Categories
Asian Food Health Recipes

Vegan Lentil Dahl

INGREDIENTS

  • 1 Tbsp avocado oil
  • 2 small (or 1 medium) onion, diced
  • 4 cloves garlic, minced
  • 1 Tbsp fresh ginger, minced
  • 1 Tbsp mild yellow curry powder
  • 1 tsp ground tumeric
  • 1 tsp ground coriander
  • 1 tsp black pepper
  • 2 Thai dried peppers
  • 2 cups dry red lentils
  • 7 oz of evaporated coconut milk (1/2 can)
  • 4 cups of water
  • 1 tsp of mushroom powder (flavor the water), or use veggie broth
  • 1/2 minced carrot (optional)
  • Fresh cilantro for serving
  • Cooked basmati rice, optional for serving

DIRECTIONS

  1. Using a 5-quart Dutch oven, heat avocado oil, and cook the onions, ginger, and garlic for 5-10 minutes over medium heat, stirring frequently until soft.
  2. Add the spices and cook 1-2 minutes while stirring. (1 Tbsp curry powder, 1 tsp turmeric, 1/2 tsp coriander, 1/2 tsp black pepper, 1 tsp sea salt).
  3. Add evaporated coconut milk, red lentil, water, mushroom powder, and dried peppers. Bring to a simmer over low to medium heat and cook for 25-30 minutes until lentils are tender and the dahl has thickened.
  4. Remove from heat and serve topped with fresh cilantro over basmati rice or on its own.

This recipe is based on one by Deryn Macey

Categories
Food Health Recipes

Chia Pudding

INGREDIENTS

  • 2 Tablespoons Organic chia seeds (e.g. Bob’s Red Mill)
  • 4 oz. of Water
  • 4 oz. of Almond Milk
  • 1 teaspoon of vanilla (if almond milk does not already include)
  • Honey (or maple syrup) to taste

DIRECTIONS

  1. Put 2 tablespoons of chia seeds in a pint jar
  2. Add 4 oz of water, vanilla, and sweetener (optional) to the jar. Stir well.
  3. Allow the chia to hydrate for 10-20 minutes
  4. Add 4 oz of Almond milk. Stir occasionally over 10-20 minutes to prevent clumping.
  5. Put the chia pudding in the fridge overnight to thicken

Enjoy chia pudding with fresh fruit or berries

Categories
Food Health Recipes

Instant Pot Red Lentil Dal

INGREDIENTS

  • 1 cup red lentils (masoor dal), rinsed thoroughly
  • 3 cups water or vegetable broth
  • 1 medium onion, finely diced
  • 2 cloves garlic, minced
  • 1-inch piece of ginger, grated
  • 1 can (14 oz) crushed or diced tomatoes
  • 1 tsp turmeric powder
  • 1 tsp ground cumin
  • 1/2 tsp chili powder (adjust to your heat preference)
  • 1 tsp salt (to taste)
  • Optional garnish: Fresh cilantro, a squeeze of lemon, or a dollop of yogurt

INSTRUCTIONS

  1. Sauté the Aromatics: Set the Instant Pot to Sauté mode. Add a splash of oil. Once hot, add the diced onion and cook for 3–4 minutes until translucent. Stir in the garlic and ginger, cooking for another minute until fragrant.
  2. Toast the Spices: Add the turmeric, cumin, and chili powder. Stir constantly for about 30 seconds to toast the spices without burning them.
  3. Combine: Add the rinsed lentils, tomatoes, water (or broth), and salt. Scrape the bottom of the pot to ensure no bits are stuck (this prevents the “burn” notice).
  4. Pressure Cook: Close the lid and set the valve to Sealing. Cancel the Sauté mode and select Manual/Pressure Cook on High Pressure for 10 minutes.
  5. Release: Once the timer goes off, let the pressure release naturally for 10 minutes, then move the valve to Venting for any remaining steam.
  6. Finish: Stir the dal vigorously; red lentils will naturally thicken and create a creamy base. If it is too thick, stir in a little warm water.

Nutritional Breakdown (Approximate)

NutrientAmount per Serving
Fiber8g – 10g
Protein12g
Glycemic IndexLow

Categories
Food Health Recipes

Brew Green Tea

Sencha Tea (everyday)

  • Sencha tea, 2 grams (1 tsp)
  • Water, 200 ml (7oz), at 176°
  • Pour water over the leaves, let steep for 1 minute
  • Second Steep: 15 seconds at 176° F
  • Third Steep: 30 – 45 seconds at 176° F
  • Too Bitter? Lower your water temperature or shorten the steeping time by 15 seconds next time.
  • Too Weak? Increase the amount of leaf rather than the temperature. High heat with Sencha often brings out “harsh” notes rather than more flavor.

Gyokuro Tea (for occasions)

  • Gyokuro tea, 3 grams (1 heaping tps)
  • Water, 200 ml (7oz), at 122°F
  • Pour water over the leaves, steep for 1.5 minutes
  • Second infusion: 30 seconds at 150° F
  • Third infusion, 60 seconds at 170° F

Quick Tip: If the tea tastes too “seaweed-heavy” or salty for you, drop the temperature closer to 120°F. If you want a bit more of a caffeine kick and a sharper taste, aim for 140°F.

