Easy Instant Pot Vegan Chili (using dried beans)

Recipe from Evergreen Kitchen

Husband-Tested in Alice's Kitchen

The easiest Instant Pot Vegetarian Chili ever! With dried beans, veggies, and chipotle peppers, this “dump and go” recipe skips the soaking and sautéing. You'll love this delicious, healthy, slightly smoky chili that tastes like it's been simmering all day. A crowd pleaser, perfect for busy weeknights or freezing. 

1 cup dried black beans, rinsed
¾ cup dried pinto beans, rinsed
1 large diced yellow onion (about 2 cups)
1 medium diced sweet potato, peeled or left unpeeled
1 diced red bell pepper
1 large diced carrot
3 cloves minced garlic
1 chipotle pepper, minced + 1 Tablespoon adobo sauce (reduce amount or omit if you’re sensitive to spicy foods)
3 Tablespoons tamari (or soy sauce)
2 Tablespoons tomato paste
2 teaspoons ground cumin
2 teaspoons dried oregano
2 teaspoons ground coriander
3½ cups vegetable broth
1 (28 fl. oz.) can fire-roasted diced tomatoes 
2 cups frozen corn

Toppings (optional—avocado, scallions, tortilla chips, vegan cheese, or vegan yogurt)

Combine: In an Instant Pot, combine 1 cup dried black beans, ¾ cup dried pinto beans, 1 large diced yellow onion, 1 medium diced sweet potato, 1 diced red bell pepper, 1 large diced carrot, 3 cloves minced garlic, the chipotle with adobo sauce(if using), 3 Tablespoons tamari, 2 Tablespoons tomato paste, 2 teaspoons ground cumin, 2 teaspoons dried oregano, 2 teaspoons ground coriander, 3½ cups vegetable broth, and 1 (28 fl. oz.) can fire-roasted diced tomatoes Stir well to mix.

Pressure cook: Seal, adjust setting to “high pressure” and pressure cook for 45 minutes. Once done, allow a natural slow release.

Finish chili: Stir in 2 cups frozen corn. If you wish to thicken the chili, scoop out about 2 cups of the chili and transfer to the blender. Blend until the mixture breaks down (stop just before it’s a complete puree). Pour mixture back into Instant Pot and stir well to combine. Ladle into bowls and serve with toppings of your choice (optional.)

Nutrition: Calories: 327kcal; Carbohydrates: 65g; Protein: 17g; Fat: 2g; Saturated Fat: 1g; Polyunsaturated Fat: 1g; Monounsaturated Fat: 1g; Sodium: 875mg; Potassium: 1365mg; Fiber: 14g; Sugars: 6g; Vitamin A: 8204IU; Vitamin C: 36mg; Calcium: 116mg; Iron: 5mg

Beans with Tomatoes, Basil and Parmesan (vegetarian/can be vegan)

Here we have the lovely, tasty
Beans with Tomatoes, Basil and Parmesan served with
a salad of roasted beets, arugula tossed with fresh lemon juice,
 shredded cabbage, shallot, vegan feta, toasted pecans,
and Lazy Good No-Oil Tahini Dressing. 

Recipe from Milk Street Fast and Slow
Husband-Tested in Alice’s Kitchen
Makes 6 servings

Oh, mama!  These beans are A-1 in my book!  It’s always a treat to test a recipe with just a few simple ingredients and have it make your tastebuds happy. It calls for Parmesan rind, but if you wish this dish to be vegan, it’s totally optional.  Many supermarkets and specialty stores give away Parmesan rinds in small quantities. I get a portion when I see them and then put them in the freezer to add to soups and, in this case, beans. The recipe is done in the Instant Pot with two options, Pressure Cook or Slow Cook feature. I did the Pressure Cook method, but I’ve included the Slow Cook directions as well. There’s no need to soak the beans. The recipe calls for cannellini beans, but I only had navy beans which don’t take as long to cook. (You can also use great northern beans.) I’ve included times for the three bean types.

