One of my resolutions related to this site, post more of my last-minute, on-the-fly recipes. The really no-fuss meals I throw together in five minutes, the ones I usually write off as too simple to share. This is one that fits the bill. Noodles, tofu, and broccoli boiled in one pot, drained, tossed with splashes of olive oil and ponzu, plus a generous showering of everything bagel seasoning to finish it all off. It's so simple, satisfying, and the perfect lazy day one-bowl lunch or dinner.Continue reading Last Minute Everything Bagel Noodle Bowl...
This page will showcase a number of ways you can season and enjoy shredded jackfruit. It is meant to be an evolving reference more than anything, and I'll keep adding to it over time. Jackfruit is a fun ingredient to play around with. People trying to reduce or eliminate meat from their diet tend to love it for its texture, which uncannily mimics pulled pork or shredded chicken. While some are able to find it in fresh form, it's readily available in canned as well, which makes it easy to keep on hand for quick meals. Here you see it pictured sautéed with lots of garlic and taco/chili seasoning for a filling for these Shredded Jackfruit Burritos. But I'm also including a number of ways you can tweak the recipe - a Thai curry paste version, as well as a BBQ jackfruit version.
If you cook the filling at the start of the week, it will keep for a few days, refrigerated. When shopping for jackfruit, I buy it canned, in water (easy to find it at places like Trader Joe's) - just drain, and rinse before using.Continue reading Shredded Jackfruit Veg Carnitas...
If you need to jolt a cold out of your body with brute force, you might consider starting here. This head-clearing, sniffle-blasting tonic is the color of Tang, with flavor like a stick of ginger dynamite. It's a nuclear version of the Honey-Turmeric Tonic in the Coco Morante Essential Instant Pot Cookbook - hydrating, aromatic, invigorating, decongesting, immune boosting, and not for the faint of heart. I made it for Wayne who was fighting a bit of a head cold last week, and sipped on it myself just because it made me feel like I was treating my insides to a spa day.
For reference, this is the Instant Pot I used for this recipe: Instant Pot DUO Plus 6 Qt 9-in-1
Also, if you have an Instant Pot, be sure to poke around this new section with all the instant pot recipes in one place.Continue reading Instant Pot Dynamite Cold Tonic...
I suspect the most notable aspect of this burrito is the use of jackfruit. My guess is it might be an ingredient you're either completely onboard with, or not at all. Either way, mark my word, shredded jackfruit is a fascinating ingredient. People trying to reduce or eliminate meat from their diet tend to love it for its texture, which uncannily mimics pulled pork or shredded chicken. Out of the can, it has a flavor that is quite mild and neutral, making it a lot of fun to play with on the culinary front - blank slate and all. And because of that, my approach is usually to blast it with an assault of spices and flavor. Here you see it sautéed with lots of garlic and taco/chili seasoning to create a dynamic burrito filling that just about anyone can get behind. When shopping for jackfruit, I buy it canned, in water (easy to find it at places like Trader Joe's) - just drain, and rinse before using.
Give this a try, and if you're into it, I'm happy to feature more jackfruit recipes in the future!Continue reading Shredded Jackfruit Burritos (Vegan)...
My love for good broth is strong. And, now that we've rounded the corner into fall, I thought I'd follow up last week's blender soup recommendations, with a collection of invigorating, vegetable-based power broths. Key word here - power. I like a strong broth, and will argue that there are few things that can make you feel more revitalized than an good one. Nutrient-rich plant-based broths are great to have on hand, and there's no reason not to make XL batches to keep in the freezer. While they're incredible on their own, they're also nice to keep on hand for quick weeknight meals. You can always float a few dumplings, or stuffed pasta in a flavor-packed vegetable broth. Or, use one of these broths as the liquid called for in grains, risottos, or rice dishes. Enjoy! -h
1. Immunity Broth - (101 Cookbooks)
I'm going to kick this off with a favorite, a monster white pepper broth. White pepper with jolts of ginger, and stabs of garlic. I like it just shy of scalding, racing down my throat, sweeping through my sinuses in one boisterous, fragrant swoop. Get the recipe here.
