One Pot Lentils & Quinoa

Source: https://www.simplyquinoa.com/one-pot-lentils-quinoa-with-spinach

Ingredients

• 2 tablespoons olive oil
• 1 large shallot chopped
• 1 cup chopped carrots
• 2 cups chopped mushrooms
• 2 - 3 garlic cloves minced
• 1/2 teaspoon red pepper flakes
• 1 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• 2 bay leaves
• 1 cup green/brown lentils
• 2 cups vegetable broth
• 2 1/2 cups water divided
• 1 teaspoon miso paste optional*
• 1/2 cup red quinoa or variety of choice, uncooked
• 4 - 5 cups fresh spinach
• Salt + pepper to taste

Instructions

• Heat the oil over medium heat in a large Dutch oven or cast iron pot. Add shallots and carrots and cook until the carrots have started to soften, about 3 - 4 minutes. Add mushrooms and continue to cook until mushrooms are juicy and tender, another 5 minutes.
• Add garlic, red pepper flakes and herbs. Stir around until the whole mixture becomes fragrant, about 1 minute.
• Pour in lentils, broth, 2 cups of water and miso (if using). Bring the mixture to a boil, cover and reduce to simmer for 15 minutes.
• Remove lid and add quinoa and remaining water. Stir to combine. Bring the mixture back to a boil, recover and reduce to simmer for another 15 minutes.
• Remove pot from the heat, uncover and add spinach, stirring gently to combine. Taste (carefully!) and season with salt and pepper.

Israeli Couscous medley (IP)

Source: https://pipingpotcurry.com/vegetable-couscous-instant-pot/#recipe

(edamame added by Aimee)

• 
  1.5 tablespoon Olive Oil
• ▢3/4 Onion large chopped
• ▢2 small Red Bell Peppers chopped
• ▢1.5 cup Carrot grated
• ▢2.5 cups (heaping) Couscous Isreali
• ▢3 cups vegetable broth
• ▢1.5 teaspoon Salt or to taste
• ▢3/4 teaspoon Garam masala
• ▢1.5 tablespoon Lemon juice
• Optional: 1 cup shelled cooked edamame

 

• Heat the instant pot in sauté mode and add olive oil to it.
• Add onions. Sauté for 1 minute.
• Add the bell peppers and carrots. Sauté for 2-3 minute.
• Add the couscous, broth, garam masala and salt. Stir well.
• Change the instant pot setting to pressure cook mode, high, 2 minutes.
• When the instant pot beeps, wait 10 minutes then manually release the pressure. 
• Fluff the couscous mixture & stir in the lemon juice. Stir in optional edamame.

Cauliflower Rice & Broccoli "Gratin"

 Source: BeachBody

I love this served over quinoa!

3/4 cup cashews, soaked

1/4 cup + 3 TB nutritional yeast

3/4 tsp salt

1/4 tsp garlic powder

3 cups cauliflower rice

4 cloves garlic, minced

1/4 cup arrowroot powder

2 cups unsweetened almond milk

1/2 tsp pepper

2 cups finely chopped broccoli

1. Preheat oven to 375. Make vegan cheese: Place cashews, 3 TB yeast, 1/4 tsp salt, & garlic powder in food processor. Pulse until mixture forms a fine meal; transfer to bowl.

2. Heat oil in small saucepan.  Saute garlic for 1 minute. Add arrowroot & a little bit of milk; whisk together.  Slowly add rest of milk, stirring frequently, until well blended.

3. Place milk mixture, 1/4 cup yeast, 1/2 cup vegan cheese mixture, 1/4 tsp salt & 1/4 tsp pepper in food processor. Blend until smooth. Transfer to saucepan and cook on low heat until thickened (stir frequently).

4. Heat oil in large skillet; add cauliflower & broccoli and cook about 5 minutes.  Stir in remaining vegan cheese mixture, salt & pepper.  Stir in milk mixture.  Transfer to oiled 13 x 9 dish. Cover in foil and bake 20-25 minutes or until bubbly.

Cheddar Chive Zucchini Bread

Source: https://www.copymethat.com/r/D0QVtVmAE/cheddar-chive-and-zucchini-quick-bread/ 

Ingredients:

1 1/2 cups zucchini, shredded (do not squeeze)

1/4 cup chives, diced

3 large eggs

3/4 cup sour cream

1/4 cup butter, melted and cooled

1 1/2 cup cheddar cheese, shredded

2 cups all-purpose flour

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

Directions:

Mix the zucchini, chives, eggs, sour cream, and butter well before mixing in the cheese.

Mix the flour, baking powder, baking soda and salt.

