These are the recipes I have liked and used more than once:
- Zucchini Fritters
- Pressure Cooker Thai Peanut Chicken & Noodles
- GF Sweet Potato Pancakes
- Instant Pot Zuppa Toscana Soup
- Cauliflower and Parsnip Soup
- Instant Pot Pulled Pork
- Cheesy Cauliflower Casserole
Zucchini Fritters from https://lovingitvegan.com/vegan-zucchini-fritters/
INGREDIENTS
3 and 1/2 cups (490g) Grated Zucchini (measured/weighed before squeezing out excess water)
1 tsp Salt
1 cup (125g) All Purpose Flour
1/4 cup (15g) Nutritional Yeast
1 and 1/2 tsp Baking Powder
1/2 tsp Crushed Garlic
2 Spring Onions (Chopped)
1/4 cup (56g) Vegan Butter (Melted)
2 Tbsp Olive Oil (for frying)
For Serving (Optional):
Vegan Sour Cream
Chopped Spring Onion
DIRECTIONS
Grate the zucchini and then add it to a mixing bowl. Sprinkle over the salt and mix in. Then leave it for 10 minutes. The salt will help release the excess water from the zucchini. Then use your hands to squeeze the zucchini and drain off excess water. Place the squeezed zucchini into another bowl and leave the water behind. Once the squeezed zucchini is in a fresh mixing bowl, add in the flour, nutritional yeast, baking powder, crushed garlic and chopped spring onions and mix together. It will be very crumbly.* Add in the melted vegan butter and mix into a thick batter. Preheat the oven to 210°F (100°C) and place some parchment paper over a grill rack on a baking tray. This is where you’ll place your fritters to keep them warm. Add 1 Tbsp of olive oil to a frying pan and let it get hot. Once hot, use an ice cream scoop/cookie scoop to scoop out even sized amounts of batter into the frying pan. If you don’t have a cookie scoop just use around 1/4 cup for each fritter. Use your spatula to press it down from the top and flatten. Depending on the size of your pan you can cook a few at a time. I was able to do 4 at a time. Let it cook for a few minutes and then flip over – around 3 minutes per side. When both sides are nicely browned, then transfer your cooked fritters to the baking tray in the warmed oven to stay warm. Add the remaining Tbsp of olive oil to the frying pan and repeat with your next batch. Serve with some vegan sour cream and chopped spring onions.
Pressure Cooker Thai Peanut Chicken & Noodles from https://www.thecreativebite.com/pressure-cooker-thai-peanut-chicken-noodles/
INGREDIENTS
1 1/2 lb boneless skinless chicken breasts
1 c. Thai peanut sauce
3/4 c. chicken broth
5 oz. stir-fry rice noodles
1 c. sugar snap or snow peas
optional garnishes – chopped peanuts red pepper flakes, green onions & cilantro
DIRECTIONS
Turn your electric pressure cooker to saute and lightly saute the peas for 1-2 until just slightly cooked. Remove peas and set aside. Turn off of saute. Add the chicken, Thai peanut sauce and broth to the pot. Cook on high pressure for 12 minutes. Release the steam by turning the nozzle and remove the chicken from pot, leaving the sauce. To the sauce, add the noodles and ensure all of the dry noodles are submerged in sauce. Top with the peas and replace the cover as quickly as possible. Change the settings to slow cooker (normal), and cook for 10 minutes or until the noodles are soft but firm. Meanwhile, shred the chicken breasts and set aside. Remove the lid of the pressure cooker and give the noodles a good stir. Add the chicken back to the pot with the noodles. Cook on slow cooker mode for an additional 10 minutes. Serve warm.
Thai Peanut Sauce
INGREDIENTS
3/4 c. light coconut milk
1/2 c. peanut butter
2 Tbsp. sesame oil
1/4 c. fresh lime juice
2 Tbsp. soy sauce
3-4 thai chili peppers seeded, deveined & chopped -OR- 1 1/2 tsp. crushed red pepper flakes
1 Tbsp. rice wine vinegar
1 Tbsp. honey
1/4 tsp.ground ginger
DIRECTIONS
Place all of the ingredients in a blender and puree for 60 seconds or until smooth. Store refrigerated for up to one week.
GF Sweet Potato Pancakes from https://www.yummytoddlerfood.com/recipes/breakfast/whole-grain-sweet-potato-pancakes/print/3659/
INGREDIENTS
1 medium sweet potato
1 cup gluten free or whole wheat flour
1 teaspoon cinnamon
1 teaspoon baking powder
1 teaspoon vanilla
2 eggs
1 cup milk
2 tablespoons melted butter or neutral oil, plus more for cooking
DIRECTIONS
To cook the sweet potato, either place it on a foil-lined pie plate or baking sheet, poke holes with a paring knife, and roast for about an hour at 400 degrees F. Or, peel and dice the sweet potato and place in a heat-proof bowl (a 4-cup glass measuring cup works well) and cover with about 2 inches of water. Cook in the microwave until tender, about 5-6 minutes. Let cool slightly. Drain and mash lightly with the back of a spoon. Let cool slightly. Measure out 1/2 cup of the mashed sweet potato. Add all ingredients to a blender except the flour and blend until smooth. Add the flour and stir in to combine. The batter should be pourable, but thick. (If you don’t have a blender, simply stir together the ingredients. The batter won’t be quite as smooth, but it works fine too.) Heat a nonstick or cast iron pan or griddle over medium-heat. Add a sliver of butter, let melt, and swirl to cover pan. Add a small amount of batter, about 2 tablespoons at a time, and spread the batter thin, about 1/2-inch thick or a smidge thinner. This will help that they cook through. Cook for 3-4 minutes per side or until set and lightly brown. The pancakes should be mostly set and you should see little bubbles around the edges before you turn them over. Add more butter and repeat to cook the rest of the pancakes. Serve warm with syrup, nut butter, or yogurt.
