DDD Ep. #112 – Vegan Spinach-Stuffed Eggplant Rollatini with Homemade Arrabiata Sauce

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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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Click the image above to watch the video.

This is a really easy, 5-minute pasta sauce.  It is fairly spicy so cut back on the crushed red pepper if you are sensitive to heat.  Canned tomatoes are not desirable – even BAD – (read why you should avoid canned tomatoes & seven other foods HERE) – but they are sometimes the only affordable (and super convenient) option. .

Fresh herbs will also improve this sauce measurably but – in a pinch –  they are absolutely not REQUIRED to make this sauce tasty.

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Five (5) Minute Arrabiata Sauce

INGREDIENTS

1 27 oz carton tomato sauce
Garlic to taste
1 tsp each of crushed red pepper, oregano, pepper & sugar
1/2 tsp salt
Fresh thyme (optional)
Fresh basil – chopped (optional)
Fresh parsley – chopped (optional)
Fresh oregano – chopped (optional)
1 TBS olive oil
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DIRECTIONS
Heat the olive oil. I sautéed maybe 10 tiny garlic cloves whole. If giant chunks of garlic offend you or yours, you might want to crush them a bit with the side of a knife or press them through a garlic press or chop them fine. Just do not burn the garlic and burning is easier – the smaller you chop the cloves. With whole cloves – I sautéed a minute before adding the spices. If you chopped the garlic – add it and the spices at once.After about a minute of both the garlic and all other spices sautéing – add the tomato sauce. Be careful as it will sputter and splatter you when it hits the hot oil.
A few minutes in – I used a slotted spoon to fish out the garlic cloves & put them through a garlic press but this is not totally necessary.Heat over med-low heat until ready to use. Add chopped fresh basil/parsley at the very end – if you are using fresh herbs.

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Eggplant is an odd thing.  Some of my favorite dishes are made of eggplant – most markedly my nearly guiltless Indian Baingan Bharta & one of the most popular recipes of this blog’s history, my Spicy Vegan Chinese Eggplant – both seen just below.

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But if it is cut into slices or cubes that are too large & then under-cooked – it can have an icky texture & an icky flavor.  Lots of people categorically reject it because the first time they tried it – it was yucky.  But it is so versatile & can take on so many flavors so well.  I love it & I feel certain I could convert more than a few haters – if I served them the right dish.

THIS dish might just be that dish – assuming they do not also hate spinach.   The eggplant is very subtle & melts in your mouth.  This could be customized a zillion ways.  There are no rules.  Just make a little mash of some flavors you like & roll’em up & bake them – and voila!  Yes – there are a few steps but none are difficult & the result is delightful.  A tad hard to photograph but really delicious.

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Oh!  I got this new little garlic press at Bed Bath & Beyond for (I think) under ten dollars & I am kind of in love with it.  There are to ways to go with this – sliced or minced (there is a second blade tucked into the base) & all you do is press the garlic through & it creates a little drawer of crushed garlic for you.  Se easy & easy to clean & no garlic fingers!

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Easy Eggplant Rollatini with Spinach 

Should feed 4

INGREDIENTS

2 medium eggplant – tops removed & sliced 1/4 inch thick (thick makes assembly harder)

1 lb fresh spinach (or 8 oz frozen or other spinach – thawed)

3-4  cups (28 0z or so) – marinara (your favorite brand or homemade or the one I  post below) or my 5-minute spicy arrabiata 

Handful vegan Parmesan

1/2 cup vegan ricotta

1/4 cup parsley – chopped

4 oz vegan mozzarella

S&P

Olive oil

More vegan mozzarella to melt on top – to taste

Parchment paper (if possible but not imperative)

Foil

Garnish: more cheese and/or parsley and/or basil

 

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DIRECTIONS

Heat the oven to 400 degrees.

Cut the tops off the eggplant & try to cut them evenly 1/4 inch thick.  I used a mandolin.  Lay the slices on paper towels & sprinkle with salt.  Flip & salt the other side (lightly – so they won’t be overpowered by salt).  Salting the eggplant helps release excess moisture & can temper any bitterness.  Let them sit for about ten minutes.

