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aaronpk_tv
#recipe
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Oat and Tofu High-Protein Waffles
Ingredients
- 1 banana
- 1/2 cup coconut oil
- 1 cup almond or oat milk
- 3 tbsp lemon juice
- 3 tbsp maple or agave syrup
- 12 oz vegan greek yogurt
- 2 cups oat flour
- 1 cup chickpea flour
- 1 cup all purpose flour
- 1 tbsp baking powder
- 1 tsp salt
- 32 oz silken tofu
Instructions
Blend wet ingredients (except tofu) in a blender or in a bowl with an immersion blender.
Mix the dry ingredients in a separate large bowl.
Add the silken tofu to the bowl and mash until broken up. Mix in the blended mixture, then blend with an immersion blender until smooth.
Substitutions:
- The chickpea flour is mainly for the protein content, you can sub oat flour if you don't have any.
- You can replace the coconut oil with any neutral flavor oil like canola oil
- You can sub water instead of non-dairy milk
- The yogurt is optional, but adds a nice tang
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Hot sauce recipe live blog!
Step 1: Sautee chopped onion and garlic with some oil and salt in the instant pot until the onions are translucent
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Original Nachos - Recipe Created By Ignacio (adanmedrano.com)"Nachos are the deconstruced, re-configured Mexican quesadilla"
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Habanero Hot Sauce
Ingredients
- 1½ lbs habanero peppers
- 28oz can fire roasted tomatoes
- 1 medium onion
- 2 carrots
- 4 cloves garlic
- 1.5 cups apple cider vinegar
- 1 cup yellow mustard
- 1 tsp xanthan gum
- 2 tsp corn starch
- 1/2 tsp citric acid
- 1 tsp salt
- 1 cup water
Instructions
Chop the onion, carrot, and garlic. Set the Instant Pot to "Sautée" and pour in some oil to coat the bottom. Add the onions, carrots and garlic and cook until the onions are translucent.
Chop the habanero peppers in halves, and remove the seeds. Add to the pot.
In a separate bowl, whisk the vinegar and mustard together until smooth. Add the dry ingredients and continue whisking until smooth.
Add everything into the pot and stir well. Make sure there's enough liquid in the pot, you should have only a little bit of the habaneros poking out above the liquid. Add more water as needed.
Set the Instant Pot to high pressure for 8 minutes. Let the pressure come down naturally otherwise your room will be filled with habanero steam aka pepper spray.
Mix everything in the pot with an immersion blender.
Makes ~84 ounces of hot sauce. -
Fire-Roasted Instant Pot Enchilada Sauce
Ingredients
- 1/2 white onion, chopped
- 1/2 green bell pepper, chopped
- 6 serrano peppers
- 4 cloves garlic
- 4 chipotle chiles in adobo sauce from can
- 1 teaspoon cumin
- 1-2 teaspoons chili powder
- 1 teaspoon salt
- 1/2 cup water
- 6 medium tomatoes, sliced into 1/2" thick slices
- olive oil
Instructions
Place the sliced tomatoes on a baking sheet lined with foil, and spray with olive oil. Roast the tomatoes under a broiler until they start to bubble.
Saute the onion, bell pepper and garlic in the instant pot with olive oil until the onions are translucent.
Add the rest of the ingredients the Instant Pot except the tomatoes, and stir well.
Pour the tomatoes on top and do not mix. This is to prevent any chance of them burning and sticking to the bottom.
Cook on High Pressure for 10 minutes, allowing it to release pressure naturally.
After the pressure has come down, use an immersion blender to purée the sauce until smooth. -
Let's use more zucchini! These zucchini bread muffins are also vegan although you'd never know! The banana and a touch of xanthan gum takes the place of eggs, and add a hint of sweetness as well! Full recipe is in the link in my profile! #zucchini #summer #recipe #cooking #toomuchzucchini
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Vegan Zucchini Bread Muffins
Ingredients
- 1 cup shredded zucchini
- 1 banana
- 2/3 cup almond milk
- 2 cups flour
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp cloves
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp xanthan gum
- 1/3 cup coconut sugar
Instructions
Peel the zucchini and grate into a large bowl. Add the almond milk, and banana, mashing the banana as you add it. Mix in the dry ingredients except flour and stir briefly. Add the flour in small amounts mixing as you go.
Pour into a muffin tray.
Bake at 350°F for 35 minutes or until a knife comes out clean.
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Attempting an Instant Pot hot sauce recipe tonight!
• 2 cups cherry tomatoes
• 2 carrots
• 1 small onion
• 1.5 cups habaneros
• 4 cloves garlic
• 1 cup rice vinegar
• 1 cup water
• 1/2 cup Mustard
• 1/2 tsp xanthan gum
Chop the carrots, onion, garlic and habaneros. They don't have to be super fine. Sauté the onions in the instant pot until translucent. Add everything and set to high pressure for 4 minutes. Let the pressure come down naturally, or you'll get a room full of capsaicin and you will regret it. Blend with an immersion blender.
Notes on the outcome of this recipe will follow! -
Day 68: h-recipe Import for BarBot #100DaysOfIndieWeb
I've been putting the finishing touches on my robot that can mix cocktails over the last few weeks.continue reading... -
Day 37: Parsing h-recipe with XRay #100DaysOfIndieWeb
XRay now supports the h-recipe vocabulary!continue reading...
