Category: Recipes I Have Tried

Ingredients
2 cups long grain brown rice
½ yellow onion diced
4 cloves garlic minced or pressed
2 ½ cups vegetable broth
2 teaspoons cumin
1 teaspoon chili powder
14 ounces crushed tomatoes

Instructions
* Rinse the rice until the rinse water runs clear. Drain thoroughly and set aside.

* Press the Sauté button on the Instant Pot.

* Add the diced onions, and sauté until the onions are soft.

* Add a small amount of water if the onions begin to stick.

* Add the garlic and sauté for one to two minutes, until the garlic is fragrant.

* Add the rice and continue to sauté for two more minutes, to toast the rice.

* Pour in the vegetable broth, making sure to completely deglaze the bottom of the pot.

* Stir in the spices.

* Add the crushed tomatoes, but do not stir.

* Push stop on the Instant Pot.

* Place the lid on the pot, push Manual, and set the time at 22 minutes.

* When the time has elapsed, unplug the Instant Pot and allow the pressure to release naturally.

* Open the pot, and allow the rice to sit for 10 minutes. Then stir so the tomatoes are mixed into the rice.

*Serve warm.

Nutrition
Calories: 116kcal | Carbohydrates: 23.8g | Protein: 3g | Fat: 1.4g | Sodium: 321.2mg | Fiber: 2.1g | Sugar: 3.1g | Vitamin A: 367.45IU | Vitamin C: 6.21mg | Calcium: 22.88mg | Iron: 1.64mg

https://aplantifulpath.com/instant-pot-mexican-brown-rice/

This recipe is made in a Wonderbag (they are sold online). My Aunt Bri gifted me one years ago & I love it! If you’re in a rush you can cook it on the stovetop.

INGREDIENTS

1 red onion, peeled & diced

1 stick celery, trimmed & diced

1 large carrot, peeled & diced

2 tsp ground cumin (I used 2 tsp Ethiopian seasoning)

2 tsp ground coriander (I used 2 more tsp Ethiopian seasoning)

1 litre vegetable stock

100g dried apricots, diced

400g tin chopped tomatoes

2 Tbsp tomato puree (I used sun-dried tomatoes)

400g tin chickpeas, rinsed & drained

50g couscous

DIRECTIONS

Warm a tablespoon of water in a casserole dish over a high heat. Add the onion, celery and carrot to the pan and cook for 5 minutes until just golden. Add the cumin and coriander and cook for a further minute until fragrant.

Add all the remaining ingredients, other than the couscous to the pan. Bring to the boil, then cover and reduce the heat and simmer for 15 minutes.

Place the pot into your Wonderbag and seal it for 2 to 3 hours. Unseal the Wonderbag and remove the lid from the pot. Scatter over the couscous and quickly cover with the lid again. Leave to stand for a further 10 minutes to steam the couscous. Mix together, season to taste, then ladle into bowls and serve with crusty bread.

Tip: for a hearty vegetable tagine to serve 4, simply cut the vegetables into larger pieces, use 600ml stock and 75g couscous. Easy!

Prep Time: 10 mins | STOVE TOP Time: 20 mins | WONDERBAG TIME: 2-3 hrs

https://www.wonderbagworld.com/post/moroccan-chickpea-vegetable-soup

Ingredients:

2 cups kale or spinach
2 cans chickpeas (drained and rinsed)
1 yellow onion
1.5 cups white mushrooms
3 large carrots (peeled and sliced)
3 celery stalks (sliced)
5 tsp minced garlic
1 tsp lemon juice
8 cups veggie broth (made using Better Than Bouillon Seasoned Vegetable Base – Organic Reduced Sodium)
1/2 tsp curry powder
1/2 tsp red pepper flakes

Directions:

Add all ingredients to the Instant Pot (large size). Cook on high pressure (Pressure Cook setting) for 10 minutes. Allow natural release for 10 minutes. Manually release remaining pressure. Store leftovers in fridge or freezer. Enjoy!

https://www.youtube.com/live/CnLANhIpHvI?si=1pZohv859ncdml_H

This vegan hot and sour soup is tastily made with silky smooth tofu, mushrooms, and mung bean thread. Each slurp has peppery heat with a touch of vinegar that you can easily serve as-is or with a bowl of rice or noodles.