Ingredients
1 pound (2½ cups) dried cannellini beans (or navy beans or great northern beans), rinsed and drained 
Kosher salt 
½ teaspoon baking soda
6 cups water
3 Tablespoons extra-virgin olive oil
1 medium yellow onion, chopped
4 cloves garlic, thinly sliced
1 Tablespoons fennel seeds
½ teaspoon red pepper flakes
14½ ounce can diced tomatoes
3 cups water* (I used No-Chicken Better Than Bouillon for extra flavor.)
1 piece Parmesan cheese rind (optional) 
½ cup lightly packed fresh basil, torn (I didn’t have any, so I used 2 heaping Tablespoons basil pesto. You can also use vegan pesto.)

In a 6-quart Instant Pot, stir together the rinsed and drained beans, 2 teaspoons salt, the baking soda and 6 cups water. Lock the lid in place and move the pressure valve to Sealing. Select Pressure Cook. Make sure the pressure level is High. Set the cooking time to 5 minutes.  When the pressure cooking is complete, set it to Quick Release/Venting. When the pin has dropped, hit the Cancel button and then carefully open the lid.  Drain the beans in a colander and rinse under cool water.  Set aside the beans.
Return the insert to the Instant Pot. Select Sauté. Add the oil and heat until shimmering.  Add the onion, garlic, fennel seeds, pepper flakes and 1 teaspoon salt.  Cook, stirring occasionally until the onion begins to soften, about 3 minutes.  Add the tomatoes with their juices and cook, stirring occasionally, until the liquid has almost evaporated, 6-7 minutes.  Add the beans back into the pot along with the Parmesan rind (if using), then stir in 3 cups water*.  Stir until well combined.  Choose the method below and follow the directions.

Fast Method:
Press cancel.  Lock the lid in place and move the pressure valve to Sealing. Select Pressure Cook. Set the cooking time to 16 minutes for cannellini beans OR 12 minutes for navy beans or great northern beans.  When the pressure cooking is complete, allow the pressure to Natural Release for 20 minutes. If after 20 minutes the pin is still up, move the pressure valve to Venting.  Press Cancel, then carefully open the lid.  Now, skip to the Finish Directions.

Slow Cook Method:
With the pot still on Sauté, bring the mixture to a boil.  Press cancel.  Lock the lid in place and move the pressure valve to Venting.  Select Slow Cook and set the temperature to More/High.  Set the cooking time for 6½ to 7 hours. The beans are done when they are fully tender, but still hold their shape.  Press Cancel, then carefully open the pot.  Now, on to the Finish Directions.

Finish Directions:
Let the beans stand for 15 minutes, then remove and discard the Parmesan rind (if used). Taste and season with salt and pepper, if desired.  Stir in half of the basil (or all of the basil pesto.)  Serve topped with the remaining basil, shaved Parmesan (if you wish), and more black pepper.

Miso Lentils with Caramelized Cauliflower (vegan)

Recipe from BOSH
Husband-Tested in Alice’s Kitchen
Makes 4 generous servings

My husband and I loved this dish.  Though the ingredient list is long, most of the ingredients are spices.  The method is pretty basic. Be sure to have everything measured and prepped before beginning, as it comes together quickly. The dish tasted quite good as leftovers, so you can make this on your food prep day. Be sure to serve with some sort of grain and/or flat bread for soaking up the delicious sauce.  

Ingredients for the Cauliflower
1 medium cauliflower, cut into small florets
1 Tablespoon olive oil
2 Tablespoon brown rice miso paste
1 Tablespoon soy sauce
1 Tablespoon maple syrup
1 Tablespoon balsamic vinegar

Ingredients for the Lentils
1 teaspoon coriander seeds
2 medium onions, chopped
4 cloves of garlic, minced
2 inch piece of fresh ginger (I used 1 Tablespoon minced ginger from a jar.)
1 red chili (I used ½ jalapeno, minced)
2 teaspoons smoked paprika
2 Tablespoons olive oil
2 Tablespoons plant-based butter
1 teaspoon mustard seeds
1 teaspoon cumin seeds
6 curry leaves
1 bay leaf
1 teaspoon turmeric
1 teaspoon smoked paprika
15 oz. can of chopped tomatoes
2 (15 oz.) cans lentils (I used 2 cups cooked homemade French lentils. Be sure to rinse and drain the lentils whether you’re using canned or homemade.)
2 Tablespoon miso paste
1 small lime, juiced (I would begin with 1 Tablespoon juice, taste and then go from there.)
1 Tablespoon minced fresh cilantro

Ingredients for Serving

½ cup plant-based yogurt
1 Tablespoon fresh lime juice, or to taste
Salt and pepper, to taste

the Roasted Cauliflower florets
Toasted seeds (I used Smokey Granola.)
Plant-based Naan bread or Roti or brown rice or other grain

Preheat the oven to 425F. Cut the cauliflower into bite-sized florets.  Add the olive oil, miso paste, soy sauce, balsamic vinegar, paprika and maple syrup to a large bowl. Whisk together well.  Add the cauliflower and toss until thoroughly coated. Transfer to a baking tray and roast for 30 minutes, mixing half way until tender and caramelized.