I installed the Dr. Greger's Daily Dozen app on my phone last year, and it was a real eye opener for a few reasons. The app is actually just a simple checklist of ingredients to incorporate in your daily diet - ideally, every day. Beans, berries, spices, nuts, greens, etc. It's actually not simple. The thing that struck me immediately is the way you need to make every meal (and snack) count if you want to check all the boxes. I found that I needed to have more of a plan than my usual "free-style" approach, as well as an evolved arsenal of go-to recipes. So! The first thing I started doing was incorporating meals that were delicious, satisfying, one-bowl "box-checkers", like this soup. It's a fortifying lentil and tomato-based stew, dotted with plump, tender dumplings, spiked with a range of spices, and boosted with plenty of spinach. It's so delicious, and simple, week-night friendly, and great for leftovers. Also, no shame in using frozen spinach, here. It cuts the already minimal prep time here down to near nothing. Enjoy!Continue reading Curried Tomato Tortellini Soup...
A collection of the easiest dinners on 101 Cookbooks. These are some of my personal favorites - the ones that are super weeknight-friendly, with reasonable ingredient lists. And I'm pulling some long-time favorites from deep in the archives. I'll update and add to it over time with bonus recipes. Enjoy!
1. Pasta with Baby Kale, Toasted Pumpkin Seeds, and Pesto -
Literally, just six ingredients in this awesome pasta bowl. Get the recipe here.
2. Golden-crusted Sesame Seeded Tofu -
In the April 1998 issue of Martha Stewart Living magazine there was a recipe for Sesame Asparagus and Tofu. I ripped it out, and cooked it a hundred times in the twenty years since. Get the recipe here.
3. Spicy Tahini Noodles with Roasted Vegetables -
This is my favorite kind of weeknight meal. Noodles tossed with a quick sauce, topped with an abundance of vegetables, and kissed with chile feistiness courtesy of the condiment shelf. Get the recipe here.
4. Instant Pot Mushroom Stroganoff with Vodka -
My most popular Instant Pot recipe. Make this stroganoff your dinner tonight, seriously! Made with caraway-spiked vodka, and a hearty mushroom base, you get all of what you love about mushroom stroganoff, without the...
You can make this. I promise. Even if you don't think you're much of a baker. It's a golden crusted focaccia draped with whisper thin rounds of Meyer lemon, studded with black olives, and a showered with sliced almonds. The dough is herb-flecked with a generous boost of hemp seeds, and a percentage of rye flour if you happen to have some on hand. It's the same one I posted to my Instagram feed. I've been on a bit of a focaccia bender lately after making Nigel Slater's Cranberry Focaccia for New Years Eve (from The Christmas Chronicles). I forgot how simple and satisfying it is to make, and all the different ways you can top it based on what you have around the kitchen.
The pre-bake: The shot above is what the focaccia looks like prior to baking. I used an enamelled cast-iron baking pan, but(!) you can absolutely make the focaccia free-form (just shape it on a standard baking sheet). A third option is a cast iron skillet. I baked the last version I did in a 9-inch cast iron skillet. Experiment and have fun with it!
The yeast: This recipe calls for instant yeast, and I'm including a shot of the exact yeast I used for reference below. You can...
I'm so excited about this post, I'm not sure why I didn't do it sooner! I love being able to use my site not only to share the recipes I'm excited about cooking, but to highlight other cooks who inspire me. Many of them have Instagram accounts, so I thought I'd pull together a list of a few favorites. My hope is that they'll all inspire you to want to jump into the kitchen. They tend to celebrate lots of plants and vegetables, and generally integrate food, cooking, balance, and wellness into their lives in a way that inspires others. I actually have a much longer list, so think of this as the first installment. And, if you're into it, I'll share more!
- Ellen Fisher / @ellenfisher - I love this family. Watching the kids grow up on Ellen's You Tube channel has been amazing, their love for good food and nature from the time they were tiny is inspiring to all. One love! :)!
