I’m not a huge fan of fall but I have to admit the season has to offer some amazing fruits and veggies. Some of these vegetables are of course squashes. There are a few different varieties of squashes and I love how versatile these vegetables …
Who doesn’t love lasagna? Multiple layers of pasta and sauce make the perfect comfort food. Even though a lot of people are intimidated by the lasagna making process, they’re surprisingly easy to make. You will find this recipe very simple and quite quick to prep. …
Salad dressings are very easy to make and the options are endless. All you need is your imagination and simple ingredients. This vegan and gluten free salad dressing takes two minutes to make and tastes amazing.
I had some mandarin oranges that nobody was eating, so instead of throwing them out I squeezed them added some tahini, curry powder and a few more ingredients and made this awesome dressing.
Curry powder and mandarin orange pair so well together and the creaminess of the tahini will make it a great dressing for kale salads. This dressing will be enough for two salads and you can store it in the fridge for up to 3 days. So next time you get that big bag of mandarin oranges and get tired of eating them, make this dressing!
- 5 Tbsp runny tahini
- juice from 4 small mandarin oranges
- 1/2 tsp curry powder
- 1/2 tsp maple syrup
- pinch of salt
- pinch of black pepper
- In a small bowl put the mandarin orange juice, curry powder, salt, pepper and maple syrup and mix well.
- Add the tahini slowly and continue stirring until the dressing is creamy (about a minutes).
Split peas are a staple in Greek cuisine. Whether in soups or salads they make a great meal or side dish that is high in fiber and protein. They are easy to cook and pair well with pretty much any dish.
One of my favorite ways to cook split peas is in a soup with other vegetables and spices and then topped of with caramelized onions. This soup is so thick and creamy and the slight sweetened from the caramelized onions compliments the earthiness of the beans so well. I love this meal because it’s pretty quick to prepare, it’s delicious and you can even enjoy this cold the next day.
All you will need for this is split peas, some veggies and of course an Instant Pot. This soup will yield about 3 or 4 servings and can be refrigerated and consumed within 3 or 4 days. Feel free to prepare more caramelized onions if you like them and more water if you like your soup less thick. I am sure you will love this soup!
for the soup:
- 1 1/2 cups green split peas, soaked for at least 3 hours
- half an onion, diced
- 2 carrots, diced
- 2 stalks celery, sliced
- 1 small potato, peeled and diced
- 2 cloves garlic, minced
- 1 vegetable stock cube
- 1 Tbsp olive oil
- 4 cups water, filtered
- 2 bay leaves
- 1/2 tsp garlic salt
- 1/2 tsp turmeric powder
- 1/4 tsp black pepper
- 1/2 tsp white pepper
- 1/2 tsp ginger powder
- 1/2 tsp Italian seasoning
- 1/2 tsp cumin
- 1/4 tsp all spice
for the caramelized onions:
- 1/2 white onion, thinly sliced
- 1 tbsp extra virgin olive oil
- 1/4 tsp molasses
- 1/4 cup water
- Select the Saute mode setting on your Instant pot and add olive oil and onions. Stir for a few minutes or until the onions are translucent (about 3 minutes).
- Add your vegetables, garlic and half cup of water. Mix in your spices (except for the bay leaves) and vegetable stock.
- Let your vegetables sautée for about 5 minutes until all flavors and aromas are released and the vegetable stock is dissolved.
- Drain your fava beans and add them in the Instant Pot. Add the rest of the water and bay leaves and let everything come to a simmer.
- Lock the lid, and make sure that the valve is in the Sealing position. Select the pressure cook mode on normal and set on 15 minutes. (Make sure the Keep Warm button is off).
- While your soup is cooking, you can prepare the caramelized onions by heating up the olive oil in a wide pan on medium high heat and adding your sliced onions. Stir around for a few minutes until they start to soften. Add water and continue stirring until the onions get brown. Add molasses and more water and continue stirring until the onions are soft and dark brown. The whole process will take about 15 minutes and you need to constantly stir so the onions don’t get stuck on the pan.
- When cooking time is complete , allow a Full Natural Pressure Release. When the Valve has dropped, open the lid, stir and let stand for 20 minutes (The longer you let it stand the thicker it will get).
- Remove the bay leaves and serve with the caramelized onions and some olive oil (optional).
If you are looking for a dinner that won’t take hours to prepare and won’t get your kitchen messy but will be delicious and comforting for busy days then this will be it. All you need for this awesome vegan and gluten free casserole, is …
If you love your fats, you are guaranteed to like these oats! Turmeric is known for its amazing health benefits and it’s earthy flavor and combined with coconut milk and a few more spices it gives a heavenly combination whether in lattes or oats. This vegan and gluten free oatmeal will take you no more than 15 minutes to cook and it’s mess free.
I added my favorite Four stigmatic 10 mushroom blend for some added health benefits. Adaptogenic mushrooms are great to add to your routine for immunity support and to energize you in stressful times. The fat from the coconut milk will not only make these oats the creamiest ever, but will aid your body absorb the turmeric better. The caramelized banana is the ideal topping to pair these oats with. The sweetness compliments the earthy flavor of the oats just right. Don’t skip making this breakfast! There’s no better way to start your day with.
- 1 cup quick cook oats
- 1 1/2 cup filtered water
- 1/2 coconut milk can
- 1 tbsp turmeric powder
- dash of black pepper
- 1/2 tsp cinnamon
- 1/2 tsp ginger powder
- 1/2 tsp Four stigmatic 10 mushroom blend
- 2 tbsp maple syrup
- dash of salt
- dash of nutmeg
- 2,3 drops vanilla extract
for caramelized banana:
- half a banana
- 1/4 tsp coconut oil
- In a small saucepan, put your water, coconut milk and oats and set on medium heat
- Add your spices (turmeric, black pepper, cinnamon, ginger powder, nutmeg, salt), adaptogenic blend and maple syrup and stir to combine
- Bring to a boil, then reduce heat on low and let simmer for 5-10 more minutes.
- At this point your oats should be creamy and all liquid should be absorbed. If the mixture is too thick for you, you can add some more water or coconut milk.
- For the caramelized banana, simply cut your banana lengthwise and brush with coconut oil. Put in the microwave for 30 seconds. It should be soft and slightly caramelized on top.
- Serve your oatmeal in a bowl garnished with your banana on top and any other topping you would like (I added coconut flakes and ground flax seeds).