Help Your Peppers Live Longer

I have learned A LOT of tricks in the past 7 1/2 years eating plant-based, but one thing I worried about was how much produce I was going to waste if I didn't eat it fast enough. So, you learn the trade and become an expert. 😁

That being said, I prep LOTS and LOTS of veggies every week, and my goal is to keep them alive so *I* can stay alive. Since I eat a salad almost every day, peppers is one of the veggies I include in my diet DAILY, so I knew I had to figure out the best way to prep them and keep them fresh for as long as possible (or I'd be prepping peppers all the day long!).

It's actually a simple concept. The pod is your enemy, so you've got to get rid of him ASAP! As soon as I buy peppers, I remove the pod/seeds from the center. I store big chunks of pepper in a large, air-tight container, which I can cut to any size or roast at any time during the week. The key is getting the pod and seeds OUT! Your peppers should last ALL WEEK!

p.s. Several people have asked me HOW I cut my peppers. I cut off the bottom (about 1/2 inch up). Then, I slice from that bottom opening to the top in chunks--avoiding the pod as I go. I usually cut 4 large chunks from the sides.

How to Roast a Butternut Squash WHOLE

It makes me nervous to cut up a butternut squash myself. They're so hard, and I am afraid the knife will slip. So, usually I peel it with my amazing Messermeister serated peeler first, then chop it from there. Works pretty well! But, sometimes, I just want to use roasted squash to make a sauce, and roasting it whole is a better option! Here's how I do it:

1) Preheat oven to 425 degrees
2) Wash and dry the butternut squash
3) Make several jabs into the squash with a small paring knife
4) Place directly in a METAL 13x9 pan or a pan lined with foil
5) Bake/Roast for an hour to an hour and a half -- until a knife can enter into the center smoothly and the outside of the squash is browned and beginning to collapse a bit
6) Let cool, then cut open, remove seeds (SO easy!), and use the cooked flesh inside. If you want the inside to be more roasted and dark, cut the cooled squash in half, place the two sides (facing up) in the pan and roast another 15 minutes.

Disclosure: Mrs. Plant makes use of Amazon.com affiliate links when they are available. These are products I have personally purchased and recommend based on my experience with them. Your use of these links for product purchases provides me with a commission which pays for the food and supplies I use to keep this website alive. However, your use of these links as a reader is not required.

Pressure Cooking and Why It's Worth the Investment

We originally bought an electric pressure cooker because we thought it would make cooking our dog food easier. GOOD call. We can whip up a batch of dog food that will last for 9 days in no time. But, we decided to try some "human" recipes to see if cooking was as quick and easy...and cheaper. Here's what we found...

1) You can cook a BIG batch of brown rice in MINUTES! I put 4 cups of brown rice in the pressure cooker (pc) and 5 cups of warm water. Then, I set the pc for 22 minutes. When the rice kicks over to the "warming" setting, I leave the pc on for 10 more minutes (on the "warming" setting). After the 10 minutes have passed, I release any remaining steam. It comes out PERFECT... every, single time! Also, I generally freeze several containers for future use.

For Jasmine or Basmati rice, add 2 cups of rice and 3 cups of water to the pressure cooker pot and set on high pressure for 4 minutes with NATURAL RELEASE. Open when all of the steam is naturally released. You can double this for more rice!

2) You can cook a BIG batch of beans for CHEAP! I've made batches of chickpeas and black beans at a fraction of the cost of canned. I pay anywhere from $1 to $2.49 for a can of organic beans in the store. I can make around 7 cups of cooked beans with only 1 pound of dried beans. I just bought some non-GMO dried chickpeas from Vitacost.com for $1.29 a pound. This is equivalent to 28 cents for 1 1/2 cups of cooked beans (the amount in a can of beans). Also, they're so easy to cook. If you soak them ahead of time, chickpeas can be set for about 20-25 minutes with natural release (meaning, you wait for the pressure to come down naturally--allowing the top to open without having to release the steam valve). You can also cook them from their dry state in about 40 minutes. The best part is that you can set it and forget about it! Again, I like to freeze containers of 1 1/2 cups to use when I would have normally used a can of beans.

