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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.
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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.

 

And as Always… Please Pin & Share the Love!

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.

 

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Gluten-Free How To Instant Pot Recipes Starter Vegan

Vegan Sushi Recipe – Made Easy Using the Sushezi!

Vegan Sushi Recipe | The Foodie Eats

Vegan Sushi Recipe

Made Easy Using the Sushezi!

There are few foods in life I enjoy as much as sushi rolls. I have been know to put down a few dozen pieces in a single sitting. Recently, I was asked to bring an assortment of sushi rolls to a dinner party. And of all the rolls I brought, who would’ve thought that this vegan sushi recipe would be my favorite… Hands down!

Do I really need a Sushezi to make this recipe?

Short answer: No. You can roll these by hand and still have an incredibly delicious sushi roll, but believe me- once you try making sushi using a Sushezi, you’ll never go back.

I received a Sushezi last Christmas from my mother-in-law and it has changed our lives. My sushi before tasted good, but did not look impressive at all. Well, now my rolls are perfect ever single time!

The Tool:

Vegan Sushi Recipe | The Foodie Eats

Why This Recipe Works So Well

My favorite part of any recipe is the acidity. I can look at the ingredients list of any recipe and tell whether or not I’m going to like it. The secret to well-balanced food is acidity. And sadly, it’s often overlooked. Acidity in food is simply adding either vinegar or citrus juice. It makes your taste buds come alive! It makes them pop! Food without acidity is flat.

That being said… the secret ingredient to this vegan sushi recipe is the KIMCHI! Might sound scary, or even be scary on it’s own. But when playing a supporting role, it actually becomes the star! And while kimchi is not technically an acid component, it pretty much acts as one in this roll. Plus there’s lots of vinegar in the rice, lol.

 

The Process

Vegan Sushi Recipe | The Foodie Eats

These are the veggies we chose (which really worked great) but you really can choose any that you prefer.

 

Vegan Sushi Recipe | The Foodie Eats

Prepare veggies according to ingredient list. The goal is to have them all about the same diameter. They will roll much easier if they are closer to the same size.

 

Vegan Sushi Recipe | The Foodie Eats

Add 1/4 tsp. of oil to each side of the Sushezi and spread out to coat evenly. (I used a paper towel.)

 

Vegan Sushi Recipe | The Foodie Eats

Add 1/2 cup packed rice to each side. The key to making this work is to make sure there’s enough rice to fill both sides. Then pack it down.

 

Vegan Sushi Recipe | The Foodie Eats

Use the rod/plunger to form a trench in both sides of rice.

 

Vegan Sushi Recipe | The Foodie Eats

Add veggies to each side, pressing them down into the trench. Place the rod in the end of the Sushezi and line up the grooves. Then carefully (and somewhat quickly) bring together both sides and lock both latches.

 

Vegan Sushi Recipe | The Foodie Eats

Place the cap on the end of the tube and lock it. Twist the rod in a clockwise motion to pack the inside rice roll.

 

Vegan Sushi Recipe | The Foodie Eats

Remove cap from end and push rod through. Try to make sure the roll comes out where you want it to land, just in case it’s sticky and difficult to move.

 

Vegan Sushi Recipe | The Foodie Eats

Wrap the nori around the roll. Use water as an adhesive to help it seal, on the inside and outside. Then, with a very sharp knife, carefully slice roll into 12 pieces.

 

Here is you AMAZING reward…

Our Best Vegan Sushi Recipe Yet!

Vegan Sushi Recipe | The Foodie Eats

 

And as Always… Please Pin & Share the Love!

Vegan Sushi Recipe | The Foodie Eats

 

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

Vegan Sushi

Delicious vegan sushi made easy with the Sushezi!

