchup or barbeque sauce

INSTRUCTIONS
Boil lentils in water or vegetable broth for half hour until they are soft enough to mash with a fork. Drain them and pour into large mixing bowl. Meanwhile, fry onions and garlic in olive oil for 3-5 minutes, until they are lightly browned. Your kitchen will smell wonderful, and you’re just getting started!

Mash lentils thoroughly with fork or spatula, then pour the onion/garlic mixture into the bowl with them. Add the spices, rice, ¼ cup ketchup or barbeque sauce, and the additional olive oil, and stir until ingredients become a savory mash. Grease a large baking pan with more olive oil and spread mixture inside. Spoon a layer of ketchup or barbeque sauce across the top of the lentil loaf, making sure it is distributed evenly.

Bake at 350 degrees for one hour. Every 20 minutes, briefly remove pan from oven, and spoon or baste an additional thin layer of ketchup or barbeque sauce across the top of the loaf. Serve with your favorite steamed vegetables, a salad, and/or a loaf of gluten-free bread. This amazing dish serves at least 6 people, unless everyone is very hungry. Once you start eating it, you’ll find it quite hard to stop.

The loaf keeps well in the refrigerator and makes a nice lunch or reheated snack at home or in the office. It stays moist and fresh for several days. You’ll be glad you took the time to prepare this amazingly inexpensive, delicious meal. Welcome to autumn!

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Easy Steamed Sesame Kale

We love kale, but even though the prep for fresh kale is easy, it can be a bit tedious. That’s why we were so excited to find this pre-prepped organic kale from Harvest Sensations. We found this in the produce section of Whole Foods. Making this delicious, nutritious steamed sesame kale is crazy-easy – and yummy!

Easy Steamed Sesame Kale

One package Harvest Sensations organic kale salad
2 Tablespoons organic sesame oil
1 Tablespoon sesame seeds

Steam the kale for 15 minutes.

Drain the kale, and return to the pan (empty all the water from the pan first). Add sesame oil and sesame seeds, and cook for 5 minutes.

Salt to taste and serve.

steamed-sesame-kale

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