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Instant Pot Baby Lima Beans

Instant Pot Baby Lima Beans | The Foodie Eats

Instant Pot Baby Lima Beans

Baby lima beans (aka butterbeans) are one of my favorite foods in the whole world. And that’s not an exaggeration. I’ve even been known to eat a bowl of these for breakfast. Before the Instant Pot entered my life, making baby lima beans was a 45 minute process that involved simmering on the stove top.  But now, with just two minutes of prep, these Instant Pot baby lima beans couldn’t be any more simple to make – not to mention incredibly delicious!

 

Instant Pot Baby Lima Beans | The Foodie Eats

 

The Difference Between Butter Beans and Lima Beans

There seems to be some debate over the difference between butter beans and lima beans. Some people swear they’re different beans. Others say that lima beans are a mature butter bean, while butter beans are baby limas. And even some others state that there is no difference at all.

So, is there a difference? The short answer is: No. Butter beans and lima beans are simply different names for the same bean. In the US south and in the UK, they’re commonly referred to as butter beans, while going by the name of lima beans in most other areas. So, you say lima bean, I say butter bean (and vice versa). Still not convinced? You can read more about the difference between butter beans and lima beans, along with several other names they go by, here.

 

Baby Lima Beans vs. Lima Beans

Now that we’ve established butter beans and lima beans are actually the same thing, what’s the difference between baby lima beans and lima beans? Baby lima beans are fresh and green, while regular lima beans (which are more mature), are typically dried and beige. For this recipe, you’ll want a bag of fresh frozen baby limas.

 

The Process

(Easiest on the Whole Internet!)

Instant Pot Baby Lima Beans | The Foodie Eats

Place beans, water, black pepper, butter, and bay leaf in IP. Lock lid, close vent, and set manual time for 7 minutes on high pressure.

 

Instant Pot Baby Lima Beans | The Foodie Eats

Open lid and add salt. Mix well, then allow to sit for at least 10 minutes on warm setting. Serve and enjoy!

 

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Instant Pot Baby Lima Beans | The Foodie Eats

★ Did you make this recipe? Please give it a star rating below!

 

Instant Pot Baby Lima Beans | The Foodie Eats
5 from 3 votes
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Instant Pot Baby Lima Beans

Super simple meatless butterbeans that are tender and sweet. Vegetarian or vegan recipe (depending on the butter you choose).

Course Side Dish
Cuisine Southern
Prep Time 2 minutes
Cook Time 23 minutes
Resting 10 minutes
Total Time 25 minutes
Servings 10
Calories 126 kcal
Author The Foodie Eats

Ingredients

  • 28-30 oz. fresh frozen baby lima beans
  • 3 cups water really just enough to cover beans
  • 1/2 tsp. black pepper
  • 2 Tbsp. butter can sub vegan butter
  • 1 bay leaf
  • 1 tsp. salt

Instructions

  1. Place beans, water, black pepper, butter, and bay leaf in IP. Lock lid, close vent, and set manual time for 7 minutes on high pressure.

  2. Once cook time is complete, quick-release the pressure.

  3. Open lid and add salt. Mix well, then allow to sit for at least 10 minutes on warm setting.
  4. Serve and enjoy!

Recipe Notes

If you add the salt before cooking, the skin of the beans will be tougher. It is kind of a rule-of-thumb to always add salt to beans AFTER they are cooked.

Nutrition Facts
Instant Pot Baby Lima Beans
Amount Per Serving
Calories 126 Calories from Fat 18
% Daily Value*
Total Fat 2g 3%
Saturated Fat 1g 5%
Cholesterol 6mg 2%
Sodium 257mg 11%
Potassium 358mg 10%
Total Carbohydrates 20g 7%
Dietary Fiber 4g 16%
Protein 6g 12%
Vitamin A 4.5%
Vitamin C 8%
Calcium 3.1%
Iron 9.9%
* Percent Daily Values are based on a 2000 calorie diet.
THIS POST MAY CONTAIN AFFILIATE LINKS. TO FIND OUT MORE VISIT OUR DISCLOSURE PAGE.
Air Fryer Gluten-Free Recipes Side

Maple Bacon Brussels Sprouts – Air Fryer or Oven!

Maple Bacon Brussels Sprouts | The Foodie Eats

Maple Bacon Brussels Sprouts

Air Fryer or Oven!

