Browsing Category

Starter

Air Fryer Gluten-Free Starter Vegan

Air Fryer Cauliflower Wings

Air Fryer Cauliflower Wings | The Foodie Eats

Air Fryer Cauliflower Wings

Just in time for football season! We know how frustrating it can be eating a plant-based diet and having to watch everyone eat all this “great” food at a party – while their idea of vegan food is a vegetable tray from Publix. Well, I refuse to be on the sidelines any longer! So here’s our first of many great snack ideas for your tailgate parties: Air Fryer Cauliflower Wings!

And as Always… Please Pin & Share the Love!

Air Fryer Cauliflower Wings | The Foodie Eats

5.0 from 1 reviews
Air Fryer Cauliflower Wings
Author: 
 
Ingredients
  • 1 head of cauliflower - florets
  • ½ cup milk (we used soy milk)
  • ½ cup water
  • ¾ cup all-purpose flour (we used Bob's Red Mill gluten-free baking 1-to-1)
  • 2 tsp. garlic powder
  • 1 tsp. onion powder
  • 1 tsp. smoked paprika
  • ½ tsp. salt
  • ¼ tsp. ground black pepper
  • 1 cup frank's red hot sauce
  • 2 Tbsp. butter (we used earth balance buttery spread)
  • ¼ cup molasses
Instructions
  1. In a mixing bowl - combine all dry ingredients (flour, garlic powder, onion powder, smoked paprika, salt, black pepper) then whisk in water and milk until batter has no lumps.
  2. Add cauliflower florets to batter and mix well to evenly coat with batter. Remove florets on at a time and transfer to a separate dish so that excess batter can run off.
  3. Add battered florets to air fryer basket in a single layer. Also, try to keep them from touching (if possible) so that all sides can get direct heat.
  4. Cook at 350 degrees for 15 minutes (You can shake basket about halfway through, but not necessary).
  5. Meanwhile, in a small pot (or in microwave) - bring hot sauce, butter, and molasses to low simmer, mixing well to combine. Then remove from heat.
  6. Once cauliflower is done cooking, transfer to a bowl and cover with sauce, then toss to coat.
  7. Serve with your dipping sauce of choice, or none at all. Enjoy!

Air Fryer Cauliflower Wings | The Foodie Eats

THIS POST MAY CONTAIN AFFILIATE LINKS. TO FIND OUT MORE VISIT OUR DISCLOSURE PAGE.
Gluten-Free Instant Pot Recipes Side Starter

Pressure Cooker Lemon Risotto with Summer Squash

Pressure Cooker Lemon Risotto with Summer Squash | Instant Pot | Gluten-Free | The Foodie Eat

Pressure Cooker Lemon Risotto with Summer Squash

Summer is almost here! So we’re developing our menu for the season. And this pressure cooker lemon risotto with summer squash was an absolute must for the warmer months! It’s bright and creamy, with a simple-to-execute method. We hope you enjoy it as mush as we did making it!

Pressure Cooker Lemon Risotto with Summer Squash | Instant Pot | Gluten-Free | The Foodie Eats


The Method

Pressure Cooker Lemon Risotto with Summer Squash
Author: 
Recipe type: Instant Pot
 
Ingredients
  • 2 Tbsp. olive oil
  • ½ cup onion – diced
  • 1 lb. summer squash – diced
  • 1 ½ cups Arborio rice
  • 1 Tbsp.  garlic – minced
  • ½ cup dry white wine
  • 4 cups chicken stock
  • zest of 1 lemon – finely chopped
  • juice of 1 lemon – about 2 tablespoons
  • 2 Tbsp. flat-leaf parsley – finely chopped
  • ½ cup Parmesan cheese – freshly grated
Instructions
  1. Using sauté setting - add oil, then add the onion and cook for 4 to 5 minutes or until softened, stirring frequently. Add squash and garlic and cook for about 2 minutes. Then add the rice and cook for 1 to 2 minutes, stirring frequently. Add the wine and cook for 2 minutes, until evaporated. Pour in the stock and mix well, close the lid and vent, switch setting to manual for 4 minutes.
  2. Once cook time is complete, quick­-release pressure, then open lid. Turn off power to avoid overcooking. Add lemon juice, lemon zest, and parsley - mix well. Season with salt and pepper to taste. Add parmesan and mix well.
  3. Ladle into bowl and top with crème fraîche.


And as Always… Please Pin and Share the Love!

