If you haven't made this easy and delicious salsa yet, step outside your comfort zone and we promise - you will be proud of yourself just like we were, ha! You can find Tomatillos in many Hispanic or major grocery stores.
2lbs.Tomatillos, papery husks removed, rinsed and halvedabout 16-20 medium Tomatillos
1 largeOnion, skin removed and quarteredany type of onion you have or like (use 2 if small)
4clovesGarlic, cut close to the root end but leave the skins onyou will remove the skin after baking
1 Lime, juiced
1/2cupCilantro, rinsed and big stems removed
Instructions
Line a large baking pan with parchment and set oven to 375 degrees
Prepare Tomatillos by slipping the skins off, rinsing and slicing in half, place on baking sheet
Cut onion and place on baking sheet
Slice large tip off the garlic cloves, leaving skins on and place on baking sheet
Bake veggies in oven for 25 minutes or until light browning occurs
Carefully remove garlic from skins, discard skins. Add all baked veggies to a food processor or blender
Add lime juice, cilantro and salt/pepper to taste and pulse/blend to chunky or smooth. Taste and adjust salt if needed. Store in refrigerator up to 2 weeks or freeze.
This chopped greens and fruit salad is a great way to start your day! Eat anytime for blast of nutrients. Quantities are up to you..... so many options. Very Refreshing!
214 ozcans of Fat Free Refried Beans (3 cups)Or you can use whole pinto beans, rinsed and drained!
1/4cupFresh Cilantro, mincedmore or less to your taste - can omit
2 tspTaco Seasoningor ground cumin or other Mexican blend of seasonings
3cupsSalsa of choice (24 oz. jar)
2 cupsGuacamole (more or less)Store bought or homemade
1 cupSour Cream of choice (8 oz.) Vegan or Dairy-Freeoptional. We like Kite Hill brand
1 mediumCarrot, hand grated or through the food processor
1/4cupBlack Olives, sliced (more or less to your desire)
8Grape Tomatoes, diced (or dice a regular tomato)slice a couple times to make small bite size pieces
2Green Onions, slicedred onion could also be used
8Pickled Jalepenos, slicedyou'll find these in a jar in the Mexican section. Buy MILD if you are spice sensitive also may use diced banana peppers as an alternative
Instructions
In a medium size mixing bowl, stir the refried beans, cilantro and seasonings and place that layer in the bottom of a pie plate, dish or serving platter (you might use 2 as this will make TWO pie plates)
Spread on a layer of Guacamole, then Salsa, then sour cream -dividing between the 2 pie plates or platters
Sprinkle on carrots, green onions, black olives, tomatoes and pickled jalepenos
My neighbor assumed this was an avocado based dip because of the color and rich flavors. A fun combination of pesto and hummus, this dip tastes decadently cheesy without the dairy or fat!
1 wholelemon, zested then juicedlemons yield various amounts of juice so set some aside and use your judgement to add later as you adjust seasoning at the end
1/2cupfresh basil packed down to measure
3clovesgarlicpapery skins removed & ready to drop in machine
2TbspNutritional Yeast aka. Nooch
2TbspTahini
1TbspAquafaba the cooking liquid from the beans
1/2tspsaltmore or less - to taste - optional
1/2tspfreshly ground black pepper of choicemore or less - to taste - optional
Instructions
Using the S blade on a food processor, run the machine and drop the 3 peeled whole garlic cloves into the chute
Add drained beans, basil, lemon zest, nooch, tahini, aquafaba and 1/2 of the lemon juice (reserve some to add more at the end as you like)
Let machine run for several minutes, scraping down the sides as needed.
Add more aquafaba if desired. Blend until very creamy, adjust seasonings and serve as desired.
This recipe is a modification of our basic Kokomo Toast recipe. So easy to make and presents well as a dessert or brunch item. It is optimal to refrigerate 1-2 hours before serving for best consistency.
This Rice Pudding is Healthy for Breakfast or sweet enough for Dessert!
Amazing Instant Pot Rice Pudding WFPBNO
Kathy Taylor
Rice Pudding is my weakness. Well, that and chocolate. When the weather gets cold, there is something about the smell and taste of cinnamon and sweet rice pudding that brings me back to my childhood and makes me feel warm and cozy inside. This comfort food recipe is gluten-free, dairy free, vegan, no refined sugar, and I love it more than the original. To top it off, it is super easy to make. You just dump everything in your Instant Pot and about 30 minutes later, get ready to enjoy!
4cupsUnsweetened Almond Milk or other plant milk of choice (up to 1/4 cup less for thicker end-result)**
1/2cupAlmond Flour **
1tspCinnamon Powder
1/2tspNutmeg Powder
1/4tspCardamom Powder
1/4tspClove Powder
1 1/2tspVanilla Extract
raisins, nuts, additional cinnamon optional
Instructions
Rinse the rice well in a fine mesh colander and drain.
