Plant-Based Protein Cauldron

 

 

Ingredients for veggie pot:  

 

Onions - 3 (cubed) 

 

Eggplant - 3 medium (peeled and cubed) 

 

Cilantro - 1 handful 

 

Dried Italian herbs - to taste 

 

Salt and Pepper - to taste 

 

Canned tomato sauce - 1 can 

 

Black beans - 1 1/2 cup dried (cooked) 

 

Tofu - 1 pack (optional ) 

 

Zucchini - 1 (cubed) 

 

Date honey - 1 tbsp. 

 

Garlic - 2-3 cloves (chopped)

Method of preparing the veggie pot: 

 

Peel and cut the onion into cubes. Cook it slowly over medium-low flame until it softens. 

 

Add the cubed eggplant. Cook until soft. Add the tomatoes, tofu, herbs, and seasoning. 

 

Cook on a low flame for 15 minutes and add the garlic and zucchini. 

 

Cook for another 10-15 minutes until everything is soft. 

 

 Add the beans and the date honey and serve. 

 

Garnish with a handful of chopped cilantro. 

This is only for your information, kindly take the advice of your doctor for medicines, exercises and so on.   

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Beet Barley Salad

 

 

Ingredients

• 1 cup pearl barley rinsed and drained.
• 2 cups water for cooking
• 2-3 small beets washed and cleaned
• ½ cup canned chickpea or more if desired.
• 5 oz Salad spring mix or of choice
• 2 cuties or 1 mandarin orange peeled
• ½ cup broken walnuts
• ½ cup cucumber chopped
• 1/3 cup goat cheese OR feta

For the dressing

• ¼ cup Extra virgin olive oil
• 2 tablespoon lemon juice OR vinegar
• 2 tablespoons Maple syrup OR agave
• ¼ teaspoon garlic powder OR 1 teaspoon minced garlic
• 1 teaspoon dried Italian herb blend Or 1 tablespoon chopped fresh herbs
• Salt to taste
• Couple twists pepper

Instructions

For cooking barley and beets (Instant pot PIP method)

• Add the rinsed pearl barley to the inner pot of the instant pot. Add in 2 cups of water for coking.
• Top the barley with a long leg trivet.
• Prick beets several times with the knife to aid cooking. No need to peel or cut into halves.
• Place beets in a small IP safe container, fill it with ¼ cup of water , and place it over the trivet.
• Secure the lid with a black knob in the sealing position.
• Press, Manual mode, time 16 minutes high pressure followed by a natural pressure release.
• Once the silver pin drops down, carefully open the lid.
• Insert a knife in the beet to check if it is cooked. It should slide in smoothly without any resistance.
• Take out that bowl and trivet.
• Fluff the barley and let it completely cool before making the salad.

For the dressing

• Whisk everything together until combined or shake up everything in a very small jar.

Assemble the salad.

• Add the spring mix to a large salad bowl.
• Top it with only 1 cup cooked barley, chickpeas, 1 cup cubed cooked beets, oranges, walnuts, and chunks of goat cheese.
• Add in the dressing and mix to coat.
• Serve immediately.
   
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  https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

  this isn't my recipe, wanted to share this healthy salad with all.