Recipe: Rice Cakes

There are a couple of videos on GCN showing rice cakes. I’ve made some modifications to create some interesting cycling food. I think the chia seeds give the cakes some interesting texture — so they’re not just bars of mush. Depending on whether the coconut cream is sweetened, it may be necessary to add more sugar. I like using corn syrup because it mixes nicely and I did well in high school chemistry class.

Ingredients

• 300 g sushi rice

• 600 g water

• 50 g chia seed

• 100 g coconut cream

• 100 g corn syrup

• 1.5 ml vanilla extract

Instructions

Throw all the ingredients into the rice cooker and run on the mode for sushi or porridge. After cooking, run the spoon through it to mix again and let it cool down a little. Shovel it into a zip-top bag and flatten it to a consistent thickness. Place it in the fridge for a couple hours. Then slice and wrap. I like the aluminum foil and wax paper packaging. Keep the bars in the fridge; they’ll be good for at least a week, maybe more.

Recipe: Green Lentils in the Instant Pot

I scrambled for enough ingredients in the kitchen for some Instant Pot lentils. I experimented using fresh tomatoes instead of canned stuff, because I was all out. I might suggest some lime juice or vinegar to brighten it up. Still, it’s a pretty tasty lunch on a cloudy day.

Ingredients

• 1 med. yellow onion

• 1/2 tbsp crushed garlic from a jar

• 2 tsp each of turmeric, cumin, garam masala

• 1 tsp salt and cayenne pepper

• 1 cup sliced carrots

• 2 med. chopped tomatoes

• 1 large cubed yellow potato

• 2 cups green lentils

• 2 cups chicken broth

• 2 cups water

• 2 cups baby kale

• Feta crumbles for presentation

Preparation

Sauté the onions and garlic. Add the spices. Add the carrots, tomatoes, and potatoes. Cook for a few minutes, then add the lentils and liquids. Switch to pressure cooking mode for 15 minutes. After the pressure has released, stir in the kale. Serve after relaxing on warming mode for an hour, or whatever.

Recipe: Another Red Lentil Recipe

I made a variation on the red lentil and carrot soup recipe from last year. It’s spicy and satisfying.

Ingredients

• 1 tbsp avocado oil

• 1 tsp chopped garlic (from a jar is fine)

• 2 tsp chopped ginger (also, the stuff in the jar is fine)

• 1 tsp garam masala

• 1 tsp ground cumin

• 2 tsp turmeric

• 1/2 tsp cayenne pepper

• 1/2 tsp red pepper flake

• 1 tsp salt

• 1 large white onion diced

• 1 large waxy yellow potato diced

• 15 oz can of tomato sauce or crushed tomatoes

• 2 cups red lentils, rinsed

• 2 cups chicken broth

Follow the usual Instant Pot preparation. Add enough water to bring the level near the max line. Pressure cook for 12 minutes and let the pressure release automatically. It’s better heated up the next day. Add some cilantro leaves for a nice presentation.