‘recipes’ Category

  1. Instant Pot vegan garlic mashed potatoes

    December 31, 2018 by Angie

    I’ve tried several vegan mashed potatoes recipes and they are always good because potatoes are inherently wonderful but they’re never great. Until now! I made this twice, including once for Thanksgiving, and they were fantastic both times. I especially like that I can make them completely in the Instant Pot thus freeing up much needed stovetop real estate. I mostly followed this recipe from The Veggie Queen. I successfully doubled this for Thanksgiving.

    Mashed potatoes


    4 Yukon Gold potatoes

    6 cloves of garlic

    1 cup vegetable stock

    Unsweetened plain soy milk, about half a cup

    Vegan margarine, about 4 tablespoons

    Salt and pepper

    Dried parsley


    1. Wash and peel the potatoes. Chop them into smallish chunks.
    2. Crush the garlic cloves individually under a knife so that you can peel them.
    3. Place the potatoes, crushed garlic, and vegetable stock in the Instant Pot.
    4. Lock the lid and set it to Manual pressure cooking for 4 minutes. Do the quick release method then open when the thingie falls down.
    5. Use a potato masher to mash everything up right there in the Instant Pot (turn it off first though!).
    6. Stir in the soy milk, margarine, salt, pepper, and parsley.
    7. Eat the creamy, starchy goodness right away!

  2. vegan tempeh meatballs

    August 3, 2018 by Angie

    I think these vegan tempeh meatballs are rad. It’s a recipe from Minimalist Baker. The meatball making is on the labor-intensive/mass of dishes side so that’s a limiting factor but I enjoyed eating them enough to make them worth making again and again. I really love a good fake meatball.

    His Noodly Appendage

    First, you have to make a batch of vegan parmesan cheese. It makes more than you need for the recipe so you can store it in an airtight container in the fridge to use is many other ways. You need a food processor for this step and the next.

    Vegan Parmesan Ingredients

    3/4 cup raw cashews
    3 tablespoons nutritional yeast
    1/2 teaspoon garlic powder
    3/4 teaspoon salt

    Once you have your vegan parmesan ready, whip up a flax egg by mixing a tablespoon of flax meal with two and a half tablespoons of water in a small bowl. Preheat the oven to 375 degrees and start boiling the water for your pasta while you’re at it. Sauté chopped onion and minced garlic in a little bit of olive oil.

    Vegan Tempeh Meatballs Ingredients

    1/2 cup white onion, minced
    1 tablespoon minced garlic
    1 flax egg
    8 ounces tempeh (1 package)
    1/3 cup vegan parmesan cheese
    3/4 tsp each dried basil, oregano, and parsley
    1/2 cup vegan bread crumbs (I used panko)
    2 tablespoons tomato sauce
    Olive oil for sautéing
    Salt and pepper to taste

    Next, crumble the tempeh into the food processor then add in the onion/garlic, the flax egg, some of the vegan parmesan cheese, and the rest of the ingredients through tomato sauce into the food processor. Process it until it becomes dough-like. Roll the processed tempeh mixture into balls. I was able to make 12 pretty serious meatballs.

    Put a little more vegan parmesan cheese and breadcrumbs on a plate and roll each meatball in it to cover.

    I’m wondering just how necessary this step is but I suspect it added to the satisfying texture of the meatballs. Sauté all of them in some olive oil, flipping them to brown all the sides. I was able to fit them all in my pan with room to spare.

    The final step is to bake them on a cookie sheet in the oven. While all that is happening you best be making some spaghetti and sauce to eat with these bad boys. We are Gia Russa Tomato Basil Sauce loyalists in this house although it’s been doing a watery separation thing lately.

    Just out of the oven

    I ate the leftovers for lunch the next day and they were still glorious.

    Vegan Tempeh Meatballs and Fettucine

  3. garlicky ginger tofu triangles

    May 6, 2018 by Angie

    I want to eat this everyday.

    Pretty simple, very delicious. Robbie was impressed. The recipe is from Vegan Street Recipes. I will make it again and again. I served it with these fantastic dumplings you can get in the produce section of Publix now. They’re these Nasoya organic tofu vegetable dumplings. I love them!

    Yield: tofu for 2


    12 oz extra firm tofu, pressed
    1 tbsp minced garlic
    2 tbsp soy sauce
    Juice of 1 small lemon
    2 tbsp brown sugar
    1 ½ tsp grated fresh ginger
    ¼ cup water
    Green onion
    Sesame oil


    1. Press the tofu.
    2. Make the marinade by combining the minced garlic, soy sauce, lemon juice, brown sugar, grated ginger, and water in a Tupperware or glass pan.
    3. Cut the pressed tofu into thin triangles and arrange it in the marinade. Store that in the fridge, covered, for at least two hours.
    4. Heat a grill pan and add in a bit of sesame oil.
    5. Layer the tofu in the pan. Cook until the bottom side is browned the flip and repeat.
    6. While the tofu is cooking, slice up the green onion.
    7. Once both sides are browned, pour in the rest of the marinade and cook for about a minute. Flip and cook the other side.
    8. Serve the tofu and top the triangles with sliced green onion.