Pressure Cooker Lemon Risotto with Summer Squash | Instant Pot | Gluten-Free | The Foodie Eat

THIS POST MAY CONTAIN AFFILIATE LINKS. TO FIND OUT MORE VISIT MY DISCLOSURE PAGE.
Gluten-Free Instant Pot Recipes Side Starter

Pressure Cooker Risotto with Spring Peas and Mint

Pressure Cooker Risotto with Spring Peas and Mint | The Foodie Eats

Pressure Cooker Risotto

With Spring Peas and Mint

I am pleasantly surprised at how much I’m loving pressure cooker risotto. Gone are the days of ‘keep it moving’ and “one ladle at a time.’ Every time I cook risotto in my Instant Pot, it is perfect. So unless you need to be “authentic” in your preparation, I highly recommend giving it a try.

The Tools

I’ve been putting off getting a mortar and pestle for years. But what a great tool for making pastes and grinding fresh spices! I can foresee myself finding as many excuses to use it as possible. It really does help take your ingredients to the next level of amazing.
Pressure Cooker Risotto with Spring Peas and Mint | The Foodie Eats

And as Always… Please Pin and Share the Love!

Pressure Cooker Risotto with Spring Peas and Mint | The Foodie Eats

The Method

Pressure Cooker Spring Pea and Mint Risotto
Author: 
 
Ingredients
  • 2 cups mint leaves - roughly chopped
  • 1 tsp. sea salt
  • 1 Tbsp. olive oil
  • 4 Tbsp. unsalted butter - chopped
  • 1 yellow onion - finely chopped
  • 2 garlic cloves - minced
  • ½ cup dry white wine
  • 1½ cups arborio rice
  • 4 cups chicken stock
  • ½ cup Parmesan - finely grated
  • 2 cups fresh or frozen peas - thawed
  • 8 oz. sugar snap peas - trimmed, blanched and halved
  • sea salt and cracked black pepper
  • crème fraîche - to serve
Instructions
  1. With a mortar and pestle, pound the mint and salt into a rough paste. Add the oil, stir to combine and set aside.
  2. Using sauté setting - melt butter, then add the onion and cook for 4 to 5 minutes or until softened, stirring frequently. Add garlic and cook for about 30 seconds. Then add the rice and cook, stirring, for 1 to 2 minutes. Add the wine and cook for 2 minutes, until evaporated. Pour in the stock and mix well, close the lid and vent, switch setting to manual for 4 minutes.
  3. Once cook time is complete, quick-release pressure, then open lid. Turn off power to avoid overcooking. Add Parmesan and mix, then add mint paste and frozen peas and mix well. Season with salt and pepper to taste.
  4. Ladle into bowl and top with halved peas and crème fraîche.
Notes
If you want more liquid after the cooking is complete, feel free to had more stock. This will also help stop the cooking process, which is a must.


THIS POST MAY CONTAIN AFFILIATE LINKS. TO FIND OUT MORE VISIT MY DISCLOSURE PAGE.
Gluten-Free Instant Pot Recipes Starter

Pressure Cooker Chicken Salad – With Homemade Ranch Sauce

Pressure Cooker Chicken Salad | The Foodie Eats


Pressure Cooker Chicken Salad

So I don’t have a whole lot to say about this pressure cooker chicken salad recipe. I had the idea. Tried it. And it worked even better than I had imagined! Don’t I wish all my creations were so successful. We had some extra chicken in the fridge that needed to be used. But we already had planned our dinner menu for the next few days. So I figured chicken salad for lunches was the best bet. But I had never thought of ranch chicken salad. It’s one of my new favorites.

Pressure Cooker Chicken Salad | The Foodie Eats

The Tool. Get One!


And as Always… Please Pin and Share the Love!

Pressure Cooker Chicken Salad | The Foodie Eats

The Method

Pressure Cooker Ranch Chicken Salad
Author: 
 
Ingredients
  • 8 chicken thighs - boneless, skinless
  • ½ cup chicken stock
  • 1 ranch seasoning packet
  • ½ cup mayonaise
  • ½ tsp. dried chives
  • ½ tsp. dried parsley
  • ½ tsp. dried dill weed
  • ¼ tsp. garlic powder
  • ¼ tsp. onion powder
  • ½ tsp. sea salt
  • ¼ tsp. black pepper
Instructions
  1. Add chicken, stock and ranch packet to Ziplock bag. Mix well and marinate for at least one hour.
  2. Empty entire bag into Instant Pot. Set manual timer for 10 minutes. Once cook time is complete, allow pressure to naturally release for at least 10 minutes.
  3. Remove chicken from pot and transfer to refrigerator to cool.
  4. Once chicken is cool, finely chop and place in a large mixing bowl.
  5. Add all remaining ingredients to bowl and mix well.
  6. Serve chilled on a sandwich or as a dip. Enjoy!


