Easy Ramen

Broth

Char

1 White Onion, Peeled and Halved

4" Ginger, DO NOT Peel

Slice the onion in half and don't peel ginger. Char them over gas using metal tongs.

Two 3" Cinnamon Sticks

3 Whole Cloves

2 Star Anise

8 Cups Water

2 Tbsp Gluten Free Tamari

Heat soup pot over medium heat, add cinnamon sticks, cloves, anise, toast until fragrant, stirring occasionally for about 3 minutes.

Add charred onion, ginger, water, tamari, raise the heat to high, bring the mixture to a boil, then reduce the heat medium and simmer for 30 minutes to give the flavors time to meld.

Once the broth is done, strain and discard onion, ginger and spices.

Broth Source: cookieandkate

Cook Ramen

8 Cups Water

Allow the water to boil.

4 Cakes Ramen

Add ramen, after a MINUTE, when the noodles starts to unfold, break the ramen, reduce the heat to medium and cook for 4 more minutes, filter the noodles.

Vegetables

2 Tbsp Sesame Oil
1/2 Cup Onion, Chopped
3 Green Onion White Parts, Chopped
1 Jalapeno, Sliced into Thin Rounds
1 Lemon Grass, Chopped
1 and 1/2 Tsp Salt

Heat oil in a pan, add onion, white parts of green onion, jalapeño, salt and saute for 3 minutes in medium flame.

1 Tsp Garlic Clove, Grated
1 Tsp Ginger, Grated

2 Carrot, Sliced into Rounds

4 Mushrooms, Chopped
20 Snow Peas, Chopped into 2 Pieces
2 Baby Bok Choy Stems, Chopped

Add garlic, ginger, carrots, mushrooms, snow peas, bok choy stems and saute for 5 more minutes.

2 Baby Bok Choy Leaves, Chopped

Add bok choy leaves and cook for about 2 minute. Cover and turn off the stove and add the cooked noodles and mix well.

3 Green Onions, Chopped
1/4 Cup Cilantro, Chopped

Add green onions and cilantro and mix well.

Serves: 2
Taste Note: Tastes AWESOME

Note: I added 2 Jalapeño peppers and it was way too spicy, i modified the recipe to add just 1 Jalapeño, if its not spicy enough, you can Sriracha sauce. 1st time I made ramen without broth, 2nd time, I made broth and made as soup.

African Peanut and Sweet Potato Stew

Beans

1 Cup Red Kidney Beans / Black Beans

Overnight soak beans in water

1/2 Tsp Salt
3 Cups Water

Cook beans with salt and water, allow it to boil, reduce the heat to medium and cook for 45 minutes.

Yields: ? Cups Cooked Beans

Tomatoes

1 Pound Tomatoes, Chopped

Blend tomato in blender.

Stew

2 Tbsp Olive Oil
2 Cups Onion, Chopped

1 Tbsp Garlic Cloves, Chopped
1 Tbsp Ginger, Chopped
1/2 Tsp Red Pepper Flakes

1/2 Cup Peanut Butter / Almond Butter / Sunflower Butter
1 Tsp Coriander Powder
1.5 Tsp Salt
1/4 Tsp Black Pepper Powder

3 Cups Water
1 Pound Sweet Potatoes, Peeled and Chopped

1 and 1/2 Cups Frozen Peas / Corn
2 Cups Spinach / Arugula / Kale / Collard

Heat oil in a pan, add onion and saute for 5 minutes in medium heat.

Add garlic, ginger, red pepper flakes and cook for 5 minutes.

Add tomatoes, stir to combine, add peanut butter and ground coriander, salt, black pepper powder, stirring it in until smooth.

Stir in water and sweet potatoes, cover the pan, allow it to boil and simmer for 15 minutes.

Add cooked beans, peas / corn, green and cook for 10 more minutes.

Taste Note: Tastes GREAT
Yields: 4
Source: vegangela

Sweet Potato Chickpea Buddha Bowl

Spiced Chickpea

1 Cup Chickpea

Overnight soak chickpea in water

1/2 Tsp Salt
3 Cups Water

Boil chickpea with salt and water, reduce the heat to medium and cook for 45 minutes.

Yields: 3 Cups Cooked Chickpea

? Cup Chickpea, Cooked
1/4 Tsp Turmeric Powder
1/4 Tsp Salt
1/4 Tsp Black Pepper Powder
1/2 Tsp Oregano
1/2 Tsp Chili Powder
3/4 Tsp Garlic Powder

1 Tsp Cumin Powder

Mix chickpea with all the seasonings.

