Topper --- Oil-Free Chips - using Tortillas or Potatoes

Optional Seasonings 

The chips can be eaten plain when you just need a little crunch or you can spice them up with any of these - garlic powder, onion powder, chili powder, curry powder, paprika, cumin, cayenne pepper, black pepper, vegan Parmesan, minced garlic

💚 Interesting Option to Try - Top your corn chips with lime or lemon juice, then sprinkle with a good pinch of salt or desired seasonings.  If no limes, you can also spritz with water before adding seasonings.Tortillas

• corn tortillas - cut into 8 chip size pieces or smaller strips perfect for soup or salad toppers

☝️ A pizza cutter is helpful when making the salad strips.  

Tortillas 

AIR FRYER - 375 degrees and set timer for 9 minutes or  370 degrees for 6 minutes

Different air fryers may require a different temperature and or time. Also different brands of corn tortillas take different times – depends on how thick they are are and how wet they are. Keep a close on them as they can go from lightly brown to burnt quickly!

OVEN - Preheat the oven to 350 degrees. Place cut corn tortillas in a single layer on a baking sheet lined with a Silpat mat or parchment paper. Bake for 8-10 minutes or until lightly browned. 

With either method, strips may still be slightly pliable, but will continue to crisp further as they cool.

☝️ If there are leftovers, store them in an airtight container.  Some sources recommend making just the amount you need and eating them right away.  If you store them in a baggie, they can lose their crunch as they cool & become more difficult to chew.

Potatoes

• potatoes, thinly sliced

Thinly and uniformly slice potatoes using mandolin or knife. Place in bowl of water for 30 minutes to prevent browning and remove excess starch.

Remove potato slices and place on paper towel. Pat dry then sprinkle on desired seasonings.

If using an oven, preheat oven to 400°F and line baking sheet with parchment paper. Place potatoes in a single layer and bake 5-10 minutes. Watch carefully and remove when crispy and lightly brown.

If using an air fryer, layer potatoes inside in 4 layers or less. Cook at 170° for 20 minutes tossing the basket every 5 minutes. When potatoes are dry, increase temperature to 400°F and cook an additional 5 minutes or until crunchy.

Recipe Inspiration Source/s:  

Nutmeg Notebook

Karrissa's Vegan Kitchen

Chew on Vegan (YouTube video)

Plant Based Life

Nutriciously - This page has also includes some great links to dips and sauces.

Little Blue Plates

🌿  💚  ✅  ☝️  ★   ★  

Topper - Crispy Tofu

This recipe is so easy to modify by using different flavors, herbs and seasonings.

• 1 14 oz. block Extra Firm Tofu
• 1-2 tbsp Reduced-Sodium Tamari (or liquid aminos or soy sauce)
• 2 TBSP to 1/4 cup Nutritional Yeast
• Seasonings - Smoked or Regular Paprika, Garlic Powder, Onion Powder.

Drain the liquid from the Tofu and “press” the extra liquid out using a tofu press or dish towel method.  Press it for at least an hour.  Try to get it as dry as possible!

Preheat the oven to 400. 

Cut the Tofu into even cubes.  ☝️ smaller cubes goes further

Mix tamari, yeast and seasonings into a paste.

Add the cubed Tofu to the paste, then gently toss it with the Tamari, until evenly coated. 

Transfer the cubes to a baking sheet lined with a silicone mat, leaving space between the cubes.  "I strongly recommend using the Silicone Mat here – it adds an extra layer of caramelization that you just can’t get with parchment paper!"

Bake, 30-40 minutes, flipping the cubes halfway through.  The Tofu will also get slightly crispier as it cools. 

Leftovers will last in the fridge for up to one week. 

Recipe Inspiration Source/s:  

No Sweat Vegan

From My Bowl

Condiments - My Favs!!!

