Quinoa Chia Bread

Yields: 10 slices

1 and 3/4 cup RAW quinoa

Overnight soak raw quinoa in water.

1/4 cup chia seeds
1/2 cup water

Soak chia seeds also overnight in water. Give a few stirs at the beginning.

1/4 cup olive oil
1/2 cup water
1/2 tsp baking soda
1/2 tsp salt
1 tbsp lemon juice

Preheat the oven to 320 degrees F.

Drain quinoa and rinse really well through a sieve. Make sure the water is fully drained from your sieve.

Place the quinoa into a food processor, chia seeds, olive oil, water, baking soda, salt and lemon juice.

Mix in food processor for 3 minutes. The bread mix should resemble a batter consistency with some whole quinoa still left in the mix.

Generously grease a loaf pan with olive oil on all sides.

Spoon the batter into the loaf pan.

1 and 1/2 tbsp sunflower seeds

Sprinkle sunflower seeds on top.

Bake for 1 hour and 30 minutes until firm to touch and bounces back when pressed with your fingers.

Remove from the oven and cool for 30 minutes in the loaf pan itself. Then remove from the pan and cool completely on a rack. The bread should be slightly moist in the middle and crisp on the outside. Cool completely before slicing / eating.

Taste Note: Tastes AWESOME
Source: thehealthychef
Note: Hulled millet can be used in place of quinoa in this recipe.

Buckwheat Chia Bread

Yields: 10 thick slices

1 and 1/2 cup buckwheat groats

Soak buckwheat groats for 20 minutes.

Use sieve and rinse the buckwheat multiple times.

1/4 cup chia seeds
1 cup water

Place chia seeds in a bowl and add 1 cup water. Allow to sit for 20 minutes until a gooey texture is achieved.

1 cup water
1/2 tsp salt
1 and 1/2 tsp baking powder

Rinse soaked buckwheat or sprouted buckwheat multiple times in water and place in food processor.

Add the remaining ingredients to food processor and process until mostly smooth but still a little bit chunky.

Preheat the oven to 330 F. 

Grease a loaf pan with coconut oil.

Place mixture in a loaf pan. Bake for about 1 hour and 30 minutes.  

Wait for 30 minutes before slicing.

Cashew Mayo

1 cup cashews
2 tbsp lemon juice
1/2 tsp salt
2 tbsp onion, chopped
1/4 cup water
1/2 tsp maple syrup

Blend all ingredients in Nutri Bullet or Vita-mix until smooth.

Taste Note: Tastes AWESOME. Very easy to prepare and tastes awesome.
Source: Christine Salus

Note:
1. Substitute buckwheat for 1. amaranth 2. corn 3. millet 4. oats 5. quinoa 6. brown rice 7. wild rice 8. sorghum 9. teff
2. Add jalapeño and make the bread spicy
3. Add sesame seeds to make it sesame bread, add pumpkin seeds to make it pumpkin seed bread (add these as topping and not as a substitute for chia seed)
4. Italian Bread: Add olives, sun-dried tomatoes, rosemary, etc to the bread
5. Chinese Bread: Add green onion to the bread
6. Indian Bread: Add turmeric, cumin seeds, coriander powder, mint and cilantro to bread

Instant Pot Smoky Tofu Quinoa Biryani

Serves: 3

Marinated Tofu

12 ounces extra firm tofu

Place tofu on few sheets of kitchen paper towel. Top with another layer of paper towels and place a weight on it. Let the tofu sit for at least 30 minutes to remove excess moisture.

Cut the tofu into 1" cubes.

5.3 ounces non-dairy yogurt (I have 2 in the picture, use just 1)
1 tbsp ginger grated
1 tbsp garlic, grated
2 tbsp cilantro, chopped
2 tbsp mint, chopped
1/4 cup lemon juice
1/4 tsp garam masala
1 tsp dried fenugreek leaves
1/2 tsp chili powder
1/2 tsp smoked paprika
1/8 tsp ground cinnamon
1/2 tsp salt

In a large bowl, combine yogurt, grated ginger, grated garlic, cilantro, mint, lemon juice, garam masala, dried fenugreek leaves, chili powder, smoked paprika, ground cinnamon and salt. Mix well until combined. Add the tofu and stir to coat with the marinade.

Cover the bowl and let marinate in the refrigerator for at least 1 hour or preferably overnight.

Quinoa Biriyani

2 tbsp oil
1 cup onion, finely sliced

Press saute in instant pot.

Let the pot get hot for 2 minutes.

Add oil and spread using a spatula. Once oil is heated, add onion, sauté for 10 minutes, until they turn golden brown and caramelized. Remove the onion from the Instant Pot, transfer to a plate and set aside.

1 tbsp oil
1 red bell pepper, chopped

Heat another tbsp of oil, add red bell pepper, marinated tofu, sauté for 5 minutes, stirring regularly to prevent the tofu from sticking. Turn the sauté mode off.

