Vegetarian Taco Meat

Vegetarian Taco Meat

ingredients:

• 4-5 cups sliced white button mushrooms
• 1 cup roasted cashews (I like them lightly salted)
• 1/8 teaspoon salt (omit if cashews are salted)
• 1 Tablespoon olive oil
• 2-3 Tablespoons homemade taco seasoning
• 1/4 cup water
• Optional: 1/4 cup taco sauce (try out our homemade taco sauce)
• Juice from half of a lime

directions:

1. In a food processor, pulse mushrooms, cashews and salt until it creates a crumbly mixture, Pulse apprx 10-12 times. You want to have little bites of cashews and mushroom in the mixture still, do not over process it.
2. In a large skillet over medium heat, add olive oil and vegetarian taco meat mixture. Cook 4-5 minutes to heat mixture through, turn heat down to low, cook for another 5-8 minutes. Cashews should have very little 'crunch' to them when tasting the mixture.
3. Stir in taco seasoning and water. On low for another 5 minutes.
4. Stir in taco sauce and lime juice before serving into corn tortillas or onto your favorite taco salad!

Instant Pot Corned Beef and Cabbage

Instant Pot Corned Beef and Cabbage

Prep Time

15 mins

Cook Time

1 hr 35 mins

Total Time

1 hr 50 mins

 

I can now make my traditional Crockpot Corned Beef and Cabbage in the instant pot. It cooks up tender in only 90 minutes, and cabbage in just minutes more.

Course: Main Course

Cuisine: American, Instant Pot

Keyword: Instant Pot Corned Beef and Cabbage

Servings: 6

Calories: 405 kcal

Author: Corey Valley

Ingredients

• 4-5 garlic cloves
• 4 cups water
• 2.5-3 lb. corned beef brisket - including spice packet
• 2 lbs petite red potatoes - quartered
• 3 cups baby carrots
• 1 head green cabbage - cut into large wedges

Instructions

1. Place corned beef brisket, spice packet, garlic and 4 cups of water into the instant pot. I used the rack to keep the brisket off the bottom of the pot.
2. Cook on 90 minutes using the meat/stew setting or high pressure for 90 minutes. Once time is up, quick release pressure. Remove corned beef to a platter and cover with foil. Let rest while cooking the vegetables.
3. Without discarding liquid, add potatoes, carrots, and cabbage to pressure cooker, you may remove the rack if desired.
4. Cook at high pressure for 4-5 minutes. Do a quick pressure release before removing vegetables.

Chickpea Stew (Vegan, Gluten-free)

Chickpea Stew (Vegan, Gluten-free)

Ingredients

For: 6 servings

• 1 cup chick peas, dry or two-15 ounce cans chick peas, drained
• 1 tbsp olive oil, (1/4 cup water)
• 1 medium onion, minced
• 2 cloves garlic, minced
• 1/4 cup red bell pepper, chopped
• 1 medium tomato, chopped
• 1 carrot, diced
• 1 tsp dried parsley
• 1/2 tsp dried basil
• 1/2 tsp dried oregano
• 1 tbsp tomato paste
• 2 cups liquid from boiled chickpeas, or vegetable broth
• 1/2 tsp sea salt
• 1/4 tsp Cayenne pepper

Preparation:

10 min

Cooking:

25 min

Ready in:

40 min

Instructions

• If you are using dried chickpeas, sort, wash and soak them overnight. The next day drain and rinse chickpeas.
• Cover with water about 2 inches above chickpeas and bring to boil on medium heat.
• Lower heat to simmer and cook until tender, about 1 hour.
• Drain chickpeas and reserve 2 cups of liquid, set aside.
• If using canned chickpeas, start at step 5.
• Heat oil or water in a large saucepan on medium-high heat. Add onions and cook until soft, about 4 minutes.
• Add garlic and cook for 30 seconds stirring. Add bell pepper, tomatoes, carrots, chickpeas, parsley, basil and oregano.
• Add tomato paste and vegetable broth or reserved chickpeas water (aquafaba), cover and bring to boil. Reduce to a simmer for 20-30 minutes or until thickened.
• Mash some of the chickpeas, with the back of a fork to thicken stew.
• Check seasoning, add cayenne pepper and extra salt and pepper as needed.
• Delicious served with brown rice.

Lemon Spaghetti with Spinach

Lemon Spaghetti with Spinach

These lemon spaghetti with spinach are the perfect recipe for busy weeknights! It's a one pot meal, super delicious, comforting, and 100 % vegan!

