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

Instant Pot Mac and Cheese

1 box (16 ounce) elbow macaroni

4 cups of water

3 Tbsp of butter

2 tsp salt

2 cups of shredded cheddar cheese

1 cup of heavy whipping cream (1 can of evaporated milk(12 ounce) would work or even whole milk), add a little more if needed, 1 Tablespoon at a time 

Inside the instant pot, place the macaroni, water, salt and butter. Set instant pot on 4 minutes manual, manual release pressure (quick release).  After that is done, take lid off and set pot on saute and add whipping cream, and stir. Then slowly add cheese as it melts.

Source: http://www.activehipmomma.com/instant-pot-mac-n-cheese/

Spinach Pasta with Roasted Vegetables

Roasted vegetables

1 large bunch of broccoli (about 1 ½ pounds), florets removed and sliced into bite-sized pieces

1 red bell pepper, sliced into 1-inch squares

1 tablespoon olive oil

Salt

Spinach pasta

8 ounces DeLallo Whole Wheat Linguine or spaghetti

2 tablespoons olive oil

1 shallot bulb, sliced very thin (about ½ cup, sliced)

¼ teaspoon salt

¼ teaspoon red pepper flakes

2 cloves garlic, pressed or minced

12 ounces baby spinach

2 tablespoons balsamic vinegar

1 tablespoon lemon juice

1 tablespoon butter or olive oil

Optional: 1 ounce finely grated Parmesan cheese* (about ¾ cup, grated), plus extra for garnishing

Freshly ground black pepper, to taste

1. To prepare the roasted vegetables (optional, skip for a more simple spinach pasta): Preheat oven to 400 degrees Fahrenheit. Line a large, rimmed baking sheet with parchment paper for easy cleanup. Transfer the sliced broccoli florets and bell pepper to the prepared baking sheet, drizzle with 1 tablespoon olive oil and toss until the vegetables are lightly coated in oil (add a little more olive oil if necessary). Sprinkle with salt, arrange the vegetables in an even layer and bake until the broccoli is tender and caramelized on the edges, tossing halfway, about 25 minutes.

2. Once the vegetables are in the oven, bring a large pot of salted water to boil. Cook the pasta just until al dente, according to package directions. Before draining, carefully reserve about 1 cup of the pasta water. Drain and return the pasta to the pot.

3. To prepare the balsamic spinach, in a large Dutch oven (a 5.5-quart Le Creuset is perfect here) or large sauté pan over medium heat, warm 2 tablespoons olive oil until shimmering. Add the sliced shallot, ¼ teaspoon salt and ¼ teaspoon red pepper flakes. Cook, stirring frequently, until the shallot is translucent, about 3 to 5 minutes. Add the garlic and cook, stirring constantly, until fragrant, about 20 seconds. While stirring constantly, add several big handfuls of spinach at a time until they have wilted, then repeat until all of the spinach is in the pot. Once the spinach has reduced a bit but is still bright green in parts (this happens quickly!), pour in the balsamic vinegar and remove the pot from heat.

4. In your Dutch oven or in a large serving bowl, combine the roasted vegetables and cooked pasta with the spinach mixture. Add 1 tablespoon lemon juice, 1 tablespoon butter or olive oil and optional Parmesan. Drizzle in about ⅓ cup reserved pasta cooking water and gently toss to coat. Season to taste with additional salt (mine needed about ½ teaspoon more) and freshly ground black pepper. Divide into bowls and serve immediately, with extra grated Parmesan on top for bonus presentation points.

NOTES:

CHANGE IT UP: Skip the roasted veggies for a simple weeknight pasta that’s full of greens, or change up the vegetables used.

MAKE IT VEGAN/DAIRY FREE: Use olive oil instead of butter and omit the Parmesan. This pasta is great without the Parmesan, but you could add a light sprinkle of nutritional yeast for some cheesy flavor, if you’d like. Another option for extra savory flavor would be to add about ⅓ cup freshly toasted pine nuts or sliced almonds.

*A NOTE ON PARMESAN: I always get a few comments on recipes that include Parmesan (“It’s not vegetarian!”) but Whole Foods actually makes a great animal rennet-free Parmesan. There’s plenty of flavor in here without the Parmesan, if you’d rather leave it out.

MAKE IT GLUTEN FREE: Choose a good gluten-free pasta (DeLallo makes one!).