Instant Pot Zuppa Toscana Soup from https://damndelicious.net/2018/03/03/instant-pot-olive-garden-zuppa-toscana-copycat
INGREDIENTS
1 tablespoon olive oil
1 pound mild Italian sausage, casing removed
3 cloves garlic, minced
1 onion, diced
1/2 teaspoon dried oregano
3 russet potatoes, chopped
6 cups chicken broth
Kosher salt and freshly ground black pepper, to taste
1/2 bunch kale, stems removed and leaves chopped
1 cup half and half
DIRECTIONS
Set a 6-qt Instant Pot® to the high saute setting. Add olive oil and sausage. Cook, stirring frequently, until sausage is lightly browned, about 3-5 minutes, making sure to crumble the sausage as it cooks; drain excess fat. Add garlic, onion and oregano. Cook, stirring frequently, until onions have become translucent, about 2-3 minutes. Stir in potatoes and chicken broth; season with salt and pepper, to taste. Select manual setting; adjust pressure to high, and set time for 5 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions. Stir in kale until wilted, about 1-2 minutes. Stir in half and half until heated through, about 1 minute; season with salt and pepper, to taste. Serve immediately.
Cauliflower and Parsnip Soup from https://stephaniesain.com/roasted-cauliflower-and-parsnip-soup/?utm_campaign=yummly&utm_medium=yummly&utm_source=yummly
INGREDIENTS
1 head cauliflower (broken into florets)
1 yellow onion (large, chopped)
1 parsnip (large, peeled and chopped)
3 cloves garlic (finely chopped)
3 tablespoons olive oil (divided)
salt
pepper
1/2 teaspoon thyme
1/4 teaspoon turmeric
1 teaspoon fennel seeds
1 dash nutmeg
1 dash cayenne pepper
4 cups vegetable broth
DIRECTIONS
Preheat oven 400 degrees. Place cauliflower florets, parsnip, and onions in medium mixing bowl. Add 2 tbsp. olive oil, salt & pepper to taste and combine. Place on baking sheet in preheated oven and cook 20-25 minutes until slightly browned. Remove from oven and set aside. Meanwhile heat 1 tbsp. olive oil in dutch oven or soup pan and add garlic. Cook 1-2 minutes then add thyme, turmeric, nutmeg, & cayenne pepper. Cook another minute until fragrant. Add roasted veggies, vegetable broth and bring to boil. Reduce heat and cook 25-30 minutes with lid slightly ajar. Remove from heat and with immersion blender carefully puree veggies until you have creamy texture. Taste for salt & pepper Can garnish with additional fennel seeds. optional toppings: yogurt, olive oil
Instant Pot Pulled Pork from https://www.lecremedelacrumb.com/instant-pot-bbq-pulled-pork/
INGREDIENTS
3 pound pork shoulder cut into 4 large chunks
1 can coca cola may sub dr pepper or root beer
2 1/2 cups bbq sauce see note
1/3 cup brown sugar
4 tablespoons apple cider vinegar
2 teaspoons garlic powder
1 teaspoon onion powder
6 hamburger buns for serving
DIRECTIONS
Add pork to a lightly greased pressure cooker/instant pot. Pour coca cola over the pork. Stir together 2 cups bbq sauce, brown sugar, apple cider vinegar, garlic powder, and onion powder. Pour over pork. Place lid on the pressure cooker, sliding into the locked position. Set to pressure cook for 45 minutes. Do a natural release for 10 minutes, then turn valve to the vent position. Once float valve has dropped, remove lid. Use two forks to shred pork into small chunks. Use a slotted spoon to transfer pork to a bowl (discard liquid from pressure cooker) and stir remaining 1/2 cup bbq sauce with shredded pork. Serve pulled pork on hamburger buns. Optional sandwich toppings to take your pulled pork to the next level: mayo, extra bbq sauce, and cole slaw.
Cheesy Cauliflower Casserole from https://www.delish.com/cooking/recipe-ideas/recipes/a50583/cheesy-cauliflower-bake-recipe/
INGREDIENTS
1 1/2 large heads cauliflower
6 tbsp. butter, plus more for buttering dish
1/2 c. heavy cream
6 tbsp. butter
3 cloves garlic, minced
2 c.grated white cheddar
1 c. freshly grated Parmesan
1 tbsp. fresh thyme leaves
kosher salt
Freshly ground black pepper
DIRECTIONS
Preheat oven to 400º. In a large pot of salted boiling water, cook cauliflower until tender, 8 minutes. Drain well. Butter a large baking dish. Add half the cauliflower and pour over half the heavy cream. Dot with half the butter, sprinkle with half the garlic, cheddar, Parmesan, and thyme. Repeat with remaining ingredients and season with salt and pepper. Bake until cheese is melty and deeply golden, 30 minutes. Let cool 5 minutes, then serve.
Rachel Author Barnard 