Instant Pot Applesauce

• about 3# apples, cored and chunked
• 1/4 cup water
• 1 Tbsp lemon juice
• 1 tsp cinnamon

1. Manual high pressure 5 minutes, slow release 5 minutes, then quick release
2. Mash or puree to desired consitency

Roasted Carrots

• 2# carrots, cut into 2″ pieces (or baby carrots)
• 3 Tbsp olive oil
• 1 tsp thyme
• 1/2 tsp dried oregano
• Salt
• Pepper

1. Preheat oven to 400′.
2. Toss carrots with olive oil, thyme and oregano.
3. Spread out on a sheet pan.
4. Sprinkle with a good dose of salt and pepper.
5. Bake about 40 minutes.

Kielbasa Coins & Cabbage

Based on a NYT recipe, adjusted

Cook time – about 20 minutes

• 1 pkg Tofurkey sausages, kielbasa style (found at Wheatsville), cut into 1/4″ rounds
• 1 Tbsp Earth Balance
• 1 small white or yellow onion, halved and sliced into 1/4″ strips
• 1 tsp Jarlic (or 1 garlic clove, minced
• 1 tsp kosher salt
• 1/4 tsp black pepper
• pinch crushed red pepper
• 1/2 medium cabbage, sliced into 1/2″ strips (about 4 cups)
• 2 Tbsp grainy dijon mustard
• 2 Tbsp apple cider vinegar

1. Add kielbasa coins to dry pan. Cook 3 minutes, stir, and cook another 3 minutes.
2. Add butter, onion, garlic, salt, pepper, and red pepper and cook, stirring, until fragrant and beginning to brown, about 3 minutes.
3. Add cabbage and cook, stirring occasionally, until the cabbage has softened and browned, about 12 minutes.
4. Stir in mustard and AC vinegar and cook 1 minute longer.
5. Adjust seasonings/salt to taste.

Salt & Pepper Skillet Potatoes

Basic home fries

Cook time – about 20 minutes. A lot of covering and uncovering but otherwise very easy. The hardest part is not messing with them.

• 2# potatoes with skin, about 1/2″ dice
• 4 Tbsp oil (such as canola or avocado)
• 2 tsp salt
• 1/2 tsp (fresh ground) black pepper

1. Heat oil in 400′ skillet.
2. Add potatoes to hot oil and leave undisturbed & uncovered for about 3 minutes.
3. Add 1/2 cup water, deglaze the pan, and cover. Leave covered and undisturbed about 6 minutes.
4. Uncover, stir, and then mash some potatoes with a potato masher, then leave uncovered and undisturbed for about 3 minutes.
5. Add a few tablespoons of water and deglaze the pan, replace cover and cook undisturbed 6 minutes longer.
6. Uncover, add salt and pepper and stir fry for about 2-3 minutes.

No-Cook Cold Silken Tofu with Sauce

One block of tofu serves 3. x2-3 for dinnershare

• Firm silken tofu, 12-16 oz
• 3 tbsp soy sauce
• 1/2 Tbsp brown sugar
• 1/2 Tbsp sesame oil
• 1 tsp toasted sesame seeds
• 1 tsp Gochugaru (Korean chili flakes) or red pepper flakes, optional
• 3 cloves garlic minced
• 1-2 green onions – whites and whitish greens finely chopped for sauce, greens sliced thin for garnish

1. Plate tofu. Try and keep it intact if possible. For dinnershare, I cut each package of tofu into 6 pieces, and put 2 pieces each into the medium dinnershare divider.
2. Mix the sauce, with the chopped green onions.
3. Spoon about 1/2 the sauce over the tofu; reserve the remainder of the sauce for the small container, for dipping.
4. Garnish with the sliced scallion greens.

Roasted Sweet Chili – Jalapeno Brussels Sprouts

x2 (3 pounds) for dinnershare – when doubling, roast only 1.5# on each sheet pan

Measurements might need some adjusting – a guess for what I did that came out great

• 3 Tbsp olive oil
• 1.5# Brussels sprouts
• 1 small jalapeno, sliced in rings with seeds intact
• Sprinkling of kosher salt
• 1/2 cup sweet chili sauce
• 2 Tbsp soy sauce
• 1 Tbsp rice vinegar
• 1 Tbsp lime juice (at the end)

1. Preheat oven to 425′. Heat olive oil in sheet pan.
2. Add Brussels and jalapenos when oil is hot, and sprinkle with kosher salt.
3. Roast 20 min, stirring at 10 min.
4. Meanwhile, mix sweet chili sauce, soy sauce and rice vinegar together.
5. Pour sauce mixture over Brussels and mix, roast for another 10 min.
6. Add lime juice to taste at the end.

Roasted Japanese Sweet Potatoes

Take small sweet potatoes (about 1/2 lb each), scrub, prick with fork 3x on each side, cut off unsavory ends if present, and wrap in aluminum foil. Bake at 425′ for 90 min. Turn off oven and let cool.

Legit the best brownies I have made (fudgy!)

Eva concurs.

But I have made a lot of terrible brownies.

• 3 tablespoons ground flaxseed + 6 tablespoons water
• 6 tablespoons vegan butter, (such as Earth Balance)
• 2/3 cup vegan semisweet chocolate chips, divided
• 1 cup white sugar
• 1 teaspoon vanilla extract
• ½ cup cocoa powder
• Optional: 1 tsp instant coffee (or 1 packet Cafe Bustelo instant coffee)
• 1 cup  all-purpose flour
• ½ teaspoon baking powder
• ¼ teaspoon salt
• 1 cup walnut pieces

• Prep the pan & oven: Preheat your oven to 350°F. Line an 8×8 square baking pan with parchment paper, leaving overhang for easy lifting.
• Make the flax egg: In a small bowl, mix the ground flaxseed with water. Microwave for 30 sec. Set aside.
• Melt the butter & chocolate: In a large microwave-safe bowl, add the vegan butter and 1/3 cup of the chocolate chips. Microwave 30 seconds. It will be mostly melted. Remove from microwave and stir to melt completely.
• Stir in the flax mixture, sugar & vanilla to the butter/chocolate: Stir well until glossy. (This step helps create the coveted crackly brownie tops)
• Add the dry ingredients: Add the cocoa powder, flour, baking powder, and salt. Mix until a thick, fudgy batter forms. Lastly, fold in the remaining 1/3 cup chocolate chips and walnuts.
• Bake: Pat the batter into the pan and bake 35 minutes.
• Cool completely: Let brownies cool COMPLETELY in the pan before lifting out and slicing. They will firm and become fudgy as they cool.

Vegan Fish Sauce

1/2 cup brown sugar

1 1/2 cup boiling water

2 tsp gochugaru

2 cloves garlic, minced

1/4 cup fresh lime juice

1 Tbsp soy sauce

2 tsp sea salt

1/2 tsp MSG

Mix sugar and water in a glass bottle or jar until sugar is dissolved. Mix in remaining ingredients. Allow to cool overnight loosely capped. Store in the refrigerator until ready to use.

Thanksgiving Air Fryer Sweet Potatoes

• 2 large sweet potatoes (about 1.5#), peeled and cut into 3/4″ish cubes
• 1 Tbsp olive oil
• 1 Tbsp brown sugar
• 1 tsp cinnamon
• 1/2 tsp salt
• 1 Tbsp E.B.
• sprinkle brown sugar

Toss sweet potatoes with olive oil, brown sugar, cinnamon, salt. Air fry 375′ x15 minutes or until soft on the inside and browned on the outside. Toss with E.B. and sprinkle with brown sugar