Ingredients 1 (8 ounce) container tofu, drained 1 (16 ounce) tube prepared polenta olive oil 2 bananas, sliced lengthwise 1 cup black beans, undrained 2 avocados – peeled, pitted, and sliced 1 large mango – peeled, seeded, and diced 1/4 cup diced onion 1 jalapeno pepper, seeded and minced salt to taste Instructions Preheat the … Read more
Ingredients 1 tablespoon peanut oil 1 small head broccoli, chopped 1 small red bell pepper, chopped 5 fresh mushrooms, sliced 1 pound firm tofu, cubed ½ cup peanut butter ½ cup hot water 2 tablespoons vinegar 2 tablespoons soy sauce 1 ½ tablespoons molasses ground cayenne pepper to taste Instructions Heat oil in a large skillet … Read more
Ingredients 2 1/2 cups dry macaroni noodles 3 cups water 1/2 tsp onion powder 1 teaspoon dry mustard 1/4 teaspoon seasoning salt or to taste 1/4 teaspoon pepper 1 tablespoon butter 3 oz cream cheese approx. 1/3 cup 3/4 cup milk divided 2 1/2 cups shredded sharp cheddar cheese 2 tablespoons shredded parmesan cheese Instructions Add dry macaroni noodles, water, onion powder, dry mustard, seasoning salt, pepper and butter to the instant pot. Set timer for 6 minutes on high … Read more
Ingredients 300g plain flour 150g butter, diced 1 tbsp fresh rosemary, finely chopped 2 eggs, 1 separated, 1 beaten 400g goat’s cheese 4 tbsp caramelised onion chutney Instructions Put the flour in a food processor and add the butter. Blitz until the mixture resembles breadcrumbs. Add the rosemary and pulse briefly. Add the egg yolk … Read more
Ingredients 25g butter 500g button mushrooms, halved 2 garlic cloves, crushed Small bunch fresh flatleaf parsley, roughly chopped 150g crème fraîche 150g full-fat cream cheese 15g parmesan (or vegetarian alternative) Crusty bread to serve Instructions Heat the oven to 180°C/160°C fan/gas 4. Melt the butter in a large heavy-based frying pan over medium-high heat. … Read more