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.
Let your machine do the work. Use your food processor grate, slice and pulse the veggies and make the dressing. No need to clean out your blades or food processor between steps, as it is all going in the same salad. We brought this to a big outdoor concert event and received tons of great comments and requests for the recipe!
114oz pkgRice Noodles of choiceBreak in half before cooking (optional)
1LgSweet PotatoCubed
2CupShelled Edamame (not in pods) or Peas
17oz pkgBaked Teriyaki Tofu or use Tofu of choice
2Large carrots, peeled
1Long seedless cucumber, halved lengthwise
1Red Pepper, cut into 4 large piecesRemove insides/seeds
4Green OnionsTrim off the roots, use the rest
1/4CupFresh Basil
1/4CupFresh Cilantro
1/4CupFresh Mint
Dressing for Salad
1/2CupNatural Peanut Butter(ingredients should be just peanuts and optional salt)
1/4CupKetchup
1/4CupTamari (for gluten-free) or Soy Sauce or Bragg's Amino
1/4CupRice Vinegar
1TBSPPure Maple Syrup
1tspOnion Powder
1tspGinger Powder
Instructions
In a large pot, boil about 6 cups of water then add cubed sweet potatoes. Boil for about 20 minutes, until just fork-tender. Remove from pot with a slotted spoon (do not dump out cooking water yet) and rinse cubes in a colander with cold water. Once cooled, add to a very large bowl.
Bring same cooking water back to boil then add noodles and cook according to package. If using frozen peas or edamame, add them to the boiling noodles during last minute or two of cooking to thaw. When done, drain all in a colander and rinse well with cold water. Once cooled, add to the very large bowl with potatoes.
Using the grating blade on your food processor, process carrots through the chute. Dump grated carrots into the very large bowl of potatoes/noodles.
Change the blade on your food processor to the slicing blade, then process red peppers through the chute. Dump sliced peppers into the very large bowl of previous ingredients.
Slice green onions in little rounds, using green parts as well. Add to very large bowl of previous ingredients.
Cut tofu into small bite-sized chunks and add to large bowl of previous ingredients.
Change food processor to the S-blade. Add all fresh herbs to food processor bowl, cover and pulse to mince. Add minced herbs to the large bowl of previous ingredients.
Dressing Instructions
Place all dressing ingredients to food processor and process well to blend, scraping down sides as needed. Add dressing to large bowl of previous ingredients and mix well. Then serve.
Make this beautiful, colorful delicious salad using fresh summer ingredients, including corn on the cob. Want to have a taste of summer in the winter? Just thaw some frozen corn to substitute.
1canPinto Beans or Beans of choice, rinsed & drained
1Red Pepper, chopped
1Carrot, grated
1Cucumber, diced
1Tomato or bunch of Cherry Tomotoes, sliced or diced
4Radishes, sliced thinly
1smallRed Onion, slicedWe used pickled onions in the picture...your choice!
1headBoston Lettuce or choice of Lettuce, torn into pieces
Dressing Ingredients
1canLite Coconut Milk
1Ripe Avocado, take out pit & scoop out flesh
1Lime, juiced
1small bunchCilantro
Instructions
Wash outer husks of corn on the cob well then place on microwave safe dish and cook in microwave on high for 3 minutes per ear (12 minutes total for 4 ears). Microwave times may vary. Husks and silk will slide right off (caution; they will be HOT...use oven mitt). Once cooked, cut kernels off cob to use in salad. Alternatively, take off husks/silk, cut kernels off uncooked cob and then steam, saute or microwave for 3 - 5 minutes.
While corn is cooking, prepare dressing as follows.
Dressing: In a blender, combine coconut milk, avocado, lime juice and cilantro, as well as your choice of seasonings, salt and pepper to taste.
Layer all salad ingredients in bowls a top with dressing to serve.