THIS POST MAY CONTAIN AFFILIATE LINKS. TO FIND OUT MORE VISIT MY DISCLOSURE PAGE.
Gluten-Free Recipes Soup Starter Vegan

Avocado-Cucumber Soup – Chilled and Spicy!

Chilled and Spicy Avocado-Cucumber Soup - The Foodie Eats


Chilled and Spicy Avocado-Cucumber Soup

We’re expecting 90+ degree weather this weekend. So you know what that means? The season is finally here for chilled soups! And I’m sure we can all agree that’s something to look forward to each year. This chilled and spicy avocado-cucumber soup is fresh, creamy, refreshing, and bright – with just the right amount of heat.

Well, That Was Easy!

Everyone loves a great one-pot meal. While this may not be a complete meal by itself, it literally could not be any easier  to make. I mean, peel, chop, blend, chill, and serve. That’s it!

The Tools

There are a few things that are worth the investment for your kitchen. One of those is a great blender! And believe if or not, that’s the only tool you’ll need to create this recipe.

Chilled and Spicy Avocado-Cucumber Soup - The Foodie Eats

The Method

Chilled and Spicy Avocado-Cucumber Soup
Author: 
Recipe type: Soup
 
Ingredients
  • 2 medium cucumbers - peeled, seeded, chopped
  • 3 Hass avocados - chopped
  • 2 tsp. Thai green curry
  • 1 lime - zest, juice
  • ¼ tsp. cayenne pepper
  • 13 oz. can unsweetened coconut milk
  • 2 tsp. salt
  • ⅓ cup toasted unsweetened coconut flakes - for garnish
  • cilantro - for garnish
Instructions
  1. In a blender - purée cucumbers.
  2. Add avocados, curry paste, lime zest and juice, salt, and cayenne. Blend until smooth.
  3. Add coconut milk and process until smooth.
  4. Transfer to bowl and refrigerate until chilled - at least 30 minutes.
  5. Serve soup garnished with toasted coconut and cilantro. Enjoy!


THIS POST MAY CONTAIN AFFILIATE LINKS. TO FIND OUT MORE VISIT MY DISCLOSURE PAGE.
Gluten-Free Instant Pot Recipes Side Starter

Pressure Cooker Mushroom Risotto

Pressure Cooker Mushroom Risotto | The Foodie Eats

Pressure Cooker Mushroom Risotto

First things first… this is some seriously good stuff. One year ago, I never would have guessed that pressure cooker mushroom risotto would be so amazing. I’ve cooked a lot of risotto in my life. And I’d be willing to serve this to anyone!

Splurge on the Mushrooms, Not the Wine!

Although I’m sure this recipe would work with lesser ingredients, I would take this opportunity to do something special. Buy the best mushrooms you can find! But, do not… I repeat… Do NOT use an expensive bottle of wine. Since you boil it, you will be wasting your money.

A Few Favorites…


Pressure Cooker Wild Mushroom Risotto
Author: 
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 2 oz. dried mushrooms - Chanterelle & Porcini
  • 1 bottle dry white wine
  • 2 Tbsp. olive oil
  • 1½ cups Arborio rice
  • 1 large shallot (1/4 cup) - diced
  • 2 celery stalks (1/3 cup) - diced
  • 1 tsp. coriander - ground
  • 3 cups vegetable broth or chicken stock
  • 1 tsp. sea salt
  • 3 Tbsp. mascarpone cheese
  • fresh chives (for garnish)
Instructions
  1. Set aside ½ cup of wine. Then, in medium-sized pot - bring rest of bottle to a boil. Once boiling, add mushrooms. Boil for 1 minute, then remove from heat and cover. Let sit for at least 10 minutes. Line a fine mesh strainer with coffee filters. Pour mushrooms into strainer, making sure to preserve all the wine once it passes through. Pat dry mushrooms, then roughly chop them. Set wine and mushrooms aside, separately.
  2. Turn on sauté setting of Instant Pot. Once hot - add oil, rice, celery, shallots, and coriander. Cook for 3 minutes, stirring constantly.
  3. Add ½ cup of wine that you first set aside. Cook until completely evaporated, stirring frequently.
  4. Add broth/stock, 1 cup of wine used to hydrate mushrooms, mushrooms, and salt.
  5. Lock lid and switch to manual setting (high pressure) for 4 minutes.
  6. Once cook time is complete, quick-release pressure.
  7. Mix well, then add mascarpone cheese and stir until completely melted. You may want to add more of the hydrating liquid to reach desired consistency.
  8. Transfer to bowl and serve immediately.


And as Always… Please Pin & Share the Love!

Pressure Cooker Mushroom Risotto | The Foodie Eats

THIS POST MAY CONTAIN AFFILIATE LINKS. TO FIND OUT MORE VISIT MY DISCLOSURE PAGE.