Have you ever tried sprouting your own nutrient-dense, soil-sprouted greens? It’s really simple. I’m learning very quickly that larger trays are necessary as these smaller ones really only provide a garnish of nutrition. It requires no maintenance or indoor grow lights - just a little time every few days to have a rotation of delicious greens.
CAULIFLOWER TACO MEAT - NO added oil!!
Whole Food Plant Based #wfpb #recipe with no added oil. The texture and taste is amazing!! If you use tamari and not soy sauce then this recipe is also #glutenfree !
Cauliflower Taco Meat ?☮️? Points: 1/4cup=3pts
* 1 small Head Cauliflower (about 1 1/2 cups)
* 4 oz Fresh Mushrooms
* 1/2 cup Walnuts (use less or omit if watching fat intake)
* 2 Tbs Soy Sauce/Tamari
* 2 Tbs Chili Powder
* 2 tsp Ground Cumin
* 1 tsp Smoked Paprika
* 1/2 tsp Garlic Powder
* 1/2 tsp Onion Powder
* 1/4 tsp Ground Pepper
* 1/4 tsp Salt
Preheat oven to 350 degrees F
Lightly pulse the mushrooms in a food processor until you have a rice like consistency. Set aside.
Now pulse (or chop) the walnuts to the same consistency. Set aside.
Remove the core and leaves of your cauliflower and cut into small pieces
Pulse the cauliflower to the same consistency and set aside.
Lay a sheet of parchment/baking paper on an oven tray. Add shrooms, cauliflower and walnuts. Top with soy sauce/tamari and seasonings. Mix well, making sure everything is combined thoroughly
Spread mixture to the edges of the baking sheet and bake for 30 minutes
Stir lightly and continue baking for an additional 10-15 minutes
This is great as a salad garnish, soup garnish or as a topping for a baked potato with plant based sour cream. Add to a taco or burrito. Garnish with Lettuce, Tomatoes, Jalapeños, or Avocado. Add any favorite condiments!
Recipe source: Brandnewvegan.com
#jillskitchen
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https://www.youtube.com/watch?v=RGKeBAHYWws
The idea for the pickled onions come from a #forksoverknives recipe.
In a clean jar add:
thinly sliced onions (packed)
apple cider vinegar (or rice vinegar*)
1/4-1/2 tsp salt
Screw on the lid and give the jar a gentle shake. They’ll be ready to eat in an hour or two. Since they’re pickled in an acid they should be ok in the frig for a couple of weeks. Gift them at BBQs, put them on burgers, carrot dogs, sandwiches, salads, canapé garnish.....use your imagination! When the onions are all eaten, save the brine and use it for salad dressing. Here was my inspiration
https://www.forksoverknives.com/recipes/chickpea-beet-salad-pickled-red-onions/#gs.rel0i2
*rice vinegar is not the same as sushi vinegar. Sushi vinegar has sugar added.
You can find most of my #WW videos here
https://m.youtube.com/channel/UCs31lMjPy-
ta6LYscwTUr4Q/videos
Learn basic kitchen tips and tricks to make your kitchen and food prep easier! Pushing Plants is a whole food plant based (wfpb) no oil (wfpbno) kitchen run by Certified Plant Based Chef Jill!
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https://www.youtube.com/watch?v=xn2yRFbgV7A
It’s #fast and #easy to cook a large quantity of #oatmeal and keep it in your refrigerator. That way it’s ready to make a delicious breakfast of #savory oats. I am using a large flake oatmeal very similar to Quaker Old Fashioned Oats.
Here is your basic formula:
1 cup oatmeal + 2 cups cold water + pinch of salt
2 cups oatmeal + 2 cups cold water + pinch of salt
Stir, bring to a boil, let cook 3-4 minutes then put the lid on your pot. It will finish cooking by residual heat. Be mindful that the pot does not boil over - it can happen very quickly!! Enjoy!!
