InstantPot Vegan Mashed Potatoes

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.

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InstantPot Vegan Mashed Potatoes
Servings
people
Ingredients
Servings
people
Ingredients
Instructions
  1. Peel and cube the potatoes (this does not have to be perfect).
  2. Add potatoes to Instant Pot and add enough water to slightly cover the potatoes. (For us, this was about 5 cups of water).
  3. 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.
  4. When the cooking program ends, perform a quick pressure release by moving the Pressure Release to Venting. Open the lid.
  5. THIS IS IMPORTANT: Reserve at least 2-3 cups of the cooking liquid (starch water). Drain the rest.
  6. 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.
  7. Add your favorite vegan butter spread and mash a bit more.
  8. Season with salt and pepper.
Recipe Notes

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.

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Ariel’s Seafoam Smoothie

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!

 

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Ariel's Seafoam Smoothie
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Ingredients
Servings
Ingredients
Instructions
  1. Break up the banana and add to a blender.
  2. Add the water, lime juice and vanilla frozen item to the blender.
  3. Blend until smooth.
  4. Serve in your favorite glass.
Recipe Notes

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.

Hawaiian Pineapple and Coconut Rice

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Hawaiian Pineapple and Coconut Rice
This summer we were looking for a quick and easy dinner that would use up some ham and leftover rice. This was delicious and has earned a place in our regular rotation. Even the preschooler loved it!
Cuisines Asian
Prep Time 10 minutes
Cook Time 30 minutes
Passive Time 5 minutes
Servings
servings
Ingredients
Cuisines Asian
Prep Time 10 minutes
Cook Time 30 minutes
Passive Time 5 minutes
Servings
servings
Ingredients
Instructions
  1. Make two cups of rice using coconut milk and pineapple juice. Allow rice to cool. If you'd like put it in the refrigerator overnight.
  2. Toast your coconut in a non-stick skillet until in is toasty brown. Set aside.
  3. Place your coconut oil, onions, garlic, ginger in the pan until aromatic. Add the ham and cook quickly until lightly golden. Add your cooked basmati rice, Chicken Soup Base (we like Penzy's) and white pepper and mix quickly in your pan until all of the rice is covered evenly with the coconut oil and seasoning.
  4. Add the pineapple, green onions and continue stirring quickly, just until warmed.
  5. Serve on plate and top with crushed macademia nuts, toasted coconut and green onions.

Slow Cooker Chicken Cacciatore

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Slow Cooker Chicken Cacciatore
We've been using our crockpot quite a bit lately. We've also discovered the wonderful boneless skinless chicken thighs from one of our favorite grocery stores (or go-see store as our toddler calls them). The benefit of cooking the thighs in the crockpot is they dry out less and are more flavorful than the traditional chicken breasts. Cooking Light's crockpot recipes have become a go-to source. I did not expect this recipe to be as good as it was. Even the toddler ate some of it!
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Combine 1/2 cup water and flour in your favorite crockpot, stirring with a whisk. (Note: You can also use corn starch, which we will do next time.)
  2. Stir in stock and next 8 ingredients (through mushrooms).
  3. Add chicken thighs to the stock mixture; submerge in liquid.
  4. Cover and cook on LOW 7 1/2 hours (ours cooked about 9).
  5. Remove chicken.
  6. Leave whole or chop if using boneless skinless. If using bone-in, wait for them to cool, then remove bones.
  7. Add oil and pasta to slow cooker sauce; cover and cook on HIGH 15 minutes or until pasta is done to your liking. (It took a little longer than 15 minutes for us.)
  8. Stir in spinach until wilted.
  9. Divide pasta mixture and top evenly with chicken. Sprinkle with Parmesan cheese.
Recipe Notes

My opinion:
I didn't expect the capers to add so much to the dish. It was the right amount of salt and sweet from the tomatoes. The pasta cooked perfectly. Next time, I will use the corn starch and reduce the amount of liquid a little for the initial cooking phase. If we need more to cook the pasta, I'll add more at that time. All in all a good, flavorful dish that is perfect for a weeknight.

 

Yum

Lamb Tagine with Potatoes and Chickpeas

Lamb with Potatoes and Chickpeas
One of the hardest parts about giving up six main food groups and items for baby A (she has protein digestion issues so I’m not eating dairy, wheat, eggs, fish, soy or peanuts) is finding quick, easy weeknight meals. Through a lot of trial and error, J and I have learned that some meals that look easy aren’t and some that look time-consuming are actually simple. This is a simple one. We’d put off making Lamb Tagine with Potatoes and Chickpeas from Williams Sonoma because it looked complicated. We were throughly surprised to learn it was easy and perfect for a busy weeknight.

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Lamb Tagine with Potatoes and Chickpeas
Servings
servings
Ingredients
Servings
servings
Ingredients
Instructions
  1. In a small fry pan over medium-low heat, toast the cumin and coriander seeds, stirring frequently, until fragrant, about 5 minutes.
  2. Transfer to a spice grinder, add the peppercorns, paprika, ginger and the 2 tsp. salt and grind until well combined. Set aside. If using ground, skip the grinding step and just combine in a small bowl. Mix with a fork.
  3. In a tagine over medium-high heat, warm 1 tablespoon of the olive oil until almost smoking. Working in batches, brown the lamb on all sides, 3 to 4 minutes total. Transfer to a plate. If you don't have a tagine, we used our most favorite pasta pot.
  4. Add the remaining oil and the onion to the tagine or pot, reduce the heat to medium and cook, stirring, until translucent, about 8 to 10 minutes.
  5. Add the garlic and the spice mixture, reduce the heat to medium-low and cook, stirring occasionally, until the onion is caramelized, about 2 more minutes.
  6. Add the lamb, water, potatoes and the 1/4 cup cilantro and bring to a simmer.
  7. Cover the tagine or pot and adjust the heat so the mixture gently simmers.
  8. Cook for 45 minutes, then add the chickpeas and lemon juice.
  9. Continue cooking until the lamb is tender, about 45 minutes more. Taste and adjust the seasonings with salt and pepper.
  10. Garnish with cilantro and serve. Accompany with couscous or rice.

My opinion:
I LOVE this dish. It’s flavorful and warming and just delicious. It’s as good cold as it is right from the stove.