Main Dish Recipes

Farmers Market Shepherd’s Pie

December 2, 2017 by Holly Yzquierdo 1 Comment

This post is sponsored by Blue Cross Blue Shield of Arizona.

Have you noticed how most of our holidays are food focused? And, it’s not just holidays, during big moments, both good and bad, we gather around food. I still remember sharing meals with my family as a child.

Our older children who are now adults reminisce about their favorite childhood meals. The meals we share with our kids will have a lasting impact on them. I believe creating healthy meals and enjoying them together will make your family stronger, both physically and relationally.

If you are looking for a meal that will bring a family together, look no further than this Farmers Market Shepherd’s Pie. It’s perfect for helpers!

I bought these beautiful veggies on a recent trip to the farmers market as part of Blue Cross Blue Shield’s Nourishing Arizona campaign. If you want your family to get interested in eating more veggies, a trip to the farmers market is a great start!

I love that this whole meal (except maybe the lentils and spices) are grown locally! My son is slightly obsessed with wanting to become a gardener to grow all our food. We aren’t anywhere close to that but he does a great job of helping pick out fresh produce.

If your kids want to help and are old enough to use a knife, cutting veggies is an easy way for them to help. If not, they can wait until it’s time to mash the sweet potatoes. Even toddlers can help with the measuring after you do the cutting.

You can cook some parts of this Shepherd’s Pie in the Instant Pot. I cooked the potatoes in the Instant Pot while the other ingredients cooked on the stove. If you don’t have an electric pressure cooker, you can bake or boil your potatoes. If baking, just wash your potatoes first, no need to peel them because you’ll be able to scoop the potato out of the skins. If boiling, peel and cut into manageable pieces.

Farmers Market Shepherd’s Pie

This recipe is perfect for potlucks, especially if you don’t know if there will be healthy options.

Ingredients

2 cups fresh green beans, ends trimmed and cut into bite sized pieces
2 cups sliced carrots
1 cup sliced celery
4 cloves garlic, divided
1 cup onion, diced and divided
4 large sweet potatoes or yams
¼ cup soy milk or other non-dairy milk
1 cup dry lentils + 2 cups water
1 teaspoon salt
1 teaspoon onion powder
1 teaspoon garlic powder
2 Tablespoons nutritional yeast
2 Tablespoons gluten-free baking mix (you may substitute flour if you aren’t gluten-free)
1 ½ cups soy milk

Cooking the Veggies

Put 1 cup of water into a large skillet. Add your cut green beans, sliced carrots, sliced celery, half the garlic and half the onion. Cover with the lid.

Cook the veggies for 10-15 minutes until they are tender-crisp or to your desired crispness.

Pour the veggies into a colander and let the extra liquid drip off until time to assemble. Use the skillet to make the sauce.

Cooking the Lentils

While the veggies are cooking, start cooking your lentils in a medium saucepan.

Bring 2 cups of water to a boil, then add 1 cup of dry lentils and the remaining garlic and onion. You may season them with salt, pepper and other spices.

The lentils will need to cook for about 15 minutes. Most or all of the water will be absorbed. If not, carefully drain it off.

Cooking the Sweet Potatoes

I like cooking potatoes in the Instant Pot because it’s fast and easy. If you have an Instant Pot, wash the potatoes and place them on the wire rack with one cup of water below. Then cook them on manual for 15 minutes with natural pressure release.

Once done and cooled enough to handle, remove the potatoes from the pot, carefully remove the skin, then mash them with ¼ cup of soy milk and a sprinkle of salt.

Cooking the Sauce

The sauce requires constant attention, don’t start it until you can focus on it. Add 1 teaspoon of salt, garlic powder, onion powder to a bowl. Then add 2 Tablespoons of nutritional yeast and gluten-free baking mix (or flour if you aren’t gluten-free) and mix them together.

Dump that mixture into your skillet. Add 1 ½ cups soy milk and whisk all together. When the mixture starts to clump, alternate using a silicone spatula to smooth it out and scrape the bottom of the skillet, and a whisk to stir it up. You’ll need to keep stirring and scraping until the sauce is thick.

