Archive for easy recipes

Instant Pot Black Beans

Beans are a staple of my diet, and black beans are one of my favorites. I used to buy a lot of canned beans, but not anymore. I LOVE LOVE LOVE dried beans, and the Instant Pot makes cooking them a breeze. You don’t have to soak the beans first, but I usually do (and pour off the soaking water). This is my new favorite black bean recipe, and it was inspired by this post on www.apinchofhealthy.com. Enjoy!

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Instant Pot Pasta

A while back, I made an Easy One Pot Pasta that was SO SIMPLE – I didn’t think dinner could get any easier. I don’t say this often, but…I was wrong. This pasta in the Instant Pot is crazy easy and makes plenty of food, in just a few minutes. Don’t you just love one-pot meals?

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Pasta Pomodoro

Sometimes, it’s best to follow the KISS principle: keep it simple, sexy! This recipe is SO easy – and it’s foolproof as long as you choose quality ingredients, including kick ass Italian tomatoes and the freshest basil you can find. In my quest to reduce waste, I’ve been buying jarred Italian tomatoes and keeping the jars (perfect when I’m shopping the co-op for bulk ingredients).

When summer rolls around, I’ll be making this with FRESH tomatoes!

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Easy Vegan Butter – No Palm Oil

I have to give a shout out to the Virtual Vegan for this recipe – it’s based on her creation, and it’s absolutely fantastic. Who knew almond flour could be a base for vegan butter?!?! I made a couple of tweaks based on my personal taste (and doubled the recipe). I doubt I will ever buy vegan butter again. This comes together in about 5 minutes and is oh-so-tasty.

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Miso Balsamic Dressing

I wish I could say I am one of those people who eats a lot of salads because I love the taste of raw veggies. But that would be a tall tale. For me, salad is all about the dressing. (Just like it’s all about the sauce with hot foods!) With easy, tasty dressings like this one, I honestly could (and almost do) eat salads every day.

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Easy Corn Chowder

This recipe is based on one of Sunny Anne Holliday’s recipes, with slight modifications. Sunny is the owner of Lovin’ Spoonfuls, the first fully vegan restaurant in Tucson – which she opened over a decade ago, before vegan was hip! She is an inspiration, and I love her Lovin’ Spoonfuls Cookbook. (You can order it on Amazon.) One cool thing about the recipes is she includes amounts for a single serving, as well as amounts for a family serving. This recipe is for a family serving.

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Berbere Spice Blend

Have you ever spent way too much money on high-dollar spice blends? Many – if not all – of the ingredients in the blends are spices you may already have on hand. Making your own is super easy and cost effective…and it’s kinda fun, too. Berbere is a spice blend that is often used in Ethiopian cuisine, and I warn you – it has a kick!

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Easy Peasy Pasta with Cashew Alfredo Sauce

Back in the day, I loved a good pasta alfredo, but it didn’t love me. I would immediately get a stomach ache and credit it to the richness of the dish. I say with confidence that this dish tastes as good as any alfredo, it’s much easier on the digestive system, and it can be ready in the time it takes to boil the pasta. Thanks to Sunny Anne Holliday for this recipe. It’s from her Lovin’ Spoonfuls cookbook – with a few minor tweaks! (And if you’re ever in Tucson, Lovin’ Spoonfuls is a MUST TRY restaurant! It’s Tucson’s oldest vegan restaurant, and I miss it. And my Tucson friends.)

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Bring on the Fall – Butternut Squash, Five Ways

Fall is the season of orange superfoods, like pumpkin, acorn squash, and – my favorite – butternut squash. A member of the gourd family, this fall vegetable is a nutritional powerhouse. It’s chock full of fiber and contains lots of great vitamins and minerals, including beta carotene, folic acid, magnesium, vitamins A and C, and potassium. Just as important, it is incredibly flavorful, versatile, and easy to prepare. Read on for five quick and easy ways to prepare butternut squash that are sure to please even the pickiest eaters!

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Miso Soup with Mushrooms

Miso soup is tasty, easy to make, and very healthy. The Okinawans, who are known for living long, healthy lives, drink miso soup every morning. Made from fermented soybean paste, miso contains live enzymes that aid in digestion. (Make sure to purchase non-pasteurized miso). It also has cancer-fighting properties and is rich in beta carotene and protein. Wakame is dried seaweed that is easily re-hydrated by soaking for a few minutes in cold water. Seaweed contains protein, iodine, calcium, Vitamin A, iron, and antioxidants.

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