Heat the oil and butter in the pan over medium heat.  Add the mustard seeds and coriander seeds and fry for 30 seconds or until they start to pop. Add the cumin seeds, curry leaves, bay leaf and fry for 1 minute until fragrant.  Add the onions and the chili to the pan and fry for 6-7 minutes until soft and golden. Add the turmeric and paprika and fry for 30 seconds. Add the rinsed and drained lentils and stir for 2 minutes. Add the tomatoes, miso paste and maple syrup, stir to combine and simmer for 3-4 minutes. Pour in the coconut milk, stir to combine and simmer for 3-4 minutes.  Add the lime juice and cilantro.  Stir, taste and adjust seasoning. 

 
Add the coconut yogurt, lime juice, salt and pepper, to taste, to a small bowl and stir to combine. Add a little water to loosen if needs be. Drizzle over the yoghurt, sprinkle over the toasted nuts/seeds, garnish with cilantro leaves, top with the cauliflower florets and serve immediately with the bread of your choice or grain.

Quick Lentil and Butterbean Curry with Peas with Couscous (vegan)

Recipe from The Happy Pear

Husband-Tested in Alice’s Kitchen
Makes 4 generous servings

This tasty, comforting dish was very quick to make, perfect for a week night meal.  It even tasted better the next day, so also perfect for meal prep day.

1 cup couscous*
1 cup boiling water

2 cups sliced mushrooms (oyster, shiitake, button, cremini)
Water
1 Tablespoon fresh minced ginger
4 cloves garlic, minced
Chili pepper (I used ½ jalapeno seeded and minced.)
2 Tablespoons tamari
2 Tablespoons curry powder
2 cups cooked brown lentils, rinsed and drained (canned lentils can be used) 
1 (15 oz.) can butterbeans, rinsed and rained
1 (15 oz.) can chopped tomatoes
2-3 scallions, thinly sliced (white and green parts)
1 (15 oz.) can lite coconut milk or full fat coconut milk
1 cup peas (frozen or fresh)
¼ cup fresh cilantro, chopped (optional)
4 dried curry leaves (optional)
1 Tablespoon fresh lime juice
Kosher salt, to taste 
Fresh ground pepper, to taste

Put 1 cup couscous in a heat proof bowl.  Add 1 cup boiling water. Stir and place a plate over the bowl.  Let this sit while you make the curry. (This curry will also taste great with brown rice, but making couscous is very quick.)
Heat a non-stick skillet to medium high heat.  Add the mushrooms.  Sprinkle with a bit of salt.  Allow the mushrooms to brown a bit.  Add a splash of water if they begin to stick.  Add the ginger, garlic, and pepper.  Stir for about 1 minute.  Add the tamari and the curry powder.  Stir for about 1 minute.  Add the lentils, the butterbeans, the tomatoes and the coconut milk. Mix well.  Stir in the scallions.  Bring to a simmer.  Allow to simmer about 5 minutes.  Add a splash of water if needed.  Add cilantro and curry leaves (if using), the peas and lime juice.  Season with salt and pepper.  
Remove the plate from the couscous bowl.  Use a fork to fluff up the couscous.  Put some couscous in a rimmed plate or bowl.  Add some of the curry and serve.

Instant Pot Lentil Soup

Recipe from Rainbow Plant Life 

Husband-Tested in Alice’s Kitchen
Makes 6 servings

What a super soup to make on food prep day!  This is almost stew-like and very filling.  You can make it more soupy by adding more broth or water.  Add a crisp salad and a slice of bread for a delicious lunch for friends.  This soup is also freezer friendly.

