PLANT INDULGENT UNPROCESSED RECIPES - Free of Sugar, Oil, Salt & Gluten www.EatUnprocessed.com

PLANT INDULGENT
         UNPROCESSED RECIPES
     Free of Sugar, Oil, Salt & Gluten
ChefAJ@att.net ‐www.EatUnprocessed.com

Red Lentil Chili

Ingredients:

One pound of red lentils

8 cups of water

2 – 14.5 ounce cans of salt‐free tomatoes, fire roasted preferred

1 – 6 ounce can of salt‐free tomato paste

10 ounces of chopped onion (approximately one large)

One pound of red bell pepper, (approximately 2 large)

3 ounces of dates (approximately 12 Deglet Noor)

8 cloves of garlic

4 Tablespoons Apple Cider Vinegar

1.5 Tablespoons Parsley Flakes

1.5 Tablespoons Oregano

1.5 Tablespoons Salt‐free Chili Powder

2 teaspoons SMOKED paprika

½ teaspoon chipotle powder (or more to taste)

¼ teaspoon crushed red pepper flakes (or more to taste)

Preparation:

Blend the dates, tomatoes, red bell peppers and garlic in a blender and blend until smooth.
Place all remaining ingredients in an electric pressure cooker and cook on high for 10
minutes. Alternatively, place all ingredients in a slow cooker and cook on low for 8 hours.

For a $50 discount on the Instant Pot got to www.instantpot.com and use the code AJ.

This will only work on the company’s website, not on Amazon.

Nutrient Rich Smoky Black Bean Soup

                          This soup contains over 8 pounds of veggies!!!

Ingredients:

12 cups no sodium vegetable broth or water

6 – 15 ounce cans of salt free black beans (Or 9 cups of cooked beans, divided)

2 red onions, peeled

8 cloves garlic, peeled

1 pound mushrooms

1 pound of baby Bok Choy (approximately 3)

1 pound chard (or other greens)

2 large sweet potatoes, peeled if not organic (about 2 pounds)

2 bags frozen corn, defrosted (16 ounces each), divided

3 ounces of sundried tomatoes (not oil packed)

2 Tablespoon Cumin

2 Tablespoon Oregano

1 teaspoon chipotle powder, or more, to taste

8 tablespoons lime juice and zest

Preparation:

Place water or broth and one bag of the corn in a large soup pot and bring to a boil. Reduce
heat and add half of the beans, garlic, sundried tomatoes, onions, sweet potatoes and greens
in a large soup pot. Simmer uncovered for 30 minutes. There is no need to cut anything up
as the soup will be blended. If you are using salt free beans it is not even necessary to rinse
or drain them. Remove from heat and blend soup with an immersion blender. Stir in cumin,
oregano, chipotle powder, lime juice and remaining beans and corn. Garnish with Pepitas
and cilantro or scallions, if desired. By blending in 2 pounds of Nutrient Rich greens you get
all of the nutrition of the cruciferous vegetables without seeing any green!

Quinoa salad with Pistachios and Currants

Ingredients:

1‐16 ounce box of quinoa, cooked and cooled (8 cups)

1 cup lime juice and zest from limes (approximately 8)

2 ounces finely chopped scallions

2 ounces finely chopped Italian parsley

2 ounces finely chopped mint

2 cups currants

8 ounces of raw pistachios

1 cup pomegranate seeds (when in season)

Preparation:

Prepare quinoa according to the directions on the package. Place in large bowl and allow
cooling. Juice and zest limes. Pour over quinoa. Add remaining ingredients and mix well.
Chill.

Hail to the Kale Salad

                 Even people who say that don’t like kale will gobble this up.

Ingredients:

Salad:

24 ounces of chopped kale

Sliced almonds

Dressing:

1 cup raw almond butter (unsweetened and unsalted)

1 cup coconut water (or regular water)

¼ cup fresh lime juice (about 2) and zest

2 cloves garlic, or more to taste

Fresh ginger (approximately 1” or 1/2 of an ounce)

2 tablespoons low sodium Tamari or raw coconut aminos

4 pitted Medjool dates or 8 Deglet Noor (soaked if not soft)

½ teaspoon red pepper flakes

Preparation:

In a high powered blender combine all ingredients until smooth and creamy. Remove the
thick, larger stems from the kale and place in a large bowl. Massage the dressing into the
kale. Sprinkle nuts before serving, if desired. Like a woman, this only gets better with age.
It’s also delicious when made with peanut butter and you throw some shredded raw beets
and carrots into the salad. This dressing is also delicious on potatoes and cooked veggies.

For a lower fat version, decrease nut butter to 6 tablespoons and add one 15 ounce can of
rinsed and drained cannellini beans.

Chef’s Note: Great with added shredded raw carrots and beets!

Date Paste

           Make sure you always have some on hand to create a healthy dessert in no time.

Ingredients:

One pound of pitted dates

One cup of liquid (water, unsweetened non‐dairy milk, unsweetened juice)

Soak dates in liquid overnight or for several hours until much of the liquid is absorbed. In food
processor fitted with the “S” blade, process dates and liquid until completely smooth. Store date
paste in the refrigerator.

                                            Chocolate FUNdue

                      Also delicious when made with raw almond butter or tahini

Ingredients:

1 cup peanut butter (no salt or sugar)

1 cup date paste (recipe on next page)

1/2 cup raw cacao powder or alkali‐free cocoa powder

1/2 cup unsweetened non‐dairy milk

1 Tablespoon alcohol‐free vanilla extract

Preparation:

Place all ingredients in a food processor fitted with the “S” blade and process until ingredients are
incorporated, scraping down sides if necessary. You can eat this immediately or chill for a firmer
texture.

                                      Peanut Butter Fudge Truffles

Ingredients:

One batch of Chocolate Fundue and chopped unsalted peanuts

Preparation:

Chill FUNdue until firm. Using a small retractable cookie scoop, drop FUNdue into crushed peanuts
and coat evenly. Bananas are also delicious when dipped in FUNdue and rolled in crushed nuts and
then frozen.

Chef’s Note: Substitute cannellini beans for some of the nut butter for a lower fat version.