DDD #74 – Ayurveda Kitchari – Vegan Mung Bean Stew to Detox & Cleanse (Instant Pot, Slow Cooker or Stove Top)

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All Photos © Christine Elise McCarthy 2018

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

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My friend, Katie, turned me on to kitchari.  Apparently, you can eat it – JUST IT – for 1-7 days straight & it calms your digestive tract & detoxes you system but with the added benefit of feeling like decadent comfort food.  Also – mung beans are dirt cheap. (Articles on the subject are linked at the bottom of this post).  This recipe makes about 7 quarts which is a fuckton so – unless you are feeding a lot of people or want to freeze some – consider reducing the recipe.

I used an Instant Pot to make mine but this can be done in a slow cooker or stove top.  I really recommend Instant Pots, though, because they steam, pressure cook, slow cook, cook rice, cook cakes, saute, cook eggs & clean windows.  I got my huge one HERE for just over $100 & I am VERY happy with it.  I can now get rid of several other appliances.

***NOTE – I soaked my beans on the counter overnight & in the fridge a second night but this is not necessary.  If you want to move more quickly – boil some water, add your beans & let them soak for an hour.

Ayurveda Kitchari – Vegan Mung Bean Stew

Caters a party so be ready for a lot

INGREDIENTS

3 cups mung beans (I used half whole green & half split green – as seen above) – soaked (see ***NOTE above)

1-2 TBS coconut oil or olive oil

1 onion – chopped

6 garlic cloves – chopped

1 TBS turmeric

1 TBS ground cumin

1 TBS (or more – to taste) salt (I used pink Himalayan)

1 TBS ground mustard

1 TBS ground coriander

1 TBS ground pepper

1 TBS ground fenugreek (optional)

1/4 tsp asafoetida

1 (15 oz) can coconut milk (I used lite)

6 TBS minced ginger

1 cup cilantro

Vegetables are optional.  Use any you prefer but I added:

5 small turnips – diced

5 small golden beets – diced

1 large sweet potato – diced

5 oz baby kale

1 tomato – diced

6 cups water

2 cups basmati (or other long grain white rice)

(If you are making your rice separate from the stew, as I did, it is nice to add a tsp cumin SEEDS & 6 green cardamom pods to it as it cooks but that is not necessary.)

GARNISH – coconut butter, cilantro, crushed red pepper

DIRECTIONS

Quick soak your beans (see note above) if you did not soak them overnight or for 2 days, as I did.)

Traditionally, the rice is cooked in the same pot with everything else.  My Instant Pot was not large enough so I cooked it separately.  This is your call – or maybe your pot size will determine your choice but it does not matter much either way.

Rinse the rice.  Set aside.

Heat the oil in a very large pot (or your Instant Pot – my pot is 8 Quarts) and soften.  Add the garlic & spices & stir to combine.

If you are using a slow cooker, transfer the onions & spices to it.  Everything else is the same no matter whether you are slow cooking, Instant Pot cooking or going stove top.  Only the cooking time will vary.

Now, add everything else to the pot.  If your pot is easily deep enough to hold the rice, too, add that.  If you are cooking the rice in the same pot – add 4 additional cups of water to the 6 cups used if you are cooking the rice separately (assuming your rice directions ask for 2 cups water per 1 cup rice.  Adjust accordingly if your rice has different directions).  Or – just cook the rice separately as the package directs.  If you are making your rice separate from the stew, as I did, it is nice to add 1 tsp cumin SEEDS & 6 green cardamom pods to it as it cooks but that is not necessary.

Slow cooker – cook on low for 8 hours or high for 4 hours.

Stove top – bring to a boil uncovered for 5 minutes.  Reduced heat, cover, and simmer for 30 minutes or more or until everything is tender.

Instant Pot – seal & cook manually for 10 minutes.

If it is to thick, thin it with extra water.  If it is too thin, let is simmer, uncovered, for a while longer.

Serve with rice (if you cooked it separately) and garnish with coconut butter (burns fat & lowers cholesterol) and lots of cilantro & maybe some crushed red pepper.