1-2 Tablespoons extra virgin olive oil
1 large yellow onion, finely diced
3 medium carrots, diced (peeled or not)
6 garlic cloves, minced
4 cups (960 mL) low-sodium vegetable broth, more as needed
1 pound baby potatoes, quartered (peel left on)* 
1½ cups (300g) French green lentils (Puy lentils)
Bouquet garni: 2 bay leaves + a few sprigs each of Italian flat-leaf parsley, fresh rosemary, sage, and thyme, tied tightly together with kitchen twine**
1 (28-ounce/800g) can whole peeled tomatoes, crushed by hand***
1½ teaspoons kosher salt
Freshly cracked black pepper, to taste 
½ teaspoon Dijon mustard
2 teaspoons aged balsamic vinegar****

Select the Sauté setting on the Instant Pot (normal or medium heat level). After a few minutes, add the olive oil. Once the oil is hot, add the onion with a pinch of salt. Cook until the onion is nicely golden and completely soft, 6 to 8 minutes. Add the carrots and garlic along with a pinch of salt and a few cracks of pepper. Cook until the carrots are just starting to soften, about 3 minutes.
Pour in a bit of the vegetable broth to deglaze the pot and scrape up any browned bits. Add the remaining broth, lentils, potatoes, bouquet garni, 1½ teaspoons kosher salt, and several cracks of pepper. Stir gently. 
Pour the crushed tomatoes (including juices) on top, but don’t stir (this prevents the tomatoes from sinking to the bottom and triggering the Burn notice).
Note: Get the can nice and low right into the pot instead of pouring it from high above. That will help keep the tomatoes resting on top. Hit the Cancel button. 
Secure the lid and set the valve to Sealing (not Venting). Select the Pressure Cook setting (or Manual setting on older models) at high pressure and set the cook time to 11 minutes. 
Once the 11-minute timer has completed and beeps, allow a Natural Pressure Release for 10 minutes. Then manually release any remaining steam.
Open the pot and remove the bouquet garni. Stir in the Dijon mustard and balsamic vinegar and taste. Add more salt and pepper to taste. 
This is a hearty and thick soup/stew, but if you want it thinner, add more broth until you reach your desired consistency and stir until warmed through.

Notes
*If you don't have baby potatoes, you can use larger golden or yellow potatoes; just chop them into small pieces.  
** If you don't have all the herbs, it's totally fine to use just 2 or 3 of them. You can also use oregano instead of sage or rosemary. 
*** I prefer whole peeled tomatoes, as they are made with just tomatoes (pre-crushed and pre-diced tomatoes have other ingredients added), so there's more pure tomato flavor. If you don't have them, though, just use pre-crushed tomatoes. 
**** A good-quality aged balsamic vinegar is needed: it adds a subtle sweet tanginess that works so well with lentils. The standard $3 imitation balsamic at every grocery store is just sour and doesn't do any favors. If you don't have a good balsamic, try using 1 teaspoon of red wine vinegar or sherry vinegar, taste, and then add more as desired. If the soup tastes too tangy, add a pinch or two of sugar or maple syrup (it won't taste sweet, just there to balance the flavors).

Nutritional Information: (1 of 6 servings) 388 calories; 15.9 g total fat; 2.2 g saturated fat; 0 mg cholesterol; 48.1 g total carbohydrates; 9.8 g fiber; 16 g sugars; 12 g protein; 214 mg calcium; 4 mg iron; 291 mg potassium

One-Pan Orzo with Tuna & Tomatoes

Servings 3
Recipe from Albert Bevia of Spain on a Fork 
Husband-Tested in Alice’s Kitchen

This is a lick-your-plate kind of dish.  So good!  

1 small onion
6 cloves garlic
12 black, kalamata, or green pitted olives (I used kalamata olives.)  
1 teaspoon sweet paprika 
14.5 oz can diced tomatoes 
1 cup orzo (Use whole-wheat, if you can find it.)
2 cups vegetable broth 
2 cans tuna in olive oil (5 oz each) (Save the olive oil for this recipe.)
Handful fresh parsley, finely chopped
Pinch sea salt
Dash black pepper

Add the vegetable broth into a sauce pan and heat with a high heat.
Heat a large fry pan with a medium heat.
Meanwhile, finely chop the onion, roughly chop the garlic, cut the olives in half, finely chop the parsley and drain the cans of tuna into a sieve with a bowl underneath. (You’ll be using the reserved olive oil for the next step.)
Add the olive oil from the canned tuna into the hot fry pan, immediately add in the onion and garlic, mix with the olive oil, after 3 minutes and the onion is translucent, add in the orzo, continue to mix, after 3 minutes and the orzo is lightly browned, add in the paprika, quickly mix together, then add in the canned diced tomatoes, season with sea salt & black pepper and add the black olives, mix together, then add in the hot broth, mix together, place a lid on the pan and lower to a low-medium heat, cook until the orzo is al dente. (check package instructions)
Once the orzo is cooked, remove the pan from the heat, add in the drained tuna and 2 Tablespoons of the finely chopped parsley, mix together until well mixed, sprinkle with more parsley.

