Yesterday was another batch cooking day. It takes a few hours and lots of dirty dishes but it saves me so much time later in the week. I love having things made ahead so we can easily reheat and eat. It feels so good to fuel our bodies with healthy yet delicious food. Not only is this food good for our bodies but plant based eating is good for the planet. That makes me happy!
I made the collage above and wrote up a big explanation of everything I made on Instagram and when I tried to post it – poof – it disappeared! Aaargh – I decided to make a blog post out of it instead. It’s just a lot more work to prep the photos for the blog and type up the descriptions and edit on a blog and I have become lazy about this. Truly my batch cooking posts are more valuable being on the blog as you the reader can find them and refer to them easier than trying to find them on Instagram or facebook. So this one is for you!
Every week I start by baking a sheet of organic potatoes – this week I had a bag of russet potatoes, sweet potatoes and Stokes purple sweet potatoes. The Stokes bake best at 350 degrees so I did all the potatoes at that temperature. In the convection oven I can bake 3 sheets of food at a time. Love that! We enjoy the sweet potatoes and Stokes in a variety of ways – one of which is as a dessert with a dusting of ground cinnamon and some freshly grated nutmeg.
Also on the menu this week these amazing Mediterranean Baked Sweet Potatoes – I just slice and reheat the sweet potatoes I have batched cooked in a non stick skillet. Skip the oil, salt and chili sauce in the recipe. Use homemade oil free hummus for the dressing. This is one of my favorite meals! Go ahead and double the dressing and the oven roasted garbanzo beans. You will want leftovers. I enjoyed this for lunch today after a nice long walk at the mall with my walking friends! I had some shopping to do after we finished our group walk which ended up getting me 16,756 steps! Not bad for a rainy day here in Northern California.
Chef AJ shows how to make “potato waffles” in one of her free cooking videos. They are so simple but delicious. Take warm or cold baked potatoes. They need to have the skin on and be on the small side so they can be pressed down in the waffle iron. About 8 minutes in my waffle iron is perfect. I use a Cuisinart non- stick waffle iron with removable plates for easy cleaning. Waffle potatoes can be topped with many different toppings. Taco Lentils and Donna’s Vegan Cheeze Sauce is scrumptious. Hummus, salsa, chili – top them with whatever floats your boat.
For the first time I tried this Chef AJ creation and now I wonder why I waited so long to indulge in this amazing meal. Take a couple warm potato waffles and top with no sugar added applesauce and a sprinkle of finely diced red onion. Oh my goodness this is incredible people. I would never have thought to put these ingredients together but it all works. You have to try it!
These are the most insanely delicious Brussels Sprouts ever! Chef AJ is a recipe genius when it comes to combining ingredients to season food without using sugar, oil and salt. Hence the term SOS free. You can see the recipe here Chef AJ’s Dijon Roasted Brussels Sprouts. They are yummy cold or reheated so feel free to make a huge batch of these as they won’t last long. Sometimes I will use half Brussels Sprouts and half butternut squash – love the flavor combination.
Risotto in the pressure cooker is so easy you won’t believe it! This recipe does use Arborio rice which is a white rice and not as healthy as brown rice but I only have this maybe once or twice a year so I don’t worry about it. This dish is such a scrumptious side dish or main dish. Serve it with a side of the Balsamic Dijon Roasted Brussels Sprouts, a veggie burger and a salad. This recipe is from the Great Vegetarian Cooking Under Pressure cookbook by Lorna Sass. A little freshly grated nutmeg is wonderful with this dish! I couldn’t find the exact recipe on line but this Risotto With Butternut Squash recipe is almost the same. Leave out the wine, oil, salt and cheese. I use thyme instead of sage – just a personal preference. Serve this along side some steamed greens, broccoli, green beans or Brussels sprouts or a batch of BBQ Lentil Loaf Muffins. This is plant based comfort food.
This was a new recipe for me and it’s so flavorful without being too spicy so kids and those who shy away from spicy meals will enjoy this. Although we like spicy food we still enjoyed this chili that if flavored with a variety of spices making it unique and a nice change of pace. Sweet Potato Lentil Chili comes from the PCRM website. I made just a couple changes, doubled the ground cumin and the black beans and made it in the pressure cooker for 10 minutes on high, manual pressure release. Be sure to add the lime juice at the end – it adds something special. Serve over brown rice or potatoes. This will go into our regular menu rotation. Yum yum!