Instant Pot Potato Leek Soup

Ingredients

• 2 tbsp Earth Balance or other vegan “butter”
• 4 leeks cleaned and thinly sliced, white and light green
• 1 tsp  salt
• 6 cloves garlic crushed
• 1 1/2 tsp dried thyme
• 1/2 tsp dried basil
• 2 leaves bay
• 3/4 cup vegan white wine (see barnivore.com)
• 5 cups water mixed with 1/4-1/2 c miso paste
• 4 pkts Sazón seasoning (in Goya/Latin Foods aisle)
• 4-5 cups medium potatoes peeled and diced
• 1 cup unsweetened plain soy or nut milk
• Some mashed potato flakes (Aldi & Pricerite brands are vegan)
• 1/3 cup grated Daiya vegan cheddar cheese

Instructions

1. Using the sauté function, melt the Earth Balance in the instant pot. Once melted, add the sliced leeks and salt and sauté until soft. Add the crushed garlic; saute for 30 seconds and turn off the sauté function
2. Remove a small portion of the leeks and set aside for serving (I put in cast iron in oven on warm setting)
3. To the leek mixture in the pot add in the thyme, basil, bay leaves, white wine, miso broth, Sazon and potatoes. Give it all a good stir and set to high pressure for 10 minutes

4. Once complete, quick release and open the pot. Remove the bay leaves, add in the soy milk and use a stick immersion blender to puree the soup until it reaches the consistency of your liking- if I s Too watery, add mashed potato flakes until desired consistency- we like our potato soup super thick.)

5. Set the instant pot to warm and heat the soup through, if necessary.
6. Once hot serve up with a sprinkle of extra sautéed leeks and a sprinkle of Daiya.
   
   
   
   

Italian-Inspired Coucous Bowl

Couscous Bowls

2 pk of plain couscous, prepared with vegan chicken broth and olive oil

Protein Mix

1/2 pk Morningstar Farms chicken strips, cut in halves

6-8 cloves garlic, chopped

1/2 onion, diced

1/2 lg green bell pepper, diced

1 small jar pine nuts

1 (14.5 oz) can diced tomatoes

Olive oil

Salt & pepper

Basil & thyme

White wine

Veggie Mix

3 crowns broccoli, cut into small florets

2 lb garlic scape, cleaned and cut bite-sized pcs 

1 med onion, diced

1 roasted red pepper diced

Olive oil

Salt & pepper

Basil & Thyme

Chili powder

Garlic powder

Take cut veggies for veggie mix and  toss with olive oil until coated. Season with S&P and spices, per your taste. Put on cookie sheets and bake @ 375 F until browned on edges, approx. 30-45 min.

Hear a large deep cast iron skillet. Add olive oil and sauté veggies from protein mix. Once soften, add faux chicken, pine nuts  and brown. De glaze the pan with some white wine, add tomatoes and spices and allow liquid to reduce to about half.

Serve both mixes (1/2 bowl ea) over couscous. Dig in!

Chili Mac on the 4th

Today is hotter than when I’d normally make this but we want to get to the fireworks this evening...

Chili Mac Recipe

Olive oil

Salt & pepper

4 stalks celery, sliced

1 bell pepper (I used green but any are ok), diced

1 med onion, diced

2 jalapeños, sliced (spines/seeds removed if you don’t love spice)

1 pk Gardein vegan beef tips, halved

a couple tsp ea. cinnamon, cocoa powder, and cumin

1-2 Tbsp chili powder

1/2- 1 tsp chili flakes (optional)

1 cup vegan beef broth 

2 (14.5 oz) cans of diced tomatoes, drained

1 (14.5 oz) can ea. of kidney, pinto, and black beans, rinsed & drained

1 box macaroni pasta

Cook macaroni in water with some olive oil and salt after you’ve chopped the veg & beef tips. Drain when al dente.

Put oil in a large pan and heat till shimmery.

Add veg and sauté until softened. Add beef tips to brown outsides. Sprinkle cinnamon/cocoa/cumin & 1/2 chili powder over veg mix and sauté a few more min. to cook spices a little.

Add vegan beef broth, stirring well. Let reduce a little, then add tomatoes and beans. Taste and add more chili powder and flakes if you want. Add to noodles, stir and serve. Bon appetite!

Sorry the pic is so dark- had the light blocking curtains down to attempt to keep house cooler.