Believe it or not, I did not grow up eating Brussels sprouts. I’m pretty sure that’s because my mother hated them. If only she had this maple bacon Brussels sprouts recipe! These are both tender and crispy, as well as semi-sweet and savory! They are everything you want them to be.

 

My Favorite Part of This Recipe…

Call me crazy… but I LOVE the “burned” crispy leaves that separate from the sprouts when you toss them! I usually toss them a little more than necessary just to have more of them, especially in the air fryer preparation. They add both texture and flavor.

 

The Process

Maple Bacon Brussels Sprouts | The Foodie Eats

In a medium mixing bowl – add olive oil, vinegar, maple syrup, salt, and pepper.

 

Maple Bacon Brussels Sprouts | The Foodie Eats

Whisk together until fully combined.

 

Maple Bacon Brussels Sprouts | The Foodie Eats

Slice bacon into 1/2-inch pieces.

 

Maple Bacon Brussels Sprouts | The Foodie Eats

Add Brussels sprouts and bacon to bowl and toss well to coat evenly.

 

Maple Bacon Brussels Sprouts | The Foodie Eats

Transfer sprouts and bacon to air fryer. Cook at 350 degrees for 8-12 minutes – depending on how crispy you like them. At least once during cooking, take out basket and toss contents around.

 

How Good Do These Look?!

Maple Bacon Brussels Sprouts | The Foodie Eats

 

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Maple Bacon Brussels Sprouts | The Foodie Eats

 

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Maple Bacon Brussels Sprouts | The Foodie Eats
5 from 1 vote
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Maple Bacon Brussels Sprouts - Air Fryer or Oven

Crispy and tender, semi-sweet and savory Brussels sprouts with crispy bacon.

Course Side Dish
Cuisine American
Prep Time 5 minutes
Cook Time 12 minutes
Total Time 17 minutes
Servings 6
Calories 210 kcal
Author The Foodie Eats

Ingredients

  • 1 lb. Brussels sprouts trimmed, halved (larger ones)
  • 1/4 cup olive oil
  • 1/4 cup pure maple syrup
  • 1 Tbsp. apple cider vinegar
  • 1/2 tsp. sea salt
  • 1/4 tsp. black pepper
  • 4 bacon slices cut into 1/2-inch pieces

Instructions

  1. In a medium mixing bowl - add olive oil, vinegar, maple syrup, salt, and pepper. Whisk together until fully combined.

  2. Add Brussels sprouts and bacon to bowl and toss well to coat evenly.

For Air Fryer

  1. Transfer sprouts and bacon to air fryer. Cook at 350 degrees for 8-12 minutes - depending on how crispy you like them. At least once during cooking, take out basket and toss contents around.

For Oven

  1. Transfer sprouts and bacon to preheated 425 degree oven. Cook for 30-40 minutes - depending on how crispy you like them. Give them a good stir after about 15 minutes.

Nutrition Facts
Maple Bacon Brussels Sprouts - Air Fryer or Oven
Amount Per Serving
Calories 210 Calories from Fat 135
% Daily Value*
Total Fat 15g 23%
Saturated Fat 3g 15%
Cholesterol 9mg 3%
Sodium 276mg 12%
Potassium 353mg 10%
Total Carbohydrates 16g 5%
Dietary Fiber 2g 8%
Sugars 9g
Protein 4g 8%
Vitamin A 11.4%
Vitamin C 77.9%
Calcium 4.6%
Iron 6.5%
* Percent Daily Values are based on a 2000 calorie diet.
THIS POST MAY CONTAIN AFFILIATE LINKS. TO FIND OUT MORE VISIT OUR DISCLOSURE PAGE.
Gluten-Free Recipes Side Vegan

Sautéed Collard Greens Recipe

Sautéed Collard Greens | The Foodie Eats

Sautéed Collard Greens Recipe

I grew up eating collard greens on a regular basis. I mean, they are pretty much the quintessential southern food. And we ALWAYS cooked them in some sort of pork fat – ham hocks, smoked neck bones, or even pig tails. It wasn’t until my adulthood I that realized the beauty and deliciousness of sautéed collard greens!

