I was the featured chef on Day 3 making 2 GREAT Recipes!
The Recipes and more photos are BELOW!
This week we are KICKSTARTING the New Year with the 21-Day Vegan Kickstart from Physician's Committee for Responsible Medicine! Everyday on JaneUnchained News Facebook Page we're featuring a different Food for Life instructor and demoing recipes from the FREE App - LIVE! You can find LOTS of great ideas and follow along THIS MONTH until Jan. 21st!
THESE RECIPES ARE COURTESY OF THE
PCRM 21-DAY VEGAN KICKSTART APP.
Sweet Potatoes and Chickpeas in Chili Sauce
- 3/4 c vegetable broth
- 1/2 c celery chopped
- 1/2 tsp fennel seeds crushed
- 3 cloves garlic minced
- 3/4 cup red onions chopped
- 1/2 tsp turmeric
- 1/4 tsp paprika
- 1 chipotle pepper in adobo sauce chopped
- 2 pounds sweet potatoes peeled and cut into 1-inch cubes
- 1 15- ounce can chickpeas drained
- 1/4 cup fresh parsley chopped
- salt to taste
- pepper to taste
Heat 1/4 cup of the broth in a Dutch oven over medium heat. Add the celery, fennel seeds, and garlic and cook for 2 minutes.
Add the onions, turmeric, paprika, and chipotle pepper. Cook for 5 minutes, stirring occasionally.
Add the sweet potatoes and the remaining 1/2 cup broth, cover, reduce the heat, and simmer for about 25 minutes, stirring occasionally until sweet potatoes are tender.
Add the chickpeas and continue to cook for 5 minutes. Add the parsley and season with salt and black pepper.
Ingredients for Sweet Potatoes & Chickpeas in Chili Sauce
Pineapple Citrus Green Smoothie
- 2 cups baby spinach loosely packed, (see spinach note below)
- 1 1/2 cups frozen pineapple cubes or chunks
- 1/2 cup cucumber thickly sliced
- 1 large lemon or small orange peeled
- 1 cup overripe banana frozen or fresh, sliced (see banana note)
- 1 1/4 cups water add more to thin as desired
- 2 tbsp vanilla plant-based protein powder (optional)
- 2 tsp pure maple syrup or a pinch of stevia to sweeten, if desired, (see banana note)
- 1 tbsp hemp seeds optional
- Combine the spinach, pineapple, cucumber, lemon, 1 cup banana, and 1 1/4 cups water in a blender, along with any optional add-ins. Puree until very smooth, adding more water as needed to puree. Taste, and if you’d like it sweeter, add the extra banana.
Spinach Note: Kale or collard greens can easily be substituted for spinach, though they have a much stronger flavor than spinach. If you are new to green smoothies, start with just a cup of kale or collards, and then adjust to taste as you go. (Tracy used kale)
Banana Note: Use overripe (freckled) bananas. Not only are they more digestible, they also offer a great deal of natural sweetness. If the bananas aren’t particularly overripe, you may want to add a touch of maple syrup to sweeten the smoothie.