tag:blogger.com,1999:blog-50851637015290031012024-02-19T10:50:18.566-06:00Mrs. PlantWelcome to my whole foods plant-based test kitchen! I make the recipes first and review them so you don't have to waste your time. Unknownnoreply@blogger.comBlogger536125tag:blogger.com,1999:blog-5085163701529003101.post-21635320415697455562021-03-15T14:34:00.008-05:002022-02-19T13:57:02.317-06:00NEW WEBSITE!<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiV664T6T5L8h2HNnhsj1g9zJuZi41Mq2H6w7DQYyiy9vpHjNplhplOOgb9Za3WUApeb5FzefBgqnlHItSB4tAzM99ujMILwA8EAVd9ZaJIx5Q1b5tcUm636tc_k8XeEBkBWJHmepvg1RQ/s596/2041842.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="303" data-original-width="596" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiV664T6T5L8h2HNnhsj1g9zJuZi41Mq2H6w7DQYyiy9vpHjNplhplOOgb9Za3WUApeb5FzefBgqnlHItSB4tAzM99ujMILwA8EAVd9ZaJIx5Q1b5tcUm636tc_k8XeEBkBWJHmepvg1RQ/s320/2041842.png" width="320" /></a><br /></div><p></p><div class="separator" style="clear: both; text-align: center;">I just launched my BRAND NEW <a href="http://mrsplantintexas.com"><b>mrsplantintexas.com</b></a> website!</div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both;">Most (but not all) of the recipes here have been transferred over to the new site. That said, if you don't see a recipe on the new website that you want added, please feel free to contact me. Also note that this old website will be changing back to its original address, <a href="http://mrsplant.blogspot.com"><b>mrsplant.blogspot.com</b></a>, and will still be accessible if you need to locate something over here. You might want to write that address down JUST IN CASE! </div><div class="separator" style="clear: both;">The new website is loaded with better functionality, so I think you're really going to like it!<br />For one thing, if you use AnyList (<b><a href="http://www.anylist.com">www.anylist.com</a></b>) or any other recipe import app that requires Microdata Standard code in order to import a recipe, my new site will be compatible. In addition, printing a recipe is easier and more intuitive. <span style="background-color: white; color: #050505; font-family: "Segoe UI Historic", "Segoe UI", Helvetica, Arial, sans-serif; font-size: 15px; text-align: left; white-space: pre-wrap;">Also, it is super mobile-friendly. </span>Finally, I have organized the site in a way that won't require you to hunt for what you're looking for! Hope you love it!!!</div></div><p><br /></p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5085163701529003101.post-38465589185866842742021-02-20T08:11:00.006-06:002021-02-20T08:11:59.378-06:00Layered Enchilada Casserole<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwKwmYOJpotvEBe3TGD5ayFCu4mgIvgS_xGKFNloKucJGNqBfQsBoaqQGJENC5CCpkCLX0fdz32OyPyUTBj53LBH_JuHcrJNfJxmZdgbyBWUEihrTMZzzUiWo5uB4SpG-51nDOp0aRtTo/s2048/IMG_20210219_164710.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwKwmYOJpotvEBe3TGD5ayFCu4mgIvgS_xGKFNloKucJGNqBfQsBoaqQGJENC5CCpkCLX0fdz32OyPyUTBj53LBH_JuHcrJNfJxmZdgbyBWUEihrTMZzzUiWo5uB4SpG-51nDOp0aRtTo/w200-h150/IMG_20210219_164710.jpg" width="200" /></a></div>I made this Layered Enchilada Casserole for our dinner the next 3 nights!<p></p><p>Here's how I make it and layer it from the bottom up! You get LOTS of veggies in this, and you really CAN'T mess it up! You can get it all put together, cover with foil, and bake at 375 degrees F for 30 minutes (or until bubbling and warmed through) before you're ready to eat it or bake it ahead and just microwave servings (that's what we do!).</p><p><b>NOTE: </b>I like to cook the beans and the Smoky Roasted Vegetable Cheese Sauce ahead of time or the day before to reduce the amount of work on a single day. It helps A LOT! I usually cook the veggies for the veggies layer right when I am putting the casserole together.</p><p>1 package of Frontera Red Chile Enchilada Sauce with Roasted Tomato and Garlic (can find at Target, Walmart, Kroger, etc. and is OIL-FREE!) - Use half at the bottom of the casserole and half on top.</p><p>* Use any enchilada sauce you like as long as it is oil-free and clean ingredients</p><p>6-9 CLEAN corn tortillas, ripped into 3"-ish pieces to be used at the bottom, middle, and top of casserole, just below the last sauces layer.</p><p>BEANS LAYER:</p><p>3 cups mixed cooked beans (I soak 1/2 cup of black, pinto, and kidney beans in water overnight, then I rinse and drain and cook in Instant Pot with some seasonings for 30 minutes with natural release. You can also use canned. Just season them up with some cumin, chili powder, garlic, onion powder, and salt to taste)</p><p>VEGGIE LAYER:</p><p>**SAUTE IN A SKILLET UNTIL TENDER, adding frozen corn and spinach LAST**</p><p>1 onion, chopped</p><p>1/2 yellow bell pepper, chopped</p><p>1 large jalapeno, chopped</p><p>1 zucchini, diced small</p><p>1/2 cup your favorite salsa</p><p>1/2 cup corn </p><p>2 handfuls of baby spinach, chopped (optional) </p><p>Salt to taste</p><p><br /></p><p>CHEESE SAUCE (add on top of beans layer and on the very top of the casserole):</p><p>One batch of my Smoky Roasted Vegetable Cheese Sauce:</p><p>1 very small onion, chopped</p><p>1 carrot (washed and unpeeled), chopped</p><p>1 cup Butternut squash, peeled and diced (or use a cup of frozen)</p><p>a large Yukon Gold potato, peeled and chopped</p><p>1/4 red bell pepper, chopped into 4 pieces</p><p>1/2 cup orange grape tomatoes (which needed to be used up!)</p><p>3 cloves of garlic (leave in husk)</p><p>Pre-heat oven to 400 degrees F.</p><p>Place the above vegetables on a parchment paper-lined baking tray with sides. Roast for about 25 minutes (check at 20 minutes to see if the potatoes, carrots, and squash are fork tender).</p><p><br /></p><p>Then, add the roasted veggies to the Vitamix with:</p><p>1/4 cup nutritional yeast flakes</p><p>1 t salt</p><p>1 t liquid smoke</p><p>1/4 t chipotle pepper</p><p>1/8 t cumin</p><p>1 1/2 cups water (more if needed)</p><p><br /></p><p>Blend until smooth and creamy!</p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5085163701529003101.post-13733543587041163202021-02-01T16:00:00.000-06:002020-02-10T07:52:14.000-06:00Check Out Mrs.Plant's eBook - TAME YOUR DIABETES<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgB5IcCwVmnGrVZAojBx7JAQRxcqrFFcrAdg3Pp2qvA1vwdqIIqWegzvW60BF31WI1hDlGDaPGCQipsLD6dLxz5uC_YJjNuKcJonzXbCremlxs7s8IPAzzRHmx_ZSa2MKIPEppfrr4VpI4/s1600/Cover.PNG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="818" data-original-width="636" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgB5IcCwVmnGrVZAojBx7JAQRxcqrFFcrAdg3Pp2qvA1vwdqIIqWegzvW60BF31WI1hDlGDaPGCQipsLD6dLxz5uC_YJjNuKcJonzXbCremlxs7s8IPAzzRHmx_ZSa2MKIPEppfrr4VpI4/s200/Cover.PNG" width="155" /></a>If you have <b>pre-diabetes</b> or are a <b>Type 2 diabetic</b> and want to stay off or get off medication and lose weight, my <b>TAME YOUR DIABETES eBook</b> will give you hope and motivation.<br />
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<a class="ec_ejc_thkbx" href="https://www.e-junkie.com/ecom/gb.php?c=cart&ejc=2&cl=328412&i=1552515" target="ej_ejc"><img alt="Add to Cart" border="0" src="https://www.e-junkie.com/ej/ej_add_to_cart.gif" /></a>Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-5085163701529003101.post-49236889423349821202021-01-31T14:52:00.004-06:002021-02-18T12:48:15.840-06:00Smoky Roasted Vegetables Cheese Sauce [dairy-free, gluten-free, vegan]<div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivOqYAiF0aQ0jMSRJFB7Z_q3n1GH11yrnqehGwC2Wf9YGGqArmsfOhHJVYmlHZCOXWmLwadyCS6GqWGBNMB-468DgZuGGD9vmumxwRCHkAwFKkdubJ_Gez91vz0LIDwoqTYSnRXH0M-KY/s2048/IMG_20210113_095610+%25282%2529.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivOqYAiF0aQ0jMSRJFB7Z_q3n1GH11yrnqehGwC2Wf9YGGqArmsfOhHJVYmlHZCOXWmLwadyCS6GqWGBNMB-468DgZuGGD9vmumxwRCHkAwFKkdubJ_Gez91vz0LIDwoqTYSnRXH0M-KY/s320/IMG_20210113_095610+%25282%2529.jpg" /></a></div>1 very small onion, chopped<br />1 carrot (washed and unpeeled), chopped<br />1 cup Butternut squash, peeled and diced (or use a cup of frozen)<br />a large Yukon Gold potato, peeled and chopped<br />1/4 red bell pepper, chopped into 4 pieces<br />1/2 cup orange grape tomatoes (which needed to be used up!)<br />3 cloves of garlic (leave in husk)<p></p><p>Pre-heat oven to 400 degrees F.</p><p>Place the above vegetables on a parchment paper-lined baking tray with sides.<br />Roast for about 25 minutes (check at 20 minutes to see if the potatoes, carrots, and squash are fork tender).</p>Then, add the roasted veggies to the Vitamix with:<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuN7B5dIO_Lx8tF7j4apRMbS544m3Fv_nmkBNY7dfbayPiEs0Ym04iyunfyRP1NPUQDP4sSRoYYBuqxu-XKOvwcPHuVREv3kh_kOMdjRUHuKxzy7cnOj9cuim-sZkf3BX8FypnLxhxCjQ/s2048/IMG_20210113_094752+%25281%2529.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuN7B5dIO_Lx8tF7j4apRMbS544m3Fv_nmkBNY7dfbayPiEs0Ym04iyunfyRP1NPUQDP4sSRoYYBuqxu-XKOvwcPHuVREv3kh_kOMdjRUHuKxzy7cnOj9cuim-sZkf3BX8FypnLxhxCjQ/s320/IMG_20210113_094752+%25281%2529.jpg" /></a></div>1/4 cup nutritional yeast flakes<br />1 t salt<br />1 t liquid smoke<br />1/4 t chipotle pepper<br />1/8 t cumin<br />1 1/2 cups water (more if needed)<br /><br />Blend until smooth and creamy!