Monday, July 27, 2015

One-Pot Pasta for the Instant Pot


1/2 to 3/4  lbs. pasta of your choice (I used a red lentil pasta)
1 to 1½ cups chickpeas, already cooked (or 1 can)
2½ to 2-3/4 cups vegetable broth (still trying to figure out the optimum amount)
1 cup cherry tomatoes, halved
1 small red onion - sliced thin
1-2 bell peppers - sliced thinly (or however many you want)
½ teaspoon miso or salt
½ teaspoon pepper
½  teaspoon Red Pepper Flakes –more if you like it spicer
4 big leaves fresh basil (torn into pieces)
3 garlic cloves – minced (I’m using more next time)
2 lemon Slices

You can add any vegetables of your choice.
Put everything in the Instant Pot and stir.

Cook for 8 min in the pressure cooker.  I let pressure come down for 15 minutes and released the rest.
I threw in a few handfuls of spinach when it was done cooking, stirred, and just let the heat wilt it.

Served with homemade vegan parm.  (See below)  Can also serve with some fresh basil on top and even add some hot sauce if you like.


Vegan parm:

2 cups walnuts
2 cups nutritional yeast.
1 tsp onion powder
1 tsp garlic powder
1 tsp miso

Mix together in a food processor. 
You can add any other spices you want to the parm.




Confetti Rice


  • 1 red bell pepper (seeded and chopped)
  • 1 bunch green onions (sliced)
  • 1 cup corn kernels (frozen corn that has been thawed out)
  • 1 cup peas (frozen peas that have been thawed out)
  • 15oz can red kidney beans (drained and rinsed (1 1/2 cup cooked beans))
  • 2 cups brown rice (cooked)
  • 1/2 cup seasoned rice vinegar
  • 1 teaspoon Dijon mustard
  • 1-2 clove garlic (minced)
  • black pepper, freshly ground, to taste


Combine the vegetables, beans, and rice in large bowl.
For the dressing, whisk together the vinegar, mustard, and minced garlic in a small bowl. Add dressing to the salad and mix. Season with pepper, to taste.
This dish can be served warm or cold.

Recipe from: