Instant Pot Lasagna Soup

HOT TIP: This soup is AMAZING.

It's quick, it's easy and it tastes exactly like lasagna - but in soup form!

Plus, it's totally vegan, gluten free and oil free so it's great for all types of eaters.

Make this for your next dinner party and your guests will absolutely LOVE you!

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- INSTANT POT LASAGNA SOUP -

inspired by Vegan Richa

vegan / gluten free / oil free

serves 6-8

INGREDIENTS:

- 1/4 c. veg broth (FYI: you'll need ~ 7 1/2 cups total)

- 1 yellow onion, chopped

- 4-5 large cloves garlic, minced

- 1/4 tsp. red pepper flakes 

- 2 tbsp. tomato paste

- 1 1/2 tbsp. Italian seasoning

- 1/2 tsp. onion powder

- 1/2 tsp. garlic powder

- 1/2 tsp. ground fennel

- 3 tbsp. nutritional yeast

- 5 c. veggies of your choice, roughly chopped 

- 1/2 c. red lentils, uncooked

- 2 c. tomato sauce

- 2 cans of diced tomatoes, undrained (~3 cups) (I used fire roasted)

- 7 c. vegetable broth

- 9 oz. lasagna sheets, broken into small pieces (I used GF brown rice/no boil lasagna noods)

- 1 1/2 tsp. salt

- 1/2 tsp. black pepper

- squeeze of fresh lemon juice

- 2 c. packed spinach

- optional toppings:

     - fresh basil

     - ricotta (I used Kite Hill Almond Milk Ricotta)

     - pesto

     - toasted pine nuts 

     - vegan mozzarella 

DIRECTIONS:

1. Heat Instant pot on sauté mode (normal heat) until hot. Add in 1/4 c. of vegetable broth as well as the onion, garlic, red pepper flakes and a pinch of salt. Cook for 3 mins, stirring occasionally, adding more vegetable broth if needed.

2. While still on sauté mode, add the tomato paste as well as the Italian seasoning, onion powder, garlic powder, fennel, and nutritional yeast and let everything get all toasty for a couple of minutes, stirring often. 

3. Add in the veggies, red lentils, tomato sauce, and diced tomatoes. Mix well. Add the vegetable broth, broken lasagna sheets salt and pepper and stir until well combined. 

4. Close the lid and cook on manual for 3 minutes. Make sure your pressure cooker is set to high and that the valve on top is turned to 'sealing'. (The settings may vary depending on the type of IP you have.)

5. After the 3 minutes is up, let the pressure release for 10 minutes and then manually release the rest of the pressure by turning the valve to 'venting'. Be careful, it's usually super hot! 

6. Open the lid, squeeze in the lemon juice and mix well. Adjust seasonings to taste. I usually end up adding a bit more nutritional yeast, salt & pepper.

7. Fold in the spinach and let the soup sit for a couple of minutes while the spinach wilts a bit. 

8. Serve with freshly chopped basil, vegan pesto, vegan ricotta, vegan mozzarella, and garlic bread. Okay, so maybe not all of those at once, but you do you! I prefer mine topped with freshly chopped basil, vegan ricotta and pesto. Mmmmm. Enjoy!

NOTE: I recommend making this ahead of time, as the flavors will get much more intense over time. 

xx Kristen

Banana Nut Muffin Smoothie

This smoothie tastes EXACTLY like a banana nut muffin - and I'm definitely not mad about it.

It's been my go-to smoothie recipe lately and I have a feeling you're gonna love it too!

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▼ BANANA NUT MUFFIN SMOOTHIE ▼

INGREDIENTS:

- 1/2 c. water

- 1/2 c. non-dairy milk

- 2-3 frozen bananas, peeled

- 1/4 c. walnuts (soak overnight for creamier texture)

- handful of spinach (optional)

- 1/4 c. oats (uncooked)

- 2 dates

- 1 tbsp. ground flaxseed

- 1/4 tsp. vanilla extract

- 1/8 tsp. cinnamon

- pinch of allspice (optional)

DIRECTIONS:

Add all ingredients to a blender and blend until smooth and creamy.

Enjoy! ❤️

xx Kristen

Beyond Meat Sausage & Pineapple Kabobs

Holy SHIT - these Vegan Sausage & Pineapple Kabobs made with the NEW Beyond Meat Sausages are SO flippin' good. 

Not only are they 100% vegan and gluten free, but they're totally omnivore approved too.

Bring these to your next BBQ for sure!!!