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Steam the fresh spinach by simply boiling a tiny bit of water to a very large stock pot & adding the spinach.  Cover the pan.  It should wilt in less than a minute (this works to thaw frozen spinach, too, though it might take longer).  Strain into a colander & run cold water on it.  Squeeze out as much water as you can & chop the spinach.

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Put the spinach, parsley, & your Parmesan & ricotta & mozzarella cheese in a large bowl & blend.  Add some S&P.

 

Pat the eggplant slices dry & sprinkle with ground pepper.  Place them on a cooking sheet covered in parchment paper (or foil treated with cooking spray – because you do not want these guys sticking).  Bake about ten minutes.

Layer some sauce on the bottom of a casserole pan.  Spread about 2 TBS of the filling on each of the eggplant slices.  If you have extra – spread it around.  Carefully roll those guys up & place them in the pan, seam side down.

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Layer some more sauce on top & then sprinkle with mozzarella.  Cover tightly with foil & bake for 1 hour.  Remove from the oven & uncover & let rest a good 5-10 minutes before cutting in.  Serve with more cheese and/or parsley and/or basil and copious red wine.  See?  You like eggplant!

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DDD #111 – The Ivy Copycat Grilled Vegetable Salad with Lime Vinaigrette

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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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Click the image above to watch the video.

The Ivy Copycat Grilled Vegetable Salad with Lime Vinaigrette

serves 2 as an entree

INGREDIENTS

for the dressing

Juice of 1-2 limes

match the lime juice with an equal part of olive oil so it is 50/50.

Add about 1 TBS each of balsamic vinegar (or other vinegar) and agave

Season to taste with S&P.

Combine & taste.  Tweak to suite your palate.

for the salad

Your choice of greens – or a mixture (arugula, romaine, butter lettuce, watercress, field greens – your call)

1 zucchini

1 yellow squash

2 ears fresh corn – in the husks

1 bunch asparagus – tough bottoms trimmed

1 red bell pepper – seeded

1/2 cucumber – diced

1 handful cherry tomatoes – haved

3-4 radishes – chopped

1/4 small red onion – diced

1 avocado – chopped

OPTONAL  – chopped herbs (basil or cilantro), protein (chickpeas, black beans, vegan chicken or any other protein you desire)

DIRECTIONS

Make the dressing while the veggies are grilling.

Slice the zucchini & squash in 1/4 inch thick slices & grill until softened & there are grill marks – turning a few times.  Do the same with the red pepper & asparagus.  Set aside.  Grill the corn in the husks until blackened on the outside.  Cool & throw the husks away then cut the corn from the cobs.

Now – just assemble the salad the way you would any other.  If there are going to be leftover veggies – do not dress them.  They will stay fresher in the fridge undressed.

Serve & enjoy!!!

 

DDD #99 – Vegan Beyond Sausage & Lentil Stew

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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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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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2 images above courtesy of Beyond Meat.


Click the image above to watch the video.

Vegan Beyond Sausage & Lentil stew

Serves 4 very well

INGREDIENTS

6-12 Beyond Sausages or your favorite vegan sausage

1 lb cooked lentils

1 medium onion – diced

1-8 garlic cloves (to taste) – minced

4 carrots – sliced

4 celery stalks – chopped

1 parsnip – chopped

1 sweet potato – cubed

1-2 jalapenos – diced

1 lemon

1 (14 oz) can fire-roasted diced tomatoes

1 cup salsa (optional)

4 cups stock

1 TBS mild harissa (optional)

1-2 TBS olive oil

2 tsp ground cumin

1 TBS sweet paprika

1 TBS cayenne (or less if you are intolerant of spicy foods)

S&P to taste

DIRECTIONS

Cook the lentils & set aside.

Heat the olive oil in a large stock pot & saute the onions & celery until soft.

Add the garlic & saute one minute.  Add the can of tomatoes.  Combine.

Add the salsa, harissa, cumin, paprika, cayenne & the juice of the lemon & combine.

Add the carrots, parsnip, sweet potato & jalapeno & 4 cups of stock.

Bring to a boil.  Lower heat & simmer for about 10 minutes or until all the vegetables are tender.  Stir in the cooked lentils & season to taste with S&P.

