Archive for plant-based 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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Easy Vegan Cream Gravy

I am a Southern girl, and every once in a while…I MUST have a biscuit and gravy fix. I’ve searched Wilmington for good vegan biscuits and gravy, to no avail. No worries, though. I just make my own! I love the “Best Damn Vegan Biscuits” recipe from Minimalist Baker, and this is my go-to gravy recipe. (Not that it’s vegan health food, but it sure is tasty!)

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Jamaican Jerk Marinade

I love this on seitan, or chickenless strips, or…well, just about anything. And here’s a hint: wear gloves when you handle the habaneros. Just do it. Trust me on this.

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White Bean and Roasted Garlic Hummus

Hummus is traditionally made with chickpeas, but you can make an excellent hummus with white beans as well. Roasting mellows out the garlic and gives it an almost sweet flavor, so don’t be afraid of the garlic! Plus, it keeps the vampires away. (Except the ones that you don’t mind coming around…Damon or Stefan Salvatore, perhaps?)

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Enchilada Sauce

Part of my fondness for the Southwest is the fact that I love the regional cuisine. I learned to make this sauce when I was living in Tucson, and it is one of the best enchilada sauces I’ve had. And it’s so EASY to make! I love it over spinach and mushroom enchiladas, or black bean and sweet potato enchiladas, and it’s great to use in pancake-style enchilada casserole. The secret is the cocoa – don’t leave it out, it is essential!

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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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Maple Balsamic Brussels Sprouts

Who else loves Brussels sprouts? And yes, it is Brussels sprouts, as they are named after the city in Belgium. Doesn’t sound right, though, does it? Anyway – this is a very simple side dish, and it’s full of flavor. (I admit I’ve been known to eat a full batch of these for dinner!)

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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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Walnut Parmesan

Full disclosure: I’m not a fan of the commercial vegan Parmesan cheese substitutes. They don’t have much flavor and they are far too expensive. This, on the other hand, is easy, it’s delicious, and it comes together in a few minutes flat. Give it a try – it’s excellent on pasta, pizza, and toast. Yum.

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Creamy Hungarian Cabbage and Mushroom Soup

Have I mentioned lately that I’m in love with my Instant Pot? It makes meal prep SO EASY. And fast. This recipe is based on the Moosewood Cookbook’s Hungarian Mushroom Soup, and it was inspired by a cup of soup I had recently at Sealevel City Gourmet here in Wilmington. It was a Hungarian Paprika Soup, and it was amazing! I searched a few recipes and settled on the Moosewood version, with a few slight modifications.

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