Mango Chutney & Easy, Delicious Instant Pop Indian Recipes with Vegan Richa (VEGAN & OIL-FREE)
Richa is a best selling author, and widely loved and trusted in the vegan community.
Richa was in tech when she had to have brain surgery and became limitedly abled after. She started cooking when she could stand for a bit and eventually started blogging. Richa’s Indian kitchen cookbook was a bestseller for years in the Indian category, even among popular meat and dairy heavy Indian cookbooks, new and old. Her aim is to show that there’s more to Indian comfort food than chicken tikka masala, by highlighting regional Indian veggie centric food, and there’s more to vegan food than smoothies.
She strives to to help everyone by adding allergy friendly options with all recipes. She has been blogging since 2009, she also donates portion of her books’ income to several charities and organizations. Her latest cookbook just came out.
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Mango Chutney
Makes 6 servings • Soy-free gluten free
Nut Free
1 teaspoon safflower or sunflower oil ,optional
2 cups (330 g) diced (1/2-inch [1.3 cm] or smaller) very ripe mango
1 teaspoon minced fresh ginger
1/2 teaspoon red pepper flakes, or 1 dried red chile, broken into pieces
1 small garlic clove, minced (1 teaspoon) 1/4 teaspoon salt
1 tablespoon apple cider vinegar or distilled white vinegar, or more as needed
2 tablespoons sugar, or more as needed (optional)
2 tablespoons golden raisins (optional) 1/8 teaspoon ground cinnamon
A good pinch of ground cardamom
A good pinch of ground cloves
A good pinch of freshly grated
1 Pour the oil into the Instant Pot and swirl it around to coat the bottom of the pan(optional, some instant pots can scorch for recipes with less liquid, add 1/4 cup of water instead). Add the remaining ingredients, except for 1 tablespoon of the sugar, and mix well.
2 Lock the lid into place, set the Pressure Release Knob to Sealing, select the Pressure Cook/Manual setting at high pressure, and set the cook time to 7 minutes.
3 Once the cooking cycle is done, let the pressure release naturally for 5 minutes, then carefully set the Pressure Release Knob from Sealing to Venting to release any remaining pressure. Open the lid.
4 Select the Sauté setting, add the remaining 1 tablespoon of sugar, and cook until the mixture is thickened to your desired consistency. Taste, adjusting the vinegar or sugar, if needed. Select the Cancel setting.
5 Let cool, then store in an airtight container in the refrigerator for up to 1 week.
Dump & Done Spinach Rice & Chickpeas
This simple one-pot meal is a dump-and-done, recipe. Rinse the rice, add vegetables, spices, and any beans you want. Mix it all up and pressure cook, and you get a flavorful rice-and-bean dinner.
Makes 4 servings • Soy-free • Nut-free • Gluten-free
1 cup (185 g) uncooked white basmati rice 1 teaspoon safflower or sunflower oil
1 teaspoon minced fresh ginger
2 garlic cloves, minced (about 1 teaspoon)
1 hot green chile, such as serrano, finely chopped
1-1/2 cups (230 g) frozen spinach, thawed and squeezed
1/2 cup (90 g) chopped tomato
1/2 to 1 teaspoon garam masala
1 (15-ounce [425 g]) can chickpeas, drained, or 11/4 cups (213 g) cooked chickpeas
2 bay leaves
3/4 teaspoon salt
1 cup (240 ml) water
GARNISHES
Freshly squeezed lemon juice
Red pepper flakes
Chopped fresh cilantro
1. Rinse the rice, then soak in warm water to cover at least 15 minutes while you begin the recipe.
2. Put the oil in the Instant Pot and tilt the pot to coat the bottom. Add the ginger, garlic, green chile, spinach, tomato, garam masala, chickpeas, bay leaves, salt, and water. Drain rice, add it to the pot, and give it a good stir.
3. Lock the lid into place, set the Pressure Release Knob to Sealing, select the Pressure Cook/Manual setting at high pressure, and set the cook time to 5 minutes.
4. Once the cooking cycle is done, let the pressure release naturally for 8 minutes, then carefully set the Pressure Release Knob from Sealing to Venting to release any remaining pressure. Open the lid and fluff the rice. Remove the inner pot (to keep the rice from continuing to cook) or transfer the rice to a serving bowl.
