Rice, Quinoa and Veggies

This recipe is DELICIOUS.

Not only can you have a healthy meal, the lemon juice can be added to the lime juice (ooops I accidentally juiced my limes) and orange juice…of course you need to add a shot of birthday tequila (thanks Shonna) and Cointreau…on ice (no salt). Diane’s Puckery Margarita with fresh EVERYTHING…

Randy licked his plate and complimented me after stuffing his face.


25 Oct 2017

Barely any oils – just the vegan butter and after wrapping this up I’d say you only need half of the butter I used which makes it even healthier.

Red Quinoa, Brown Rice topped with: buttery lemon veggies saute onion, garlic, cherry tomato, green zucchini, kale and garbanzo beans. Added 1T basil (sweet) and 1/2t red chili peppers. 1T of fresh lemon juice and 2T vegan butter.



Cook ½ c red Quinoa

Cook 1 cup brown whole grain rice


½ yellow onion

2 garlic cloves (slice like dimes as thin as you can)

2 cups of kale

10 red cherry tomato, halved

1 cup sliced zucchini (like halved quarters)

½ can of Bushes Garbanzo beans

1T sweet basil

1 t red chili pepper flakes

2T fresh squeezed lemon (I made a margarita with the remainder…thinking of you Diane!)

Cook rice as directed. Set aside and keep warm.

Cook red quinoa as directed. Set aside and keep warm.

In a giant skillet (or wok if you’re lucky) place 2T of vegan butter. Let it get shimmery hot then add garlic. After about a minute add ALL of the remaining vegetables and beans. Stir in the basil and pepper. Lastly, add the lemon juice! Let simmer.

Plate a scoop of rice, scoop of quinoa and two scoops of the skillet delight.

This was a BIG hit and SO easy too. Even in my tiny kitchen.

Lentil Potato Stew…with creamy coconut pizazz

Coconut Lentil Potato Stew

Servings: 10

Instant Pot: 25 minutes

Preparation: 10 minutes



1/2t salt

1/8t cayenne pepper

1/2t rosemary

1/2t thyme

1/2t oregano

EVOO (drizzle, about 1t)

1 yellow onion, chopped

5 garlic cloves, smashed then chopped

1 medium sweet potato, diced

6 small red potatoes (about 2 cups worth) diced

3 celery stalks, chopped

1 giant carrot, cut like quarters

1C chopped kale (any type works)

1C Chana dal (yellow lentil)

1C coconut milk

3C water

Always prepare all ingredients and spices before you turn on the Instant Pot (IP).

Put IP on sauté, add EVOO and heat.

Add garlic and stir for about 1 minute. Add onion and continue sauté stirring for another minute or two.

Next add all remaining vegetables and continue to stir. This gets HOT so don’t leave it alone.

Add coconut milk and turn IP to “Manual” setting HIGH and 25 minutes.

Add water and continue stirring to blend.

Add spices and slowly blend.

Add dal/lentil and give it a few stirs to make sure everything is submerged.

Be sure you have your SAVORY RING in the IP lid, place on top and check that the steam release is CLOSED. Hit CANCEL button then MANUAL button again and set for 25 minutes on HIGH.

I like to let the Instant Pot release pressure slowly (which can take 20 minutes). You can release it sooner. Once the pressure pin drops then it is safe to remove the lid.

Stayton Acres Bean and Lentil Chili

Stayton Acres Spicy Bean and Lentil Chili12 minutes InstantPot
Prep time: 15 minutes

Cook time: 15 minutes

Servings: 8 
I’m inspired to make a chili that will need a Stayton Acre avocado on top to offset the heat. Today is Day 22 for me living in my travel trailer. I’m excited that I’m doing this with little stress really. We are eating healthy meals and having a salad everyday. 
This recipe was created with plenty of hearty protein and vegetables in mind.  
Serve with sourdough, crunched up tortillas on top or corn bread.  
Don’t forget to chop sliced avocado on top.
1 yellow onion, chopped


5 garlic cloves, chopped

1 16oz can black beans

1 16oz can garbanzo beans 

1 16oz can red kidney beans
1 cup orange lentils

1 yellow bell pepper chopped

1 red bell pepper chopped

1 corn on the cob fresh kernels removed

3 celery stalks, chopped

1 14.5oz can of fire roasted diced tomatoes


1T cumin powder

1 ½ t chili powder (hot)

2T smoked paprika

1/2t coriander

1t black pepper

3/4t salt

1/2t cayenne pepper powder
Avocado (depending on how many people love avocado…I like ¼ large avocado per person chopped on top).


Kale Garbanzo Bean Soup

kale-garbanzo-bean-soup-finished-added-cornHearty, filling and packed with nutrients.

  • Vegan and Vegetarian
  • Protein PACKED
  • Nutrient DENSE
  • 185screen-shot-2017-02-17-at-2-34-31-pm Calories per serving

This recipe makes 12  Two-Cup Servings

Get the Recipe in PDF form click: kale-garbanzo-bean-soup-pages

8 garlic bulbs chopped
1 large yellow onion chopped
6 cups Lacinato Kale chopped
2 cups garbanzo beans (cooked, drained) – side note: InstantPot Garbanzo Beans are simple
3 carrots chopped
1 cup lentils (dry, rinsed)
2 cups sweet potatoes (skin on, chopped dice size)
2 cup red potatoes (skin on, chopped in dice size)
3 celery stalks chopped
1t red crushed pepper
1 ½ t Chili Powder
¾ t Coriander (ground)
½ t Smoked Paprika
1 t salt
8 cups water

**after cooking this my daughter suggested I add corn. She said it was very spicy too. So, I grabbed a bag of organic frozen sweet corn (Trader Joe’s) and dumped it in, closed the lid and I’m letting it sit for a few more minutes.

