Our Fabulous Bites

 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...

 INGREDIENTS: Coconut Mousse 1/4 cup cold water 1-1/2 tablespoons unflavored powdered gelatin 1-1/2 cups unsweetened canned coconut milk 1/2 cup (3-1/2 ounces), plus 1 tablespoon granulated sugar, divided 2 teaspoons coconut rum Pinch of fine sea salt 1-1/2 cups heavy cream Coconut Mousse Directions 1. In a small bowl, add cold water and sprinkle gelatin over the top, set aside and let stand for 5 minutes. 2. In a medium saucepan, warm coconut milk, 1/2 cup of sugar, rum and salt until sugar dissolved. Add gelatin and stir to dissolve. Remove from heat, pour mixture into a large bowl and let cool to room temperature, about 15-20 minutes. 3. In the bowl of a stand mixer fitted with a whisk attachment, beat heavy cream to soft peaks on medium speed. Add remaining 1 tablespoon of sugar gradually and beat to medium peaks. Stir 1/4 of the whipped cream into the cooled coconut mixture, then fold in the remaining whipped cream until well combined. Pour coconut mixture into prepa...

 Yield: 4-6 servings Takes about an hour to make INGREDIENTS: 4 medium bell peppers, sliced in half lengthwise, seeds removed 2 tablespoons olive oil 1/2 cup arborio rice 1 cup chicken or veggie stock, maybe a little bit more 1/2 diced sweet onion 2 garlic cloves, minced 1-2 cups corn 1 medium zucchini, diced 1/2 cup finely grated parmesan cheese 1.5 - 2 cups marinara sauce 1/2 cup panic breadcrumbs (seasoned preferable to breadcrumbs) DIRECTIONS 1. Preheat oven to 425 degrees F. Place the peppers on a baking sheet and brush or spray them with olive oil.  Sprinkle with salt and pepper.  Roast peppers for 15 minutes in preheated oven.  Reduce heat to 350. 2. Heat 1 tablespoon olive oil over medium heat in a sauce pan.  Add in the onions and sprinkle with salt, and sauté until they begin to soften.  Add garlic and rice and cook for about 1 minute.  Stir in corn and zucchini.  Pour in broth and a pinch of salt and bring to boil.  Reduce to simme...

 I didn't love the flavor of the cake, in fact I'm not sure I like the flavor of any rolled cakes except for pumpkin roll, but this recipe had helpful tips I want to keep for when I make a rolled cake.   For the Cake- INGREDIENTS 1 C (120 g) all purpose flour 1 1/2 tsp baking powder 6 large egg whites (room temperature) 1/2 cup (100 g) granulated sugar 6 large egg yolks (room temperature) 1/3 cup (50 g) granulated sugar 2 tsp vanilla bean paste (Chocolate variation - instead of 1 cup of flour, use 3/4 cup flour and 1/4 cup cocoa powder) INSTRUCTIONS 1. In a small bowl, whisk together 1 C of all purpose flour and baking powder. Set aside. 2. In metal bowl, beat 6 egg whites and 1/2 cup sugar using hand or stand mixer.  Beat until mixture develops soft peaks.  This will take about 5 minutes.  Do not dump all the sugar in at once, but sprinkle it in, maybe in about 3 batches.  The peaks should be stiff enough that you can turn the bowl upside down and the whit...