How To make Curried Bean Sandwich Spread (Mcdougall)
3/4 c Water
1 Onion, finely chopped
1 c Diced celery
1 Green pepper, diced
1/2 c Diced carrot
1 2 Garlic cloves, minced
2 1/2 ts Curry powder
1/2 ts Ground cumin
1 tb Soy sauce
3 c Cooked white beans
Place water in saucepan and add all the vegetables and the garlic. Cook, stirring occasionally, for 15 minutes. Stir in the spices and soy sauce, mix well. Remove from heat. Add beans, mix well. Place mixture in food processor and process briefly unitl chopped but not pureed. Chill. Posted by Timo to the Fatfree Digest [Volume 14 Issue 27] Jan. 27, 1995.
:From the _New McDougall Cookbook_: Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@aol.com using MMCONV. Archived through kindness of Karen Mintzias, km@salata.com. 1.80?
How To make Curried Bean Sandwich Spread (Mcdougall)'s Videos
What I Eat in a Day - Whole Food Vegan - Starch Solution
There are many different ways to eat a whole food plant-based diet. Every plant-based doctor has their own method or checklist to follow. And while they have tiny differences, in these what I eat in a day videos I try to show that they're basically the same! Today, I'm talking about Dr. McDougall's Starch Solution.
Blogpost with Curry Recipe:
BBQ Tofu and Jackfruit Recipe:
Breakfast Routine:
Smoothies:
What I Eat Playlist:
CSA Playlist:
What I Eat Daily Dozen:
BBQ Sandwich:
Easy IP Curry:
0:00 Intro
1:11 Breakfast: Oats and a Smoothie
2:00 My Morning Routine
2:21 Basics of the Starch Solution
2:36 Lunch: Sweet Potatoes, Black Rice, BBQ Tofu and Jackfruit, Cabbage
3:51 Dessert: Sweet Potato, Cherries, Dates, Walnuts
4:35 Dinner: Split Pea Curry, Salad, Pear
6:40 Aerial Silks Workout
7:14 Outro and Outtakes
HOW NOT TO DIE COOKBOOK | CURRIED CHICKPEA WRAPS // EPISODE 2
How not to die cookbook recipe #2 - Curried chickpea wraps! Super delicious and easy to make. Customize this recipe however you like (or whatever your fridge is stocked with). Tell us in the comments below which recipe you would like to see next!
How Not To Die Cookbook | Stuffed Sweet Potatoes with Balsamic Date Glaze Video
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Curried Eggplant
Curried Eggplant
From the book The McDougall Program for Maximum Weight Loss
Servings: 4
Preparation time: 30 minutes
Cooking time: egg plant 45 minutes,
Curry 20 minutes
1 large egg plant
½ cup water
1 medium onion, chopped
1 tablespoon grated fresh ginger
½ teaspoon cumin seeds
1 green bell pepper, chopped
1 tomato, peeled and chopped (see note)
2 teaspoons ground coriander
1 teaspoon ground tumeric
1 teaspoon ground cumin
¼ teaspoon freshly ground pepper
1 tablespoon soy sauce
½ cup chopped fresh cilantro
1. Preheat the oven to 400°F.
2. Prick eggplant all over with a fork. Place in a shallow baking dish and bake until very soft, about 45 minutes. Remove from the oven and cool. Cut in half and scoop out the pulp. Chop the pulp and set aside.
3. Place ¼ cup of water in a saucepan. Add the onion, ginger, and cumin seeds. Cook, stirring occasionally, until the onion is softened slightly. Add the green pepper, tomato, coriander, tumeric, ground cumin, paprika, and ground pepper. Cook, stirring occasionally, for five minutes. Add the remaining water and soy sauce. Cook for another five minutes. Stir in the eggplant and cook for five minutes longer. Add the cilantro, stir several times, and remove from heat.
NOTE: To peel the tomato, plunge it into boiling water, then remove it and slip off the skin.
Slow Cooker Whole Chicken {much better than buying a rotisserie chicken!}
SLOW COOKER WHOLE CHICKEN
--------------Click on SHOW MORE to see the FULL RECIPE--------------
We love making a whole chicken in the slow cooker instead of buying a rotisserie chicken. Use the leftovers for tacos or soup the next day.
RECIPE:
INGREDIENTS:
5 lb. small whole chicken (look for a chicken that is on the smaller size around 4-5 lbs.)
1/2 cup butter
1 lemon (optional)
4 carrots - peeled and halved
1 red onion - peeled and quartered
1/2 tsp. dried thyme
1 tsp. salt
1/2 tsp. paprika
1/4 tsp. garlic powder
1/4 tsp. pepper
SLOW COOKER SIZE: 6-quart or larger
INSTRUCTIONS:
Add the carrots and onion to the bottom of the slow cooker.
Remove the chicken from its packaging. Remove any extra parts or packaging from the inside of the chicken. Drain off any liquid from the inside of the chicken.
Add the chicken on top of the vegetables.
Pour over the melted butter over the chicken.
Cut the lemon in half and squeeze over the chicken.
Sprinkle over the seasonings evenly.
Place the lid on the slow cooker.
Cook on LOW for 7-8 hours. This can vary for each chicken you cook, for they can vary in size. You know the chicken is done cooking when the drumsticks start pulling away from the breasts and the juices run clear. If you are concerned if your chicken is done, use a thermometer. 165° Fahrenheit is the safe temperature for chicken.
PRINTABLE RECIPE AND NUTRITIONAL INFO:
FAN MAIL:
The Magical Slow Cooker
Sarah Olson
PO BOX 70586
Springfield, OR 97475
Garlic Chickpeas with Swiss Chard - Starch Solution Staple Meals
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USEFUL KITCHEN GEAR
What I am using in this video:
OXO Onion Chopper
Pampered Chef Mandolin
Teak cutting board
Garlic Press
8 Inch Cast Iron Tortilla Press
8 inch parchment paper circles for tortilla press
Lipper Acacia Wave Bowl Set with Servers
Spin Veggiechop hand powered chopper
3 Stainless Steel very large bowls
Scanpan 11inch skillet
Personalized cutting board
Cuisinart mini food processor
XO Steel Salad Spinner
Vitamix blending bowls
Wire mesh strainer
Pyrex Glass Bowls with lids
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???????? Don’t you just love the motion of the ocean? Boat size matters when the waves toss you around.