- Alaina Sullivan / @alasully - She's on design over at Bon Appétit Magazine, but she's actually one of my favorite cooks to watch.
Chili mac is a thing. And I suspect it's a thing for a few good reasons. Namely, it's a family-friendly dinner solution, something nearly everyone can get behind. Chili + macaroni, what's not to like? I decided to a take a stab at it last week, in part because I was working on this Slow Cooker Black Bean Chili with Kahlua, and I had to go a few rounds to get it just right. So much leftover chili. So much. This chili mac combines four ingredients: your favorite chili, a beer (or broth), elbow pasta, and a splash of cashew, coconut milk, or other nut milk. It's as healthful as the chili you use. The last thing I'll say before jumping into the recipe is this, I know of no other dinner that takes less effort than the Instant Pot version of this. It's literally for nights when calling in take-out takes too long, and is too much effort. Seriously.
Pile on toppings to boost the chili mac nutritionally, and to flair it out in general. I mean, treat it like a taco bar, or a chili bar - anything you would on those things is fair game here. Also, if you don't have leftover chili on hand - a good canned chili will absolutely work here. I'll put some related thoughts in the head notes.
This is one of my favorite recipes from my last cookbook, Near & Far. It's a snappy little stir-fry, and it comes together in a flash. It's the perfect kind of recipe to kick off the new year. You get freshness from bright pea shoots (or other greens), substance from the tofu, and some crunch from the pepitas and sesame seeds. It's an easy crowd pleaser, and I often use the leftovers as a spring roll filling (perfect for on-the-go lunches). Rice paper or lettuce wraps do the job!
You'll need to use a box grater for this; finer Microplane graters will shred the tofu too thinly to maintain the right amount of structure.Continue reading Quick Shredded Tofu Stir-fry...
This black bean chili is a little bit naughty, but mostly nice as we round the corner into the new year. Quite honestly, I'm not sure the world needs another chili recipe, but this one checks a number of boxes that are sometimes tricky to check. It's vegan. It's flavor-forward. It's hearty, and feisty, and easy to tweak (more heat, less heat, etc). It's perfect for a slow cooker, and it has a wild card ingredient - Kahlua. But don't worry, the alcohol cooks off, and the liquor just leaves a nice bass note of sweet coffee-ness. Not too much sweet, just a kiss, and I think it gets balanced out by the cumin and cayenne in most chili powders, and the smokiness of the chipotle. Slow cooker black bean chili for the weeknight win. I've also include notes for a stovetop version, and Instant Pot (pressure cooker) version, so everyone can come along.
I know, black bean chili is pretty much the Birkenstock of slow cooker staples, but I wanted to take a fresh look at it, and lock down a good go-to version with pay-off. Also, to write a recipe that doesn't have thirty ingredients, but tastes like it does. ;)
Shout out to my friend Chris at Bi-Rite Market, who always listens to me thinking out loud about what I'm working on. I was running through all the typical black...
It's increasingly difficult to get consensus on what makes the most healthful diet, but I think we can all agree that eating more nutrient-dense plants after an overly-indulgent holiday season is a positive thing. Putting a handful of new, veg-centric recipes into rotation this time of year can help move the needle in the right direction. Hopefully this will provide a bit of inspiration! Many of the recipes are easily adaptable, and weeknight friendly. Enjoy!
1. Garlic Lime Lettuce Wraps - I love these! Ginger and garlic tempeh rice, folded into lime-spiked lettuce wraps with lots of herbs, cucumber, and carrots. A one-pan meal that comes together in no time! Get the recipe here.
2. Quick Vegan Enchiladas with Sweet Potato Sauce - These are knock-out delicious, in the oven in less that ten minutes, and a healthful alternative to all the heavy cheese versions out there. With black beans, sweet potatoes, and a stealthy turmeric boost.Get the recipe here.
3. Spicy Tahini Noodles with Roasted Vegetables - A weeknight winner! Make a simple, thinned-out tahini sauce, roast some vegetables while your pasta water is coming to a boil, toss and serve on one platter. If you like those old-school Chinese restaurant spicy peanut noodles, these are sort-of their tahini slathered distant cousinsGet the recipe here.