Assembling the Shepherd’s Pie

In a pie pan or 9×9 casserole dish, pour your cooked lentils. I like to take a fork and press them into the bottom to help them stick together a little.

Then, pour in the veggies that have been draining in the colander. Spread them around so they evenly cover the lentil layer.

Pour the sauce over the veggie layer. Give the casserole dish a little shake so that the sauce settles around the veggies.

Carefully scoop out one spoonful of mashed sweet potatoes at a time and plop it on top of the sauce layer. Repeat this until the whole casserole is covered in mashed sweet potatoes. Then you can use a spoon to smooth out the sweet potato layer.

Pop this in the oven for 10 to 15 minutes while everyone gets washed up for dinner.

You can adapt this recipe and make it using your favorite veggies too! Take a look at this infographic from Blue Cross Blue Shield’s Nourishing Arizona campaign for more tips on picking fresh produce.

Creating healthy meals with your family will make a big impact in their future. Eating healthy meals creates a culture where being healthy is a priority. Using real, whole foods and teaching your kids to prepare them will set them up for healthy eating later in life.

It may not be possible to eat every meal together but making it a part of your family’s routine is worth the effort. Years from now, your kids will tell stories about family traditions and the foods they remember eating, let’s make those good memories!

Pineapple and Tofu Kabobs

August 17, 2017 by Holly Yzquierdo 5 Comments

These Pineapple and Tofu Kabobs are the perfect introduction to tofu!

When we first went plant-based I was a little afraid of tofu. I had never tried it and didn’t know what to expect. Years later, I’m happy to say that we love tofu. We don’t have it often but when we do it’s a crowd pleaser.

Cooking Tofu

There are a few different ways I like to eat tofu; we eat it crumbled in a tofu scramble, diced and cooked in a skillet, or cooked in my Air Fryer.

When I bought my GoWiseUSA Air Fryer I had two things I wanted to make, crispy fries and Tofu Kabobs.

Grilling isn’t an option for us. Our grill is pretty old and since we stopped cooking meat, we stopped using it and it fell into disrepair. Broiling and roasting in the summer is out because we live in Arizona and it’s too hot. In the summer, I don’t use my oven because it heats up the house.

You can definitely make these on the grill or in the oven if you don’t have an Air Fryer. I’ve even cooked them in a skillet but they don’t cook as evenly since the individual veggies and tofu pieces don’t all touch the surface of the pan at the same time.

When I came up with this recipe, I really wanted to mimic the kabobs we used to make on our grill. Those had meat but the tofu was a great replacement. I also wanted to add my favorite veggies! Grilled bell peppers and onions are my favorite veggies to grill! Turns out, they are also great in the Air Fryer.

If you are new to making tofu there are a few things to know.

First, tofu will take on the flavors of the other things you are cooking, so season your food well.

Second, tofu is packed in water and absorbs it like a sponge. You’ll want to squeeze it out. I used to put it between two plates and put heavy books on top. I recently bought an EZ Tofu Press and it’s much easier to use.

Pineapple and Tofu Kabobs

Get your wooden skewers ready for these easy and delicious kabobs.

Ingredients for Tofu Kabobs

1 block firm tofu
1 pineapple, cubed
1 onion, chopped into large chunks
1-2 bell peppers, chopped into large chunks

Ingredients for Marinade

1/2 cup tamari (or soy sauce or Braggs Liquid Aminos)
1/2 cup water
1/4 cup maple syrup
1/2 teaspoon paprika
1/2 teaspoon ground ginger
Optional sriracha

Do

Press tofu to remove excess water. This will take about 10 minutes. While the tofu is pressing, soak wooden skewers in water. I broke mine in half so they would fit in my Air Fryer.
Mix up the marinade in a shallow bowl or baking dish.
Cube the tofu, then place the tofu in the marinade to soak for about 10 minutes.
Chop veggies and pineapple and set aside.
Build the kabobs by alternating veggies, tofu, and pineapple on the skewers.
If cooking in Air Fryer, at 320° for 15 minutes, shaking after 10 minutes. If cooking in a skillet, stir or turn tofu, pineapple, and veggies until lightly browned on all sides.