1 Tbsp Olive Oil

Heat olive oil in a pan over medium heat, add seasoned chickpea, saute in low heat for 10 minutes.

Tahini Sauce

1/4 Cup Tahini

1 Tbsp Maple Syrup

3 Tbsp Lemon Juice (Juice from 1 Lemon)

1/4 cup Hot Water to Thin

Mix all the above to a mixing bowl, whisk to combine. Add hot water until pourable sauce is formed.

Vegetables

2 Tbsp Olive Oil

1 Red Onion, Chopped into wedges

2 Large Sweet Potatoes, Halved

1 Bundle Broccolini, Large Stems Removed, Chopped

1 Bunch Kale, Large Stems Removed

1/4 Tsp Salt

1/4 Tsp Black Pepper Powder

Preheat the oven to 400 degrees F. Arrange sweet potatoes and onion on a baking sheet. Drizzle both with a bit of oil, making sure the flesh of the sweet potatoes are well coated and placed skin side down on the sheet.

Bake for 35 minutes, then remove from the oven, flip sweet potatoes.

1 Tsp Olive Oil
1/8 Tsp Salt
1/8 Tsp Black Pepper Powder

Add broccolini with oil and season with salt and black pepper powder.

Bake for another 10 minutes then remove from the oven.

1 Tsp Olive Oil
1/8 Tsp Salt
1/8 Tsp Black Pepper Powder

Add kale drizzle kale with olive oil and season with salt and black pepper powder. Bake for another 10 minutes.

Quinoa

1 and 1/3 Cup Quinoa

2 and 2/3 Cups Water

Cook quinoa with water, allow it to boil, reduce the heat to medium and cook for 15 minutes.

Yields: 4 Cups

To Serve

Slice sweet potatoes into bite sized pieces. Divide vegetables, quinoa and chickpea between 4 serving bowls and top with tahini sauce.

Taste Note: Tastes AWESOME

Serves: 4

Source: minimalistbaker

Instant Pot Spanish Brown Rice

3 Cups Brown Rice

Overnight soak the brown rice to remove most of the arsenic!

1 Tbsp Olive Oil
1/2 Cup Onion, Chopped
1/2 Cup Green Bell Peppers, Chopped

3 Cups Brown Rice, Soaked and Washed Multiple times, after soaking
1 Tsp Salt
1 Cup Hot Salsa
3 and 3/4 Cup Water

Add oil to the instant pot liner, add onion, bell pepper, choose saute and cook for 5 minutes.

Add brown rice, salt, salsa and water, mix well.

Lock lid in place. Keep the vent to steam position. Using the manual setting, set the Instant pot to cook for 25 minutes. Let rice rest for 10 minutes, once cooking time expires, press Keep Warm / Cancel and carefully release the pressure.

Taste Note: Tastes AWESOME with my Refried Beans
Yields: 8 Cups
Serves: 2
Source: attainable-sustainable

Sun-Dried Tomato Pesto Pasta

Soften Sun-Dried Tomatoes

1 Cup Sun-Dried Tomatoes

2 Cups Water

Heat water, do not boil it. Soak the tomatoes for 30 minutes. Dry them off, with paper towel and pick over them to remove any damaged parts or big stem areas.

1 Cup Soften Sun-Dried Tomatoes

1/4 Cup Olive Oil

1 Cup Basil + More for Serving

1 Garlic Clove, Small

1 Tsp Salt

1 and 1/4 Tsp Black Pepper Powder

2 Tbsp Nutritional Yeast

Add all the above to the blender and blend until smooth. If it has trouble with blending, add a bit of hot pasta water

Pasta

1 Pound Pasta

Water

1 Tbsp Salt

Heat water with salt, add pasta and cook for 12 minutes.

Add cooked pasta to the pesto and mix well.

Taste Note: Tastes GREAT

Source: minimalistbaker

Roasted Veggie Buddha Bowls with Pesto

Beans

1 Cup White / Red Kidney Beans

Overnight soak the beans in water

3 Cups Water
1/2 Tsp Salt

Cook beans with water and salt, allow it to boil, reduce the heat to medium and cook for 45 minutes.

Quinoa

2 Cups Quinoa
4 Cups Water

Rinse quinoa in water, cook quinoa with water, allow it to boil, reduce the heat to medium and cook for 15 minutes.

