I get asked all the time to share my Instagram or Facebook posts here on my blog so that it is easier to access for recipes. I admit, there comes a time when I access my own recipes posted here in a pinch for meal ideas. 🙂 This one is one our favorites and the ingredients are easy to change up any time depending on what you have in your cupboard or fridge. Enjoy!
Add the following to your Instant Pot (see below for a non Instant Pot variation): 2 cups veggie broth 1 tbsp apple cider vinegar 3-4 tbsp maple syrup 1 tbsp Tamari Fresh garlic or 1/2 tsp garlic powder Fresh ginger or 1/2 tsp ground ginger 1/2 tsp ground turmeric Stir to combine. I then added 3 squares of brown rice ramen noodles (found at Costco). Cubed tofu (I often used Trader Joe’s) A bag of frozen veggies plus extra frozen broccoli or kale! Set the Instant Pot to 2 minutes. When 2 minutes are up, release pressure and stir. Top with sriracha if you like it spicy.
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If you do not have an Instant Pot, no problem! Just add the first 7 ingredients (broth through turmeric) into a pot and bring to a low boil. Add the noodles and cook until they start to loosen up and separate. Add the frozen veggies (or fresh) on top and let cook through until desired texture. Let the pot sit covered for a while to let the veggies fully defrost and cook. Then you can turn the heat off and let it sit covered for another 5-10 minutes to let the flavors combine.
Like my last recipe post, I shared this on Instagram but figured it was nice to share it here as well. I often use my own recipe page to give myself meal ideas.
This meal really comes together fast when you have the grains precooked. In this instance, I had rice already precooked left over from another meal in the fridge. The grains can be quinoa, millet, wild rice – whatever you like. Just mix the grains with your favorite salsa in the microwave or on the stove until mixed and heated through.
The base of the bowl is the grains … then you add the veggies.
I cut up a red onion, sliced some baby carrots, zucchini and grabbed some kale and cooked it with only water in a pan. When everything softened I add canned black beans (rinsed and drained or use some of the canned bean liquid to keep the pan fresh and veggies cooking). I added chili powder for seasoning. I cooked everything until heated through.
The sauce on top is a Garlic Cilantro Sauce.
In a Vitamix I added:
1/2 cup water
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1/2 cup cashews (or can use 1/2 cup cannelloni beans)
2 – 4 cloves of garlic
Nutritional Yeast
Juice of 1 lime
Most of bunch of cilantro (had to use it up)
I let the above sit in the Vitamix until the meal was ready as I wanted the cashews to really soften (I was out of white beans tonight).
I poured the sauce over the top of the bowl and voila, dinner was served.
I posted this a few weeks ago on my Instagram page but I know a few who really like it when I post the recipes here because they are not on Instagram. 🙂
This recipe came together really out of “what we had left in our fridge and freezer” during our time here in quarantine.
Vans has been doing almost all the shopping for us. He found this bag of frozen pre cooked black beans at our local grocery store and I thought they were perfect for easy toss together meals. I was right.
The bag of Fire Roasted Bell Peppers and Onions I got from Trader Joes a while ago and keep on hand for stir-fries and stews.
So here we go!
Into your Pressure Cooker add the following:
Half a bag of the Fire Roasted Peppers and Onions
Half a bag of the frozen black beans (could try from a can too)
1 sweet potato peeled and cubed
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1/2 cup of quinoa
3 cups of low sodium veggie broth
Half a bag of frozen broccoli (again, all that we had in the house)
Garlic powder to your liking (we like it a lot)
1/2 tbsp of Chili Seasoning Blend or Chili Lime Seasoning
A cup of your favorite salsa
Fresh kale on top
I added everything to my pressure cooker in that order and I set the timer to 10 minutes and left for a walk. When I came home the pressure had released naturally. I added fresh cilantro and lime juice ( my favorite).
Cauliflower Crazy Curry – because I literally tossed this together in the 5 free minutes I had. (I had posted this on Instagram & Facebook a few weeks ago, adding it here for ease and reference.) Add to your Instant Pot in this order: 1 carton of slow sodium veggie broth 1 cup yellow split peas 1 onion chopped Stir Thai House Red Curry Paste – guessing two tablespoons?? A few sprinkles of Turmeric and Garlic powder Stir 3-4 large yellow potatoes chopped into small-ish pieces 1-2 zucchini chopped into similar size as the potatoes 1 head of cauliflower chopped Put the lid on. Set to 10 mins and let pressure release naturally. When done, stir it all together and let sit for a bit to cool and have the flavors combine. Enjoy!