Making dressings and sauces used to be my biggest challenge, but after lots of experimenting I have come up with a number of healthy and variations.  I no longer worry about exact measurements and if I am missing an ingredient, I can usually come up with something else that will work just as well.  

🌿 None of these dressings & sauces use oil.  That's the most calorie dense ingredient in most store-bought dressings.  Oil is very unhealthy.  

🌿 I don't use salt, but if you think you need salt, go for it. 

🌿 If the recipe is too thick, add a little water.

🌿 With all of these recipes, start by adding a little of all the ingredients, then TASTE to see what you might need more of to get the flavor you like.  Be especially careful with the ingredients that have the strongest flavors.  

🌿 Most of these will keep in the refrigerator for about a week.

photo from Nutriciously

Honey Mustard:

• yogurt (or other base - see below) - I usually start with 1 cup of my base
• maple syrup (or other sweetener - see below)
• apple cider vinegar (or other acid - see below)
• Dijon mustard - other mustards will work
• garlic powder

Stir Fry Sauce:

• Tamari - or Bragg's Liquid Aminos, Coconut aminos or soy sauce
• maple syrup (or other sweetener - see below)
• apple cider vinegar (or other acid - see below)
• for sweet and sour like flavor - BBQ sauce - or Ketchup 
• for Thai Peanut flavor - peanut butter - or almond butter or tahini 

Ranch Dressing:

• yogurt (or other base - see below) - I usually start with 1 cup of my base
• maple syrup (or other sweetener - see below)
• apple cider vinegar (or other acid - see below)
• Tamari - or Bragg's Liquid Aminos, Coconut aminos or soy sauce
• Nutritional Yeast
• garlic powder
• onion powder
• more herbs and spices - dill weed or dill seed, pepper, parsley, chives, paprika
• raisins - if using a blender

Spicy Dressing:

• yogurt (or other base - see below) - I usually start with 1 cup of my base
• maple syrup (or other sweetener - see below)
• apple cider vinegar (or other acid - see below)
• Tamari - or Bragg's Liquid Aminos, Coconut aminos or soy sauce
• sriracha - This is what gives it a kick, but be careful!
• Nutritional Yeast
• garlic powder
• smoked paprika 
• sweet pickle relish

Slaw Dressing:

• yogurt (or other base - see below) - I usually start with 1 cup of my base
• maple syrup (or other sweetener - see below)
• apple cider vinegar (or other acid - see below)

"Cheese" Sauce:

The original recipe is HERE. It uses a base of potatoes and carrots.  I am experimenting and seeing if I can get an acceptable cheesy flavor without cooking vegetables.  Without the carrots, the color may not be as appealing.  Some people use cashews as the main base for vegan cheese sauce.

• yogurt
• nutritional yeast
• apple cider vinegar
• smoked paprika
• onion powder
• garlic powder
• ground cumin

        THE HEAT - Be careful!  Not too much!  

• chipotle chili powder, chili powder or cayenne 

★   SUBSTITUTIONS   ★

BASE (for creamy texture):

🌿 If you use a yogurt base, you most likely won't need to use a blender.  You *might* be able to skip a blender with the silken tofu base.  The other bases do need to be blended, but it's really not that big of a deal.

• yogurt (plant-based!) - My favorite brand is Kite Hill.
• silken tofu
• zucchini or squash, peeled and steamed
• carrots, peeled and steamed (great for "cheesy" recipes that you want to turn orange)
• potatoes, peeled and cooked (great when you want it to thicken a bit to use as a dip)
• corn, cooked
• white beans, cooked
• sunflower seeds
• cashews - rich and flavorful, great for weight maintenance, but not best for weight loss.  Soak the cashews in water for at least 4 hours.  Recipes using this base might require a little extra water to reach the right consistency.