Here are some articles for more info on kitchari & using it to detox:

What is kitchari? – https://www.banyanbotanicals.com/info/blog-the-banyan-insight/details/what-is-kitchari-why-we-eat-it-for-cleansing

3-Day Cleanse – https://www.banyanbotanicals.com/info/ayurvedic-living/living-ayurveda/cleansing/a-very-simple-three-day-cleanse/

How to do a kitchari cleanse – http://www.krissyruddy.com/how-to-do-a-kitchari-cleanse/

Vegan Pasta with Grilled Yellow & Baby Zucchini, Lemon & Pistachios

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All Photos © Christine Elise McCarthy 2015

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

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vromans back

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Lately, I feel like I keep saying my recipes are easy & delicious – and this one is no exception.  A few simple ingredients & it can really be read in 20 minutes.  I bought these gorgeous yellow zucchini & cutie baby zucchini (above) at the farmer’s market recently.  I also bought those garlic chives you see under the zucchini.  Regular zucchini & regular garlic will work just fine.  I did not add cheese to this but (if you are not vegan) some high quality Parmesan might be nice – or vegan Parmesan.  The amount of lemon & garlic are a matter of taste – and I tend to lay on all flavorful ingredients with a heavy hand.  You might prefer smaller quantities – your call.  The pistachios add a nice crunch but are not critical to the dish.  Toasted pine nuts might be nice, too.  Either way – I repeat – this is easy & delicious.

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Vegan Pasta with Grilled Yellow & Baby Zucchini, Lemon & Pistachi

Serves 2

INGREDIENTS

1/2 lb pasta – cooked & drained

1/2 lb baby zucchini – ends trimmed

2 yellow zucchini – sliced into rounds

(OR – 4-5 regular zucchini – sliced)

1 lemon – zested & juiced

10 garlic chives – chopped (or regular garlic- I would use 4 – or to taste – chopped)

Shelled pistachios – chopped (quantity up to you – I used about 1/4 cup)

1/4 cup some sort of Italian dressing or just plain olive oil

Olive oil

S&P

Parsley – chopped

Garnish – lemon wedges

OPTIONAL – 1/4 cup shaved Parmesan or vegan alternative

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DIRECTIONS

Cook the pasta.

Toss the zucchini in the Italian dressing or olive oil & grill (on a grill or in a grill pan) on high for a few minutes – turning once or twice – until tender & a bit charred.  Set aside.

In a large saute pan – heat maybe 1 TBS olive oil & saute the garlic chives or regular garlic for a minute.  Add the zucchini & a few pinches of lemon zest. Add some lemon juice and S&P.  Taste & add more of the zest, juice and S&P until it tastes right to you.

Add the pasta & toss & heat through.  If using vegan or regular Parmesan – toss that in now.  Serve with parsley, pistachios, lemon wedges & lots of fresh cracked pepper.

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Garlic Baby Broccoli

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All Photos © Christine Elise McCarthy 2014

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

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All my posts now have a VERY customizable PRINT & PDF option.  Create a PDF & save the recipe to your computer or print it out.  It offers a “remove images” option & you can delete any part of the post you do not need before printing.  The button is below by the Twitter & Facebook links.

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This is so simple & so delicious but you gotta LOVE garlic.  I do.

I also love to point out that I recently published my first novel & the reviews om Amazon are great!  I hope you will buy a copy!  They are cheap!

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And now – on to this quick & easy side dish!

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Garlic Baby Broccoli

Serves one

INGREDIENTS

1 small bunch of baby broccoli – ends trimmed

2 TBS olive oil

10 (more or less) cloves of garlic – minced

S&P

Lemon as garnish

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DIRECTIONS

Heat the oil over medium heat.  Add the broccoli.  Saute for 10 minutes or so being careful not to burn it.  Once the broccoli is nearly done, stir in the garlic & cook for maybe a minute.  Cooking longer will lessen the pungency of the garlic – and you might prefer it that way – just be careful you do not burn the garlic.  A little golden is OK but more than that & garlic tends to get bitter.

Serve with S&P & maybe a squeeze of lemon.  Eat it all up & know that the vampires won’t be coming for you tonight!

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Summer Garden Vegetable Pizza

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All Photos © Christine Elise McCarthy 2014

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

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All my posts now have a VERY customizable PRINT & PDF option.  Create a PDF & save the recipe to your computer or print it out.  It offers a “remove images” option & you can delete any part of the post you do not need before printing.  The button is below by the Twitter & Facebook links.

