Friday, April 14, 2017

Instant Pot Mexican Rice

Set Instant Pot to Saute, and toast the following for 8 minutes:
1/4 cup olive oil
2 cups brown rice

Meanwhile, blend the following:
1 cup fresh, frozen, or canned tomatoes
2 jalepeno peppers (I took out the seeds)
1 medium onion
4 cloves garlic
1-1/2 teaspoons salt
2 cups vegetable broth (or less--use only enough to total a scant 4 cups in the blender)

When rice is toasted, pour the contents of the blender into the Instant Pot, close the lid, close the vent, and cook on high pressure for 45 minutes. Let stand 10 minutes after it finishes before releasing the pressure.

If you want a non-Instant Pot version of this recipe, check out my friend's blog where I got the original idea from! http://www.veganblueberry.com/best-savory-vegan-mexican-rice/

Friday, June 24, 2016

The Best Roasted Potatoes

I never make home-made baked French fries any more. I don't need to with this recipe! Why would you want to spend that much time cutting French fry shapes and tediously turning every one over when you could use this simple method to create an even tastier result?

These potatoes are so crispy on the outside, so puffy on the inside, and so easy to make. You can vary the amounts and the seasonings to anything you want, but the oven temperature and timing of stirring must be done exactly according to the recipe to get the best results.

Preheat oven to 425 degrees Fahrenheit. 
Place in a large mixing bowl:
About 5 pounds of potatoes, cut in large bite size chunks (you don't want them too big)

Toss with:
2-3 Tbsp. olive oil
2 tsp. salt
1 tsp. paprika
1 tsp. garlic powder

Place potatoes in a single layer on a non-stick baking sheet. Bake at 425 degrees for 45-60 minutes, stirring every 15 minutes.

Enjoy dipped in tofu sour cream and barbecue sauce!

Raisin Jam

This is almost too simple to include as a recipe, but it's such a great idea that you might not think of otherwise, so I'm including it here.

Fill a jar or container with raisins. Add just enough water to cover. Put the lid on and refrigerate overnight. Blend smooth.

Use like jam or use it to replace sweetener in recipes, like granola or bread recipes.

Barbecue Sauce

Blend smooth or mix thoroughly:

2        six ounces cans tomato paste
1-1/4 cups water
1/2     cup molasses
1        tsp. salt
1-1/4  tsp. onion powder
1/2     tsp. garlic powder
1/8     tsp. paprika
2-1/2  Tbsp. brown sugar
3         Tbsp. Braggs or soy sauce
2         Tbsp. lemon juice
1-1/4   tsp. liquid smoke

Yield: 1 quart. I put it in small containers in the freezer and thaw as needed.

I use this barbecue sauce in place of ketchup--on burgers, on homemade fries, hash browns, hot dogs, etc.

Simple Sunflower Gravy

Sauté in a little water until tender:

2 stalks celery, diced small (can include leaves)


Meanwhile, blend smooth:

1 cup raw, unsalted sunflower seeds
2 cups water
1 teaspoon salt


When celery is cooked, pour sauce over. Bring to a boil and simmer for a few minutes, stirring frequently.

Serve over steamed or baked potatoes. I like to also top this with a generous amount of chopped raw onion.

Monday, December 21, 2015

Fresh Cranberry Salad

Try this refreshing salad as an alternative to cranberry sauce this Christmas!

1 cup cranberries, chopped
1 cup apple, chopped
1 cup orange, cut in small pieces
½ cup walnuts, chopped
2-4 Tbsp. juice concentrate (apple, white grape, or orange)
1-3 Tbsp. raspberry or strawberry fruit spread


Mix all ingredients together. Refrigerate until ready to serve.

Friday, November 6, 2015

The Best Tofu Egg Salad

Finally, the tofu egg salad recipe I've been looking for. My husband exclaims over how wonderful this recipe is every time I make it, and one person told me it's the best food they have ever eaten. This recipe uses Hampton Creek's Just Mayo, a product I am very excited about because it's vegan, just as good as Veganaise, way cheaper, and can be found in Walmart! I'm sure it would work fine with Veganaise, too if that's what you have.

Mix together:
2 (14-oz) packages medium firm tofu, mashed
1 Tbsp. dried parsley
1 tsp. onion powder
1/2 tsp. garlic powder
1-1/2 tsp. salt
1 tsp. turmeric, optional (if you want it yellow--and it adds good flavor)
1/4 cup nutritional yeast flakes
3/4 cup (or more to taste) Just Mayo vegan mayonnaise (or you could try it with Veganaise)
3-4 green onions (green and white parts), thinly sliced

Stir. Spread. Savor.