Prep Time10minutes mins

Cook Time20minutes mins

Total Time30minutes mins

Course: Main Course, Side Dish, Soup

Cuisine: Asian, Chinese

Keyword: 30-minute, soup

Servings: 3

Author: woonheng

Ingredients

• 12 oz silken or soft tofu
• 4 dried Shiitake mushrooms or use fresh
• 10 g wood ear mushrooms
• 50 g [1 bunch] dried mung bean thread soak in water until soft
• 1 small carrot shredded
• 3 oz bamboo shoot (not in chili oil)
• 1 teaspoon ground white pepper see notes
• 1 tablespoon ShaoXing wine optional
• 3 tablespoon soy sauce
• 1 teaspoon sugar
• ¼ teaspoon mushroom seasoning/powder
• 6 cups of water plus more for cornstarch slurry
• 2 tablespoons cornstarch
• 2 tablespoons vinegar or rice vinegar

Toppings

• chopped cilantro
• fried wonton strips
• Sriracha sauce

Instructions

• Prepare the mushrooms: Place dried Shiitake and wood ear mushrooms in separate bowls and soak them in 1 cup of water until soft. If you are using fresh Shiitake mushrooms, skip this step.
• Once the mushrooms are soft, squeeze out the water. Keep the mushrooms water for later. Cut the mushrooms into thin strips. For wood ear mushrooms, remove the tough ends before slicing.
• Next, heat a 5-quart pan wauté (water sauté) mushrooms and carrots until the mushrooms release their aroma. Add the wood ear mushrooms and bamboo shoot, then stir-fry for a few seconds over medium-low heat.
• Swirl in the soy sauce around the side of the pan and quickly stir the mixture to combine. Mix the mushrooms water in water to make 6 cups of liquid, then add to the pot.
• Season with ground pepper, Shao Xing wine, sugar, and mushroom seasoning. Give the mixture a quick stir and add the mung bean thread and tofu.
• Bring the mixture to a boil and cook for another minute or so. Taste and season if needed.
• Now, mix 2 tablespoons of cornstarch in 3 tablespoons of water until well combined. Add this thick slurry into the soup while stirring continuously. The soup should start to thicken by now. If not, add more cornstarch slurry.
• Turn off the heat and ladle the soup into a large bowl.
• Swirl in the vinegar and add a splash of Sriracha sauce. Finally, garnish with fried wonton strips and chopped cilantro. Serve warm.

Notes

• *The 1 teaspoon ground white pepper is meant to give the soup the heat. If you don’t like the peppery taste, please start with 1/4 teaspoon and increase it to your likings. 
• For those who can’t have Shao Xing wine, please skip this ingredient
• Vinegar: Most vinegar will work such as distilled vinegar, white wine vinegar, red vinegar, black vinegar, or rice vinegar.

https://woonheng.com/vegan-hot-and-sour-soup/

Ingredients:
1 medium-sized mashed avocado
1 tbsp lemon juice
¼ cup plant milk
1 tsp mustard (Dijon-style works well)
6 drops Tabasco sauce or to taste
½ tsp salt or to taste
Optional: 1 tsp grated horseradish and/or 1 tsp white vinegar

Directions:
Add lemon juice to milk or olive oil. Beat well. Add salt, mustard, Tabasco sauce, and any optional ingredients, as desired. Add to mashed avocados. Beat well by hand or in blender. Bon appetit!

Fluffy Eggless Bites

50g (about 4) Scallions diced

30g (About two handfuls) Baby spinach chopped

150g (10 cherry) Tomatoes diced

1/4 tsp Sea salt

1/4 tsp Pepper

1/4 tsp Dried basil

1/4 tsp Dried parsley

1/2 recipe from my Just Egg Copy cat (mung bean) recipe


In a mixing bowl add the scallions, spinach, tomatoes, all the spices and the mung bean mixture. Stir to combine. Pour into muffin pans. Use paper liners as this recipe does stick to the pan. You can use spray oil on the pan if you are not worried about having an oil-free recipe Cook at 375F for 20 mins. Once they are done, immediately use a knife to go around the bites Once they cool, use a spatula to go under the bites to get them out. Serve hot with some ketchup if desired.

This Vegan Sweet Potato and Black Bean Quinoa Chili (Slow Cooker) takes only 15 minutes to prep and then right into the slow cooker! 

