Vegan Broccoli Rice Casserole

This recipe is from Dianne’s Vegan Kitchen blog with only minor alterations.  The original recipe is here.

Ingredients

  • 2 carrots, sliced (about a cup)
  • 2 medium potatoes, peeled and chopped (about 2 cups)
  • ¼ cup chopped onion
  • ½ cup raw cashews
  • 1 clove garlic
  • 1 tablespoon lemon juice
  • ½ teaspoon mustard powder
  • 1/2 teaspoon sea salt
  • 2 bunches broccoli, cut to bite-sized florets (about 6 cups)
  • 2 cups cooked brown rice
  • Smoked paprika

Instructions

  1. Preheat your oven to 350°.
  2. Place the carrots, onion, potato and cashews in a large pot. Fill it with enough water to cover the vegetables plus about two inches.
  3. Bring the water to a boil over medium-high heat and then reduce the heat and allow to simmer for about 15 minutes, or until the vegetables are fork tender.
  4. Drain the vegetables and save the water. Allow the vegetables to cool slightly and then place them in a high-speed blender or food processor along with the lemon juice, garlic, mustard powder, and salt. Add 2 cups of the reserved cooking water and blend until smooth and creamy. Add a little more water if the mixture is too thick. Keep in mind that it will thicken when it’s heated.
  5. While the vegetables are cooking, steam the broccoli. Add about an inch of water to a large pot. Place a steamer basket inside and fill it with the broccoli florets. Bring the water to a boil, cover the pot, and let cook for about 5 minutes.

  6. If you don’t have a steamer basket, you can blanch the broccoli. Bring a large pot of salted water to boil, and have a bowl of ice water standing by. Cook the broccoli in the water for a minute or two. Remove the broccoli with a slotted spoon and plunge into immediately in the ice water.
  7. In a large bowl, mix together the cooked brown rice, steamed broccoli and cheese sauce. Pour the mixture into a large casserole dish. Sprinkle the top liberally with paprika. Bake for 30 minutes or until the cheese is bubbly and the top has turned golden brown.
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Instant Pot Barley-Lentil Vegetable Soup

Made this for a lenten lunch in the instant pot.  The sautee prep requires a bit of attention, but it is worth it.  Control the spiciness with the level of heat in the Rotel and with the amount of cayenne pepper.  Very rich and aromatic North African flavors.  Good with a crusty bread.  This is a good fasting meal

Prep time: 
Cook time: 
Total time: 
Serves: 4-6 servings
Ingredients
  • 1 cup lentils, sorted and rinsed
  • 1 cup barley, rinsed
  • 2 carrots, peeled, cut in half lengthwise and sliced
  • 2 stalks celery, washed and sliced
  • 1 medium onion, chopped
  • 4 cloves garlic, crushed
  • 2 teaspoons cumin
  • ½ teaspoon cinnamon
  • ½ teaspoon allspice
  • 1 teaspoon cayenne pepper
  • ¼ teaspoon ground coriander
  • ¼ teaspoon ground ginger
  • 1 tablespoon brown sugar
  • 1 can tomatoes with green chiles
  • 1 tablespoon Worcestershire sauce
  • salt and pepper to taste
  • 5 cups vegetable stock
  • 2 bay leaves
Instructions
  1. In pressure cooker pot over medium-high heat (or medium sauté setting on electric PC), in a couple tablespoons oil sauté the onions until they start to get translucent
  2. Add the garlic and cook for another minute or so
  3. Add the carrots and celery, continue to sauté for 2-3 minutes
  4. Put in the cumin, cinnamon, allspice, cayenne, coriander and ginger
  5. Stir for about 30 seconds
  6. Add the tomatoes, Worcestershire sauce, lentils and barley and mix everything together
  7. Pour in the water
  8. Add the Better Than Bouillon and stir
  9. Toss in the bay leaves and cover the pressure cooker and bring to high pressure (if using electric PC, switch from Sauté to high pressure mode
  10. Set time for 18 minutes (Give plenty of time.  Full pots take a long time to come to pressure)
  11. When time is up, do a natural release.

Vegan Lentil Curry

Prep time: 5 mins

Cook time: 55 mins

Total time: 1 hour

Servings: 4

This recipe is adapted from a recipe on the Simply Vegan Blog (https://simpleveganblog.com/vegan-lentil-curry).  I made a few changes of ingredient types or amounts, but otherwise prepared it precisely as recommended.  This can be made without oil by sautéing with a broth or water.  It is an excellent fasting recipe for Orthodox Christians and was well received in the house!

Ingredients

  • 1 cup uncooked lentils
  • 1 cup uncooked brown rice
  • 1 tbsp extra virgin olive oil
  • 2 tbs minced garlic
  • ½ yellow onion, finely chopped
  • 15 ounce can tomato sauce
  • ¾ cup full-fat coconut milk
  • 2 tsp curry powder
  • 1 tsp garam masala
  • ½ tsp ground ginger
  • ½ tsp garlic powder
  • ½ tsp turmeric powder

Instructions

  • Cook lentils according to package directions. Drain and set aside.
  • Cook rice according to package directions. Drain and set aside.
  • Heat the olive oil in a frying pan, add the garlic and the onion and cook over medium-high heat until golden brown.
  • Add the tomato sauce, coconut milk and spices and cook for about 5 minutes. Stir occasionally.
  • Add cooked lentils, stir and cook for 15 – 20 minutes.
  • Serve the lentils over the rice.