Use these spices and ingredients as a starting point, add your favorites like mushrooms, grape tomatoes, zucchini, and more!

You should know that the veggies cook way faster than the tofu. If you use small chunks of veggies and big chunks of tofu the veggies will dry out if you cook them longer than 15 minutes.

One last tip! Use the leftover marinade to cook your quinoa, rice or noodles! If you are sauteing the veggies in a pan instead of making kabobs, use the leftover marinade in the skillet. The photo below is pineapple, tofu, and veggies that were sauteed in a skillet. No oil was used, just the marinade or a little water to keep it from sticking.

What are your favorite (plant-based) kabob ingredients?

Instant Pot Winter One-Pot Lentils and Rice

March 8, 2017 by Holly Yzquierdo 42 Comments

I’m excited to share a recipe and tell you about The Ultimate Vegan Cookbook for Your Instant Pot! I was given a free copy to review. All opinions are my own.

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Kathy Hester has knocked it out of the park with her new book The Ultimate Vegan Cookbook for Your Instant Pot! It has quickly moved to the top of the list of cookbooks I recommend.

Kathy understands that sometimes you need really simple recipes, other times you are missing an ingredient and need to make a substitution, and other days you want to try something new and fancy. This cookbook does it all!

I’ve enjoyed all of the recipes I’ve made so far from The Ultimate Vegan Cookbook for Your Instant Pot!

I’ve taken photos of a few of them and I’m excited to share the Winter One-Pot Lentils and Rice recipe. Unless you are new here, know how much I love lentils! First, I’ll tell you about a few other recipes I made from this book.

Check out this oatmeal cooked in the Instant Pot! Kathy used rolled oats and it turned out perfect!

My very favorite thing in the whole world right now is Kathy’s Vegan Cauliflower Queso. I can’t share those recipes but they are worth the price of the book alone! Truly, after tasting the queso you would gladly buy the book. It’s really that good!

Before I get ahead of myself let me tell you a little more about the book. It has 80 recipes and they are all completely vegan! I know that can be a relief when you are looking for Instant Pot recipes.

Plus, it was written for the Instant Pot so you don’t have to figure out how to make it in your pressure cooker if you are using the Instant Pot too.

Some recipes call for oil OR a dry saute with water or broth to prevent sticking. Often, recipes will let you know when substitutions are permitted. I love making substitutions so I appreciated the guidance, I avoided a trip to the store and had confidence my recipe would work.

Instant Pot Winter One-Pot Lentils and Rice

This recipe says it serves four but we stretched it a bit further.

Winter One-Pot Lentils and Rice

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Prep time

10 mins

Cook time

23 mins

Total time

33 mins

This recipe is being published by permission.

Author: Kathy Hester, The Ultimate Vegan Cookbook for your Instant Pot

Recipe type: Main Dish

Serves: 4 servings

Ingredients

1 tablespoon water or vegetable broth
½ cup chopped onion
2 cloves garlic, minced
3½ cups water
1½ cups brown rice
1 cup brown lentils
1 cup peeled and diced rutabaga (or turnip or potato)
2 inches sprig fresh rosemary
1 tablespoon dried marjoram (or thyme)
salt and pepper to taste

Instructions

For the saute, use the saute setting over normal, or medium heat, and heat the water or broth. Add the onion and saute until transparent, 5 minutes. Then add the garlic and saute a minute more.
For the pressure cooker, add the water, brown rice, lentils, rutabaga, rosemary and marjoram to the onion mixture and stir to combine. Put the lid on and make sure that the vent is sealed. Cook on manual setting at high pressure and set for 23 minutes.
Let the pressure release naturally. Season with salt and pepper before serving and add more marjoram and ground rosemary as needed.

I highly recommend this book. There are so many recipes I can’t wait to try! It’s deeply discounted right now on Amazon so get it before it goes up!

You can also try to win your own copy!

a Rafflecopter giveaway

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Busy Night Pasta

January 19, 2017 by Holly Yzquierdo 23 Comments

This post is sponsored by Fry’s Food Stores.

