I forgot how much I love wild rice in salads. It’s tender, chewy, with an irresistible nutty flavor. I owe my friend Megan Gilmore a thank you for the reminder.
This salad recipe comes from Megan’s new cookbook, The Fresh & Healthy Instant Pot Cookbook. You might know Megan as The Detoxinista, and the creator of this Mexican quinoa stew recipe that has been such a hit.
Megan’s new cookbook offers 75 easy recipes for fresh and healthy, light meals made in your Instant Pot. If you’re obsessed with Instant Pot cooking, you need this book!
I bought my Instant Pot last year (that’s an affiliate link, and Target is offering a discount right now). So far I’ve discovered that my Instant Pot does a fantastic job of cooking dried beans from scratch in about an hour.
Instant Pots definitely have their pros and cons, and are better suited for some types of recipes (like beans, but not multi-step soup recipes since you have to depressurize the pot to add ingredients or blend them). Instant Pots typically take 5 to 20 minutes to pressurize—only then do they start cooking.
Megan’s new book has opened my eyes to more uses for the Instant Pot. For example, she simultaneously cooks vegetarian red beans while rice cooks on the rack above—woah!
The post Megan’s Wild Rice & Kale Salad appeared first on Cookie and Kate.
These chewy pumpkin oatmeal cookies are over the top delicious: they’re vegan, full of pumpkin spices and drizzled with a simple powdered sugar icing.
This Chewy Pumpkin Oatmeal Cookies recipe was created in partnership with One Degree Organics. All opinions are our own.
With thousands of recipes with pumpkin crowding the internet, how about one more? And cross our hearts, we promise that this chewy pumpkin oatmeal cookies recipe will quickly become a favorite for your family! These cookies are perfectly chewy, decorated with a simple powdered sugar icing. They taste like an oatmeal cream pie (hello, nostalgia!) and they’re vegan oatmeal cookies so eaters of all kinds can enjoy them. We made this chewy pumpkin oatmeal cookies recipe especially for One Degree Organics to highlight their Sprouted Rolled Oats. Sprouting the oats makes them more nutrient dense and easier to digest. Keep reading for the pumpkin oatmeal cookies recipe and a bit more about One Degree Organics!
GIVEAWAY: We’re giving away a gift pack of One Degree Organics oats: 2 bags Sprouted Rolled Oats, 2 bags Sprouted Steel Cut Oats, and 2 bags Sprouted Quick Oats. To enter, head to the photo of these cookies on our A Couple Cooks Instagram!
This recipe is also part of a Virtual Pumpkin Party with bloggers all over the internet making pumpkin recipes on the same day! Head to the link for a huge collection of pumpkin recipes!
The sprouted rolled oats we used in this chewy pumpkin oatmeal cookies recipe are made by One Degree Organics. One Degree is a family business that thinks there should be only one degree of separation between you and the person you grew your food, like a farmer’s market. Every single product they put out has thoughtfully sourced, organic ingredients. Also, we love that we’ve gotten to know the daughter of the owners and that she has a son near our son Larson’s age! This family is doing great things for good, clean organic food in our country. So, what are sprouted oats and why would you want to eat them?
Sprouted grains are grains that are soaked in water until they germinate, releasing vital enzymes. Sprouted grains are nutrient-rich, easier for your body to absorb, and easier to digest. Sprouted grains also lower glycemic-index foods. One thing we love about these Sprouted Rolled Oats is that they can be traced back to the farmer! Scan the QR code on the package or entering the product code on onedegreeorganics.com. For these oats, type in “FT6U4M” and you can see all the farmers of the ingredients!Wondering where to buy One Degree Organics? Find their rolled oats in a grocery near you by entering your zip code here.
The trick to vegan oatmeal cookies is using coconut oil instead of butter, and pumpkin instead of eggs. The coconut oil brings just the right texture to the cookies without bringing in a flavor of coconut! And the pumpkin brings moisture and a bit of binding to the cookie. These pumpkin oatmeal cookies are full of pumpkin spices: cinnamon, ginger, and nutmeg. And of course the vegan icing drizzled in a lacy pattern takes them over the top (see How to make icing with powdered sugar below). Other than being vegan, the method is similar to most oatmeal cookie recipes.
