How to Make Chana Tofu | CHEF AJ LIVE! with Kathy Hester
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Kathy Hester, the appliance whisper and queen of recipe options, will make the best way to eat greens. Saag is a creamy Indian dish full of flavor, and you can add in chickpeas, tofu, or even cooked potato chunks once you puree the dish.
Serve over steamed brown basmati rice.
Channa (or Tofu) Saag
You can use any combination of greens here, such as spinach, Swiss chard, turnip greens, and
collards, or anything that’s plentiful where you live.
Note: If you want to create something more similar to paneer, press your tofu and air fry and mix in just before serving and leave out the chickpeas.
1 small onion, minced
2 cloves garlic, minced
1 tablespoon (8 g) grated fresh ginger
1 pound (454 g) assorted greens, washed, torn into bite-size pieces, and spun dry (you can also buy a prewashed mix in a bag like the baby kale chard mix)
Zest of ½ lime
1 teaspoon cumin powder
½ teaspoon turmeric
½ teaspoon ground coriander
½ teaspoon garam masala (or to taste)
1½ cups (353 ml) water
2 tablespoons (12 g) vegan chicken-flavored bouillon
1 can (15 ounces, or 420 g) chickpeas, drained and rinsed, or 1½ cups (340 g) homemade
½ to 1 cup (120 to 235 ml) plain nondairy creamer (or nondairy milk, plain vegan yogurt, or
homemade cashew or oat cream)
For Serving
Salt or salt substitute, to taste
Rice, for serving
Instant Pot Instructions
Turn on the sauté setting on low. Add the oil or water to saute. Once warm, add the onion and
cook until translucent, about 5 minutes. Add the garlic and sauté for 1 minute. Then add the
coriander, garam masala, cumin and turmeric sauté until fragrant, about 15 to 20 seconds.
Add ginger, greens, lime zest, and water, cook on high pressure for 5 minutes. Manually release the pressure. Add the tofu or chickpeas, yogurt or coconut milk and heat on ‘keep warm’ until heated well or urn to low saute to speed it up.
Leave as is or use an immersion blender to make it creamy.
Slow Cooker Instructions
The night before: Heat the oil in a skillet over medium heat and sauté the onion until translucent,
3 to 5 minutes. Add the garlic and sauté for 2 minutes longer. Store the sautéed onion, grated
ginger, and prepared greens in an airtight container in the refrigerator. Store lime zest
separately in the fridge.
in the morning: Oil the crock of your slow cooker. Combine the sautéed onion, ginger, greens,
spices, water, and bouillon in the slow cooker. Cook on low for 7 to 9 hours
about 30 minutes before serving: Purée the soup with an immersion blender or in batches in a
countertop blender, being careful of splatters of hot soup, until smooth. Add the chickpeas,
non dairy creamer, lime zest, and salt to the slow cooker. Cook on high for 30 more minutes,
until the beans are heated through. Taste, adjust the seasonings. Serve over rice.
Cathy’s Carne Guisada - A Pressure Cooker Recipe
This easy recipe takes advantage of the sauté feature to sear meat and cook the veggies before adding everything to the pot - even dried beans - for a delicious Mexican stew.
Cooking By Heart with Kathy Mattea
In this episode, multi-Grammy and CMA Award winner Kathy Mattea shares memories of growing up in West Virginia with Italian and American food, eating fresh garden veggies, big family Christmas gatherings, and bonding with her Italian father over his favorite snack. Moving to Nashville was pivotal, plus being “discovered” there 5 years later and a career ascent. She also relates seeing her musical path almost from birth, reveling in the sacredness of music & its ability to bring us together: all this and much more in a fascinating conversation with this remarkable woman.
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Bloody Mary Chili | Kathy's Vegan Kitchen
If you love Bloody Marys and chili, this quick and easy vegan Bloody Mary chili recipe is for you! Combine your favorite Bloody Mary mix with veggies and lentils for a delicious, unique vegan chili. Stovetop, slow cooker, or Instant Pot!. Get the full recipe:
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Welcome to Kathy's Vegan Kitchen on YouTube, the ultimate destination for all things plant-based, delicious, and nutritious! Inspired by our popular blog this channel is a culinary haven for both seasoned vegans and those just dipping their toes into the world of plant-based eating.
Our mission is simple: to share the joy and benefits of vegan cuisine with the world. Whether you're looking to improve your health, reduce your carbon footprint, or explore new flavors, Kathy's Vegan Kitchen is here to guide you every step of the way.
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Delicious Vegan Recipes: We've got you covered from hearty vegan main courses to delectable desserts. Our vegan recipes are not just vegan; they're mouthwateringly good. We believe that plant-based food should be as flavorful and satisfying as any other cuisine, and our dishes are a testament to that belief.
Cooking Tutorials: Not sure how to make that perfect vegan cheesecake or whip up dairy-free sauces? Our step-by-step tutorials break down the process, ensuring that even beginners can master the art of vegan cooking.
Nutritional Insights: Veganism isn't just about excluding animal products; it's about nourishing your body with the best nature offers. We delve into the nutritional benefits of various ingredients, helping you make informed choices for your health.
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The reasons to choose a vegan lifestyle are manifold. For some, it's a matter of health, as plant-based diets have been linked to a reduced risk of chronic diseases. For others, it's about the environment, as veganism can significantly reduce one's carbon footprint. And for many, it's a matter of ethics, a commitment to reducing animal harm.
Whatever your reason, Kathy's Vegan Kitchen is here to support you. We understand that transitioning to a vegan diet can be challenging, but it can also be incredibly rewarding with the right resources and a supportive community.
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Kathy, the heart and soul behind both the blog and this YouTube channel, embarked on her vegan journey out of a passion for health and wellness. Over the years, she has honed her culinary skills, transforming traditional dishes into vegan masterpieces and creating new recipes that celebrate the bounty of plant-based ingredients. Her approach to veganism is holistic, encompassing not just food but a way of life that is kinder to our bodies, planet, and fellow beings.
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