Category Archives: Vegan Recipes

Irish Cream 2.0 – The Fast One

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A few years ago, I posted an Irish cream recipe that involved making sweetened condensed milk as part of the process. I still love that one, and probably prefer it slightly. But, I also have a faster recipe for times when I’m not going to stand over the stove stirring.

Ingredients

  • 1-1.5 cups Irish Whisky
  • 1 small can (about 11.25 oz) sweetened condensed coconut milk
  • 1 cup soy milk or soy half & half (or other non-dairy milk – the creamier the better)
  • ¼ cup chocolate syrup
  • 2 tsp instant coffee or espresso
  • 1 tsp vanilla extract
  • ½ tsp almond extract (optional)

Process

Combine and whisk or blend on low speed. Enjoy!

Mediterranean Lentil Stew

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Delicious and comforting stew for fall days!

Ingredients

  • 1 lb dried lentils (your choice of black, brown, or green)
  • ½ lb dried cannellini beans
  • 1 medium onion, diced
  • 1 medium red bell pepper, diced
  • 3 celery stalks, sliced
  • 2 cans tomato paste
  • 4 tbsp Better than Bouillon vegetarian chicken concentrate (or ~6 TBSP vegan broth powder)
  • ⅔ cup sun-dried tomatoes in oil, chopped
  • 1 tsp turmeric
  • 1 tbsp dill
  • salt and pepper to taste
  • optional ⅔ cup texturized vegetable protein

Process

Add cannellini beans, onion, celery, to Instant Pot with enough water to cover them by about two inches. Cook on high pressure for 12 minutes and then vent to release.

Add lentils, tomatoes, bouillon, spices, along with enough water to again cover cover by about two inches. Cook on high pressure for 9 minutes and then vent to release.

Put the instant pot on sauté. Add tomato paste and stir in. If you would like to add some TVP for the extra chew, add it here. Then allow to cook, stirring often but gently, until the beans and lentils are as soft as you would like. This only took 5 minutes for me today, but that varies with age of the beans and other factors.

Serve with rice or just some nice crusty bread. We had it with pearl couscous, avocado, sour cream, and hot sauce.

Butternut Squash and Kale Risotto in the Instant Pot

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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

  1. Sauté the shallots or onion in the oil and butter for about 5 minutes. 
  2. Add garlic and cook for about 1 minute. You can add rosemary or sage here if you wish.
  3. Add the wine, using it to deglaze the pan, and allow it to come to a simmer.
  4. Add the rice and cook, stirring constantly, until the wine is absorbed. 
  5. Stir in the broth, kale, and squash.
  6. Pressure cook the risotto at high pressure for 6 minutes, then quick release. 
  7. If there is some liquid on top, gently stir it in.
  8. Add salt and pepper, cheese, parsley/sage, and lemon juice.
  9. Serve!