Mix the dry ingredients into the wet ingredients and pour the batter into a greased 9×5 inch loaf pan.*

Bake in a preheated 350F oven until a toothpick pushed into the center of the bread comes out clean, about 50-60 minutes. Take out and top with fresh cheddar cheese and chives and bake an additional 10 minutes.

Let cool… Remove from pan and slice. Top with butter if desired and enjoy

NOTE: Eggs are all different sizes so if the batter seems thick, you can add an extra egg.

Vegan Zucchini Bread

 Source: https://www.noracooks.com/vegan-zucchini-bread/

• ▢1/4 cup canola oil, | may sub melted coconut oil or vegan butter, or applesauce for oil free
• ▢1/3 cup almond milk
• ▢1 tablespoon ground flaxseeds
• ▢1 cup brown sugar
• ▢2 teaspoons pure vanilla extract
• ▢1 cup grated zucchini, | about 1 medium zucchini
• ▢1 1/2 cups all purpose flour, | or white whole wheat
• ▢1/2 teaspoon baking powder
• ▢1/2 teaspoon baking soda
• ▢1/2 teaspoon salt
• ▢1 teaspoon cinnamon
• ▢optional: 1 cup dairy free chocolate chips or chopped walnuts

• Preheat the oven to 350 degrees F. Line a standard loaf pan (9 x 5 inch) with parchment paper or spray with oil.
• In a large bowl, add the oil, almond milk, ground flaxseeds, brown sugar and vanilla. Whisk well until combined.
• Lightly blot the grated zucchini with paper towels, and add it to the bowl. Stir the zucchini into the wet ingredients.
• Now add the flour to the wet ingredients. Sprinkle the baking powder, baking soda, salt and cinnamon on top of the flour. Stir gently until just combined, being careful not to over mix, or your loaf will be dense.
• Fold in the walnuts or chocolate chips, if using. Pour into the prepared pan, and bake for 45-55 minutes, or until a toothpick inserted in the center comes out clean.
• Let it cool in the pan for a few minutes, then transfer the loaf to parchment paper or a cooling rack. Slice carefully right away, or let cool completely for easier slicing and serving.

Gnocchi Tomato Soup

Source: https://myspicetrunk.com/2020/12/12/gnocchi-tomato-soup/

16 oz. package potato gnocchi

oil for frying

1 small shallot, chopped

1 clove garlic, minced

28 oz. crushed tomatoes

2 cups vegetable broth

1 cup oat milk (or other vegan milk)

3/4 tsp oregano

salt & pepper to taste

Directions:

Heat oil in large pot and saute shallot & garlic.  Add tomatoes & broth and cook 3-4 minutes.  Stir in gnocchi and simmer until cooked through (5-7 minutes).  Stir in seasonings & vegan milk. 

Croissant Sandwich Bake

 Source: https://kitchenfunwithmy3sons.com/

(if desired, double the recipe and use a 13 x 9" dish) 

1 tube (8 oz.) crescent roll dough

4 slices cheese

shredded cheese for extra cheesiness

Optional: 4 veggie lunch "meat" slices

1.  Preheat oven to 375.  Spray 8 x 8" pan with oil.  Press 1/2 of the dough into the pan; bake 10 minutes.

2. Remove from oven & evenly place cheese (& optional "meat").  Place other 1/2 of dough on top and bake another 20 minutes.  Great for lunches!  

Buffalo Tempeh Quinoa Bowls

 Source: Purple Carrot

Ingredients:

2 cups quinoa

1 red pepper, thinly sliced

1 green pepper, thinly sliced

1 small red onion, thinly sliced

8 oz. tempeh or setian, sliced

1/4 cup Buffalo sauce

1/4 cup vegan sour cream

If needed, cook quinoa. In large pan, saute peppers & onion. Stir in remaining ingredients and heat through.  

Chipotle Squash & White Bean Burgers

 Source: https://www.simplyquinoa.com/butternut-squash-white-bean-burgers

• 2 cups chopped butternut squash
• 1 small shallot
• 2 garlic cloves
• 1 (15 oz) can white beans, drained & rinsed
• 2 - 3 chipotles in adobo sauce
• 1 tablespoon adobo sauce (optional for more spice)
• 2 flax egg
• 1 cup cooked quinoa
• 2/3 cup rolled oats
• 1/3 cup flaxseed meal
• 2 teaspoons cumin
• Salt & pepper to taste

• Blitz the butternut squash, shallots and garlic in a food processor. Add the remaining ingredients and pulse to form a dough.
• Divide the dough into 8 equal parts and shape them into patties. Place the burgers on a plate and refrigerate for 30 minutes.
• When ready to cook, preheat the oven to 375ºF.
• Add the burgers to a parchment lined baking sheet and bake for 40 minutes, flipping halfway through.
• Serve immediately (or freeze for later) with your favorite toppings!