SWEETENERS:

• maple syrup
• or agave nectar
• dates - if using a blender
• or honey if not truly vegan

ACIDIC OPTIONS:

• apple cider vinegar - using fresh lemons is best, but bottled will do in a pinch
• lemon juice - fresh squeezed is best.  Careful.  The lemon flavor can overpower the dressing if you use too much.  
• or rice wine vinegar
• or red wine vinegar

🌿  💚  ✅  ☝️  ★   ★  

Topper - Crispy Onion & Shallots

These would add a fun extra crunch and flavor on salads or potatoes.  The key to cooking them without oil is to bake them on a low temperature and let them basically dehydrate.  These are so much healthier than the oily versions, which is about all you can find at the store.

Only 2 Ingredients (and you can do it with onions only if you prefer)

• onions
• shallots

Slice onions and shallots into super thin slices.

AIR FRYER

Preheat air fryer.  Set your air fryer to  150 degrees and cook for 5-10 mins. If your onions or shallots are caramelized but still contain water, set to dehydrate function on 40-60 degrees for around an hour to dry out. 

Another recipe - Preheat the air fryer to 265F . Cook in the air fryer for 25-30 minutes total, setting a timer for every 5 minutes to shake the basket and toss the onions around. Once golden brown and crispy, onions are ready.

OVEN

Alternatively, place on a baking tray and place into a preheated oven on a low heat (try 265) and roast slowly for 90-120 minutes. Check and turn every 20 minutes.  

☝️ Since these are made without oil, you can store them in a jar on the shelf.  They'll keep for ages, so go ahead and make a big batch!  Be sure to let them cool completely before putting them in the jar.

Recipe Inspiration Source/s:  

Happy Hungry Hubby - YouTube video

Every Little Crumb - she uses a little oil

Salad - Salsa with Beans & Corn

☝️ This recipe is super easy to double, so making a big batch at the first of the week is a great way to meal prep. It will keep stored covered in the refrigerator for up to a week.  

BASICS

• Black Beans – Canned or cooked from dried. Make sure to drain and rinse them!
• Corn – canned or frozen is fine, but you can use fresh as well. It's nice to use both yellow and some white.  Roasting the corn (15-20 minutes at 450 degrees) gives it a little something extra!  Another tip - You can throw the frozen corn straight into the bowl without thawing and it will be ready to serve shortly.
• Onion – chopped into small pieces. Red is most common.  I don't like to use an entire red onion - just a little will do, but I love the color. You can substitute sweet or yellow onion. Or use spring onions.  Or OMIT onions entirely for a milder flavor.  
• Tomatoes  – If you want it to truly be salsa-ish, don't use canned tomatoes.  USE FRESH!
• Bell Peppers -  chopped, yellow, orange or red 
• Cilantro or Parsley - Pull the leaves from the stems and chop.  
• Lime Juice – fresh is always best to give a bright burst of flavor to the salsa.  If no limes, lemon, white wine vinegar or apple cider vinegar will do.

Drain and rinse the black beans and drain the corn. 

Combine beans, corn, tomatoes, peppers, onion, herbs and chilies in a bowl.

Squeeze the juice from the lime and pour it over the other ingredients.

Toss everything together, taste and adjust flavor with salt if needed.

Cover for 30 minutes or more, allowing the flavors to meld.

Options and Variations

• Cucumbers - chopped
• Black-Eyed Peas - This makes it something like Cowboy Caviar
• Rice - This makes it something like Black Bean, Corn, and Salsa Rice Salad
• Spinach - It looks like the herbs, but adds a little extra nutrition without being very noticeable.
• Jalapeños - For more heat, add in chopped fresh or pickled jalapeños. You can also add a few dashes of your favorite hot sauce for a spicy kick.
• Avocado - chopped, for a bit of creaminess
• Maple Syrup - just a tiny bit
• Garlic Powder

Cowboy Caviar

Rice and Salsa Salad

Recipe Inspiration Source/s:  

A Southern Soul

The Live In Kitchen

The Cabin Diary

Nikki Vegan

Condiment - Tzatziki Sauce

Notes

• 1 small cucumber — peeled, seeded, and shredded — about 1 cup
• 1 cup non dairy yogurt
• 1- 2 tablespoons lemon juice
• ¼ – ½ teaspoon salt
• 2 garlic clove, minced
• 2 sprigs fresh dill — chopped or about ¼ – ½ teaspoon dried dill or to taste
• 1 tablespoon fresh mint – optional – Tami prefers it with dill only

Combine all ingredients in a bowl, stir to mix. Chill.

