Garlic Lime Zoodles

15 Minute Garlic Lime Cashew Zoodles

These 15 minute garlic lime cashew zoodles are a super easy and healthy vegan meal option.

 Prep Time 8 minutes

 Cook Time 7 minutes

 Total Time 15 minutes

 Author Natasha (saltandlavender.com)

Ingredients

• 2 medium zucchini
• 2 large carrots peeled
• 3/4 cup cashews
• 1 tablespoon fresh cilantro chopped

Sauce:

• 2 heaping tablespoons peanut butter
• 1/2 tablespoon hoisin sauce
• 1/2 tablespoon sriracha sauce (or more if you like it spicy!)
• 1 teaspoon soy sauce
• Juice of 1/2 lime
• 2 cloves garlic minced

Instructions

1. Spiralize the carrots on the thinnest setting, and spiralize the zucchini on the medium setting. Set aside.
2. Add the peanut butter, hoisin sauce, sriracha sauce, soy sauce, lime juice, and garlic to a skillet on medium-high heat. Stirring constantly, cook it for about 2 minutes or until the garlic has just started to cook.
3. Add the cashews, zucchini, and carrots. Using tongs or two large spoons, gently toss/lift up the pan contents every 10-20 seconds or so for about 4-5 minutes until everything is lightly cooked and heated through. The zucchini will release some liquid, which will help to make a nice sauce. When it's almost ready, add the cilantro in and toss. Serve immediately.

Recipe Notes

• The zucchini I bought from the grocery store were fairly skinny and around 6-8 inches long. Keep in mind that home-grown zucchini is typically a lot larger. Be careful not to overcook this dish, or it'll end up a watery mess.

Monster Cookies

Monster Cookies

Prep Time

2 hrs 10 mins

Cook Time

14 mins

Total Time

2 hrs 24 mins

 

Monster Cookies - Thick, soft, chunky Monster Cookies will be your new favorite cookie.

Course: Cookie, Dessert

Cuisine: American

Servings: 16 -18

Author: Don't Sweat The Recipe

Ingredients

• 1/2 cup butter, softened
• 1/2 cup creamy peanut butter
• 3/4 cup brown sugar
• 1/4 cup white sugar
• 2 eggs
• 2 teaspoons vanilla extract
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 teaspoons cornstarch
• 1 1/2 cups all-purpose flour
• 1 cup old-fashioned oats
• 1 cup mini M&M's candies
• 1/2 cup mini (opt.) semi-sweet chocolate chips
• 1/2 cup butterscotch chips

Instructions

1. In the bowl of a stand mixer, cream together the butter and peanut butter until smooth.
2. Add the brown sugar & white sugar, creaming together until fluffy.
3. Add in the eggs and vanilla, beating well.
4. In a separate bowl, mix the baking soda, salt, cornstarch, and flour, until combined.
5. Then add the dry ingredient mixture to the wet ingredients.
6. Stir in the oats, M&M's, chocolate chips, and butterscotch until just combined.
7. Cover and refrigerate dough for at least 2 hours, up to overnight. (we refrigerate overnight)
8. Preheat oven to 350 degrees F. Line 2 baking sheets with parchment or silicone liners.
9. Drop heaping 1/4 cup-sized balls of dough onto the baking sheets, about 2-3" apart.
10. Bake for approximately 12-14 minutes, rotating pans halfway through baking time to ensure even cooking. Cookies may appear slightly undone in the center; this is normal and they'll continue to set as they cool.
11. Cool on the baking sheet for at least 5 minutes then transfer to racks.

30 min lentils

Ingredients

Vegetarian, Gluten free

∙ Serves 6

Produce

• 1 cup Brown lentils
• 6 fresh cloves Garlic
• 1/2 cup Onions

Baking & Spices

• 1/2 tsp Red pepper flakes
• 1 tsp Salt

Nuts & Seeds

• 1/2 tsp Cumin seeds, whole

DIRECTIONS:

