Carrot Cake Oatmeal

Vegan Carrot Cake Oatmeal

I'm having lots of fun making different oatmeals for my daughter's breakfasts! She said that this one is good and that her favorite part is the raisins. I thought it was yummy too! This makes 2 servings for a young child or one adult sized serving. 

Vegan Carrot Cake Oatmeal

1/2 cup rolled oats
1/2 cup almond or soy milk
1/2 cup water
1 Tablespoon raisins
1 carrot, finely shredded
1/2 Tablespoon maple syrup
1/2 teaspoon cinnamon
1/8 teaspoon ginger
1/8 teaspoon nutmeg

Mix everything together and microwave for 3 minutes. You can cook it on the stovetop but it will take longer. I usually just throw it in the freezer for a couple of minutes to cool it down or stir in an ice cup. 

- 6 WW points - 

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Chocolate Hazelnut Oatmeal (aka The Queen of Oatmeal!)

Vegan Chocolate Hazelnut Oatmeal

My daughter has declared that this is the Queen of Oatmeal. She goes on to say that all other oatmeal has to get in line to be eaten by her before she has the Queen of Oatmeal. Kids - what can I say? They are hilarious! 

Vegan Chocolate Hazelnut Oatmeal

Vegan Chocolate Hazelnut Oatmeal

1/2 cup rolled oats
1/2 cup water
1/2 cup almond milk (or soy milk) 
1 tablespoon cacao or cocoa powder
1 tablespoon hazelnut butter (like this one)
sweetener to taste (stevia, sugar, etc) 

I made this in the microwave super simple - just mix everything together in the bowl and microwave for 3 minutes. I usually throw in an ice cube when its done to help it cool faster or put it in the freezer for a minute. 

- 7 WW points when using stevia and unsweetened almond milk - 

 

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Creamy Vegan Cabbage Potato Soup

This is yet another meal made in the Instant Pot! If you have one then you understand why I'm cooking in it all of the time. If you don't yet then trust me when I say that it is addictive. I use it pretty much every day. My stovetop is looking mighty unused lately (that's such a good thing, I usually get that thing filthy!) Anyway if you don't have a pressure cooker you can do this on the stovetop (or any other pressure cooked recipes I've posted!) Just cook until the vegetables are tender. 

Creamy Vegan Cabbage Potato Soup

Creamy Vegan Cabbage Potato Soup

1/2 onion, chopped
6 cups vegetable broth
1/2 large green cabbage, shredded 
1/2 large head cauliflower, chopped (or one small head)
3 medium yukon gold (or other gold or red potatoes), diced small
3 stalks celery, sliced
4 cloves garlic, minced
1 cup soy or almond milk (any non-dairy milk will work!) 
salt and pepper to taste (you'll want at least 1/2 tsp salt but maybe more depending on your tastes and how salty the broth was!)

 

First you are going to want to saute the onions until translucent. I do this right in the pressure cooker using the saute feature. Seriously, I love this thing and how I only need one pot! Throw everything else but the soy milk into your Instant Pot  or pressure cooker and set for 5 minutes at high pressure. Let the pressure release naturally for at least 10 minutes after the 5 minutes of cooking time are up. Release the steam after 10 minutes. 
((To cook without a pressure cooker just cook it all together on the stovetop until the vegetables are all very tender.))
Now add in the soy or almond milk, get out your trusty 
immersion blender and blend it up until it's totally smooth. You can of course do this in batches in your blender. 
Season to taste with salt and pepper. Top with all sorts of things - vegan sour cream, sliced green onions, chopped herbs, vegan bacon bits, nutritional yeast, etc! 

-2 WW points per 1 & 1/2 cup serving- 

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Butternut, White Bean and Kale Soup

Vegan Butternut, White Bean and Kale Soup in the Pressure Cooker

Just another soup that I threw together really quick. My baby has been sick and will not let me put him down AT ALL. Somehow I was able to chop this stuff and throw it into the Instant Pot while he slept in the Ergo. Gotta do what ya gotta do, right? 


Butternut, White Bean and Kale Soup

3 cups cooked white beans (2 cans drained)
3 cups kale, stemmed and chopped
4 cups cubed butternut squash
4 stalks celery, sliced
1 head cauliflower, cut into bite sized pieces
1/2 cup chopped onion (I use the white part of green onions)
5 cloves garlic, minced
8 cups vegetable broth
1 Tablespoon fresh rosemary chopped fine 
salt and pepper to taste
lemon wedges

Put everything in the pressure cooker except the lemon wedges, salt and pepper. 
Cook at high pressure (that's the regular pressure rather than low) for 8 minutes with natural release for 10 (then manual release if necessary after that.) Stir and add additional salt and pepper to taste. Then take out a couple of cups and blend it OR use your trusty immersion blender and blend it a bit. It makes it creamier and oh so lovely. Serve with some lemon wedges to squeeze over to brighten the flavors at the table. 

Serving size: 1 & 1/2 cup  -  3 WW points

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Spiced Butternut Lentil Chili

So I'm totally in love with the Instant Pot electric pressure cooker! I went grocery shopping and oh crap now its late and I need to make dinner. Sure we could have something like a sandwich but nah I wanted chili. CHILI?!?! With dinner already being late? And no beans cooked. And nothing ready. Yeah dude, chili. Chop everything up, throw it in the pot, cook for 10 minutes (cool for 10 minutes) and boom CHILI!!!!!!!!!! 
The chili is spiced with some stuff you may not put in your chili but do it this time. You won't be able to tell "HEY THIS IS REALLY CINNAMONY" (it's a word) but you will be like  "woah that's a nice spicey warmy chili bowl!" 

Vegan Spiced Butternut Lentil Chili

Spiced Butternut Lentil Chili 

5 c cubed butternut squash

1 bell pepper chopped
5 green onions, chopped
5 cloves garlic, minced
1 tsp ground ginger
1/2 tsp cinnamon
2-3 tbsp chili powder (I use salt free) 
1 tsp cumin
1-2 chipotles in adobo, minced
1 c dry brown lentils
1/2 c dry red lentils
5 cups veggie broth
2 tbsp tomato paste
1 can diced tomatoes
1 tsp salt, plus more to taste
Serve with limes, cilantro and avocado

Cook at high pressure (that's the regular pressure rather than low) for 10 minutes with natural release for 10 (then manual release if necessary after that.) Stir and add additional salt to taste. Serve with limes to squeeze over, some cilantro and avocado of course. 

Makes about 10 cups
3 WW points per cup

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