vegetarian

Instant Pot Vegan Mashed Potatoes

These no-drain, Instant Pot Vegan Mashed Potatoes are quick, easy and absolutely delish!

Plus, they’re SUPER healthy too!

What else can you ask for in a recipe?!

Not much, if you ask me!

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 - INSTANT POT VEGAN MASHED POTATOES -

(serves 4-6)

Ingredients:

- 2 lbs. russet potatoes
- 1 c. vegetable broth
- 1/2 - 1 c. unsweetened, plant-based milk
- 1 - 2 tsp. sea salt
- 1/4 tsp. white pepper

NOTE: This is a super simple recipe, so feel free to jazz it up with some roasted garlic, nutritional yeast, vegan sour cream, vegan cheese...or whatever else you'd like!

Directions:

1. Wash the potatoes and poke them several times with a fork to help steam release during the cooking process.

2. Add the potatoes, as well as the vegetable broth, to the Instant Pot and make sure the top valve is turned to sealing.

3. Set the manual timer for 10-12 minutes (depending on the size of your taters) and let the Instant Pot do it's thing.

4. When the timer goes off, manually release the pressure and open the lid.

5. Poke the potatoes with a sharp knife to test their doneness (they should be soft all the way through). Cook for longer if needed.

6. Once the potatoes are done cooking, warm up the plant-based milk and add that into the Instant Pot with the salt and pepper.

7. Mix well, adjusting the liquid (you can add more veg broth and/or plant-based milk if it's too dry for your liking) and seasonings to taste (feel free to add in whatever else you'd like) and enjoy!

xx Kristen

Vegan Buffalo Chicken Salad

You guys! This salad is the BOMB. 

You seriously have to try this Sunflower Seed Ranch Dressing.

It's out-of-this-world delish - and it's pretty damn healthy too!

I'mma put that stuff on everything!

The combo of the cool and creamy ranch with the spicy, crispy Gardein 'chicken' tenders is one you don't wanna miss! 

Check out the recipe below! 

 

- BUFFALO CHICKEN SALAD RECIPE - 

 

  1. Cook Gardein 'Chicken' Tenders according to package.
  2. Make the Sunflower Seed Ranch Dressing (recipe below).
  3. Make the buffalo sauce (recipe below). 
  4. Chop veggies for salad. 
  5. Coat tenders in buffalo sauce and chop. 
  6. Toss greens with a little bit of dressing. 
  7. Plate in this order:  
    1. Greens
    2. Other veggies
    3. Buffalo chicken
    4. Drizzle with more dressing
    5. Enjoy! 

 

SUNFLOWER SEED RANCH DRESSING

 

Ingredients: 

- 2 cups raw sunflower seeds, soaked overnight

- 2 - 3 cups of water

- juice from 1 lemon 

- 1 1/2 tbsp. apple cider vinegar

- 1 tsp. salt

- 1/4 tsp. pepper

- 1 tsp. dried dill 

- 1 tsp. dried parsley

- 1 tsp. dried chives

- 1/2 tsp. onion powder

- 4 cloves garlic 

- 1/4 cup nutritional yeast (aka nooch)

Directions:

  1. Rinse and drain the sunflower seeds. 
  2. Add them to a blender along with the rest of the ingredients, adding more water as needed.
  3. Blend on high speed until super smooth and creamy (this usually takes a few minutes). 
  4. Adjust seasonings to taste. 
  5. Store in the fridge for 5-7 days. 
  6. Enjoy! 

NOTE: The dressing will definitely thicken up as it sits in the fridge, so keep that in mind! 

 

BUFFALO SAUCE

 

Ingredients: 

- 2 tbsp. vegan butter

- 1/3 cup Frank's Red Hot Sauce

Directions:

  1. Melt the butter over medium-low heat.
  2. Add in the Frank's Red Hot Sauce, stir to mix well, and remove from heat. 

 

VEGGIES WE USED IN THE SALAD

 

- chopped romaine

- chopped spinach

- slivered red onion

- shredded carrots

- cherry tomatoes

- green onion (for garnish) 

 

Boom! The BEST Vegan Buffalo Chicken Salad ever! 

I hope you love this salad as much as we do! 

xo

Kristen 

Vegan Noms at Treefort Music Fest 2017

If you haven't heard of Treefort Music Festival yet then start doing some research and get your booty to Boise, Idaho next March!

Seriously though, Treefort is AMAZING. It's beyond amazing. It's straight up life-changing. 

#forreals

Just imagine five, glorious days in beautiful downtown Boise packed FULL of live music, food, beer, yoga, films, stories, comedy, and SO much more. 

It truly is my favorite time of the year. 

The food trucks always have a pretty bomb selection of vegan food to snarf down, so I thought I'd bring my camera along with me this year to show you everything @vegan.boyfriend and I ate during the fest! 

I also got some decent footage of some of my favorite artists too!

So, check out my vid below and make sure you come to Boise next March! 

You WILL NOT be disappointed. 

Thanks for watching! 

xo

Kristen

p.s. If you're not a part of my 'How To Vegan' Facebook group yet, you should totally join! 

The Best Vegan Carrot Dogs

WANNA KNOW HOW TO MAKE THE BEST VEGAN 'HOT DOGS' EVER?!

Hint: They may or may not be made out of carrots. 

Yes. I said carrots. 

#trust

They're easy.

They're delicious.

They're super perfect for summer BBQs! 

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So get some of these babies marinating in the fridge ASAP.

And yes, I promise they're super yummy!

I was skeptical at first too.  

But trust me on this one. They're SO damn good, and totally omnivore approved.

You can thank me later.  :)

 

THE BEST VEGAN CARROT DOGS

VEGAN | GLUTEN FREE 

INGREDIENTS: 

For the dogs

  • 6-8 large carrots

For the marinade:

  • 1/4 cup vegetable broth
  • 1 tablespoon olive or sesame oil
  • 1/4 cup Bragg's liquid aminos (soy sauce and tamari work too!)
  • 1 tbsp. white wine vinegar
  • 1 tbsp. maple syrup
  • 1/4 tsp. liquid smoke (hickory style is best!)
  • 1/2 tsp. smoked paprika
  • 1/2 tsp. garlic powder
  • 1/4 tsp. onion powder
  • 1/4 tsp. oregano
  • 1/4 tsp. salt
  • 1/4 tsp. pepper

DIRECTIONS: 

1. Peel and cut the carrots to fit the size of buns you're using. 

2. Boil the carrots for 10-20 minutes (depending on the size of your carrots), until soft, but not mushy. 

3. Drain the carrots and immediately run cold water over them to stop the cooking process. 

4. While the carrots are boiling, make the marinade by whisking all of the ingredients together in a bowl until combined. 

5. Once the carrots are cooled, put them into a ziplock bag and pour the marinade in. 

6. Pop 'em in the fridge for AT LEAST 18 hours. The longer the better! I usually let mine marinade for 24-48 hours. Make sure to flip the bag every so often to evenly coat the carrots. 

7. When you're ready to cook your dogs, either grill 'em or sautè 'em until they're heated through and a little bit crispy on the outside (or however you prefer 'em!). #norules 

BOOM. 

Heavenly, mother-effin carrot dogs! 

Go make some ASAP! 

Have a delicious summer! 

xoxoxox

Kristen 

P.S. If you try these let me know how you like 'em!  And share this with all your peeps too! 

Love you!