Combine ‘dry basics’ like shredded red cabbage, arugula, shredded kale, baby spinach, baby herb greens, torn romaine leaves, shredded carrot, sliced radishes, and whatever you like that lasts well…
Serves 6 This barbecue sauce has a fresh clean flavor. You can cook the remained down to thicken and use on sandwiches or wraps. Preheat oven to 350 degrees…
Jill Nissinau’s Vegan Under Pressure Serves 6 To get the creamy texture of conventional baked beans, be sure that the beans are well cooked before adding the other ingredients,…
Vegan and Oil Free 2-3 large salads; ingredients are highly variable Toss all ingredients together. Dress with dressing to lightly coat or to taste. Serve immediately or the next…
Delicious in lettuce wraps, as a salad topper, or a sandwich filling
Filling options (cut most veggies lengthwise into 4”x generous 1/4” strips) Cucumber, peeled, seeded Carrot, julienned or grated Baked marinated tofu or tempeh, cut into strips Avocado, cut into…
Inspired by Nora Taylor, noracooks.com Serves 6 (may double recipe) Set the Instant Pot on the Sauté function and when hot add the onion and stir a bit, letting…
Serves 4-6 Dry sauté the onion in a large skillet, non-stick if possible, until translucent, adding a bit of broth to prevent sticking. When light brown, add garlic, another…
Serves 6-8 Grate carrots by hand or using a grating blade of a food processor. Put carrots in a large mixing bowl and add next 4 ingredients, mix. Add…
Serves 6-8 Serve with cooked brown rice or other whole grain Soak beans in water to cover overnight, Rinse and drain. Select ‘sauté’ on the Instant Pot and dry…