🌿  It makes a wonderful appetizer served with pita bread, pita chips or vegetable dippers. 

🌿  Make it ahead and chill it for a couple of hours to let the flavors develop. 

Recipe Inspiration Source/s:  

Nutmeg Notebook

Salad - Chopped Salad - How To and Ideas

I first heard about chopped salads from my friend, Shirley.  I played with it a minute, but then forgot about it.  Later, I saw it's praises sung by Chef AJ and Nutmeg Notebook.  I watched the tutorial from Nutmeg Notebook and was intrigued.  I played with it a bit, but again, dropped.  Sometimes it takes a while for something to take hold.  Now, I'm obsessed.  They are way less messy.  They are easier to chew.  The flavors mingle and each bite is better for it.  You end up eating far more salad than you might have otherwise.  

Greens

• lettuce, any variety
• spinach
• kale
• swiss chard

Veggies

• celery
• radishes
• cucumbers
• carrots
• jicama
• peppers - red, yellow or orange 
• scallions, onions - spring, red or sweet
• broccoli
• cabbage
• cauliflower
• Brussels sprouts
• squash
• corn
• tomatoes
• mushrooms - Don't eat raw. Cook at least 2 minutes to get rid of toxins.

Herbs

• cilantro
• mint
• parsley
• basil

Fruit

• apples, pears
• raisins
• blueberries - stir in, don't chop

Misc

• beans - black beans are great - stir in - don't chop
• pasta - stir in - don't chop
• nuts and seeds

🌿  Put together any combination of ingredients you want.  

🌿  Chop it up!  You can use a regular knife.  There are all sorts of gadgets and gizmos for chopping - lever-like food chopper, pizza slicers, special chopping scissors, etc.  Tami from Nutmeg Notebook and Chef AJ chop theirs in a wooden bowl with a mezzaluna style knife.  I use my grandmother's very old wooden bowl and a mezzaluna knife.   It really doesn't take long at all and clean-up is a breeze.  

🌿  Some people chop theirs in a food processor, but the salad can end up a bit mushy if you over process the least little bit.  

Recipe Inspiration Source/s:  

Debra Klein

Clean and Delicious 

Speedy Salad Batch Prep - Tami Kramer - Nutmeg Notebook

Our Weekly Salad Prep Guide (Plant Based, Vegan, Oil Free) - Krocks in the Kitchen

Condiment - Honey Mustard Dressing - FAV!!!

🌿 You can make vegan honey mustard dressing with as little as two ingredients if you like!  The basics are mustard, maple syrup — but it really pays off when you use a few more delicious add-ins.

Honey Mustard dressing is my absolute favorite dressing, which is funny because I have never particularly loved mustard.  I have made this dressing numerous ways and it hardly ever failed.  Originally, I would carefully measure, but as I began making it in larger quantities I would add a little of this and a little of that, then taste to see what I might need to add more of to balance the flavors.  

The creamy version is good, but I'm moving away from the creamy versions.  Mostly, I just use Dijon mustard, fresh squeezed lemons, maple syrup, and garlic powder.

This creamy version is from Nutriciously.