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Sometimes pizza is really just a bread plate.  That is the case here.  This pizza is really just a few warmed vegetables on a plate of bread with a little cheese.  I have never been one for extra cheesy pizza.  I prefer other flavors & this pizza offers a lot of them!  It was inspired by a box of locally grown vegetables that got mistakenly delivered to my door.  Relax!  I called the company that delivered them & was informed that food safety laws prohibited them from redelivering the box.  So I got to keep it!

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Say – have you heard?  I wrote a fucking NOVEL!!!  It is hilarious!  Read the reviews on Amazon – HERE.  They are VERY positive!  Why not buy a copy & check it out?

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OK – so – at the risk of sounding like a broken record – pizza toppings are very much a matter of personal preference.  Not just as to which ones to use but also how much of each.  I don’t like heavy or thick pizzas.  Others do.  So – I will just list the ingredients I used for this beauty & let you make your own choices.

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So – again – here is the pizza dough I use – and all I do is throw everything in my bread machine & let it run on the dough cycle.  SO EASY!  Then I let it sit & rise or a hour & either use it immediately – or use a bit & store the rest in plastic wrap in the fridge.

PIZZA DOUGH

MAKES FOUR 12-OZ. BALLS

INGREDIENTS

2 tbsp. sugar (⅞ oz.)
1 tbsp. olive oil, plus more (½ oz.)
½ tsp. active dry yeast
5½ cups flour
2 tbsp. kosher salt (¾ oz.)

INSTRUCTIONS

1. Combine sugar, oil, yeast, and 2 cups cold water in bowl of a stand mixer fitted with a dough hook; let sit until foamy, 8-10 minutes. Mix flour and salt in a bowl. With motor running, slowly add flour mixture; mix until a smooth dough forms, 8-10 minutes. Transfer dough to a greased baking sheet; cover with plastic wrap. Let sit at room temperature 1 hour.

2. Divide dough into 4 balls; transfer to a greased 9″ x 13″ dish; brush tops with oil. Cover with plastic wrap; refrigerate 48 hours (or get impatient like me & use it immediately).

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Summer Garden Vegetable Pizza

INGREDIENTS

Dough

Fresh mozzarella (or other pizza cheese)

Parmesan – grated

Tomatoes – sliced

A few mixed baby squashes – sliced

Basil

Jalapeno – seeded & sliced

Onion – sliced thin

Avocado

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DIRECTIONS

Heat the oven to 450-500.

Treat a pizza pan with cooking spray or use parchment paper.

Roll the dough out & put it on the pan.  Score it a bit with a knife or fork tines.

Divide the avocado portion you are using in half – and reserve half the avocado & all of the basil for AFTER the pizza is cooked.

Layer toppings starting with the cheese & layering veggies on top of the cheese.  This make the pizza bright & vibrant with the colors of the vegetables – rather than the white cheese.

Bake that fucker for 10-15 minutes or until the crust & toppings look done to you.  Top with more avocado & the basil.

Kid yourself that this is just a warm salad & that there is no harm in eating the entire thing yourself!  And then DO IT!

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Braised Calamari Stuffed with Shrimp & Baby Kale Over Whole Wheat Spaghetti

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All Photos © Christine Elise McCarthy 2013

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

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Ok – I confess – I just could NOT get a decent shot of this dish.  This is becoming a frequent issue – caused, most likely, from my lack of continued inspiration photographically.  My lighting & plating options are limited & largely exhausted.   I need to start going to yard sales & junk stores & buy up some new cutie little dishes etc to maybe restore the fun of photographing the foods I prepare.

At any rate – this was a really satisfying dish to prepare.  I felt like an old Italian mamma in my kitchen, expertly filling squid with stuffing & braising them.  Braising, by the way, is defined on Wikipedia like this:

Braising (from the French “braiser”) is a combination cooking method using both moist and dry heat; typically the food is first seared at a high temperature and then finished in a covered pot with a variable amount of liquid, resulting in a particular flavor.

This dish takes a few steps but is well worth it.  If you use boxed pasta & jarred sauce – this dish is downright easy!

I found fresh squid at my store the other day, all cleaned & pristine looking, and I got two packages for under three dollars combined.  There were probably 20 little squid in there – each only about 3 inches long.

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I, personally, preferred the littler guys but you could do this with larger squid & have less work to do with the stuffing of them.