<br /><p></p><p></p><br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5085163701529003101.post-43395768811395639232021-01-31T13:34:00.004-06:002021-01-31T13:39:57.080-06:00My Sister's Latest "Pet" Project<p></p><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaN_QJA5Z7UGBriSjy9TNvPkkHCkXn9UWdJXhUeAmtYAj4limiXBo_rRHT-IxWWtv9ZRAlpmvgkASoar9mBW9jd2q2e-UHHnqNNvlxNeGvMc832uGU_6Qod7Yg2cXYI1rcN1D0MK_xIOc/s1536/Image-from-iOS-copy-5-1536x1178.jpg" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img alt="Diane with Rupert and Snyder" border="0" data-original-height="1178" data-original-width="1536" height="245" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaN_QJA5Z7UGBriSjy9TNvPkkHCkXn9UWdJXhUeAmtYAj4limiXBo_rRHT-IxWWtv9ZRAlpmvgkASoar9mBW9jd2q2e-UHHnqNNvlxNeGvMc832uGU_6Qod7Yg2cXYI1rcN1D0MK_xIOc/w320-h245/Image-from-iOS-copy-5-1536x1178.jpg" title="Diane with Rupert and Snyder" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Diane with Rupert and Snyder</td></tr></tbody></table><br />Check out this AWESOME article about my big sis. She is the creative one in our family!! She owns a vegan, cruelty-free bath and body products company and now, she is making products for pets! She amazes me!!!<br /><br />CHECK OUT THE ARTICLE >><br /><a href="https://launchagency.com/dianes-latest-pet-project/?fbclid=IwAR3cZy1MDnTizZVnNMuQlNqIgr-M80TqF8nlXg_nCY-bMAcfmGTxwibIzvY" style="font-weight: bold;" target="_blank">Diane's Latest Pet Project</a> 🐶<br /><br />Also, check out her vegan and cruelty-free bath and body products at >><br /><a href="http://AJoyForever.com" style="font-weight: bold;">AJoyForever.com</a>🎕<p></p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5085163701529003101.post-24111832587180728282021-01-31T12:12:00.001-06:002021-02-10T13:09:00.253-06:00Instant Pot Creamy Mushroom Soup [new recipe!!!]<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj279kj9rAxKc_KMFM6dF2yV6MNFsRS8GXTyqb9pbQl31IhAyy6O8eP6GeKSFWuLon_fO7THWG1jz7hHguxa1bFi6YqsMNfJ39GY9dHwoq7jZbs5C6J193Uy80uaJG9iBk9P0JLUKqS-MI/s4000/IMG_20210131_092009.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="4000" data-original-width="3000" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj279kj9rAxKc_KMFM6dF2yV6MNFsRS8GXTyqb9pbQl31IhAyy6O8eP6GeKSFWuLon_fO7THWG1jz7hHguxa1bFi6YqsMNfJ39GY9dHwoq7jZbs5C6J193Uy80uaJG9iBk9P0JLUKqS-MI/s320/IMG_20210131_092009.jpg" /></a></div><br />We are HUGE mushroom lovers in this family, so I threw together this soup this morning for lunch today. I tasted a bit, and it is SOOOO yummy! This is the best mushroom soup I have come up with far. My husband LOVED it!!! This soup is made in the Instant Pot, but you do need a blender, as well. <p></p><p>SERVES 4</p><p>1 onion, chopped small<br />3-4 cloves of garlic, crushed<br />24 oz. Baby Bella mushrooms (cheaper to buy at Aldi or in bulk), sliced thinly<br />2 Yukon gold potatoes, peeled cut into 1-inch chunks<br />1/2 t poultry seasoning (this is NOT an animal-based product)<br />1 t Better-than-Bouillion No Beef Base<br />2 t brown rice miso (or you can use yellow or white)<br />1/4 t black pepper<br />3 cups low-sodium vegetable broth<br />1 cup unsweetened soy milk</p><p>Place the chopped onions in the Instant Pot with about 1/4 cup veggie broth and cook on the sauté function until they begin to brown. Stir occasionally. Add in all of the rest of the ingredients (EXCEPT the soy milk), stir everything well, and set the iPot to 4 minutes with QUICK RELEASE. Stir in the 1 cup of unsweetened soy milk. Remove about 2 cups of the soup, trying to get ALL of the potatoes (if you can), some mushrooms, and some broth. Blend in a high-speed blender until smooth and creamy, then replace into the pot with the rest of the soup. Stir and serve warm!</p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5085163701529003101.post-39994141068836903922021-01-25T18:26:00.001-06:002021-02-25T13:17:36.771-06:00REVIEW: COSORI Smart 12-in-1 Air Fryer Toaster Oven Combo vs. Breville <p></p><div class="separator" style="clear: both; text-align: right;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoVVHr7U6xrkK4IWGcfD-U868EF_h68wun4sp4rtj1Az5DHc4r2RCUcCk4XMvjRnnjBxBw9fgjmlMZ2ensLFmp-ZNq3jsEmf3B09nxdw5c-otmKlykfSIqv1pZVwkndb8L1C_itCrm4Sg/s4000/IMG_20210115_082608.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="4000" data-original-width="3000" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoVVHr7U6xrkK4IWGcfD-U868EF_h68wun4sp4rtj1Az5DHc4r2RCUcCk4XMvjRnnjBxBw9fgjmlMZ2ensLFmp-ZNq3jsEmf3B09nxdw5c-otmKlykfSIqv1pZVwkndb8L1C_itCrm4Sg/s320/IMG_20210115_082608.jpg" /></a></div>I thought my world had crumbled when my <a href="https://amzn.to/3pnmxaw" target="_blank">Breville Smart Oven Air</a> took its last breath. I had a love-hate relationship with this beast...but ultimately, I didn't have a say in whether or not she was allowed to continue working for my family or not. She simply died. Blank screen. Lots of stomping and tears. <br /><br />A few times during our "relationship," I threatened to kick her to the curb--her door squeaked and sometimes needed finagling to open and shut. Her stainless steel body was blotching. Her glass door could never fully be cleaned. She was a work horse, though. She cooked and air-fried with professional finesse. I put up with her few flaws in order to have perfectly cooked food. But, after laying her to rest at our city recycling dump, I made a leap that I worried was WAY down from "Down Under"... I bought the <a href="https://amzn.to/36fsjnc" target="_blank"><b>Cosori Smart 12-in-1 Air Fryer Toaster Oven Combo.</b></a><br /><br />First off, I decided to buy the black version of this appliance. I have other black appliances, and we thought it would look nice. Honestly, I'm not a big fan of stainless steel...the look or the care required. As it turns out, it looks fantastic in my kitchen!<br /><br />In addition, The <a href="https://amzn.to/36fsjnc" target="_blank"><b>Cosori Smart 12-in-1 Air Fryer Toaster Oven Comb</b>o</a> felt lighter than the <a href="https://amzn.to/3pnmxaw" target="_blank">Breville SOA</a>, but didn't feel low in quality. That was a relief. <br /><br />Also, it came with one regular rack and one air fryer basket, as well as a non-stick roasting pan. Immediately, I added a piece of <a href="https://amzn.to/3sXA8az" target="_blank">nonstick grid mat</a> to the air-fryer basket (like I had with my <a href="https://amzn.to/3pnmxaw" target="_blank">Breville SOA</a>) to prevent sticking since it's not really nonstick. Truth be told, I just used the one from my <a href="https://amzn.to/3pnmxaw" target="_blank">Breville SOA</a> and trimmed it. 😌 Though the air fryer basket is narrower, it seems to be deeper and allows me to air-fry JUST AS MUCH tofu, potato fries, and other foods that I used to with the <a href="https://amzn.to/3pnmxaw" target="_blank">Breville SOA</a>. Also, I kept the round, black pizza pan that came with my <a href="https://amzn.to/3pnmxaw" target="_blank">Breville SOA</a>, and it fits fine in this oven, as well. <p></p><p>Surprisingly, the <a href="https://amzn.to/36fsjnc" target="_blank"><b>Cosori Smart 12-in-1 Air Fryer Toaster Oven Combo</b>.</a> bakes, toasts, airfries, etc. as well as the <a href="https://amzn.to/3pnmxaw" target="_blank">Breville SOA</a> as far as I'm concerned. I do think some foods take a TINY bit longer. But, I highly recommend using the pre-heating function whenever possible. And, don't be fooled by the not-as-fancy-looking heating elements (and the fact that there are only 2 instead of 3 at the bottom like you see in the <a href="https://amzn.to/3pnmxaw" target="_blank">Breville SOA</a>); this oven cooks WELL! Also, I have not noticed the capacity being smaller or less, either. However, I HAVE noticed that is WAY more quiet than the <a href="https://amzn.to/3pnmxaw" target="_blank">Breville SOA</a>. Even on top-level air-fryer mode, it is VERY quiet!!!</p><p>Probably one my FAVORITE features is that I am able to connect this <a href="https://amzn.to/36fsjnc" target="_blank"><b>Cosori Smart 12-in-1 Air Fryer Toaster Oven Combo</b></a> to my phone through the VeSync app. I have added several of my regular-rotation items (their settings, time, etc.) and can just click once to send all the settings to the oven, then I just have to click START on the oven to get it pre-heated. I believe they don't allow you to start it unattended as a safety measure. But, once it's going, you can monitor the oven from anywhere!<br /><br />Another feature (that may not seem important, but it is) is the PRE-HEAT feature. Like a true oven, you can pre-heat and it will let you know (by a beep) that it is fully at the temperature you set without the timer running yet. I do love that! You do, however, have the option of skipping the pre-heat and letting the timer start immediately (even though the oven is not up to temp yet).