Citrus Pasta Salad

I made this awhile ago, but I promised my cousin I would publish the recipe. I guess better late than never? But it was really good, so I hope she forgives me.

Citrus Pasta Salad

One package rotini, cooked according to package directions
One package vegan chicken, cut into bite sized pieces
4 oranges, peeled and sectioned, and cut in half or smaller
One bunch green onions, sliced
Your favorite herb vinaigrette

Mix all the ingredients together, using as much or as little of the dressing as you like. Toss well, to make sure everything is evenly coated. I chilled mine, but you could eat it immediately if you are hungry enough! Serve. Enjoy!

Egg Roll Bowl

Whenever we get Chinese food, we like to get eggrolls on the side. I like to dip mine in the sauces that are often available. But I've never actually made any of my own. Well, I still haven't. Instead I made a cheat version, and it's delicious!

Egg Roll Bowl

One package of vegan chicken (I used Gardein, but you can also use tofu)
One bag of coleslaw mix
Garlic, as much or as little as your like, minced
One knob of ginger, minced
1 T. soy sauce
One bunch of chopped green onions
Sesame oil

Add everything but the green onions and sesame oil to a wok, and stir fry until the cabbage has softened just a bit. Remove from heat and top each serving with the green onions and a drizzle of the sesame oil. Serve. Enjoy!

West Indian Potato Stew for the Instant Pot

A cold front came in, so instead of needing to run the ac, we were actually snuggling under throws. It's April, and this is probably the last bit of cool we'll have for months to come, but it was welcome. So I thought a stew would be perfect. It was. But mainly it was also chosen because it used items I had on hand, and helped me to NOT have to go to the grocery store.

West Indian Potato Stew for the Instant Pot

One onion, chopped
Garlic, sliced (use as much as you like. I like a LOT)
2 c. white beans (I used two cans, because it's what I had on hand)
4 potatoes, chopped
One sweet potato, chopped
2 large or 4 small carrots, sliced
One package of frozen corn
1 t. turmeric
1/2 t. cinnamon
1/4 t. black pepper
4 c. vegetable broth

Add all of the ingredients to your Instant Pot. Close and set timer to 8 minutes. Natural release for 20 minutes. Serve. Enjoy!