Recipes

Posts that contain a recipe.

Mushroom Risotto (Instant Pot)

karenwpullen Main Dishes, Recipes, Side Dishes , , ,
Prep Time10 minutes
Cook Time15 minutes
Print Recipe

Mushroom Risotto in the Instant Pot

Risotto in the Instant Pot is a real game-changer. A bit of sauté then pressure-cook for six minutes!
After cooking, you can add a cup of peas, or some sautéed spinach or asparagus.
Course: Main Course, Side Dish
Servings: 4

Equipment

  • 1 instant pot pressure cooker

Ingredients

  • one half onion chopped
  • 4 cloves garlic
  • 8 ounces mushrooms sliced
  • 1/2 tsp salt use less if salted broth
  • 1/2 tsp thyme dried
  • 1/2 tsp tarragon
  • dash black pepper
  • 1 tsp olive oil
  • 1 cup arborio rice
  • 2 1/4 cup vegetable broth low-sodium
  • 2 tsp mushroom powder optional
  • 2 Tbs pine nuts toasted
  • 2 Tbs vegan parm

Instructions

  • Put the Instant Pot on sauté. Add onion, garlic and a good pinch of salt and mix and cook in 2 Tbs water for 1-2 mins.
  • Add the mushrooms and mix in. Continue to cook for 3 to 4 mins. Add 2 tbsp water or white wine to deglaze in between.
  • Add the herbs and black pepper; mix. Add arborio rice and 1 tsp oil and mix well to coat the rice. Stir for 1-2 minutes.
  • Add water or broth and salt. Mix well. Pressure cook for 6 mins
  • Once the pot has finished the cooking time, quick release the pressure from the pot.
  • Open the lid, stir. Taste and adjust salt and flavor if needed. Let sit for a minute.
  • Serve in a big bowl, topped with vegan parm and toasted pine nuts.

Polenta, Mushrooms, and Spinach

karenwpullen Main Dishes, Recipes , , ,
Prep Time5 minutes
Cook Time15 minutes
Print Recipe

Polenta, Mushrooms, and Spinach

Warm and creamy comfort food. Use quick-cooking polenta, also known as yellow corn grits, to save time (and all that stirring).
Course: Main Course
Cuisine: Italian
Keyword: comfort, creamy, mushrooms
Servings: 4

Ingredients

  • 1 cup quick-cooking polenta I use Bob's Red Mill brand.
  • 3 cups water
  • 1/2 tsp salt
  • 2 tsp miso paste white, stirred into 1 Tbs water
  • 1 Tbs nutritional yeast
  • 1 onion finely chopped
  • 1 pound mushrooms any kind
  • 2 cloves garlic
  • 1 bunch fresh spinach

Instructions

  • Bring water and salt to a boil. Add polenta and reduce heat. Cook slowly for about 5 minutes, stirring occasionally. Remove from heat, cover and let stand for a couple minutes.
  • Stir in the nutritional yeast and the miso-water mixture.
  • Sauté the onion over medium heat in a tablespoon or two of water.
  • Add the mushrooms and chopped garlic and sauté until all liquid evaporates and the mushrooms are slightly brown. Season with salt and pepper.
  • Rinse the spinach and chop off the stems. Put it into a pot, cover, and cook for 2 minutes until wilted.
  • For each serving, spoon into a bowl a cup of polenta, 1/4 of the wilted spinach, and 1/4 of the mushrooms.

Zucchini Muffins

karenwpullen Breakfast, Recipes, Side Dishes, Snacks, Dips, and Smoothies , , ,

No-oil, lightly sweetened, these make the perfect healthy snack.

Prep Time15 minutes
Cook Time35 minutes
Print Recipe

Zucchini Muffins

Course: Breakfast, Snack

Ingredients

  • 1 1/2 cups white whole wheat flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1 banana, ripe, mashed
  • 1/3 cup maple syrup
  • 1/3 cup plant milk unsweetened
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon ground flax
  • 2 1/2 tablespoons water
  • 1 cup grated zucchini
  • 1/4 cup vegan chocolate chips optional
  • 1/4 cup chopped walnuts optional

Instructions

  • Preheat the oven to 350°.
  • In a small bowl, mix the ground flax and water. Set aside for five minutes to make a flax egg.
  • Combine the apple cider vinegar with almond milk and set aside, also for 5 minutes.
  • Shred the zucchini using a box grater. Measure out 1 cup, packed.
  • In a medium bowl, mash the banana with no lumps; it should be liquified.
  • In a large bowl, combine the flour, baking powder, baking soda, cinnamon, and salt.
  • To the bowl with the banana add the flax egg, curdled milk, and maple syrup.
  • To the large bowl with the flour, add the wet ingredients. Stir slowly to mix wet and dry, but do not over-mix. Once the ingredients are combined, fold in the shredded zucchini. Add the chopped walnuts and chocolate chips if you choose.
  • Prepare a muffin tin. I use silicone cups. Or you could use paper liners. Fill the cups 3/4 full; you should have enough batter for 12 muffins.
  • Bake 30-35 minutes on the center rack, until tops are golden brown. Allow to cool completely before serving.