1 and 1/2 cup quinoa, rinsed
2 cup water
2 tbsp raisins
2 green cardamom pods, crushed
1 cinnamon stick
1 bay leaf
1/4 tsp salt

Add the caramelized onions, quinoa, water, raisins, cardamom pods, cinnamon stick, bay leaf and salt on top of the sautéed tofu.

Close the lid and pressure cook on manual for 1 minute.

After 1 minute, let the pressure release naturally, this should take around 10 minutes. Remove the lid and fluff the quinoa.

Serve immediately topped with fresh cilantro, lime and / or dollop of non-dairy yogurt.

Taste Note: Tastes AWESOME
Yields: 7 cups (Increase quinoa and add some more vegetables to make it 4 servings)
Source: fullofplants

Instant Pot Vegan Jackfruit with Potato Curry

Serves: 4

2 tbsp coconut oil

2 tbsp curry powder
1 tsp paprika
1 tsp ground cumin
1/2 tsp turmeric powder
1 tsp dried thyme

Press saute in instant pot.

Let the pot get hot for 2 minutes.

Add oil and spread using a spatula. Once oil is heated, add dry spices, curry powder, paprika, ground cumin, turmeric powder, dried thyme and cook for a minute, stirring constantly.

1 cup onion, chopped
1 tbsp garlic, grated
1 tsp ginger, grated
2 green onion, chopped

Add onion, garlic, ginger, green onion, cook for 5 minutes.

1 can (14 ounces) jackfruit, chopped
1 pound and 4.4 oz potatoes, chopped (4 medium potatoes)
1/2 cup carrot, chopped into rounds

Add jackfruit, potatoes, carrots and stir to coat.

1 can (13.5 ounces) full-fat coconut milk
2 cups water
1 tsp Italian seasonings
1/4 tsp cayenne pepper
1 and 1/4 tsp salt
1 batch dumpling

Add coconut milk, water, Italian seasonings, cayenne pepper, salt, dumplings, rice and stir.

Close the lid, put the knob on sealing.

Cook on manual for 10 minutes.

When finished, allow Instant Pot to naturally release for 10 minutes. Carefully release the knob to release the remaining pressure. 

1/4 cup cilantro, chopped

Remove lid, stir in cilantro leaves.

Jamaican-Style Dumpling

3/4 cup gluten-free flour (1/2 cup)
1/4 cup + 2 tbsp water (start with 2 tbsp water add, if needed)
1/4 tsp salt (1/8 tsp salt)

To prepare dumpling, combine flour and salt in a medium bowl, add water and mix to combine. Using hand to knead dough to form a smooth ball. Take small pieces of dough and roll between palms of your hand to form balls and drop on top of the curry.

2 cups rice, washed and drained
4 cups water

Cook rice with water.

Taste Note: Tastes AWESOME
Source: healthiersteps

Pear Balsamic Salad with Dried Cherries and Candied Walnuts

Serves: 4

Walnuts

1 cup raw walnuts

Preheat the oven to 350 degrees F

Add walnuts to baking pan, once the oven is preheated, toast walnuts for 7 minutes.

1 tbsp coconut sugar
2 tsp coconut oil
2 tsp maple syrup
1/8 tsp salt
1/8 tsp ground cinnamon
1/8 tsp cayenne pepper

Then remove from the oven, add oil, coconut sugar, maple syrup, salt, ground cinnamon, cayenne pepper directly to the walnuts. Use a spatula to throughly toss / combine.

Place back in the oven and roast for another 5 minutes or until fragrant and golden brown. Set aside to cool.

Dressing

1/4 cup balsamic vinegar
1/4 cup olive oil
1 medium shallot, chopped
1/8 tsp salt
1/8 tsp ground black pepper

In the meanwhile, prepare dressing by adding all ingredients to a mixing bowl, whisk to combine. Set aside.

Salad

16 ounces mixed greens
1 ripe Bosc or Barlett pear, thinly sliced lengthwise, stems and seeds removed
1/4 cup dried cherries or cranberries

To serve, add greens, sliced pear, dried cherries and roasted walnuts to a mixing bowl. Drizzle with dressing and toss to combine.

Taste Note: Tastes AWESOME
Source: minimalistbaker

Roasted Broccoli Sweet Potato Chickpea Salad

Serves: 2 (I usually make twice of this to feed 4, double everything except chickpeas)

Cook Chickpeas

1 cup chickpeas

Overnight soak chickpeas in water.

1 tsp salt
5 cups water

Drain chickpeas, wash, add salt, water and allow it to boil, reduce the heat to low, cook for 45 minutes.

Yields: 2 and 1/2 cups cooked chickpeas

Spiced Chickpeas

1 tbsp olive oil
1 tbsp tandoori masala
1 tsp coconut sugar
1/8 tsp salt
1/8 tsp red pepper flakes or cayenne pepper

Add the cooked and drained chickpeas to a mixing bowl, season with oil, tandoori masala, coconut sugar, salt and cayenne or red pepper flakes. Toss to combine.

Vegetables

1 tbsp olive oil

1 large sweet potato, chopped into rounds
1/8 tsp salt
1/8 tsp black ground black pepper
1/2 tsp dried dill

Add sweet potato to a mixing bowl, add olive oil, salt, ground black pepper, dried dill, toss to combine.