I finally did it, I made pasta in my Instant Pot.

Pasta is already quick and easy to cook but some days are so long I need to make it even easier. Don’t I sound dramatic!

Most of the time I work from home, this is a huge perk of my job, but when I actually go to the office I feel like I can’t function after work. I think my inner introvert gets overwhelmed at all the traffic, talking and smiling. By the time I make it home and pick up my kids, I’m spent. Maybe not too spent to cook pasta but I don’t mind making it easier. I take the motto, “work smarter, not harder” to heart.

This recipe is as easy as making pasta with broccoli and adding sauce. That’s basically it, you can skip the rest. Just kidding, but you can make this pasta on the stove or in the Instant Pot. I’ll give you directions for both.

Cooking Pasta in the Instant Pot

Simple Truth Organic whole wheat rotini cooked perfectly. Let me share a few things I learned about making pasta in the Instant Pot.

Gluten-free pasta is way more temperamental. I’m sticking to stove top for GF pasta.
When cooking pasta in a pressure cooker you want to do it on low pressure.
When cooking pasta in the Instant Pot, cook it on manual for HALF of the minutes needed for stove top cooking. So, if the box says cook it for 10 minutes, you’ll cook it on low pressure in the Instant Pot for 5 minutes.

The only downside to cooking a dish like this is that the broccoli gets very soft. Thankfully, I like my broccoli super soft, especially in pasta and casseroles. I don’t mind very soft broccoli, but if you want your broccoli more on the firm side, you may want to steam it separately. I don’t because it goes against my plan to make this meal as easy as possible.

Choosing the Right Ingredients

I regularly get questions from people asking me what pasta they should buy. The key is to find whole grain pasta. I buy the healthiest ingredients I can afford. That means organic when possible.

Last year we had a new Fry’s Food Store open up right outside our neighborhood. They make eating healthy so easy! I love their Simple Truth Organic brand of products. I was surprised at how budget-friendly their organic line of products is. Plus, they do have gluten-free for those who need it!

The Simple Truth Organic whole wheat pasta was perfect in the Instant Pot! I think it is because there is only one ingredient, whole wheat flour. Nothing extra!

This pasta and bread are both organic, whole grain wheat products. They are not suitable for someone with Celiac disease, or gluten-sensitivity or allergies. You can make this recipe on the stove top with gluten-free Simple Truth Organic Pasta! I like the GF macaroni made with organic brown rice flour, organic amaranth flour and organic quinoa flour. That’s it!

I keep pasta, sauce and frozen veggies on hand at all times for quick, family-friendly meals. I like to put a lot of veggies in my pasta but my kids are picky, I mean purists. Yeah, we will go with purists but you all know what I mean. They don’t want a lot of extra stuff in their pasta. They always get nervous when I make pasta because I use it as an opportunity to add every random veggie I can find.

I wanted this dish to win them over and it did! In fact, my 7 year old said, “this is the only pasta I want you to make ever again.” My 5 year old went on and on about it too.

Busy Night Pasta for the WIN!

Another thing I love about making pasta is it’s so easy and doesn’t dirty a lot of dishes. Does anyone else skip cooking so they don’t have to clean up?

This recipe uses just one pot for the main dish. I also made a quick salad using organic greens. If you plan ahead, you can have fresh herbs on hand for bolder flavor!

Busy Night Pasta

Stove Top Directions

One 16 oz box of Simple Truth Organic Pasta
4 quarts water
One 25 oz. Jar of Simple Truth Organic Tomato Basil Pasta Sauce
One 10 oz bag of frozen organic Broccoli

Bring the water to a boil. Dump in the pasta and give it a quick stir.
Set your timer for 5 minutes less than the cooking time on the side of the box, it will vary depending on the type of pasta you are cooking. I cooked rotini which needed to cook for a total of 8-10 minutes. I set the timer for 5 minutes.
When the timer goes off, add the broccoli florets and set the timer for the rest of the pasta cooking time, should be 5 minutes.
When this timer goes off, drain the pasta and broccoli and pour in the sauce. Stir and heat on low until the sauce has warmed up.