 My Go-To Mason Jar Batch:

• ⅓ cup maple syrup
• ¾ cup Dijon mustard
• 2 lemons, juice of
• 9 oz yogurt
• 3 tsp garlic powder

For different amounts, use this basic formula - 

2 PARTS - SWEETENER:

• 2 tbsp maple syrup
• or agave nectar
• or honey if not truly vegan

4 PARTS - MUSTARD:

• 4 tbsp Dijon mustard
• or yellow mustard
• or brown mustard
• or whole grain mustard (combine with one of the other mustards)

6 PARTS - ACIDIC OPTIONS:

• 6 tbsp lemon juice - using fresh lemons is best, but bottled will do in a pinch
• or apple cider vinegar
• or rice wine vinegar
• or red wine vinegar

EXTRA FLAVOR:

• 1 tsp garlic powder - Don't skip!  Most all sources highly recommend using this!

6 PARTS - Optional - For a creamy texture add:

☝️ Many sources skipped a base altogether.  I prefer the extra creaminess it adds.

• 6 tbsp vegan yogurt
• or silken tofu
• or zucchini, peeled and steamed 

DIRECTIONS:

Add the dressing ingredients into a jar with a lid and shake well or use a whisk to blend.  Taste and adjust to your preference by adding more of any of the components.  

This vegan honey mustard dressing keeps well in the fridge for up to a week (perhaps more, it was always gone by that time in our family) and is best stored in an airtight container.

 

This super simple version is from Shane and Simple.

☝️ Shane and Simple only uses 3 ingredients - 

mustard, maple syrup and garlic powder!  

He didn't even bother with the acidic ingredient or a creamy base!

Recipe Inspiration Source/s:  

Nutriciously

Keeping The Peas

Eat Plant Based

Shane and Simple

Condiment - Stir Fry Sauce

This sauce can be stirred together in minutes.  Just mix and add to the veggies the last few minutes of cooking.  

• Dijon mustard
• maple syrup
• Tamari or Coconut Aminos
• BBQ sauce adds a nice tang
• Kung Pao Sauce - like sweet and sour with a kick

Condiment - Chipotle Nacho Cheese Sauce - Potato & Carrot Base

🌿 This is a keeper!  I need to keep working on it til the spice level is perfect for me.

Tami uses this sauce with so many meals,
including her Mexican Chopped Salad pictured here.

• 2 cups white potato – cooked & peeled
• 1 cup carrots – cooked & peeled
• ½ cup nutritional yeast
• 2 cups water
• ½ cup rolled oats
• 2 tablespoons lemon juice
• 2 teaspoons smoked paprika
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• ½ teaspoon ground cumin

        THE HEAT  

My first try at this was just a little too spicy for me.  I need to work on reducing the heat.   

I'm not sure whether to reduce the chipotle or the cayenne.

• 1 teaspoon chipotle chili powder
• ½ teaspoon chili powder (I used cayenne)
• ¼ teaspoon jalapeno powder or use a fresh jalapeno I skipped this totally from the start.

Cook potatoes and carrots.  Steaming is good.

Put all ingredients in a high powered blender and blend for 2-3 minutes until smooth and creamy.

This sauce does firm up when refrigerated and if it gets too thick thin it with some unsweetened plant milk or water when reheating to make it pourable again.  Can also put it in a small saucepan over low heat, stirring while it heats up. Use a wire whisk to help make it smooth and creamy.

Keep it refrigerated – it will last for 5-6 days. I haven't tried freezing it myself but subscribers tell us they have frozen it with it success. If it separates when thawed just put it in the blender to make it all smooth and creamy again.

★ Optional Variation:  Use 3 cups cooked butternut squash instead of the potatoes and carrots. I like to use oven roasted butternut squash by cutting a whole squash in half length wise, scooping out the seeds. Place squash cut side down on a parchment lined rimmed baking sheet. Place in a preheated 400 degree oven for 45 minutes or until soft. How long to bake will depend on the size of the squash. Let cool and measure out 3 level cups of squash to use in place of the potatoes and carrots.