<br /><br />Overall, I LOVE my new <a href="https://amzn.to/36fsjnc" target="_blank"><b>Cosori Smart 12-in-1 Air Fryer Toaster Oven Combo</b></a>. It is NEW, though--only 2 weeks old. I may add updates on this page along the way. But for now, I can say I am VERY pleased with this product--especially the fact that <b>I paid $160 LESS </b>than another <a href="https://amzn.to/3pnmxaw" target="_blank">Breville SOA</a> would have cost me. Please note: Prices change DAILY on Amazon. <br /><br />If you have questions, please post below!<br /><br /><i style="font-size: small;">Disclosure: Mrs. Plant makes use of Amazon.com affiliate links when they are available. These are products I have personally purchased and recommend based on my experience with them. Your use of these links for product purchases provides me with a commission which pays for the food and supplies I use to keep this website alive. However, your use of these links as a reader is not required.</i></p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5085163701529003101.post-77326815190881147432021-01-02T16:19:00.002-06:002021-01-02T16:25:26.184-06:00Eat MORE, Weigh LESS by High Carb Hannah and Plantiful Kiki<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVlV4MFKViG2puzv7zM72cY3vOlHliV56KfgxA4mObQJPPhzd3xZRkajXLJOiLCOXcX3bFpCY9wKzkKg-bvr20RjoP0pV4xl7WztC8l-NY57rWSQPPRZarFXhTD0m6oDgCpLlcP9iBrJg/s1000/fjAfcdCoTbWq1OrFOUOS_emwl-logo.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="379" data-original-width="1000" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVlV4MFKViG2puzv7zM72cY3vOlHliV56KfgxA4mObQJPPhzd3xZRkajXLJOiLCOXcX3bFpCY9wKzkKg-bvr20RjoP0pV4xl7WztC8l-NY57rWSQPPRZarFXhTD0m6oDgCpLlcP9iBrJg/s320/fjAfcdCoTbWq1OrFOUOS_emwl-logo.jpg" width="320" /></a></div><br />I know a lot of you have already heard about this, but High Carb Hannah and Plantiful Kiki have just come out with an awesome Online Video Course (called "Eat More, Weigh Less"), eBook (called "Lean for Life," which includes LOTS of recipes), and a PRIVATE support community. I have always liked their way of eating/living because it is sustainable and healthy. And, this new program is REASONABLY priced and the membership is for life!<p></p><h3 style="text-align: left;"><b>Check it out at my affiliate link:<br /></b><b><a href="https://www.eatmoreweighless.co/a/41741/NbwnYLeF">https://www.eatmoreweighless.co/a/41741/NbwnYLeF</a></b></h3><p>You know that I NEVER support something I don't believe in or agree with! I am personally already involved and will continue to do so. I love engaging with other plant-based leaders when I feel like they are steering people in the right direction.</p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5085163701529003101.post-20375924615845971322020-12-30T15:19:00.004-06:002020-12-30T15:19:36.657-06:00REVIEW: Silicone Brownie Bites Pan AND WFPB Recipe [oil-free, dairy-free, vegan]<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgO2LKXbbZpI4PqRCz09v30uAH8LZuY-pJYNSUU3eexxp0ib92j-kHp5DuSDX5HNCiWwyZ06tTudyN7mR7NFsE69LKL8JvNE-bBjxrb9GnrStbsypNYH_8_x52vzFcke3S0Wfo_gxmuZ9Y/s2048/IMG_20201230_150208.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgO2LKXbbZpI4PqRCz09v30uAH8LZuY-pJYNSUU3eexxp0ib92j-kHp5DuSDX5HNCiWwyZ06tTudyN7mR7NFsE69LKL8JvNE-bBjxrb9GnrStbsypNYH_8_x52vzFcke3S0Wfo_gxmuZ9Y/s320/IMG_20201230_150208.jpg" /></a></div>For Christmas this year, my youngest son bought me this awesome silicone <b><a href="https://amzn.to/34XIjJF" target="_blank">brownie bites pan</a></b>. I wanted to make smaller sweet treats that would be the perfect size for my grandson (and for a bite-sized treat for us from time to time!). This pan is perfect for that purpose! These brownie bites popped right out of the pan, and after a few minutes of soaking in water, most of the remaining bits floated up to the top of each compartment, making clean-up a snap!<br /><br />I made up this recipe, using healthier ingredients. It's not completely sugar-free, but you could make the recipe without the chocolate chips or use unsweetened Santa Barbara Cacao Chips, if you prefer. This is not a super sweet brownie without the chips, so they give them just the right amount of sweetness to feel like you are eating something very decadent!<br /><br />9 large Medjool dates, pitted<br />1/2 cup cacao powder<br />1/4 cup white whole wheat (or other whole wheat) flour<br />1/2 cup well-mixed almond butter<br />1/2 cup canned pumpkin<br />1 T ground flaxseed + 3 T water<br />1 t vanilla extract (alcohol-free, if possible)<br />2 t baking powder<br />1/2 t salt<br />1/4 c vegan chocolate chips<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiO8HjF87SbfPgWENgRCyMhuhSEKPjadIgDhrL0g2mz7hJP5Pv8RyjeIctfHR7erAL_3KDdzwXIYu6WkemnTy2vq24zSnPOVleIJ65HfSOoGemobL1Hxa_goH04mqLnnOyjIr50FW89AH0/s2527/133817958_687916405425882_488950450628830012_n.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="2527" data-original-width="1244" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiO8HjF87SbfPgWENgRCyMhuhSEKPjadIgDhrL0g2mz7hJP5Pv8RyjeIctfHR7erAL_3KDdzwXIYu6WkemnTy2vq24zSnPOVleIJ65HfSOoGemobL1Hxa_goH04mqLnnOyjIr50FW89AH0/s320/133817958_687916405425882_488950450628830012_n.jpg" /></a></div><br />Preheat oven to 350 degrees F.<br />Mix the ground flaxseed with 3 T of water and set aside while you are adding of the other ingredients to the food processor. Add all ingredient to the processor bowl (don't forget the flax "egg") except the chocolate chips. Process until smooth and combined well. You may need to use a spatula to scrap the batter off the sides. Then, continue processing. Add in the chocolate chips, and process for a few rounds until they are distributed well. This is a sticky batter, so don't try to handle it. In each brownie bite compartment, add a heaping tablespoon of batter with a small cookie scoop. It's OK if the batter is above the pan line. The batter should be the right amount to fill in all of the compartments. Pull out the oven rack. Carefully hold both ends of the pan while placing on the oven rack (because this pan is flexible). Bake for 18-20 minutes. Remove from oven with oven mitts and let the brownie bites cool a bit on a trivet before removing them from the pan. <br /><br /><i style="font-size: small;">Disclosure: Mrs. Plant makes use of Amazon.com affiliate links when they are available. These are products I have personally purchased and recommend based on my experience with them. Your use of these links for product purchases provides me with a commission which pays for the food and supplies I use to keep this website alive. However, your use of these links as a reader is not required.</i><p></p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5085163701529003101.post-39198600743182655162020-12-30T09:44:00.003-06:002020-12-30T09:44:42.809-06:00Instant Pot Southwestern Corn Chowder [oil-free, dairy-free, gluten-free, vegan]<p><b></b></p><div class="separator" style="clear: both; text-align: center;"><b><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTHXVOVZbN_ejp2vLwUgtClVVIvwVrvan9wAVqBnGLTTfkvpOBs0ocMbYMbAooZcjAvj2Ef7IJYbJYykjU4TCB57gj9Zgo2jNR4oPNhFpIfwaf-NEZOQlDde1p4tWpvf-Bro5h5_STSAo/s2048/IMG_20201230_093714.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTHXVOVZbN_ejp2vLwUgtClVVIvwVrvan9wAVqBnGLTTfkvpOBs0ocMbYMbAooZcjAvj2Ef7IJYbJYykjU4TCB57gj9Zgo2jNR4oPNhFpIfwaf-NEZOQlDde1p4tWpvf-Bro5h5_STSAo/s320/IMG_20201230_093714.jpg" /></a></b></div><b>NOTE: </b>The reason for cutting the jalapeno in half and removing before blending is simply because it will turn the soup a brown color if you don't do it this way. Also, it adds a nice fleck of green throughout the soup.<br /><br />4 cups frozen corn, divided<br />1 large onion, cut into large chunks<br />4 garlic cloves, crushed<br />1/2 red pepper pepper, chopped<br />1/2 yellow bell pepper, chopped<br />1 jalapeno, cored, seeds removed, cut in half lengthwise<br />1 small can of mild chopped green chiles<br />1/2 t chili powder<br />3/4 salt (more or less to taste)<br />1 t liquid smoke<br />3-4 cups low-sodium vegetable broth<br />Fresh baby spinach, chopped (optional)<br />Cilantro, chopped (for garnish)<br /><br /><br />Place 3 cups of frozen corn, onion, garlic, jalapeno halves, red and yellow bell peppers, green chiles, chili powder, salt, liquid smoke, and 3 cups of broth into the pressure cooker. Cook on HIGH pressure for 4 minutes with QUICK RELEASE. Remove the jalapeno halves; set aside and let them cool. Chop finely when they are cooled. In the meantime, place the soup (in batches if necessary) into a high-speed blender and blend until smooth and creamy. Return the blended soup to a large pot or back into the pressure cooker pot. Add in the chopped jalapeno and 1 more cup of frozen corn. If desired, add greens in now to wilt. Set the pressure cooker to WARM, and cover the top. Let it simmer for another 10 or so minutes before serving. Add chopped cilantro for garnish.