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Beyond Meat Sausage & Pineapple Kabobs

(makes 12 kabobs)

Gluten Free Teriyaki Sauce

Ingredients:

- 1/4 of a yellow onion
- 2-3 cloves garlic, peeled
- 1 small piece of ginger
- 2/3 c. tamari (or soy sauce)
- 1/2 c. pineapple juice from a can
- 3 rings of canned pineapple
- 2 tbsp. rice vinegar
- 1 tbsp. sesame oil (optional)
- 1/3 c. coconut sugar
- 1 tbsp. cornstarch
- 1/2 tsp. red chili flakes (optional)

Directions:

1. Add all ingredients to a blender and blend on high for 30 seconds, or until everything is well combined and smooth.

2. Pour into a saucepan on medium heat and whisk constantly until the sauce is thick and gravy-like in consistency.

3. Pour your finished sauce into a jar and store in the fridge or use it right away if you'd like! Enjoy!
 

Beyond Meat Sausage Kabobs

Ingredients:

- 2 packages of Beyond Meat Sausages 
- 1 pineapple
- 1 red pepper
- 1 red onion
- 1 batch of GF Teriyaki Sauce (recipe above)

Directions:

1. If using wooden skewers, soak them in water for at least 30 minutes before making your kabobs.

2. Cut your vegan sausages, pineapple, red pepper and red onion into large, bite-sized chunks.

3. Assemble your skewers in whatever order you'd like.

4. Pour the Teriyaki Sauce over the skewers and use a brush to make sure all of the pieces are evenly coated.

5. Marinate in the fridge for at least a few hours (overnight is best!).

6. Place them on a hot grill and cook evenly on all sides, brushing them with the sauce left in the bottom of the pan until they've reached your desired done-ness. Enjoy!
 

xo Kristen

CHOCOLATE ZOATS (aka Zucchini Oats)

OMG. These zoats are my new fave! 

They're vegan, they're delicious, and they're packed FULL of nutrients.

They straight-up taste like brownie batter and I LOVE it!

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- CHOCOLATE ZOATS -

Ingredients:

1/4 c. non-dairy milk

1 tbsp. chia seeds

2 dates, pitted and chopped

1/2 of a small zucchini, grated

1 small banana, mashed

1 c. water or non-dairy milk, add more as needed

1/3 c. oats

2 tbsp. cacao (or cocoa) powder (add more if you want it super chocolatey)

1/4 tsp. cinnamon

1 tbsp. maca powder (optional)

Topping Ideas:

fresh or frozen fruit
nut or seed butter
hemp seeds
walnuts
coconut shreds
cocoa or cacao nibs
your fave non-dairy milk

Directions:

1. Whisk together 1/4 c. of non-dairy milk and the chia seeds and set aside to thicken up.

2. To a pot on medium-high heat, add 1 c. of water (or non-dairy milk), the chopped dates, and the grated zucchini. Bring to a low boil.

3. Once boiling, stir in the oats, turn the heat down to med-low, cover and cook until the oats are done - usually around 5 - 7 minutes. FYI: This will depend on the type of oats you're using.

4.Turn the heat down to low and add in the cacao powder, mashed banana, cinnamon, maca powder, and the chia seed mixture you set aside earlier. Mix well, adding in more water or non-dairy milk if needed.

5. Cook for another minute or so on low heat to let everything come together and get all nice and yummy.

6. Top with your desired toppings and enjoy!

xo Kristen
 

RAW VEGGIE WRAPS + Creamy Wasabi Sauce

You guys, these Raw Veggie Wraps are OUT-OF-THIS-WORLD delish!

They remind me of sushi, and I effing LOVE sushi, so I'm totally stoked on these!

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RAW VEGGIE WRAPS + CREAMY WASABI SAUCE
 

Ingredients for the Sauce:

1/2 c. raw cashews, soaked, drained & rinsed
1/2 of a zucchini, peeled & roughly chopped
juice from 1 lemon
3 cloves of garlic
3 tbsp. hemp seeds
2 tbsp. nutritional yeast
1/2 - 1 tsp. wasabi powder
3 tbsp. tamari
3 tbsp. coconut aminos
splash of water, if needed
squirt of Sriracha (optional)

Ingredients for the Wraps:

nori sheets
cucumber
red pepper
avocado
romaine
alfalfa sprouts
hummus (optional)
sesame seeds (optional)

Directions:

1. To make your sauce, add all ingredients to a blender and blend on high until super smooth and creamy, scraping down the sides as necessary.

