CHICKPEA SEITAN FRIED RICE

SERVES 2 PORTIONS

1 cup jasmine rice

1 cup Pressure Cooker Tender Patties

1 425g (15oz) can chickpeas, drained and rinsed

3 tbsp tamari

3 tbsp maple syrup

1⁄4 tsp ground ginger

2 tbsp coconut oil

2 carrots, peeled and diced small

1 clove garlic, minced

Green onions, sliced, for garnish

NUTRITIONAL VALUES

Calories: 1406kcal
Fat: 29.3g (14.4g S.Fat)
Carbs: 229.3g
Protein: 61.7g
Sugar: 44.1g
Sodium: 1632mg

METHOD

In a medium saucepan, combine the rice and 2 cups of water. Bring to a boil, cover, and cook for 20 minutes, or until the water has been absorbed and the rice is tender. Place aside.

In a food processor, pulse the seitan a few times to make small pieces. Place in a small bowl.

Add the chickpeas to the food processor and pulse three or four times to make small pieces.

Set aside the tamari, maple syrup, and ginger in a small bowl.

Heat the oil in a large skillet over medium-high heat. Fry the carrots for 5 to 10 minutes, flipping with a spatula. Reduce the heat as needed to keep the carrots from burning. Cook for 1 minute after adding the garlic. Continue to sauté the rice, prepared chickpeas, and seitan until the seitan begins to brown. Continue stirring and flipping with a spatula to incorporate all of the sauce and to slightly cook it.

Garnish with the sliced green onions and serve.

VEGETABLE JUMBLE WITH THAI SEITAN

SERVES 6 PORTIONS

2 carrots, sliced thinly

1 small head cauliflower, cut into florets

1 small head broccoli, cut into florets

1 tbsp extra virgin olive oil

1 small white onion, diced

1 red bell pepper, julienned

227g (8oz) mushrooms, sliced

1 cup Pressure Cooker Thai Nuggets

1⁄4 tsp thyme

1⁄4 tsp basil

1⁄2 tsp salt

1⁄4 tsp ground black pepper

NUTRITIONAL VALUES

Calories: 77kcal
Fat: 4.2g (2.2g S.Fat)
Carbs: 0.7g
Protein: 8.9g
Sugar: 0.1g
Sodium: 278mg

METHOD

In a large mixing bowl, combine the dried mushrooms and 1 cup (235 mL) of the boiling vegetable broth. Allow for a 15-minute resting period. Squeeze the broth from the mushrooms gently, being careful not to waste any of it.

Add enough extra broth to the remaining soaking broth to make a total of 1 1/2 cups (355 ml). With an immersion blender, blend the butter beans into the broth until smooth. (You can either add the parsley before blending or stir it in at the end.) Blending it now will result in a greener gravy.)

Heat the oil in a large skillet over medium-high heat. Stir in the shallot and garlic. Cook for 2 minutes on medium heat, or until the shallot is fragrant and translucent.

Stir in the flour after it has been sprinkled over the shallot. Stir in the nutritional yeast and cook for 2 minutes, or until the flour and yeast smell toasty. Using a whisk, slowly incorporate the warm broth into the flour mixture, whisking constantly to ensure a smooth gravy. Cook until slightly thickened, about 4 minutes, and then add the parsley (if using) or sage. Continue to stir with a wooden spoon until the gravy has thickened to your liking, about 2 to 4 minutes. Season with salt and pepper to taste. Remove from the heat and top with mashed potatoes, cooked grains, or steamed vegetables.

Refrigerate cooled leftovers in an airtight container for up to 4 days, then slowly reheat in a small saucepan before using.

CHOCOLATE BANANA HEMP SMOOTHIE BOWL

SERVES 1 BOWL

FOR THE BOWL

1 frozen banana, 4 slices reserved for topping

1⁄2 cup almond milk or other dairy- free milk

1 tbsp almond butter

1 tbsp cocoa powder

1 tbsp maple syrup

1 cup spinach

TOPPINGS

4 banana slices (from above)

1 strawberry, sliced

2 tbsp dairy-free chocolate chips

2 tbsp raw shelled hempseed

NUTRITIONAL VALUES

Calories: 984kcal
Fat: 62.9g (35.7g S.Fat)
Carbs: 99g
Protein: 17.4g
Sugar: 53.9g
Sodium: 267mg

METHOD

Blend the smoothie bowl ingredients in a blender until smooth.

Pour into a bowl and top with the desired toppings.