Happy New year! I’ll be posting a new blog entry every Wednesday. It’s my new year’s goal to share tips and stories with the world this year.
In January I love hearing what goals my participants and clients are excited about. Make a goal because your heart is telling you to. Don’t make it based on guilt. Be true to yourself when you make your goals and you’ll likely stick to them. That right moment to improve yourself can come at anytime, not just in January.
On the topic of resolutions, On the 30th of December, Chris and I watched Game Changers. I watched two thirds of it and went to bed, Chris watched it to the end. The next morning, Chris became a vegan.
At first I didn’t take it seriously. Chris has always known that I always make extra veggies and vegan dishes in the fridge and freezer. I bring them with me on long days away from home. Though, unless I serve it, Chris would never actually eat the veggies and vegan dishes in the fridge. You can see why I didn’t take this new diet seriously.
We had soy milk in the fridge so Chris had that with cereal instead of milk. For the first time, Chris ate my various veggie dishes and lentil soup for lunch and dinner. I was impressed that Chris made it to the end of the day.
When I realized Chris was serious, the next day I picked up different varieties of beans/legumes and more vegetables and cooked the following dishes in the Instant Pot.
Mung Bean/Adzuki Bean
Vegetable stock
Chickpea flatbread
Hummus
More lentil soup
Even though I will probably never be a strict vegan, I love cooking vegan dishes. Chris’s seven day goal ends tomorrow. We’ll see what happens after. I’ll leave you with this veggie stock recipe which I used to flavour the chilli, chickpea bread and lentil soup.
Instant Pot Vegetable Stock (Can also be used as a vegetable soup)
2 stalks of Celery chopped
1 carrot chopped
1 onion chopped
2 cloves of garlic
1 teaspoon of fresh ginger
1 chilli pepper (optional, we still have from the garden)
1.5 litres of water
1 tablespoon of Herbimare or 1 1/4 tablespoon of salt
Dash of pepper
2 teaspoons each dried thyme, oregano and sage (or whatever spice you like)
1 tablespoon olive oil
Saute the veggies with olive oil in Instant Pot for 2-3 minutes, add half the spices, once the veggies have sweat, add water and the rest of the spices. Pressure cook for 20 minutes with natural release.
