- Whisk sour cream, 1/2 cup water, minced onion, flour, vegan bouillon, garlic powder, basil, and black pepper in a bowl. Cover and refrigerate.
- Preheat oven to 400 degrees F (200 degrees C).
- Whisk red wine, olive oil, soy sauce, balsamic vinegar, and garlic in another bowl.
- Arrange mushroom caps with gill sides up in a baking dish and pour red wine mixture on top. Marinate for 20 minutes, then cover baking dish with aluminum foil.
- Bake mushrooms in the preheated oven for 30 minutes. Remove foil, flip mushrooms, and continue baking until very tender, about 10 minutes more. Set aside to cool; dice mushrooms.
- Heat a saucepan sprayed with cooking spray over medium heat. Cook and stir mushrooms in sauce pan until lightly browned, about 5 minutes; reduce heat to low.
- Stir sour cream sauce into mushrooms. Continue to cook and stir until thickened, 1 to 2 minutes more. If the sauce becomes too thick, stir in 1/4 cup water.
1 lb. sweet potatoes, peeled and cubed into small pieces
1 cup carrots, chopped
1 cup onions, chopped
1 cup celery, chopped
1 red bell pepper, diced
6 cloves garlic, minced or pressed
1 ½ cups green or brown lentils, rinsed and picked over
1 ½ teaspoon EACH coriander AND cumin powder
1 teaspoon curry powder (or more to taste)
½ teaspoon EACH smoked paprika, ground cinnamon, AND turmeric
⅛ teaspoon ground nutmeg
6-7 cups low sodium broth (vegetable or chicken)
2 ½ cups baby spinach, roughly chopped
¼ cup lemon juice or lemon wedges for serving
Place the sweet potatoes, carrots, onions, celery, red bell pepper, garlic, lentils, spices, and 6 cups of broth into a slow cooker. Cover and cook on the low setting for 6-8 hours or on high for 4-6 hours. Check the lentils for doneness. If you’re lentils have been in the pantry for a while, note that they’ll take a bit longer to cook through.
Place half the soup into a blender along with a little additional broth (½ cup or so) and blend till smoothish. Alternately, you can use an immersion blender directly in the slow cooker but be sure to not blend all of the soup if you want it to have a chunkier texture. Add the puree back into the slow cooker. Stir in the baby spinach and lemon juice. Cover the slow cooker, unplug it, and allow the ingredients to just hang out for 30 minutes or so until the spinach wilts down.
Season with salt, pepper and curry powder to taste as desired. Thin with additional broth to desired consistency. Serve warm with whipped greek yogurt, fried pita bread, and tons of fresh herbs (parsley or cilantro) on top!
- Blitz everything up in a blender or food processor until smooth and creamy.
- Serve on everything! Roasted vegetables, salads, meal prep… it is so versatile and SO yummy.
Party in your mouth: Add fresh herbs if you want! I like parsley or basil for Italian recipes or cilantro for Mexican recipes.
- Storing and Re-Using: This keeps in a jar in the fridge for about one week. If it separates, just shake it up again. If the oil turns solid in the fridge, just let it sit at room temperature for a few minutes OR run the jar under warm water and shake again. If it’s too thick or gloppy, add a little more water.
- 5-minute-vegan-no-grocery-shopping-required miracle. Roasted potatoes, scrambled eggs, salad, chicken, ALL OF IT.
- 2 cups Lentils
- 4 cups Crushed Tomatoes
- 3 cups Water or Vegetable Broth
- 2-3 cups cooked Beans
- 1 large Onion, chopped
- 6 cloves Garlic, crushed and minced
- 1 can green chilis
- 2 large Red Peppers, chopped
- 1 large Yellow Pepper, chopped
- 3 Tablespoons Chili Powder
- 2 Tablespoons Cumin
- 1 tbsp tomato paste
- pepper and salt, to taste, after cooking has taken place
- 2 Tablespoons Dried Parsley
- 1½ Tablespoons Dried Cilantro
- oregano 1/2 -1 tbsp.
- Set Instant Pot to saute setting. Add the olive oil and allow to heat for 1 minute. Add the onions and cook, stirring occasionally, until softened, about 5 minutes. Stir in the garlic, chili powder, oregano and cumin, and cook for 1 minute. Add the tomato paste and cook, stirring constantly, for 1 minute.
- Add the vegetable broth, crushed tomatoes, black beans and stir to combine.
- Put the lid on the Instant Pot, close the steam vent and set to HIGH pressure using the manual setting. Decrease the time to 15 minutes.
