On The Easter Vegan Dinner Menu

2016 Vegan Easter 

Crock Pot
 Spicy Potato and Veggie Stew

5 Potato's Peeled and chopped into Bite size pieces 

2 Large onions peeled and cut into 1" Pieces 

1/2 Bag of baby Carrots cut into half's

1 Bag of Frozen Cauliflower

8 oz Container of fresh mushrooms cut into chunks

4 Tbsp Thai chili garlic paste

2 Tbsp of Agave

2 Tbsp Red pepper flakes

8 Tbsp of Tamari or soy sauce 

2 Tbsp Sesame oil

2 Tbsp of Minced garlic

1 Cup of Vegetable broth 

Place all Vegetables in crock pot

Mix the rest of ingredients

in a medium bowl then pour over vegetables

 and mix to coat all 

place on lid and cook for 3 hours on High 

or 8 hours on low 

Vegan Dinner 03/6/16

Vegan Dinner 03/06/16

Pressure Cooker

 Vegan Italian Tomatoes 

and more 

Ingredients

1 Medium Zucchini Cubed

10 Total Mini Red, Yellow, Orange Sweet Peppers 

cut into 1" pieces

1/4 Cup of Olive Oil 

1 Medium Onion cut into wedges

6 Red Potatoes cut into cubes

1 & 1/2 Bunch of broccoli cut into chunks

1  14.5 oz  can of Diced or crushed Tomatoes 

1   28 oz can of whole Tomatoes Sliced in Halves

1 Tbsp Basil 

1 Tbsp Red Pepper Flakes

1 Tbsp Garlic Powder 

1 Tbsp Black Pepper

Directions

Add Olive Oil to Pressure Cooker 

Turn on to browning mode

start by adding Potatoes, Zucchini 

stirring for about 3 Minutes

Add broccoli stirring  for bout 3 Minutes

Add Peppers and the Onions 

Keep stirring then add all seasonings

keep Stirring if it is getting to full back out some 

of each Potatoes, broccoli Etc

Poor in can of diced or Crushed Tomatoes with juice

add in Whole Tomatoes Halves with juice 

Make sure you still below the full line

in your pressure cooker.

Lock on lid set pressure valve to close

Hit your Soup and Stew button for 12 Minutes

When done Carefully Release Pressure Valve

Remove lid away from your body

You can Eat it from a bowl

or put it over Rice or any Pasta you Prefer