3) You can DUMP and GLOW! What I mean by that is you can make soups, stews, and chilis by dumping in all the ingredients, but your friends will think you slaved over the stove for hours! Sure, you have to do a bit of chopping (or make sure you prep each week to make this cooking during the week faster!

4) You can SAVE MONEY by not buying vegetable broth! Save your veggie scraps and make your own salt-free vegetable broth! I've paid anywhere from $1.99 to $3.00 for a container of organic vegetable broth. It costs NOTHING EXTRA to make your own with veggie scraps!

5) You can use it like a dutch oven! When we went to Healthfest a couple of weekends ago, we made Corn and Potato Chowder and PlantPure Nation Creamy African Stew before we left home, stored them in our coolers, and warmed them in the pressure cooker for dinner in our hotel room! We just set the pressure cooker to the "Sauté" mode and stirred the brew until it was warmed!

6) You can steamed veggies to perfection! If you add the metal stand that comes with the Instant Pot to the bottom of the pot and place a steamer basket with your veggies on top of that, you can add water to the bottom and steam them! They retain their beautiful color and nutrients!

7) You can brown onions before you add the ingredients for soups, stews, and chilis using the "Sauté" feature. And, the best part is, you don't need any oil for this! If the onions begin to stick on the bottom of the pot, just add a bit of water or veggie broth and stir!

8) You can cook a cauliflower--WHOLE! You know all those awesome cauliflower-based alfredo sauce recipes that require cauliflower florets to be cooked well? You can simply cook the whole cauliflower in the pressure cooker without having to do all the work of cutting off the florets!

9) You can make a HUGE pot of PASTA SAUCE! A pressure cooker is perfect for making a big pot of pasta sauce. It can be a simple or more complex recipe...whatever your family likes best!

10) Cook a bag of potatoes to PERFECTION! I love to put an entire bag of Yukon Gold potatoes or sweet potatoes in the pressure cooker with a cup of water at the bottom. It takes anywhere from 15-20 minutes to cook them perfectly on high pressure with natural release. Then, we have lots of potatoes for the week--for snacking or a last-minute meal (Baked Potato Night!)!

11) Cook your GREENS without a SCENE! Just wash a bunch of kale or chard, tear them into pieces, and cook them in the pc with about 1/4-1/2 cup of water in the bottom for 3-5 minutes on pressure with quick release. Drain the water and splash a little of your favorite balsamic vinegar on top, and you've got a nutrient-rich side dish for a meal!

12) Your HEART will THANK you! Cook your oats in the pressure cooker with ease! We make a batch of Apple Cinnamon Steel-Cut Oats for the week and store them in the fridge for breakfasts.

Disclosure: Mrs. Plant makes use of Amazon.com affiliate links when they are available. These are products I have personally purchased and recommend based on my experience with them. Your use of these links for product purchases provides me with a commission. However, your use of these links as a reader is not required. 

Waste Not Want Not

I am always looking for ways NOT to waste. That's why I make my own organic broth! Thankfully, my husband taught me this little trick, and I LOVE it! Instead of trying to cut around an apple or pear to remove the seeds and core, use a melon baller to scoop just that part out! That way, you don't waste a lot of the delicious flesh! Melon ballers are pretty sharp, so they work perfectly for this application.

"Burger" Press

Do you remember this baby from your old "burger" days? I used to have a Tupperware one, but this one is a less-expensive version that worked PERFECTLY for shaping my Smoky Sweet Potato Bean Spinach Burgers. I just placed some plastic wrap in the bottom of one of the round containers, placed the ring inside, then scooped some of my burger mixture in and used the press to press the mixture down well. Then, I lifted out the plastic wrap and flipped the pattie out onto my parchment paper. Voila! They're just the right size for our buns, too!

Here is my affiliate link to the burger press!

Pressed (but not yet baked) patties

Want to Have a Healthy Week?

My freezer is stocked!

If you want to eat healthy, you have to be prepared. I know that I am more inclined to grab something that isn't the best for me when I have it in the house or when I don't have fresh ingredients all ready to make a meal (or already cooked and ready to eat).

So, the first line of defense is to only have food in the house that is life-giving--whole plant foods like fresh and frozen fruit, fresh and frozen veggies, whole grains (pasta, rice, potatoes, oats, quinoa, barley, etc.), and freshly cooked or canned legumes. Keep almonds, walnuts, and raw cashews in containers to use sparingly in recipes, along with chia seeds and ground flaxseeds to add to recipes or smoothies. You have to grocery shop in order to have healthy food in your house, so make sure grocery shopping is part of your weekly plan.

