Tuesday, May 26, 2020
Insta Pot Strawberries and Nut Milk Steel Cut Oats
Instant Pot: Ultimate Electri Pressure Cooker CB
1 cup Steel Cut Oats
1 tablespoon vegan butter
1 and 1/2 cups sliced Strawberries
4 cups water
3 tablespoons of Light Brown Sugar
1/4 cup of nut milk
1/4 cup of Chia Seeds
1/4 teaspoon salt
Add your butter to your Instant Pot and select Saute. When your vegan butter is melted add your oats and toast, stirring constantly, until they smell nutty. Should take approximately 3 minutes.
Add your water, brown sugar, nut milk, and salt. Select High pressure and cook for 10 minutes.
When the beep sounds, turn off your Instant Pot and use a Natural Pressure release for approximately 10 minutes and then do a Quick pressure release to release any of the remaining pressure. When the valve drops, carefully remove your lid.
Stir your oats, Stir in your strawberries and chia seeds. Cover and allow to sit for 5-10 minutes until oats are your desired thickness.
Top with additional sliced strawberries, almonds, brown sugar and splash of nut milk.
Thursday, April 2, 2020
Mac and Cheese over Romaine lettuce topped with Chickpeas – what??? Sounds like a crazy combination but it is fantastic! The Chickpeas are nice and crispy and very flavorful. Put the Chickpeas on the top of creamy, cheesy noodles, which are on top of a cool, crisp crunch of Romaine and it’s dinner in a bowl!
Buffalo Chickpea Mac ‘N’ Cheeze
Vegan Bowl Attack Cookbook by Jackie Sobon
1 can (15 oz.) chickpeas, rinsed and drained
1/4 cup of your favorite vegan Buffalo Sauce, plus 1-2 tablespoons
Preheat the oven to 375 degrees and line a baking sheet with parchment paper.
Toss the chickpeas with the 1/4 cup Buffalo Sauce until they are evenly coated and spread them out on the baking sheet. Bake for 12 minutes and then carefully roll them around with a spoon to get the other side crispy. Bake for another 12-15 minutes and then place them back in the bowl and toss with the remaining 1 – 2 tablespoons Buffalo Sauce. Set aside.
Mac ‘n’ Cheeze.
2.5 cups shell or other small pasta
2 cups Cheezy Cheddar Sauce (below)
pinch of salt
1 tablespoon vegan butter (optional)
unsweetened nondairy milk, if needed
2 cups chopped romaine lettuce
1 stalk celery (optional)
Cook the pasta according to the instructions on the package and then drain and rinse with cool water. Place the noodles back in the pot and set the heat to medium-low. Add the Cheezy Cheddar Sauce, salt and vegan butter (if using) to the pot and stir until the pasta is evenly coated. Add more nondairy milk if you’d like a thinner sauce and season with more salt if necessary.
Cheezy Cheddar Sauce:
1 cup raw cashews, soaked in warm water for 30 minutes
1 cup water
1/4 cup nutritional yeast
1 tablespoon tapioca starch (or other starch)
1 tablespoon tomato paste
1 tablespoon apple cider vinegar
2 teaspoon onion owder
1.5 teaspoons Dijon mustard
1 teaspoon sea salt
pinch of ground turmeric
Drain and rinse the cashews and place them in a blender along with the remaining ingredients (I used our Bullet vs. a big blender). Blend until completely smooth, adding more water if the sauce seems too thick. Transfer to a saucepan over medium-low heat, bringing it to a low simmer and stirring frequently to prevent clumping. Once the starch has broken down and the sauce has thickened slightly, about 3-5 minutes, remove from the heat.
Transfer to an airtight container and store in the frig for up to 2 weeks.
We assembled by putting a layer of chopped Romaine at bottom of dish, then Mac and Cheese and topped with the Chickpeas. Sprinkle with more hot sauce and Ranch Dressing.
Tuesday, March 24, 2020
Since we are home cooking for the next few weeks due to the Virus, today is Chili day and I love to pair it with sweet Cornbread. I found this recipe on line and it has simple ingredients and takes all of 5 minutes to throw together. Sometimes just your basic Cornbread is the best, let your Chili do all the talkin’.
By Nora Cooks www.norcooks.com
1 and 1/4 cups all purpose flour
1 cup yellow corn meal
2/3 cup granulated sugar
1 teaspoon salt
1 tablespoon baking powder
1 and 1/4 unsweetened almond milk (or other non-dairy milk)
1/3 cup canola oil
Preheat oven to 400 degrees and lightly grease a 8x8 pan.
In a large bowl, combine the flour, cornmeal, sugar, salt and baking powder and stir.
Pour in the almond milk and canola oil. Stir until well combined. Pour batter into prepared pan.
Bake for 20-25 minutes, until a toothpick inserted into the center comes out clean.
I added a sprinkling of ground pepper and finishing salt to the top after removing from the oven.
Wednesday, February 26, 2020
It's best to serve this dish right away. I made the mistake of mixing it all together and putting it in the fridge for a meal the next day. When the Cauliflower is warm and tender, it just melts in your mouth and dipping it in the sauce takes it to a whole other level.
