With the recent addition of egg, wheat, cow milk and corn allergies (no one panic, it isn’t EpiPen level allergies just allergies we have to be mindful of on a daily basis.), we’ve tried to find ways to change up our favorite dishes to accommodate these changes. For Christmas dinner this year, we decided to make mashed potatoes in the InstantPot we got earlier in the day.
InstantPot Vegan Mashed Potatoes
- 2 pounds Yukon Gold Potatoes you can use more or less, we used our InstaPot inner pot as the measurement and a two pound bag fit well for us.
- 5 cupes water you may need more or less
- salt and pepper to taste
- Vegan Butter to taste
- starch water or broth If you accidentally drained all the starch water you can use broth.
Peel and cube the potatoes (this does not have to be perfect).; Add potatoes to Instant Pot and add enough water to slightly cover the potatoes. (For us, this was about 5 cups of water).; Secure the InstantPot lid and set the pressure release to Sealing. Select the Steam setting. Set the cooking time for 4 minutes at high pressure (we did normal pressure and it was also fine). Of note, the pot will take between 10 and 15 minutes to come to pressure before the cooking program begins. ; When the cooking program ends, perform a quick pressure release by moving the Pressure Release to Venting. Open the lid.; THIS IS IMPORTANT: Reserve at least 2-3 cups of the cooking liquid (starch water). Drain the rest. ; Return the potatoes to the pot, add 1 cup at a time of the water and mash until you reach your desired consistency. For us, this was about 2 cups.; Add your favorite vegan butter spread and mash a bit more. ; Season with salt and pepper.; ; - If not serving immediately, close the lid. If you'd like to Air Fry some shallots (julienne the shallots, toss in olive oil and cook at 300 degrees for 20 minutes, checking and shaking occasionally) those add an extra burst of flavor.
You can also add garlic at steps 3, 6 or 7
One of the best gifts we’ve ever checked out from the library was the Disney Princess Cookbook. Our five-year-old loved it so much she added it to the top of her every growing wish list. This is by far her top beverage in the cookbook!
Ariel's Seafoam Smoothie
- 1 banana
- 1/2 cup water
- 1 cup vanilla ice cream or dairy-free ice cream, we like the cashew milk one from Soy Delicious
- 1 tablespoon lime juice
Break up the banana and add to a blender.
Add the water, lime juice and vanilla frozen item to the blender.
Blend until smooth.
Serve in your favorite glass.
If you like your beverage to be seafoam green, add a few drops of your favorite green food coloring. It doesn't impact the taste.
A trip to Ikea isn’t complete without lunch at the restaurant. We love the meatballs but can’t regularly justify the several hour drive whenever we crave them. Luckily, we’ve found a copycat recipe. The best part is we can make it with chicken products in addition to beef.
Easy at Home Swedish Meatballs
A trip to Ikea isn't complete without lunch at the restaurant. We love the meatballs but can't regularly justify the several hour drive whenever we crave them. Luckily, we've found a copycat recipe. The best part is we can make it with chicken products in addition to beef
- 1 cup beef broth or chicken stock
- 1 cup heavy cream or whole milk or almond milk
- 2 tablespoons flour or almond flour
- soy sauce to taste
- salt and pepper to taste
For the meatballs choose your favorite storebought or make your own by combining beef/pork/chicken mixture add an egg and breadcrumbs (or breadcrumb alternative), a grated onion, milk or milk alternative, salt and pepper into a bowl and mix with your hands. Form into balls. If the mixture is too dry, add more milk. If the mixture is too wet, add more breadcrumbs.
Cook the meatballs in a skillet until cooked through over medium heat turning when browned.
Heat the broth until simmering. Carefully whisk flour or flour alternative into beef broth or chicken stock until smooth. Turn the heat down to low. Add the cream or milk and cook gently until thickened.
Season to taste with soy sauce, salt and pepper.
Serve over meatballs and egg noodles or peeled boiled potatoes.
We love sushi. This deconstructed sushi stack is an easy weeknight meal that tastes delicious and is super simple to make, especially if you use precooked shrimp and precooked rice! Even our five-year-old loves these and calls them “shrimp cakes.”
Spicy California Shrimp Stacks
We love sushi. This deconstructed sushi stack is an easy weeknight meal that tastes delicious and is super simple to make, especially if you use precooked shrimp and precooked rice! Even our five-year-old loves these and calls them "shrimp cakes."
- 1 cup cooked rice we're partial to Jasmine rice
- 2 tablespoons rice vinegar
- 1 pound cooked shrimp peeled and tails removed
- 2 cucumbers diced and seeds removed
- 1 medium avocado mashed
- 2 tablespoons sesame seeds
- soy sauce or Ponzu sauce to taste Ponzu tastes better!
- Spicy Sauce
- 4 teaspoons mayonnaise
- 1 teaspoon sriracha sauce
Cook rice according to package directions. When rice is done, add rice vinegar and stir.
Cut shrimp into 1-inch cubes (sometimes we leave them whole).
In a small bowl, combine mayonnaise and sriracha sauce.
Using a 1 cup dry measuring cup, layer ¼ cup cucumber, then 2 tablespoons of avocado, then ¼ of the shrimp, and 1/3 cup rice.
Carefully turn the cup upside down to turn the stack out onto a plate, lightly tapping the bottom of the cup if necessary. Sprinkle with sesame seeds and drizzle with 1 teaspoon soy sauce or Ponzu sauce and sriracha mayonnaise.
Repeat with remaining ingredients.