 

Hear me now, believe me later… You don’t even need bacon (or chicken stock for that matter) to make delicious sautéed collard greens. After eating vegan for a season, I discovered that you can have perfectly tender and flavorful greens in just about 30 minutes! And enjoy them without any animal fat. Trust me!

 

Sautéed Collard Greens | The Foodie Eats

 

The Process

Sautéed Collard Greens | The Foodie Eats

Remove leaves from stems and wash thoroughly at least twice. We usually let them soak in the water on the first wash to help any stubborn grit loosen to be washed away. A little grit goes a long way, and can ruin eating them.

 

Sautéed Collard Greens | The Foodie Eats

Cut away as much or as little of the stem from the leaves as you like. The stems can be tough and bitter, so we remove quite a bit.

 

Sautéed Collard Greens | The Foodie Eats

Stack 7 or 8 leaves and roll them tightly, like you would a cigar.

 

Sautéed Collard Greens | The Foodie Eats

Then thinly slice across the rolled greens. At this point, we usually wash them one last time.

 

Sautéed Collard Greens | The Foodie Eats

Using a large sauce pan over medium-high heat – add oil and onions and cook for a few minutes, until onions are softened and translucent.

 

Sautéed Collard Greens | The Foodie Eats

Add garlic, red pepper flakes, and vinegar. Cook for about 1 minute, but don’t let the garlic become brown.

 

Sautéed Collard Greens | The Foodie Eats

Add collards, stock, salt, pepper, and sugar and cook for at least 25 minutes, depending on how soft you want the greens. Stir them frequently to ensure even cooking, but keep them covered when not stirring. They should be perfect when all of the liquid evaporates.

 

Sautéed Collard Greens | The Foodie Eats

If all the stock evaporates, feel free to add more about 1/2 cup at a time. You only want enough liquid to produce steam.

 

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Sautéed Collard Greens | The Foodie Eats

 

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Sautéed Collard Greens

Tender & flavorful greens in very little time!

Course Side Dish
Cuisine Southern
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 8
Calories 115 kcal
Author The Foodie Eats

Ingredients

  • 1/4 cup olive oil
  • 1/2 cup yellow onions diced
  • 2 Tbsp. garlic minced
  • 1/4 tsp. red pepper flakes
  • 2 Tbsp. white wine vinegar
  • 2 lbs. collard greens
  • 1 cup vegetable stock
  • 2 tsp. sea salt
  • 1/2 tsp. black pepper
  • 1 1/2 tsp. sugar

Instructions

  1. Remove leaves from stems and wash thoroughly at least twice. We usually let them soak in the water on the first wash to help any stubborn grit loosen to be washed away. A little grit goes a long way, and can ruin eating them.

  2. Cut away as much or as little of the stem from the leaves as you like. The stems can be tough and bitter, so we remove quite a bit.

  3. Stack 7 or 8 leaves and roll them tightly, like you would a cigar. Then thinly slice across the rolled greens. At this point, we usually wash them one last time.

  4. Using a large sauce pan over medium-high heat - add oil and onions and cook for a few minutes, until onions are softened and translucent. Then add garlic, red pepper flakes, and vinegar. Cook for about 1 minute, but don't let the garlic become brown.

  5. Add collards, stock, salt, pepper, and sugar and cook for at least 25 minutes, depending on how soft you want the greens. Stir them frequently to ensure even cooking, but keep them covered when not stirring. They should be perfect when all of the liquid evaporates.

  6. Serve and enjoy!

Recipe Notes

If all of your greens won't fit in your pan at first, cooke them for a few minutes then add the rest (in batches if necessary). The greens will cook down in size pretty quickly.

Nutrition Facts
Sautéed Collard Greens
Amount Per Serving
Calories 115 Calories from Fat 63
% Daily Value*
Total Fat 7g 11%
Saturated Fat 1g 5%
Sodium 140mg 6%
Potassium 270mg 8%
Total Carbohydrates 10g 3%
Dietary Fiber 4g 16%
Sugars 3g
Protein 3g 6%
Vitamin A 116%
Vitamin C 50.8%
Calcium 27.2%
Iron 3.7%
* Percent Daily Values are based on a 2000 calorie diet.