Course Appetizer
Cuisine Japanese
Prep Time 15 minutes
Cook Time 25 minutes
Rolling 20 minutes
Total Time 40 minutes
Servings 6 rolls
Calories 323 kcal
Author The Foodie Eats

Ingredients

  • 2 cups short-grain Japanese rice
  • 2 cups water
  • 1/4 cup white wine vinegar
  • 1/4 cup seasoned rice vinegar
  • 1 1/2 tsp. salt
  • 2 Tbsp. sugar
  • 1 avocado thinly sliced
  • 1 seedless cucumber thinly sliced, core removed
  • 1 red bell pepper thinly sliced
  • 1 carrot grated
  • 3 asparagus blanched, halved lengthwise
  • 3 green onions halved lengthwise
  • 1/2 cup kimchi diced
  • 2 oz. extra firm teriyaki tofu thinly sliced
  • 6 large nori sheets

Instructions

Rice

  1. In a fine mesh strainer - Rinse rice under running water for about 2 minutes, Then let dry for a few minutes.

  2. Add rice and water to Instant Pot (or rice cooker) and use rice setting - low pressure for 12 minutes. Once cook time is complete, allow pressure to naturally release - about 10 minutes.

  3. Meanwhile, in a small bowl - combine white wine vinegar, rice wine vinegar, salt, and sugar. Microwave for 1 minute, then stir until completely dissolved.

  4. Transfer rice to glass dish. Then using a wooden spoon, gently add vinegar mixture and mix well to combine.

  5. Let cool, the use in your favorite rolls.

Rolls

  1. Prepare veggies according to ingredient list. The goal is to have them all about the same diameter. They will roll much easier if they are closer to the same size.

  2. Add 1/4 tsp. of oil to each side of the Sushezi and spread out to coat evenly. (I used a paper towel.)

  3. Add 1/2 cup packed rice to each side. The key to making this work is to make sure there’s enough rice to fill both sides. Then pack it down.

  4. Use the rod/plunger to form a trench in both sides of rice.

  5. Add veggies to each side, pressing them down into the trench. Place the rod in the end of the Sushezi and line up the grooves. Then carefully (and somewhat quickly) bring together both sides and lock both latches.

  6. Place the cap on the end of the tube and lock it. Twist the rod in a clockwise motion to pack the inside rice roll.

  7. Remove cap from end and push rod through. Try to make sure the roll comes out where you want it to land, just in case it’s sticky and difficult to move.

  8. Wrap the nori around the roll. Use water as an adhesive to help it seal, on the inside and outside. Then, with a very sharp knife, carefully slice roll into 12 pieces.

Recipe Notes

Whenever handling the rice, make sure your hands are very wet.

Also, when slicing the rolls, clean your knife with water after every slice. It's a lot of work, but it will slice beautifully.

Nutrition Facts
Vegan Sushi
Amount Per Serving
Calories 323 Calories from Fat 45
% Daily Value*
Total Fat 5g 8%
Sodium 499mg 21%
Potassium 422mg 12%
Total Carbohydrates 61g 20%
Dietary Fiber 4g 16%
Sugars 7g
Protein 6g 12%
Vitamin A 53.4%
Vitamin C 40.3%
Calcium 4.3%
Iron 7.1%
* 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

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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!

 

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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.

 

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

Instant Pot Sushi Rice

Instant Pot Sushi Rice Recipe

There are few foods that have me doing the happy dance as much as sushi rolls. But let me tell you, it can be an expensive habit! So over the past year and a half, I’ve been learning and trying to perfect making it at home. And little did I know that the key is the rice! So when you combine this new mission with my slight obsession with my Instant Pot, you get this perfect Instant Pot sushi rice recipe! I’m very happy about it.

Why Use the Instant Pot for This?

There’s a simple reason I prefer using the Instant Pot for rice: consistency! We actually got rid of our rice cooker once we discovered how perfectly the IP cooked rice each and every time. And any kitchen that can take away the guesswork gets my vote.

I Know… It Seems Like a Lot of Vinegar

I wasn’t surprised at how many comments we received about how much vinegar is called for in this recipe. I also wasn’t surprised at the response after people gave it a try! It may seem like a lot, but trust me on this… It creates an amazing flavor! And I think it’s some of the best sushi rice I’ve ever tasted. Try it!

The Process

Instant Pot Sushi Rice Recipe | The Foodie Eats

In a fine mesh strainer – Rinse rice under running water for about 2 minutes, Then let dry for a few minutes.

 

Instant Pot Sushi Rice Recipe | The Foodie Eats

Add rice and water to Instant Pot and use rice setting – low pressure for 12 minutes. Once cook time is complete, allow pressure to naturally release – about 10 minutes.

 

Instant Pot Sushi Rice Recipe | The Foodie Eats

Meanwhile, in a small bowl – combine white wine vinegar, rice wine vinegar, salt, and sugar. Microwave for 1 minute, then stir until completely dissolved.