CROCK-POT Variation: Put everything into the crock-pot on high for 4 hours or until soft. Thank you to Michele on Facebook who came through with this crock-pot variation!
UPDATE – I recently made this subbing Sweet Potatoes for Yukon (skins on) and split-red lentils for yellow split peas. It was just as delicious though I think I prefer the yellow potatoes for more of the chew factor as the sweet potatoes dissolved but it still tasted great and looks so pretty! Again, even better the next day.
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If you follow me on Instagram, then you may have seen my teaser for these muffins.
I wanted to test the recipe out again, a few different ways to give you options and because I had one child love them and another not so much (story of my life). Vans and I however, inhaled them.
This time around, I only changed a few ingredients but the end result was that both kids loved them (fresh out of the oven) and now I have twice as many muffins in my fridge. Winning!
So here is my recipe for Beautiful Beet Muffins with some variations and notes added below. I’ve made them using the ingredients listed so if you vary something, let me know. These are pretty flexible and I may continue to play around with the recipe.
Also, if you are interested in trying Beet Boost (great for this recipe and for a ton of others like hummus, pre-workout smoothies and beet pancakes etc), then use the code TRAILMOMMA to receive 15% off your purchase at check out. However, I also made these muffins using real beets, see below.
BEAUTIFUL BEET MUFFINS
Ingredients
2 cups oat flour (I used gluten free – I take 2 cups of oats and grind them in a blender to make oat flour)
1/2 cup oats (whole, not ground)
2 tsp baking powder
1 cup nondairy milk (I used almond)
1 Tablespoon Beet Boost PowderOR 2 small cooked, peeled beets* – see photo below
1 ripe banana OR 1/2 cup apple sauce (I made the recipe both ways)*
Vegan Chocolate Chips (your preference – 1/2 cup seems good)*
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2. Add 2 cups of oat flour to a large bowl (I make oat flour by taking 2 cups of oats and blending them into a flour).
3. Add the 2 tsp of baking powder and whisk.
4. Add the 1/2 cup of whole oats, whisk again.
5. To a blender add 1 cup of the nondairy milk, the 1 tablespoon of Beet Boost Powder, the banana or 1/2 cup applesauce (whichever you choose). If you are NOT using the Beet Boost Powder, add the two small steamed (and cooled) beets to the blender. I used precooked beets that are sold at Trader Joe’s and Costco. See the photo below for sizing – the tablespoon shown is for size.
6. Turn the blender on and blend everything until completely combined.
7. Pour the blender mixture into the bowl filled with flour, baking powder and oats.
8. Mix until thoroughly combined.
9. Stir in chocolate chips and mix again.
10. Pour into lined muffin tin and bake for 15 minutes. Use a toothpick when done to see if they are done. I haven’t had to bake them more than 15 minutes ever.
On left: Beet Boost Muffins * On the right: Steamed Beet Muffins
As you can see, the Beet Boost Muffins create a darker colored, very pretty muffin. That’s also because Beet Boost has cherry in it as well. Flavor wise, they both were equally good. I did a blind taste test with my kids and they said the Beet Boost Muffins had a good flavor and texture and that Steamed Beet Muffins had a little less flavor (still good) and the texture was a tad more chewy. 🙂 They liked both so win win for me.
*Some notes and thoughts.
I first tried the recipe using a ripe banana. Seemed odd to do but it is all that I had. It tasted great. You did not taste the banana and my picky 10 year old who hates bananas, didn’t even KNOW there were bananas in it. My 7 year old, who likes bananas, oddly didn’t like that batch of muffins.
This round, I tried to applesauce. They made the muffins a tad softer and chewier than the bananas. Both kids liked them and I tend to always have applesauce in the pantry for baking whereas we go through bananas sometimes like water so this is a nice option to have.
Finally the chocolate chips. This usually is the “draw” to get my kids to even try my weird creations. “It has chocolate chips? Sure we’ll try it!” But if chocolate chips are not your thing, or you have allergies I would recommend either adding dried cherries or maybe even some chopped walnuts instead. I have not tried either so if you do, let me know.
Overall, a fun recipe to make that would be great for Valentine’s Day or any day. I am thrilled my kiddos like them and they can help me make them the recipe is that simple!
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