Instant Pot Frijoles (Vegan)

Recipe from The Vegan Instant Pot by Nisha Vora

Husband-Tested in Alice's Kitchen

Makes about 7 cups

These are very good, perfect for meal prep. There's only a 15 minute quick soak of the dried beans.  This short soak will result in more evenly cooked beans with few split skins. They can be eaten in a nourish bowl along with brown rice, your favorite veggies, greens and 1-Minute Sauce for a delicious healthful dinner or serve the Frijoles in tacos or burritos.  The beans can be frozen for later.  

1 pound dried pinto beans (about 2 1/2 cups)

1 Tablespoon olive oil* (I used about 1/4 cup veggie broth instead for sautéing.)

1 medium yellow onion, diced

1 red bell pepper, diced

2 teaspoons kosher salt, plus more to taste

Freshly ground black pepper

1-2 jalapeño peppers, diced

4 cloves garlic, minced

4 cups low-sodium vegetable broth

1 Tablespoon chili powder

2 teaspoons ground cumin

1 1/2 teaspoons dried oregano

1 1/2 teaspoons smoked paprika

1/4-1/2 teaspoon cayenne pepper (optional)

2 bay leaves

1 (14.5 ounce) can crushed fire-roasted tomatoes

1/2 cup fresh cilantro (optional)

Place the dried beans in a large bowl and cover with a generous amount of cold water.  Soak for 15 minutes.  Drain the beans in a colander and rinse with fresh water.

Select the Sauté setting on the Instant Pot.  When the pot has preheated, add the olive oil (or 2 Tablespoons veggie broth)  and sauté the onions and bell pepper.  Season with a bit of salt and pepper and cook for 4-5 minutes.  Add a bit more veggie broth (if using) to prevent the vegetables from sticking.  Add the jalapeños and garlic and cook for 1 minute, stirring frequently to prevent burning.  Select the Cancel setting.  

Add the soaked and drained pinto beans, vegetable broth, chili powder, cumin, oregano, smoked paprika, cayenne, bay leaves, 2 teaspoons salt and black pepper to taste.  Stir well to combine.  

Top the mixture with the crushed tomatoes but do not stir, but allow the tomatoes to sit on top.  (This prevents the tomatoes from blocking the Instant Pot's heat sensor and burning.) 

Secure the lid and set the Instant Pot pressure release to Sealing. Select the Bean/Chili  setting at High pressure and set the cook time to 50 minutes. 

Once the 50-minute timer has completed and beeps, allow a Natural Pressure Release. 

Open the pot, stir the beans, and discard the bay leaves.  Add the cilantro, if using, and taste for seasoning, adding more salt as needed.  

Nutritional Information: (1/2 cup serving) 132 calories; 0.7 g fat (0.1 g sat. fat); 0 mg cholesterol; 389 mg sodium; 23.7 carbohydrates; 5.9 g fiber; 2 g sugars; 7.9 g protein; 49 mg calcium; 2 mg iron; 512 mg potassium

Red Lentil Chili Instant Pot (Vegan)

Recipe from High Carb Hannah

Husband-Tested in Alice's Kitchen

Makes about 5 cups (5 servings if paired with Brown Rice and No-Oil Hummus)

My, my my!  This was especially good and great to serve on a cold winter's day.  This was also very easy to prep and with the Instant Pot, took no time at all to finish.  I was afraid that with the unusual (to me) ingredient of dates, that the chili would be sweet, but I was pleasantly surprised.  The subtle sweetness of the dates dances perfectly with the acidity of the tomatoes and vinegar. I served this over some brown rice and put a little dollop of Delicious No-Oil Hummus which took it over the top.  I have a 6-quart Instant Pot, but the recipe author said she uses a 3-quart Instant Pot for this.  You can certainly double the recipe and then freeze the chili for another time.

