Bok Choy Stir Fry

 https://www.allrecipes.com/recipe/167331/spicy-bok-choy-in-garlic-sauce/

Apple Cake

2 cups sugar
6 Tbsp butter
2 eggs
4 cups diced apples
2 tsp vanilla
2 cups flour
1 tsp salt
1 tsp nutmeg
1 tsp cinnamon
2 tsp baking powder

1. Cream sugar, butter, eggs, and vanilla.  Fold in apples.
2. In a separate bowl, mix flour, salt, nutmeg, cinnamon, baking powder.
3. Combine wet and dry ingredients.  Press into a 9X13 inch greased baking dish.  Bake for one hour at 350 degrees F.

Source: Whitney!

Try #1 and #2 - December 2022

I made this for small group, and it was delicious!  Especially good still warm.  So yummy I made it again a few weeks later.

Red Bean Jambalaya

 

Overnight Cinnamon Rolls

https://sallysbakingaddiction.com/overnight-cinnamon-rolls/

Abby made these for Christmas morning and they were so delicious!

Creamy White Bean Soup

1 onion, diced

2 celery stalks, diced

2 carrots, peeled and diced

4 garlic cloves, minced

1 cup low-sodium vegetable broth

1 cup water

3 (15-ounce) cans cannellini beans, rinsed and drained, or 4 1/2 cups cooked cannellini beans, divided

1 tsp smoked paprika

1/2 tsp dried rosemary

1/4 tsp dried thyme

1/2 tsp sea salt

1/4 tsp black pepper

1/4 cup chopped parsley

1. In a large stockpot over medium-high heat, saute the onion, celery, carrots, and garlic in a small amount of water until tender, about 8 minutes.

2. Combine the vegetable broth, water, and 2 cans of cannellini beans in a blender. Blend until smooth and creamy.

3. Add the blended beans to the vegetables in the pot, along with the remaining 1 can of whole beans and all the seasonings. Simmer on low for 20 to 30 minutes to allow the flavors to bloom. Serve warm.

Source: The PlantPure Kitchen

Try #1: November 2022
This was delicious!  Surprisingly flavorful.  Freezes well.

Roasted Beets and Sautéed Beet Greens

1 bunch beets with greens

¼ cup olive oil, divided

2 cloves garlic, minced

2 Tbsp chopped onion (optional)

Salt and pepper to taste

1 Tbsp red wine vinegar (optional)

1. Preheat the oven to 350 degrees F. Wash the beets thoroughly, leaving the skins on, and remove the greens. Rinse greens, removing any large stems, and set aside. Place the beets in a small baking dish or roasting pan, and toss with 2 tablespoons of olive oil. If you wish to peel the beets, it is easier to do so once they have been roasted.  Cover, and bake for 45 to 60 minutes, or until a knife can slide easily through the largest beet.

**Alternatively, cook beets in the Instant Pot: 

Place a rack in the bottom of a 6 Qt Instant Pot and add 1 cup water. Place beets on the rack in a single layer and cook according to the time chart depending on the beet diameters and desired doneness.

These chart timings produce soft beets that are easily pierced with a knife. For beets that are more crisp-tender, reduce cooking time by 5 minutes. Cook the beets on high pressure followed by a quick pressure release.

Very small beets (1.5” to 1.75” diameter) – 15 minutes

Small beets (2” diameter) – 20 minutes

Medium beets (2 1/4” diameter) – 25 minutes

Medium-large beets (2 1/2” diameter) – 30 minutes

Large beets (2 3/4” diameter) – 35 minutes

Extra Large beets (3” diameter) – 40 minutes

2. When the roasted beets are almost done, heat the remaining 2 tablespoons olive oil in a skillet over medium-low heat. Add the garlic and onion, and cook for a minute. Tear the beet greens into 2 to 3 inch pieces, and add them to the skillet. Cook and stir until greens are wilted and tender. Season with salt and pepper. Serve the greens as is, and the roasted beets sliced with either red-wine vinegar, or butter and salt and pepper.

Source: https://www.allrecipes.com/recipe/54484/roasted-beets-and-sauteed-beet-greens/

https://natashaskitchen.com/instant-pot-beets/

Cauliflower Casserole with Cashew Cream Sauce (or... Baked Mac and Cheese with Cauliflower!)

1 head cauliflower, trimmed and chopped

1 tsp kosher salt

4 cups cooked elbow macaroni

1/2 cup shredded vegan mozzarella-style cheese (or Parmesan)

Red pepper flakes (optional)

For the sauce:

1 cup raw cashews

Juice of 2 lemons

14 oz can coconut milk

2 Tbsp nutritional yeast

1/4 tsp garlic powder

1 tsp kosher salt

1/2 tsp freshly ground black pepper

1. To make the cream sauce, place the cashews in a medium bowl, cover with boiling water and soak for 15 minutes. Drain the water and transfer the cashews to a blender. Add the lemon juice, coconut milk, nutritional yeast, garlic powder, salt and pepper.  Blend until smooth and set aside.

2. In a large bowl, combine the cauliflower, olive oil, and salt.  Toss well to coat.

3. Place the cauliflower on a baking sheet and roast in a 425 F oven for 25 to 30 minutes, turning halfway through. (Tips for roasting cauliflower here.)

4. Transfer the cauliflower to a large bowl. Add the pasta and cashew sauce. Spread the mixture into a casserole dish and sprinkle the cheese on top. Bake at 400 F until the cheese melts.

5. Allow casserole to cool slightly. Serve with the red pepper flakes (if using).

Source: adapted from Healthy Vegan Air Fryer Cookbook