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.
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).
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.
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!
Something to know about me: 1) I love yellow split peas (and green split peas – I don’t discriminate), 2) I love anything with turmeric (it does wonders for the body and reducing inflammation) and 3) I love my Instant Pot (um, duh?!). So this soup was sort of a no brainer and you know what? It totally worked! Enjoy and let me know what you think!
TURMERIC SOUP
1.5 cups yellow split peas
1 onion, chopped
2 tsp garlic powder
1 tsp ground turmeric
1 carton of low sodium veggie broth (about 4 cups)
Kale or spinach (I used handfuls of both as that’s what I had on hand)
Green onions (optional but gives it a great flavor)
Chop your onions (try not to cry), toss them into your pressure cooker. Add the split peas, the garlic powder and turmeric. Add the whole carton of the low sodium veggie broth and stir.
Cook on manual for 10 minutes with the pressure valve set to sealing. Let pressure come down naturally.
When the pressure button drops, remove the lid (be careful of the steam), and add your kale and spinach and stir. Put the lid back on for one more minute to let the green cook down. NOTE: the peas cook down really well, they almost dissolve but if you want a pureed extra smooth soup, use an immersion blender before adding the greens. I prefer a soup with a little more chunk to it, so I did not puree before serving. Â
Serve with sliced green onions, red pepper flakes and crushed black pepper on top. I roasted some delicata squash in the oven to have on the side but really, the soup was enough for me.
If I was sent to a deserted island and could only eat 5 things … steel cut oats would most definitely make my list. Random Trailmomma Recipe coming at ya.
Instant Pot Deserted Island Oats
1 cup gluten free steel cut oats
2 cups low sodium veggie broth
1 cup water
1 can cannellini beans (rinsed & drained)
1/3 cup nutritional yeast
1-2 tsp garlic powder
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1 16 oz bag of frozen broccoli (or any greens you like)
1/2-1 cup salsa
Add everything except the broccoli and salsa to your Instant Pot. Stir. Add broccoli on top. Set to Manual for 4 minutes. Let pressure release naturally. Add salsa and stir. Enjoy.