A few tips: For the most even bake and appearance for these cookies, we recommend using a Size 40 cookie scoop. Confession: we didn’t own a cookie scoop until we made this recipe! Because, Alex and I are not really cookie people (gasp!). For these chewy pumpkin oatmeal cookies through, we found it was really helpful to get uniform cookies using a cookie scoop. Also, the bottom rack of our oven runs hot, so we found it was even better to bake only one pan of 12 cookies at a time. When we used the bottom rack in our oven, we ran into an issue with some melted cookies. If you refrigerate the dough in between baking and bake in 2 waves, and the cookies should turn out evenly browned.
To top off these chewy pumpkin oatmeal cookies, we’ve got a vegan powdered sugar icing. How to make icing with powdered sugar? Powdered sugar icing is one of the simplest there is! Simply mix powdered sugar together with a bit of milk until a creamy glaze forms. For this recipe, we used almond milk to make a vegan icing and it worked just as well! The only thing to remember is to keep stirring until all the lumps dissolve. Also, you can add a bit more milk if the icing is not drizzlable, but we’ve tested it quite a few times and for us it’s worked with 1 1/2 tablespoons almond milk.
One last tip: drizzle on the vegan powdered sugar icing with a fork! Using a fork helps to make the lovely lacy pattern you see in the photos. Though using a spoon seems intuitive, you come out with a chunkier drizzle.
Outside of these vegan chewy pumpkin oatmeal cookies, here are some of our favorite vegan dessert recipes:
Instant Pot Apple Crisp with Granola Chocolate Tahini Vegan No Bake Cookies Bliss Bites (Chocolate Peanut Butter No Bake Cookies) This recipe is…This chewy pumpkin oatmeal cookies recipe is vegetarian, vegan, plant based, and dairy free.
(3 votes, average: 5.00 out of 1)
Prep Time: 45 minutes
Cook Time: 10 minutes
Total Time: 2 hours
Yield: 24
Category: Dessert
Method: Baked
Cuisine: American
Print Recipe
Pin RecipeThese chewy pumpkin oatmeal cookies are over the top delicious: they’re vegan, full of pumpkin spices and drizzled with a simple powdered sugar icing.
For the cookies
1 1/2 cups One Degree Organic Sprouted Rolled Oats 1 1/2 cups all-purpose flour 1/2 teaspoon baking soda 2 teaspoon ground cinnamon 1 teaspoon ground ginger 1/2 teaspoon nutmeg 1/2 teaspoon kosher salt 1/2 cup coconut oil 1/2 cup brown sugar, packed 1/2 cup granulated sugar 3/4 cup pumpkin puree 1 tablespoon vanillaFor the powdered sugar icing
3/4 cup confectioners’ sugar 1 1/2 tablespoons almond milkIn a medium bowl, combine the rolled oats, all-purpose flour, baking soda, cinnamon, ginger, nutmeg, and kosher salt.
In the bowl of a stand mixer, cream together coconut oil, brown sugar, and granulated sugar on medium high for about 30 seconds, scraping the bowl as necessary. Add in pumpkin and vanilla and combine on low for a few seconds until fully combined. Gradually add in the bowl with the dry ingredients, mixing on low, until combined into a dough.
Place the bowl in the refrigerator to chill for 30 minutes.
Preheat the oven to 375F. Line two baking sheets with parchment paper. Remove the bowl with the dough from the refrigerator. Make 24 1 1/2 tablespoon-sized balls (a size 40 cookie scoop, if you have it) and place them onto the baking sheet. Lightly flatten the tops of each cookie with your hand.
Bake for 11 minutes until lightly browned on the bottom. Remove from the oven and allow to set on the baking sheet; after 2 minutes, transfer to a wire baking rack. For best results, bake in 2 batches (refrigerate the dough in between baking); this gets the most even bake. If making the glaze, allow to cool to room temperature, about 30 minutes.