 Course Entrée

 Cuisine Italian

 Prep Time 5 minutes

 Cook Time 15 minutes

 Total Time 20 minutes

 Servings 2 people

 Calories 497 kcal

Ingredients

• 1 onion, chopped
• 3 cloves of garlic, minced
• 2 1/2 cups vegetable broth
• 1 cup canned coconut milk (full fat)
• 9 oz spaghetti
• 3 cups fresh spinach
• lemon juice of 1/2 lemon
• 1 teaspoon lemon zest
• salt
• pepper
• red pepper flakes

Instructions

1. In a large pot, heat some oil and sauté the onion for 3 minutes until it becomes translucent. Then add the garlic and cook for another minute.
2. Add the uncoooked spaghetti, the vegetable broth, the coconut milk, and the lemon juice. Stir a couple of times and gently push the spaghetti in the liquid when they're soft enough (this might take a couple of minutes. Try not to break them when they're still too hard). Cook for 15-18 minutes.
3. When the spaghetti are al dente, stir in the spinach and the lemon zest. Cook for 2 more minutes and season with salt, pepper, and red pepper flakes. Enjoy!

One Pan Chicken Lasagna

One Pan Chicken Lasagna

Prep Time

10 mins

Cook Time

20 mins

Total Time

30 mins

 

One Pan Chicken Lasagna is so simple to make in 30 minutes or less at home!  The best chicken lasagna with creamy alfredo sauce and bacon!

Course: Main Course

Cuisine: American

Servings: 6

Author: Nichole

Ingredients

• 6 Slices Bacon, Diced
• 1 Stick Butter
• 2 Cloves Garlic, Minced
• 1 1/2 Cups Heavy Cream
• 1 1/2 Cups Chicken Broth
• 1 Teaspoon Italian Seasoning
• 1/2 Teaspoon Salt
• 1/2 Teaspoon Pepper
• 7 Sheets Lasagna, Broken into pieces
• 2 Cups Shredded Cooked Chicken
• 1 Cup Freshly Shredded Mozzarella Cheese
• 1/2 Cup Freshly Grated Parmesan Cheese
• 2 Teaspoons Parsley, Optional

Instructions

1. Cook the bacon in a large skillet over medium-high heat until cooked through. Remove from the pan to a paper towel-lined plate.
2. Wipe or drain any excess bacon grease from the skillet.
3. Melt the butter in the same skillet, add the garlic and cook stirring constantly for 1 minute.
4. Add the cream, chicken broth, seasonings, lasagna noodles, and cooked chicken to the pan.
5. Bring to a boil, then turn heat to low cover and simmer for 12-15 minutes until noodles are cooked through.
6. Remove the pan from the heat and stir in the mozzarella and parmesan cheese until melted. Top with the cooked bacon and parsley as desired.

Crock Pot Chocolate Peanut Butter Lava Cake

Crock Pot Chocolate Peanut Butter Lava Cake

Crock Pot Chocolate Peanut Butter Lava Cake

This mouth-watering, completely ah-mazing cake is a great way to treat yourself!

Prep Time10 mins

Cook Time1 hr 30 mins

Total Time1 hr 40 mins

Dessert

Servings: 12 servings

Author: Aunt Lou

Ingredients

• 2 c all purpose flour
• 1 c sugar
• 12 T baking cocoa divided
• 4 t baking powder
• 1 t salt
• 1 c milk
• 4 T oil
• 2 t vanilla extract
• 2 10 oz bag peanut butter chips
• 1 1/2 c packed brown sugar
• 3 c hot water

Instructions

• Spray crock pot with cooking spray
• Combine flour, sugar, 4 T cocoa, baking powder and salt
• Add milk, oil and vanilla and stir
• Gently stir in one bag of peanut butter chips
• Place in your crock pot and spread evenly
• Combine brown sugar and 8 T cocoa in separate bowl
• Stir in hot water
• Pour mixture evenly over batter (do NOT stir)
• Pour your second bag of peanut butter chips evenly across the top
• Cover and cook on high for 1½ - 2 hours, until cake passes toothpick test
• Turn off crock pot and remove lid
• Let cake stand for 30-40 minutes
• Serve cake and spoon chocolate lava from bottom of crock pot over cake

Notes

• If you look at the Crock Pot Chocolate Lava Cake, you will notice that the measurements are doubled here. I am feeding an army at our "small" group, so I knew that I needed to double it. If you are not feeding an army, you can cut this recipe in half and use a 3-quart crock pot.
• I used my Casserole Crock Pot for this. I love the 9x13 pan for crock pot cakes and casseroles. It just works perfectly. If you don't' have one, I would use a 6-quart slow cooker for this recipe.
• I used Reese's Peanut Butter Chips in mine. I don't usually use name brand ingredients, but they were on sale and cheap. They worked great! You can try it out with your favorite peanut butter chips if you don't have/want to buy Reese's Peanut Butter Chips.
• As with any of our recipes, calorie counts and nutritional information varies greatly depending on which products you choose to use when cooking this dish.
• All slow cookers cook differently, so cooking times are always a basic guideline and should always be tested first in your own slow cooker and time adjusted as needed.