Cook the sausages & serve either sliced or whole.  You can stir the sausage into the stew or serve it on the side to add as garnish to the stew.

Enjoy!

 

DDD #93 – Vegan Grated Heirloom Tomato Pasta Sauce

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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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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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Click the image of me below to watch the sauce recipe WITHOUT the mushroom.  These images here reflect the use of a crazy lobster mushroom I bought when I originally made this recipe.  You need not use the mushroom – in fact – I rather suggest against it because it was very expensive and underwhelming but I include it here, anyway, for the curious & the risk takers.

I went to the farmer’s market for the first time in forever.  Once there, I was reminded of why I no longer go.  IT COSTS A FORTUNE.  Everything seems reasonable until you walk out with fingers screaming from the pain of carrying 400 pounds of produce & $200 poorer.  But it is always fun & there are usually yummy things to sample.  This time there were almond croissants the size of footballs, boxes of mixed mushrooms for $20, some peana & eggphan (I can’t resist misspelled signs).

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There were also golden beets that were larger than a softball and the crazy-looking thing above.  That, my friends, is a lobster mushroom.  It was about the size of a small Russet potato & weighed about 4 ounces.  I asked the mushroom monger what it was & she told me it was a lobster mushroom.  I asked why they were called that & was told that they not only have a reddish color similar to a cooked lobster but also that they have a slight seafood taste.  I had to have one!  I let her pick one out and as she weighed it, I began pulling out ones to pay for it.  I pulled for a while because that fucker there cost me $17!!!  I almost choked at the price but decided it would be a worthy blog post so I paid & walked away – wondering what the fuck I was gonna do with it.

Intimidated by the idea of ruining a $17 mushroom barely larger than my fist, I Googled to see what others had done with them.  I found this gorgeous photo & checked out the recipe at THE COFFEE TABLE COOKBOOK.

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I had the bulk of the ingredients already so I decided to make a vegan version of their FETTUCCINI WITH LOBSTER MUSHROOM AND SCRATCH-MADE HEIRLOOM TOMATO SAUCE.  I simplified the sauce recipe quite a bit but the most interesting thing I learned from their post was the concept of grating tomatoes.  Click that link & see how it is done & how not to grate your flesh into the sauce.  You basically grate the tomatoes on a box grater & it results in a beautiful tomato puree without any skin.  See below.

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I added a lot of crushed red pepper to my sauce which might have been a mistake because the spicy sauce sort of overwhelmed the very delicately flavored lobster mushroom.  The mushroom had only the slightest mushroom flavor & no seafood element at all.   Those photos above are the mushroom cut up.  Looks like chicken or pork – or bread.  It is very light & porous so it reduced to almost nothing in the saute pan.  Overall – I would say there is no reason to pay so much for what amounts to so little.  Regular mushrooms are just as good and far less costly.

I do recommend trying this sauce, however.  I eliminated the dairy from the original recipe & also could not bring myself to add a cup of the precious – a cup of white wine – to the sauce just to cook it off.  I felt the wine would be better used poured down my gullet & I don’t think the sauce suffered and I know I didn’t.

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Vegan Pasta with Heirloom Tomato Sauce & Lobster Mushroom

Serves 2

INGREDIENTS

1/2 lb pasta

for the sauce

5 large heirloom tomatoes – grated (see here)

1 TBS olive oil

2 garlic cloves – chopped

1/2 tsp to 1 TBS crushed red pepper – to taste

10 basil leaves (plus more for garnish)

several sprigs of fresh thyme

S&P

IF USING  – for the mushroom

4 oz lobster mushroom (or 1/2 lb regular mushrooms)

2 TBS olive oil or vegan butter

3 garlic cloves – chopped

1 tsp thyme leaves

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DIRECTIONS

for the sauce

Heat the olive oil & add the garlic.  Saute one minutes & then add the other ingredients.  Simmer on med-high until it reduces by about half.  Season to taste.  Remove the thyme sprigs and throw them away.

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for the mushrooms

Heat the olive oil or vegan butter and saute the mushrooms until they are nearly done to your liking.  Add the garlic & thyme & cook another minute or two.  Be sure not to burn the garlic.  Season with S&P.

