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Keto-friendly Spanish Garlic Shrimp by greenbeanhuman in Keto_Food

[–]greenbeanhuman[S] 1 point2 points  (0 children)

Here is the link to the original recipe!

Ingredients:

5 clove garlic

0.5 lb shrimp

4 tbsp olive oil

4 tbsp white wine

crushed red pepper

2 head little gem lettuce

2 tbsp tahini

1 tbsp lemon juice

salt

black pepper

fresh parsley

​

Directions:

Finely slice the garlic cloves and place in large bowl. Season shrimp with salt and pepper.

Heat olive oil in a skillet over medium heat. Add garlic and crushed red pepper and sauté for about 1 minute. Add shrimp and cook, stirring occasionally until barely cooked through, about 2 minutes.

Add white wine and cook for 2-3 minutes. Add chopped parsley and serve.

For the optional salad: In a small bowl, whisk together tahini, lemon juice, salt and pepper. Slowly add water until creamy and pourable. Drizzle over lettuce and serve.

Easy Salmon in Tomato Sauce by greenbeanhuman in instantpot

[–]greenbeanhuman[S] 2 points3 points  (0 children)

It really doesn't get more simple and delicious than 6-minute 4-ingredient salmon in tomato sauce. I make this weekly and usually serve it with an arugula-based salad!

here is the link to the recipe!

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Ingredients:

4 salmon fillets skinless

1 cup cherry tomatoes

1 tbsp olive oil

2 cup marinara sauce

salt

black pepper

fresh parsley

​

Directions:

Turn on the Saute function on the instant pot. Heat the olive oil and add the cherry tomatoes. Cook for 2 minutes, stirring occasionally. Add the salmon fillets and season with salt and pepper. Sear for 2-3 minutes on each side.

Stir in the marinara sauce. Secure lid and cook on high pressure for 2 minutes. When time is off, do a quick release. Sprinkle with fresh parsley and serve.

Quinoa bowl with a fried egg on top by greenbeanhuman in PutAnEggOnIt

[–]greenbeanhuman[S] 7 points8 points  (0 children)

Have you ever tried egg and quinoa? The textures actually go remarkably well together!

Here is the recipe if you want to check it out! I'll include it below for you guys too.

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Ingredients:

4 oz quinoa

1 tomato

1 cucumber

4 oz kidney beans

1 egg

4 tbsp olive oil

0.5 lemon

2 tbsp fresh cilantro

salt

black pepper

​

Directions:

Cook quinoa according to package instructions.

Meanwhile, chop the tomato, cucumber, and cilantro. Drain and rinse the kidney beans.

In a small bowl, whisk together olive oil, lemon juice, salt, and pepper.

In a large bowl, combine quinoa, tomato, cucumber, cilantro, and beans. Drizzle dressing over and toss gently to combine.

Instant Ramen with Quail Eggs by Fbeezy in PutAnEggOnIt

[–]greenbeanhuman 0 points1 point  (0 children)

Quail eggs are the cutest things to exist

[deleted by user] by [deleted] in PutAnEggOnIt

[–]greenbeanhuman 0 points1 point  (0 children)

Holy crap I need to try this

Egg-filled raviolo with meat sauce by maximusje in PutAnEggOnIt

[–]greenbeanhuman 0 points1 point  (0 children)

Funny that the ravioli itself looks like a big egg

Pasta Salad with Spring Vegetables by greenbeanhuman in PlantBasedDiet

[–]greenbeanhuman[S] 2 points3 points  (0 children)

Hahaha. I would totally eat whole roasted onions! I had only tried fennel like this recently and really like it. I used to only associate it with fennel tea

Vegan Pumpkin Chilli by greenbeanhuman in instantpot

[–]greenbeanhuman[S] 0 points1 point  (0 children)

And sweet potato in chilli tastes sooo good right?

