INGREDIENTS: METHOD: Add the trivet rack to the (6-8 quart) pressure cooker & pour the cup of water into the pot. Next, place the butternut squash on it. Make sure you have the pressure release valve set to the “Sealing” option. Set the timer to Manual for 25 minutes on high pressure. Once the timerContinue reading “Butternut Squash Pressure Cooker/Instapot-No poking holes”
Author Archives: VeganYogaMomma
Ⓥ Peanut Butter Banana Overnight Chia Oats
INGREDIENTS (makes 6 servings): METHOD:
Ⓥ Vegan Creamy Butternut Squash Soup
INGREDIENTS: METHOD:
Vegan (Chocolate Chip) Challah Ⓥ
INGREDIENTS: METHOD:
Vegan Gyro Meat Ⓥ
INGREDIENTS: METHOD:
Vegan Eggplant Parmesan w/ Homemade Cashew Mozzarella Ⓥ
INGREDIENTS: FOR THE EGGPLANT: FOR THE VEGAN MOZZERELLA CHEESE: METHOD:
Vegan Matzoh Ball Soup Ⓥ
INGREDIENTS: FOR THE SOUP: • 1 tbsp olive oil • 1 leek, cleaned & chopped • 3 large carrots, peeled & chopped • 4 celery stalks, chopped • 1 large onion, chopped • 7-9 cloves of garlic, minced • 8 cups of vegetable broth • 1/4 cup chopped fresh dill • 2 tbsp nutritional yeastContinue reading “Vegan Matzoh Ball Soup Ⓥ”
Vegan Tempeh “Meat” Sauce Ⓥ
INGREDIENTS: METHOD:
Vegan Tempeh Taco Bake Ⓥ
INGREDIENTS: 2 cups of rice, cooked 1-15.5 oz can of black beans, drained & rinsed 1-15.25 oz can of corn 1-10 oz can Rotel 1 tbsp olive oil 1-8 oz block tempeh 3 cloves garlic, minced 1 white onion, chopped 1 bell pepper, chopped 1 & 1/2 tbsp taco seasoning 1 tbsp water 6 ozContinue reading “Vegan Tempeh Taco Bake Ⓥ”
Vegan Quiche Ⓥ
INGREDIENTS: PIE CRUST: 1 & 1/2 cup all purpose flour 6 tbsp vegan butter, cut into small chunks 1 tbsp ground flax 3 tbsp cold water pinch of salt pinch of turmeric EGGLESS VEGGIE MIXTURE: 1 tbsp olive oil 8 oz chopped spinach or kale, fresh or frozen (defrost & drain if using frozen) 2Continue reading “Vegan Quiche Ⓥ”
Vegan Yoga Momma 