‘recipes’ Category

  1. 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.

    Ingredients

    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

    Directions

    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.

  2. 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.

    Ingredients

    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)
    Cumin
    Garlic powder
    Salt
    Cooked rice for serving

    Directions

    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.


  3. 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.

    Ingredients

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

    Directions

    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.


  4. 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.

    Ingredients

    About a tsp of olive oil
    Yellow onion, diced
    Salt
    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

    Directions

    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.

  5. 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.


  6. 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!


  7. curried potato and lentil soup

    September 17, 2017 by Angie

    It’s mid-September and in the nineties outside. Who cares though. I’m not going to miss out on Fall. This recipe is very Fall because it’s hearty, it’s soup, and it has carrots which is a Fall ingredient to me.

    I recently discovered the blog Minimalist Baker and picked out several recipes I’m very excited to try. This is the first. The best thing about this recipe is it is delicious. The second best thing is you only need one pot to make it. I barely changed this recipe but I am writing out the ingredients because I’ve learned the hard way that online recipes are not forever and I don’t want to lose this one. The changes I made are: I used vegetable oil and less of it; I used brown lentils instead of green because that’s all I can ever find at Publix; I skipped the sugar; and I substituted arugula instead of kale because I am not good at kale.

    Barely modified from Minimalist Baker.

    Serves four.

    curried potato and lentil soup

    Ingredients

    2 tsps vegetable oil
    1 small yellow onion, diced
    1 tsp fresh ginger, minced
    2 carrots, peeled and chopped
    2 tbsp minced garlic
    1 sweet potato, peeled and chopped
    1 large potato, chopped
    1 1/2 tbsp curry powder
    6 cups vegetable broth
    1 cup brown lentils, washed and picked over
    Salt and pepper, to taste
    A lot of fresh arugula, washed (about 2 oz)

    Instructions

    1. Heat the vegetable oil in a large stockpot. Add the onion, ginger, carrots, and garlic. Cook for 2-3 minutes
    2. Add in the sweet potato, potato, and curry powder. Stir.
    3. Add in 5 cups of vegetable broth and the lentils. Add salt and pepper to your liking.
    4. Bring to a boil then lower to medium heat. Cook for 35 minutes.
    5. Check that the potatoes and lentils are cooked and soft. I opted to add another cup of broth and more salt and pepper at this point. Taste your soup and adjust as needed.
    6. Stir in the argula. I had a 5 oz container of washed arugula and used about half of it.
    7.  Serve and enjoy. Toast would be nice with this.

    two bowls of soup

    Robbie was very impressed. This is a keeper and will be added to the homemade soup arsenal.


  8. vegan chocolate chocolate chip muffins

    August 31, 2017 by Angie

    I am not a chocoholic. I prefer really good bread or a sugar cookie over chocolate cake and I would never even consider eating chocolate ice cream. But then these muffins came into my life. Chocolate with chocolate inside and chocolate on top. Send me to chocolate rehab because I am chocolate wasted.

    Slightly adapted from this recipe by B. Britnell.

    Yield 12 muffins.

    Ingredients

    1 and 1/2 cups of all-purpose flour
    1/4 teaspoon salt
    1 teaspoon baking soda
    heaping 1/4 cup of cocoa powder
    1 cup of powdered sugar
    1 cup soy milk
    1 tablespoon apple cider vinegar
    1 teaspoon vanilla extract
    heaping 1/4 cup of unsweetened apple sauce
    heaping 1/2 cup of vegan chocolate chips (I used the Enjoy Life brand.)

    Instructions

    1. Preheat the oven to 350 degrees. Line a standard muffin pan with liners.
    2. You need a large bowl and a medium sized bowl. The large bowl is for the dry ingredients to which you will add the wet ingredients later.
    3. In the large bowl, stir together the flour, salt, baking soda, cocoa powder, and powdered sugar.
    4. In the medium bowl, stir together the soy milk, apple cider vinegar, vanilla extract, and apple sauce.
    5. Add the wet ingredients into the dry and stir until it’s just combined. This is one of those things you don’t want to overstir so break up any chunks of cocoa powder or powdered sugar before you add in the wet ingredients.
    6. Stir in the chocolate chips.
    7. Evenly distribute the batter across the twelve liners filling them up about 2/3 of the way. Top each with 4 or 5 chocolate chips.
    8. Bake for 15 minutes. Conduct the toothpick test to be sure they’re ready.
    9. You now have a dozen warm, chocolatey, chocolate muffins with chocolate chips on top. You are welcome.