  4. Moscow mule

    May 6, 2018 by Angie

    Robbie got us copper mugs for our copper anniversary.

    4/16/2011 – 4/16/18 <3 Seven years <3

    I filled the mugs with Moscow mules. I followed this recipe except I used key lime juice because I love in Florida and I can.


    2 ounces vodka
    1/2 ounce key lime juice
    5 ounces ginger beer
    Lime wedge and mint sprig for garnish


    1. Fill a copper mug with ice cubes.
    2. Pour in the vodka, key lime juice, and ginger beer.
    3. Stir vigorously.
    4. Garnish with a lime wedge and sprig of fresh mint.
    5. Luxuriate, summerly.


    Sookie had to check this out. Sniff sniff.

  5. creamy tomato macaroni

    March 18, 2018 by Angie

    I got a bunch of pressure cooking/Instant Pot cookbooks from my public library system. I’m making my way through them. One or two were meat-tastic and had nothing I wanted to eat in them, but three of them have some gems. This recipe comes from Delicious Under Pressure: Over 100 Pressure Cooker Recipes by Meredith Laurence, which has a very solid vegetarian section for an omni cookbook. Each vegetarian recipe is marked with a green triangle in the table of contents. So far this pasta is the only thing I’ve made but I have a few more picked out.

    I was skeptical that the pasta would cook with this small amount of liquid and in just five minutes (under pressure). It worked though! Robbie was surprised too.

    We both really like this meal. It’s tasty, easy, and fast so I’ll make it again for sure.

    creamy tomato macaroni

    Adapted from Delicious Under Pressure: Over 100 Pressure Cooker Recipes by Meredith Lawrence.

    Yields 4 servings.


    3 tbsp margarine
    1 small yellow onion, diced
    1/3 cup celery, diced
    1 tbsp minced garlic
    1 tbsp dried basil
    1 tbsp tomato paste
    1 28 oz can of chopped tomatoes
    1 cup vegetable broth
    2 cups macaroni
    1/2 cup half & half
    salt and pepper, to taste
    Parmesan cheese


    1. Chop the onion and celery.
    2. Preheat the Instant Pot using the sauté setting.
    3. Add the margarine. Once it’s melted, add the onion, celery, garlic, basil, and a little salt. Cook for about five minutes. Add in the tomato paste and cook for another 2 or 3 minutes.
    4. Add in the chopped tomatoes (and juice), vegetable broth, and uncooked macaroni.
    5. Pressure cook on high for five minutes. It takes a few minutes to get up to pressure.
    6. Use the quick release method (push the knob thingy on the lid of the Instant Pot so that the pressure is released through the hold in the lid).
    7. Take the lid off and add in the half & half and salt and pepper to taste. Let everything sit for about five minutes to cool off a bit.
    8. Sprinkle Parmesan cheese on each serving.

  6. vegan Cuban-style picadillo

    January 21, 2018 by Angie

    My mother-in-law veganized her picadillo for us and it is fantastic. She told me her recipe and now I’m telling you. It’s easy, fast, delicious, and an excuse to use the Instant Pot’s rice cooker function.

    Yields four servings.


    Olive oil
    1 1/2 bags of Gardein Ultimate Beefless Ground
    Yellow onion, diced
    Red bell pepper, diced
    Minced garlic
    Edmundo vino seco (any white cooking wine works)
    Goya sofrito tomato cooking base (you can use tomato paste if you can’t find this)
    Garlic powder
    Cooked rice for serving


    1. Make four servings of rice.
    2. In a large pan, heat about a teaspoon of olive oil. Add the diced onion and bell pepper and cook until tender. Add the minced garlic in towards the end and cook for about a minute.
    3. Break up the Gardein crumbles inside the bag before you open it because it can kinda freeze into a block and that’s a pain. Pour the Gardein crumbles into the pan. Stir everything around and cook until the crumbles start to become warm and to brown a little.
    4. Add in the vino seco and tomato base. I didn’t measure but I would guess I used about 3 tablespoons of the wine and 2 tablespoons of the tomato base.
    5. Add a little cumin, garlic powder, and salt. Taste the picadillo and decide if you want to add any more wine, tomato base, or spices. Sorry I don’t have real amounts here – it’s really a add and taste and repeat kind of situation.
    6. Serve the picadillo over rice.

  7. espresso martini

    January 20, 2018 by Angie

    Espresso martinis have been a special treat I could only get at fancier bars. Well, I figured out how to make a delicious one myself at home.