Add rice and all remaining ingredients to the Instant Pot, stir well and close lid.
Make sure the vent knob on lid is in the Sealing position.
Select Porridge mode, High Pressure and increase (+) default cooking time to 22 minutes total.
After cook time is finished, leave it in "Keep Warm" mode for 10 more minutes.
After the 10 minutes is over, press Cancel. With an oven mitt on your hand (to prevent steam burns), turn the venting knob from Sealing to Venting to release the steam.
Once steam has completely released, open Intant Pot and let sit a few minutes ot cool slightly and thicken.
Enjoy warm or move to smaller container and refrigerate until cold. Mix in raisins and chopped nuts if desired. Top with a light sprinkle of cinnamon or serve as is...it is already well spiced. Pudding will thicken considerably once cold.
Notes
*I have tried making this with regular brown rice as well as a 4 grain cereal with oat groats. While those turned out a little chewy but okay, the Brown Jasmine Rice yields a far superior result with regards to texture and taste. White rice would probably work (less cook time?), but I prefer to stick to brown rice for nutrition.**To make this nut free, use your non-dairy plant milk of choice and try oat flour in place of almond flour for thickening. I haven’t tried it, but believe it may work with some minor adjustments in quantity. Let us know if you try it! Don’t have oat flour? Just blend old fashioned oats in your high-speed blender until you have a fine flour.
Keyword dairy-free, Easy, gluten-free, vegan
11
https://www.plantlifejourney.com/wp-content/uploads/2023/01/IMG_6994.jpg23641773Jill Kebhttps://plantlifejourney.com/wp-content/uploads/2021/09/PlantLifeJourney.pngJill Keb2021-12-17 00:20:222023-07-10 16:06:47Amazing Instant Pot Rice Pudding WFPBNO
Although this recipe has a lot of ingredients, the hardest part is making sure you have them all on hand and then just taking the time to measure as well as getting over your potential "fear" of using agar as this isn't an ingredient my mom ever used. It's otherwise a pretty easy recipe with some nice variations you could get creative with, such as adding some vegan cream cheese with sliced olives for example as seen in the photo. Lower your expectations on the mouthfeel as there is no fat in this recipe... yet, it has a lot of flavor and you can feel good about snarfing it all up on rice cakes or crackers, etc.
Rice Pudding is my weakness. Well, that and chocolate. When the weather gets cold, there is something about the smell and taste of cinnamon and sweet rice pudding that brings me back to my childhood and makes me feel warm and cozy inside. This comfort food recipe is gluten-free, dairy free, vegan, no refined sugar, and I love it more than the original. To top it off, it is super easy to make. You just dump everything in your Instant Pot and about 30 minutes later, get ready to enjoy!
4cupsUnsweetened Almond Milk or other plant milk of choice (up to 1/4 cup less for thicker end-result)**
1/2cupAlmond Flour **
1tspCinnamon Powder
1/2tspNutmeg Powder
1/4tspCardamom Powder
1/4tspClove Powder
1 1/2tspVanilla Extract
raisins, nuts, additional cinnamon optional
Instructions
Rinse the rice well in a fine mesh colander and drain.
Add rice and all remaining ingredients to the Instant Pot, stir well and close lid.
Make sure the vent knob on lid is in the Sealing position.
Select Porridge mode, High Pressure and increase (+) default cooking time to 22 minutes total.
After cook time is finished, leave it in "Keep Warm" mode for 10 more minutes.
After the 10 minutes is over, press Cancel. With an oven mitt on your hand (to prevent steam burns), turn the venting knob from Sealing to Venting to release the steam.
Once steam has completely released, open Intant Pot and let sit a few minutes ot cool slightly and thicken.
Enjoy warm or move to smaller container and refrigerate until cold. Mix in raisins and chopped nuts if desired. Top with a light sprinkle of cinnamon or serve as is...it is already well spiced. Pudding will thicken considerably once cold.
Notes
*I have tried making this with regular brown rice as well as a 4 grain cereal with oat groats. While those turned out a little chewy but okay, the Brown Jasmine Rice yields a far superior result with regards to texture and taste. White rice would probably work (less cook time?), but I prefer to stick to brown rice for nutrition.**To make this nut free, use your non-dairy plant milk of choice and try oat flour in place of almond flour for thickening. I haven’t tried it, but believe it may work with some minor adjustments in quantity. Let us know if you try it! Don’t have oat flour? Just blend old fashioned oats in your high-speed blender until you have a fine flour.