To make the powdered sugar icing, stir together the confectioners’ sugar and almond milk until a smooth sauce forms and all lumps are dissolved (add a tiny bit more milk if necessary). Place the cookies on parchment paper, dip a fork into the glaze and drizzle in a zigzag pattern. Let the cookies sit at room temperature until the glaze is dry, about 20 minutes.
Keywords: Pumpkin Oatmeal Cookies, Chewy Oatmeal Cookies, Vegan Oatmeal Cookies, Pumpkin Spice Cookies, Pumpkin, Vegan, Fall Dessert
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A Couple Cooks - Recipes for Healthy & Whole Living
These Instant Pot hard boiled eggs are quick to make and perfect every time! Using a pressure cooker makes for easy to peel hard boiled eggs.
Want to make perfect hard boiled eggs? Look no further than your Instant Pot! If you have an Instant Pot or electric pressure cooker, you can cook dozens of everyday essential recipes, like these Instant Pot hard boiled eggs. One of the reasons Alex and I love boiling eggs in an Instant Pot is that it is totally hands off. You don’t have to wait for water to boil or worry about overcooking the eggs. Simply pop the eggs in the Instant Pot and cook for 7 minutes! The entire process takes about 20 minutes and couldn’t be simpler. And even better: boiling eggs in an Instant Pot makes for easy peel hard boiled eggs. (Really! We didn’t believe it until we tried it.) Keep reading for our Instant Pot hard boiled eggs recipe.
Don’t have an Instant Pot? Try our Perfect Hard Boiled Eggs method.
What’s an Instant Pot?An Instant Pot is an electric pressure cooker that’s used to cook food at extremely high pressure. This means quicker cook times, versus a slow cooker that cooks long and slow. There are many brands of electric pressure cookers, including Instant Pot, which is a brand name. We use the Instant Pot brand: here’s the Instant Pot we use at home.
What’s the Instant Pot good for? For years Alex and I were Instant Pot skeptics, especially since we eat a lot of vegetarian and vegan recipes (we thought the Instant Pot was just for cooking meat). However, we were pushed over the edge to give it a try when a friend of ours said she loves to cook sweet potatoes in her Instant Pot. We gave it a try and the potatoes came out moist and fluffy, with little hands on time. Since then, we’ve made all sorts of Instant Pot basics: pressure cooker chickpeas, acorn squash, lentils and rice, and even apple crisp! And of course, these Instant Pot hard boiled eggs. (More Instant Pot recipes and inspiration here.)
Instant Pot hard boiled eggs couldn’t be simpler: place the eggs in the pressure cooker and cook at high pressure, then drop them into an ice bath to cool them until they’re ready to peel.
How long does it take to boil eggs in an Instant Pot? The cook time is just 7 minutes. However with the Instant Pot, you must factor in a “preheat time” before cooking where the Instant Pot comes up to pressure. For this recipe, the “preheat” time is 8 minutes. Some Instant Pot recipes call for a “Natural Release” process where there is another wait time for the pressure cooker to release the pressure. Luckily, this recipe uses the “Quick Release” method, meaning that after the 7 minute cook time, they’re ready to go! Just take out the eggs, place them in an ice bath for 5 minutes, and you’re ready to peel.
The most interesting thing Alex and I found as we experimented with this Instant Pot hard boiled eggs recipe is that using the pressure cooker makes for easy peel hard boiled eggs! This is not something we were expecting, but it was an added bonus to boiling eggs in an Instant Pot.
How to peel hard boiled eggs? For this recipe you can gently tap the bottom of the egg until the shell crushes, then remove the shell in pieces. We used to gently roll the egg longwise to crush the shell all around, but this can sometimes cause the white of the egg to break. For thsi Instant Pot hard boiled eggs recipe, the eggs are so easy to peel that you only need to tap one end to get it started.