3 Medjool dates, pitted

2 cloves garlic, minced

3 cups water

15 oz. can diced tomatoes

3 oz. tomato paste (about 1/2 of a small can)

1/2 red pepper, diced

1/2 red onion, diced

1 cup dry red lentils

1 teaspoon chili powder

1 teaspoon paprika

1 Tablespoon ume plum vinegar

Blend the dates with the water until they are completely blended.  (If the dates are a bit hard, let them soak in the water for 1-2 hours or heat the water you plan to use in the blender until hot and then leave the dates in the hot water for about 15 minutes.)

Place the date water and the rest of the ingredients except the vinegar in the Instant Pot.  Set the Instant Cooker to High Pressure for 17 minutes.  Allow the Instant Pot to naturally release for 15 minutes.  If after 15 minutes the pressure pin is still up, use the valve to quick release the pressure.  When the pressure pin has dropped, open the Instant Pot and stir in the vinegar.  

Note:  Ume Plum Vinegar, also known as Umeboshi Vinegar, has a sour, fruity flavor.  It is a by-product of pickling umeboshi plums.  Most supermarkets carry it.  I did see on Google that you could substitute red wine vinegar in a pinch, but since it lasts a looooooong time, it might be a lovely addition to your pantry.

Stovetop Method:  Bring the ingredients to a boil, lower the heat to a simmer.  Cover and simmer about 30 minutes or until thickened and the lentils are tender.

Nutritional Information: (1 cup chili) 246 calories; 0.7 g fat; 0.1 g sat. fat; 0 mg cholesterol; 847 mg sodium; 52.1 carbohydrates; 16.4 g fiber; 23.1 g sugars; 12.5 g protein; 66 mg calcium; 4 mg iron; 718 mg potassium

Mushroom Toasts

 

Husband-Tested Recipe from Alice's Kitchen

Makes 2 generous servings

(This is a vegetarian dish, but you can easily make this vegan by swapping the cheese with mashed avocado.)

There are many versions of mushroom toast out in the world.  And, no wonder!  It's a wholesome, scrumptious, low budget meatless meal that everyone will love. It's very simple to make, but be warned.  Because it comes together so quickly, you must have all the ingredients prepped in advance.  

4 slices sturdy bread such as sourdough or whole grain (Pictured is Dave's Killer 21 Whole Grains and Seeds Bread found in the freezer section at Whole Foods.) 

2 1/2 ounces (about 1/2 package) Boursin Garlic & Fine Herbs Cheese (For a vegan version, use 1 large mashed avocado.)

4 cups baby kale or baby spinach

3 cloves peeled garlic, divided (Slice 2 cloves.  Leave 1 clove whole.)

1/2 pint cherry tomatoes, halved

3 scallions or 1 shallot or 1/4 red onion, thinly sliced

1/4 teaspoon or less red pepper flakes

8 ounces or so Baby bella mushrooms or other mushrooms, sliced or quartered

1/4 cup red wine or good quality balsamic vinegar

Water, as needed

Kosher salt, to taste

Freshly ground pepper, to taste

Olive oil

Be sure to prepare all the ingredients in advance because it comes together very quickly.

Place the bread slices on a baking sheet.  Brush each slice with a bit of olive oil.  Set aside.

Heat a large skillet on medium high.  Add some olive oil.  Add the mushrooms and onions.  Saute for a few minutes.  Add the red pepper flakes and 2 cloves of sliced garlic.  Stir about 1 minute.  Add the red wine or balsamic vinegar.  Stir until the liquid has evaporated.  If the mushrooms begin to stick, just add a splash of water.  Remove the mushroom mixture to a bowl and set aside.  Using the same skillet, add a bit more oil and once the oil is hot, add the greens and cherry tomatoes.  Stir until the greens are wilted.  Remove from the heat and set aside.

Heat the broiler.  Place the bread slices in the oven under the broiler.  Watch carefully.  Broil until the tops are toasty brown.  Remove the baking sheet.  Brush the tops with a bit of olive oil.  Rub the toast with the whole clove of garlic.  Sprinkle with salt and freshly ground pepper.  Flip the slices over.  Brush with olive oil and place the baking sheet back under the broiler.  Watch carefully because the second side will toast up much faster.  When the toasts are nicely browned with maybe a little char on the edges, remove them from the oven.  Again, brush with a bit of olive oil, rub with the garlic clove, sprinkle with salt and freshly ground pepper.  