Recipe Inspiration Source/s:  

Nutmeg Notebook

Condiment - Dipping Sauce - Thousand Island-ish

This is really good, but I want to try it without high fat cashews.  I plan to try making it with a potato base first, maybe with some added carrots or zucchini. 

• ½ cup (raw) cashews *
 FIND A SUBSTITUTE! - try 2 Yukon Gold potatoes and 2 carrots/1zucchini.
• 1 Tablespoon tomato paste  I used Sriracha instead since I had it on hand.  It made for a great tang, but to make this more like Thousand Island, I could omit it or even use some ketchup.  I never buy tomato paste and don't want to start just to get 1 TBSP for this one recipe.
• ¼ cup + 1 Tablespoon distilled white vinegar
• 3 Tablespoons water
• 2 Tablespoons pure maple syrup
• ½ teaspoon reduced-sodium tamari (or Braggs Liquid Aminos, or Coconut Liquid Aminos) 
• 2 teaspoons dill pickle relish (do not need to drain the pickle brine)
• ½ teaspoon garlic powder
• ¼ teaspoon sweet paprika
• ¼ teaspoon smoked paprika
• pinch to ½ teaspoon sea salt (+/-) 

Cook veggies to use for base - potatoes, carrots, zucchini, cauliflower...

BLEND - Place the veggies into a high-speed blender.  Add all the remaining ingredients. Blend on high until smooth and emulsified, scraping down the sides occasionally.

Serve as a dipping sauce for fries. Also, it makes a spread for sandwiches.  

Recipe Inspiration Source/s:  

Monkey and Me Kitchen Adventures

Condiment - Ranch Dressing - Zucchini Base

I LOVE this dressing!!!  It's tasty, easy to make, and requires no prep.  

I plan to try making it with a lower fat vegetable base instead of using tofu.  Tofu is not unhealthy, but in terms of weight management, it's not the best option.  Plus, I LOVE the idea of sticking more with whole foods.

Veggie Base

• 12 oz. package soft silken tofu (1 ½ cups)
• 3 medium zucchini * - no need to cook!
• Another Base Option - Potatoes - red or yellow (not Russet), cooked and peeled
• Another Base Option - Vegan Yogurt

• optional: ½ cucumber, chopped  - It puts the “cool” in “cool ranch.”
• Optional: throw in some spinach or kale if I am OK with the color turning green
• Optional: chopped onion - spring onions would be good!

Acid / Liquid

• Option 1 - 2 teaspoons lemon juice 
• Option 1 - 1 Tablespoon + 1 teaspoon apple cider vinegar

• Option 2 - 2 ½ TBSP lemon juice  

• Option 3 - 2 ½ red wine vinegar  
• Option 3 - 1 ½ Tbsp plain non-dairy yogurt  

• Option 4 - 1 ½ Tbsp white wine vinegar 
• 
  
• 4 Tablespoons + 1 teaspoon water - Just add enough liquid to get the consistency you are aiming for -   thicker for dips, thinner for dressing.

Spices

• 1 ¾ teaspoons garlic powder or ½ clove
• ¾ teaspoon onion powder
• 1 teaspoon sea salt (+/-)
• Pinch black pepper (+/-)
• ¼ teaspoon + pinch dried ground mustard powder

Herbs

• ⅛ teaspoon of dried dill weed - Dreena Burton and Chef AJ insist using dill SEEDS or fresh dill instead of dill weed makes a big difference!
• ¾ teaspoon dried parsley or ¼ cup fresh flat-leaf parsley
• 2 ½ teaspoons fresh chives, finely chopped
• Optional: cilantro
• Optional: basil

Misc Options

• tiny bit of maple syrup or 2 medjool dates or raisins
• 1 TBSP nutritional yeast
• 2 TBSP tamari

Blend everything together except the fresh herbs. Let it run on high for a bit so it is really creamy and smooth.

Add the fresh herbs and pulse or stir to mix them in without turning everything green.  If adding spinach or kale, there's no point in this step - blend away.

