dinner – Page 3 – Holly’s Healthy Home Cooking

Eggplant Meatballs

Ingredients 2 Eggplant 2 cup quick oats (slightly pureed in magic bullet) 1/2 cup panko bread crumbs 2 Flax egg (2 Tbsp ground flax – 6 Tbsp water) 2 Tbsp Nutritional yeast 1 tsp Salt 1 tsp Pepper Instructions Wash the eggplants then cut them half vertically. Take the eggplant halves to an oven-safe glassContinue reading “Eggplant Meatballs”

Cream of Mushroom Soup, Vegan

Ingredients 2 tsp I Can’t Believe It’s Not Butter 12 oz. Sliced Mushrooms 1/3 c Flour 1/2 tsp Salt pinch Pepper 2 C Vegetable Brothe 2/3-3/4 cup Cashew Cream (made from 1/2 c Cashews, soaked) Instructions In a large stock pot over medium high heat, saute mushrooms in vegan margarine. Mix flour, salt, pepper andContinue reading “Cream of Mushroom Soup, Vegan”

Bok Choy, Pressure Cooker

As much Bok Choy as you can fit in the steaming insert. 1 cup water. Place the water in the bottom of the steel insert bowl. Place the trivet on top of the water, and then place the steamer (full of bok choy) on top of the trivet. Pressure cook on high for 3Continue reading “Bok Choy, Pressure Cooker”

Perfect Rice in the Pressure Cooker

1 cup white rice 1 cup water another 1 cup of water salt Rinse the rice until the water runs clear (this helps it not be so sticky). Pour 1 cup water into the inner pot of the pressure cooker. Place the trivet inside. Pour the rinsed rice and 1 cup water into a heatContinue reading “Perfect Rice in the Pressure Cooker”

Black Bean and Sweet Potato Burritos

I’ve done this two ways: Flour Tortillas 3/4 cup dry white rice 1-2 sweet potatoes 1 can black beans 1 can corn 1 tsp each: onion powder, garlic powder, chili powder, cumin, salt, cayenne or chili powder Dice sweet potatoes with 1 tsp each: onion powder, garlic powder, chili powder, cumin, salt, cayenne or chili powder,Continue reading “Black Bean and Sweet Potato Burritos”

Black Bean Tostatas and Avocado Salsa

6 corn tortillas cooking spray 1 can black beans Vegan shredded cheese Jalapenos, diced salsa Avocado Salsa 1 cup chopped fresh tomato 1/2 Hass avocado, chopped 1 garlic clove, crushed (garlic powder) 1 Tbsp balsamic vinegar 1/2 cup Fiesta corn (or any corn) 2 Tbsp minced onions 1 Tbsp cilantro salt and pepper, to tasteContinue reading “Black Bean Tostatas and Avocado Salsa”

Korean Lentils (over rice)

For the sauce: 2 cups water 1/4 cup soy sauce 2-3 tablespoons Splenda brown sugar 2 cloves garlic, minced 1/2 tsp ginger 1/2 teaspoon cayenne For the Lentils: 1 cup dry lentils Cooked rice for serving Instructions In a medium bow, mix together all the sauce ingredients. I put the lentils in the pressure cookerContinue reading “Korean Lentils (over rice)”

Vegan Mac and Cheese with broccoli and tomatoes

1 Cup cashew cream prepared (or prepare some with 1 1/4 cashews soaked in water for hours, and then add a little bit of non dairy milk as you blend) 4 TBSP Nutritional Yeast 2-3 cloves garlic 1/2 tsp salt 1-2 Cups almond milk Pasta: 8 oz Fiber Gourmet Pasta Fresh sliced tomatoes 1 packageContinue reading “Vegan Mac and Cheese with broccoli and tomatoes”

Creamy Tomato Basil Soup (Vegan)

1/2 cup prepared cashew cream (or make some from 1 cup cashews soaked in water) 3 cans diced tomatoes salt, pepper, and plenty of basil to taste If you don’t have cashew cream prepared, prepare that in the blender by adding a little bit of non-dairy milk. Mix all ingredients in a blender and blendContinue reading “Creamy Tomato Basil Soup (Vegan)”

Grain bowls

Grains Brown rice/quinoa package (microwavable) Cous cous Quinoa Cauliflower rice Veggies Carrots broccoli garbanzo beans tomatoes bell peppers olives Protein Yves Falafel balls (Walmart) Or make your own 1. option: prepare the quinoa or rice in a pressure cooker and let veggies steam on top. 2. Place the grains in the bowl (keeping them separateContinue reading “Grain bowls”