<p></p><p><br /></p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5085163701529003101.post-42959481194853689292020-12-23T09:08:00.004-06:002020-12-23T09:08:35.029-06:00Mrs. Plant's version of Jamie Oliver's Stuffed Curried Eggplant<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijJxDWojppGA_yBxwUuU2FJ1fnDpseBG2sal6DrVVBR6Geq6wqL4LplAWQjOH3DTBZDpE-LRRQxWPaIrpMkkErZqgBom_h5QAnTkM2PcBzBKp5znNi1k0L0ZFgoY7JoiswR0-fPGKRyMk/s2048/IMG_20201221_165031.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijJxDWojppGA_yBxwUuU2FJ1fnDpseBG2sal6DrVVBR6Geq6wqL4LplAWQjOH3DTBZDpE-LRRQxWPaIrpMkkErZqgBom_h5QAnTkM2PcBzBKp5znNi1k0L0ZFgoY7JoiswR0-fPGKRyMk/s320/IMG_20201221_165031.jpg" width="320" /></a></div>1 onion, chopped into chunks<br />4 cloves garlic<br />1 T crushed ginger<br />Handful of fresh cilantro leaves (save a few pieces for garnish)<br />1-2 fresh red chillies, seeded (I used a red Fresno pepper)<br />1 tsp each of cumin seeds, mustard seeds, ground turmeric, garam masala<br />2 heaping T natural peanut butter (crunchy or smooth)<br />1 T mango chutney (you can just buy a jar in the Indian section of your grocery store)<br />2 T tamarind paste<br />salt to taste<br />Approx. 800 grams of Asian or Indian eggplant - I used FOUR 8-9" long Asian eggplants and sliced them Hasselback-style<br />1 can of lite coconut milk<br />8 oz ripe mixed-colour cherry or grape tomatoes<br />2 T chopped dry-roasted peanuts (for garnish)<p></p><p>Preheat the oven to 400ºF. </p><p>Place onion, garlic and ginger in a food processor along with the cilantro and pepper. Whiz into a fine paste. Set aside.</p><p>In a large skillet, add the spices on a low heat and dry-fry for 1 minute, or until is smelling fantastic, stirring constantly. Add in the paste and cook for another 5-8 minutes, or until softened, stirring regularly. Stir in the peanut butter, mango chutney, tamarind paste, and season with sea salt. Add a small amount of water so the paste isn't too thick. Turn off heat and set aside.</p><p>Leaving them intact at the stalk, cut the eggplants into quarters lengthways (if using small Indian eggplants) or slice them like you would Hasselback potatoes along the width from end to end, with about 1/4 inch of space between each slice (for the longer Asian eggplants). Only slice down about 3/4 into the eggplants. Arrange the sliced eggplants in a casserole dish. Top with the spiced paste (spread evenly) and the cherry/grape tomatoes. Bake UNCOVERED for 15-20 minutes, until the tomatoes have roasted down. Reduce temperature to 375 degrees. Remove the casserole from the oven and pour the can of lite coconut milk over the top of the casserole. Sprinkle with a few more pinches of salt. Cover with foil and bake for 40 minutes, or until thickened and reduced, removing the foil halfway. </p><p><br />Serve with cooked Basmati or brown rice and garnish with chopped peanuts and cilantro. Reheats beautifully in microwave.<br /><br /><br /></p><p>Inspired by: <a href="https://www.jamieoliver.com/recipes/aubergine-recipes/stuffed-curried-aubergines/">https://www.jamieoliver.com/recipes/aubergine-recipes/stuffed-curried-aubergines/</a></p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5085163701529003101.post-15441554863247964142020-12-15T18:16:00.001-06:002020-12-15T18:16:35.864-06:00Brussel Sprouts and Pasta Bake [dairy-free, oil-free, vegan] - Made with Noochy Licious!<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgid0xyCqdv5PsWF0_i3IIf3M8fURTkryClHRX6VTWZvR_ItsdvgfydDcwWWmYMKyoLGkoC8oBUkRpC4ZygmMzBBtKZl4eFJaov525zzJIP6pqnqQODK5-YyzxuVt79pDzO3s8Kh4iAnEo/s2048/IMG_20201215_172624.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgid0xyCqdv5PsWF0_i3IIf3M8fURTkryClHRX6VTWZvR_ItsdvgfydDcwWWmYMKyoLGkoC8oBUkRpC4ZygmMzBBtKZl4eFJaov525zzJIP6pqnqQODK5-YyzxuVt79pDzO3s8Kh4iAnEo/s320/IMG_20201215_172624.jpg" /></a></div>I did not grow up eating brussel sprouts, so I am always looking for ways to get them into my diet without having to coat them with oil. This casserole is <b>husband-approved</b> and a great way to get <b>more cruciferous veggies</b> into your diet! <br /><br />Featured in this dish is the fabulous <a href="https://deals.gloriousalternatives.com/noochylicious" style="font-weight: bold;" target="_blank">Noochy Licious brand of nutritional yeast</a> from the company, <b>Gloriously Vegan</b>. A couple of years back, I did a <a href="https://www.mrsplantintexas.com/2019/07/product-review-noochy-licious.html" style="font-weight: bold;" target="_blank">product review</a>, so make sure to check that out. It's extremely clean and unfortified "nooch" for those of you who don't want any "extra" ingredients. Recently, the company sent me another bag to work my magic.<br /><br />Check out their product >> <a href="https://deals.gloriousalternatives.com/noochylicious" style="font-weight: bold;" target="_blank">Noochy Licious nutritional yeast</a><br />Also, follow them on Instagram at <b>@gloriouslyvegan</b><br /><p></p><p><b>NOW FOR THE RECIPE...</b><br /><br />1 1/2 lbs brussel sprouts<br />8 oz whole wheat rotini pasta*</p><p><b>Sauce Ingredients:</b><br />1/2 cup slivered blanched almonds <br />2 cups low-sodium vegetable broth <br />2 T dry white wine (This makes it fabulous, but if you absolutely don't want to use this small amount of wine, you can replace it with veggie broth)<br />1/2 T brown rice miso or white miso paste<br />1/2 cup UNSWEETENED soy milk (or other unsweetened plant-based milk like almond or cashew)<br />1 T <a href="https://deals.gloriousalternatives.com/noochylicious" style="font-weight: bold;" target="_blank">Noochy Licious nutritional yeast</a><br />1/2 t salt (more or less to taste)<br />1/8 t black pepper<br />2 garlic cloves<br /><br /><b>Seasoned Bread Crumbs Ingredients:</b><br />4 slices whole wheat bread, torn into pieces (DO NOT use bread that contains seeds or has a sweet flavor)<br />1/2 t onion granules<br />1 t <a href="https://deals.gloriousalternatives.com/noochylicious" style="font-weight: bold;" target="_blank">Noochy Licious nutritional yeast</a><b><br /></b>1/8 t salt<br />1/8 t ground black pepper</p><p>1) Soak the slivered blanched almonds in 1 cup of the vegetable broth for at least 30 minutes (or even all day in a tightly closed container left in the refrigerator). <br /><br />2) In a food processor, pulse the seasoned bread crumbs ingredients until they are the size are panko bread crumbs. Place in a sealed container, and set aside until you are ready to put the casserole together. <br /><br />3) Steam the brussel sprouts until fork tender. The time depends on size, but do NOT overcook them or they will be too mushy in the casserole. At the same time, cook the pasta until al dente. Drain the pasta well and set aside. Cool the sprouts for a few minutes, slice off a small amount of the stalk end of each sprout, and cut them into halves (for smaller sprouts) or quarters (for larger ones). </p><p>4) While the sprouts and pasta are cooking, you can make the sauce. Add the soaked almonds and broth along with all of the rest of the sauce ingredients to a high-speed blender and blend for at least 2 minutes until very smooth. It will not be a thick sauce.<br /><br />5) Preheat the oven to 350 degrees. In a casserole dish (13x9 glass or a taller 7x10), place the drained pasta and sliced brussel sprouts. Add the sauce mixture and gently stir to coat everything. Liberally add breadcrumbs to the entire top of the casserole (you may have more than you need). Bake for 30 minutes. Serve with additional homemade parmesan cheese, desired. <br /><br />* I have not tried this with brown rice pasta yet, but I'm sure it would be delicious as well.<br /><br /><i>This recipe is brought to you by Mrs. Plant with products sent to her from <a href="https://deals.gloriousalternatives.com/noochylicious">Gloriously Vegan</a>.</i></p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5085163701529003101.post-90696627227600981972020-12-14T13:37:00.004-06:002020-12-14T13:37:34.137-06:00Sneaky Chocolate Pudding [dairy-free, gluten-free, vegan]<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJ9HjGgbpQMmRgiMhi1Sc8YyYhTvAs9RaZRvT5_98pndCHk1HiEpVZSI9CNLZUWhpZedZK-zRVL4sAklSr0akkonencnssqodyNdg0vKjvROP9LZudfaQwcP3goevtNr8d9PjRHf4m8A0/s2048/IMG_20201103_071122+%25281%2529.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJ9HjGgbpQMmRgiMhi1Sc8YyYhTvAs9RaZRvT5_98pndCHk1HiEpVZSI9CNLZUWhpZedZK-zRVL4sAklSr0akkonencnssqodyNdg0vKjvROP9LZudfaQwcP3goevtNr8d9PjRHf4m8A0/s320/IMG_20201103_071122+%25281%2529.jpg" /></a></div>I'm always coming up with ideas of foods to make our grandson. This one, I am calling Sneaky Chocolate Pudding. I did not tell my husband what was in it when he tried it, and he said, "That's delicious!" <br /><b>Optional:</b> Add some cooked and cooled Hannah sweet potato or some banana and reduce the maple syrup.