* Trader Joe market’s Cruciferous Crunch (chopped kale, brussel sprouts, broccoli, green & red cabbage, no-dressing)
* Frozen packaged fire roasted onion & colorful peppers
* Dry gourmet mix mushrooms (or may use fresh)
* Water 2.5 to 3 cups
* 4% acidity flavored vinegar (optional)
INSTRUCTIONS:
* Dump cruciferous veggies, some of the frozen onion/pepper mixture, some of the mushrooms & the water into pressure cooker Instant Pot (or any cooking pot)
* Set Instant Pot toggle switch to “sealing” (not venting)
* Set Instant Pot control to “MANUAL“, then press minus button to reach “0” minutes
* After it comes up to pressure it will switch automatically to “warm” mode. This is when to toggle switch to “venting” to release HOT steam
* Remove veggies w/ slotted spoon & season it in the bowl w/ (optional) vinegar
* Pour remaining pot liquor liquid into heat resistant cup for warm beverage
Creamy Vegan Poppy Seed Dressing is made from a creamy cashew base, filled with sweet and tangy flavors, and finished with poppy seeds. (With less liquid this recipe makes a vegan mayo.)
Add soaked, drained and rinsed cashews to a high speed blender. Add water, vinegar, lemon juice, maple syrup, red onion, salt and dry mustard powder. Blend on the highest speed until perfectly smooth and creamy (about 60 seconds). No cashew bits or grittiness should remain. A food processor is not recommended here.
Add poppy seeds and pulse five times to quickly incorporate.
Pour the dressing from the blender into a small lidded container. Refrigerate for at least two hours before using. This is important because the dressing will be warm from blending and does not taste good warm. You want the dressing to be well chilled.
Before using, give the dressing a quick stir. Pour overtop your favorite greens and toss well. I love to pair this dressing with red onions, avocado and tomato or fresh berries such as strawberries.
Leftover dressing lasts in an airtight container in the fridge for up to five days. It will thicken overnight so add a little water and shake well to thin out the dressing if desired.
* brown rice * at least 4 times more water than amount of rice
INSTRUCTIONS:
* Wash rice & set aside
* Boil enough plain water to far over-cover rice, similar to water for boiling pasta
* Add rice to boiling water & return to boil
* Simmer UNCOVERED on low heat for 30 minutes
* Strain water out of the pan, leaving rice behind
* Return pan of rice to stove (no heat)
* Place lid on pan & let rice sit/STEAM alone for 10 minutes
YOUTUBE COMMENTER ARMINDA HEART SAYS:
“After cooking the rice and before the 10-minute steam, you could sauté the veggies and spices and then add in the drained rice, and then cover it and steam for the 10 minutes, maybe with a few tablespoons of water to assist the steam, unless the drained rice still has some cooking water in it to add to that.”
You can adjust recipe serving sizes for leftovers (and company!) in your menu.
INGREDIENTS:
Onion 1⁄2
Cilantro 1 tbsp
Garlic 2 cloves
Lime 1
Turmeric 1⁄2 tsp
Cumin 1⁄4 tsp
Garam masala 1⁄2 tsp
Black sesame seeds 1 1⁄2 tsps
Fresh cauliflower 1 head
Naan, whole wheat 2 pieces
Low-sodium vegetable stock/broth 3 cups
Optional
Chili pepper flakes to taste
Canned coconut milk 2 tbsps
INSTRUCTIONS:
Preheat the oven to 400°F (200°C).
Wash the cauliflower, remove the stalk and leaves from the cauliflower, wash and take the hardest bits and any rough areas off and set aside. Break or cut the cauliflower into florets. Wash and pat dry the coriander/cilantro and take the leaves off the stems or you can keep the stem on if you don’t mind and give it a rough chop. Set aside. Peel and dice the onions and garlic. Wash and juice the lime, leaving a few wedges to serve at the end.
Chop the cauliflower stalk into 1-inch chunks, place the stalk chunks and florets onto a large baking tray, sprinkle with the turmeric and season with salt and pepper. Combine until the cauliflower is coated, place in the hot oven for about 20 mins turning the cauliflower about halfway.
Add a couple of tablespoons of water to a large pan and cook the onion on medium heat until soft and caramelized, add in the garlic and cook for a further couple of minutes before adding the cumin and garam masala. Stir till combined and fragrant. Reduce to a low heat.
Remove the cauliflower from the oven and add ¾ to the pan with onion and garlic, holding back some florets to add on top the soup when serving.
Meanwhile, stir the cauliflower into the onion mix and add the stock.