Learn basic kitchen tips and tricks to make your kitchen and food prep easier! Pushing Plants is a whole food plant based (wfpb) no oil (wfpbno) kitchen run by Certified Plant Based Chef Jill!
...
https://www.youtube.com/watch?v=cEo7YdDhsCM
We’re sliding into asparagus season here in Germany. “Spargelzeit” is dedicated to the white variety, not green. What I’ve learned is Germans prefer the white kind more than green. My favorite green asparagus is only sold for a week to ten days!!
White asparagus is Germany is priced according to thickness. The thicker the stalk, the more it costs! When the stalk is very thick it is brittle to peel and reminds me of porcelain because it can shatter easily.
Learn basic kitchen tips and tricks to make your kitchen and food prep easier! Pushing Plants is a whole food plant based (wfpb) no oil (wfpbno) kitchen run by Certified Plant Based Chef Jill!
...
https://www.youtube.com/watch?v=EZRkP9QHPyk
Learn how to sharpen your knife. If your knife is sharp you can work quickly and efficiently in your kitchen. Make it a ritual once a week and keep your knives sharp! Every Sunday I sharpen my knives to start the week!
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https://www.youtube.com/watch?v=I_mH8QALiBs
Black rice has many names like forbidden rice, purple rice, and Chinese black rice or heirloom Thai rice. It can be completely black or more of a dark purple or burgundy with some multicolored kernels. When black rice is cooked it turns dark purple. It’s low glycemic, gluten-free, and has a nutty flavor.
Black rice gets its dark color from the antioxidant called anthocyanin. It’s the same nutrient that is found in many purple-colored fruits and vegetables such as blueberries and eggplant. Since black rice is naturally sticky, it’s perfect for sushi. Black rice is also often used to make desserts and puddings.
The purple pigment in the black rice is so strong that it will stain anything and everything. So, use glass or metal cookware and wipe your countertop immediately if you get any wet black rice or the purple colored liquid on it. Also, make sure to protect your clothing. Black rice will also stain any food it’s cooked with.
To cook on the stovetop:
* 2 1/4 cup water or broth
* 1 cup of black rice, rinsed
* 1/8 tsp of salt (or to taste)
Add water, and rinsed black rice to a saucepan. Over medium-high heat, bring the water to a boil. Add the salt, reduce heat, cover, and cook for about 30-35 minutes. Resist the urge to lift the cover. Continue cooking until the rice is tender and chewy, and all water is absorbed. Take off the heat and let it stand covered for about 5 to 10 minutes, then fluff with a fork and serve.
Looking for other cooking methods? You’ll probably find them with a web search.
My salad has no #recipe - it’s a mix of black rice, English cucumber, radishes, green onions, carrots, dill, cauliflower rice and romanesco all tossed with cauliflower mayo. Here’s a #video link for cauliflower mayo https://youtu.be/lMPRGHhK2xQ. I posted this on #ww awhile ago. Click the drop down arrow for the recipe. Season with salt and pepper to taste. Zero points on purple!
#blackrice #forbiddenrice #salad #cauliflowerrice #sprouuts #howto #anthocyanins #lowglycemic #glutenfree #eatrealfood #purpleplan #glutenfree #vegetables #rice #jillskitchen
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https://www.youtube.com/watch?v=lViIeOkInpc
Learn how to hold your knife correctly and how to slice like a professional chef! You'll learn tips for storage, proper care of your blade, do's and dont's as well as a great practice technique for honing your skills!
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https://www.youtube.com/watch?v=oRPsCNmHN4M
Another one of my favorites - we just finished putting it all together. It’s called a “Pyramide” you have to pronounce all of the vowels. In the background you can hear the church bells. Do you have a favorite Christmas treasure?
#expat #seiffen #erzgebirge #germany #nutcracker #pyramid #traditions #jillskitchen
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https://www.youtube.com/watch?v=MB46EcUPuBI