    Robbie, the dessert shunner, ate three! of these babies. I brought them to work and everyone there ate two each. They’re really special. I can’t wait to make them for my parents, the true chocoholics.


  9. chocolate chip SunButter bars

    July 16, 2017 by Angie

    Game of Thrones is back tonight! This is not super relevant but is the excuse I used to try a new recipe.

    I followed Chocolate Covered Katie‘s recipe for chocolate chip peanut butter bars. I swapped in SunButter on account of anaphylaxis prophylaxis (you like that?). Turns out SunButter is really, really oily. Between that and my oven being pure shite, I had to bake the bars about twice as long before they even thought about setting. These bars have a bit of a texture problem but the taste is awesome.

    If (WHEN) I make these again I will cut the SunButter a tad and add a tiny bit more flour. I’m also interested in trying this recipe with cashew butter to see if that works out any better.


  10. best favorite banana bread

    April 25, 2017 by Angie

    I have tried several banana bread recipes over the years. This is my go to. My all-time “best favorite”. I originally found it on the blog Hell Yeah It’s Vegan! The blogger totally revamped the site and did away with some of the recipes. The banana bread recipe featured there now is quite different. I found the old one here, but can’t tell if all of the text is from the original blog. Either way, it’s the same recipe I’ve known and loved. Because it’s such a favorite, I’m blogging it myself to keep it forever.

    I’ve made this banana bread with chocolate chips many times. Below is my slightly altered version to reflect the ingredients I always use and my actual method for baking the bread.

    This banana bread is always a huge hit. Last night I made it to bring to my library’s volunteer appreciation breakfast. I was told it went fast.

    This recipe is vegan if you hunt down vegan chocolate chips – which is much more difficult now that Ghiradelli Semi-Sweet Chocolate Chips have milk in them. R.I.P. Ghirardelli vegan chocolate chips.

    Ingredients
    5 medium to large, very ripe bananas, mashed
    1/4 cup vegetable oil (I use Smart Balance oil and measure out a scant 1/4 cup.)
    3/4 cup sugar (I go slightly scant on this as well.)
    1 teaspoon vanilla extract
    1 cup unbleached flour
    1/2 cup whole wheat flour
    1 teaspoon baking soda
    1/2 teaspoon ground cinnamon
    1/4 teaspoon salt
    1/4 teaspoon ground allspice
    a pinch of ground cloves
    1 cup semi-sweet chocolate chips

    Directions
    1. Preheat oven to 350°.
    2. Grease a loaf pan.
    3. You need really ripe bananas for this. If you’re like me, you froze some bananas a while back and they’re still in your freezer because you didn’t take them out to thaw on the counter earlier. Procrastinators: place the bananas in a microwave safe bowl and defrost them until you can peel them. Place the peeled, freezy banana goodness in a new bowl and continue defrosting for 2-3 minutes. Now you’re ready to mash the bananas with a fork.
    4. In a large bowl, mix bananas, oil, sugar, and vanilla extract together by hand.
    5. In a separate bowl, combine flours, spices, salt, and baking soda.
    6. Add the wet ingredients to the dry ingredients; stir by hand until there are no chunks of flour visible. Do not overdo it or use a mixer. You want to stir it just enough to mix the wet and dry, but not so much that it gets gummy. Lumps are to be expected!
    7. Fold in the chocolate chips.
    8. Pour into the greased pan. I like to tap the pan around a bit on the counter to get the batter settled in there nicely.
    9. Bake for approximately 30 minutes and then start checking it. It takes anywhere from 30 to 60 minutes to bake fully. I look for a golden top and test with a toothpick. When a toothpick inserted into the middle of the loaf comes out relatively clean, you’re good to go.
    10. Cool on a cooling rack.
    11. Enjoy as soon as it’s cooled off enough or wrap aluminum foil over the whole pan and bring it to brunch, your potluck, your library volunteer appreciation breakfast – feed somebody delicious banana bread!