 

Instant Pot Sushi Rice Recipe | The Foodie Eats

Transfer rice to glass dish.

 

Instant Pot Sushi Rice Recipe | The Foodie Eats

Add vinegar mixture to cooked rice.

 

Instant Pot Sushi Rice Recipe | The Foodie Eats

Then using a wooden spoon, gently mix well to combine.

 

And as Always… Please Pin & Share the Love!

Instant Pot Sushi Rice Recipe | The Foodie Eats

 

 

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

4.89 from 9 votes
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Instant Pot Sushi Rice

A fool-proof method for perfect sushi rice every time.

Course Side Dish
Cuisine Japanese
Prep Time 2 minutes
Cook Time 38 minutes
Total Time 40 minutes
Servings 12
Calories 123 kcal
Author The Foodie Eats

Ingredients

  • 2 cups short-grain Japanese rice
  • 2 cups water
  • 1/4 cup white wine vinegar
  • 1/4 cup seasoned rice vinegar
  • 1 1/2 tsp. salt
  • 2 Tbsp. sugar

Instructions

  1. In a fine mesh strainer - Rinse rice under running water for about 2 minutes, Then let dry for a few minutes.
  2. Add rice and water to Instant Pot and use rice setting - low pressure for 12 minutes. Once cook time is complete, allow pressure to naturally release - about 10 minutes.
  3. Meanwhile, in a small bowl - combine white wine vinegar, rice wine vinegar, salt, and sugar. Microwave for 1 minute, then stir until completely dissolved.
  4. Transfer rice to glass dish. Then using a wooden spoon, gently add vinegar mixture and mix well to combine.
  5. Let cool, the use in your favorite rolls. Enjoy!
Nutrition Facts
Instant Pot Sushi Rice
Amount Per Serving
Calories 123
% Daily Value*
Sodium 242mg 10%
Potassium 35mg 1%
Total Carbohydrates 27g 9%
Sugars 2g
Protein 2g 4%
Calcium 1%
Iron 1.5%
* 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

Vegan Cauliflower Stuffing

Vegan & Gluten-Free Cauliflower Stuffing | The Foodie Eats

Cauliflower Stuffing

Vegan & Gluten-Free

I’m very excited to bring this cauliflower stuffing to our next holiday meal. Especially since my sister-in-law has been eating plant-based for quite some time now. And since she won’t be eating the macaroni and cheese, at least she can enjoy some delicious stuffing. And believe me, this tastes every bit as good as a traditional one.

Vegan & Gluten-Free Cauliflower Stuffing | The Foodie Eats

5.0 from 1 reviews
Vegan Cauliflower Stuffing
Author: 
 
Ingredients
  • ¼ cup olive oil (could sub veg stock)
  • 1 medium yellow onion - diced
  • 3 medium carrots - peeled, diced
  • 1 green bell pepper - diced
  • 2 celery stalks - diced
  • 1 head cauliflower - chopped
  • 8 oz. mushrooms - diced
  • 3 tsp. sea salt - separated
  • 1 tsp. black pepper
  • 2 Tbsp. white wine vinegar
  • 1 Tbsp. poultry seasoning
  • ¼ cup fresh parsley - finely chopped
  • 1 Tbsp. fresh rosemary - finely chopped
  • ½ cup vegetable broth
Instructions
  1. In a large skillet - Add oil, onion, carrot, bell pepper, and celery. Season with one tsp. salt and one tsp. black pepper. Sauté for 5 minutes, then add vinegar and continue cooking for 2-3 more minutes.
  2. Add cauliflower and mushrooms and mix well to combine. Season with 2 tsp. salt and poultry seasoning. Cook until tender, 5-7 minutes more, stirring frequently.
  3. Add parsley, rosemary, and vegetable broth and mix well. Cover and cook for about 10 minutes (or until vegetables reach desired tenderness), stirring occasionally.
  4. Serve and enjoy!

 

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

Vegan Green Bean Casserole

Vegan Green Bean Casserole | The Foodie Eats

Vegan Green Bean Casserole

(And it’s Gluten-Free!)