Need a quick meal idea? Kick up your leftover cold rice with veggies on hand, spice and some vegan cream cheese. Use frozen brown rice, frozen and fresh veggies (of choice) and a little vegan cream cheese to create a quick, savory and optionally spicy rice primavera. Getting to know your spicy curry blends takes some practice. If you have access to an Indian grocery store why not go there and explore or order from one of the many spice purveyors online. Curry paste can also be used in this dish. Get creative and have fun with it.
2garlic cloves, mincedor use garlic ramps if available, chopped
1cupasparagus, slicedor use zucchini, broccoli, etc.
1 cupfrozen soup veggies (carrot, pea, corn and green beans)
1cupfrozen cubed potatoes or frozen hash browns
1Tbspred or yellow curry spice blend of choicespice to your taste with addition hot sauce or cayenne
2Tbspvegan cream cheese of choiceoil free, such as kite hill or miyoko's brands
1-2cupswater or broth as needed
2cupsCOLD or frozen brown rice
2Tbspfresh basil, slicedor parsley or spinach, etc.
Instructions
Take out leftover/frozen brown rice, veggies of choice and potatoes from the Freezer, measure them out and set them aside.
In a deep fry pan set on medium-high heat, add chopped onion with water nearby to add in and stir as needed. Cook for about 5 minutes.
Add chopped red pepper, stir and cook adding more water as needed for another 5 minutes.
Add remaining veggies and rice saving fresh herbs if using for last. Warm through, add seasonings, hot sauce if desired and salt/pepper to Taste.
When everything is warmed through and seasoned, taste again and add optional vegan cream cheese, stir well to combine and serve with warm bread or pita.
"Wow" your family or guests with this decadent luscious dessert! This beautiful layered cheesecake is easier to prepare than it looks and modifiable with you choice of berries. A silicone mold is recommended to easily pop out the squares, but muffin tin liners may also be used. We used all four sections of the the 1 cup Souper Cube mold and after removing the frozen sections, cut each in half.
3/4cupcashews, raw unsaltedsoaked 15 min. in hot water then drained
3/4cupunsweetened almond milk(or non-dairy of your choice)
6TBSPlemon juice, divided1/4 cup and 2 TBSP
7TBSPpure maple syrup, divided1/4 cup and 3 TBSP
2cupblueberries or berries of choice
1pinchsalt
Instructions
Start soaking the cashews in hot water. After at least 15 minutes, drain.
Combine almonds, coconut, dates and 1 Tbsp lemon juice in a food processor until small crumbles. If using the 1 cup Souper Cube silicone mold, press 1/4 of the mixture into each of the 4 sections. Alternatively, press a small amount into the bottom of each muffin liner, about 1/4" to 1/2" thick. This is your first layer.
Blend cashews (drained) with plant milk, 1/4 cup lemon juice and 1/4 cup maple syrup in a high speed blender until smooth. Reserve and refrigerate roughly 1/3 of this cheesecake mixture for later. Pour the other 2/3 of this mixture in even amounts over your first layer in the molds and place molds in the freezer for at least 1 1/2 hour to set.
While your second layer is freezing, make your berry compote...
In a saucepan over medium-high heat, stir berries with 1 TBSP lemon juice, 3 TBSP maple syrup and pinch of salt. You may want to slightly mash larger berries with the back of a fork or potato masher. Continue stirring until mixture thickens, approximately 15 minutes. Then, refrigerate to cool while first two layers continue to freeze.
When your bottom layers are finally set, begin to make the third layer (leave bottom layers in freezer until you have finished this next step). Divide the berry compote, blending 1/2 cup compote with the reserved cheesecake mixture in blender. Remove molds from freezer and pour this evenly over molds to make your third and final layer. Return molds to the freezer for another 2 hours. Reserve and refrigerate the remaining compote as a topping for serving.
Once all layers are frozen and set, remove from freezer and immediately remove from silicone mold. Let thaw about 10 minutes before cutting rectangle in half and serving. Optionally, top with a drizzle of reserved berry compote, some fresh berries, coconut flakes, chopped nuts, etc.
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
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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
