Saturday, January 5, 2019

Lentil Soup (Instant Pot)


Adapted from Detoxinista

INGREDIENTS:
  • 1 tablespoon oil
  • 2 onions, dieced
  • 1 pound carrots, diced
  • 5 stalks celery, diced
  • 4 cloves garlic, minced
  • 1 pound dried lentils, rinsed
  • 6 cups water
  • 2 teaspoons ground cumin
  • 2 teaspoons curry powder
  • pinch of cayenne pepper
  • 2 - 15 ounce cans diced tomatoes with juice
  • 2 tablespoons lemon juice
  • 5 ounces fresh spinach
  • salt
METHOD:
  • Heat oil on SAUTE setting in Instant Pot
  • Add onions and saute for a few minutes
  • Add the rest of the ingredients except spinach, lemon juice and salt; stir well to combine
  • Secure and seal Instant Pot lid and change setting to MANUAL for 10 minutes
  • Natural release for 15 minutes
  • Stir in spinach until wilted and salt to taste

Wednesday, January 2, 2019

Black-Eyed Pea Sweet Potato Chili (Instant Pot)


Adapted from Sharon Palmer

INGREDIENTS:
  • 1 tablespoon oil
  • 1 onion, diced
  • 4 cloves garlic, minced
  • 6 stalks celery, diced
  • 2 tablespoons brown sugar
  • 1 teaspoon tumeric
  • 2 tablespoons chili powder
  • 2 teaspoons dried cilantro
  • 8 cups water
  • 4 sweet potatoes, peeled and diced 
  • 16 ounces dried black-eyed peas soaked for 6-8 hours
  • 2 tablespoons apple cider vinegar
  • 1 - 28 ounce can diced tomatoes with liquid
  • salt
  • hot sauce

METHOD:
  • Set Instant Pot to SAUTE, heat oil, add onion and saute a few minutes
  • Add the remaining ingredients except apple cider vinegar and tomatoes
  • Secure and seal Instant Pot lid and set to MANUAL for 10 minutes
  • Natural release for 30 minutes
  • Stir in apple cider vinegar and tomatoes (will have to divide into another bowl first because Instant Pot bowl will be full to the max line)
  • Salt and add hot sauce to taste

Thursday, December 27, 2018

Chocolate Cherry Trifle


Adapted from:
Pound Cake - Foodal
Chocolate Pudding - Spoon University

POUND CAKE

INGREDIENTS:
  • 1/2 cup Earth Balance margarine
  • 3/4 cup sugar
  • 1 teaspoon vanilla extract
  • 3 tablespoons ground flax seed
  • 2/3 cup almond milk
  • 1 3/4 cup all purpose flour
  • 1 1/2 teaspoon baking powder
METHOD:
  • Preheat oven to 350 degrees and grease and flour a loaf pan
  • Combine almond milk and flax seeds and set aside to gel
  • Beat margarine, vanilla and sugar until fluffy
  • Combine flour and baking powder
  • Add 1/3 flour to margarine mixture and beat on low until just incorporated
  • Add 1/2 almond milk mixture and beat on low to combine
  • Repeat with 1/2 flour, rest of almond milk and remainder of flour combining after each
  • Spread batter in loaf pan and bake for 50-60 minutes
  • Let cool in pan 15 minutes, then on rack until completely cool
  • Refrigerate overnight
CHOCOLATE PUDDING

INGREDIENTS:
  • 2 - 12 oz. packages silken tofu
  • 1 cup 100% cocoa powder
  • 3/4 cup sugar
  • 2/3 cup almond milk
METHOD:
  • Combine in food processor until smooth
  • Refrigerate overnight
CHOCOLATE CHERRY TRIFLE

INGREDIENTS:
  • Vegan Pound Cake
  • Vegan Chocolate Pudding
  • 1-2 cans cherries, drained
METHOD:
  • Cut pound cake into 1 inch cubes
  • Place 1/2 of the pound cake cubes into a large glass bowl
  • Pour 1/2 of the pudding over the pound cake cubes
  • Place 1/2 of the cherries over the pound cake/pudding layers
  • Repeat with the rest of the ingredients
  • Refrigerate for several hours or even better overnight
  • The pudding seems too runny abut if it sits overnight with the cubed cake, the moisture is absorbed by the pound cake and the texture of everything layered comes out perfect

