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

1 Comment

All Photos © Christine Elise McCarthy 2018

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

images (1)download (1)

~

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.

~

vromans back


Click the image above to watch the video.

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/

DDD #72 – Vegan New Year’s Day Hoppin’ John & Collard Greens for Instant Pot or Not

2 Comments

All Photos © Christine Elise McCarthy 2017

Follow @celisemccarthy

Hoppin’ John is a traditional southern dish, typically served on New Years Day to bring a prosperous new year.  Here is WIKIPEDIA’S explanation.  I didn’t add peas to mine but you certainly can & I love the idea of serving each bowl with a coin beneath it to ramp up the good fortune.

This is CRAZY easy to make & tastier than you might guess.  I made these in my Instant Pot with dried beans but these can be done very quickly on your stove top with canned beans or with dry beans in a slow cooker.


Click the image above to watch the video.

Vegan New Years Day Spicy Hoppin’ John 

Serves 4 very well

INGREDIENTS

1 lb dried black eyed peas (or 2 lbs canned – drained & rinsed – if you are going stove top)

1 medium onion – diced

3-6 garlic cloves – diced

4 celery stalks – diced

1 red bell pepper – diced

1 4oz can diced green chilies or jalapenos (optional)

2-3 chipotle peppers in adobo – diced (more or less – to your taste)

1 TBS ground cumin

1 TBS olive oil

4 cups vegetable stock

S&P to taste

GARNISH OPTIONS:

Diced tomatoes

Scallions – sliced

Fresh Italian parsley – chopped

Fresh cilantro – chopped

Red onion – diced

Avocado – sliced

Tabasco, Crystal (or other hot sauce)

COINS (Pennies – silver dollars?  Your call) – for placement under each serving dish

Cooked rice

DIRECTIONS

Cook your rice according to the package instructions.

INSTANT POT:  Using the saute setting, heat 1 TBS olive oil & saute the onion, celery & bell pepper until soft.  Add the garlic & saute one minute.  Add the rest of the ingredients & cook, sealed, on the manual setting for 45 minutes.

SLOW COOKER: If you are using dried black eyed peas – bring a pot of water to a rapid boil.  Add the black eyed peas & boil for ten minutes.  Turn off heat, cover & let stand for an hour. Drain & RINSE WELL.

In a large saute pan, heat the olive oil & saute the garlic, onion, red pepper and celery until the vegetable are soft.

Once your vegetables are sauteed, you simply combine the already partly cooked beans with the vegetables, chipotle, green chilies, cumin, and S&P with 4 cups of veggie stock to your slow cooker.    Heat on high for 5 hours.

STOVE TOP:

Use canned beans.  Heat 1 TBS olive oil & saute the onion, celery & bell pepper until soft.  Add the garlic & saute one minute.  Add a cup of vegetable stock and the rest of the ingredients & simmer until heated through & al the flavors meld.   Add more stock if the get too dry.  Cook on high if they are too watery.

Folded Money Collard Greens

INGREDIENTS

24 oz collard greens – trimmed, chopped & washed

1-2 TBS olive oil

1 large onion – diced

6 (or more) celery stalks – diced

6 garlic cloves – diced

1 TBS crushed red pepper

3 cups veggie stock

1 tsp smoked paprika (optional)

1/4 tsp liquid smoke (optional)

2 tomatoes – diced

Hot sauce as garnish (optional)

1-1-13 (33)

DIRECTIONS

Heat olive oil in a pan.  Saute the onions & celery until they soften.  Add the chopped garlic & crushed red pepper.  Saute another 1-2 minutes.

Add the stock and collard greens & smoked paprika, stock.  Bring to a boil & then reduce heat to low, cover & simmer – covered – for about 20- 30 minutes.  Add chopped tomatoes & liquid smoke.  Stir in & let sit on low heat – or removed from heat – for about 30 minutes.  Don’t add salt…unless you really like being dehydrated & being unable to remove your rings.  Somehow – this is QUITE salty just from the stock.

And – HAPPY NEW YEAR!!!

 

Leftover Hoppin’ John Fritters with Heirloom Tomato & Avocado Salsa

Collard Green Burrito Wrap with Hoppin’ John Leftovers

Hoppin’ John – Revisited ~ SoCal-Style

 

DDD Ep. #68 – Vegan Moroccan Chicken with Preserved Lemon for your Instant Pot

2 Comments

All Photos © Christine Elise McCarthy 2017

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

images (1)download (1)

All my posts now have a VERY customizable PRINT & PDF option.  Create a PDF & save the recipe to your computer or just 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.

