I've made two variations of this now and love both of them.
This is a super simple and oh so stereotypically vegan meal. I was laughing as I described it to someone, but it's so yummy!
(adapted from Well Planted)
1 C Dried Black Beans - rinsed
1 1/4 C Water
1 tsp Vegetable Bouillon
Stick of Kombu
Dash Cumin (optional)
Add everything to your Instant Pot, (set to sealing, not venting).
Set the timer to 35 minutes...
A while ago I had tried making a vegan mac & cheese with a primarily cashew-based recipe. It was good, but it was dense! It was so heavy and I had a hard time eating more than a small amount.
I gave up for a while, then recently came across this recipe.
I've used it as a base, but modified a bit (as I tend to do).
1 C Carrot (peeled)
1 C Potatoes (peeled)
1/3 C Onion
1 C Water
2(ish) C Macaroni Noodles (I use Go Go Quinoa)
The inspiration for this came from Erin Ireland and I loosely used a recipe from The Mediterranean Dish for the potatoes.
Lemony Greek Potatoes
4-6 White Potatoes - diced; I left the skin on
1 Lemon - juiced
1 C Veggie Broth
2 cloves Garlic - crushed
2 Tbsp Olive Oil - drizzled on the potatoes
1-2 Tbsp Paprika
2 tsp Rosemary (or another herb you like)
Salt & Pepper
Pre-heat oven to 400 degrees
Place the potatoes into a baking dish - I...
This is basically a layered enchilada.
Cube yam/sweet potato
Toss in Cumin, Chili Powder, Paprika
Bake at 375 for approximately 15 minutes (until tender)
Cube Zucchini, Bell Peppers (mixture of choice) for about 1 cup
1/3 cup frozen corn
1 can refried beans
Place a small amount of Enchilada Sauce on the bottom of a baking dish (square for more layers, or lasagna for fewer layers)
Layer: Corn Tortilla, Refried...
A simple vegan Mexican-inspired tostada for those leftover refried beans!
Dice Veggies - Zucchini, Bell Peppers, etc
Spread Refried Beans on your wrap of choice (gf/wheat/corn)
Layer diced Veggies
Bake at 375 until the wrap crisps
Remove from the oven and add diced Avocado & some Salsa
I had a random memory of lemon pasta and decided to give it a try! This is a simple, basic recipe that you can add/subtract/change as needed.
Cook your choice of noodles as directed - I love GoGo Quinoa for a GF option
Diced Veggies of choice (Zucchini, Bell Peppers, Peas, etc)
Juice of 1 Lemon
Salt & Pepper
While the noodles are cooking, lightly sauté the Veggies with crushed Garlic, Salt & Pepper
This is our go-to breakfast/lunch/dinner meal! There are so many options and they all turn out amazing :)
Organic Potato Puffs from Whole Foods
Veggies of choice (Mushrooms, Bell Peppers, Zucchini, Spinach, Onion, etc)
1/3 block Organic Firm Tofu - crumbled (you can also use Eggs, or cubed Smoked Tofu if you want)
Spices - Turmeric, Garlic Powder, Chili Powder, Salt & Pepper
Allow a tiny amount of oil to warm in a pan -...
I have a couple of curry cauliflower soups I use on occasion. I also play around with various Thai curry soups. Last night, I meshed together a few ideas and recipes and came up with this warm veggie soup.
1-2 Tbsp Coconut Oil
1 medium Yellow Onion - diced
1-2 inch Ginger - peeled & minced
1-2 cloves Garlic - crushed
2 Tbsp Curry Powder - to taste so more/less if needed
1-2 Tbsp Turmeric
1 tsp Cumin
1 tsp Garlic Powder
240 ml Veggie Broth
I love this creation from Delish Knowledge!
I usually use the peanut sauce and baked tofu in a cold meal, but I was feeling a warm dish tonight so here are the basics.
Prepare Rice or Rice Noodles or Bean Glass Noodles of choice.
Baked Crispy Tofu - cube tofu & bake at 375 until crispy
Veggies of Choice - Carrots, Bell Peppers, Cucumber, Broccoli, Kale, etc*
*I've made this both with raw veggies and with a light...
Since I had 1/2 of a jar of crushed tomatoes left from making the stuffed peppers, I decided this was also a good week to make spaghetti squash. I usually just add ingredients to boost a jar of spaghetti sauce (or do a roasted tomato one), but I took the chance on a spaghetti sauce with the crushed tomatoes.
This is big for me because I actually really don't like tomatoes when they resemble/taste like a tomato. I'm even known for picking...