Instant Pot Vegan Stuffed Peppers


4 large bell peppers

2 cups frozen green peas

⅓ cupsun-dried tomatoes, diced

1 jar marinated artichoke hearts, drained and chopped

1 large red onion, diced



Cut tops off peppers and remove seeds.

Combine remaining ingredients and spoon into peppers.

Place them in the steam basket or on the rack of the Instant Pot.

Add 1 cup of water to the bottom of the  Instant Pot.

Cook on Steam for 25 minutes.

Allow the pressure to release naturally.

Strawberry Sorbet


2/3 cup sugar

1/2 cup water

2 cups strawberries

2 cups cantaloupe


Make a simple syurp. (Combine water and sugar in a saucepan over medium heat. Bring to a boil and simmer for 5 minutes.)

Pour the cooled syrup in a blender with the strawberries and cantaloupe. Pulse a few times until smooth and creamy. Pour the mixture into your ice cream maker and churn according to instructions. Serve immediately or store in an airtight container in the freezer.

Spinach Curried Soup


1 large potato, cubed

4 tablespoons olive oil

1/2 cup chopped green onions

12 cups spinach – rinsed, stemmed, and dried

2 teaspoons curry powder

4 cups chicken stock

1 tablespoon lemon juice

Salt and pepper

Directions :

In a saucepan, heat olive oil and sauté the green onions and potatoes. Add the curry powder. When potatoes are halfway done, add the stock, and curry powder. Add the spinach and let it simmer for 2 minutes more. Puree in batches until smooth.

Leek and Veggie Casserole


4 leeks, cut into sticks

½ cup black olives

2 red onions, sliced

4 tomatoes, quartered

1 zucchini, sliced

2 garlic cloves, chopped

½ cup vegetable stock

1 tablespoon lemon juice

1 teaspoon Dijon mustard

Salt and pepper to taste


Combine all ingredients and pour into a glass baking dish. Bake in a preheated oven at 350F for 30 minutes.

Italian Chicken


1 small onion, diced

4oz frozen baby spinach

2 15oz cans of tomato sauce

2 garlic cloves, minced

1/4 cup honey

2 tablespoons extra virgin olive oil

1 tablespoon Italian seasonings

1/2 teaspoon salt

1/4 teaspoon ground black pepper

1/4 teaspoon crushed red pepper flakes

1 pound chicken breasts

1 gallon-sized plastic freezer bag


Combine everything in a labeled freezer bag. Remove as much air from the freezer bag as possible, seal, and lay flat in your freezer. Pour thawed contents of freezer bag into your crockpot. Cook on low for 4-6 hours, or until chicken is cooked through.