Using the 16 oz box, it made 8 servings. Plenty for two dinners which made me happy! The gluten-free pasta usually comes in a slightly smaller box, serving 6. Still enough for dinner and leftovers.

Instant Pot Directions

I’ve only successfully made whole wheat pasta in my Instant Pot. If you are using gluten-free pasta I recommend following the stove top directions above.

One 16 oz box of Simple Truth Organic Pasta
4 cups water
One 25 oz. Jar of Tomato Basil Simple Truth Organic Pasta Sauce
One 10 oz bag Simple Truth Organic frozen Broccoli florets

Pour Pasta, 4 cups of water, one 10 oz bag of broccoli and one 25 oz jar of Simple Truth Tomato Basil pasta sauce into your Instant Pot.
Close and lock the lid so that the vent is sealed.
Press the pressure button to switch pressure to low. Press the Manual button and use the arrow buttons to lower to 5 minutes.
The Instant Pot will come to pressure, then beep when done. Once done, carefully do a quick pressure release by turing the seal to open the vent.
Once pressure is released, open the lid and store well. Allow to cool before serving. It’s a perfect time to prepare your salad.

Don’t miss my other Instant Pot recipes!

Instant Pot Pasta

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Author: Holly Yzquierdo

Ingredients

One 16 oz box of Simple Truth Pasta
4 cups water
One 25 oz. Jar of Tomato Basil Simple Truth Sauce
One 10 oz bag for frozen organic Broccoli

Instructions

I've only successfully make whole wheat pasta in my Instant Pot. If you are using gluten-free pasta I recommend following the stove top directions above.
Pour Pasta, 4 cups of water, one 10 oz bag of broccoli and one 25 oz jar of Simple Truth Tomato Basil pasta sauce into your Instant Pot.
Close and lock the lid so that the vent is sealed.
Press the pressure button to switch pressure to low. Press the Manual button and use the arrow buttons to lower to 5 minutes.
The Instant Pot will come to pressure, then beep when done. Once done, carefully do a quick pressure release by turing the seal to open the vent.
Once pressure is released, open the lid and store well. Allow to cool before serving. It's a perfect time to prepare your salad.

This post was sponsored by Fry’s Food Stores. All opinions are my own.

Instant Pot Lentils, Broccoli Mashed Potatoes and Carrots

January 4, 2017 by Holly Yzquierdo 13 Comments

One of the first things I learned to actually cook when I was a kid was pot roast with potatoes and carrots. I clearly remember my Mom calling me from work and telling me what to do to get dinner started. I think I was in 5^th grade and I was so proud that I could make a grown up meal.

While I don’t cook meat any more, occasionally I want a meal that isn’t all mixed together. I know some of you have noticed that most of my meals are soups, casseroles, one-pot type of recipes. Sometimes, I want a main dish and side dishes.

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I used my memories of my first solo cooking experience to create a new Instant Pot recipe. Don’t worry; it’s plant-based, full of fiber and cholesterol free.

I love using lentils in place of beef in my recipes. Like my Lentil Shepherd’s Pie, Lentil Tacos, Instant Pot Lentil Tacos, “Beefy” Lentil Soup and more.

This time I made Lentils, Broccoli Mashed Potatoes and Carrots. They were all cooked at the same time in my Instant Pot. I have the 6 quart IP by the way.

You could definitely cook these separately on the stove if you don’t have an Instant Pot. See why I bought mine!

This recipe requires that you have a steamer basket. I bought this one on Amazon and I’ve been very happy with it. It collapses so it can be stored in a small space.

I wanted to have an easy recipe where I could throw everything in and have it cooked together. The carrots and broccoli do get over cooked with this method. I don’t mind because the broccoli is getting mashed into the potatoes anyway. I feel it’s a small price to pay to avoid having to cook multiple items at different times.

Instant Pot Lentils, Broccoli Mashed Potatoes and Carrots

This easy recipe will feed a family of four with some leftovers. If you love carrots you may want to add extra though. You can make it your own by adding your favorite spices or extra veggies.

