Our Fabulous Bites

 Ingredients 1 tsp each of dried basil, parsley, and oregano 1/4 teaspoon mustard powder 1/4 tsp pepper 1 pound fake italian sausage 2 T butter 1 small yellow onion, diced 3/4 cup carrots, diced 2 ribs celery, diced 1-2 small potatoes, peeled and diced 3 cloves garlic, minced 3 T flour 1-2 tsp hot sauce 1 tsp worcestershire sauce 6 cups broth 2 cans pinto beans (or you can use dried beans that you have soaked and cooked, which I prefer) 3 cups chopped spinach Instructions 1. Cook the sausage, breaking apart as it cooks. Once cooked, moved to another dish. 2. In the pot that you cooked the sausage, add the butter, cooking on medium until it melts.  Add the all the veggies (not the garlic) and cook until they have softened.  Then add the garlic and flour and cook for 1-2 minutes. 3. Add the hot suace, worcestershire sauce, basil, oregano, parsley, mustard powder and pepper and the beans. 4. Add the broth and use a spoon to scrape the bottom of the pot to get the flavor stuc...

 Jeff was gifted a lot of pistachios, a lot.  So I decided to look for ways to use them, besides just snacking on them.  I found a recipe for cheese dip and made a couple of changes and it was a hit at our house. Ingredients 1 cup shelled pistachios, not salted is better 16 ounces white cheddar cheese, grated, room temperature 1/2 cup mayonaise 1/2 cup whole milk 2 tsp chopped fresh parsley 1.5 tsp white vinegar 1/4 - 1/2 tsp garlic powder 1/4 - 1/2 tsp onion powder 1/2 teaspoon pepper, black or white 1/4 tsp dry dill weed Crackers or pita chips for serving Directioins: 1. Roast the shelled pistachios in the over on 350 for 5-10 minutes.  Just keep an eye on them to make sure they don't burn. 2.Once the nuts have cooled, chop them well. 3. In the bowl of a stand mixer with the paddle attachment, beat together the cream cheese, cheddar cheese, mayonnaise and milk until smooth.  Add the parlsey, vinegar, garlic and onion powders, pepper and dill and mix well....

 I haven't tried this, but Jeff likes millet porridge, so I want to try it. Serves 4 Ingredients: 1 cup millet 1 (13.5) ounce lite coconut milk 2 1/4 cup unsweetened nondairy milk 1 1/2 tsp vanilla extract 1 1/2 tsp ground cinnamon 1/4 tsp ginger 4 large soft medjool dates, pitted and finely chopped 1/4 cup unsweetened shredded coconut Optional Toppings: dark chocolate chopped + sliced banana + 2 T hemp seeds or 1/4 cup chopped pistachios + 1/4 cup chopped dried apricots + 2 Tablespoons chia seeds or 2 tablespoons mixed berry compote + 1/4 cup chopped walnuts + 2 tablespoons cacao nibs Directions  1. Select the Sauté setting on the instant pot and after a few minutes, add the millet to dry-toast.  Toss occasionally until the millet is a shade darker, 5-7 minutes.  2. Pour in the coconut milk and 1 1/4 cups of the milk.  Add the vanilla, cinnamon, ginger, and dates.  Stir to combine and select Cancel setting. 3. Secure the lid and set the Pressure Release to...

 serves about 6 Oatmeal Ingredients 1 1/2 cups steel-cut oats 4 cups unsweetened nondairy milk 1 (15 ounce) can unsweetened pumpkin puree 1 teaspoon pure vanilla extract 1 tablespoon pumpkin pie spice Coconut-walnut crumble ingredients 3/4 walnuts, chopped 3/4 unsweetened shredded coconut 3 Tablespoons maple syrup 3 tablespoons coconut oil, melted 1.5 teaspoons pumpkin pie spice 1/8 tsp kosher or sea salt Directions 1. Spray inner pot of the instant pot with cooking spray 2. Add the oats, milk, pumpkin puree, vanilla, and pumpkin pie spice to the instant pot. Stir to combine. 3. Secure the lid and set the pressure release to sealing. Select the pressure cook setting at high pressure and set the cook time to 12 minutes. 4. Meanwhile, make the coconut -walnut crumble: In a bowl, stir together the walnuts, coconut, maple syrup, melted coconut oil, pumpkin pie spice, and salt until you have a sticky crumble.  Taste and adjust seasons to taste. 5. Once the instant pot timer goes of...

Serves 4  Ingredients: 1 cup medium-grain rice 1.5 cups unsweetened non-dairy milk 1 cup full fat coconut milk, stirred well 1 cup water 1 tsp vanilla extract 1/8 tsp kosher salt 2 tsps ground cinnamon 1 tsp ground ginger 1/2 tsp cardamom 1/4 tsp nutmeg 1/8 ground cloves 2 tablespoons no added sugar almond butter 1 tablespoon pure maple syrup or coconut sugar 4 soft medjool dates, pitted and roughly torn or chopped into pieces Optional: pecans or walnuts, pomegranate seeds for topping Instructions- 1. Place the rice, non-dairy milk, coconut milk, water, vanilla, salt, cinnamon, ginger, cardamom, nutmeg, cloves, almond butter, maple syrup and dates in the instant pot.  Stir to combine.   2. Secure the lid and set the pressure release to sealing.  Select the pressure cook setting at high pressure and set the cook time to 10 minutes. 3. Once the 10 minute timer beeps, allow a natural pressure release for 5 minutes and then vent to release rest of the steam. 4. Open...

Makes about 3.5-4 cups  Ingredients -  2 (13.5 ounce) cans full-fat coconut milk the solid coconut cream from another 13.5 ounce can (save liquid for later use, maybe smoothies) 2.5 teaspoons agar agar flakes or 1 teaspoon agar agar powder 1.25 tsp tapioca starch 2 tablespoons pure maple syrup or coconut nectar 1 tsp vanilla extract 1.25 tsp probiotic powder Instructions: 1. Sterilize instant pot by pouring 2 cups cold water into inner pot.  Secure the lid and set the pressure release to sealing. Select the steam setting at high pressure and set the cook time to 1 minute. Once the timer has completed and beeps, perform a quick pressure release. 2. Discard the water and wipe down the inner pot and lid.  Boil any tools, such as a whisk, by placing in boiling water for 10 minutes or running in the dishwasher. 3. Pour the coconut milk and coconut cream into the sterilized inner pot.  Select the Sauté setting and once the cream has melted, add the agar agar flakes an...