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Chickpea Fritters

29 Dec

Chickpea Fritters (adapted from Chickpea Fritter Puffs at http://www.fifteenspatulas.com)

  • 1.5 c. garbanzo bean flour
  • 0.5 c. whole grain flour (spelt)
  • 1 tsp. salt
  • 1/2 tsp. baking soda
  • 1 tsp. cumin
  • 1/2 tsp. yellow curry powder
  • 1 tsp. garlic powder
  • 1/2 tsp. onion powder
  • 4 tsp. lemon juice
  • 1 c. hot water

Whisk all the dry ingredients together. Mix the wet ingredients, then add to the dry ingredients. Let sit for 10 minutes. Drop one inch balls into hot coconut oil in a cast iron skillet and flatten a bit. Cook for a few minutes, flip and cook a few minutes more (until golden brown).

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Pumpkin pizza sauce

12 Nov

Pumpkin pizza sauce (adapted from Chickpea Pumpkin Veggie Pizza at http://www.veganricha.com)

  • 1 c. pumpkin puree
  • 1/2 tsp. salt
  • 1/2 tsp. sugar (optional)
  • 1 tsp. dried oregano
  • 1 tsp. fresh thyme
  • 1 Tbs. fresh sage
  • 1/2 tsp. garlic powder
  • 1/4 tsp. onion powder
  • 1/2 tsp. cumin
  • pinch cayenne
  • 1 to 2 Tbs. lemon juice

Venison Burgers

18 Sep

Venison Burgers (adapted from Bacon Cheddar Venison Burgers at darcyeats.wordpress.com)

  • 1 lb. ground venison
  • 2 Tbs. Panko bread crumbs
  • 1/2 to 1 tsp. italian seasoning
  • 1/2 tsp. garlic powder
  • 1/2 tsp. onion powder
  • 1 egg
  • 1 & 1/2 tsp. Worcestershire sauce
  • salt and pepper to taste (sea salt, cayenne)

Cheesy Tuna Pasta

31 Dec

Cheesy Tuna Pasta (adapted from One Skillet Cheesy Tuna Pasta  at http://www.chelseasmessyapron.com)

  • 4 Tbs. butter
  • 2 c. milk
  • 1 c. water
  • 1/2 box (~6 oz.) spaghetti broken into pieces
  • 2 (5 oz.) cans tuna
  • 1/4 tsp. paprika
  • 1/2 tsp. garlic powder
  • 1/2 to 1 tsp. salt
  • 1/2 tsp. dry mustard (or 1/2 Tbs. liquid mustard)
  • 2 c. shredded cheese
  • 1 c. peas
  • 2 to 4 Tbs. pickles, minced
  • 1 tsp. dried parsley

In a large pot, over medium heat, add the butter, milk, water, spaghetti, tuna, paprika, garlic powder, salt, and mustard. Bring to a boil, then cover and turn heat to medium-low. Cook for 10-15 min. stirring every few minutes until thick. Add the cheese, peas, and parsley. Season to taste with salt, pepper, or hot sauce.

Meat and Tomato Soup

11 Dec

Meat and Tomato Soup (adapted from Venison Italian Soup from allrecipes.com)

  • 1 lb. ground meat (used venison)
  • 1/2 onion, diced
  • 1 large carrot, diced
  • 2 celery, diced
  • 1 (15 oz) can beans (used kidney)
  • 1 c. green beans, cut into 1″ pieces
  • 1 zucchini/squash, diced
  • 1 (15 oz.) can diced tomatoes
  • 1 (15 oz.) can tomato sauce
  • 4 c. broth/water
  • 1 Tbs. beef Better Than Bouillon
  • 2 tsp. dried basil
  • 2 tsp. dried oregano
  • 1 bay leaf
  • 3/4 tsp. sea salt
  • 1 to 2 c. leftover pasta

In a large stovetop pressure cooker, brown the meat. Remove and set aside. Saute the onion, carrot, and celery for a few minutes. Then add the rest of the ingredients except the pasta. Cook at pressure for 6 min. Natural release for 5-10 minutes. Add the pasta while still hot. Optional – add cream to the broth.

Cranberry Sauce

25 Nov

Cranberry Sauce

  • 24 oz. cranberries, fresh or frozen (wrinkled ones removed)
  • 2 pears or apples, diced
  • 1/4 c. orange juice, freshly squeezed
  • 1 Tbs. orange zest
  • 1/2 c. coconut sugar
  • 1/2 c. dried whole cane sugar
  • 1/2 cinnamon stick
  • 1/2 c. honey or 1/2 c. maple syrup

Mix together the cranberries, pears, orange juice, orange zest, coconut sugar, cane sugar, and cinnamon stick in a stovetop pressure cooker. Cook on high for 7 min. Let release naturally for at least 10 min. Open up and stir in the honey or maple syrup.

 

Pressure Cooker Vegetable Indian Rice

12 Apr

Pressure Cooker Vegetable Indian Rice (Rice pulao)

  • 1 1/2 c. long-grained rice, rinsed (try presoaking for 15 min. to see difference)
  • 2 Tbs. ghee or coconut oil
  • 1 to 2 bay leaves
  • 1 tsp. cumin seeds
  • 3 green cardamom pods
  • 4 cloves
  • 1/8 to 1/4 tsp. nutmeg
  • 2 inch cinnamon stick
  • 1/2 c. onion, minced
  • 1 tsp. fresh ginger, minced
  • 1 tsp. fresh garlic, crushed and minced
  • 1 1/2 c. vegetables, chopped (e.g. cabbage, cauliflower, carrots, peas, potatoes, green beans)
  • 1 tsp. fresh mint, minced
  • 4 c. water/broth/mixture of both
  • 1/2 tsp. sea salt

Soak the rice in water for at least 15 min. Drain and set aside. In the pressure cooker, saute the bay leaves, cumin, cardamom, cloves, nutmeg, and cinnamon stick in the ghee for ~30 seconds. Add onion. When the onions turn soft, add the ginger and garlic. After ~1 min., add the vegetables and mint. After ~4 min., add the rice. After ~2 min., add the water and salt. Secure the lid. Turn heat to med-high (6). When high pressure whistle blows, turn heat to med-low (3) and cook for ~10 min. (depends on rice used, half the time from stove-top cooking time for that type of rice). Take off of heating element, cover with a towel, and quick release the steam.

Serve with yogurt or raita.