5-Minute Vegan Sunshine Sauce from pinchofyum.com

3/4 cup olive oil
2 tablespoons white vinegar
2 tablespoons water
2 teaspoons salt
1-2 teaspoons sugar
1 teaspoon dried oregano
1 teaspoon dried basil
1 clove garlic
black pepper to taste

  • 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.

 

lentil chili

  • 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.
  1. 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.
  2. Add the vegetable broth, crushed tomatoes, black beans and stir to combine.
  3. 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.
  4. 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.

 

Wild Rice Soup from pinchofyum.com instant pot recipe

  • 5 medium carrots, chopped
  • 5 stalks celery, chopped
  • half of an onion, chopped
  • 3 cloves garlic, minced
  • 1 cup uncooked wild rice (see notes)
  • 8 ounces fresh mushrooms, sliced
  • 4 cups vegetable broth
  • 1 teaspoon salt
  • 1 teaspoon poultry seasoning (see notes)
  • 1/2 teaspoon dried thyme

For the Stovetop:
6 tablespoons butter
1/2 cup flour
1 1/2 cups milk (I used 2%)

  1. Instant Pot: Put all the ingredients in the first list into the Instant Pot
    Cook for 45 minutes (manual). Release steam using the valve on top.
  2. Stovetop: When the soup is done, melt the butter in a saucepan. Whisk in the flour. Let the mixture cook for a minute or two to remove the floury taste. Whisk the milk, a little bit at a time, until you have a smooth, thickened sauce. Throw a little salt in there for good measure.
  3. Together: Mix the creamy sauce with the soup in the instant pot. Voila! Mushroom Wild Rice Soup.

Spicy Roasted Broccoli Pasta by Melissa Clark

2 ½ pounds broccoli, cut into bite-size florets
2 tablespoons extra-virgin olive oil, more as needed
1 teaspoon cumin seeds (optional)
¾ teaspoon kosher salt, more as needed
½ teaspoon red pepper flakes, or to taste

  • 12 ounces chiocciole or other tube-shaped pasta
  • cup grated Parmesan cheese
  • cup panko bread crumbs
  • 1 tablespoon finely grated lemon zest
  • ½ teaspoon freshly ground black pepper
  • 12 ounces best quality, whole milk ricotta
  • Fresh lemon juice, for serving (optional)
  • Heat oven to 425 degrees. On a rimmed baking sheet, toss together broccoli, oil, cumin (if using), 3/4 teaspoon salt and the red pepper flakes. Roast until tender and browned at the edges, 18 to 25 minutes, tossing halfway through. Remove from oven and set oven to broil.
  • Meanwhile, bring a large pot of salted water to boil. Cook pasta according to package directions; drain.
  • In a small bowl, stir together Parmesan, panko, lemon zest, a pinch of salt and the black pepper.
  • Toss cooked pasta with broccoli on baking sheet. Season with salt and pepper to taste, then dollop with ricotta. Sprinkle with Parmesan mix, drizzle generously with oil, and broil until topping is crisped and golden, 2 to 3 minutes. Sprinkle with lemon juice to taste, and serve.

Paul Bertolli’s Cauliflower Soup from food52.com

tablespoons olive oil
medium onion (6 ounces), sliced thin
head very fresh cauliflower (about 1-1/2 pounds), broken into florets
Salt, to taste
5 1/2 cups water, divided
Extra virgin olive oil, to taste
Freshly ground black pepper, to taste

  1. Warm the olive oil in a heavy-bottomed pan. Sweat the onion in the olive oil over low heat without letting it brown for 15 minutes.
  2. Add the cauliflower, salt to taste, and 1/2 cup water. Raise the heat slightly, cover the pot tightly and stew the cauliflower for 15 to 18 minutes, or until tender. Then add another 4 1/2 cups hot water, bring to a low simmer and cook an additional 20 minutes uncovered.
  3. Working in batches, purée the soup in a blender to a very smooth, creamy consistency. Let the soup stand for 20 minutes. In this time it will thicken slightly.
  4. Thin the soup with 1/2 cup hot water. Reheat the soup. Serve hot, drizzled with a thin stream of extra-virgin olive oil and freshly ground black pepper. Serves 8

 

Okonomiyaki from food52.com

Sauce
1/2 cup mayonnaise
tablespoons soy sauce
teaspoons sriracha, more or less to taste
Pancakes
large eggs
teaspoon soy sauce
teaspoon sesame oil

