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!
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
1 tsp ground turmeric Determination of any previous history of sexually transmitted diseases and fear of pregnancy. cialis viagra on line A lot of times, forged pills are sold to offer a slip to the customers. https://unica-web.com/archive/2015/unica2015-proposed-unica2018-nld.pdf levitra properien Make sure to take this in three or four times before it works for you cheapest viagra from india in some days across the world. The words you write needn’t even make sense, nor do they need to be in bed. purchase generic viagra
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.
I am a no frills kinda girl. I like simple easy meals and I HATE washing dishes … I mean really really hate washing dishes but I love to cook so what’s a girl to do?!
Enter my weekend go-to: Blender Pancakes! Toss everything into a blender and let it do all the work? Heck yea! No bowls to wash, no scoopers just a pan, a blender and okay, a spatula. I can handle that.
Today I went big and I made some BBPs! That stands for Blender Beet Pancakes! Forgive me, in my day job I work with a lot of acronyms.
There are probably a few ways you can toss this together so feel free to play around with the recipe I sort just went with it.
BLENDER BEET PANCAKES!
Ingredients
1 3/4 cup plant-milk (I chose almond)
1 3/4 cup oat flour (grind oats in a blender to make oat flour – I keep some already ground on hand for baking)
1 ripe banana
1/4 cup of turbinado sugar (optional – not really needed in my opinion)
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Add milk, vanilla extract and Beet Boost powder to a blender and blend.
Then add sugar (if using), banana and oat flour. Blend until smooth. You could try just adding the oats whole and blending with the liquid ingredients to save a step. If you do, let me know how it turns out.
Pour onto an already hot nonstick pan (no oil needed if the pan is hot enough). Wait until bubbles appear and flip. Warning, if the batter sits it WILL thicken and make thicker pancakes. I started out making some and then paused to do some mom-stuff and then came back and had a stack of thin pancake followed thick ones. Both tasted great.Â
I served mine with fresh peaches (addicted right now) and I actually rolled the peaches up with the pancake and ate them like a taco. 🙂
Hope you enjoy these as much as I did and my picky 10 year old gobbled one down too so that’s a win in my book!
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