 

 Nutrition

  • Serving size:1/4 of the recipe
  • Calories:485
  • Sugar:8 g
  • Sodium:8 mg
  • Fat:8 g
  • Saturated fat:8 g
  • Carbohydrates:78 g
  • Fiber:5 g
  • Protein:8 g

 

That Green Dip

This was a Cooking Connection recipe at the local HEB.  It is simple and tasty.  This makes a party sized serving.  We did substitute Fiesta Ranch flavor Hidden Valley from the recommended Buttermilk Ranch flavor.

Ingredients

  • 1 Jar HEB That Green Sauce
  • 24 oz Sour Cream
  • 1 dry package – Hidden Valley Fiesta Ranch Dip Mix

Directions

  • Mix sour cream and That Green Sauce
  • Mix in dry ranch mix.
  • Serve with chips.

InstantPot Taco Pasta

This is a nice recipe that I discovered online and made with only a few modifications. (Original Recipe Here: http://foodyschmoodyblog.com/instant-pot-taco-pasta/)

Ingredients
  • 1 lb ground beef , 90% lean
  • 1 oz McCormick taco seasoning
  • 8 oz tomato sauce
  • 2 cups vegetable broth
  • 8 oz dry elbow macaroni
  • 1 1/2 cups shredded cheese (cheddar, mexican blend or cheddar jack)
  • 1 dried red pepper, crumbled
Instructions
  1. Set Instant Pot to saute. Add the ground beef and break up as it cooks. Once ground beef is browned, stir in taco seasoning, tomato sauce, beef broth and then pasta.
  2. Cover and seal lid. Change setting to manual and adjust time to 5 minutes.
  3. Once Instant Pot beeps to show it’s done, wait two minutes then quick release. Carefully remove cover and stir.
  4. Add cheese and stir in, cover but don’t seal. Allow a minute or two for cheese to start to melt.

When you serve it consider adding toppings such as sour cream, guacamole, salsa, or melted queso.

 

Nutritional Info below:

The serving size here is one rounded scoop of the InstantPot ladle.  There recipe yields ten scoops.  I ate 2 scoops for my dinner and with some chips on the side and toppings on the pasta was quite full.
IP Taco Pasta Nutrition

Instant Pot Shrimp Paella

From myforkinglife.com

This is a simple but tasty paella recipe that can be configured to be fast friendly!

Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes

Servings 4

Calories 318 kcal

Ingredients

  • 1 lb jumbo shrimp, shell and tail on frozen
  • 1 cup Jasmine rice
  • 4 Tbsp butter/margarine
  • 1 onion chopped
  • 4 cloves garlic chopped
  • 1 red pepper chopped
  • 1 cup chicken broth
  • 1/2 cup white wine
  • 1 tsp paprika
  • 1 tsp turmeric
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 pinch saffron threads
  • 1/4 tsp red pepper flakes
  • 1/4 cup cilantro optional

 

 

Instructions

  1. Set Instant Pot to Saute function. Add butter to pot and melt. Add onions and cook until softened. Add garlic and cook for about a minute more.
  2. Add paprika, turmeric, salt, black pepper, red pepper flakes, and saffron threads. Stir and cook for about 1 minute. Add red peppers.
  3. Add rice and stir. Cook for about 30 seconds to 1 minute. Add chicken broth and white wine, making sure all rice is covered.
  4. Add shrimp on top. Turn off Instant Pot and cover. Make sure valve is set to sealing.
  5. Set Instant Pot to Manual Mode and set a 5 minute timer. When done, quick release.
  6. Remove shrimp from pot and peel if desired. Serve with Cilantro.

Recipe Notes:

Make sure there are no dry bits stuck to the bottom of the pot. This could result in that annoying “burn” signal some pressure cookers give off. Once you add your broth (but before you place frozen shrimp on top), stir with a wooden spoon to ensure there is no food stuck to the bottom.

Instant Pot Black-Eyed Peas

Instant Pot Black-Eyed Peas

 

Soaking is not required.  These turned out really well.  This used the Instant Pot pressure cooker and directions are specific to the Instant Pot. Adapted from an online recipe linked below.  Served with vegan cornbread for Lent.

  • Prep Time: 3 mins
  • Cook Time: 45 mins
  • Total Time: 48 minutes
  • Serves: 6

Ingredients

  • 1 pound dried black-eyed peas
  • 6.5 cups vegetable stock*
  • 2 sliced jalapeno peppers

Instructions

  1. Add all ingredients into the Instant Pot.
  2. Close and lock the lid.
  3. Make sure the top knob is turned to “Sealing”.
  4. Press the Manual Button.
  5. Adjust “Pressure” to high (if not there already).
  6. Set for 25 minutes (using the + or – buttons) and you’re done!