Yields: 6 Cups Cooked Quinoa

Cilantro Spinach Pesto

6 ounce TJ Baby Spinach Leaves
1 Cup Cilantro Leaves
1/4 Cup Walnuts
3 Tbsp Nutritional Yeast
3 Tbsp Lemon Juice (Juice of 1/2 a Lemon)
1 Garlic Clove
1 Tsp Salt
1 Tsp Black Pepper Powder
1/4 Cup Olive Oil

Add all the above to the blender / food processor, process until smooth.

Roast Vegetables

2 Red Bell Pepper, Chopped
2 Cup Red Onion, Chopped (1 Onion)
2 Cups Yukon Gold Potatoes, Chopped (2 Large Potatoes)
3 Cups Brussels Sprouts, Chopped into 4 Pieces (1 Pound Brussels Sprouts)
2 Cups Cauliflower Florets
1 Bulb Garlic
1 Tbsp Olive Oil
1 Tsp Salt
1/2 Tsp Black Pepper Powder

Preheat the oven to 400 degrees F.

On a large sheet pan, toss together all the vegetables with olive oil, salt and pepper. Roast vegetables for 45 minutes until cooked through and browned.

Assemble the bowls by placing equal portion of quinoa, white beans, roasted vegetables into bowls and topping with desired amount of pesto.

Taste Note: Tastes AWESOME.
Serves: 4
Source: shelikesfood

Homemade Deodorant Spray

Magnesium Oil

3/4 Cup Magnesium Flakes
3/4 Cup Distilled Water

Boil distilled water, its important to use distilled water to extend the shelf life of the mixture.

Add magnesium flakes to the boiling distilled water, stir well until completely dissolved.

Let cool completely and store in the spray bottles. I divide this between two 4 oz spray bottles and keep 1 for me and 1 for my husband.

This can be stored at room temperature for at least 6 months.

Note: It might tingle on the skin the first few times its used, its normal and it should fade after few applications, but you can dilute with more water if it bothers you too much.

Source: wellnessmama
Yields: 8 oz Magnesium Oil, enough for two 4oz spray bottles.

Deodorant Spray

4 oz Magnesium Oil
14 Drops your Favorite Essential Oil Mixture
4 oz Glass Spray Bottle

Pour magnesium oil to the spray bottle and add essential oil.

Note: Stinging can sometimes occur if using right after shaving or if you are low on magnesium. This should go after few days.

Source: wellnessmama
Note:
I used Lavender EO 7 drops and Ylang Ylang EO 7 Drops for my Spray and
Lavender EO 7 drops and Lemon Grass EO 7 drops for my husband's spray.

Sweet Potato Kale and Chickpea Soup

1/2 Cup Chick Peas

Overnight soak the chick peas in water

1/2 Tsp Salt
3 Cups Water

Cook chick peas with salt and water for 45 minutes.

2 Tbsp Olive Oil
1 Cup Onion, Chopped
1 Red Bell Pepper, Chopped
4 Cups Sweet Potatoes, Peeled and Chopped (2 Medium Sweet Potatoes)
1 Tsp Salt

Heat oil in a pan, add onion, red bell pepper, sweet potatoes, salt and saute for 5 minutes in medium flame.

1 Bunch Kale Stems, Chopped

3 Tbsp Thai Red Curry Paste

Add curry paste, mix well, saute for a minute.

1 Cup Black Rice
7 Cups Water

Add black rice, water, bring to a boil, reduce the heat to low, simmer, cover the pot and cook for 30 minutes.

1/2 Tsp Cayenne Pepper
1 Tsp Salt
2 Cups Water

Add cooked chick peas, cayenne pepper, salt, water mix well and simmer for another 20 minutes.

1 Bunch Kale Leaves, Chopped

Add kale and cook for 5 more minutes.

Taste Note: Tastes
Serves:
Source: cookieandkate

White Bean Fauxfredo with Kale Pesto

Beans

1 Cup White Beans

Overnight soak the beans in water

1/2 Tsp Salt
4 Cups Water

Cook the beans with salt and water for 45 minutes.