Key to success in InstantPot cooking is having all of your ingredients ready to go before you begin.

0. Get all ingredients out on counter measured and chopped.
Turn Instant Pot on SAUTE and add oil.
Add garlic, toss around for about 1 minute and then add onion. Stir.
Add chopped kale, stir and blend.
Add carrots, potato, celery and stir and blend.
Add 8 cups of water and stir.
Add spices, and stir.
Add lentils and stir.

Water should be at least ½ inch above your ingredients.

Turn OFF InstantPot then press MANUAL and set time to HIGH for 20 minutes.

Personally I always let the pressure release naturally.

kale-garbanzo-bean-soup-feb-2017 kale-garbanzo-bean-soup-feb-2017-13 kale-garbanzo-bean-soup-feb-2017-12 kale-garbanzo-bean-soup-feb-2017-11 kale-garbanzo-bean-soup-feb-2017-8

The hearty nutrients!
The hearty nutrients!

kale-garbanzo-bean-soup-feb-2017-6 kale-garbanzo-bean-soup-feb-2017-5 kale-garbanzo-bean-soup-feb-2017-3 kale-garbanzo-bean-soup-feb-2017-1 kale-garbanzo-bean-soup-feb-2017-14

Hearty Italian Vegetable Stew

The Finished Stew
The Finished Stew

InstantPot Pressure Cooker
Vegan, Vegetarian, Low Fat, Protein Packed

Hearty and delicious.  Pair with a warm cornbread or salty tortilla chips!


Stage 1
1T water
6 garlic bulbs chopped
1 onion peeled and chopped
5 celery stalks chopped (tops included)
Stage 2
64oz of vegetable broth
1T parsley
1t thyme
1t oregano
1t sweet did basil
1t crushed red pepper (double if you want this super spicy)
Stage 3
3 carrots chopped
3 yellow potatoes with skins on, diced to bite size

1 small can/cup Great Northern beans
4 giant Lacinato kale leaves, sliced to small strips
3 cups of broccoli florets (bite size)
1 cup of frozen sweet corn


IMPORTANT: Prepare ALL of your ingredients before you begin.

Press ON Saute Mode, add Stage 1 ingredients.
Toss around to get water spread evenly.

Turn Saute Mode OFF.

Add Stage 2 ingredients.  Stir to combine everything.

Add Stage 3 ingredients continuing to stir.

Turn ON Manual Mode, set to HIGH PRESSURE and 10 minutes.

Be sure the release valve is CLOSED.

InstantPot turns on by itself with beeps.  The pressure will build up.  Once it does the “10 minutes” begins.  It will beep when the 10 minutes is up (just enough time to clean up my kitchen, floors swept and mopped or dishwasher unloaded).

You could even use this time to bake HOME MADE CORN BREAD!  See that recipe here.

You can manually release the pressure (USE AN OVEN MIT – IT IS EXTREMELY HOT).  I normally lay a hot pad or towel loosely over the release valve so the steam doesn’t hit the ceiling (which it will).  Let the steam go until the valve pin next to it drops.  You cannot open the lid until that pin drops.

Open and stir.


PDF OF RECIPE:  hearty-italian-vegetable-stew-pages

Garbanzo Bean Black Lentil Stew in 12 Minutes Flat

Black Lentil Garbanzo Bean Stew In 12 minutes flat

More time is spent chopping the vegetables you want to put into this stew than it takes to cook it in the Instant Pot.
I think Instant Pot and recipes like this can inspire our kids to learn how to cook.
You’ll need

  1. Instant Pot (Pressure Cooker)
  2. Sharp chopping knife and cutting board (I use a different board for onion and garlic)
  3. 1t EVOO or 3T water (for sauté portion)
  4. 1 diced onion
  5. 6 diced garlic
  6. 6 cups vegetable broth
  7. 1t cayenne
  8. 1/2t cinnamon (optional)
  9. 1t turmeric
  10. 1 bay leaf
  11. 1 cup chopped carrots
  12. 3 celery stalks chopped
  13. 32 oz crushed tomato
  14. 1 1/2 cup rinsed lentils (I used black, any type work – the all turn brown)
  15. 1 cup broccoli chopped
  16. 1 cup cauliflower chopped
  17. 1 large sweet potato skin ON, diced
  18. 3 potatoes skin ON (regular) chop dice-size
  19. 1 can of garbanzo beans (rinsed)
  20. Place all of your ingredients on counter IN ADVANCE measured out.
  21. Turn Instant Pot on sauté mode
  22. Add oil or 3T of water
  23. Immediately add garlic, onion, carrots and celery and toss for 3 minutes (until softer or onions translucent)
  24. Add spices, stir well
  25. Add crushed tomato, stir
  26. Add lentils
  27. Add broth
  28. Add lentils
  29. Add remainder of ingredients
  30. Cancel InstantPot then immediate press MANUAL MODE
  31. Check the pressure knob is on “PRESSURE” setting
  32. Set manual mode to HIGH pressure and 12 minutes and allow pressure to reduce on its own

In a rush to eat? Cook for 14 minutes and release steam (BE CAREFUL it is super hot!)
I put all of these steps to make it easy to follow.

I hope you enjoy!
Great news! Get $50 off your very own InstantPot by using Coupon Code 805BC at checkout. You need to buy from Instant Pot’s website directly. GO THERE NOW CLICK HERE

Rinsing Black Beans

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