- Once the time is expired, wait for 10 minutes, then carefully use the quick release valve to release the steam. Stir in the cilantro & Serve.
- Oil spray
- 2 lb potatoes, large long ones (Note 1)
- 2 tbsp butter
- 2 garlic cloves, minced
- 1/2 cup cream, heavy / thickened (Note 4)
- 1 tsp dried thyme
- 1/2 tsp salt
- Black pepper
- 1 cup grated melting cheese (cheddar, gruyere, swiss, mozzarella)
- Fresh thyme leaves for garnish, optional
Preheat oven to 350F/180C.
Spray a standard 12 hole muffin tin with oil.
Peel potatoes. Stand upright then cut into cylinder shapes, then slice potatoes into thin slices around 2mm/ 1/10″ thick.
Place butter, garlic, cream, salt, pepper and dried thyme in a microwave proof cup or bowl, then melt in 30 second bursts.
Stir, then set aside.
Place potato slices into the muffin tin so they go halfway up the muffin tin holes. Try to match by size to make them into neat stacks.
Drizzle each potato stack with 1/2 tsp of cream mixture.
Sprinkle HALF the cheese over the potato stacks.
Top with remaining potato slices. Drizzle with remaining cream mixture and remaining thyme.
Cover loosely with foil and bake for 35 minutes.
Remove from oven, sprinkle with remaining cheese and bake without foil for 10 minutes or until golden and the potato is soft.
Let stand for 5 minutes before removing. Use a tablespoon or butter knife to help scope them out. (Note 3)
1. You need to use starchy potatoes as they breakdown when cooked, becoming nice and fluffy on the inside and golden and crunchy on the outside. The best to use are Russet (common in the US), Dutch creams, King Edwards or red delight. However, great all rounders like golden delight, coliban, red rascal and Sebago (popular in Australia – the dirt brushed ones) still works great.
I use Sebago which are the brushed potatoes you can get from any supermarket in Australia (ie. the ones with dirt on them). If you are based in the US, a great all rounder to use is Russet which I understand is one of the most widely used potatoes in the US.
Get long large ones that are suitable to cut into cylinder shapes.
2. Fantastic for making ahead! Bake per recipe then either freeze them (defrost before reheating) or keep them in the refrigerator. Them pop them in a 50F oven for 10 minutes just to heat through.
3. Spraying the muffin tin + the butter and cream helps keep the gratin stacks from sticking to the muffin tin. Also, the muffin tin I use is non stick. If your muffin tin is not non stick, spray it generously with oil before putting the potato in to ensure it slips out easily! Because starchy potatoes are used for this recipe, they breakdown and become soft so they sort of bond together which helps keep these stacks upright. Some might slide slightly when you take them out but the resting time helps “set” them.
4. Any pourable cream is fine though thickened / heavy cream will yield creamiest result because they have a higher fat content.
- 3 egg yolks large
- 2/3 cup key lime juice (approx 8-9 key limes)
- 1 tablespoon key lime zest (approx) 2-3 key limes
- 1 (14 oz) can sweetened condensed milk
- 2 tablespoons sugar (omit if you like it super tangy)
- 1/2 cup heavy cream
- 1/4 cup sugar
- 1 teaspoon key lime zest for garnish optional
Spray a 7″ springform pan with nonstick spray
ground the crackers in the food processor
In a bowl, mix the graham cracker crumbs with the melted butter
Press this mixture into the bottom and sides of the springform pan. Freeze while making the filling
Place the egg yolks and sugar in a bowl. Using a mixer on medium-high speed, mix until the yolks turn pale yellow and thicken (about 2-3 minutes)
Add the condensed milk and keep mixing. Add the key lime juice and zest. Mix until combined
Pour this mixture on top of the prepared crust
Cover the springform pan with aluminum foil
Make a sling with aluminum foil: Break a long piece of foil and fold into 3. The idea is to get a long thin rectangle (helps remove the pie from the instant pot quicker)
Pour 1 cup of water in the instant pot. Place trivet on top
Put the sling in and place the pie on top. Cover with lid and lock in place
Cook on manual high pressure for 15 minutes (15 MHP)
Let the pie cool for 10 minutes before releasing the pressure (10 NPR)
Remove the pie from the instant pot using the sling and cool and remove the aluminum foil cover. Center should be a bit jiggly
Refrigerate for 3-4 hours or until set
For Topping: Whip cream and slowly add the sugar until the cream becomes stiff. Pipe on top of pie and decorate with zest
This soup is just layers and layers of comfort and it’s one of our favorites for a chilly evening. After cooking the onions and cabbage, you momentarily remove them from the dish so you can add a layer of bread, and then a layer of cabbage, and then a layer of cheese. After a few more layers, you pour stock over the top and bake it all until it’s one big bubbly pot of goodness. Don’t be shy with the black pepper here, it’s the perfect complement to the cabbage!