Instant Pot Lentils, Broccoli Mashed Potatoes and Carrots

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Author: Holly Yzquierdo

Ingredients

1 cup dry brown lentils
1 teaspoon onion powder
1 teaspoon garlic powder
1 bay leaf
2 cups of water
5 russet potatoes, peeled if desired and cut in half
4 large carrots cut in half (to fit in pot)
2 cups of broccoli florets
1 teaspoon salt
¾ cups rice milk (any unsweetened plant milk is acceptable)
2 Tablespoons nutritional yeast

Instructions

Pour lentils into your Instant Pot and sprinkle the onion powder and garlic powder on top. Add the 2 cups of water.
Place the steamer basket on top of the lentils.
Put the potatoes, carrots and broccoli in the steamer basket.
Close the lid and make sure the release is in the sealed position.
Press the Manual button and use the arrows to bring it down to 10 minutes.
Once done, turn off and let the pressure reduce naturally. After 10 minutes you can do a quick release.
Sort the food by placing the carrots in a small bowl, the potatoes and broccoli in a large mixing bowl and the lentils can stay in the Instant Pot. Don't forget to discard the bay leaf.
Pour plant-based milk, salt and nutritional yeast over the potatoes and broccoli. Use a potato masher to make mashed potatoes.
Salt and pepper to taste.

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Instant Pot Black Beans and Rice

August 10, 2016 by Holly Yzquierdo 125 Comments

If you’ve been here for a while you know I’m all about easy recipes. I think this Instant Pot Black Beans and Rice recipe is my new favorite. Why? Because you can cook black beans and brown rice together in the Instant Pot! No soaking or precooking. It turns out great, like magic.

I’ve always been a fan of quick and easy meals. Years ago, when I was a stay at home mom I would still stick to simple meals. I had my hands full with kids, the house, and everything that comes with that role.

Now I work full time, still have to handle all the “mom stuff” and cooking can easily take a back seat to getting a little down time.

That is one of the main reasons I love my Instant Pot. It makes life easier for me. You may love your slow cooker, I used to use mine a lot more. Which ever you choose, having tools that make life more efficient and that set you up to be successful in your goals is a good investment.

Instant Pot Black Beans and Rice

This recipe is pretty simple. I wanted it to be a blank canvas so I could add difference spices and flavors. Before you skip over this no-fuss meal give it a try.

It took a few tries to get the beans and rice ready at the same time but this totally worked for us. If you want something with a slightly more complex flavor try my Instant Pot Mexican Casserole!

Instant Pot Black Beans and Rice

This super easy recipe feeds a crowd. It's mild flavor is perfect for kids who don't like spicy foods. Feel free to spice it up for adults.

Prep Time 5 minutes

Cook Time 28 minutes

Additional Time 30 minutes

Total Time 1 hour 3 minutes

Ingredients

1 cup diced onion
4 cloves of garlic, crushed and minced
2 cups brown rice
2 cups dry black beans
8 cups water
1 teaspoon salt
1-2 limes (optional)
Avocado (optional)
4 ounce can of diced green chiles (optional)

Instructions

Dump diced onion and garlic into the Instant Pot liner.
Add the brown rice and black beans.
Pour the water into the pot liner and add the salt. If using, add the diced green chiles.
Secure the lid with the vent sealed.
Select Manual, using the arrows decrease time to 28 minutes.
Once the time is up you can press cancel or unplug the Instant Pot. Allow the pressure to naturally release. (I let it set for 20 minutes before opening the lid.)
Scoop into bowls and squeeze a lime wedge over bowl and stir. Then add a few slices of avocado for garnish.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

This recipe makes a lot of food! I estimate at least 6 servings depending on how much you eat.

If you want more flavor, try adding your favorite salsa, this homemade Pico de Gallo, homemade guacamole or your other favorite flavors. I almost always make this with a can of green chili now but when I first started making this I left it plain and would spice it up later.

Find more easy and delicious Vegan Instant Pot recipes on my Instant Pot page!

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Farmers Market Shepherd’s Pie

Farmers Market Shepherd’s Pie

Pineapple and Tofu Kabobs

Cooking Tofu