Instant Pot Spinach Mushroom Pasta really is instant….like the pasta is cooked in four minutes, and the remaining ingredients are sauteed in ten-fifteen minutes. The longest chore you have is chopping! A simple recipe with only farm fresh ingredients, is ready to serve in thirty minutes. If you are not cooking in an Instant Pot, cook pasta according to package directions, and saute remaining ingredients according to recipe below. Vegan, gluten free and dairy free.
Chocolate Tea Cake With Whipped Persimmon. I made this chocolate cake purposefully small, so it could be a treat, without being high in calories and sugar. It turned out perfectly–chocolate with a light sweetness, low in carbs and hidden nutrition with yellow squash. The Urban Dictionary defines Tea Cake as: ” pastry, bread, or cake traditionally served with afternoon tea, that can be eaten with the fingers.” By all means, let them eat cake…with their fingers. Vegan, gluten free and dairy free.
Vegetable Fritters With Hot Chili Sauce are perfect for lunch, dinner, snacks, or fancy appetizers. For kids, you can use a milder peanut sauce and they are great finger foods. In my experience, fritters have always been fried, high in fat and short on nutrition. Now, you can have something crunchy, vegetable level nutritious and not fried. To make sure they were very crunchy, I baked half of the fritters for 30 minutes in the Cuisinart Convection Oven at 350 for 30 minutes, and half of the fritters in the regular oven at 375 for 30 minutes– the Cuisinart fritters were definitely crisper. Try them out–everyone will love them and they make great left overs. Vegan, gluten free and dairy free.
Instant Pot Butternut Squash, Bean & Kale Soup. Warm and flavorful, this soup is good for that cold day that nothing else will do. This soup has a delicious combination of squash, kale, white beans with a smooth basil cream and topped with garlic croutons. Vegan, gluten free and ,dairy free.