Heat the Instant Pot on Saute. Add oil. When the oil is hot, add the onion, garlic, mushrooms and a good pinch of salt and give them a quick mix. Cook for 3 to 4 minutes until golden on some edges. Add a tbsp of water if browning too quickly. Add the wine and mix well for a few seconds to cook out the alcohol. Add the carrots, celery, thyme and garlic and mix well. Add the soy sauce, tomato paste, 1/3 tsp salt (if using water or unsalted broth) and water/broth and give it a mix. Cancel saute. You can also add in 1 bay leaf and some rosemary for flavor variation at this point. Place the steamer basket on top of the mushroom mixture. Add potato and cauliflower to it. Close the Instant Pot lid. Pressure Cook for 9 to 10 minutes (Manual hi pressure). Add a minute if using larger quantity of either mushroom mix or potatoes, or if doubling. Let the pressure release naturally once the cooking is complete. Open the lid and carefully remove the steamer basket. Put the pot on saute, Add cornstarch slurry and give it a mix (you can also add 2 tbsp of the mashed potato mixture to thicken).
Set your Instant Pot to sauté. Add the oil, when hot then add onion, garlic, jalapeño, mushrooms and a good pinch of salt. Cook for 2 to 3 mins. (You can also add 1/4 cup white wine and cook for a min) Add the rice, spices, herbs, salt, water/broth and salsa**. Mix well. (At this point, you can also add in some (1 cup) rehydrated soy curls or any vegan chicken substitutes if you like.) Close the lid and cancel saute. Pressure cook for 30 to 35 mins(hi pressure). Then let the pressure release naturally before opening. Open the lid and give it a good mix. Add vegan cream cheese or cashew cream. Set to sauté and mix well. Let the mixture start to boil. Once it has heated through, taste and adjust the salt, flavor and heat. At this point, you can also fold in some baby spinach or other baby greens and Add more liquid if needed for soupier. Switch off sauté and let sit for a min. Garnish with generous black pepper or pepper flakes. Serve with garlic bread, crackers or other sides..
Cook the pasta according to instruction on package, rinse in cold water and set aside. Preheat the oven to 400 F (205 C). Add 2 tsp oil in a baking dish. Sprinkle the onion, garlic, a third of the sage and pepper flakes and a pinch of salt. Bake for 6 to 8 mins. Meanwhile, blend the sauce ingredients until smooth. Taste and adjust salt and flavor. Add the cooked pasta to the baking dish. Add the sauce and toss well. Add some sage and mix in. Mix the breadcrumbs with the remaining sage, salt and olive oil in a small bowl. Spread the breadcrumb topping on the pasta. Bake for 20 to 25 mins. Broil for a minute. Let it sit for a few mins before serving. To freeze: Bake the mac with half the breadcrumb topping for 20 mins, cool completely and freeze the container. Use foil to seal the top surface of the mac and cheese to avoid freezer burn, or transfer portions to containers whih fit the mac with the least air space on top. To reheat: Thaw overnight, add breadcrumb topping and bake for 15 mins or so until heated through and golden on top.
Mix the yeast and warmed non dairy milk and let sit for 5 mins Add the sweet potato puree and 1/2 cup of flour and mix in, whisk until no lumps. Cover and let sit for at least 30 mins. Add oil, 2 cups of flour*, salt and herbs. Lightly mix the salt and herbs into the flour before mixing into the wet. (Start with 1.5 cups if your sweet potato puree/mash is less moist or if using more whole grain flours) Add flour 1/4 cup at a time and make a lightly sticky dough. If you you work it too much with your hands it will get stickier. You just want a cohesive lightly sticky state. Cover and let rise until doubled in size, 45 mins or longer. (You can shape the dough into rolls after 15 mins of rising and freeze them to bake later. To bake, let the frozen rolls thaw and rise in a warm oven (about 3 hours). Bake once they have risen to about double) Divide the dough into 8 or 10 equal parts. shape into rolls, by rolling between your hands and pulling on the sides (see video). Place in a greased/parchment lined stoneware pan or cast iron skillet.
I love the simplicity of the recipe. Too many ingredients tend to make me shy away but this recipe hit the mark. I personally loved the tenderness of the chicken breast (typically I don’t eat white meat) due to it drying out and becoming tough. I went step by step and perfection came through. Tyler did a great job easing me through and that was appreciated. My wife love the taste and really enjoyed the dish. Thank you Easy Food Recipes and thank you Tyler.
Tasty and my eggs didn’t curl like the first time I tried to make carbonara. I added peas to give it more texture. The recipe is really good on its own, but I like peas and wanted to taste them in the pasta. Good move. I added more salt and pepper bit Nj ice that recipe called for less so that you don’t over salt or over pepper beforehand
My carbonara came out amazing! I used bacon and chopped it up (my store didn’t have pancetta sadly). For extra flavor I chopped up some white onions and let that simmer with the garlic cloves. I also added tons of black pepper at the end as well as paprika and topped it off with grated Parmesan! It came out so good!
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