Cook the pasta as directed & toss with the sauce.  Serve & top with mushrooms & chopped fresh basil.

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DDD #84 – Vegan Sausage and Spinach Stuffed Shells

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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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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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Click the image above to watch the video.

This is another very easy dish.

Vegan sausage is usually pretty nasty but I keep hoping I can find a way to doctor it up & make it edible and, finally, with this dish – I SUCCEEDED!  The secret was a pinch of fennel & a shit ton of crushed red pepper.  The filling in these shells was so delicious – I kept eating it directly out of the pan.  A few simple ingredients, a half hour in the oven – and you are neck deep in heaven.  Trust!

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Vegan Sausage and Spinach Stuffed Shells 

(This makes enough to fill three pie dishes)

INGREDIENTS

1 lb dry fill-able pasta shells (any variety works)

Olive oil

4 vegan sausages – chopped

1 lb fresh spinach (or kale or arugula or other greens of your choice)

4-10 garlic cloves (depending on the size & your passion for garlic) – coarsely chopped

2 (10 to 15 oz) cans chopped tomatoes (I used Rotel & fire roasted tomatoes)

1 lb vegan ricotta

8 oz or more vegan mozzarella

1/2 cup grated vegan Parmesan

1 tsp dry fennel

1 tsp dry oregano

1 TBS crushed red pepper (I used closer to 3 TBS but I love spice)

1-2 cups red pasta sauce (I used some spicy Rao’s & spicy Guy Fiery sauces but homemade would be even better)

S&P

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DIRECTIONS

Heat the oven to 350 degrees.

Cook the pasta until al dente – or maybe a minute less than the package suggests.  Drain & run under cool water.

Heat 1-2 TBS of olive oil in a large saute pan.

Saute the sausage with spices (fennel, oregano & crushed red pepper) until it is begins to brown.

Add the garlic & spinach & tomatoes.  Cook until the spinach is just wilted.  Season with salt & pepper & blend them in.

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Put the mix in a food processor & puree it.  Add about 1/3 of your mozzarella & the ricotta.  The blending is not strictly necessary but it makes filling the pasta easier if the filling is mushy.

Put some of your pasta sauce on the bottom of a casserole or pie dish.  Fill the pasta shells & place them on top of the sauce.  Sprinkle with whatever amount of mozzarella appeals to you and additional sauce, if you like a wetter dish.  Maybe sprinkle some vegan Parmesan on there, too.  Put it in the oven & bake for about 30 minutes or until the cheese is melted & bubbly & the pasta is brown in spots.  If you want to freeze some – wrap the dish in foil & freeze – UNCOOKED.

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DDD #81 – Vegan Eggplant Timbale with Rigatoni in Vodka Sauce

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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.

vromans front

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Click the image above to watch the video.

A long, long time ago, I had a boyfriend.  And that boyfriend had – egads! – ex-girlfriends.  One of these ex-girlfriends was (and remains) a famous actress.  A beautiful, famous actress.  She had been reaching out to him to “reconnect.”  My boyfriend at the time announced that he would be having dinner with this ex at some point in the future.  I informed him that I would be attending this dinner myself.  He looked at me like I was crazy.  “Nothing’s going on,” he explained.  “She just wants to get together.  We are friends.”  I explained that, as his live-in girlfriend, his friends should be my friends, too, and asked that if everything was so innocent, why couldn’t he just invite her over to our home for dinner.

It took a bit but I won this debate.  The invitation was extended & then the pressure was on.  ME.  On me because I had to cook the damned dinner – a dinner to impress this chick.  I wanted to impress her with both my culinary skills & with the level of our domesticity.  It was a passive-aggressive counter-attack to what I sensed were not entirely innocent intentions on her part.

This was pre-internet and pre-40 million cooking shows – so I had only my trusty collection of cookbooks to consult for ideas.  After hours of deliberating – I ended up making two dishes I had never made before – always very dangerous if making a good impression is your top priority.  I made a two-color soup much like this one (this one here is not my creation):

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Photo borrowed from HERE.