Saturday, August 4, 2018

Cucumber Carrot Salad


Adapted from Genius Kitchen

INGREDIENTS:
  • 5 cucumbers, thinly sliced
  • 4 carrots, shredded
  • 1/4 cup apple cider vinegar
  • 1 tablespoon sesame oil
  • 2 tablespoons toasted sesame seeds
  • 1 teaspoon salt
  • 1 teaspoon onion powder
METHOD:
  • Toss cucumbers and carrots in a large bowl to combine
  • Whisk the remaining ingredients together, pour over vegetables and stir to combine
  • Refrigerate 1 hour before serving

Friday, April 6, 2018

Sausage and Bell Pepper Casserole


Adapted from ShopRite Recipes.

INGREDIENTS:
  • 1 pound vegan Italian sausage (or 2 cups Butler soy curls rehydrated with chik'n broth)
  • 1 tablespoon oil
  • 2 onions, diced
  • 4 cloves garlic, minced
  • 4 medium red bell peppers, diced
  • 2 cans petite diced tomatoes, drained
  • 1 pound mushrooms, quartered
  • 1 - 24 oz jar marinara sauce
  • 4 cups water 
  • 1 teaspoon Italian seasoning
  • 16 ounces pasta, uncooked
  • 1 package Daiya mozzarella cheese
METHOD:
  • In a deep skillet cook onion, garlic and red bell peppers with oil for 6 minutes.
  • Stir in tomatoes, marinara sauce, water, Italian seasoning, mushrooms and sausage
  • Salt to taste and bring to a boil
  • Divide uncooked pasta evenly between two casserole dishes
  • Spoon a few cups of sauce over pasta and stir to combine
  • Spoon the rest of the sauce on top of the pasta
  • Cover casseroles and bake at 350 degrees for 50 minutes
  • Remove from oven, sprinkle Daiya cheese on top, recover and let stand for 15 minutes

Monday, August 28, 2017

Spring Onion Soup

Adapted from Veg Recipes of India

INGREDIENTS:
  • 2 tablespoons oil
  • 1-2 cloves garlic
  • 1 bunch of 4 spring onions with greens, onions diced and greens sliced
  • 1 potato, diced small
  • 4 cups water
  • 1 teaspoon dried oregano
  • 2 teaspoons soy sauce
  • salt

METHOD:
  • Heat oil in large pot, add garlic and saute 10-12 seconds
  • Add chopped onions and greens, saute 4-5 minutes
  • Add potatoes, water and oregano
  • Cover, bring to a boil and simmer until potatoes are tender, 15-20 minutes
  • Blend with immersion blender
  • Stir in soy sauce
  • Salt to taste

Saturday, July 29, 2017

Pasta Bake with Eggplant and Fennel


Adapted from Chatalaine

INGREDIENTS:
  • 2-3 Tofurky Italian Sausages, quartered lengthwise and sliced
  • 1 teaspoon oil
  • 1 onion, chopped
  • 4 cloves garlic, minced
  • 1 eggplant, peeled and cut into 1/2 inch cubes
  • 1 tablespoon sugar
  • 1 fennel bulb, diced
  • 1 red pepper, chopped
  • 28 ounce can diced tomatoes with juice
  • 1 cup vegetarian chick'n broth
  • 1 teaspoon dried basil
  • 1 teaspoon chili flakes
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1 1/2 cups small uncooked pasta
METHOD:
  • Heat oil in large pot, add sausage, onion and garlic and saute 10 minutes
  • Stir in eggplant and sugar; cook 5 minutes stirring often 
  • Add fennel, tomatoes with juice, broth and spices; bring to boil
  • Stir in pasta
  • Transfer to baking dish
  • Bake, covered, at 350 for 15 minutes
  • Stir and bake an additional 15 minutes until pasta is cooked