Sunday, October 30, 2022

Instant Pot Lentils and Pasta

Adapted from Sweet Simple Vegan

INGREDIENTS: 
  • 1 tablespoon oil
  • 1 large onion, diced
  • 1 cup celery, sliced
  • 1 pound carrots, diced
  • 5 cloves garlic, minced
  • 1/4 teaspoon crushed pepper
  • 1 teaspoon dried thyme
  • 1 teaspoon Italian seasoning
  • 1 teaspoon salt
  • 1 - 28-ounce can diced tomatoes, undrained
  • 6 cups water
  • 3 vegetable bouillon cubes
  • 1 pound dried lentils, rinsed
  • 8 ounces small pasta
  • 1 - 16-ounce bag frozen spinach
METHOD: 
  • Set Instant Pot to SAUTE and add oil to heat
  • Add onions, carrots and celery and saute until onions are transparent
  • Add the rest of the ingredients except the frozen spinach
  • Stir well to combine
  • Set Instant Pot to MANUAL for 10 minutes, quick release.
  • Stir in frozen spinach until thawed and let sit a few minutes before serving

Saturday, March 19, 2022

Unstuffed Cabbage (Instant Pot)

Adapted From Simply Happy Foodie

INGREDIENTS: 
  • 1 pound package Beyond Beef
  • 1 onion, thinly sliced
  • 4 cloves garlic, minced
  • 2 teaspoons paprika
  • 1 teaspoon salt
  • 1/2 teaspoon oregano
  • 1 medium head cabbage cut into 2" pieces
  • 3 1/2 cups water
  • 1 tablespoons no beef broth powder
  • 1 tablespoon balsamic vinegar
  • 1 cup basmati rice, uncooked
  • 1 15-oz can diced tomatoes, undrained
  • 2 teaspoons sugar
METHOD: 
  • Brown Beyond Beef in Instant Pot on SAUTE setting
  • Add onions and continue to sauté stirring frequently
  • Add garlic, paprika, salt, oregano, water, broth powder and balsamic vinegar, stir well
  • Add rice, stir well
  • Add cabbage, stir well
  • Pour can of tomatoes over top and sprinkle sugar over tomatoes without stirring
  • Lock lid on Instant Pot
  • Change setting to MANUAL for 4 minutes
  • Natural release for 5 minutes then quick release; stir to combine

Thursday, February 24, 2022

Chikn Tortilla Dump

Adapted from Angelic Bakehouse

INGREDIENTS:
  • 1 package of 6 Angelic Bakehouse wraps, halved then quartered into strips
  • 1 - 15 ounce can diced tomatoes, undrained
  • 1 cup no chicken broth
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon salt
  • 1 - 15 ounce can black beans, drained
  • 1/2 of a 16 ounce bag of frozen corn, thawed
  • 5 cups rehydrated Butler soy curls
  • 1 cup Daiya shredded cheddar cheese
  • 1/2 cup vegan sour cream
METHOD: 
  • Mix everything together thoroughly in a large bowl
  • Put mixture in casserole dish and spread into an even layer; cover
  • Bake at 375 degrees for 25 minutes covered
  • Bake an aditional 5-10 minutes uncovered

Saturday, February 19, 2022

Vegan Beef Enchiladas

Adapted From All Recipes

INGREDIENTS: 
  • 1 pound Beyond Meat Ground Beef
  • 1 onion, chopped
  • 1 cup Daiya cheddar cheese
  • 1/2 cup vegan sour cream
  • 1 tablespoon dried parsley
  • 1 tablespoon taco seasoning
  • 1 teaspoon dried oregano
  • 1 - 15 oz. can enchilada sauce
  • 1.5 teaspoons chili powder
  • 2 cloves garlic, minced
  • 6 tortillas (I used Angelic Bakehouse sprouted beet wraps)
  • 1 - 15 oz. can black beans, drained
METHOD: 
  • Cook ground beef and onion over medium heat, stirring and breaking up beef, about 10 minutes
  • Stir in cheese, sour cream, parsley, taco seasoning and oregano
  • After cheese has melted, stir in enchilada sauce, chili powder and garlic 
  • Simmer for a few minutes until sauce is slightly thickened
  • Top each tortilla with one ladle of meat sauce and 2 tablespoons black beans; roll and place in baking dish seam side down
  • Pour remaining meat sauce over tortillas
  • Bake at 350 for 25 minutes until bubbly
  • Let stand 5 minutes before serving

Vegan Peanut Butter Banana Chocolate Chip Cookies


Adapted from Daily Vegan Meal

INGREDIENTS: 
  • 1 cup whole wheat flour
  • 1 cup quick oats, finely ground
  • 2 teaspoons baking soda
  • 4 bananas, mashed
  • 1 cup peanut butter
  • 1/3 cup brown sugar
  • 1/2 cup almondmilk
  • 2 teaspoons vanilla extract
  • 1 cup vegan chocolate chips
METHOD: 
  • Combine flour, oats and baking soda
  • In a separate bowl blend mashed bananas, peanut butter, brown sugar, almondmilk and vanilla extract with an electric hand mixer
  • Stir dry ingredients into wet ingredients until combined
  • Stir in chocolate chips
  • Scoop dough into  about 1.5 tablespoon mounds about 2 inches apart on parchment lined baking sheet
  • Bake at 350 for 12 minutes
  • Cool on racks
  • Makes 3 dozen cookies

Sunday, February 13, 2022

Instant Pot Italian Lentil Stew

Adapted from Allrecipes

INGREDIENTS: 
  • 2 teaspoons oil
  • 4 vegan Tofurky or Field Roast sausages
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 1 cup pearl barley
  • 2 cups green lentils
  • two handfuls soy curls
  • 1 tablespoon dried parsley
  • 6 cups water
  • 3 heaping teaspoons no chicken broth powder
  • 2 - 15 ounce cans garbanzo beans, drained
  • 1 - 20 ounce bag frozen chopped spinach
  • 1 - 16 ounce jar salsa
METHOD: 
  • On SAUTE setting, heat oil, add onion and cook until translucent
  • Add garlic and sausage and cook a little longer until sausage starts to brown
  • Add pearl barley and stir 1 minute
  • Add lentils, soy curls, parsley and water
  • Change to MANUAL setting for 9 minutes
  • Quick release when finished
  • Stir in frozen spinach until melted
  • Stir in garbanzo beans and salsa