1 tbsp olive oil

1 medium head broccoli, chopped into large bite size pieces
1/8 tsp salt
1/8 tsp black ground black pepper
1/2 tsp dried dill

Add broccoli to a mixing bowl, add olive oil, salt, ground black pepper, dried dill, toss to combine.

1 medium red bell pepper, thinly sliced (leave raw or roast with broccoli, roasting is optional)

Preheat the oven to 375 degrees F. Lightly grease a baking pan.

Arrange in a single layer.

Bake for a total of 25 minutes, rotating the pan once near the halfway point. You can flip the sweet potatoes over to encourage even baking, but its not necessary.

You will know the broccoli is done, when its golden brown, the sweet potatoes will be tender and the chickpeas will begin firming up and taking on a slight crunch. Set aside.

Garlic Dill Sauce

1/3 cup hummus
1/2 tsp garlic, grated
1 tsp dried dill (or 2 tsp fresh dill)
2 tbsp lemon juice
2 tbsp water to thin

While the vegetables are baking, prepare the dressing by adding hummus, garlic, dill, lemon juice to a mixing bowl and whisk to combine. Then add only enough water to thin until pourable. Set aside.

To Serve

Mix roasted veggies, raw bell pepper and chickpeas with dressing and enjoy!

Source: minimalistbaker
Taste Note: Tastes GREAT

Creamy Kale Salad with Chickpeas, Beets, & Dukkah

Serves: 4

Cook Chickpeas

1 cup chickpeas

Overnight soak chickpeas in water.

1 tsp salt
5 cups water

Drain chickpeas, wash, add salt, water and allow it to boil, reduce the heat to low, cook for 45 minutes in low. Drain and throughly DRIED.

1 tbsp coconut oil
1 tsp ground cumin
1 tsp smoked paprika
1 tsp coconut sugar
1 tsp dried oregano
1/2 tsp ground turmeric
1/4 tsp ground cinnamon
1/8 tsp ground cardamom
1/8 tsp ground coriander

Preheat oven to 375 degrees F.

Add throughly dried chickpeas to a mixing bowl, add coconut oil, ground cumin, smoked paprika, coconut sugar, dried oregano, ground turmeric, ground cinnamon, salt, ground cardamom, ground coriander and stir to combine.

Spread on baking sheet, bake for 30 minutes or until deep golden brown and slightly crispy - they will crisp up more as they cool.

Shallot

1 cup shallot, thinly sliced (6 ounces shallots yield 1 cup)
2 tbsp brown rice flour
1/8 tsp salt
1/8 tsp ground black pepper

In the meantime, add shallot to the same small mixing bowl, top with brown rice, salt and ground black pepper, toss to coat.

2 tbsp coconut oil

Heat a skillet over medium heat. Once hot, add oil, to lightly coat the bottom of the pan, add shallot and all of the coating. Sauté stirring occasionally until soft and light golden brown, about 5 minutes, set aside.

Dressing

1/3 cup tahini
2 tsp garlic, grated
3 tbsp lemon juice
2 tbsp maple syrup
1/4 cup water to thin

Make the dressing by adding tahini, garlic, lemon juice, maple syrup to a small mixing bowl and whisk to combine. Add water to thin until pourable. Whisk until creamy and smooth.

Yields: 3 Tbsp / serving

Salad

1 large bundle laminate kale (non curly)
1 tbsp oil
1 tbsp lemon juice
1 medium beet, thinly julienned / grated using big hole grater

Add kale to a large mixing bowl and top with olive oil, lemon juice. Massage with hands to soften and coat the kale for 1 minute.

Dukkah

1/2 cup roasted unsalted hazelnuts
1/3 cup sesame seeds
2 tbsp coriander seeds or 1 tbsp ground coriander
2 tbsp ground cumin
1 tsp ground black pepper
1/2 tsp salt
1/4 tsp ground cinnamon
1/4 tsp coconut sugar

Add hazelnut to a food processor and pulse into fine meal.

Heat a skillet over medium heat, add sesame seeds. Toast / brown, stirring frequently, until the natural oil begins to release and they turn light brown and become fragrant.

Then transfer to the food processor.

To the still warm skillet add the coriander seeds and toast until some of the seeds begin to pop and they are fragrant. Move off the heat and smash with a pestle or wooden spoon.

Then add to food processor.

Add ground cumin, ground black pepper, salt, ground cinnamon and coconut sugar to the food processor.

Process to combine. Set aside.

Yields: 1/2 cup + 2 tbsp per serving

To Store

Store completely cooled leftovers in a sealed container at room temperature unto 3 weeks, though best in the first 2 weeks.

To Serve

To serve, add thinly sliced beets, chickpeas and shallots to the kale and top with several spoonful of dukkah. Add half of the dressing and toss to combine. Divide between serving plates and serve with additional dukkah and leftover dressing.

Taste Note: Tastes AWESOME
Source: minimalistbaker