Delicious Recipe

These potato fritters with red lentils are super easy to make and so delicious! They’re best with spicy sriracha mayonnaise. The recipe for these fritters is of course 100 % vegan! Ingredients For the vegetable potato fritters: 3/4 cup red lentils 1 small red onion, chopped 2 cloves of garlic 2 medium-sized potatoes (raw) 1 medium-sized carrot 5 tablespoons all-purpose flour 1/2 teaspoon smoked paprika powder 1 teaspoon regular paprika powder 1 teaspoon majoram salt black pepper, to taste For the sriracha mayonnaise: 3 tablespoons vegan mayonnaise 1 teaspoon tomato paste 1 teaspoon garlic powder 1/2 teaspoon smoked paprika powder salt black pepper, to taste sriracha sauce, to taste Instructions Cook the red lentils according to the instructions on the package. Peel and grate the potatoes and the carrot. In a large bowl, combine them with the cooked red lentils, the garlic, the onion, the flour, and the spices and stir well. Heat some oil in a large pan, and add about 1 1/2 heaped table...

This Keto Style Instant Pot Brisket recipe doesn’t use BBQ sauce nor does it use brown sugar. It’s so tender and juicy recipe that will explode spices in your mouth while enjoying it. Here is the thing about brisket, if you have never cooked one before. It needs to be cooked slowly, at a very low temperature for many hours in order to dissolve the tough connective tissues of the meat.   Ingredients: 2.5 lb beef brisket 1/4 cup Keto BBQ seasoning (or any sugar free store brand) 2 tbsp avocado or other light tasting oil 4 slices peeled onion 2/3 cup water 2 tbsp apple cider vinegar 2 tbsp low sugar ketchup Preparation: Rub brisket on all sides with BBQ seasoning. Heat oil in Instant Pot on Saute function. Place the seasoned brisket into the pot and sear for 3 minutes per side. Remove with tongs and add the four slices of onion to the bottom of the pot. Place the brisket, fat side up on top of the onions. Whisk together water, apple cider vinegar and ketchup. Pour around the brisket. ...

Instant Pot Crack Chicken Pasta - chicken pasta loaded with cheddar, bacon and ranch! Seriously delicious! 4 minutes of cook time. We ate this two days in a row. Chicken, ranch dressing mix, bacon, chicken broth, water, cream cheese, penne pasta and cheddar cheese. Everyone cleaned their plate! Even our picky eaters! INGREDIENTS: 1-lb boneless, skinless chicken breast, cut into bite-sized pieces 2 Tbsp olive oil 1 (1-oz) package Original Ranch dressing mix 1/4 cup cooked chopped bacon 1 (8-oz) package cream cheese 1-lb dry penne pasta 3 cups low-sodium chicken broth 2 cups water 2 cups (8-oz) shredded cheddar cheese INSTRUCTIONS: Preheat Instant Pot on “Sauté” setting; add oil, chicken, and ranch packet, stirring to coat. Cook chicken 2–3 minutes.  Add pasta, broth, and water to pot. Close lid, lock pot, select “Manual” setting and 4 minutes time. Cook pasta until time is up, then quick release and open Pot. Stir in cream cheese, cheddar cheese and cooked bacon until combined; let ...

I begin this recipe with boneless skinless chicken in the slow cooker. It isn’t necessary to make it this way, it just makes my life easier around dinner time to have the chicken already cooked. Also, if you prefer a different cut of chicken feel free to make substitutions that best suit your needs. Ingredients 2 lbs boneless skinless chicken breasts 1 cup chicken broth this is to pour over chicken in slow cooker 1 onion chopped 1 green pepper chopped 3 garlic cloves minced 1 tablespoon of butter 6 oz cream cheese 2 10 oz cans diced tomatoes with green chilis 2½ cups chicken broth ½ cup heavy whipping cream 2 1/2 tablespoons of homemade taco seasoning recipe here or 1 packet of taco seasoning salt and pepper to taste Instructions Cook boneless skinless chicken breasts in a slow cooker for 3 hours on high or 6 hours on low in a cup of chicken broth. Season with salt/pepper. When chicken is cooked through, remove from slow cooker and shred. (You can strain the leftover broth for the soup...

Instant Pot Beef Bourguignon is a pressure cooker recipe with beef, mushrooms, onions, and carrots cooked in red wine. Low carb, keto, and gluten free. Ingredients 1.5 - 2 pounds beef chuck roast cut into 3/4-inch cubes 5 strips bacon diced 1 small onion chopped 10 ounces cremini mushrooms quartered 2 carrots chopped 5 cloves garlic minced 3 bay leaves 3/4 cup dry red wine 3/4 teaspoon xanthan gum (or corn starch, read post for instructions) 1 tablespoon tomato paste 1 teaspoon dried thyme salt & pepper Instructions Generously season beef chunks with salt and pepper, and set aside. Select the saute mode on the pressure cooker for medium heat. When the display reads HOT, add diced bacon and cook for about 5 minutes until crispy, stirring frequently. Transfer the bacon to a paper towel lined plate. Add the beef to the pot in a single layer and cook for a few minutes to brown, then flip and repeat for the other side. Transfer to a plate when done. Add onions and garlic. Cook for a...