And I made an eggplant timbale as shown here in this blog.  As fate would have it, my dinner was a huge success & the ex-girlfriend was smart & funny & charming & the two of us were quickly gabbing like old friends, nearly cutting my boyfriend from the conversation completely.

And – for the record, ladies (and gents) – this ex-girlfriend never “reached out” to “touch base” again – to either me or my boyfriend.  So – my instincts had been correct.  She had been perhaps interested in rekindling more than just old times.  But – to her credit – once she met me, she was forever respectful and was never again a threat to our domestic bliss.

So – if you ever need to impress someone or scare off some interested interloper from meddling with your love life – serve them this whopper of a dish.  It is far easier to make than folks guess and it tastes delicious – and it is classier than a slap fight & hair pulling.

Also – as an aside, I bought this fucking gigantic can (I know canned tomatoes are bad but sometimes you gotta bend rules) of tomato sauce for $2.69.  That is practically free!  It makes 12 cups of whatever the Hell sauce you are making.  I made arrabbiata (surprise, surprise) and I froze 8 cups of it & used 4 cups of it to make the vodka sauce in this recipe.

Vodka Sauce – large quantity

INGREDIENTS

2 28-ounce cans tomato sauce

1 small onion – diced

1/2 cup vodka (optional)

1/4 cup olive oil

5 garlic cloves – chopped

1 TBS crushed red pepper (optional)

1 cup chopped basil

1 cup peas – optional

S&P to taste

For a pink sauce (optional) – 1 cup vegan heavy cream or vegan cream cheese

DIRECTIONS

Heat oil & saute the onion until soft.  Add garlic for one minute then add the vodka.  Cook on high a minute & then add the other ingredients, bring to a boil then reduce heat to low & simmer for 30 minutes or more.  For a pink sauce – add 1 cup vegan heavy cream or vegan cream cheese.

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Vegan Eggplant Timbale with Rigatoni & Vodka Sauce

INGREDIENTS

FOR THE TIMBALE:

1 pound rigatoni (or other pasta) – cooked & drained

8 oz vegan mozzarella

4 large eggplants

1/4 cup bread crumbs

1/8 cup vegan Parmesan

Chopped tomato or chopped fresh parsley or basil – as garnish

DIRECTIONS

Pre-heat the oven to 350.

Slice the eggplants into 1/4 inch slices.  You can go the long way or the other way – creating round disks.  (OPTIONAL – Place in colanders or on paper towels & sprinkle with salt on both sides.  Let the eggplants drain for about 30 minutes.  This not only helps remove moisture from the eggplant but also minimizes bitterness. I skipped this step.)

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You can either rub olive oil into your eggplant before grilling or you can dip them in an Italian salad dressing – really just to lubricate them so they do not stick to the grilling surface & tear apart.  Grill (a grill pan works, too) the eggplant until they get nice grill marks on one side, turn them & repeat.  Remove & set aside.

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Cook the rigatoni according to the box directions.  Err on the side of under-cooking – as they will cook more in the oven.  Drain the rigatoni & mix in a bowl with cheeses & 2 or more cups of vodka sauce.  Add more sauce if you like a really wet pasta.  You will have extra vodka sauce that you can use to add as a garnish to the finished slices of timbale or to use in another recipe.  It might be nice to have extra sauce for the timbale when you are in the leftovers phase.

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ASSEMBLY-

Grease a spring form pan & then put some bread crumbs & vegan Parmesan inside.  Swirl the pan to coat all the surfaces.  Throw any unstuck bread crumbs/cheese away.

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Line the inside of the pan with grilled eggplant.  You can either do as I did or, if you have circular disks, fan them on the bottom of the pan & then stick some, overlapping, up on the sides.  However you do it – try to cover every part of the pan with eggplant.  Pour the pasta & vodka sauce & cheese mix in – layering in extra cheese, if you fancy.  Top with any remaining eggplant slices.

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Cover the timbale in foil & place some heavy dishes on top & put in the fridge to compress for about 15 minutes.

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Then – bake at 350 for about 45 minutes.  Let rest, unmolested, for at least 15 minutes and then put a serving dish on top of the timbale, flip the whole thing over & then very carefully – remove the spring form pan.

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Garnish with either grated Parmesan or extra vodka sauce.

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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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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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/