Roasted Mexican Cauliflower Bites
Anthony La Pape - modified
1 cup vegan sour cream
1/4 cup chopped fresh cilantro, plus more for garnish
2 teaspoon kosher salt, divided
3/4 teaspoon chipotle chili power, divided
1 head cauliflower (2 1/4 lb) cut into florets
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon ground cumin
1/2 teaspoon black pepper
1/4 teaspoon cayenne pepper
Preheat oven to 400 degrees.
Stir together vegan sour cream, cilantro, 1/2 teaspoon of the salt and 1/4 teaspoon of the chipotle chili powder in a bowl. Cover and chill until ready to serve.
Toss together cauliflower florets and olive oil on a large rimmed baking sheet. Stir together garlic powder, cumin, black pepper, cayenne and remaining 1.5 teaspoons salt and 1/2 teaspoon chili powder in a small bowl. Sprinkle over cauliflower, and toss until evenly coated. Spread mixture in a single layer.
Roast in preheated oven until cauliflower is slightly charred and tender-crisp, turning once halfway through baking, about 25 minutes.
Spread vegan sour cream mixture on a large platter; top with cauliflower, and sprinkle with cilantro.
Friday, February 21, 2020
Peppers Stuffed with Quinoa and Spinach
Balanced Living Magazine
1 14- oz. can vegetable broth
1/3 cup quick-cooking barley (I used black rice)
1/3 cup quinoa, rinsed and drained
1 medium onion, chopped
2 cloves garlic, minced
2 tablespoons olive oil
2 cups sliced fresh mushrooms
1 14.5 oz. can diced tomatoes, drained
3 cups fresh spinach
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1.5 cups shredded vegan cheese
3 large red sweet peppers
Preheat oven to 400 degrees. In a medium saucepan, bring broth to a boil. Add barley and quinoa. Return to a boil; reduce heat. Cook covered, about 12 minutes or until tender. Drain, reserving 1/3 cup cooking liquid; set aside.
In a large skillet, cook onion and garlic in hot oil over medium heat for 2 minutes. Add mushrooms; cook and stir for 4-5 minutes or until tender. Stir in tomatoes, spinach, salt and black pepper. Add quinoa, mixture and 1/2 cup of the vegan cheese; stir to combine. Remove from heat.
Cut peppers in half lengthwise. Remove and discard seeds and membranes from the peppers. Sprinkle insides of peppers lightly with additional salt and pepper. Fill pepper halves with quinoa mixture. Place peppers, filled sides up, in a 3-quart rectangular baking dish. Pour the reserved cooking liquid into dish around peppers.
Bake, covered, for 30 minutes. Uncover; top stuffed peppers with remaining vegan cheese. **I added Panko bread crumbs on top of vegan cheese and a drizzle of oil.
Bake, uncovered, about 10 more minutes or until peppers are crisp-tender and vegan cheese is browned
***Added a pinch of cayenne and a little cashew cheese. Added Panko breadcrumbs on top of cheese with a drizzle of olive oil.
Sunday, February 9, 2020
This rich and creamy chocolate treat melts in your mouth and it's so easy to make, using only 5 ingredients! We cut it into little bites and stored in the freezer for easy snacking. Take some time to browse Vegan Richa's Blog, lots of good recipes and pretty pictures
Saturday, February 1, 2020
We made this dish more like a salad with lots of Romaine, extra cucumbers and diced tomatoes. We also made the dressing a little thinner to spread easier onto our lettuce. Homemade pita wedges are a nice addition. Just cut up the pita, put on a baking pan, drizzle with olive oil and add salt or your favorite spices. I cooked mine at 275 degrees for approx. 15 minutes or until crispy. Keep a close eye on them.
Weeknight Falafel with Greens
Better Homes and Gardens Recipe
Keep the patties chilled right up until cooking to ensure they hold their shape and develop a crispy exterior.
2 15 0z. cans garbanzo beans, rinsed and drained
6 cloves garlic, peeled
1 cup loosely packed flat-leaf parsley
2 teaspoons chili powder
1/3 cup all-purpose flour
1 6 oz. carton plain vegan yogurt (I used vegan Daiya Greek Yogurt and added a little dill, onion and garlic powder to dressing).
1/2 cup chopped or sliced cucumber
I added diced tomato
Greens of your choice
2 tablespoons olive oil
***I added toasted pita chips brushed with olive oil and Za’atar seasoning and baked in oven at 275 until crispy.
In a food processor combine beans, shallot, garlic, parsley, chili powder, 1/2 teaspoon kosher salt, and 1/4 teaspoon pepper. Pulse until finely chopped. Add flour, pulse until mixture just holds together.
Divide mixture into 12 balls. Flatten each slightly. Cover; chill 30 minutes or overnight.
Meanwhile, remove 1 teaspoon zest from lemon. Juice half the lemon. Cut remaining half into wedges. Stir together lemon zest and juice, vegan yogurt, and cucumber. (I added Dill, Onion and Garlic Powder to yogurt mixture and a little more yogurt to make it a little thinner to cover our greens.)
In a very large skillet heat oil over medium heat. Add patties. Cook 8 minutes or until golden brown and heated through, turning once. Serve with yogurt sauce and lemon wedges. Makes 4 servings.