Heart Healthy - Lentil Tofu Patties - Instant Pot recipe


Here's a recipe that is PERFECT for a 
PLANT BASED Diet 
- the lentils are cooked in the
Instant Pot
(this recipe can be made without an instant pot - just not as fast!  Why purchase an instant pot?  Click here! 

This recipe has

NO dairy, 

NO meat & 

NO oil!  


Here's a healthy method of making a protein patty that is similar to a"beef patty" - but no meat!  It packs a punch of protein and tastes great!

TOFU is the key to these patties - they are baked and can be served alone or on a bun!  

In this dish, the instant pot is used to cook the lentils.  After that, a food processor does all the hard work - then the patties are oven baked!  This is a patty that does NOT fall apart!  Which is hard to find in a plant-based diet world...



Lentil Tofu Patties


2 cups dry green or brown Lentils
4 cups Vegetable broth
1 medium Onion; chopped
4 cloves Garlic; chopped
1 pkg firm Tofu
1 1/2 cups ground oats or oat flour
1/2 cup seasoned bread crumbs
2 Tbsp. Worcestershire Sauce
1 Tbsp. Liquid Smoke
4 Tbsp. Ketchup or BBQ Sauce
Salt & Pepper


In the instant pot, add 4 cups of  broth and lentils (season; if desired - I added 2 cloves of garlic, 1/2 onion and 2 stalks of celery - removed and thrown away after cooking lentils). Set on MANUAL setting for 12 minutes (6 minutes for manual release).  
      Remove beans to a bowl and cool.  I cleaned out the instant pot and used it for the next step.  Set on SAUTE' setting - add 1/2 cup of water, chopped onions and garlic and saute' for 3-5 minutes.  Remove onions/garlic to bowl with lentils.
In a food processor, add half of the cooked lentils and drained tofu and blend until smooth.  (You can mash with a potato masker or a fork for a chunkier texture)

Preheat your oven to 350 degrees.  Add lentils, mashed lentils & tofu, onions/garlic mixture, oat flour, bread crumbs, Worcestershire sauce, Liquid Smoke and ketchup (or BBQ sauce)  into a big mixing bowl and mix well.  Season to taste with salt and pepper.

Form patties (I used a large ice cream scoop and flatten mounds with the bottom of a glass); place on a baking sheet lined with parchment paper or silicone mat.  Bake for 20 minutes on one side, flip over, and bake for another 15-20 minutes until desired.

  Yield: 24 patties    Plenty to freeze up and serve later!


Last night, I served these patties topped with ketchup along with vegan mashed potatoes and baby brussel sprouts. It was a "comfort food" style meal! 

Can't wait to try them in a whole grain bun like a hamburger or in a lettuce wrap with vegetable toppings!!    Would LOVE to hear from you and see how you prepared your Lentil-Tofu patties!  

Interested in more "Plant-based" recipes?  Here's a link to a great Pasta salad recipe.    Here's another INSTANT POT soup recipe for Spicy Black Bean Soup here.

Thanks for stopping by - wishing you an AWESOME day - Remember to hug the ones you love, until next time...

2017 March's Card Swap - Non-traditional Colors Easter Card



Welcome to  March's Card Swap!  


Today's post features the cards made with the challenge of using     

   

  NON-TRADITIONAL colors for an EASTER card! 

  

Our group met together and had a fabulous time sharing news, techniques and treats.  

Despite the "non-traditional" color challenge for the cards - regular Easter treats and goodies were also given to each swapper!

 

For the month of March, we  had 7 swappers participate!  Enjoy these creative "Non-traditional Easter" cards... 


Maria








Sandra







Pam








Melissa






Margie (she made 2 cards each!)










Kate





Meagan







Here is a link to the last month's swap!  The theme was for an ENCOURAGEMENT card with a focal point that "pops"!   


Next month...  is to create and design a MONOCHROMATIC card with any theme!  Should be fun...

Thanks for stopping by!  Be sure and stop back by soon -    Remember to hug the ones you love the most, until next time...

Heart Healthy "Instant Pot" Recipe - Carrot Ginger Soup


Here's a recipe that is PERFECT for a 
PLANT BASED Diet 
that is completed in an
Instant Pot
(this recipe can be made without an instant pot - just not as fast!  Why purchase an instant pot?  Click here! 

This recipe has

NO dairy, 

NO meat & 

NO oil!  


Here's a healthy method of making a creamy & tasty soup that is PERFECT for any time!   It's convenient to use a few ingredients along with the ease of the instant pot and BOOM!  A quick hot soup to serve along with a salad or sandwich!   

CASHEWS are the key to this creamy soup!  Often in a dairy-free dish - cashews are soaked and used to add a needed creamy texture.  In an instant pot, cooking cashews for 1 minute on manual with a little water is a substitute for soaking cashews overnight.  This was a great timesaver for me to discover because I would always forget to soak the cashews!  

In this dish, just cook the cashews along with everything else and blend well! No need to soak!



Carrot Ginger Soup


4 1/2 cups vegetable broth
5 large carrots; chopped
1 onion; chopped
3 cloves garlic; chopped
2" fresh ginger root; chopped
1/2 cup raw cashews
1 tsp salt
1/2 tsp black pepper

In the instant pot, on SAUTE' setting - add 1/2 cup of the broth, chopped onions and garlic and saute' for 3-5 minutes.  Add all the other ingredients.

Switch to MANUAL mode - set for 6 minutes (along with a natural release of 6 minutes) and cook. Following the instant pot cooking manual - release the remaining steam.  Remove lid carefully, with an immersion blender, blend the entire soup until smooth.  Then move soup (in batches) to a high speed blender and blend - this adds the creamy texture that is SO GOOD.  Adjust salt and pepper to taste.  Sprinkle a tiny amount of chopped parsley on top and serve!


Refrigerate leftovers.  We store soup in mason jars for an easy take-out lunch or supper!  Would LOVE to hear from you and see how you prepared your Carrot Ginger Soup!  

Interested in more "Plant-based" recipes?  Here's a link to a great Pasta salad recipe.  Like roasted vegetables - here's a link for this recipe!  Here's another INSTANT POT soup recipe for Spicy Black Bean Soup here.

Thanks for stopping by - wishing you an AWESOME day - Remember to hug the ones you love, until next time...

2017 February Card Swap - Encouragement






Our theme for the February''s Card Swap was "ENCOURAGEMENT"  and the challenge was to include 2 or more layers on the card with a focal point that "pops"!   

This theme is a new one for our ladies to take and shine with their creativeness - and who doesn't need encouragement?!  


Our swap produced some very creative encouragement cards!  We were able to meet but we had a few out with sickness.  

Here are the cards from the swap... enjoy!


PAM







MARIA




MEAGAN




VICKY




ANGIE





KATE




MELISSA




Thanks for joining us and letting us share our card swap for February with you!  

Here's a link to last month's swap here - "Valentine" themed cards. 

     Next month's challenge is to create a "Easter" themed card using NON-TRADITIONAL colors!  This should be fun!  Be sure and check back for next month's swap!

     Hope you are enjoying all this spring time weather!  Remember to hug the ones you love the most... until next time!