Very Veggie Pasta Salad

It's still hot where I live, with temps remaining in the 90s. My kitchen doesn't heat up like some do when I use my oven, but nonetheless, I was craving a pasta salad.

Very Veggie Pasta Salad

One package pasta of choice, cooked to package directions, drained

Vegan Mayonnaise

The following vegetables in whatever amount you like:

Broccoli

Cauliflower

Carrots

Green Pepper

Red Onion

Mushrooms

Celery

Chop the vegetables into smaller than bite sized pieces and add them and the pasta to a large bowl. Spoon in the mayo in whatever amount you like. I don't like mine dripping, but I want to make sure everything is well coated. Add salt and pepper to taste. Refrigerate for about an hour to let all of the flavors blend.

Serve. Enjoy!

Salad with Peach Vinaigrette

My oldest is working very diligently on eating healthier, so when he stopped by for a visit recently, I wanted to make sure at least part of the meal included some greens. This was a delicious side for us.

Salad with Peach Vinaigrette

2-4 peaches, depending on size

1/3 c. bottled balsamic vinaigrette dressing

I package of greens of choice, but be sure to include arugula

1/2 c. walnut pieces

Sliced red onion to preference

Chopped fresh mint

Into a food processor or blender, add one of the peaches that has been diced and the dressing. Whiz until smooth and blended.

Into a large bowl add the rest of the ingredients, thinly slicing the remaining peaches. Pour on the dressing and mix well to coat everything.

Serve. Enjoy!

Garlic and Broccoli Pasta

Earlier today, my son and I were watching a video where the person made a delicious looking broccoli soup. We were a little overcome with a desire for broccoli! So I made this pasta.

Garlic and Broccoli Pasta

Vegan butter

Olive oil

6 cloves garlic, minced

1 t. crushed red pepper flakes

1 t. salt

2 c. vegetable broth

One package frozen broccoli florets

One package whole wheat angel hair pasta

Prepare the pasta according to package directions. Drain.

Melt butter and olive oil in large pot. Stir in the minced garlic, stirring often to prevent sticking or burning. Add the red pepper flakes, salt, and vegetable broth and bring to a boil. Add the broccoli and return to a boil. Reduce to a simmer and cover, cooking for 6 minutes.

Add the broccoli sauce to the drained pasta and let sit a few minutes, to allow the sauce to absorb some into the pasta.

Serve. Enjoy!

Chickpea and Black Bean Salad

My son was coming for a visit and I wanted something healthy to make. We've had our share of pizza and other not so healthy but oh so yummy meals. I made this and OMIGOSH it was delicious!

Chickpea and Black Bean Salad

1 can chickpeas, drained

1 can black beans, drained and rinsed

1/2 can sliced beets, drained and rinsed, diced

1 small can of sliced black olives, drained

3 tomatoes, diced

Half of a red onion, diced

3/4 to 1 yellow bell pepper, diced

1/2 of a cucumber, peeled and diced

A few romaine lettuce leaves, ribs removed, leaves chopped

Mix all of these items together in a large bowl. Mix together, then add the following:

3 T. olive oil

2 T. lemon juice

1 T. lime juice

1-1/2 t. oregano

1 t. salt

1/2 t. black pepper

Serve. Enjoy! This was so delicious I had no leftovers.

Instant Pot Cassoulet

Calling this a cassoulet is probably incorrect, as a traditional cassoulet is a stew that simmers over many hours. This one is made in the Instant Pot, so while you might get the same deliciousness, you are getting it in a much shorter time. Oh well. Call it what you want. I'm sticking with cassoulet.

Instant Pot Cassoulet

1# dried navy beans, soaked overnight

One package vegan sausage (we tend to stick with Beyond Meat sausage because we like the texture), baked

One small onion, studded with cloves

2 1# cans of diced tomatoes

One bay leaf

1/8 t. each - rosemary, thyme, oregano, basil, sage, marjoram,and tarragon

Drain the tomatoes into a measuring cup and add water to make 2 c. Add all ingredients, except for the sausage, into the Instant Pot. Close cover and set timer to 25 minutes. After pressure has been released, remove the clove studded onion and the bay leaf, slice the sausage into coins and add to the beans and tomatoes mixture. I sprinkled some buttered crumbs on top. Serve. Enjoy!

Instant Pot Hamburger and Potato Supper

If you want something that feels old school, this is it. Simple, yet delicious.

Instant Pot Hamburger and Potato Supper

One package vegan hamburger meat (we used the Beyond Meat ground beef)

One onion, diced

4 sticks of celery, diced

Potatoes (as many as you have people to feed), sliced thin

2 cans tomato soup

salt

water combined with tomato soup to make two cups

Saute the hamburger, onion, and celery, until all the pink is gone from the meat. Layer potatoes on top and sprinkle salt over them. Pour soup and water mixture over everything but don't mix. Cover and set to pressure cook for 5 minutes. Serve. Enjoy!

Instant Pot Indonesian Chick'n Stew

So I bought this cute little gadget for my IP. A dragon steamer. You place it on the steam release on your IP, and it diverts the steam from going straight up by going out the dragon's mouth. Cute, right? Well, in theory, maybe. In reality, as soon as I did a manual release, my little dragon actually went flying instead. I did have a good giggle about it, but was also a little sad he doesn't work the way he was intended. It wasn't his fault. He was poorly designed. Oh well, he's still cute, just more decorative than actually useful.

Instant Pot Indonesian Chick'n Stew

Olive or vegetable oil

One package of sliced mushrooms

One can of diced water chestnuts

One green bell pepper, diced

4 green onions, sliced

2 T. soy sauce

2 T. lime juice

One jalapeno, sliced

1-1/2 c. vegetable broth

One can coconut milk

3 garlic cloves, minced

1 t. fresh ginger, minced

1 T. sesame oil

One package vegan chicken (I used Daring Original Chicken), cut into smaller chunks

In the Instant Pot, saute the mushrooms, green pepper, green onion, jalapeno, garlic, and ginger in oil until the green  pepper is softened. Remove the vegetable mixture and set aside. Saute the chick'n in the sesame oil. Stir in the water chestnuts, soy sauce, lime juice, reserved vegetables, and the vegetable broth. Cancel saute and pressure cook for 5 minutes. Manually release pressure and stir in the coconut milk and let heat through. Serve over rice. Enjoy!

My family asked me to double the recipe next time!