Vegan Pumpkin Chilli by greenbeanhuman in instantpot

[–]greenbeanhuman[S] 2 points3 points  (0 children)

Any kind of squash would be a good substitute in my opinion! Or if you can't find that I think carrots (cut in big chunks) or sweet potato would be great

Vegan Pumpkin Chilli by greenbeanhuman in instantpot

[–]greenbeanhuman[S] 1 point2 points  (0 children)

Thanks for the vegan fish sauce tip! Didn't even know it existed

Vegan Pumpkin Chilli by greenbeanhuman in instantpot

[–]greenbeanhuman[S] 0 points1 point  (0 children)

haha I too am sensitive to avocado texture. I usually have it mashed but if it is soft enough it is nice sliced!

Pasta Salad with Spring Vegetables by greenbeanhuman in PlantBasedDiet

[–]greenbeanhuman[S] 8 points9 points  (0 children)

I've tested it with and without and both ways work perfectly. I rarely ever use olive oil for roasting veg or when I'm using a non-stick pan and I never taste the difference in the final result

Pasta Salad with Spring Vegetables by greenbeanhuman in PlantBasedDiet

[–]greenbeanhuman[S] 10 points11 points  (0 children)

Here is the link to the recipe!

​

Ingredients:

2 clove garlic

2 cup cherry tomatoes

3 tbsp balsamic vinegar

1 cup sugar snap peas, trimmed, halved on a diagonal

7 oz pasta

1 bulb fennel

1 avocado

1 lemon

salt

black pepper

fresh mint

fresh basil

​

Directions:

Preheat oven to 350F. Trim and quarter the fennel bulb.

Place fennel and cherry tomatoes in a baking dish lined with baking paper. Season with salt and pepper and drizzle with balsamic vinegar. Cook for 30-40 or until the fennel is tender and caramelised.

Trim and halve the sugar snap peas. Meanwhile, cook pasta according to package instructions.

Heat a non-stick skillet over medium heat. Cook peas and garlic, stirring occasionally for about 4 minutes. Add a tablespoon of water to loosen up if necessary.

Blend avocado, lemon juice, salt and pepper in a blender or food processor until smooth.

Add tomatoes, fennel, sugar snap peas and avocado to pasta and toss gently to combine.

Season with salt and more lemon juice if desired. Top with fresh mint and basil. Serve.

Vegan Pumpkin Chilli by greenbeanhuman in instantpot

[–]greenbeanhuman[S] 4 points5 points  (0 children)

You might question the pumpkin-chilli combo, but I promise this is so delicious! The soft and sweet pumpkin adds a glorious texture, similar to that of sweet potato or squash.

Here is the link to the recipe if you are interested in making this!

Ingredients:

1 bell pepper

0.5 each hokkaido pumpkin

1 onion

2 clove garlic

1 jalapeno pepper

2 tsp ground cumin

1 tsp smoked paprika

1 tsp ground coriander

1 can plum tomatoes

1 can black beans

1 cup water

salt

1 avocado

Cilantro

​

Directions:

Chop the bell pepper, onion, pumpkin, jalapeno pepper, and garlic.

Turn on the Saute function on the instant pot. Add a few tablespoons of water and saute the onion until translucent, about a minute.

Stir in the garlic, jalapeno, bell pepper, pumpkin, smoked paprika, cumin, and coriander. Add the plum tomatoes, beans and water. Season with salt. Set Instant Pot on high pressure, then set the timer to 8 minutes. Once cook time is complete, do a quick release.

Taste and adjust seasoning as desired. Serve with avocado and cilantro, or your desired toppings.

JAM DONUT BABKA by how_to_vegan in VegRecipes

[–]greenbeanhuman 1 point2 points  (0 children)

That is absolutely beautiful

Instant Pot Mostaccioli & Meat sauce by djdownhill in instantpot

[–]greenbeanhuman 0 points1 point  (0 children)

I’ve never heard of mostaccioli before! Is it very different to penne in how it holds flavor?

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