Irish Cream 2.0 – The Fast One

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 … Continue reading

Mediterranean Lentil Stew

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 … Continue reading

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