5. Garnish with lemon juice, red pepper flakes, and cilantro.
NOTE
• Once the cooking cycle is done, you want to wait 7 to 8 minutes, then fluff up the rice really well and remove the inner pot, so that the rice does not get overcooked as the heating element is still hot.
VARIATION
• Substitute another cooked bean, such as black- eyed peas, mung beans, kidney beans, or white beans for the chickpeas.
PER SERVING Calories 280, total fat 2 g, saturated fat 1 g, sodium 472 mg, carbs 50 g, fiber 5 g, sugar 3 g, protein 8 g.
Indian & American Diet Killed Me! Brought Back to Life with Dr Akil Taher
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Dr Akil Taher journey from heart disease, diverticulitis, enlarged prostate, failed and dangerous deadly surgeries and treatments, to becoming an athlete and still struggling, to finally turning it all around with a simple whole plant food diet. Had he known then what he knows now he would have never got the surgeries!
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RAW VEGAN... HOW DO I EAT?? | raw fusion - Connie's RAWsome kitchen
Welcome to my vegan Italian kitchen!!! A place where it's good for you the animals and the planet!
What I do when I'm not cooking .... I create and sculpt art dolls and sculptures
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Meghan Markle Just After Wedding Prince Harry, at Nottingham Cottage on Kensington Palace Grounds
北海道キャンピングカー旅【総集編】家族3人で全14日間3000kmの車中泊物語
今年1番の出来事といえば「北海道旅」でした。
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Integrative Oncology: Mason Jar Salads Demo
Join Sue Czap, MS, RD, CSO, CDN, Registered Dietitian at Wilmot Cancer Institute, and Holly Anderson, Executive Director/President of the Breast Cancer Coalition of Rochester, to learn about making mason jar salads and homemade balsamic dressings.
Top tips:
- Use 1 qt (or 4 cup) glass jars for entrée salad or 2 cup jar for side salad
- Put dressing in the bottom, then add vegetables such as carrots, celery that won’t get soggy, then add leafy greens and other vegetables, then toppings such as cheese or nuts
- To keep nuts/croutons crispy, place in 2 oz small plastic dish last in the mason jar; cover with lid and screw cap
- For variety, use salad dressings with different flavor profiles; use seasonal vegetables/fruit; add a variety of legumes or other protein foods
- To minimize waste, use any leftover vegetables to make a soup or stir fry
Holly’s list of Suggested Salad Ingredients:
Assorted Greens: Romaine, Green Leaf, Spinach
Vegetables: Peppers (orange, red, yellow), yellow squash, zucchini, radishs, mushrooms, carrots, beets, purple onions, scallions
Cheese: goat, feta, cheddar, mozzarella
Nuts: Sunflower, pistachio, Patti's nuts, spiced nuts, wanuts
Beans: Cannellini, black beans, chickpeas, peas
Optional: Corn, croutons, chicken, salmon, shrimp
Basic Dressing Recipes
Balsamic Vinaigrette
Yield: ¾ Cup, 12- 1 Tbsp Servings
Ingredients:
1 Garlic clove, small, minced
¼ cup Balsamic vinegar
½ cup Extra-virgin olive oil
1 tsp Dijon mustard, optional
½ tsp Salt, or to taste
½ tsp Pepper, or to taste
Instructions:
1. Add garlic and balsamic vinegar to a jar with a fitting lid and allow to stand 5 or more minutes to diffuse the garlic flavor into the vinegar.
2. Add olive oil, Dijon mustard, salt, and pepper and shake vigorously. Taste and adjust flavor by adding more oil, salt, or pepper, as needed.
Sesame Ginger Dressing
Yield: 1 Cup, 16- 1 Tbsp Servings
Ingredients
1 Garlic clove, minced
2 tsp Ginger, grated
¼ cup Rice vinegar, unseasoned
¼ cup Soy sauce or tamari, low sodium
2 Tbps Sesame oil, toasted
¼ cup Sesame oil, untoasted or extra virgin olive oil
1 Tbsp Agave syrup or honey, or to taste
Instructions:
1. Combine all of the ingredients together in a jar, cover and shake. Or whisk together in a bowl.
Source: Michelle Hauser, as presented at the 2021 Healthy Kitchens, Healthy Lives® conference.
This video is a recorded session from Celebrate the Journey, a virtual event that took place in May 2021, hosted by Comprehensive Breast Care Center at Wilmot Cancer Institute's Pluta Cancer Center and Wilmot Cancer Institute's Pluta Integrative Oncology & Wellness Center.
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