 

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

Pressure Cooker Mashed Potatoes

Pressure Cooker Mashed Potatoes | The Foodie Eats

Pressure Cooker Mashed Potatoes

I know, I know… Who needs another recipe for pressure cooker mashed potatoes? But trust me on this one. These are actually different – and in the best way! They have a rich, creamy texture (I know, nothing new) and a bold flavor!

Most mashed potatoes use a combination of a few different ingredients: butter, milk, sour cream, and garlic. Well, we’ve changed it up just a bit. We’re using evaporated milk instead of regular milk. And we’ve added onion powder for an unexpected kick. And we love it! The potatoes are perfect with other highly seasoned dishes – like steak or short ribs!

Pressure Cooker Mashed Potatoes | The Foodie Eats

Why Use Evaporated Milk?

The purpose of the evaporated milk (usually used in baking) is simple: the flavor. Sure, you can absolutely use any milk in pressure cooker mashed potatoes. So the only reason to choose any over another is the flavor, right?

My mom always used evaporated in her baked mac and cheese, which was my favorite food for most of my life. So I must’ve developed a taste for it over the years because now I use it every chance I get. Lol… But it really is delicious, so you should try it too!

 

The Process

Pressure Cooker Mashed Potatoes | The Foodie Eats

Pour 1 cup of water into pressure cooker. Add steamer basket and fill with potatoes. Cook at high pressure for 8 minutes, then quick-release the pressure.

 

Pressure Cooker Mashed Potatoes | The Foodie Eats

Meanwhile, add butter, milk, salt, pepper, garlic powder, and onion powder to a small sauce pan.

 

Pressure Cooker Mashed Potatoes | The Foodie Eats

Bring to a simmer and mix well. Keep warm until potatoes are ready.

 

Pressure Cooker Mashed Potatoes | The Foodie Eats

Add potatoes to a large mixing bowl.

 

Pressure Cooker Mashed Potatoes | The Foodie Eats

Pour in milk/butter mixture.

 

Pressure Cooker Mashed Potatoes | The Foodie Eats

Using a potato masher, mash and mix potatoes until desired consistency is reached.

 

Pressure Cooker Mashed Potatoes | The Foodie Eats

Serve immediately. Enjoy!

 

And as Always… Please Pin & Share the Love!

Pressure Cooker Mashed Potatoes | The Foodie Eats

 

★ Did you make this recipe? Please give it a star rating below!

The Method

Pressure Cooker Mashed Potatoes

Rich and creamy mashed potatoes with a bold flavor!

Course Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 8
Calories 203 kcal
Author The Foodie Eats

Ingredients

  • 3 lbs. gold potatoes peeled, chopped
  • 1 cup water
  • 1/4 cup butter
  • 5 oz. evaporated milk
  • 1 tsp. sea salt
  • 1/4 tsp. black pepper
  • 1/4 tsp. garlic powder
  • 1/4 tsp. onion powder

Instructions

  1. Pour 1 cup of water into pressure cooker. Add steamer basket and fill with potatoes. Cook at high pressure for 8 minutes, then quick-release the pressure.

  2. Meanwhile, add butter, milk, salt, pepper, garlic powder, and onion powder to a small sauce pan. Bring to a simmer and mix well. Keep warm until potatoes are ready.

  3. Add potatoes to a large mixing bowl and pour in milk/butter mixture. Using a potato masher, mash and mix potatoes until desired consistency is reached.

  4. Serve immediately. Enjoy!

Nutrition Facts
Pressure Cooker Mashed Potatoes
Amount Per Serving
Calories 203 Calories from Fat 63
% Daily Value*
Total Fat 7g 11%
Saturated Fat 4g 20%
Cholesterol 20mg 7%
Sodium 333mg 14%
Potassium 841mg 24%
Total Carbohydrates 29g 10%
Dietary Fiber 5g 20%
Sugars 2g
Protein 6g 12%
Vitamin A 4.4%
Vitamin C 26.4%
Calcium 13.2%
Iron 32.7%
* Percent Daily Values are based on a 2000 calorie diet.
THIS POST MAY CONTAIN AFFILIATE LINKS. TO FIND OUT MORE VISIT OUR DISCLOSURE PAGE.
Gluten-Free Instant Pot Recipes Side

Pressure Cooker Sweet Potatoes

Pressure Cooker Sweet Potatoes | The Foodie Eats

Pressure Cooker Sweet Potatoes

I often find myself in need of something super simple and quick for dinner. Especially when it comes to side dishes. Well, I’ve finally jotted down my go-to recipe for delicious pressure cooker sweet potatoes!