<br /><br />Big handful of kale<br />Big handful of spinach<br />1/4 cup cooked kidney or black beans<br />1/2 T ground flaxseed<br />6 T maple syrup<br />1/4 cup cacao powder<br />1/2 small avocado<br />1/2 cup lite coconut milk<p></p><p>Cook the greens in a little water for about 5 minutes in a skillet (or 1 minute in the microwave), until tender and just turning color. Drain off water and add to a high-speed blender with the rest of the ingredients. Blend well until super smooth and creamy. You will need to gently stir often because this is a thick mixture and you want to make sure all of it gets blended well. Chill before serving.</p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5085163701529003101.post-43035862768021932182020-12-11T16:37:00.002-06:002020-12-11T16:47:21.477-06:00REVIEW: Air Fryer Liners <p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4b1Enq3ZNjOCdaVMS_aVLZWlXAEQ6yTjwrB6L-kpkPRD4I6TrlvaONNswEf_9sWHnV1hPfn7sAK6eVbnQDFgGn3j6hoFItYRPcjY0X1wGguGZc_J6n7ID9rossMZ1bE1jOwAwjJM24JI/s2048/IMG_20201211_155811.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4b1Enq3ZNjOCdaVMS_aVLZWlXAEQ6yTjwrB6L-kpkPRD4I6TrlvaONNswEf_9sWHnV1hPfn7sAK6eVbnQDFgGn3j6hoFItYRPcjY0X1wGguGZc_J6n7ID9rossMZ1bE1jOwAwjJM24JI/s320/IMG_20201211_155811.jpg" /></a></div>We got our <b><a href="https://amzn.to/37bvbSR" target="_blank">8-qt Instant Pot Duo Crisp Pressure Cooker</a></b> recently, and we absolutely LOVE it! However, we wanted to find a product that would line the air-fryer bottom on the top level to prevent smaller pieces food from dropping down to the bottom level and to ease clean up of the top metal tray. <br /><br />After <b><a href="https://amzn.to/376UKo1" target="_blank">searching on Amazon</a></b>, we found several options, but none of them were the exact diameter of our pot. We decided to try these 9-inch diameter <b><a href="https://amzn.to/376UKo1" target="_blank">unbleached liners</a></b> that were slightly bigger, and they are working out GREAT! We also plan to use these in our Instant Pot when we steam dumplings because we used to make our own, and this will be SO much easier!<br /><br />Amazon Affiliate link to:<br /><b><a href="https://amzn.to/2JZBIqR" target="_blank">100-Count Unbleached Air Fryer Liners</a></b><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGnsjNFrgqX-L8qoYlq_ZD7SreEml8GrDeju8u8ctxxBUJt1D_FdTPSBzaIEoEYXaiy8pTZKXjQYNZVmHv8TJzjS_tsmtC-gBpLYnkkfdfsnU1P4woZw7ynUQjr_3ZKADpQFes_vsscHE/s4000/IMG_20201211_164204.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><br /></a></div><p></p><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUdVutl4AEe6_vAaaTg67Ze_OwlIUp9oHAVPlVVwqVHHBkdt8VPAfiGcXzErj8DgRT651lUc0_hKC8xalE4fa7NVp2Lo5m-H_YYR-oHeQFdq3hiEIQRMr6KPCW0SvSmHja1UBnjqmiEWk/s2048/IMG_20201211_160118.jpg" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUdVutl4AEe6_vAaaTg67Ze_OwlIUp9oHAVPlVVwqVHHBkdt8VPAfiGcXzErj8DgRT651lUc0_hKC8xalE4fa7NVp2Lo5m-H_YYR-oHeQFdq3hiEIQRMr6KPCW0SvSmHja1UBnjqmiEWk/s320/IMG_20201211_160118.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Halfway through the airfrying process<br /><br /><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWL_HZYm9ksBQQNcQq7ZQ2tmo6jS7IV7xwv_aJKiU_a4GpR9GnOBOcy15gqof5iaupYwU973V6QdVZMdVaqNs3wwgZsbLie5haYoPKLL7xBeZfa5NriKb9OmpTI3Ywmt0aQQP7TLi1vg0/s4000/IMG_20201211_164204.jpg" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="4000" data-original-width="3000" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWL_HZYm9ksBQQNcQq7ZQ2tmo6jS7IV7xwv_aJKiU_a4GpR9GnOBOcy15gqof5iaupYwU973V6QdVZMdVaqNs3wwgZsbLie5haYoPKLL7xBeZfa5NriKb9OmpTI3Ywmt0aQQP7TLi1vg0/s320/IMG_20201211_164204.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Done!</td></tr></tbody></table></td></tr></tbody></table><i style="font-size: small;">Disclosure: Mrs. Plant makes use of Amazon.com affiliate links when they are available. These are products I have personally purchased and recommend based on my experience with them. Your use of these links for product purchases provides me with a commission which pays for the food and supplies I use to keep this website alive. However, your use of these links as a reader is not required.</i><br /><br /><i style="font-size: small;"><br /><br /><br /><br /></i><p></p><p></p><p><b><br /></b><br /><br /></p><br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5085163701529003101.post-64986682652979187672020-11-28T09:57:00.003-06:002020-11-28T10:06:46.546-06:00REVIEW: Instant Pot 8-Qt Duo Crisp Pressure Cooker with Air Fryer Lid [Air-frying Tofu]<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpSEtOd-4VZYdPZ7z_kIPzxb_IoulubCmf4EiAgrVCP3mIaW6vZz-8yBErcVpME5ocfdEEmWk09xJzP4LVExSz2jtY223zMZJa0OyaPL6yHlUrMHKBfJOnWJaiJrqiTruir8cHqWdhDGU/s4000/IMG_20201128_093041.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="4000" data-original-width="3000" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpSEtOd-4VZYdPZ7z_kIPzxb_IoulubCmf4EiAgrVCP3mIaW6vZz-8yBErcVpME5ocfdEEmWk09xJzP4LVExSz2jtY223zMZJa0OyaPL6yHlUrMHKBfJOnWJaiJrqiTruir8cHqWdhDGU/s320/IMG_20201128_093041.jpg" /></a></div><b><span style="color: red;">NOTE: </span></b>This appliance is ON SALE this weekend for only $129.99 (reg. $179.99) - <a href="https://amzn.to/3mc2lqx"><b>https://amzn.to/3mc2lqx</b></a><br /><br />We ordered the <a href="https://amzn.to/3mc2lqx" target="_blank"><b>Instant Pot 8-Qt Duo Crisp Pressure Cooker with Air Fryer Lid</b></a> for ourselves and our son and daughter-in-law on sale during Amazon Prime Days this year. We thought about saving it for Christmas, but we decided to open it up and start using yesterday. Probably the number one item I wanted to try in it was our marinated and air-fried teriyaki tofu because we probably make that at least once a week or once every other week. Presently, we air-fry the tofu in our <a href="https://amzn.to/39kp7ZP" rel="" target="_blank"><b>Breville Smart Oven Air</b></a>. They come out really nicely there; but sometimes, I need the <a href="https://amzn.to/39kp7ZP" rel="" target="_blank"><b>Smart Oven</b></a> for something else at the <i>same</i> time. So, I felt like it would be awesome to be able to make the tofu in another appliance, like the Instant Pot!<br /><br />The tofu came out AMAZING! Absolutely PERFECT! I set the IP at 365 degrees for 18 minutes. (I tried a batch at 375, but it got a bit too black along the edges.) The appliance beeps once in the middle of the cooking time, so you can open the top and stir the pieces around for perfect browning. They were lightly crispy on the outside and soft-firm (NOT jiggly) on the inside! <br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhhgVVIHBsS46IKHo-uoLye-3BFRpFL-c7tIrkuMl4ml45djs0mcTrkwo_5hmpA7ssu6rvm5IaWUU4XcfNRkTCQtjyQDgbb69RlstnACtoyeFVYWONPcra_rV2lGXRahb2CuVCEywEyEs/s4000/IMG_20201128_093417.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="4000" data-original-width="3000" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhhgVVIHBsS46IKHo-uoLye-3BFRpFL-c7tIrkuMl4ml45djs0mcTrkwo_5hmpA7ssu6rvm5IaWUU4XcfNRkTCQtjyQDgbb69RlstnACtoyeFVYWONPcra_rV2lGXRahb2CuVCEywEyEs/s320/IMG_20201128_093417.jpg" /></a></div><br />Here are my <b>pros and cons</b> about making air-fried tofu in the <b><a href="https://amzn.to/3mc2lqx" target="_blank">Instant Pot 8-Qt Duo Crisp Pressure Cooker with Air Fryer Lid</a>.</b><br /><br /><b>PROS:</b><br />* Quick air-frying to the <b>perfect</b> texture and color<br />* No need to waste parchment paper or nonstick foil (environmentally friendly!)<br />* Easy clean-up (if you rinse the pieces right away)<br />* If you need to air-fry, you can use other appliances (like your toaster oven or oven) for other uses while still being able to air-fry.<br />* You don't have to have two appliances on your counter -- a pressure cooker AND an air fryer. Both features are together in one!<br />* It's not greatly bigger on the counter than the 6-qt size, but it gives you a lot more space for air frying and making a big pot of soup or chili!<br />* Includes other special features like the ability to <b>dehydrate</b> and <b>roast</b>! I am thinking about marinating a half of a head of cabbage and roasting it in this at Christmastime!<br />* The best part is the ability to do <b>OIL-FREE cooking </b>but get the benefits that cooking with oil offer (crispiness, etc.).<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoQ1_LONs1ENi1jAdZwhGJUWHOLSd2Ola2koza5dGObZN8I8VNMgnKmYyoc72JzveYRZEeA1fAiGhqwPOM5ctHWPGPP_X4ul8d5p7NeA0PB2hRY3HHdwdRc-q66RqFridtbl1HWfUpxTU/s4000/IMG_20201128_093228.jpg" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="4000" data-original-width="3000" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoQ1_LONs1ENi1jAdZwhGJUWHOLSd2Ola2koza5dGObZN8I8VNMgnKmYyoc72JzveYRZEeA1fAiGhqwPOM5ctHWPGPP_X4ul8d5p7NeA0PB2hRY3HHdwdRc-q66RqFridtbl1HWfUpxTU/s320/IMG_20201128_093228.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">This batch was air-fried at <br />375 degrees, which was a little<br />too high.</td></tr></tbody></table><br /><p></p><p><b>CONS:</b><br />* If you are cooking on one level in the smaller, upper section, you can only air-fry about 3/4 of a package of tofu at once on a single layer. It does allow you to air-fry a larger portion (like potatoes) in the full pot without the top shelf added in. I will be writing a review on this soon!