Butternut Squash and Kale Risotto in the Instant Pot

Ingredients 1.5 tablespoons olive oil 2 tablespoons vegan butter 1 medium yellow onion or 3 shallots, finely chopped 4-8 cloves garlic 2 tablespoons fresh rosemary and/or 2 tbsp sage chopped (optional) 3 cups short-grained white rice 1 cup white wine 1 large butternut squash, peeled and cubed  1 medium bunch of kale, de-stemmed and chopped 6 ½ cups veg broth  1 cup vegan parmesan cheese grated, about 2 ounces Lemon juice (optional) Salt and pepper to taste Instructions Sauté the shallots or onion in the oil and butter for about 5 minutes.  Add garlic and cook for about 1 minute. … Continue reading

Cheezy Instant Pot Potato Soup

With the spouse fresh out of the dentist’s chair, me with a sore throat, and a crusty homemade sourdough to eat, soup seemed like the way to go with dinner. Pondering the available vegetables resulted in a plan for potato soup which turned out to be an A+ choice! Cheezy Potato Soup in the Instant Pot Ingredients 2 tablespoons olive oil 1-2 medium onions, diced 3-5 cloves garlic, minced 6 cups vegetable or faux chicken broth 3-4 lbs potatoes, peeled and chopped into 1 inch cubes  3-4 carrots peeled and sliced 2 cups unsweetened soy or almond milk 4 tablespoons … Continue reading

Thai-Inspired Eggplant Noodles

I had two pretty eggplants from Imperfect Foods, a giant box of amazing avocados from my super cousin, and the will to cook something tasty. It was well received! Ingredients 1 lb spaghetti 2 medium to large eggplants peeled and cut in small cubes 2 T olive oil 2 T toasted sesame oil 4 cloves garlic, minced 1 T fresh ginger, minced or 1.5 tsp powdered ginger  1 red pepper, diced 2 cups veggie or faux chicken broth 4 T soy sauce 3 T balsamic vinegar 2 T brown sugar 2 tsp sriracha 1 T cornstarch 1 cup roasted peanuts, … Continue reading