Because I've been experimenting with the Instant Pot quite a bit lately, I've been getting a lot of questions. Many times my answer is a link. A link to a video, or a link to a recipe, or technique. So! I thought I'd compile all those helpful links into one list. It's (hopefully) a list that will help answer many of your initial questions. There's a video that will walk you through your initial water test, a handful of helpful accessories, favorite recipe links, etc. I'll update and add to it over time. Enjoy!
1. Instant Pot Water Test
2. Instant Pot Quick Start Guide
3. Pressure Luck's Top Ten Instant Pot Tips
4. Instant Pot Mushroom Stroganoff Video
5. How to Clean your Instant Pot Liner
OFFICIAL INSTANT POT
6. The official Instant Pot site
7. The official Instant Pot FAQ
8. The official Instant Pot recipe database.
9. The official (high-volume) Facebook community
10. The official Instant Pot Cookbook: The Essential Instant Pot Cookbook
11. The official Instant pot user manual
12. This is the Instant Pot I use.
RECIPES - A FEW FAVORITES
13. Instant Pot Mushroom Stroganoff with Vodka (most popular!)
14. Instant Pot Chickpea Cauliflower Korma
15.Instant Pot Fiasco Beans
16. Instant Pot Indian-spiced Simmer Sauce
17. Instant Pot Minestrone Soup
18. Instant Pot Brown Rice Bowl with...
Today's recipe is a fantastic mash-up of sorts. It's an Insta-friendly riff on the Chickpea Cauliflower Korma recipe in Jennifer Iserloh's The Healing Slow Cooker. I paired it with the high-impact Indian-spiced Simmer Sauce from Coco Morante's The Essential Instant Pot Cookbook. If you have a simmer sauce on hand, whether it's this aforementioned one, or a store-bought version you love, this couldn't come together more quickly. It's the perfect vehicle to get all sorts of goodness into your body in one, delicious sitting.
I love this recipe because it's absolutely packed with power ingredients, including a nice range of fragrant spices. I like to think I get a lot of spice in my diet, but I think the real key is integrating spice blends into lots of meals. Not just a few times a week, but daily. For example, the simmer sauce has coriander, cayenne, cumin, turmeric, paprika, and whatever spices are in your garam masala blend. It's how you shift from single notes to a chord.
No problem if you don't have an Instant Pot, a stovetop version is a breeze as well, and I'll include guidelines for that down below!
Side note - Another way to get a medley of spices and power-ingredients into your meals are pastes. That's part of the reason I love strong curry pastes like...
I'm slipping this incredibly fragrant and feisty Indian-spiced simmer sauce in here this morning in preparation for a recipe I'm going to post tomorrow (I'll put the link here when it's ready). This tomato-based, ginger-slammed, garam masala-boosted simmer sauce is a riff on Coco Morante's version in The Essential Instant Pot Cookbook, and I suspect it will become a staple sauce for many of you. The recipe makes about six cups of sauce - perfect for using some, refrigerating some, freezing some. And no worries if you don't have an Instant Pot, I suspect a stovetop, or even a slow cooker version of it would be equally wonderful. I use it as the base of the recipe I'll post tomorrow, but I've also used it this week on a cauliflower pizza crust, along with a sprinkling of chickpeas, and a bit of paneer for Indian-spiced pizzas (quick lunch), and I'm going to use it on a garlicky, whole wheat crust tonight for dinner. It's nice as a sandwich spread, a dipping sauce for broiled broccoli, or for chana masala. Generally speaking, it's just flat out delicious, and you'll have no trouble thinking of clever ways to use it up. If you make some some today, I promise you won't regret having it on hand to make quick work of tomorrow's recipe. Consider it a homework assignment! ;)
I made a few tweaks to Coco's recipe. I used fire-roasted...