I marinated the squid in garlic, olive oil & lemon overnight – but this is unnecessary.  I did that, primarily, because I thought they had an odd smell & I wanted to get rid of that.  It wasn’t a smell like they had spoiled or were fishy but, rather, kind of a musky, bleachy scent which I found super gross.  The marinade cured that & these guys cooked up as mildly & inoffensively as any squid I’ve ever had.

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Also – I used baby kale because that is what I had.  You could use regular kale or spinach or broccoli or whatever in the stuffing for these.  Other recipes I looked at for this kind of thing suggested a course chop for the shrimp.  I opted to puree the whole lot & that resulted in a stuffing mix that could be inserted into the squid with a pastry bag or, as I used, a zip-lock bag with the corner cut off.  THIS was a lifesaver!  Trying to stuff these fuckers by hand – even with my green puree – was crazy-making so definitely have a zip-lock bag handy.

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Also – I only had these foiled sandwich toothpicks around.  If you use these, be sure to cut off the plastic fringe with kitchen scissors before cooking the calamari.

Also – I used my 5 Minute Arrabiata Sauce for these. You can do that, too, or use your own favorite red sauce, whether homemade or jarred.  I used whole wheat spaghetti from a box

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because I really like whole wheat pastas & was too lazy to make fresh pasta.  This, too, is open to your interpretation.  Make some pasta (I have posted lots of recipes for that) or simply boil up your favorite brand & shape of the boxed variety.

Lastly – definitely buy CLEANED squid.  I tried to clean squid once in the late eighties & was scarred emotionally by the experience.  It took until this week for me to ever attempt squid again.  So – if your grocer has squid in the case but it isn’t cleaned – pay whatever it takes to get them to clean them for you.  Trust.

When these little bad boys are cooked up, they are so tight & neat & resilient – you can slice them up with a knife & they do not fall apart.

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PRINT THIS RECIPE

Braised Calamari Stuffed with Shrimp & Baby Kale Over Whole Wheat Spaghetti

INGREDIENTS

1 lb pasta of your choice

15 -20 little 3″ squid or lesser quantity of larger ones

3/4 lb shrimp – peeled & deveined

6 garlic cloves

2 cups baby kale (or other vegetable like maybe spinach or broccoli or arugula)

3/4 cup panko (or other breadcrumbs)

2 eggs

1/2 cup grated Parmesan

1 TBS crushed red pepper

1 TBS dry oregano

6-7 fresh basil leaves

S&P to taste (1/2 tsp salt, 1 tsp pepper?)

Olive oil

1 tomato – diced (optional)

Parsley as garnish

Marinara or Arrabiata of your choice

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DIRECTIONS

I marinated my squid in a little olive oil, 10 cloves of crushed garlic, the juice of a lemon and some S&P overnight.  This is optional.

Prepare your red sauce or simmer your jarred sauce in a large saute pan.

For the stuffing – put any tentacles you might have from the squid into a food processor with the shrimp, garlic, kale, eggs, panko, cheese, crushed red pepper, oregano, basil and S&P & pulse to puree.  You might need to scrape the sides a few times.

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With either a pastry bag or a large zip-lock bag with one corner cut off – squeeze your puree into each of the squid.  Only fill about 2/3 of the way because squid shrinks when it cooks & it will shrink wrap your stuffing quickly & begin to squeeze it out.  Secure the open end by simply piercing through with a toothpick.  If using fancy tipped toothpicks – cut the fancy part off with kitchen scissors.  Pierce each squid once or twice in the fat part with the tip of a sharp knife to vent them as they cook.

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I had extra stuffing so I just made little “meatballs” from it.

Heat a frying pan & add 2 TBS olive oil.  I used my marinade to sear the squid & you can, too, but know that the garlic burns a bit.  When hot, place the calamari in there & sear them a bit all over, on high heat, until they begin to brown.  Remove from heat.  You can sear your “meatballs” in this process, too.

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When your red sauce is ready, place the seared calamari into that pan.  I added a little water to my sauce to thin it but that is just a matter of taste.  I also added 1 diced tomato.  Cook for about 15 minutes over low to medium-low heat without disturbing them.  Then turn them & cook another 15 minutes.  If you have extra stuffing “meatballs, add them to the pan for the second 15 minutes.

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Cook your pasta & serve it smothered in your red sauce & evenly distribute your stuffed squid.  Remove the toothpicks!  Garnish with chopped parsley & maybe extra crushed red pepper.

PRINT THIS RECIPE

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