1. Place the lentils in the instant pot along with the water. Grab 2 cloves of garlic and give them a smash with the knife and chop into medium pieces and add them in to the pressure cooker along with ¼ teaspoon of red pepper flakes. Cover with lid, press the bean/chili button and adjust time for 15-18 minutes.
2. While the lentils are cooking, thinly slice the remaining 4 cloves of garlic and the onions. When the lentils are cooked, allow them to release the steam naturally, or to make this meal quicker, turn the knob to the ‘venting’ setting.
3. Heat the ghee in a small skillet. Add the onions and let them cook for 3-4 minutes over medium heat stirring so the onions start to brown evenly. Add the sliced garlic, cumin seeds, and another ½ -¾ teaspoon red pepper flakes. Continue to stir the oil and cook for another 2-4 minutes or until the onions start to just brown and the garlic is fragrant and deepens in color a bit. Pour the hot ghee/oil along with the onions and garlic mixture into the dal. Stir to combine. Season with the salt. Stir and adjust salt to taste. Serve warm over basmati rice and a quick onion and tomato salad (recipe in notes)

NOTES:

• Green lentils can be substituted for the brown lentils. I don’t suggest using red lentils as they will definitely overcook in the cooking time. For best results, follow the recipe as written. The pressure cooking time for lentils will vary based on how old they are. 15 minutes if your lentils are fresh from the store and 18 if they’ve been in the pantry for a while.
• To make the lentils on the stove: soak the lentils in 3 cups of water for 15-20 minutes. Drain the lentils. Add the lentils to a pot along with 4 cups of water, let the lentils come to a simmer, lower the heat to medium low, and let simmer uncovered for 20-40 minutes or until the lentils can easily be mashed between your fingers. You may need additional water as well. Follow the rest of the recipe as written from step #3.
• For the tomato+onion salad: 1 cup thinly sliced onions + ½ cup thinly sliced tomatoes + 2 tablespoons chopped cilantro + a squeeze of lemon juice and a big pinch of salt. Stir it together in a bowl  – that’s it!

Dairy

• 1/4 cup Ghee

Liquids

• 4 cups Water

Instant Pot Butternut Squash Soup

I have a regular recipe for Butternut Squash soup but this one is in the instant pot and just a bit of a variation thats fun to have around. Really really good.

INSTANT POT BUTTERNUT SQUASH SOUP                   YIELD: 6-8 SERVINGS

This delicious Instant Pot Butternut Squash Soup recipe is quick and easy to make in the pressure cooker, it’s naturally gluten-free and vegan, and it’s SO comforting and delicious!  Via Gimmesomeoven.com

TOTAL TIME: 28 MINS                           PREP TIME: 12 MINS                             COOK TIME: 30 MINS

INGREDIENTS:

·       2 cups vegetable stock (or chicken stock)

·       4 cloves garlic, peeled and minced

·       1 carrot, peeled and diced

·       1 Granny Smith apple, cored and diced

·       1 medium (uncooked) butternut squash*, peeled, seeded and diced

·       1 sprig fresh sage

·       1 white onion, diced

·       1/2 teaspoon salt, or more to taste

·       1/4 teaspoon freshly-ground black pepper, or more to taste

·       1/8 teaspoon cayenne, or more to taste

·       pinch of ground cinnamon and nutmeg

·       1/2 cup canned (unsweetened) coconut milk (or cream)

·       Serve with kale chips, pumpkin seeds, etc.

DIRECTIONS:

1.     Add vegetable stock, garlic, carrot, apple, butternut squash, sage, onion, salt, pepper, cayenne, cinnamon and nutmeg to an Instant Pot pressure cooker.  Toss to combine.  Close lid securely and set vent to “Sealing”.

2.     Press “Manual”, then press “Pressure” until the light on “High Pressure” lights up, then adjust the +/- buttons until time reads 8 minutes.  Cook.  Then very carefully, turn the vent to “Venting” for quick release, and wait until all of the steam has released and the valve has dropped.  Remove the lid.

3.     Remove and discard the sage.  Stir in the coconut milk.

4.     Use an immersion blender to puree the soup until smooth.  (Or you can transfer the soup in two batches into a traditional blender, and puree until smooth, being very careful when working with the hot liquid.)  Taste, and season with additional salt, pepper and cayenne if needed.

5.     Serve warm, with optional garnishes if desired.

*A medium-sized butternut squash should weigh around 3-4 pounds.