The second line of defense is to have food ready to use in your cooking or to eat. Chop veggies and fruits for the week. Pressure cook rice and freeze in containers or baggies for future meals. Cook white or sweet potatoes and have them waiting in the fridge to create a meal or eat as a snack. Also, make some oil-free hummus or salsa to store in the fridge for snacks or to add to meals. Make homemade oil-free marinara sauce and/or pesto and freeze for an easy spaghetti night. Bake healthy, oil-free muffins and wrap them well before storing in the freezer.

The third line of defense is to resist eating out in restaurants if possible. The minute you leave your home, you are putting someone else in charge of your food. Even when you say, "No oil, please," you may see glistening on your veggies.

The fourth line of defense is to eat before you go! If you're invited to a party, don't miss it! GO! GO! GO! But, make sure to eat a healthy meal at home before you leave. Then, you can drink chilly water with lemon at the party and eat any fresh fruits or veggies they have there.

Just wanted to remind everyone that success in any endeavor takes planning. Eating well is no different. Have a super week!

Batch Cook and Freeze Potatoes

The other night, I was talking to my son and he was concerned that the frozen potatoes he bought at Trader Joe's had oil in them. I suggested he cook and freeze his own potatoes. So, here is a quick tutorial of how to do it! I always use organic potatoes. If yours are not organic, make sure to peel them first.
IMPORTANT NOTE: After freezing the potatoes, they still need to be cooked/baked/roasted. You blanch them before freezing to kill any bacteria, but they are NOT cooked yet!
I use the potatoes to cook in a skillet and add to my tofu scramble or season with herbs and roast (with a bit of veggie broth) as a side dish with dinner.

Rinse potatoes well	Chop into 1-inch chunks
Boil for 5 minutes	Strain, pour into ice-water bath, strain again.

Place into freeze bags and freeze!

Overnight Oats

Photo shows steel-cut oats, but you can also use
old-fashioned oats

If you want a change of pace for breakfast, but you don't want to stray from oats (which are so incredibly heart-healthy), try these delightful overnight oats. You can add or delete anything you like! I eat mine cold, but some people like to slightly warm them beforehand. It's all up to your personal preference!

1/2 cup old-fashioned or steel-cut oats

1 t chia seeds

1 t ground flaxseeds
1/2 t ground cinnamon

1/4 t ground nutmeg

2 T chopped walnuts

1 chopped medjool date OR 2 t maple syrup
1/2 t ground vanilla extract

1/2 cup non-dairy milk of choice 

1/2 banana sliced
1 T. of raisins or dried cranberries

Throw all the ingredients except for the banana and raisins/dried cranberries (unless you don't mind them bloated) in a jar and mix well.  Store overnight in the fridge. When you are ready to eat, slice the banana and mix it in.  I thought putting the banana in the night before would make it too mushy.

TIP: Make 5 baggies of the dry ingredients while all of your ingredients are out. Then, each night, you can add the wet and dry ingredients into your jar and chill it. This saves a bit of time!

Homemade Veggie Broth

Since I am a plant-based eater, I chop A LOT of veggies! I try to buy organic veggies whenever possible, so I put all of my organic scraps in a gallon-sized freezer bag and just leave it in the freezer until it's full. I try to vary what goes in it--scraps of onions, carrots, leeks, garlic (the tops you cut off when you roast a head of garlic!), zucchini, and mushrooms. When the bag is filled to the top, I throw it in a stock pot with water (slightly above the veggies), add 2 bay leaves and some black pepper. I add a bit of salt at the end so it doesn't dissipate and become too high in sodium. 

If you're making it in the pressure cooker, cook on pressure for 4 minutes and leave on warm for 1 to 2 hours.  If you're making it in the stove,  bring it to a boil, and as soon as it starts to boil, lower to a simmer and let it cook for 2-3 hours. After it turns a fabulous golden brown,  I add salt to taste. Then, I pour it into containers or ice cube trays and freeze it for future use, or I use it right away. It is THE BEST veggie broth I have ever tasted. And, it didn't cost me a thing! Try it sometime!