Source: https://cookieandkate.com/spinach-pasta-recipe/

Mallowmelt

1/2 cup butter
2 cups butterscotch chips (divided)
2/3 cup packed light brown sugar
2 eggs
2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
3 cups miniature marshmallows (divided)
2 cups semisweet chocolate chips (divided)
1 14oz can of sweetened & condensed milk

1. Preheat oven to 350 degrees F (175 degrees C). 
2. Grease a 9×13 inch metal baking pan. 
3. Using a microwave-safe bowl, melt 1 cup of the butterscotch chips with the butter in the microwave. It’s easiest to work in 20 second intervals, stirring in between. Set aside to cool. (Note: Do not over melt! It’s okay if a few lumps remain.)
4. In a large bowl, stir the brown sugar, eggs, and vanilla until combined.
5. In a small bowl, stir the flour, baking powder and salt until combined.
6. When the butterscotch mixture has cooled, pour into the large bowl and stir to combine with the brown sugar/egg/vanilla mixture. Add the flour mixture and stir until just mixed. 
7. Stir in 2 cups of the marshmallows, 1 cup of chocolate chips and 1/2 cup of the butterscotch chips.
8. Spread the batter evenly into the prepared baking pan. Top with the remaining marshmallows, chocolate, and butterscotch chips, scattering evenly. Drizzle entire can of sweetened & condensed milk evenly over the top. 
9. Bake for 25 to 30 minutes or until set. Top will be browned but still quite gooey. Cool, completely (at least 2-3 hours) and serve! 

Source: https://shannonmessenger.com/keeper-of-lost-cities/recipes.html

Creamy Roasted Cauliflower Soup

1 large head cauliflower (about 2 pounds), cut into bite-size florets
3 tablespoons extra-virgin olive oil, divided
Fine sea salt
1 medium red onion, chopped
2 cloves garlic, pressed or minced
4 cups (32 ounces) vegetable broth
2 tablespoons unsalted butter (or 1/4 cup cashews, see notes below)
1 tablespoon fresh lemon juice, or more if needed
Scant ¼ teaspoon ground nutmeg
For garnish: 2 tablespoons finely chopped fresh flat-leaf parsley, chives and/or green onions

1.Preheat the oven to 425 degrees Fahrenheit. If desired, line a large, rimmed baking sheet with parchment paper for easy cleanup.

2. On the baking sheet, toss the cauliflower with 2 tablespoons of the olive oil until lightly and evenly coated in oil. Arrange the cauliflower in a single layer and sprinkle lightly with salt. Bake until the cauliflower is tender and caramelized on the edges, 25 to 35 minutes, tossing halfway.

3. Once the cauliflower is almost done, in a Dutch oven or soup pot, warm the remaining 1 tablespoon olive oil over medium heat until shimmering. Add the onion and ¼ teaspoon salt. Cook, stirring occasionally, until the onion is softened and turning translucent, 5 to 7 minutes.

4. Add the garlic and cook, stirring constantly, until fragrant, about 30 seconds, then add the broth.

5. Reserve 4 of the prettiest roasted cauliflower florets for garnish. Then transfer the remaining cauliflower to the pot. Increase the heat to medium-high and bring the mixture to a simmer, then reduce the heat as necessary to maintain a gentle simmer. (I added 1/4 cup of cashews at this point.) Cook, stirring occasionally, for 20 minutes, to give the flavors time to meld.

6. Once the soup is done cooking, remove the pot from the heat and let it cool for a few minutes. Then, carefully transfer the hot soup to a blender, working in batches if necessary. (Do not fill past the maximum fill line or the soup could overflow!)

7. Add the butter and blend until smooth. Add the lemon juice and nutmeg and blend again. Add additional salt, to taste (I usually add another ¼ to ¾ teaspoon, depending on the broth). This soup tastes amazing once it’s properly salted! You can also a little more lemon juice, if it needs more zing. Blend again.

8. Top individual bowls of soup with 1 roasted cauliflower floret and a sprinkle of chopped parsley, green onion and/or chives. This soup keeps well in the refrigerator, covered, for about four days, or for several months in the freezer.

MAKE IT DAIRY FREE/VEGAN: Use cashews instead of butter. Soak ¼ cup cashews for 4 hours, then drain and rinse them (if you have a high-powered blender like a Vitamix or Blendtec, you can skip this). Add the cashews when you would add the butter.  (Alternatively, add the cashews into the soup when you add the broth, then blend everything together at the end.)

Source: https://cookieandkate.com/creamy-roasted-cauliflower-soup-recipe/

Try #1 - March 29, 2022

This was easy (despite the long directions!) and delicious.  I followed the recipe but threw in the 1/4 cup cashews when I added the broth to allow them to soften (since I didn't soak them ahead of time).  Then I blended it all together with the stick blender and it worked perfectly!  Creamy, filling soup (and Lucy liked it too!).

Southern-Style Pinto Beans (Instant Pot)

Saute Ingredients:
1 Tbsp mild oil
1 1/2 cups minced onion
4 garlic cloves, minced

Pressure Cooker Ingredients:
3 cups water
2 cups dried pinto beans
1 tsp jalapeno powder, optional (or added some chopped pepper to the saute)
1 tsp liquid smoke
Salt, to taste

1. For the saute, use the saute setting over normal, or medium heat, and heat the oil.  Add the onion and saute until transparent, 5 minutes.  Then add the garlic and saute a minute more.

2. For the pressure cooker, add the water, pinto beans, jalapeno powder and liquid smoke to the onion mixture and stir to combine.  Put the lid on and make sure the steam release handle is set to sealing, or closed; change to the manual setting (pressure cooking) and set the time for 45 minutes.

3. Allow the pressure to release naturally.

Source: The Ultimate Vegan Cookbook for Your Instant Pot, by Kathy Hester