Using a stick blender or high spend blender, whizz your soup into a smooth liquid, if you like your soup thinner add more stock.
Check for seasoning and add salt and pepper accordingly along with the juice of half a lime.
Turn the heat to medium to warm up the soup.
Serve the soup topped with a few florets, a sprinkle of black sesame seeds, chili flakes, fresh coriander and a swirl of coconut cream, if you really like it spicy you can add a little chili or cayenne too.
Heat the naan in a toaster oven for a few minutes or any crusty bread will do. Enjoy!
1 pound dried beans rinsed and sorted (this is equal to 2 measuring cups full of dried beans)
8 cups water
1 bay leaf optional
1 onion, sliced optional
2 teaspoons kosher salt
1/2 teaspoon apple cider vinegar optional
Instructions
Place beans, water, onion, and bay leaf if using in the inner pot of a pressure cooker.
Place lid on Instant Pot and close valve to “seal.”
Cook on High Pressure for Following Times:Black Beans–30 Minutes on High PressureChickpeas–40 Minutes on High PressureKidney Beans–35 Minutes on High PressurePinto Beans–25 Minutes on High PressureNavy Beans**–25 Minutes on High PressureButter Beans--40 Minutes on High PressureGreat Northern Beans— on 35 Minutes High Pressure
Allow to naturally release until pressure subsides, or at least 20 minutes before doing a quick release.
Once beans have finished cooking, stir in salt and vinegar if using. Store cooked beans in a bit of the cooking liquid to keep them moist and tender while they sit in fridge, this is not necessary, but suggested.
Notes
For incredibly soft beans without much structure left, add 10 minutes to cook time.
For pre-soaked beans, decrease cook time by 10 minutes and decrease the water to 5 cups.
For every additional pound of dried beans, add 2 cups of water for pressure cooking.
Note on Navy Beans: Navy beans can get mushy if not pre-soaked. So if preparing them for baked beans or something you want to hold its shape, it is best to soak them for 8-12 hours in cold water and then drain and cook for 15 minutes on high pressure with natural pressure release.
The full recipe for all 3 WFPBNO recipes below. Enjoy!
POACHED VEGAN EGG BITES
INGREDIENTS: * 1/2 cup yellow split mung beans soaked over night, rinsed and drained * 1/4 cup unsweetened plant based milk * 1/4 cup aqua faba (chickpea liquid) * 1/2 tsp each salt, onion powder, garlic powder, turmeric * 1 tsp baking powder * 2 T nutritional yeast * Black salt to taste * 3 T chopped bell pepper * 3 T onion * 1 cup finely chopped spinach
INSTRUCTIONS: * Add the first 7 ingredients to a blender or bullet and blend till smooth. * Then stir in veggies and mix well. * Preheat your egg poacher on medium high heat. * Fill each one with the vegan egg mixture. * Cover and cook till set. * Do not over cook or they will be very dry. * You can add any combo of veggies you like. * These are delicious on their own or as a sandwich or eggs benedict.
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CHICK PEA NOODLE SOUP
INGREDIENTS: * 4 T water * 1 med onion diced * 1 carrot diced * 1 stalk celery diced * 1/2 chopped zucchini * 2 tsp minced garlic * 1 tsp each: onion powder, salt, garlic powder, Italian seasoning * 1/2 c red lentils rinsed and drained
INSTRUCTIONS: * Heat the water in a large pot. * I used my Dutch oven to saute the onions, carrots, celery, zucchini over medium heat for 7 minutes until softened. * Add more water if needed. * Add the garlic and seasoning and cook for another minute or two. * Add the water and bouillon cubes and bring to a simmer. * Add chickpeas and pasta and simmer for 10 to 12 minutes, or until al dente (stir occasionally). * Add the spinach and simmer for the last couple of minutes of the cooking time.
AIR FRYER PIZZA
INGREDIENTS: * Any pizza dough you like. You will need enough to make an 8″ -9″ round pizza * Sauce of your choice * Veggies of your choice * Plant based cheese sauce * Pizza seasonings
INSTRUCTIONS: * Make sure your dough is at room temp. * Place dough on parchment paper, press out the dough to form a round 8 to 9 inch pizza, it should be 1/4 inch thick. * Add sauce and some plant based cheese, then add veggies and more plant based cheese. * Pre heat air fryer @ 400 degrees for one to two minutes. * Place the pizza into the air fryer basket and air fry @ 400 degrees for 5 minutes.
The pizza will be soft, this is not a crispy pizza, do not cook for more that 5 to 6 minutes or dough will become hard. If you want to crisp up the bottom the add to a hot skillet and cook till bottom is crispy.