  • teaspoon sea salt
  • 1/3 cup all-purpose flour
  • cups cabbage, shredded with a mandoline or finely chopped
  • bunch scallions, trimmed and chopped
  • 3/4 cup (roughly) baby or chopped shrimp
  • Canola oil for frying
  • 1-2 tablespoons toasted sesame seeds
  • Bonito flakes (optional)
  1. Whisk the first set of ingredients together and voila, your sauce. Set aside while you make the pancakes.
  2. In a large mixing bowl, whisk eggs with the soy sauce, sesame oil, and salt. Gradually add the flour until incorporated. Fold in cabbage, scallions, and shrimp.
  3. Warm a couple glugs of canola oil in a skillet over medium-high heat until glistening. Ladle the batter into the skillet as you would for regular old pancakes. I usually make them about the size of saucer. Cook on each side for about 3 minutes or until golden brown. Keep pancakes covered in a warm oven as you make the rest. Scatter sesame seeds and/or bonito flakes on top of pancakes and serve with dipping sauce and a cold pilsner.

Somen with Broccoli, Butter and Soy from food52.com

  • tablespoons unsalted butter, divided
  • large cloves garlic, minced
  • tablespoons soy sauce, divided (2/1)
  • 3 to 4 cups small broccoli florets
  • 1/2 cup water
  • ounces Somen noodles (or other very thin wheat noodles)
  1. Start boiling a pot of water for the noodles. They will only take a couple of minutes to cook.
  2. In a large saute pan with a lid, melt 3 tablespoons of the butter. Add the garlic and cook on low heat just until the garlic becomes fragrant. Stir in two tablespoons of soy sauce.
  3. Add the broccoli florets and pour the water over. Stir, cover and cook on medium heat just until the broccoli becomes crisp tender.
  4. Cook the noodles in the boiling pot of water while you’re waiting on the broccoli Like I said, they will cook very quickly. Drain, saving a little of the cooking liquid.
  5. Stir the noodles into the broccoli along with the last tablespoon of butter and the second tablespoon of soy sauce. Add a little of the noodle cooking liquid to loosen everything up and serve right away.  Makes about 3 sides or two mains
  6. I used ramen noodles

Creamy Garlic Mushroom Sauce from 12tomatoes.com

  • 4 cups mini portabella or crimini mushrooms, sliced
  • ½ yellow onion, chopped
  • 8 oz heavy cream
  • 1 cup milk
  • 3 teaspoons cornstarch
  • 2 tablespoons oil
  • 1 tablespoon unsalted butter
  • 1 tablespoon chopped fresh thyme
  • 3 cloves garlic, minced
  • 1 tablespoon lemon juice
  • 1 tablespoon finely chopped parsley
  • Kosher salt and black pepper, to taste
  1. Melt butter and olive oil in a large skillet on medium-high heat.
  2. Add onions, mushrooms, and thyme to pan, season with salt and pepper. Add garlic and sauté until onions are translucent and mushrooms are golden brown.
  3. Add cornstarch to milk and stir to combine. Pour milk mixture and cream into pan. Lower temperature and simmer for 6-8 minutes, stirring frequently, until sauce has thickened.
  4. Add parsley and lemon juice, stirring to combine. Add salt and pepper, to taste.

Roasted Sweet Potato Sandwich from saveur.com

1 lb. sweet potatoes, peeled and sliced 12” thick lenghwise
1 tbsp. olive oil
1 tsp. ground cumin
12 tsp. ancho chile powder
Kosher salt and freshly gound black pepper, to taste
2 12 tbsp. fresh lime juice
2 tbsp. mince cilantro, plus 12 cup leaves and tender stems
15 cherry tomatoes, quartered
6 sweet, jarred cherry peppers, thinly sliced
2 roasted poblano peppers, thinly sliced
14 cup sour cream
2 hoagie rolls, halved lengthwise

Heat oven to 400°. Toss potatoes, oil, cumin, chile powder, salt, and pepper on a baking sheet and spread into an even layer; roast, flipping once, until cooked and browned, 20 minutes. Mix 2 tbsp. lime juice, minced cilantro, the tomatoes, peppers, salt, and pepper in a bowl; set salsa aside. Stir remaining lime juice and the sour cream in a bowl. To assemble the sandwiches, layer bottom halves of hoagie rolls with potatoes, salsa, sour cream, cilantro leaves, and tops of rolls.