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|By :Chef AJ|
|Browse Category||Vegan & Vegetarian|
|Diet||Celiac, Dairy Free, Gluten Free, High Fibre, Plant-Based, Vegan, Vegetarian|
|Cooking Technique||Pressure Cook|
|Prep Time||5 minutes|
|Cook Time||40 minutes|
Chef AJ has been devoted to a plant-based diet for almost 40 years. She is the host of the television series Healthy Living with CHEF AJ which airs on Foody TV. A chef, culinary instructor and professional speaker, she is the author of the popular book Unprocessed: How to Achieve Vibrant Health and Your Ideal Weight, which chronicles her journey from a junk-food vegan faced with a diagnosis of pre-cancerous polyps, to learning how to create foods that nourish and heal the body.
Based in Los Angeles, Chef AJ teaches how to create meals to transform health, how to deal with cravings and food addiction and addresses the emotional side of eating. She is the creator of The Ultimate Weight Loss Program, was the Executive Pastry Chef at Sante La Brea Restaurant in Los Angeles, creator of Healthy Taste of LA and the YouTube cooking show The Chef and the Dietitian. Chef AJ holds a certificate in Plant-Based Nutrition from Cornell University and is a member of the American College of Lifestyle Medicine.
Lackng flavor. Added salt but still meh.
It was delicious and super easy to make and its a keeper but I think I will use less OJ next time and maybe sub the other half for veggie broth.
Glorious. I used baby kale at 1.5x the recommended dosage and added sea salt during the kale stage.
I ended up nearly doubling the spices in this recipe at the add kale step. Also since I used all low sodium ingredients I did need to add about a teaspoon of salt.
Why do you simmer this recipe for 25 to 30 minutes instead of pressure cooking? I know that you don’t want mushy potatoes but couldn’t cook on low pressure