Category: Recipes I Have Tried

https://www.drmcdougall.com/recipes/mashed-potatoes-adapted-for-the-instantpot/

https://youtu.be/RCJQ7uboDqA?si=wr1KEB4_FFKY0jX5

USES:

As dip for
* Cubed bread or bread sticks
* Raw veggies/fruits
* Air-fried potato fries
* ETC

Could also use
* Inside baked potato
* Grilled sandwiches
* In pasta, lasagne, zoodles, casseroles, etc

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INGREDIENTS & INSTRUCTIONS

MOZZARELLA SAUCE (warm & stretchy)

[Cmmt: I tried this recipe & it seemed like I was eating paste. I recommend more nutritional value by adding steamed cauliflower next time!]

1 C rolled oats
2 C plant milk or water
1/4 C nutritional yeast
1/2 t tapioca starch
1/2 t garlic powder
1/4 t onion powder
1/8 t dry mustard powder
1/2 t lactic acid
1 T miso paste
1/2 t salt (optional)

Blenderize a minute or two until warm to activate tapioca starch. If too thick just add a bit of liquid.

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ITALIAN TOMATO SAUCE (warm or room temp]

1 15 oz can (or 13.75 oz box) of salt-free crushed tomato
1 t Italian seasoning (has oregano, basil, rosemary)
1/4 t garlic powder
1/8 t onion powder
Sprinkle of red pepper flakes
1 T nutritional yeast

Stir & heat (or serve @ room temp)

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RICOTTA (like cottage cheese)

1 C ocara (pulp after making soymilk, may sub w/ firm tofu)
1 T nutritional yeast
1/2 t salt
1/4 t lactic acid

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* May combine mozzarella & Italian tomato sauces.

* May replace Italian sauce w/ 30 Second Salsa, then combine w/ mozzarella & serve w/ air-fried corn chips, or use as enchilada filling w/ ricotta!

[Warning: Vegan does not mean oil and/or salt free!]

https://www.worldofvegan.com/el-pollo-loco/#:~:text=Vegan%20Burritos%3A,of%20chicken%20and%20no%20cheese)

* 1 bag (16oz) dry black-eyed peas

* 32oz salt-free veggie stock

* Dry mix powders – to taste (combine some cumin, garlic, parsley, onion, chili, smoked paprika, salt)

* 1 med onion, chopped

* 1 can diced Ro-tel (diced tomate & green chili) or like product, do not drain

* 1(+) can water

* 2 scoops HNH 30 Second Salsa

* 2/3 T Ethiopian Seasoning

* lots of chopped cruciferous veggies

Rinse & drain the dry black-eyed peas

Fill the instant pot, stir & finally cover top of contents w/ chopped cruciferous veggie, close & lock top

Close vent & cook under high pressure by pushing “beans/chile” button

Let steam release naturally

[Ed: Found this powder salsa seasoning mix at the county fair decades ago. It is called HNH 30 SECOND SALSA. It’s amazing!

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Mexican Stew Recipe

INGREDIENTS:

* 1# stew meat cut into small cubes.

* [Ed: For the vegans among us substitute cubed tofu, or lentil beans, or pre-soaked & drained soy curls, or mushrooms, or walnuts, or noodles, or shredded jackfruit – pulsing drained canned jackfruit in food processor with a large blade until shredded. Then cook in crock or skillet until dry, adding just enough veggie broth to prevent sticking.]

* 1 med onion, chopped

* 1 can diced Rotel or like product, do not drain

* 1 can water

* 2 scoops HNH 30 Second Salsa

* 3 med potatoes cubed

INSTRUCTIONS:

Cook in crock pot on low for 8 hours

(We aren’t crazy about chunks of tomato so I put the Rotel and the 2 scoops of HNH in a blender for a few seconds)

By: Laura Goodner – HNH customer

1 C dry lentil beans
Water to cover lentils while cooking
2 cloves garlic
1/2 red pepper
1/2 onion
[Optional add ons: green pepper, green onion, leek]
Dry mix powders (combine some cumin, garlic, parsley, onion, chili, smoked paprika,  salt)
Bunch of fresh cilantro

Delicious right out of the pot!

(Found lentil recipe in THIS empañada video.)

[Cmmt: Some say this recipient is similar to the famous Planta Restaurant Burger found HERE]

INGREDIENTS

50 grams carrot half medium
50 grams celery 1 small stalk
100 grams onion 1 medium
1 clove garlic
1½ teaspoons salt
2 cups quick cooking oats
½ cup whole wheat flour
1 teaspoon Italian herbs dry
½ teaspoon black pepper
1 – 19 fl. oz. can black beans drained but not rinsed
1 teaspoon soy sauce

INSTRUCTIONS

Using a food processor or a box grater, pulse or shred the carrot, celery, onion and garlic.

Add the salt and stir together well, mashing the mixture so the salt can draw out liquid from the vegetables.

Set aside.

In a large bowl combine oats, whole wheat flour, Italian herbs and black pepper. Mix until well combined.

Add beans, vegetable mixture and soy sauce. Mash the beans with a fork before mixing everything together. Do not mash the beans too much. The mixture will be stiff, so feel free to add a spoonful or 2 of water. Do not add too much though or the burgers will be mushy.

Cover mixture and refrigerate for 4 hours or overnight. If you are in a hurry, at least 1 hour is necessary.

When you are ready to cook the burgers, shape the mixture into 6 patties.

Heat 1/4 inch oil in a skillet on medium high and sear the burgers on each side for 45 seconds to 1 minute. [Editor: better to use bit of aquafaba (garbanzo beans juice), or water, or veg stock in place of oil. Or bake in oven on parchment paper. Planta Burger says bake at 450 deg, but that may too high, you decide. Try 400 degrees for 20 minutes, then flip & bake another 15 minutes.]

When both sides are golden brown, reduce the heat to the lowest temperature and cover with a lid.

Cook low and slow for 15 minutes on each side, checking frequently to prevent burning.

By the end of cooking, the burgers should be slightly darker than when they were seared and cooked thoroughly.

Serve on buns with your favorite condiments.

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Planta Burger recommends grated beet for color & these seasonings:

1/4 cup nutritional yeast

1 Tbsp Arrowroot starch

1/4 cup chopped fresh Parsley

1/2 tsp dried Rosemary

1 tsp Salt

1/2 tsp pepper

1/4 tsp Cayenne or chili pepper flakes

ALL PURPOSE SEASONING

2 Tbsp Italian seasoning

2 Tbsp Himalayan salt

1 Tbsp onion powder

1 Tbsp garlic powder

1 tsp dried mustard

1/2 tsp black pepper

That ranch powder is definitely NOT vegan. It’s not hard to make yourself. Just mix garlic powder, onion powder, salt, pepper, dried dill and lemon juice. Add to the soften tofu & blend.