Once you make Instant pot hard boiled eggs, there are so many thing to do with them! Pressure cooker hard boiled eggs can be used in these recipes, from us at A Couple Cooks and around the web:
Easy Salad Bar Ideas Grilled Romaine Salad with Tuna Basil Egg Salad Vegetarian Cobb Salad 25 recipes to make with hard boiled eggs | Bon Appetit Avocado egg salad | Pinch of Yum This recipe is…This Instant Pot hard boiled eggs recipe is vegetarian and gluten free.
Print
(1 votes, average: 5.00 out of 1)
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Yield: 8 eggs
Category: Essentials
Method: Pressure Cooker
Cuisine: American
These Instant Pot hard boiled eggs are quick to make and perfect every time! Using a pressure cooker makes for easy to peel hard boiled eggs.
Keywords: Hard Boiled Eggs, Pressure Cooker, Instant Pot, Instant Pot Hard Boiled Eggs, Hard Boiled Eggs Recipe, Easy Peel Hard Boiled Eggs, Vegetarian
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A Couple Cooks - Recipes for Healthy & Whole Living
Why stop at traditional hummus when you can try new hummus flavors? Start with this sweet potato hummus recipe that makes a delicious hummus in only 10 minutes. A Fall-themed hummus? Yes! Can I hear a hooray?
Fall is officially here. This means it is time for cozy clothes and flavorful dishes.
I love seasonal veggies and fruits. What are the most common and loved Fall fruits and veggies? Pumpkin, apples, carrots, cranberries, and sweet potatoes.
I also love a good staple food I can enjoy year round.
And that is why I love this sweet potato dip recipe.
Sweet potatoes are such a delicious Fall staple. They are nutritious, and they have a unique flavor and the most iconic Fall color.
Plus: Hummus is like the best dip ever.
You see where I’m going with this? >>> Sweet potatoes hummus! Yay!
I love taking different flavors and making new hummus recipes, like my avocado hummus recipe and this black bean hummus recipe too. What can I say? I love creative hummus recipes. Okay, okay…I love EATING hummus recipes 😉
And, hopefully, from now on, you will too. Because this sweet potato hummus is the perfect mix of flavors. Think the trademark earthy flavor of hummus combined with the sweetness, color, and aroma of sweet potatoes.
Also, keep in mind Fall is the perfect season to try new recipes with sweet potatoes.
This sweet potato hummus is also one of the easiest sweet potato recipes you’ll try. And it makes a delicious vegan hummus.
Here’s how to make sweet potato hummus:
cook the sweet potatoes and remove their skin (if desired) add all the ingredients to a food processor blend until smooth garnishVOILA!
Sweet potato hummus success!
THE BENEFITS OF SWEET POTATOESWe all hear about potatoes and the debate over whether they’re healthy. Not sure if and why are sweet potatoes good for you?
No worries, I’m here to tell you. Yep, here comes a list of benefits of sweet potatoes.
Sweet potatoes are:
highly nutritious high in antioxidants, particularly beta-carotene rich in vitamin B6 high potassium a great source of fiber vegan gluten-free paleo friendly a complex carb totes deliciousWhat all this list means is that sweet potatoes are great for your digestive system, eye health, and your overall health. Plus, they make a killer paleo hummus.
This sweet potato hummus requires cooked sweet potatoes. If you don’t know how to cook sweet potatoes, I recommend baking or roasting them. Follow these easy steps to get tasty cooked sweet potatoes.
You have 2 basic options to bake a sweet potato, either in the oven or in the microwave.
How to bake a sweet potato in the oven:
preheat the oven to 400°F pierce the sweet potato all over with a fork line a baking sheet with foil or parchment paper bake for 45 minutes or until tenderHow to bake a sweet potato in the microwave:
pierce the sweet potato several times with a fork microwave for 5 minutes on a microwave safe plate turn the sweet potato on the other side microwave again for another 5 minutes or until tenderHow to roast sweet potatoes:
preheat the oven to 425°F peel and chop the sweet potatoes drizzle the sweet potatoes with a little bit of olive oil roast the sweet potatoes in the oven for 30 to 35 minutes or until they are tender turn the sweet potatoes frequently so they don’t burnPersonally, I prefer the roasted sweet potatoes. I just like their taste better.