Taste and add additional seasonings to taste.

Recipe Inspiration Source/s:  

Monkey and Me Kitchen Adventures   

Love and Lemons 

Feasting on Fruit  

Vegan Sandra

Dreena Burton - This recipe is included in a video interview on Chef AJ's show. The recipe is included in the description.

Growing Microgreens

Broccoli - 

I used Rainbow Heirloom seeds.

• Soil or Mat -               Mat  (be sure to soak overnight)
• Soak Seeds -               No
• Blackout time:            4-5 days 
• Optional: Flip blackout dome on Day 4-5 and set on top of emerging plants to strengthen roots. I did not do this.
• Germination Time:     2-3 days
• Time to Harvest:         8-12 Days  (or Harvest when the leaves are open and 1-3" tall ,day 5-14)

Radish

I used Rainbow Heirloom seeds.

• Soil or Mat -               Mat  (be sure to soak overnight)
• Soak Seeds -               No
• Blackout time:            No cover needed! 
• Germination Time:     1-2 days
• Time to Harvest:         5-12 Days 

Superfood Microgreen Mix
Broccoli, Purple Kohlrabi, Radish, Collard & Turnip

I used Rainbow Heirloom seeds.
I don't have specific growing instructions for a mix of seeds, so I'm using the instructions for Broccoli.

• Soil or Mat -               Mat  (be sure to soak overnight)
• Soak Seeds -               No
• Blackout time:            4-5 days 
• Flip blackout dome on Day 4-5 and set on top of emerging plants to strengthen roots.
• Germination Time:     2-3 days ?
• Time to Harvest:         8-12 Days ?

Inspiration Source:

• Bootstrap Farmer: Microgreens Cheat Sheet , Top Ten Microgreens, Sprout People (instructions on each seed page), 

Beans - Lentils

Cooking lentils in the Instant Pot is the easiest way to go!  

Basics:

• 1¾ cup water or veggie broth
• 1 cup lentils

Reds get mushy and are great for soups or thickening recipes.

The other colors can stay firmer unless you cook them too long. They are great for salads, grain bowls, wraps, etc. 

 

 

Optional Additions:

Lentils are like sponges - they absorb the flavors of the ingredients in which they’re cooked.

These Can be sautéed right in the Instant Pot before cooking the lentils!

• onions
• bell pepper
• garlic
• mushrooms
• carrots

Spices and Herbs!

• salt (this can interfere with softening, so best to add after cooking)
• pepper
• bay leaves
• cumin
• coriander
• chili pepper
• onion powder
• garlic powder
• paprika
• turmeric
• thyme
• rosemary
• oregano

Instant Pot - Cook at High Pressure, release after 10 minutes. If you let them release on their own, they might be a bit softer, but it's no big deal.   NO NEED TO SOAK before cooking!

 

RED -  2-3 minutes  

Keep in mind that red lentils will have a mushy texture no matter what, so you can cook them longer if making a soup or curry with them. They will completely dissolve into a soup and will act as a thickener if you cook them for 10 minutes at high pressure.

BROWN, GREEN, r BLACK -  6-9 minutes, 10 for softer

If you want them softer, you can always add an extra 1/2 cup of water and pressure cook them again for 2-3 minutes. There shouldn't be too much liquid left in the pot, so you can use them right away without draining them.

Store cooked lentils in an airtight container in the fridge for 5-7 days, or freeze for 4-6 months.

Easy ways to use pre-cooked lentils.

• Toss them with BBQ sauce for a vegetarian sandwich
• Serve them over a salad for plant-based protein
• Add to Salad
• Add them to pasta sauce for vegetarian spaghetti
• Add to soups

Recipe Inspiration Source/s:  

Rainbow Plant Life

Detoxinista

🌿  💚  ✅  ☝️  ★   ★  

The Cool Symbols Page has lots more food and drink symbols to swank up posts!