Calories 316

Author Jessica Hylton

Ingredients

• 2 1/2 cups vegetable broth 600ml
• 1/2 cup uncooked quinoa 90g
• 15 oz can black beans, drained 425g
• 14 oz can diced tomatoes 411g
• 1/4 cup chopped red bell pepper 35.43g
• 1/4 cup chopped green bell pepper 35.43g
• 1 shredded carrot
• 1/2 cup chopped onion 42.52g
• 4 cloves garlic peeled and minced
• 1/2 small chili pepper
• 2 teaspoons chili powder
• 1/4 teaspoon cayenne pepper
• 1 1/2 teaspoon salt
• 1 teaspoon ground black pepper
• 1 teaspoon ground cumin
• 1 teaspoon oregano
• 1/2 cup corn kernels, canned or fresh 90 grams
• 1 large sweet potato about 340g, peeled and diced

Instructions

Add the broth, sweet potato, uncooked quinoa, black beans and tomatoes to the slow cooker. Stir to combine.

Next add the peppers, carrot, onion and garlic, and stir, then add the rest of the seasonings and stir a few times to combine.

Set the slow cooker to high for 2- 2 1/2 hours or on low for 5-6 hours (for high, monitor the last 30 minutes and for low, monitor the last hour).

Ingredients:

3lbs orange colored sweet potatoes

1 tbsp maple syrup

3 tbsp water

1 tbsp chipotle powder

1 tbsp smoked paprika

1 tbsp pumpkin pie spice

1 tbsp cinnamon

1 tbsp Cajun seasoning

1 tbsp chili powder


Directions:

Preheat oven to 425F. Peel skin off potatoes and cut into fries. Put them in a mixing bowl. Take a ramekin and add the maple syrup and water and mix well. Dump it into the mixing bowl on top of the potatoes. Mix the potatoes around with your hands until all of them are coated with the syrup mixture. Dump in the spices and mix well until all fries are coated. You can add any type of smoke spices you want.

Put fires on a baking sheet with a silicone mat If possible. Bake at 425F for 25 mins, flip them over and cook for another 20-25 mins. Total cooking time about 50 mins.


Serve with a dipping sauce of 1 part maple syrup and 1 part Dijon mustard.

https://www.plantbaseddads.net/post/smokey-sweet-potato-fries

Chickpea Salad Recipe 

INGREDIENTS

2 cans (15oz each) chickpeas (rinsed and drained) 

1/2 cup vegan mayo (use tofu mayo from other post) 

1 TBS lemon juice 

1/4 tsp sea salt 

1/4 cup filtered water 

2 stalks celery diced 

2 green onions diced or sliced thin 

6 slices of dill pickle diced 

2 TBS fresh parsley diced

salt and pepper to taste 

INSTRUCTIONS

Put half of the chickpeas along with the mayo, lemon juice, salt and water in food processor and process until smooth. 

Add remaining chickpeas and pulse 4-6 times. 

Empty mixture into mixing bowl and add the rest of the ingredients and mix well. 

Spread on bread for a sandwich and top with lettuce, tomato, avocado. 

Enjoy. 

INGREDIENTS

1 box Silken Tofu 12.3 oz (not in store’s refrigerated section, it’s on the shelf near Asian foods)  drained in a strainer (try Mori-Nu Silken on international food aisle)

1.5 TBS lemon juice
1 tsp granulated sugar
1/2 tsp salt
1/4 tsp mustard powder
1/8 tsp ground white pepper

Optional: Tiny pinch of Kala Namak salt & pinch of sugar

Mix all the ingredients in a mini food processor until smooth. Make sure to use the BOXED tofu in the aisle, not the tofu from the refrigerated section of the store.

Readers’ comments below the video on youtube say:

* add a tiny pinch of Kala Namak (black salt) – I buy it on Amazon

* add about a teaspoon of sugar

* add 3 drops of rosemary extract to extend freshness

* I do this with grapefruit extract

* I used that boxed tofu from the beginning but still didn’t like the taste. Then I added more lemon juice and garlic powder and it made it so much better!

* Next day, after chilling, I found it to be a totally acceptable replacement for both products [mayo & thousand island]

* Mori Nu tofu. I prefer the purple box (hard to find) because it is “lite”! Less fat, less calories!

And lots more!

https://youtu.be/0mn5b8c0MUU?si=um1LrL8nqioHmEgK