    1 shot of espresso
    1 shot of vodka
    About 2/3 of a shot of Kahlua
    Sugar, to taste


    1. First you need to make some espresso.
    2. Put some ice in a shaker. Pour in the espresso, vodka, and Kahlua. The Kahlua sweetens this enough in my opinion, but if you like a sweeter martini you can add some granulated sugar right into the shaker or you can make simple syrup and add a little of that. I don’t sweeten my morning soy lattes and I don’t miss the sugar in this drink either.
    3. Shake vigorously!
    4. Pour into a martini glass (reserving the ice in the shaker, obviously). Garnish with whole espresso beans if you have somebody to impress.
    5. Be really awake while drinking.

  8. curried vegetable and chickpea stew

    January 20, 2018 by Angie

    I’m an Instant Pot convert! This was a slow cooker recipe and I was scared to convert it for the pressure cooker. I looked around online about general guidelines for converting slow cooker recipes to Instant Pot recipes and went for it. It worked out perfectly.

    Adapted from The Kitchn who adapted it from Cooking Light.

    Yields at least 4 servings.


    About a tsp of olive oil
    Yellow onion, diced
    2 red potatoes, diced
    1 tbsp curry powder
    1 tbsp brown sugar
    1 tbsp grated fresh ginger
    1 tbsp minced garlic
    a pinch of cayenne pepper
    2 cups vegetable broth, divided
    2 15 oz cans of chickpeas, drained and rinsed
    1 medium head cauliflower, cut into bite-sized florets
    1 28-oz can diced tomatoes with their juices
    Black pepper
    Fresh arugula
    1 cup coconut milk


    1. In a large pan, heat about a teaspoon of olive oil. Add the diced onion and some salt. Once the onion is pretty cooked, add in the diced potatoes and a little more salt. Cook for about five minutes so that the potatoes start to brown and become a little crispy on the outside.
    2. Add the curry powder, brown sugar, grated ginger, garlic, and cayenne pepper to the onion and potato mixture. Stir and cook for about a minute then add about a 1/4 cup of vegetable broth to the pan and use that liquid to get all the spices off of the pan and into the onion and potato mixture. Transfer everything to the Instant Pot. You can do this whole part inside the Instant Pot using the saute function but I haven’t tried that yet so I sauted the old fashioned way in a big pan on the stove.
    3. Add the rest of the ingredients except the arugula and coconut milk to the Instant Pot. Fasten the lid. Pressure cook for 25 minutes with the vent in the sealed position. Allow for “natural release” – I still giggle every time I read that. I don’t think it would matter much if “quick release” is used for this recipe, but I haven’t tried that.
    4. When the float valve is down and it’s safe to open the Instant Pot, stir everything around a bit. I left the Instant Pot on warming. Stir in the coconut milk. Add the arugula. I would estimate I used about 10 ounces of arugula. Add salt and pepper to taste.
    5. Ladle the stew into bowls. It’s hearty so I don’t think rice is necessary. We ate some toast with it.

  9. Instant Pot black bean soup

    December 30, 2017 by Angie

    Robbie got me an Instant Pot for Christmas! So far I’ve made rice using the rice cooker function and this black bean soup. I’m stoked to make a million more things.

    I mostly followed this recipe from A Pinch of Healthy for my first real foray into Instant Pot cooking. I am really impressed that I didn’t have to soak the black beans. The black beans went from dried beans in a bag to soup in an hour and twenty minutes.

    I added minced garlic, garlic powder, and white wine. I ran out of chili powder so I ended up with a little less than a tablespoon instead of two tablespoons. I also took about half of the solid stuff out with a big ladle when it was finished cooking and pureed the rest of the soup inside the Instant Pot with my immersion blender. Then I added the rest of the solid stuff back in, stirred, and added white wine, salt, pepper, and garlic powder to taste. The avocado I bought wasn’t ripe so we added a little shredded Mexican cheese on top of each serving and ate the soup with toast.

  10. garlic & white wine pasta with Brussels sprouts

    October 28, 2017 by Angie

    I made this a few weeks back and am finally getting around to sharing it now. I couldn’t let myself forget to post about this because it was really special and delicious and unlike any recipe I’ve made before.

    It’s pasta with baked Brussels sprouts and a really rich, vegan, Alfredo-esque sauce.

    I followed this recipe from the blog Minimalist Baker.

    It’s really two recipes because it calls for vegan “Parmesan” as an ingredient for the sauce and to sprinkle on top.

    Vegan “Parmesan” is cashews, nutritional yeast, garlic powder, and salt.

    The sauce is Earth Balance (vegan margarine), white wine, garlic, soy milk, nutritional yeast, cornstarch, vegan “Parmesan”, and salt and pepper. I didn’t need to blend it in order to get it to a smooth consistency. I do think I used too much cornstarch and will reduce that in the future.

    Picky, red-sauce-fanatic Robbie loved this pasta!