Yesterday I taught my first PCRM Food for Life nutrition cooking class! (I can’t believe that just last month I was in DC going through the training!)
The first class in the six-week employee wellness training program, we focused on the basics of getting ready to take a 21-day challenge to eat a plant-based diet. Fifteen people are in the group and they were really enthusiastic! I demonstrated a smoothie, sautéed veggies, and a quick chili.
I unloaded my supplies at home before going to the office (I’m have a huge freelance writing project due Monday, which is why my posts have been sporadic this month!). When I got home last night, with a bunch of edits in hand, I realized first things first: clean the damn kitchen.
It was at that moment that I began to tell myself I had no time to cook. Because the kitchen was such a mess, I had to make edits and keep writing, etc.
And then I put myself back in the nutrition class a few hours earlier, where I was demonstrating exactly how quick and easy it is to eat wholesome vegan meals. So I made this.
I was inspired by the PCRM Quick Black Bean Chili recipe I made earlier in the day.
Italian Chickpeas and Spinach over Risotto
JL Fields @ JLgoesVegan.com
For the chickpeas
- 1 can chickpeas, drained and rinsed
- 1 can diced tomatoes (seasoned with basil and oregano)
- 1/2 cup diced onions
- 1 sweet pepper, sliced
- 1 tablespoon chili powder
- 1 teaspoon coriander
- 1/4 cup nutritional yeast
- 3 cups baby spinach
- 8 small green olives, sliced
For the risotto rice
- 1 cup Arborio rice
- 2 cups vegetable broth
- 1 tablespoon dulse flakes
Add the first seven ingredients (chickpeas through coriander) in a saucepan. Combine over medium-high heat. And bring to a slight boil
Meanwhile, add the rice, broth and dulse to the InstantPot. Use the manual function and set for 7 minutes. (If making on the stove, follow package directions.)
Back to the chickpeas, as soon as a slight boil begins, reduce the heat to low. Stir in nutritional yeast (this will make a cheesy sauce). Place baby spinach on top of the chickpeas, no need to stir, and toss the sliced olives on top of the spinach. Cover and reduce heat to simmer (or keep on low). This will allow the spinach to wilt.
The rice should come down from pressure within five minutes. If not, manually release the pressure.
Scoop risotto into a bowl. Stir the wilted spinach into the chickpeas and spoon over the risotto.
Guess what? While that meal was cooking – in under 20 minutes – I cleaned my kitchen and mapped out my writing and editing goals for the evening. I wasn’t too busy to cook. In fact the cooking occurred while I was working. And I was rewarded with a hot, healthy, and delicious bowl of legumes, greens and grains!