Veggie Bean Barley Soup in the Pressure Cooker

I love soup in the cold months, especially on a rainy day. Do you? This hardy soup is easy and can be frozen, as well. It can be cooked in a pressure cooker (or Instapot) or a standard pan. Ingredients 10 cups of vegetable broth or water and broth mix 1.5 cup uncooked barley 2 tablespoons of olive oil 1 onion, diced (sauté in the olive oil if desired) 2 cans canned diced tomatoes 2 carrots, peeled and sliced 2 stalks celery, chopped 2 zucchini’s, chopped 1 onion, chopped 2 tablespoons of dried parsley 1 bag of frozen corn kernels … Continue reading

Apple, Persimmon, Cranberry Crisp

  When two friends show up with gifts – one with persimmons and one with apples, it must be time to make a pie! Ingredients Filling 5 persimmons, peeled and sliced 4 apples, peels and sliced 1 cup dried cranberries 1 lemon, juiced 3 tablespoons turbinado sugar ½ teaspoon ginger 2 teaspoons cornstarch 1 teaspoon lemon zest Crumble 1 cup flour 1 cup oats 8 tablespoons vegan butter ½ cup turbinado sugar ½ teaspoon salt 1 teaspoon cinnamon Process Mix all filling ingredients and place in a deep pie pan or baking dish. Mix all crumble ingredients and cut butter … Continue reading

No Bake Choco Coco Peanut Protein Cookies

This recipe, adapted from Minimalist Baker, really could not be easier! They are delicious, simple to make, very rich, and even give you some protein! Ingredients 1/2 cup maple syrup 5 Tbsp oat or other non-dairy milk 6 Tbsp coconut oil  6 Tbsp unsweetened cocoa powder  2 1/2 cups oats  2/3 cup peanut butter 1 tsp vanilla extract 1/2 tsp sea salt 1 cup mini vegan chocolate chips  1 cup shredded coconut  1/2 cup vegan protein powder 1/4 cup turbinado sugar   Instructions Line a baking sheet with parchment paper. Place maple syrup, oat milk, coconut oil, cocoa powder, and vanilla in a medium saucepan and bring to a low boil over medium … Continue reading