2. Pour into a container and store in the fridge until you're ready to eat your wraps.

3. To make your wraps, chop the cucumber, red pepper, avocado, and romaine into long, thin strips.

4. Place one of your nori sheets, shiny side down, in front of you. Make sure the lines are vertical.

5. Gently spread a thin layer of hummus on the nori sheet.

6. Top with your veggies in whatever order you'd like.

7. Sprinkle with sesame seeds.

8.  Roll the wrap with your hands, making sure to keep everything nice and tight. (See the video for examples.)

9. Wet the end of the nori sheet with a bit of water to seal the roll.

10. Wet a sharp knife and cut your roll into 6 pieces.

11. Dip the pieces into your sauce and enjoy!

NOTE: You can use whatever veggies or fruit you'd like in these rolls! FYI: They're really good with mango in 'em.

xo Kristen
 

Chili-Lime BBQ Jackfruit

Mmmm. I absolutely LOVE this stuff!

It's perfect in burritos, tacos, and vegan 'pulled pork' sandwiches!

I like making a big ol' batch of this at the beginning of the week and keeping it on hand for all sorts of yumminess. 

I promise you'll love it too! 

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- Chili-Lime BBQ Jackfruit -

Ingredients:

- two 20 oz. cans of jackfruit (in water or brine)
- 1/2 c. vegetable broth
- 1 white onion
- 3 - 4 cloves of garlic
- 1 tbsp. chili-lime seasoning (chili powder works too)
- 2 tsp. cumin
- 1 tsp. oregano
- 2 tbsp. taco seasoning (homemade or store-bought)
- 1 tsp. salt
- 1/4 tsp. liquid smoke (optional)
- juice from 1 lime
- 1/2 - 3/4 c. your favorite BBQ sauce
- 1/4 tsp. black pepper
- 1/4 c. cilantro, chopped (optional)

Directions:

1. Drain and rinse your jackfruit.

2. Smash each piece and pull it apart with your fingers until all of the jackfruit is nicely shredded. Some bigger pieces are totally okay - they'll break down as you cook the jackfruit.

3. Heat a large pot on medium heat.

4. Slice your white onion into half moons (aka semi-circles).

5. Once your pot has heated, add 1/2 cup of vegetable broth as well as the sliced onions and cook for 5 minutes, or until onions are soft and slightly golden.

6. While the onions are cooking mince up your garlic cloves.

7. Add the garlic to the pot, stir well, and cook for another 30 seconds or so.

8. Add in the shredded jackfruit as well as the chili-lime seasoning, cumin, oregano, taco seasoning, salt, liquid smoke, and lime juice and mix well.

9. Let this cook for about 5 minutes to let all of the spices get nice and toasted and soaked into the jackfruit.

10. Now it's time to add the BBQ sauce! So add that in, stir everything together, pop a lid on, and let it simmer on med-low for 15-20 minutes, stirring occasionally.

11. Add the black pepper and chopped cilantro and mix well.

Enjoy!

xo Kristen
 

Easy Overnight Oats

These Easy Overnight Oats are absolutely delicious.

They're perfect to take to school, or to work, or whatevs! 

I was skeptical about the whole overnight oat craze, but once I tried them, I was hooked.

We bring these with us EVERY single time we go camping too!

They're just the best.

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- EASY OVERNIGHT OATS - 

(makes 1 serving)

Ingredients:

- 1/2 c. oats

- 1 - 2 tbsp. chia seeds

- 3 chopped dates

- 1 tbsp. raisins

- 1/2 tsp. cinnamon

- 1 - 1 1/2 c. of your fave non-dairy milk

Easy Cashew Milk

Homemade Almond Milk

Directions:

1. Put all of the ingredients into a jar (or whatever you're going to store it in) and pop the lid on.

2. Shake the shit out of it until everything is mixed well. 

3. Place in the fridge for at least a few hours (overnight is best - hence the name 'Overnight Oats' hehe). 

4. Top the oats with your fave toppings (I love banana and walnut) and eat it!

Enjoy! 

xo Kristen

Chocolate Pumpkin Pie

This decadent pie is PERFECT for the holidays!

It's SUPER easy, totally vegan, and it will blow your friends and family away!

If you've never had the chocolate pumpkin combo before then you're definitely missing out. It's SO good y'all. 

This pie is creamy, chocolatey, pumpkin-y, and just oh-so-good. 

You're gonna wanna make this.