Smear some of the Boursin cheese or mashed avocado on each slice.  Add the greens and tomato mixture.  Top with the mushrooms.  Serve hot with a fork and sharp knife and a large napkin ;-)

Instant Pot Roasted Sweet Potato Black-Eyed Pea Curry (Vegan)

Recipe from Sweet Potato Soul

Husband-Tested in Alice’s Kitchen

Make -6 generous servings

Well, I could eat this every day.  If you are a black-eyed pea and sweet potato fan, you’re going to love this wholesome vegan dish.

2 teaspoons coconut oil

2 teaspoons curry powder

1 teaspoon turmeric

1 teaspoon ground coriander

1 teaspoon ground cumin

1 teaspoon Garam masala

3-5 cloves garlic, minced

1-inch knob fresh ginger, minced (I cheated and used 1 Tablespoon jarred minced ginger.)

1 red or yellow onion, diced (about 1 cup)

2 (14 oz.) cans fire roasted tomatoes

1 lb. dried black-eyed peas, soaked 6 hours or overnight

1 (13.5 oz.) can coconut milk

2 sweet potatoes, peeled & cubed

 2 teaspoons olive oil

1-1  ½ teaspoons kosher salt

Garnish: Freshly ground black pepper, lime wedges, fresh cilantro and/or Quick Pickled Onions*

Preheat the oven to 375F.  Turn the Instant Pot to Sauté on High and add the coconut oil.  Add the spices and garlic and toast for about 30 seconds, or until the garlic is fragrant.  Stir in the onions and a pinch of salt, and cook until the onions are translucent.  Add the diced tomatoes, black-eyed peas, coconut milk, and salt.  Cancel the sauté setting and set the Instant Pot to Pressure Cook on High for 25 minutes.  While the beans are cooking, roast the sweet potatoes.  Toss the cubed sweet potatoes with 2 teaspoons olive oil.  Sprinkle with a bit of salt.  Roast for 35 minutes or until tender.  Once the beans have cooked for 25 minutes, allow them to Natural Release fully.  When the Instant Pot lid is safe to open (pin will have dropped) remove the lid and stir in the roasted sweet potatoes.  Season to taste with more salt and black pepper, if needed. Serve with Brown Basmati Rice.

Vegetarian Spaghetti Squash Boat (Vegan option)

Recipe from Simply Quinoa

Husband-Tested in Alice’s Kitchen

4 servings (Recipe can be halved.)

This is delicious comfort food for sure.  It’s loaded with fiber too.  First, the spaghetti squash is roasted. Then it’s filled with a flavorful mixture of red lentils, hummus, nutritional yeast and seasonings that is cooked on the stove while the squash is roasting. Top off the stuffed squash with cheese (vegan cheese, if you prefer) and give it a minute or two under the broiler.  Serve this with a crisp green salad for a complete meal. If you have difficulty cutting into a raw spaghetti squash, you can pierce the whole squash with the point of a sharp knife, then roast.  After it has roasted, it will be easier to cut in half.

2 small spaghetti squash
2 cans diced tomatoes, undrained

½ cup dry red lentils
½ cup hummus, flavor of choice

¼ cup nutritional yeast
1 Tablespoon Italian seasoning
Salt & pepper to taste
½ to ¾ cup water*
2 cups shredded vegan cheese or mozzarella cheese

Preheat the oven to 425F. Cut the squash in half, lengthwise and put them face down in a baking dish. Add enough water to cover the squash by 1/4”. Roast squash for 20 minutes.

While the squash is cooking, add the remaining ingredients (minus the cheese) into a saucepan. Start with just ½ cup of water and add more as needed. Bring the pot to boil, then reduce and simmer until thickened and lentils are tender, about 10 - 15 minutes.

Once squash is done roasting, remove from oven, flip over and scoop out the seeds. Fill each squash half with about 1 cup of sauce. Sprinkle with cheese.

Place the squash back into the oven and turn the oven to broil. Broil for 2 - 3 minutes, watching carefully so the cheese doesn’t burn.

Remove and serve immediately!