I’ve cooked these potatoes more times than I can count, but I’ve never actually taken into account how much of anything I was adding. I guess I get that from my mom. But my wife has changed me! She wants me to be able to recreate dishes time-after-time. So, for that reason, I have begun the process of documenting measurements in food – particularly the less sexy side dishes that we eat on a regular basis.

Pressure Cooker Sweet Potatoes | The Foodie Eats

The Process

Pressure Cooker Sweet Potatoes | The Foodie Eats

Place 5 large sweet potatoes in pressure on top of trivet. Add 1 1/2 cups water. Lock lid and set manual timer for 20 minutes at high pressure. Once cooke time is complete, allow pressure to release naturally (about 15 minutes).

 

Pressure Cooker Sweet Potatoes | The Foodie Eats

Remove skin from potatoes and also trim any dark spots.

 

Pressure Cooker Sweet Potatoes | The Foodie Eats

This is definitely the easiest way to cook sweet potatoes. There is almost zero waste!

 

Pressure Cooker Sweet Potatoes | The Foodie Eats

Transfer potatoes to large mixing bowl.

 

Pressure Cooker Sweet Potatoes | The Foodie Eats

While potatoes are cooking – in a small sauce pan over medium heat, add butter, brown sugar, vanilla, salt, nutmeg, and lemon juice.

 

Pressure Cooker Sweet Potatoes | The Foodie Eats

Heat and mix until fully melted.

 

Pressure Cooker Sweet Potatoes | The Foodie Eats

Then add evaporated milk and bring to a simmer.

 

Pressure Cooker Sweet Potatoes | The Foodie Eats

Pour milk mixture into mixing bowl and thoroughly mash and mix potatoes.

 

And as Always… Please Pin & Share the Love!

Pressure Cooker Sweet Potatoes | The Foodie Eats

Pressure Cooker Sweet Potatoes

Easy and delicious mashed sweet potatoes, perfect for a weeknight side dish.

Course Side Dish
Cuisine American
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Servings 10
Calories 221 kcal
Author The Foodie Eats

Ingredients

  • 3 1/2 lbs. sweet potatoes
  • 1 1/2 cups water
  • 2 Tbsp. butter
  • 1/2 cup light brown sugar
  • 1/2 tsp. salt
  • 1/4 tsp. ground nutmeg
  • 1 Tbsp. lemon juice
  • 1 tsp. vanilla extract
  • 5 oz. evaporated milk

Instructions

  1. Place 5 large sweet potatoes in pressure cooker on top of trivet and add water. Lock lid and set manual timer for 20 minutes at high pressure. Once cook time is complete, allow pressure to release naturally (about 15 minutes).

  2. Meanwhile, while potatoes are cooking – in a small sauce pan over medium heat, add butter, brown sugar, vanilla, salt, nutmeg, and lemon juice. Heat and mix until fully melted. Then add evaporated milk and bring to a simmer.

  3. Remove skin from potatoes and also trim any dark spots. Transfer potatoes to large mixing bowl.

  4. Pour milk mixture into mixing bowl and thoroughly mash and mix potatoes

  5. Serve and enjoy!

Nutrition Facts
Pressure Cooker Sweet Potatoes
Amount Per Serving
Calories 221 Calories from Fat 27
% Daily Value*
Total Fat 3g 5%
Saturated Fat 2g 10%
Cholesterol 10mg 3%
Sodium 223mg 9%
Potassium 592mg 17%
Total Carbohydrates 44g 15%
Dietary Fiber 4g 16%
Sugars 18g
Protein 3g 6%
Vitamin A 452.6%
Vitamin C 5.6%
Calcium 9.5%
Iron 6%
* Percent Daily Values are based on a 2000 calorie diet.
THIS POST MAY CONTAIN AFFILIATE LINKS. TO FIND OUT MORE VISIT OUR DISCLOSURE PAGE.
Instant Pot Recipes Side

Pressure Cooker Mac and Cheese

Pressure Cooker Mac and Cheese | The Foodie Eats

Pressure Cooker Mac and Cheese

For the first 20 or so years of my life, my mom’s famous Macaroni & Cheese was my favorite food in the whole world. I then spent several years as an adult trying to actually write down a recipe, since she never measures anything. Well, I’ve now taken it to the next level… Pressure Cooker Mac and Cheese! And it’s pretty doggone good.