Yields: 2 and 1/2 Cups Cooked Beans

Kale Pesto

1 Small Bunch Kale, Tough Stems Removed (or 1/2 Large Bunch) - 6 stems
2 Garlic Cloves ( 1 Tbsp )
3/4 Cup Hemp Seeds / Walnuts
2 Tbsp Lemon Juice
1/2 Tsp Salt
1/2 Tsp Black Pepper Powder
1/4 Cup Olive Oil

Add kale, garlic cloves, walnut, lemon juice, salt and black pepper powder to food processor, pulse until coarsely chopped. With motor running, add olive oil in a steady stream and process to a coarse puree. Do this in food processor, had hard time doing this in Vitamix. I ended up adding 1/4 of water to blend it.

Source: cookieandkate
Note: Do not keep this pesto for long time. Mine tasted good after I blended, but got really bitter when I eat this after 4 days.

Pasta

1 Pound Pasta

 Cook pasta according to package instruction. Reserve 1/4 Cup of pasta cooked water.

Pasta Sauce

1 Tbsp Olive Oil
2 Tbsp Garlic Cloves, Chopped

Heat the olive in a pan over low heat, add garlic and saute for 4 minutes in low flame.

2 and 1/2 Cups Cooked Beans
1 Tsp Salt
1 Tsp Black Pepper Powder

1/2 Cup Water

1/2 Cup Almond Milk
1/4 cup bean Cooked Water

Transfer sauted garlic to the blender, add cooked beans, salt, black pepper powder, water, almond milk and pasta cooked water, blend until creamy and smooth.

Heat the sauce pan over low heat, pour the sauce back to the pan, cook until the sauce is warm. Taste and adjust salt and black pepper powder.

Add the cooked pasta and mix well.

Divide pasta among 3 bowls. Top each bowl with 3 Tbsp of Kale Pesto.

Taste Note: Tastes Horrible, Probably we think the Kale Pesto ruined it. too bitter, We like bitter stuff, this was different, I might do this one more time, probably do the Kale pesto differently by cooking the kale and things like that. or even follow the same recipe, but use it immediately, this time I used after 4 days.
Serves: 3
Source: healthyrecipeecstasy

Vegan Pasta Primavera

Beans

3/4 cups white beans (Cannelloni Beans / Navy Beans)

Overnight soak beans in water

1/2 tsp salt
4 cups water

Cook beans with salt and water in Instant Pot 9 minutes for Cannelloni Beans / 4 minutes for Navy Beans in High Pressure Manual mode and let the pressure release naturally.

Cauliflower Alfredo

1 and 1/2 Cups Cauliflower, Chopped
1 and 1/2 Cups Almond Milk
1/3 Cup Nutritional Yeast
3 Tbsp Tahini
1 Tbsp Garlic Clove, Chopped
Juice from 1 Lemon (1/4 Cup = 4 Tbsp)
1 Tsp Salt
1 Tsp Black Pepper Powder

Add cauliflower pieces, almond milk nutritional yeast, tahini, garlic, lemon juice, salt and black pepper to a pot. Cover and allow the ingredients to gently simmer in medium heat for 10 minutes and 10 minutes in low. DO NOT let the mixture boil.

Transfer this to blender and blend until creamy and smooth.

The sauce will thicken as it sits. If the sauce becomes too thick, when tossing with pasta, simply add few Tbsp of water to find the right consistency.

Source: oneingredientchef

Pasta

1 Pound Pasta

Cook pasta according to the package instruction.

Vegetables

1 Tbsp Olive Oil

1 Carrot, Sliced
1/2 Bell Pepper, Chopped
1 Zucchini, Thin Medium, Sliced
5 Asparagus, Chopped

15 Cherry Tomatoes, Sliced
1/2 Cup Frozen Peas
1/2 Cup Mushrooms, Sliced
1/2 Tsp Salt

Classic Vegetable Combo for Primavera: Tomato, Peas, Carrots, Bell Peppers, Asparagus and Zucchini. You can use whatever in hand

Heat olive oil in a pan, add all the vegetables, salt and saute for 6 minutes. Add tomato, cooked beans and cook for 4 more minutes.

Drain the pasta, reserve 1/4 Cup of pasta water. Add pasta to the vegetables.

1/4 Cup Basil Leaves, Chopped
1/2 Tsp Dried Oregano
1/2 Tsp Dried Rosemary
1/2 Tsp Dried Sage

Mix pasta cooked water to the cauliflower alfredo and mix well, add cauliflower alfredo and spices to the pasta and vegetables and mix well.

Taste Note: Tastes AWESOME. It was even tasted good the next day.
Serves: 3
Source: oneingredientchef