#trust

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- Chocolate Pumpkin Pie -

Ingredients:

- 1 can (14 oz.) organic pumpkin pie mix
- 2 tbsp. unrefined sugar
- 2 tsp. cornstarch (or arrowroot powder)
- 1/8 tsp. salt
- 1 1/2 cups non-dairy chocolate chips
- 1 vegan crust (homemade or store-bought)

Directions:

1. Preheat your oven to 425 F degrees.  

2. Either in a double boiler, or in a glass bowl over simmering (not boiling) water, melt 1 1/4 cups chocolate chips.  

3. While that’s all happening on the stove, in a food processor, add the pumpkin pie mix, sugar, cornstarch, and salt. Puree until very smooth. Make sure to scrape down the sides as needed.  

4. Once the chocolate is melted, add that to your food processor and puree with the pumpkin pie mixture until smooth and creamy.  

5. Pour the pie filling into the crust, jiggle it around a little to make sure it’s evenly distributed and sprinkle on the other 1/4 cup of chocolate chips.  

6. Bake for 15 minutes, then reduce the heat to 350 degrees and bake for another 35 minutes until the pie is set.  The middle may still be a bit soft, but no worries, it’ll set as it cools.  

7. Remove from the oven and set the pie on a cooling rack, or in the window to make all of the neighbors jealous. Let the pie cool completely before snarfing the whole thing down.  Enjoy!

If you make this DELISH pie for the holidays, I hope you absolutely LOVE IT. 

It's definitely my favorite holiday treat. 

Happy pie making!

xo Kristen

Vegan Chili Cheese Dip

This Vegan Chili Cheese Dip is seriously the best thing ever.

It's definitely my most requested dish - even my omni friends LOVE it.

It's perfect for game days, parties, and pretty much anytime you need a good dip to share with your peeps.

It's that good y'all.

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- VEGAN CHILI CHEESE DIP -

(makes a shit ton of dip)

Ingredients:

- 2 c. raw cashews (or 1 cup raw cashews + 1 cup raw sunflower seeds), soaked overnight
- 1 1/4 c. water (add more if needed)
- 1 orange bell pepper, roughly chopped
- 3 cloves garlic
- 1 cup nutritional yeast (aka nooch) - split into 2, 1/2 cup portions
- 2 tsp. chili powder
- 1/2 tbsp. white or yellow miso
- 1 tsp. salt (add more to taste if needed)
- black pepper, to taste
- hot sauce, optional
- 1/3 c. minced white onion
- 14 oz. salsa
- 2 tbsp. taco seasoning
- 2 cups cooked pinto beans (or two 15 oz. cans)

Directions:

1. Drain and rinse the soaked cashews and add them to a blender with the water, orange bell pepper, garlic, 1/2 cup of nooch, chili powder, salt, and miso.

2. Blend for a few minutes, until SUPER smooth and creamy, scraping the sides down as necessary.

3. While that stuff is blending, heat a pot on medium heat and add in the onion, salsa, taco seasoning, and pinto beans.

4. Mix well, cover, and cook for 8-ish minutes, or until everything is heated through.

5. Add in the well-blended cheesy sauce and stir to combine.

6. Add in another 1/2 cup of nooch, your choice of hot sauce, and salt and pepper to taste.

7. Turn the heat to low, pop the lid back on, and cook for another 10-15 minutes.

8. Serve immediately with chips or veggies for dipping. Enjoy!

NOTE: This dip will thicken up in the fridge & on the stove. So keep that in mind if you are planning on making this ahead of time. You can always add a little water to thin it out a bit.

NOTE: You can definitely sub black beans for pinto beans if you'd like. It's super yummy either way.

I truly hope you guys love this dip as much as I do. I seriously CANNOT get enough. 

Happy dipping! 

xo

Kristen

Cookie Dough Rawnola

This vegan and gluten free raw granola (hence the name 'rawnola') is SO good. 

It's perfect on top of banana nice cream, with some homemade cashew milk and fresh fruit, or even just on it's own! 

I mean, how can you go wrong with cookie dough anything?!

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COOKIE DOUGH RAWNOLA

serves 2

Ingredients:

1 cup oats
5-15 pitted dates (depending on the kind you use)
2 tbsp. unsweetened coconut shreds
1/2 tsp. cinnamon

Directions:

1. Add the oats, coconut shreds, cinnamon, and 5 dates to a food processor or blender (I prefer using my food processor).

2. Blend on low speed until all of the dates are nice and chopped up.

3. Continue adding dates, 2 at a time, until the mixture is nice and soft, but crumbly
and chunky.

4. You can eat this stuff with homemade (or store-bought) plant milk and fresh fruit,
or roll it into balls and keep them in the fridge for a yummy snack. Enjoy!

I effin' love this stuff - and I hope you do too! 

xo

Kristen