2 16oz cans black beans, drained & rinsed
¼ tsp cumin
2 tbsp olive oil
1 lime juice
1 tbsp Adobo sauce
1 small chipotle pepper, chopped
1 garlic clove
Sea salt to taste
Directions:
Add all ingredients except the salt to the glass pitcher. Close the lid. Press pulse until smooth. Salt to taste
30 oz can chickpeas, reserve liquid
1 tsp cumin
3 garlic cloves
2 lemon juice
¼ cup olive oil
½ cup tahini
1/3 cup chickpea liquid
½ tsp salt
1/2 cup roasted red peppers
Directions:
Add all ingredients into the glass pitcher. Close the lid. Press pulse until smooth. Top with roasted red peppers before serving.
This recipe was designed for the Instant Pot blender. It can also be cooked in the regular instant pot and then blended smooth with an immersion blender.
1 lb carrots, peel & chopped
1 medium onion, diced
2 apple, peel, core & diced
1 tsp garlic, chopped
1 tsp nutmeg
½ tsp cinnamon
3 ½ cups vegetable stock
Salt and pepper to taste
Directions:
Add all ingredients into the glass pitcher. Close the lid. Press soup mode twice for a creamy soup or once for a chunky soup
8 poblano peppers
1 can black beans, drained and rinsed
1 Zucchini
1 Vidalia onion, chopped
4 garlic cloves, minced
1 can of corn, drained
1 can fire roasted tomatoes, undrained
1 cup cooked brown rice
1 tbsp ground cumin
1 top ground ancho Chilli pepper
1/2 tsp salt
1/2 tsp black pepper
1 cup of shredded cheddar cheese (I like cashew cheese)
3 green onions, chopped
Directions:
Preheat oven to 375 degrees
Broil peppers until the skins blister, around 5 minutes. Immediately place peppers in a large bowl and cover.
Mash black beans and set aside
Saute zucchini, garlic, and Vidalia onion until tender. Add corn, tomatoes, rice, spices, and beans. Remove from heat and stir in 1/2 cup cheese.
Peel charred skins from the peppers and discard. Cut each pepper lengthwise, leaving the skin intact, discard seeds. Fill peppers with mixture and place in a baking dish coated with cooking spray.
Bake until bubbly, around 15 minutes. Sprinkle with green onions and remaining cheese. Cook an additional 5 minutes.
3 medium carrots, peeled & diced
1 cup ice
2 ½ tbsp maple syrup
¼ tsp nutmeg
¼ tsp cinnamon
½ cup Greek yogurt
1 cup unsweetened almond milk
1 ½ frozen bananas
Place all ingredients in the blender and pulse until smooth
¼ cup quick oats
½ tsp ground cinnamon
½ tsp vanilla
½ tbsp maple syrup
1 tbsp creamy peanut butter
½ cup unsweetened almond milk
1 banana, frozen
Pinch of salt
1/2 cup baby spinach
Place all ingredients in the blender and pulse until combined.
Ingredients :
1 1/2 cups water
3 large eggs, lightly beaten
3 tablespoons vegetable oil
3 tablespoons molasses
1 tablespoon cider vinegar
1 cup rice flour
3/4 cup oat flour
3/4 cup cornstarch or tapioca starch
3/4 cup potato starch (not flour)
1/2 cup chickpea flour
1 1/2 tablespoons potato flour
2 tablespoons light brown sugar
1 tablespoon xanthan gum
1 1/2 teaspoons salt
1 tablespoon active dry yeast
Instructions :
Set the bread machine to the gluten-free cycle, if available, or use the quick white bread cycle.
In the bottom of the bread pan, combine water, eggs, oil, molasses and vinegar.
In a mixing bowl, whisk together the remaining ingredients and add to machine.
Close the cover and press the start button.
¾ cup water, at 80°F to 90°F
2 tablespoons melted butter
2 tablespoons sugar
1 teaspoon salt
¾ cup quick oats
1½ cups bread flour
1 teaspoon instant yeast
Directions:
Add all ingredients to the bread machine and cook on the basic bread setting.
Ingredients :
1 cup warm water
1/2 cup molasses
1 tbsp. canola oil
3 cups bread flour
1 cup old-fashioned oats
1-1/2 tsps. ground cinnamon
1-1/2 tsps. ground ginger
1 tsp. salt
1/2 tsp. grated orange zest
1/4 tsp. ground nutmeg
1/4 tsp. ground cloves
1 tsp active dry yeast
Direction :
Add all ingredients in the pan of the bread machine in order listed above.
Choose basic bread setting and press start.
This takes a bit of time, but the bread machine does most of the work.
Ingredients :
1 cup warm milk
3/4 cup canned pumpkin
2 tbsps. butter, softened
1/4 cup sugar
1 tsp. salt
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground cloves
1/4 tsp. ground nutmeg
4 cups bread flour
2 tsps. active dry yeast
SAUCE:
1 cup butter, cubed
1 cup packed brown sugar
1/4 cup canned pumpkin
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground nutmeg
1/4 tsp. ground cloves
Direction :
Preheat oven to 325 degrees.
Put first 11 ingredients in bread machine on dough setting.
Meanwhile, simmer sauce ingredients in a medium saucepan until slightly thickened.
When dough cycle finishes; turn out on lightly floured surface. Shape into 2 inch balls.
Put 1/2 balls in greased 10-in. fluted tube pan and cover with 1/2 sauce.
Repeat with remaining balls coat with the rest of the sauce.
Allow to rise for 30 minutes
Bake 20-25 minutes.
Cool for 10 minutes in pan; invert on serving plate then serve warm.