This is Probably one of the easiest and most satisfying cheesecakes out there. No Cashews. Not Frozen. Just Awesome! Ingredients Crust: 1 1/2 Cup of Vegan Cookie Crumbs. I used Chocolate. 1 1/4 Tbsp of Melted Butter Earth Balance Vegan Butter. 2 Tbsp of Brown Sugar Filling: 454 g Medium Firm Silken Tofu. one pack. 2 Cups of Chocolate Chips. 1/2 Cup of Almond Milk. You can sub with Coconut milk. 1 Cup of Brown Sugar 1/2 Cup of Hazelnut Butter. This is my favourite choice you can sub with Cashew Butter, Almond Butter, Peanut Butter or another type of nut butter you love. 1 Tsp Vanilla Extract. Vegan Nutella Glaze 1 Tbsp Hazelnut butter 2 Tbsp coconut oil 2 Tbsp maple syrup 1/3 Cup Dark Chocolate Chips make sure they're vegan Instructions Start by combining in a bowl all your pie crust ingredients. Mix thoroughly and transfer to parchment paper lined pie dish (8-9 inches will do). Set aside. Remove your tofu from the package and pat it dry with a paper towel. Transfer to a blender and...

Creamy chocolate and peanut butter swirl is piled inside a no-bake optional crust for a rich and cooling treat. If you're a fan of peanut butter cups, then this pie was made for you. Serve semi-freddo for the perfect, melty yet chilly treat this summer. Ingredients For the Crust: 9-10 dates 1/4 cup maple syrup 2 cups gluten-free oats 3 tablespoons almond milk Salt For the Filling: 3 ripe bananas 1 can full-fat coconut milk 1/2 cup peanut butter 1 tablespoon vanilla Pinch of salt 2 tablespoons cocoa powder Maple syrup, to taste For the Topping: Additional peanut butter Vegan chocolate chips Salt A dusting of cocoa powder Preparation Place the dates in a small bowl and cover with water. Microwave for 4-5 minutes, until softened. Drain. Place dates in a blender along with the maple syrup and almond milk. Pulse until smooth. Add the oats and a pinch of salt. Pulse again. Line a 6-inch springform pan with parchment paper and press crust onto the bottom and sides. Place crust in the free...

Steak Diane gets the pressure cooker treatment – make this delicious creamy beef casserole once and you will be hooked! Ingredients 2 tbsp butter divided 1 tbsp olive oil 3.3 lbs | 1.5kg braising steak cubed 2 cups | mushrooms - I used chestnut crimini mushrooms 1/2 tsp salt 1/2 tsp ground black pepper 6 shallots finely diced 2 minced garlic cloves optional 1/4 cup | 30 ml brandy or cognac 2 tbsp Worcestershire sauce 1 tbsp Dijon mustard 1 cup | 240ml low sodium beef stock broth 1/3 cup | 80ml heavy cream more if preferred 1 tbsp flat leaf parsley chopped 1 tbsp chives chopped 1 tbsp arrowroot or cornstarch diluted in 1 tbsp water Instructions Heat the oil and half the butter in your pressure cooker using ‘Sauté’ on High. Brown the beef in small batches once the butter is melted and foaming. Don’t crowd the beef – it will stew rather than brown. You might want to brown the beef in a large skillet on the stovetop instead. Cook over medium high heat for a few minutes until nicely browned...

My Mom's Old Fashioned Vegetable Beef Soup is one of my all-time favorite comfort food recipes. It's a homemade vegetable beef soup that's quick and easy! INGREDIENTS 1 pot roast (about 2 pounds) 2 russet potatoes, chopped 1 bag frozen seasoning blend (or just chopped onions) 1 bag frozen peas 1 bag frozen green beans 1 bag frozen corn 4 large carrots, chopped 1 (32 oz) container beef broth 2 (10.75 oz) cans tomato soup 1 can filled with water Salt and pepper, to taste INSTRUCTIONS Season roast with salt and pepper and place in your slow cooker with half a can of beef broth. Cook on LOW for about 10 hours and shred with two forks. In a very large pot, saute carrots and seasoning mix in 1 tablespoon oil until tender. Add beef, potatoes, remaining veggies, remaining beef broth, tomato soup, water, salt and pepper. Bring to a boil, lower the heat, cover and simmer for about an hour. Add water as desired while it cooks. NOTES This can also be cooked in the slow cooker! Add all ...

Homemade Chicken and Dumplings Recipe: my family's favorite easy chicken and dumplings recipe with big fluffy dumplings that are made from scratch in minutes! INGREDIENTS 6 tablespoons butter 1 cup chopped yellow onion 1 cup matchstick carrots 1 cup diced celery 4 cloves garlic, minced 3 tablespoons all purpose flour 12 oz (1 can) evaporated milk 32 oz (1 quart) chicken stock 4 cups shredded cooked chicken (make your own 1 tablespoon fresh thyme (or 1 teaspoon dried thyme) 2 teaspoons freshly cracked black pepper (or to taste) salt, to taste HOMEMADE DUMPLINGS: 2 cups all purpose flour 1 tablespoon plus 1 teaspoon, baking powder 1 teaspoon freshly cracked black pepper 1 teaspoon salt 1 tablespoon fresh thyme (or 1 teaspoon dried thyme) 3/4 cup (6 oz) whole milk 4 tablespoons butter, melted INSTRUCTIONS In a large heavy bottomed pot (like a dutch oven), melt butter over medium-high heat.  Add onion, carrots and celery. Cook for 5 minutes, until vegetables being to wilt. Add garlic a...