One of the saddest things things I’ve ever experienced was seeing the look on my wife’s face last Thanksgiving when she realized she couldn’t eat the green bean casserole. So it was my mission to create a vegan green bean casserole that our whole family would enjoy, without it tasting like… well, vegan and gluten-free. The secret: was the homemade cream of mushroom soup that has no dairy or flour. It’s so, so good!

You’ll Need to Get Some of These

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Vegan Green Bean Casserole | The Foodie Eats

5.0 from 1 reviews
Vegan Green Bean Casserole
Author: 
 
Ingredients
  • 2 cups vegan cream of mushroom soup
  • 4 14.5oz cans green beans - drained
  • 12oz gluten-free french fried onions
Instructions
  1. Preheat oven to 350 degrees.
  2. In a medium casserole dish - combine soup, green beans, and half of the onions. Mix well to combine. Bake for about 25 minutes (should be hot and bubbling).
  3. Remove dish from oven. Mix well, then top with remaining onions.
  4. Bake for another 10 minutes.
  5. Serve and enjoy!

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Gluten-Free Recipes Soup Vegan

Vegan Cream of Mushroom Soup

Vegan Cream of Mushroom Soup | The Foodie Eats

Vegan Cream of Mushroom Soup

I don’t know if there is any ingredient as versatile and beloved as a can of condensed cream of mushroom soup. It can be gravy, sauce, or my personal favorite… the perfect bechamel for pretty much any casserole (like this vegan green bean casserole). There’s just a couple of problems: My wife can’t have gluten and neither of us can have the cream. So what does that mean? I need to create a vegan cream of mushroom soup recipe that is also gluten-free. Not to mention DELICIOUS! Challenge accepted.

The Process

Vegan Cream of Mushroom Soup | The Foodie Eats

Wash whole baby bella mushrooms.

Vegan Cream of Mushroom Soup | The Foodie Eats

In several batches, dice mushrooms.

Vegan Cream of Mushroom Soup | The Foodie Eats

In a large sauce pan – add oil, mushrooms, garlic, salt, and pepper. Sauté over medium-high heat for 10-15 minutes.

Vegan Cream of Mushroom Soup | The Foodie Eats

Cook until mushrooms have released their juices and mostly evaporated.

Vegan Cream of Mushroom Soup | The Foodie Eats

Meanwhile – in a medium bowl, combine soy milk, onion powder, and cornstarch. Mix well, making sure there are no lumps.

Vegan Cream of Mushroom Soup | The Foodie Eats

Add milk mixture to mushrooms and reduce to medium-low heat. Cook until desired thickness is reached, probably about 5 minutes.

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Vegan Cream of Mushroom Soup | The Foodie Eats

5 from 2 votes
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Vegan Cream of Mushroom Soup

Rich mushroom soup with "condensed" texture, perfect for casseroles.

Course Soup
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6
Calories 175 kcal
Author The Foodie Eats

Ingredients

  • 24 oz. baby bella mushrooms diced
  • 3 Tbsp. olive oil
  • 1 Tbsp. sea salt
  • 1/2 tsp. black pepper
  • 1 Tbsp. garlic minced
  • 3 cups soy milk or plain almond milk
  • 2 tsp. onion powder
  • 1/4 cup cornstarch

Instructions

  1. In a large sauce pan - add oil, mushrooms, garlic, salt, and pepper. Sauté over medium-high heat for 10-15 minutes, until mushrooms have released their juices and mostly evaporated.

  2. Meanwhile - in a medium bowl, combine soy milk, onion powder, and cornstarch. Mix well, making sure there are no lumps.

  3. Add milk mixture to mushrooms and reduce to medium-low heat. Cook until desired thickness is reached, probably about 5 minutes.

  4. Refrigerate and use in your favorite casserole recipe. Enjoy!
Nutrition Facts
Vegan Cream of Mushroom Soup
Amount Per Serving
Calories 175 Calories from Fat 81
% Daily Value*
Total Fat 9g 14%
Saturated Fat 1g 5%
Sodium 1024mg 43%
Potassium 705mg 20%
Total Carbohydrates 16g 5%
Dietary Fiber 1g 4%
Sugars 5g
Protein 6g 12%
Vitamin A 9.5%
Vitamin C 12%
Calcium 20.3%
Iron 6.9%
* Percent Daily Values are based on a 2000 calorie diet.
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