I wanted to create a quick and easy version of her dish with the similar flavor profile that we could make for dinner any night of the week. The only real difference is that I used chicken stock to cook the noodles. It’s definitely more savory, but you can use water if preferred. And low and behold, after only a few tries, I think we nailed it. It even got the approval of our 2-year-old daughter!

Pressure Cooker Mac and Cheese | The Foodie Eats

What You’ll Need – Thankfully Not Much!

Pressure Cooker Mac and Cheese | The Foodie Eats

The Process

Pressure Cooker Mac and Cheese | The Foodie Eats

Add 1 pound elbow macaroni to empty pressure cooker.

Pressure Cooker Mac and Cheese | The Foodie Eats

Then add 4 cups chicken stock (or water) and 2 tablespoons butter. Set manual timer for 4 minutes at high pressure.

Pressure Cooker Mac and Cheese | The Foodie Eats

Meanwhile – beat 2 eggs together with 1 tablespoon seasoned salt and 1 teaspoon black pepper.

Pressure Cooker Mac and Cheese | The Foodie Eats

Whisk one 12 oz. can of evaporated milk into egg mixture.

Pressure Cooker Mac and Cheese | The Foodie Eats

Once cook time is complete – quick-release pressure. Be aware that some of the starchy bubbles may try to come our the the vent, so you will need to do this gradually. Keep a towel handy. Then mix the pasta well. It may appear to be stuck to the bottom, but it should be just fine.

Pressure Cooker Mac and Cheese | The Foodie Eats

 Switch to sauté setting – add egg/milk mixture and stir very well. Continue stirring until it comes back up to a boil.

 

Pressure Cooker Mac and Cheese | The Foodie Eats

Add cheese and continue mixing until fully melted.

Pressure Cooker Mac and Cheese | The Foodie Eats

 

And as Always… Please Pin & Share the Love!

Pressure Cooker Mac and Cheese | The Foodie Eats

 

The Method

Pressure Cooker Mac and Cheese

Pressure cooker mac and cheese with the texture of a baked casserole.

Course Side Dish
Cuisine Comfort Food
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 12
Calories 388 kcal
Author The Foodie Eats

Ingredients

  • 1 lb. elbow macaroni
  • 4 cups chicken stock or water
  • 2 Tbsp. butter
  • 2 eggs
  • 1 Tbsp. seasoned salt
  • 1 tsp. black pepper
  • 12 oz. evaporated milk
  • 1 lb. medium cheddar cheese small cubes

Instructions

  1. Add 1 pound elbow macaroni to empty pressure cooker. Then add 4 cups chicken stock (or water) and 2 tablespoons butter. Set manual timer for 4 minutes at high pressure.

  2. Meanwhile - beat 2 eggs together with 1 tablespoon seasoned salt and 1 teaspoon black pepper. Whisk in 1 large can of evaporated milk into egg mixture.

  3. Once cook time is complete - quick-release pressure. Be aware that some of the starchy bubbles may try to come our the the vent, so you will need to do this gradually. Keep a towel handy. Then mix the pasta well. It may appear to be stuck to the bottom, but it should be just fine.

  4. Switch to sauté setting - add egg/milk mixture and stir very well. Continue stirring until it comes back up to a boil. Add cheese and continue mixing until fully melted.

Nutrition Facts
Pressure Cooker Mac and Cheese
Amount Per Serving
Calories 388 Calories from Fat 162
% Daily Value*
Total Fat 18g 28%
Saturated Fat 11g 55%
Cholesterol 82mg 27%
Sodium 886mg 37%
Potassium 306mg 9%
Total Carbohydrates 34g 11%
Dietary Fiber 1g 4%
Sugars 5g
Protein 19g 38%
Vitamin A 11%
Vitamin C 0.8%
Calcium 36.3%
Iron 6.3%
* Percent Daily Values are based on a 2000 calorie diet.
THIS POST MAY CONTAIN AFFILIATE LINKS. TO FIND OUT MORE VISIT OUR DISCLOSURE PAGE.
Gluten-Free Recipes Side Vegan

Vegan Potato Salad with Lemon, Dill and Dijon

Vegan Potato Salad | Easy Potato Salad Recipe | The Foodie Eats

Vegan Potato Salad with Lemon, Dill and Dijon

(Easy Potato Salad Recipe)

I don’t think this vegan potato salad could actually be any easier to make. But don’t let that fool you. This easy potato salad recipe packs a massive flavor punch that will have you going back for more before you’re even finished with your first serving.