Veggie Broth Ice Cubes

No, these are not brown jello cubes! This is how I make "steamfrying" veggies a snap! Since I make my own veggie broth in the pressure cooker from my veggie scraps, I not only fill and freeze containers of it for soups and stews, I also make veggie broth ice cubes! Whenever I need to "steamfry" onions or other veggies, a cube or two is all I need to get them steaming up and not sticking to the pan. Simply pour veggie broth into an ice cube tray, freeze, and store them in freezer baggie. If you open a container of veggie broth and don't use it all up, do the same thing...simply freeze the remainder in ice cube trays. We don't waste anything in this household!

Garlic for the Week!

As part of my prepping for the week ritual, one of the things I do is peel garlic. I have a nifty-difty silicone roller that allows me to remove the garlic clove peels super fast. The roller is cheap and well worth the purchase if you cook with garlic as much as I do. It's also a fabulous stocking stuffer!

Anyway, each weekend, I peel a head or two of garlic and simply store the cloves in a storage container in the fridge. All I have to do is quickly grab garlic, ready to go, when I need it. No need to slow down the cooking process to peel garlic!

Cook Three Recipes with One Pot of Potatoes

Oil-Free German Potato Salad

Because I am trying to share my "making cooking easier" tips with you, a recent post was about cooking one meal for two days. This post is about making three recipes from one pot of potatoes. While you're peeling potatoes, you may as well get a lot out of them!

Today, I peeled, cut up (in 3/4-inch chunks) and pressure cooked 5 pounds of Yukon gold potatoes. All you have to do is add one cup of water to your pressure cooker and pressure cook for 4 minutes with quick release.

Then, I divided the potatoes into thirds. One-third for homemade Oil-Free German Potato Salad to eat along with our veggie burgers tonight, one-third for Spinach-Mushroom-Potato Enchiladas with Salsa Verde Cashew Cream Sauce, and one-third for Bubbles and Mash.
The enchiladas can be made the next night for dinner, and the Bubbles and Mash can be eaten for breakfast, lunch, or dinner any night this week (or frozen)! If you don't want to make Bubbles and Mash, you can just whip up the rest of the potatoes with a small amount of unsweetened plant milk and salt for fluffy whipped potatoes!

Preparing for the Week - Dry Mixes

Prepare the dry ingredients for a recipe in advance!

If you're like me, you're super busy pretty much all week. And sometimes, I stress out when I know I have to cook something a bit more complicated or time-consuming. To take some of the stress out of preparing, I create dry mixes of food I plan to cook in the near future. I simply measure out all of the dry ingredients for a recipe and store them in a sealed container for future use. That can include all of the spices for a chili, pancake or muffin mix ingredients, etc. I create the mixes when I actually have some time so they're ready to go!

This week, I am having company, but I am quite busy the day our company is coming. Having the seasonings for Deon's Chili and the dry mix ready for the Jalapeno Salsa Corn Muffins (from the "Prevent and Reverse Heart Disease" cookbook) will make the cooking part quite a bit faster!

Preparing for the Week - Prepping Veggies

You know how carrots can dry out?!? Here's a tip to prevent that! Always store carrots and celery in water (not together though!), changing out the water out daily. Cover with an airtight top. This will keep them crispy, tasty and fresh! They will last throughout the work week (and sometimes through the next weekend!). Also, as soon as you buy bell peppers, remove the inner seed pod. Just cut the peppers up into large pieces and store them in an air-tight container. You can use them for salads, soups, etc. all week!

Chopping Onions

I have a wonderful chopper that I use to dice onions. I got it on Amazon.com, and it is one of the most helpful tools if you're making a lot of plant-based food. So, I take a bag of organic onions, cut them in half, remove the outer layer, cut them into quarters, and use the dicing tool to chop them. It takes about 3 minutes for an entire bag of onions!

I put all of the onions into a big bowl. When I am done chopping, I scoop out 1 cup measures and put them into sandwich-sized plastic baggies (which can be reused!). I push the air out of the bag, zipper them, and put all of the baggies into one gallon-sized freezer bag. I store them in the freezer for future use. Being that the onions are frozen, they STEAMFRY wonderfully without any oil on medium-high heat. I use them in soups, stirfries, etc.