<br />* You will have to clean the metal cooking "shelf" and the pot below after you are finished<br />* You have to have a place to store the air-fryer lid and cover/trivet if you mostly use the IP for regular pressure cooking. It's large--about 12" in diameter.<br /><br /><br /><i style="font-size: small;"><br /><br /><br /><br /><br /><br /><br /><br />Disclosure: Mrs. Plant makes use of Amazon.com affiliate links when they are available. These are products I have personally purchased and recommend based on my experience with them. Your use of these links for product purchases provides me with a commission which pays for the food and supplies I use to keep this website alive. However, your use of these links as a reader is not required.</i><br /><br /></p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5085163701529003101.post-85369255886163731562020-11-24T18:21:00.000-06:002020-11-24T18:21:03.714-06:00Spinach Mushroom Sun-Dried Tomato Quiche [oil-free, dairy-free, gluten-free, vegan]<p></p><div class="separator" style="clear: both; font-weight: bold; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDYIAS3nzdj5h2tsfJoNhSWDXsXL1CNs4BggK_ZZuekLctnqOJvDC79cYTPGXfR4y2YPQ7_AVXG39jgQDWcTqt8j4uI_Cc7jJSovng-q15BctMgtnmeeuoyc4lSwiW7cCn-hXhgrrAbfY/s2048/IMG_20201123_170158.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDYIAS3nzdj5h2tsfJoNhSWDXsXL1CNs4BggK_ZZuekLctnqOJvDC79cYTPGXfR4y2YPQ7_AVXG39jgQDWcTqt8j4uI_Cc7jJSovng-q15BctMgtnmeeuoyc4lSwiW7cCn-hXhgrrAbfY/s320/IMG_20201123_170158.jpg" /></a></div><b>NOTE:</b> This quiche can be made a day or two ahead and warmed up in the oven at 350 degrees F or in the microwave. <br /><br /><b>Crust:</b><br />1 tablespoon ground flax + 3 tablespoons water, mixed together<br />1 cup almond flour<br />1 cup oat flour (gluten-free if desired)<br />1 teaspoon dried oregano<br />1/2 t salt<br />1-2 T water<p></p><p><b>Filling:<br /></b>1 block (14-oz) firm tofu, drained and pressed<br />1 medium onion, diced finely<br />3 cloves garlic, crushed<br />8 oz. cremini mushrooms, sliced<br />1/2 cup fresh basil leaves, finely chopped<br />1/4 cup sun-dried tomatoes, chopped and soaked in water for 30 minutes<br />3 handfuls of baby spinach, chopped<br />2 T nutritional yeast<br />1 t dried oregano<br />3/4-1 t salt (or less if desired)<br />a few shakes of black pepper</p><p>Preheat oven to 350 degrees F. </p><p>For the crust: Mix together flax and water mixture in a small bowl and set aside. In a large bowl, stir together the almond flour, oat flour, oregano, and salt. Add in the flaxseed mixture and 2 T of water. Stir well. The dough will be somewhat crumbly, but it should stick together when you press it between your fingers.</p><p>Crumble the dough evenly over the base of a 9" pie dish. Press the mixture evenly into the pan, working your way outward and up the sides of the pan. Bake the crust at 350F for 15 minutes, or until lightly golden and firm to touch. Remove from the oven and set aside to cool while you finish preparing the filling. Increase oven temperature to 375F.</p><p>For the filling: Break apart the tofu block into 4 pieces and add into food processor. Process the tofu until smooth and creamy. If it doesn't get creamy, add a tiny splash of unsweetened non-dairy milk to help it along. Set aside.</p><p>In a large skillet, steamfry onion over medium-high heat with a little water until tender and translucent. Stir in the garlic, mushrooms, season with a few dashes of salt, and cook on medium-high heat until most of the water cooks off the mushrooms, about 10-12 minutes. Stir in the herbs, spinach, sun-dried tomatoes, nutritional yeast, oregano, salt, and pepper until combined. Cook until the spinach is wilted. </p><p>Finally, remove from heat and stir in the processed tofu until thoroughly combined. Adjust seasoning to taste if desired. Spoon mixture into baked crust and smooth out with a spoon until even.</p><p>Bake quiche, uncovered, at 375F for 35 minutes, or until the quiche is firm to the touch. For best results, cool the quiche for 15-20 minutes on a cooling rack before attempting to slice. </p><div><br /></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5085163701529003101.post-52740364318331241762020-11-15T12:13:00.006-06:002020-11-15T12:13:50.516-06:00Herbed Mushroom Gravy [oil-free, dairy-free, gluten-free, vegan]<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfGYlduDyL7nv-Ot8eLR0wy3zFVX5zbutIgHT8CUthS0_vFZNdnQsNJKFRJ9iAHJTd_Ii1jtZ9ZpTY14pJBSJT1wS6xK_vqRbJq6-2c4j_S1GkGn6-FpAsTszMce9ZvEp1L69cG5y472k/s4000/IMG_20201115_105534.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="4000" data-original-width="3000" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfGYlduDyL7nv-Ot8eLR0wy3zFVX5zbutIgHT8CUthS0_vFZNdnQsNJKFRJ9iAHJTd_Ii1jtZ9ZpTY14pJBSJT1wS6xK_vqRbJq6-2c4j_S1GkGn6-FpAsTszMce9ZvEp1L69cG5y472k/s320/IMG_20201115_105534.jpg" /></a></div><br />24 oz. Baby Bella mushrooms, sliced<br />1 small onion, diced finely<br />3 cloves of garlic, minced<br />1 t dried rosemary (short-cut)<br />1 pinch of thyme (I'm not a huge fan of thyme!)<br />3/4-1 t salt<br />black pepper to taste<br />2 dashes of Liquid Smoke<br />1 t Kitchen Bouquet (optional)<br />1 T cornstarch + 1 T cold water<p></p><p>Cook the onion in a non-stick skillet with a little water over med-high heat until translucent and tender. Add the mushrooms, garlic, liquid smoke, rosemary, and thyme and COVER. Cook for about 5-6 minutes until the mushrooms are cooked down and tender. There should be quite a bit of liquid, which is good. Don't try to cook off the excess. Add the salt, pepper, and kitchen bought and stir well. Mix up the cornstarch and cold water and stir in to thicken. Add ore salt and pepper to taste.</p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5085163701529003101.post-37083190000134981482020-11-12T09:32:00.006-06:002020-11-12T09:37:05.592-06:00 Baked Blueberry Banana Nut Oatmeal [gluten-free, refined sugar-free, vegan]<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0eM28CO-cftJZh1hTMUKhzDDH0M1794vWXNSo9vbS8qwQIFpqQq6RNb-nYpKbBDtL2gS6htN2l0rdIJtwTLqbeFP55MHDXlrIqyhh28jxnDQCOlEdYEwQnR6HaeEbLOA3XORfV2xpCqY/s2048/IMG_20201112_092034.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0eM28CO-cftJZh1hTMUKhzDDH0M1794vWXNSo9vbS8qwQIFpqQq6RNb-nYpKbBDtL2gS6htN2l0rdIJtwTLqbeFP55MHDXlrIqyhh28jxnDQCOlEdYEwQnR6HaeEbLOA3XORfV2xpCqY/s320/IMG_20201112_092034.jpg" /></a></div><br />Makes 4 servings<br /><br /><b>NOTE: </b>It is important to use previously frozen and defrosted ripe bananas in this and not just ripe fresh ones.<br /><br />2 cups Gluten-Free rolled oats<br />Boiling water<br />1 Medjool date, chopped<br />2 frozen ripe bananas, defrosted and mashed well<br />2 cups frozen blueberries, defrosted<br />2 T chopped walnuts<br />2 T sliced almonds<div><br />Preheat oven to 350 degrees.<p>In a square baking dish (9x9), pour the oats in and level them out. Sprinkle the chopped date evenly over the oats. Pour boiling water over the oats/chopped date, just enough to barely cover them. Let sit for 10 minutes. Mix together the mashed bananas and blueberries. Stir them into the oat mixture along with the chopped walnuts until well combined. Top with sliced almonds. Bake for 35 minutes. Allow to cool before refrigerating. Reheat individual servings in microwave or toaster oven.</p><br /></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5085163701529003101.post-73010650644406245662020-09-30T11:18:00.006-05:002021-03-04T15:56:41.368-06:00Instant Pot Creamy Potato Lentil Soup<p></p><div class="separator" style="clear: both"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEja0ZzSGVJBuGbovqMokha3bOqCG6CJeou9PMBTAwTFdUtQNJjGp5SPKNch8H7kZ2a56etYXG8GbhXdvMhFNPrdqDnH2nh7SEBNqPP7AXkmAgHoAqCVfM4lputysyObmJtDeLMViTJR5As/s1440/155532743_10159136095226753_8197609777359756182_o.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1440" data-original-width="1440" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEja0ZzSGVJBuGbovqMokha3bOqCG6CJeou9PMBTAwTFdUtQNJjGp5SPKNch8H7kZ2a56etYXG8GbhXdvMhFNPrdqDnH2nh7SEBNqPP7AXkmAgHoAqCVfM4lputysyObmJtDeLMViTJR5As/s320/155532743_10159136095226753_8197609777359756182_o.jpg" /></a><span style="text-align: left;">This truly decadent, nutrient-loaded soup is one of my husband's favorites. A friend shared the recipe with me, not remembering the source where it came from. I have modified it some anyway, but I do wish I could give credit because it's really stunning!!</span></div><div>NOTE: This soup freezes and reheats REALLY well!<br /><br /></div><div><b>SOUP BASE:</b></div><div>1 yellow onion, diced</div><div>1 stalk celery, finely diced</div><div>1 carrot, finely diced</div><div>5 cloves garlic, minced</div><div>3 cups vegetable broth (more if needed)</div><div>2/3 cup dry green or brown lentils, rinsed and drained</div><div>2 medium red or yellow potatoes, peeled and small diced</div><div>1/8 tsp black pepper</div><div>2 cups chopped fresh spinach</div><div><br /></div><div><b>CREAMY BASE:</b></div><div>1/2 cup raw cashews</div><div>2 medium red or yellow potatoes, peeled and boiled for 15-20 minutes until soft</div><div>15-oz can cannellini beans, drained and rinsed</div><div>1/4 cup nutritional yeast</div><div>1 T fresh lemon juice</div><div>1 t salt</div><div>3/4 cup water</div><div><br /></div><div>In the Instant Pot, steamfry the onion, celery, and carrots with a little water or vegetable broth for about 5-6 minutes or until onions are translucent. Add garlic, veggie broth, lentils, potatoes, and black pepper. Cook on high pressure for 12 minutes with NATURAL release. Open the lid and stir in the chopped spinach.</div><div><br /></div><div>While the soup is cooking, boil the potatoes for the sauce. Then, blend the ingredients for the creamy soup base (boiled potatoes, cashews, Cannellini beans, lemon juice, and broth or water) until smooth in a high-speed blender. Pour the sauce into the soup mixture and stir well to combine. Add salt to taste. Add more black pepper if desired. If the soup is too thick for your taste, add more broth.</div><br /><p class="MsoNormal" style="margin-bottom: 0in;"><br /></p><p class="MsoNormal" style="margin-bottom: 0in;"><o:p></o:p></p><p>