How to Make It Even Easier… Use This Guy:

Vegan Potato Salad | Easy Potato Salad Recipe | The Foodie Eats

5.0 from 1 reviews
Vegan Potato Salad with Lemon, Dill and Dijon
Author: 
 
Ingredients
  • 3 lbs. gold potatoes - peeled, cut into ¾ inch chunks
  • 4 cups water
  • ½ cup vegan mayo
  • 2 tsp. Dijon mustard
  • 2 Tbsp. lemon juice
  • 1 tsp. fresh dill - finely chopped
  • 2 tsp. sea salt
  • ¼ tsp. black pepper
Instructions
  1. For pressure cooker: Add potatoes and 6 cups of water to Instant Pot. Close lid and set manual time for 4 minutes. Once cook time complete, quick-release pressure. Pour potatoes into a colander, then transfer to a sheet pan to cool.
  2. For stovetop: Add potatoes to a large pot and cover with water. Bring to a boil, then reduce heat to medium-low and simmer for about 10 unites - until barely tender. Transfer to a sheet pan to cool.
  3. In a large mixing bowl - add mayo, Dijon, lemon juice, dill, salt, and pepper and whisk to combine well.
  4. Then add potatoes to bowl and gently mix until fully combined.
  5. Refrigerate for a few hours before serving.
  6. Enjoy!

Vegan Potato Salad | Easy Potato Salad Recipe | The Foodie Eats

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

Kale and Brussels Sprout Salad

Kale and Brussels Sprout Salad with Nutritional Yeast Vinaigrette - The Foodie Eats

Kale and Brussels Sprout Salad

With Nutritional Yeast Vinaigrette

With all the extra treats of the holiday season making their way into our bellies, we definitely need to work in salad for dinner every now and then. This kale and Brussels sprout salad is hearty enough for a full meal! And the options are endless, as you can switch out whatever fruits you have on hand. Since it’s currently in between fall and winter, our grocery store had the best prices on apples and pears. So that’s what we used.

And as Always… Please Pin & Share the Love!

Kale and Brussels Sprout Salad with Nutritional Yeast Vinaigrette - The Foodie Eats

5.0 from 1 reviews
Kale and Brussels Sprout Salad
Author: 
 
Ingredients
  • 1 lb. Brussels sprouts
  • 1 small bunch kale - de-ribbed, shredded
  • 4 radishes - cut into eighths
  • 1 apple - diced
  • 1 pear - diced
  • 5 Tbsp. lemon juice - separated
  • ½ cup golden raisins
  • ¼ cup cider vinegar
  • ¼ cup agave nectar
  • 2 tsp. salt
  • ¼ tsp. black pepper
  • 1 Tbsp. sugar
  • ¼ cup nutritional yeast
  • ¼ cup grapeseed oil
Instructions
  1. Slice off the stems of the Brussels sprouts and remove outer leaves individually. Then thinly slice the inside, so there is nearly no waste. Once you dice the apple and pear, immediately toss them in 2 Tbsp. lemon juice to prevent discoloration. In a large bowl, combine Brussels sprouts, kale, radishes, apple, pear, and raisins. Give a good toss!
  2. In a medium bowl - whisk together the 3 Tbsp. lemon juice, vinegar, agave nectar, nutritional yeast, sugar, salt, and pepper until the liquid appears creamy. Then slowly whisk in the oil.
  3. Pour dressing over salad and toss well to evenly coast all the ingredients. Let stand for at least 15 minutes (and up to an hour refrigerated) before serving. This will help the hearty greens "soften" just a little bit.
  4. Serve and enjoy!