Categories
Food Health Recipes

Instant Pot Vegetable Tikka Masala

INGREDIENTS

  • (1) 12.5 oz jar of Tikka Masala sauce
  • (1) Block (16 oz) of extra Firm tofu
  • 1.5 cups of Butternut Squash (peeled and cubed into 1/2 inch pieces)
  • (1) medium zucchini, sliced into 1/2 inch half moons
  • (1) tsp of garlic
  • (1) tsp of giner

DIRECTIONS

  1. Pressure cook the squash with 1/4 cup broth and half jar of the sauces for 2-3 minutes.
  2. Quick release. Add the tofu, zucchini, and remaining sauce
  3. Add (1) tsp of garlic, or ginger, or both
  4. Simmer in Saute mode for 3.5 minutes until the zucchini is tender
Categories
Food Health Recipes

Instant Pot Oat Grouts

INGREDIENTS

  • 1 cup organic oat grouts
  • 2.5 cups of water

DIRECTIONS

  1. Rinse 1 cup of oat grouts, and put into the pot
  2. Add 2.5 cups of water
  3. Cook under high pressure for 22 minutes
  4. Natural release for 15 minutes
Categories
Food Recipes

Instant Pot Mung Bean

INGREDIENTS

  • 1 cup whole mung beans
  • 2.5 cups of cold water
  • 1/4 tsp of turmeric powder
  • 1/4 tsp Himalayan pink salt

FLAVORING

  • 1 Tbsp avocado oil
  • 1/2 tsp cumin
  • 1 tsp fresh ginger finely chopped
  • 1 tsp coriander powder

INSTRUCTIONS

  1. Add mung beans to the Instant Pot with 2.5 cups of cold water. Add turmeric powder and a pinch of salt.
  2. Cook under pressure for 10 minutes. Natural release for 15 minutes.
  3. In a small skillet, heat the avocado oil, cumin seeds, and ginger. Add the coriander powder. Sauté for about 30 seconds, until you can smell the aroma.
  4. Transfer the spiced oil from the skillet into the cooked dal. Stir well. Turn the heat to low and thin with water to the desired consistency. Add salt to taste. Simmer for 2-3 minutes on low heat to marry the flavors together.
  5. Turn off heat and stir in cilantro and fresh lemons.
  6. Serve with basmati rice (Drizzled with olive oil)

See: https://www.butteredveg.com/whole-mung-dal-with-cumin-ghee-and-turmeric/

Categories
Food Health

Instant Pot Yellow Dal

INGREDIENTS

  • 1 cup yellow split peas
  • 3 cups water
  • 1 tsp turmeric powder
  • 1/2 tsp salt
  • TEMPERING (Tadka)
  • 2 Tbsp oil
  • 1 tsp cumin
  • 1 small oinion, finely chopped
  • 1/2 tsp chili powder
  • 2 cloves garlic, sliced

DIRECTIONS

  1. Add peas, water, turmeric, and salt to Instant Pot
  2. Cook on high pressure for 15 minutes
  3. Natural release for 10 minutes
  4. Whisk the dal to make it creamy
  5. Make Tempering while the peas cook. Heat oil in a small pan on stovetop
  6. Add cumin seeds (let them sizzle). Add onions and garlic. Fry until golden brown. Stir in chili powder.
  7. Pour the sizzling hot oil mixture over the cooked dal.

Categories
Food Health Recipes

Incubator Natto

INGREDIENTS

  • 1/2 lb of organic natto-specific soybeans (from Laura Soybeans)
  • Natto starter
  • Water

DIRECTIONS

  1. Wash soybeans until water is clear
  2. Drain, and add water 3:1 ratio
  3. Soak soybeans overnight (16-24 hours)
  4. Remove any skin or bad beans
  5. Transfer beans to Instant Pot, and cover with 1″ water over beans
  6. Pressure cook on “bean mode” for 30 minutes, Natural release 15 minutes. Let cool for 20 minutes (temp drops from 175° to 130°)
  7. Sterilize glass bowl, rice bowl, chopsticks, and spoon in boiling water
  8. Drain soybeans, saving some broth
  9. Place soybeans in glass bowl, stir in 1 spoon of Natto, mix well, add 2 Tbsp of broth, stir more
  10. Cover bowl with plastic wrap, and punch holes with sharp knife, push down to make contact with soybeans. Then cover bowl withe a second layer of plastic wrap, to trap air between the two layers.
  11. Add some water to bottom of the incubator to form humidity
  12. Place bowl on trivet in the Brod & Taylor bread proofer
  13. Set the temperature to 99°F for 12 hours (the bean temp is 10-15° warmer than the air temperature shown on the bread proofer
  14. Set temperature to 94°F for next 8-10 hours
  15. It is done fermenting in the incubator when a film forms on the surface and sides of the natto, and a pungent odor is noticed.
  16. Leave at room temp a couple of hours to cool.
  17. Continue fermenting in fridge for 3-5 days to mellow for best flavor.
  18. Freeze what cannot be consumed within a few days
  19. Season with soy sauce or soup base before consuming.
Categories
Asian Food Recipes

Instant Pot Nepali Lentil Soup

INGREDIENTS

  • 1 cup toor dal
  • 1 tablespoon ghee + 1 tablespoon avocado oil
  • 1 tsp cumin seeds
  • 1/2 onion (chopped)
  • 2 garlic cloves (minced)
  • 1/2 teaspoon tumeric
  • 1 tsp coriander
  • 1 tsp salt
  • Dash of pepper
  • 3 cups water
  • 3 tablespoon cilantro
  • 1 tablespoon lemon juice

DIRECTIONS

  1. Dice the onion
  2. Mince the garlic
  3. Rinse the dal with water a couple of times, and set aside
  4. Select “saute” on the Instant Pot
  5. Add ghee and oil. Then add in cumin.
  6. Add onion and garlic
  7. After onion is cooked, add tumeric and coriander, and salt
  8. Cook 2-3 minutes
  9. Add the washed dal and water. Stir.
  10. Press “cancel”. Close lid. Set “manual” for 15 minutes. Natural release for 5 minutes, then quick release.
  11. Open the lid, and garnish with lemon juice and cilantro.
  12. Transfer to serving bowl.