<br /><br /><br /></p>Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-5085163701529003101.post-57178367367278201372020-09-22T19:41:00.001-05:002020-09-22T19:45:04.016-05:00Chocolate Chip Banana Muffins [oil-free, dairy-free, egg-free, vegan]<p><i></i></p><div class="separator" style="clear: both; text-align: center;"><i><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaTA8YuA46sRnf-r1iEos42J8BYUgH67FXPbnxwnTVwd1cvhPq0gh0JarCv3n1IQdbPG1y-VSNN7FMHC7xUrwazqLFhpdqjDOUK4uyC3WIiMZWXCuHmC8VDATnj46Hncanx2DH5puYn7w/s2048/IMG_20200922_192613.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaTA8YuA46sRnf-r1iEos42J8BYUgH67FXPbnxwnTVwd1cvhPq0gh0JarCv3n1IQdbPG1y-VSNN7FMHC7xUrwazqLFhpdqjDOUK4uyC3WIiMZWXCuHmC8VDATnj46Hncanx2DH5puYn7w/s320/IMG_20200922_192613.jpg" /></a></i></div><i><br />Makes 8 muffins</i><br /><br /><b>NOTE: </b>I have found <b><a href="https://amzn.to/3cmCCaM" target="_blank">THE BEST baking pans</a></b> by USA pan. These muffins literally fall out of the cups--even though I don't use any oil!<br /><br />1 cup oat flour, finely ground<br />1 cup white whole wheat flour<br />1 scant teaspoon baking soda<br />1/4 teaspoon salt<br />2 very ripe bananas<br />5 gooey Medjool dates, pitted<br />2 teaspoon non-alcoholic vanilla extract<br />1 T creamy almond butter (no salt, oil, or sugar added)<br />1/2 cup non-dairy, plant-based milk<br />1/4 cup vegan chocolate chips plus 24 extra chips to decorate the tops of the muffins<br /><br />Preheat oven to 400 degrees F.<br />In a blender, blend the bananas, dates, vanilla, almond butter, and plant-based milk until smooth and creamy. In a medium-size mixing bowl, add the flours, baking soda, and salt. Whisk to combine well. Stir in the wet mixture until just combined. Do not overmix. Fold in the 1/4 cup of vegan chocolate chips. Fill <b><a href="https://amzn.to/3cmCCaM" target="_blank">8 muffin cups</a></b> with the batter. Top with 3 extra chocolate chips per muffin.<br />Bake for 18-20 minutes. <br /><br /><i style="font-size: small;">Disclosure: Mrs. Plant makes use of Amazon.com affiliate links when they are available. These are products I have personally purchased and recommend based on my experience with them. Your use of these links for product purchases provides me with a commission which pays for the food and supplies I use to keep this website alive. However, your use of these links as a reader is not required.</i><br /><br /><p></p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5085163701529003101.post-76568827910644652452020-09-14T18:20:00.005-05:002020-09-14T22:10:35.390-05:00Roasted Nacho Chickpeas [oil-free, gluten-free, vegan]<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjr1JlcEB99Nc2rJayLrpTb-3ThzoyrmagzCd2XMU4Wd9lMTcISnfcdIkS6Zulf1wmXm2ymK4pf-_Ekvj10EkREUrmbFLjQqWio5Ervw4A-4V8TJasfJ1F70mZSoR_HM2BisDyYqKXDXSM/s4000/IMG_20200914_181402.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="4000" data-original-width="3000" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjr1JlcEB99Nc2rJayLrpTb-3ThzoyrmagzCd2XMU4Wd9lMTcISnfcdIkS6Zulf1wmXm2ymK4pf-_Ekvj10EkREUrmbFLjQqWio5Ervw4A-4V8TJasfJ1F70mZSoR_HM2BisDyYqKXDXSM/s320/IMG_20200914_181402.jpg" /></a></div><br />These are amazing on salads instead of croutons! Also, they are super snackable and great for people with diabetes.<br /><br />3-4 cups cooked and chilled chickpeas (I like to use home-cooked in the <b><a href="https://amzn.to/2ZA70co">Instant Pot</a></b> best!)<br />1 T <b><a href="https://amzn.to/2H21AAL" target="_blank">tahini</a></b> (a good runny one like <b><a href="https://amzn.to/2H21AAL" target="_blank">Shirley Bar Living</a></b>, which is my fave!)<br />1/2 t cumin powder<br />1 t chili powder<div>1/2 t garlic powder<br />1/2 t oregano (Mexican is best, but use what you have)<br />1/2 t salt<br />1/4 t smoked paprika<br />1 T <b><a href="https://amzn.to/3iCcXgM" target="_blank">nutritional yeast flakes</a></b> (my favorite brand is Sari Foods!)<br /><br />Preheat oven to 375-400 degrees. <br /><b>NOTE: </b>It is best to start the heat higher and lower the oven temperature as they begin to roast if they are getting too brown. <p></p><p>Rinse the chickpeas off well and place them in a clean kitchen towel. Gently cover them with the towel and dry them off by patting them. They must be as dry as you can get them before seasoning and baking. If there are any skins that have fallen off, remove them. </p><p>In a medium bowl, add the <b><a href="https://amzn.to/2H21AAL" target="_blank">tahini</a></b>. Then, add in the chickpeas and use a small silicone spatula to coat the chickpeas with the <b><a href="https://amzn.to/2H21AAL" target="_blank">tahini</a></b>. Add all of the spices together and mix them to combine well. Sprinkle the spice mixture over the chickpeas as you continue to toss them around in the bowl and cover them well. Use as much seasoning as you like. </p><p>Gently place the chickpeas on baking trays (with sides) in a single layer. Bake for up to an hour, lowering the heat if necessary and stirring the chickpeas every 15 minutes. You have to take a chickpea out of the oven and let it cool a bit before you can tell if they are completely crispy. If they are browning too much, lower the heat a bit.<br /><br /><i style="font-size: small;">Disclosure: Mrs. Plant makes use of Amazon.com affiliate links when they are available. These are products I have personally purchased and recommend based on my experience with them. Your use of these links for product purchases provides me with a commission which pays for the food and supplies I use to keep this website alive. However, your use of these links as a reader is not required.</i></p></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5085163701529003101.post-87503743421070168842020-09-09T12:11:00.002-05:002020-09-09T12:11:24.801-05:00Banana Pecan Cacao Loaf [oil-free, dairy-free, egg-free, refined sugar-free option]<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwAw3Oc6N4WGWWHwfT4MlLUmadHiIoGDuy25nnsclb89ePtdyOzSzKKWOvrmbGA7JEpzY6WWwZIfM4sLplKNyUsTc7mYLNi3ub2mFLhXy6JMZf55cCHZaJ3CldWSnV5sSbrPJOC4LiebA/s2048/IMG_20200909_112102.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwAw3Oc6N4WGWWHwfT4MlLUmadHiIoGDuy25nnsclb89ePtdyOzSzKKWOvrmbGA7JEpzY6WWwZIfM4sLplKNyUsTc7mYLNi3ub2mFLhXy6JMZf55cCHZaJ3CldWSnV5sSbrPJOC4LiebA/s320/IMG_20200909_112102.jpg" /></a></div><br />3 very ripe bananas (can be frozen and defrosted)<br />1/2 cup unsweetened apple butter<br />5 large, gooey Medjool dates, pitted<br />1/2 T vanilla extract<br />1 cup white whole wheat flour<br />1/2 cup almond flour<br />3/4 t baking soda<br />1/2 t salt<br />1/4 cup pecans, chopped<br />1/4 cup vegan chocolate chips (optional)<br /><br />Preheat oven to 350 degrees F.<br />In a blender, combine the bananas, apple butter, dates, and vanilla until smooth and creamy. Set aside.<br />In a large bowl, combine the flours, baking soda, and salt. Add the wet mixture to the dry and mix to combine well--but do not overmix. Add the chopped pecans and chocolate chips (if using) and fold in. Pour mixture into a <b><a href="https://amzn.to/32eXUU8" target="_blank">loaf pan</a></b> and bake for 50 minutes. Test with a toothpick. If the toothpick comes out clean and the top can be lightly pressed and bounce back, it is ready to remove from the oven. Cool before cutting and serving. Can be store in the refrigerator for 5 days in an airtight container or wrapped well and frozen. <br /><br /><i style="font-size: small;">Diclosure: Mrs. Plant makes use of Amazon.com affiliate links when they are available. These are products I have personally purchased and recommend based on my experience with them. Your use of these links for product purchases provides me with a commission which pays for the food and supplies I use to keep this website alive. However, your use of these links as a reader is not required.