 

THIS POST MAY CONTAIN AFFILIATE LINKS. TO FIND OUT MORE VISIT OUR DISCLOSURE PAGE.
Recipes Side Starter

Brown Sugar Bacon

Brown Sugar Bacon with Cracked Black Pepper | The Foodie Eats

Brown Sugar Bacon

With Cracked Black Pepper

Earlier this week, my wife asked for Cobb salads for dinner. Then, out of nowhere, I felt the need to do something different with the bacon. This brown sugar bacon recipe with cracked black pepper recipe was the result. But do we really ever need a reason for another bacon recipe? I think not.

And as Always… Please Pin & Share the Love!

Brown Sugar Bacon with Cracked Black Pepper | The Foodie Eats

5.0 from 5 reviews
Brown Sugar Bacon with Cracked Black Pepper
Author: 
 
Ingredients
  • 1 lb. thick cut bacon
  • ¼ cup brown sugar - loosely packed
  • ¼ tsp. black pepper (about 20 turns of pepper mill)
Instructions
  1. Preheat oven to 400 degrees.
  2. Cover large rimmed baking sheet with aluminum foil. Place rack on baking sheet and arrange bacon in single layer. Gently rub brown sugar evenly over bacon, then top with pepper.
  3. Bake for 20 25 minutes, until desired crispness is reached. Then cool for at least 5 minutes.
  4. Serve and enjoy!

 

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Gluten-Free Instant Pot Recipes Side Vegan

Instant Pot Hoppin John

Instant Pot Hoppin John | The Foodie Eats

Instant Pot Hoppin John

Vegan or Not!

With the new year approaching, I feel it’s only right that we share a southern tradition with you: black-eyed peas! And the legend says that eating them for New Year’s Day will bring good fortune. Well, I may not be a big believer in luck, but I am one who loves traditions. So please enjoy this incredibly easy Instant Pot Hoppin John recipe. And if you make two minor adjustments, it becomes as vegan as it gets!

 

Vegans Don’t Read This – It’s About Bacon

While growing up, I can ALWAYS remember a little dish of bacon grease next to the stove. My dad would use it to make scrambled eggs – the best eggs in the world. Now as an adult, I find that this is a tradition that stuck with me.

I have found having a mason jar of bacon grease next to the range makes me a true southerner. And while I don’t use it often, I have a few dishes that I highly recommend using it. This is one of them. That is, unless you’re vegan. Or simply don’t have any. We’ve tried it both ways and it’s still delicious!

 

And as Always… Please Pin & Share the Love!

Instant Pot Hoppin John | The Foodie Eats

Instant Pot Hoppin John

A southern classic, perfect for New Year's Day - or any day!

Course Side Dish
Cuisine Southern
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 7
Calories 292 kcal
Author The Foodie Eats

Ingredients

  • 1/2 cup yellow onion adiced
  • 1 carrot peeled, diced
  • 1/2 cup celery diced
  • 1/2 jalapeno diced
  • 2 Tbsp. bacon grease or olive oil
  • 2 tsp. garlic minced
  • 1 Tbsp. apple cider vinegar
  • 1 cup rice
  • 2 1/2 cups chicken or vegetable stock
  • 1 tsp. thyme leaves
  • 1 bay leaf
  • 2 tsp. sea salt
  • 28 oz. frozen field peas and snaps

Instructions

  1. Using sauté setting - heat oil, then add onion, carrot, celery, and jalapeno. Cook for 4 minutes, stirring frequently. Then add garlic and vinegar and cook 30 seconds. Next, add the rice and cook for another 30 seconds, stirring constantly.
  2. Add stock, thyme, bay leaf, and salt and mix well. Then add peas and mix again.
  3. Finally, lock lid, close vent, and switch to rice setting (12 minutes, low pressure).
  4. Once cook time is complete, allow pressure to release naturally (about 10 minutes).
  5. Serve and enjoy!
Nutrition Facts
Instant Pot Hoppin John
Amount Per Serving
Calories 292 Calories from Fat 45
% Daily Value*
Total Fat 5g 8%
Saturated Fat 2g 10%
Cholesterol 4mg 1%
Sodium 595mg 25%
Potassium 487mg 14%
Total Carbohydrates 48g 16%
Dietary Fiber 8g 32%
Sugars 4g
Protein 12g 24%
Vitamin A 31%
Vitamin C 5.8%
Calcium 5.2%
Iron 18.8%
* Percent Daily Values are based on a 2000 calorie diet.

 

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