This vegan hummus is made with peeled sweet potatoes, but you could also leave the skin on which adds nutritional value to the hummus, like extra vitamins and fiber.
Wondering what the heck tahini is? Quick, short answer – sesame seeds.
The longer answer is – toasted sesame seeds mixed with olive oil and blended until smooth.
If you want to make your very own tahini, all you have to do is:
toast the sesame seeds in a cast iron pan add them to the food processor add olive oil blend until you get the desired consistency.Extra tips for making tahini:
don’t overcook the sesame seeds; start with 3 tablespoons of olive oil and add more if needed. Or until you reach the desired consistency. HUMMUS WITHOUT CHICKPEASDon’t like chickpeas? No problem. This is the hummus-without-chickpeas of your dreams.
I promise you’ll keep coming back for more!
Wait… Are you thinking that chickpeas are the main ingredient of hummus?
Technically, yes. You are correct. However, I decided to switch things up and use cooked sweet potato as a base in this recipe.
So here you go! Hummus without chickpeas.
And if you want another hummus without chickpeas, give the black bean hummus a try. I’m certain you’ll love that one, too.
Storing hummus is totally possible but, before storing your hummus in the fridge, make sure you always place it in an air-tight container.
I also like to drizzle a little bit of olive oil on top. In case you’re wondering why, well, olive oil keeps your hummus moist. Not only that, but it will also help protect it from any air it would otherwise have to contend with. You don’t need a lot of olive oil. Just drizzle a little bit on the top and your hummus won’t dry out in the fridge.
That’s it. Now you can store hummus for up to 1 week.
3 HEALTHY SWEET POTATO RECIPESFall is not Fall without a bunch of delicious sweet potato recipes. Seriously, during Fall, the more sweet potatoes you eat the better. Especially when the sweet potato recipes make healthy sweet potato dishes. These are my top 3 recipes with sweet potatoes (besides the sweet potato hummus, of course):
SWEET POTATO AND LENTIL HASH WITH GARLIC SAUTEED KALEFirst on the list of sweet potato recipes is this Sweet Potato and Lentil Hash with Garlic Sauteed Kale recipe. It makes a great dinner side dish that is high in protein, high in flavor, and super, extra healthy.
Did I mention this is a budget-friendly healthy recipe? I guess I just did! Make sure you make it as often as you want during Fall. Get the recipe.
SWEET POTATO ROLLSFlavorful, tender, soft, dense, sweet, yummy. This is how I’d describe these Sweet Potato Rolls.
This sweet potato recipe is one of those sweet potato recipes that makes something that’s good to enjoy all day long. I’m a huge fan of eating these rolls for breakfast though. Get the recipe.
MASHED SWEET POTATOESOnly 3 ingredients needed to make this Mashed Sweet Potatoes recipe. The taste? Sweet potatoes heaven.
This Mashed Sweet Potatoes recipe is refined-sugar free, vegan, and the perfect Fall treat for cozy nights in. Get the recipe.
No chickpeas? No problem! Switch it up and use cooked sweet potato as a base for this Sweet Potato Hummus dip. I promise you’ll keep coming back for more!
Add all the ingredients (minus the garnish) to a food processor.
Blend until smooth.
To serve, top it with some fresh parsley, paprika, and a little sea salt. I love a little drizzle of olive oil over my hummus as well – it adds to the flavor and texture.This post contains affiliate links for products I highly recommend and use frequently.
The post Sweet Potato Hummus | Vegan, GF and Paleo! appeared first on A Sweet Pea Chef.
Immune boosting wellness smoothie packed with nourishing ingredients: fresh ginger, turmeric root, spinach, raw or manuka honey, pineapple, banana and black pepper. Sounds crazy, but this smoothie is absolutely delicious, great for digestion and a boost for your immune system! I love drinking this daily. My best friend Callie is always coming to me with [...]
The post How to: Make a Delicious Immune Boosting Wellness Smoothie appeared first on Ambitious Kitchen.