- 1 medium cabbage, core removed and roughly chopped
- 10 slices crusty sourdough bread, cubed
- 6 cups chicken stock
- 1 medium onion, thinly sliced
- 2 cups fontina cheese, grated (Swiss or other hard cheese works too)
- 1/2 cup (1 stick) unsalted butter
- 2 cloves garlic, minced
- 2 teaspoons dried thyme
- Kosher salt and fresh ground pepper, to taste
- Parmesan, grated, for serving
- Preheat oven to 350°F.
- If your bread is not already very stale and crusty, toast in a pan or under a broiler. Set aside.
- In a large oven-safe deep casserole or Dutch oven, melt the butter over medium-high heat. Add the onion and cook until starting to turn translucent, 3-4 minutes. Add garlic and thyme and cook 1 more minute.
- Add cabbage and season generously with salt and pepper. Cook, stirring occasionally, until wilted and starting to brown, about 10 minutes. Transfer mixture to a large bowl and set aside.
- Place 1/3 of the bread cubes over the bottom of the dutch oven or casserole. Spread 1/3 of the cabbage mixture over and then 1/4 of the grated cheese. Repeat twice more, alternating layers of bread, cabbage, and cheese. (If you can only fit two layers, that’s fine.)
- Press layers down with your hands and carefully pour stock over the top until it comes up to the top layer. Top with remaining 1/4 of the cheese and season with salt and pepper.
- Bake uncovered until juices are bubbly and cheese is melted, 30-40 minutes. Serve hot with grated parmesan and more fresh pepper, if desired.
- 1 pkg gardein beefless tips
- 8 wooden skewers
- 1/2 cup fresh cilantro, chopped
- 4 garlic cloves thinly sliced
- 3 tbsp low sodium soy sauce
- 1 tsp orange zest, grated
- 1 tsp sriracha
- 1/4 tsp miso paste
- 1 tsp brown sugar
- 1 ct red pepper, cored, seeded and cut into 1.5″ pieces
- 1 ct yellow pepper, cored, seeded and cut into 1.5″ pieces
- 1 ct green pepper, cored, seeded and cut into 1.5″ pieces
- 1/2 cup mayonnaise (vegan option available)
- 1 tbsp fresh lime juice
- 1 tsp soy sauce
- 1/4 tsp miso paste
- 2 large eggplants
- 2 cups ricotta cheese
- 1 handful of fresh Italian parsley
- 1 tbs dried Italian herbs
- 1 cup mozzarella cheese
- ¼ cup Parmesan cheese
- 1 egg
- 1 lemon (zest only)
- A little olive oil
- Salt and pepper
- 1 ½ cups marinara tomato sauce (Napolitana) buy it or click here for recipe.
Wash and trim away the tops and bottoms. Remove a small slice so it sits flat and slice lengthwise approx 1/4 inch thick. Line a baking tray with parchment paper and arrange your eggplant slices. Drizzle or brush a little olive oil on each piece of eggplant. Sprinkle the Italian herbs. Bake for 20 min at 350°F – 180°C or until golden brown.
In a mixing bowl, add your ricotta cheese. Add one whole egg. Grate and add a three quarter cup of mozzarella cheese.
Add the grated Parmesan cheese. Chop and add the fresh parsley. Add the zest of one lemon. Season with salt and pepper and mix well.
In a baking dish, line the bottom with one cup of tomato sauce (Marinara).
Remove the eggplant from oven when cooked and leave to cool a few minutes.
Place an eggplant slice on your workbench. Using a tablespoon, scoop out some of the mixture, place it of the eggplant slice and spread it evenly to totally cover. Roll the eggplant slice and place it in your baking dish on top of the sauce. Repeat the process and leave a gap between each roll. Top each piece with the remainder of mozzarella cheese.
Bake for 25 min at 400°F – 200°C or until golden brown.
Using a knife, roll up the fresh basil and shred it. Once cooked, remove from oven and scatter the fresh basil over rollatinis. Leave to cool ten minutes before serving.