In the April 1998 issue of Martha Stewart Living magazine there was a recipe for Sesame Asparagus and Tofu. I ripped it out, cooked it a hundred times in the twenty years since, and still have the clipping. My technique has evolved a bit, and I like to use the seeded tofu component on (and in) all sort of things - grain bowls, wraps, or to top a plate of grilled vegetables. But, it's also perfect paired simply with boiled (or grilled!) asparagus or broccoli, or served over blanched green beans, as pictured here. A smear of favorite chile oil, or a shower of sliced scallions seals the deal.
A couple of tips! Be sure to use extra-firm tofu. Also, play around a bit. I call for sesame seeds here, but like to add hemp seeds to the mix on occasion as well.Continue reading Golden-crusted Sesame Seeded Tofu...
I never really know how a recipe is going to be received until I put it out into the world. Some pop unexpectedly, finding their way into your kitchens in no time. Others are destined to quietly hang out in the archives without much fanfare. Either way, it's always fun for me to look back on the previous year and make a list of the most popular recipes. It helps me understand what is resonating with you, and it helps me plan for the year to come. There were a few surprises in here (tortillas!), and some no-brainers, like the Last Minute Red Lasagna. Taking a moment like this also gives me a chance to ask what you'd like to see more of in 2018? A good number of you were interested in healthful, vegetarian Instant Pot recipes, that was part of what inspired me to get one and start playing around (curiously fun and surprising!). What else are you excited about? Or what are you already seeing here, that you'd like to see more of. Many thanks in advance. I've said it a hundred times, but the most inspiring part of having this site is seeing the recipes make the jump to you. xx! -h
Here we go - the ten most popular recipes of 2017!
1. Vibrant Vegan Double Broccoli Buddha Bowl - (101 Cookbooks)
A favorite Buddha bowl made with seven ingredients on green overdrive. You double up on broccoli...
This is the recipe I use anytime I want perfect sugar cookies. They bake up beautifully with nice structure and a hint of snap when you break them in two. Especially if you can wait that extra minute or two, when they make the shift, in the oven, from just-plain-baked to golden and toasted. The dough is an absolute dream to work with. And the flavor? They have just the right amount of salt to counter the sweet. This recipe makes enough dough to yield plenty of cookies, with dough left over to freeze. I typically run out of energy before I run out of dough. I thought I'd posted this recipe long ago(!), but a search through the archives proved me wrong! I'm also including the icing I like.
As far as icing goes, I have a lot of thoughts. ;) I have a base recipe I use and then tweak it from there. Sometimes, I like my icing to have be somewhat translucent, like a wash - so I add more water. Other times, I want it more opaque, so I leave it as written (below). I always like it to be a bit matte, and not hyper-glossy, so that's what you'll get here. Also, have fun with natural colors. You could do tiny hot-pink dots on the trees pictured with some raspberry powder plus a bit of the icing added to it. I like saffron for...
The thing that struck me most as I started to use my Instant Pot regularly, as I began to haunt the various Instant Pot groups, and read the comments peppering Instagram (#instantpot), is the following. There are countless people out there who have purchased this of-the-moment appliance who never use it. They're nervous about pressure cooking in general, or have no idea how to weave it into their culinary life. Others let it sit on the counter relegated to occasional bean preparation, or yogurt. Don't get me wrong, the legions of Instant Pot fans are strong (and encouraging, and helpful!), but there are a lot of individuals out there who are clearly overwhelmed, not quite inspired, or can't quite find their Instant Pot tribe (important!). If any of these scenarios apply to you, I hope this post can help a bit, perhaps reframe how you think of this kitchen tool moving forward, particularly if you're a new user.
Here are some suggested ways you can approach Instant Pot cooking from a place of enthusiasm, and (hopefully) an anxiety-free place of mastery and calm! I also have an ever-evolving Instant Pot Starter Guide that I add to regularly, and a growing list of Instant Pot recipes that I've written, and tested. Also, for reference, this is the Instant Pot I purchased: Instant Pot DUO Plus 6 Qt 9-in-1
1. Focus on a Single Function: For me, straight out of the gate, it was the pressure...