1-31-16 (76)

1-31-16 (134)

BathingandthesinglegirlCover

vromans back

1-31-16 (70)

1-31-16 (112)

1-31-16 (143)

1-31-16 (39)

Click the image below to watch the video.

OK – in order to make this recipe – you really will need two important ingredients – seen above – preserved lemons & ras el hanout.  The preserved lemons will give the dish its distinctive Moroccan flair and the ras el hanout will keep this stew from tasting like a curry.   You can make the ras el hanout – as it is just a blend of other spices – but buying it will be so much cheaper & easier.  See the package below – list the spices involved in that particular brand.

  1-31-16 (150)

I used saffron – because I had it – but saffron can be very expensive so – if you don’t have any & don’t want to shell out the funds – blow the saffron off.  Same with the harissa (a hot sauce).  The two things I really suggest you not blow off are the preserved lemons & the ras el hanout – both of which can be purchased on Amazon.

1-31-16 (40)

1-31-16 (44)

1-31-16 (45)

1-31-16 (47)

1-31-16 (48)

Preserved lemons come in a jar (see above) & are simply lemons pickled in brine.  They maintain all their sharp lemon flavor but are quite salty & very soft.   The flavor they give this dish is critical – so – be patient – and get some before making this.

Other than that – this is a straight-forward slow cooker dish (which could be made by simmering on the stove, too) with ingredients that are easy to come by.  I served mine with this Trader Joe’s blend of grains but couscous is more traditional.  I like this stuff from Trader Joe’s because it is pretty & offers lots of textures.  You can serve yours with whatever grain you prefer.

1-31-16 (152)

I used Beyond Meat chicken because I think it is the best on the market.  I thawed & shredded it because it breaks down in stews better that way & because – visually – it really looks like shredded chicken.   I am convinced you could slip this by meat-eaters with no complaints.

1-31-16 (42)

1-31-16 (71)

1-31-16 (97)

1-31-16 (105)

Vegan Moroccan Chicken, Chickpeas & Butternut Squash with Preserved Lemons for the Slow Cooker (or Not)

Serves 4-6 with couscous or rice

INGREDIENTS

9-12 oz vegan chicken

1 onion – diced

2-4 garlic cloves – chopped

2 (15 oz) cans of chickpeas – drained

4 cups vegetable stock

1 TBS ras el hanout

1/4 – 1 preserved lemon (depending on hpw large it is) – diced small (start with less & add more as you go – just so that this flavor doesn’t get to overpowering for you) – I used the entire 1/2 lemon using all parts

Saffron (a large pinch or more) – optional

Green and/or black olives – I used half Kalamata & half large martini olives – in a quantity to suit your taste for olives – optional

1 TBS harissa (or other hot sauce) – optional

1 (14 oz) can diced tomatoes

3 carrots – chopped

1 butternut squash – peeled, seeded & cubed

1/2 – 1 red bell pepper – diced

1 lemon – peeled & sliced

1 handful cilantro

GARNISH – chopped cilantro or parsley, lemon wedges/slices

Cooked couscous or other grain

1-31-16 (43)

1-31-16 (49)

1-31-16 (50)

1-31-16 (54)

1-31-16 (55)

1-31-16 (64)

1-31-16 (92)

1-31-16 (107)

1-31-16 (128)

1-31-16 (139)

DIRECTIONS

Instant Pot – Put all the ingredients in & use soup setting for 20 minutes.

Slow cooker – Put everything into a slow cooker & cook on high for 4 hours or on low for 8.  If you started light with the preserved lemon – taste occasionally & add more – if you like the flavor.  Overall – it should have a strong lemon flavor.  It should not need salt – because the preserved lemons, olives & stock should have that covered.

Stove top – just bring to a boil & simmer everything until the vegetables are soft – likely less than an hour.  If you started light with the preserved lemon – taste occasionally & add more – if you like the flavor.  Overall – it should have a strong lemon flavor.  It should not need salt – because the preserved lemons, olives & stock should have that covered.

In all cases – add water if it gets too thick.  Drain in a colander if it is too wet.

Serve with whatever grain you chose & garnish with cilantro or parsley & lemon wedges.

1-31-16 (95)

1-31-16 (98)

1-31-16 (116)

1-31-16 (121)

1-31-16 (135)

1-31-16 (145)