</i><p></p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5085163701529003101.post-59842974134926078072020-08-20T12:18:00.002-05:002020-08-20T12:18:12.523-05:00Chickenless Pot Pie with Sweet Potato Biscuits<p></p><div class="separator" style="clear: both; text-align: right;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZqNuwRSI0D3pA86j2suvTRA4aE_nWa63Z-exY8X-rUEV4hlv4QT0WTQbUatWFgzFbuttXo7bLsuHJPYOJXZON-PR0v8vCNNbHFA6hR0Mmy5v8gsUHdDnXVOa_5U5QI2aP8jgUw0YWRNQ/s2048/IMG_20200820_080412.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZqNuwRSI0D3pA86j2suvTRA4aE_nWa63Z-exY8X-rUEV4hlv4QT0WTQbUatWFgzFbuttXo7bLsuHJPYOJXZON-PR0v8vCNNbHFA6hR0Mmy5v8gsUHdDnXVOa_5U5QI2aP8jgUw0YWRNQ/w240-h320/IMG_20200820_080412.jpg" width="240" /></a></div>This recipe can be made ahead and warmed up for a meal. I recommend, though, it's best to make the <b><a href="http://www.mrsplantintexas.com/2019/12/sweet-potato-drop-biscuits-oil-free.html" target="_blank">Sweet Potato Biscuits</a></b> fresh, right before your meal!<br /><br /><u>Chickenless Pot Pie</u><br />2 cups of <a href="https://amzn.to/3l5lryg" target="_blank"><b>soy curl</b>s</a> (use the smaller, bite-sized pieces)<br />1 cup low-sodium vegetable broth<br />2 T low-sodium soy sauce<br />1/2 t poultry seasoning<br />1 t Trader Joe's Vegan Chickenless seasoning (optional)<br /><br />1/2 cup of low-sodium vegetable broth (plus more if needed)<br />1/2 yellow onion, diced small<br />2 carrots, peeled and chopped in small cubes<br />2 stalks of celery, chopped small<br />2 cloves of garlic, minced<br />2 medium to large Yukon Gold potatoes, peeled and diced small<br /><br />1/4 t dried thyme<br />1/4 t dried rubbed sage<br />3/4-1 t salt <br />scant 1/4 t black pepper<br />1/2 t Trader Joe's Vegan Chickenless seasoning (optional - use less salt if you include this)<br /><br />2 T white whole wheat flour or whole wheat pastry flour<br />2-2 1/2 cups low-sodium vegetable broth<br />1/2 cup frozen peas<br /><br />In a medium-sized bowl, whisk together 1 cup of veggie broth, soy sauce, poultry seasoning, and Trader Joe's Vegan Chickenless seasoning, then add the <a href="https://amzn.to/3l5lryg" target="_blank"><b>soy curl</b>s</a>. Stir to combine well. Stir about 3 or 4 more times while you are working on the rest of the recipe, letting the curls soak up all (or most of) the liquid.<br /><br />Add 1/2 cup of veggie broth and the chopped onion, carrots, and celery to a large pot. Cook for several minutes on medium-high heat until tender. Add the garlic and potatoes and cook covered over medium heat for 8-10 minutes. Add more veggie broth if it starts to get dry in the pot. Stir occasionally, then re-cover. When the potatoes are just fork tender, reduce to a simmer; add in the spices and the soy curls. Stir together well. <br /><br />Sprinkle the flour over the veggies and stir in well while slowly adding in the 2 (or more cups) of broth as you stir. Add in the frozen peas and stir to combine. Continue to cook on a simmer until the sauce thickens. Taste to see if you need more salt. If not, remove from heat and serve with <a href="http://www.mrsplantintexas.com/2019/12/sweet-potato-drop-biscuits-oil-free.html" target="_blank"><b>SWEET POTATO DROP BISCUITS</b></a>.<br /><br /><i>Recipe Inspired by <a href="https://www.brandnewvegan.com/" target="_blank">Brand New Vegan</a> and <a href="https://www.theppk.com/" target="_blank">Isa Chandra Moskowitz</a></i><br /><br /><i style="font-size: x-small;">Disclosure: Mrs. Plant makes use of Amazon.com affiliate links when they are available. These are products I have personally purchased and recommend based on my experience with them. Your use of these links for product purchases provides me with a commission which pays for the food and supplies I use to keep this website alive. However, your use of these links as a reader is not required.</i><p></p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5085163701529003101.post-19525937847503185202020-08-07T15:15:00.004-05:002020-08-07T15:21:44.451-05:00Fruity Yogurt Pops [dairy-free, gluten-free, kid-friendly, vegan]<p><span face="" style="color: #1d2129; font-family: helvetica, arial, sans-serif;"><span style="background-color: white; font-size: 14px;"></span></span></p><div class="separator" style="clear: both;"><br /></div><span face="" style="color: #1d2129; font-family: helvetica, arial, sans-serif;"><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGWjEPktB7rgolin07UeXE-t1z2Z8-1myk9SWQIDMQMrKw-_ZsmZ8keE7iiIIHN5dRBIqZTOV6o9jyDQURDo3SaQxF_OXVvAVioCU00tKWq-gKD7SUGYt0aVqVQoAVPbjTX2VUhf3kats/s2048/IMG_20200807_151315.jpg" style="clear: right; display: block; float: right; margin-bottom: 1em; margin-left: 1em; padding: 1em 0px;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGWjEPktB7rgolin07UeXE-t1z2Z8-1myk9SWQIDMQMrKw-_ZsmZ8keE7iiIIHN5dRBIqZTOV6o9jyDQURDo3SaQxF_OXVvAVioCU00tKWq-gKD7SUGYt0aVqVQoAVPbjTX2VUhf3kats/w240-h320/IMG_20200807_151315.jpg" width="240" /></a></div>3/4 cup frozen fruit, defrosted, include the juices<br /></span><span face="" style="background-color: white; color: #1d2129; font-family: helvetica, arial, sans-serif; font-size: 14px;">1/2 <b><a href="http://www.mrsplantintexas.com/2016/11/soy-yogurt-made-in-instant-pot.html" target="_blank">Greek-style non-dairy yogurt</a></b><br /></span><span face="" style="background-color: white; color: #1d2129; font-family: helvetica, arial, sans-serif; font-size: 14px;">2 T maple syrup</span><p></p><p><span face="" style="color: #1d2129; font-family: helvetica, arial, sans-serif;"><span style="background-color: white; font-size: 14px;">Blend all ingredients together until smooth, pour into <b><a href="https://amzn.to/3gF650P" target="_blank">popsicle molds</a></b>, and freeze!</span></span></p><p><span face="" style="color: #1d2129; font-family: helvetica, arial, sans-serif;"><span style="background-color: white; font-size: 14px;"><br /></span></span></p><p><i style="background-color: white; color: #333333; font-family: arial, tahoma, helvetica, freesans, sans-serif; font-size: small;">Disclosure: Mrs. Plant makes use of Amazon.com affiliate links when they are available. These are products I have personally purchased and recommend based on my experience with them. Your use of these links for product purchases provides me with a commission which pays for the food and supplies I use to keep this website alive. However, your use of these links as a reader is not required.</i></p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5085163701529003101.post-54091864508560005442020-08-03T16:50:00.005-05:002020-08-04T09:53:15.850-05:00Chickballs [oil-free, gluten-free, vegan]<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiKGbK_2F1ZMNDgIFYnXb9Ya4qoWJN5ApTkg4QszDrwic0UIHR7s7rWbFe8r7kg-zxQl7n3-NGHyQ8YEhdiMAOrEhe5TulXyDt1skfZ7bBZ-pz-OUeG7b76Fikx6KQhgCJCZGC0rZ7LCc/s2048/IMG_20200804_093125.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiKGbK_2F1ZMNDgIFYnXb9Ya4qoWJN5ApTkg4QszDrwic0UIHR7s7rWbFe8r7kg-zxQl7n3-NGHyQ8YEhdiMAOrEhe5TulXyDt1skfZ7bBZ-pz-OUeG7b76Fikx6KQhgCJCZGC0rZ7LCc/w240-h320/IMG_20200804_093125.jpg" width="240" /></a></div>A neighbor of mine shared a WFPB meatless "meatball" recipe she found online and said it was excellent. It didn't specify the amounts of the spices (or even specifically which you should use). So, I tweaked the recipe just slightly, and they came out fantastic! The original recipe is by Yumna <a href="https://www.instagram.com/feelgoodfoodie/" target="_blank">@feelgoodfoodie</a> / <a href="http://feelgoodfoodie.net/">FeelGoodFoodie.net</a>. I wasn't able to find this recipe on her website (which, warning, isn't vegan), but you can watch <a href="https://www.tiktok.com/@feelgoodfoodie/video/6847950486893579526?lang=en" target="_blank">her video on TikTok </a>or just follow my version below.<br /><br />1 cup walnuts<br />½ yellow onion<br />
15 oz of chickpeas<br />
½ cup rolled oats<br />
¾ cup breadcrumbs (whole grain is best)<br />
5 T water (a little more if needed to form the batter)<br />
2 T ground flaxseed<br />
2 T tomato paste<br />
1/2 t garlic powder<br />
1/2 t oregano<br />
1/2 t basil<br />
1/2 t salt<br />
<br />
Preheat oven to 400 degrees F.<br />
Put walnuts in the food processor first and process until chopped finely, then add the onion and process until chopped finely, and finally, add the rest of the ingredients in and process until everything comes together like a dough/batter. Add 1-2 T of water if needed. The dough/batter should be moist, but it should not stick to fingers. Fill a 3T-cookie scoop with the batter, form into a ball, place on parchment paper-lined baking pan. Do the same with the rest of the dough/batter. Bake for 30-35 minutes until the "meatballs" are just firm to the touch (but not hard). Serve with <a href="http://www.mrsplantintexas.com/2017/11/oil-free-marinara.html" target="_blank">oil-free marinara</a> over pasta or as a meatball sandwich!Unknownnoreply@blogger.com0