Waterless Cabbage and Black-Eyed Peas (No Added Fat)

I made a waterless dish tonight. I put, in this order, onion, garlic, black-eyed peas, chopped (1/4" cubes) Japanese sweet potato, and cabbage into a large Saladmaster stock pan. I cooked waterlessly - i.e., I covered the pan and heated it on medium high until the vapor release started jiggling, then I reduced the heat to low till the jiggle stopped. I let it cook for about 20 minutes. I mixed in lemon juice, salt, lemon pepper, cumin, and turmeric.

Results

Pending

Ideas for the future

Pending

Waterless Seitan, Brussels Sprout, and Cauliflower with Mixed Wild and Brown Rices and Avocado Salad

Anasazi Beans with Roasted Cauliflower, Bhutanese Red Rice (No Added Fat)

I enjoy roasting cauliflower and decided to try it with a bean main dish. One day I'll try a bean-roasted cauliflower soup. Here is what I did today.


Ingredients

• 1 1/2 cups Anasazi beans, soaked overnight in ample water
• 3 cups water
• 2 leaves kale, roughly hand-torn into approx. 3/4" pieces
• 2 cloves garlic, finely (1/8") minced
• 1/2 t ginger, finely (1/8") minced
• 1/2 t jalapeno pepper, cut into 1/4" pieces
• 1/2 head (I actually used frozen and estimate it was about equivalent to a half head) cauliflower florets
• 1T coconut aminos (or soy sauce or tamari)
• 3 scallions cut into 3/8" lengths
• 1/4 t turmeric
• 1t garlic powder
• 1/2 t salt
• 1/2 t lemon pepper
• 1 t oregano
• 3T nutritional yeast
• 2T Meyer (or other lemon) lemon juice

Process

1. I drained and then rinsed the beans and put them in my Instant Pot pressure cooker with twice as much water, and cooked for 15m.
2. After the cooking was done, I waited a few minutes and gently released pressure, then added the kale, 1/2 the garlic, ginger, and jalapeno and cooked for another 2 minutes
3. While the beans were cooking, I got my cauliflower roasting. I mixed the frozen cauliflower with the coconut aminos and the other 1/2 of the garlic, then oven roasted at 400°F for 15m.
4. When the beans and cauliflower were both done, I mixed them together, along with the scallion, spices, and lemon juice

I also made Bhutanese red rice by briefly cooking, stirring, in a pan with a little onion and ginger, but no oil or anything else. I then added twice as much water and a few pinches of salt, then brought to a boil. I reduced the heat and simmered for 40m, covered.

Results

Pending

Ideas for the future

Pending