instant

A decadent dessert, perfect for any occasion.

INSTANT POT DEATH BY CHOCOLATE CHEESECAKE RECIPE

Double Stuffed Oreo Cookies (with filling)

packs room temp cream cheese

sour cream

tbsp sugar

tbsp unsweetened cocoa powder

eggs

oz semi sweet melted chocolate

vanilla

Ganache

chocolate chips

heavy whipping cream

½ cup chocolate chips

½ cup heavy whipping cream

Ganache for topping:

Prepare your crust by placing your oreos into a food processor and blend until they form crumbs.

Place your oreos in a 6” springform pan, and pack down with your hand or a measuring cup.

Place in the freezer until the filling is ready.

To make your filling, start with all room temp ingredients. Place your cream cheese into a large mixing bowl, and mix on high until light and fluffy.

Add in your sugar and mix until just combined.

Add in sour cream and mix until just combined, being careful not to overmix.

Add in the melted chocolate, cocoa powder, and vanilla and mix until combined.

Last, add in your eggs, you want to make these the very last thing you mix in and mix as LITTLE as possible. Add your eggs one at a time and mix just enough so that they are fully incorporated.

Pour your filling into your prepared crust, and cover the top of your pan with tin foil. If you would like to take it a step further, you can cover the bottom of the pan as well.

Prepare your instant pot with one cup of water, and place your trivet in the bottom of your pot.

TIP: Make a sling by tearing a piece of aluminum foil, and folding in making a long strip, and place that on your trivet. This will make it easier to remove your pan afterwards!

Place your pan in your pot, and place the lid on, and make sure it is sealed.

Place on high pressure for 35 minutes.

After 35 minutes, allow for a natural release. When you can open the pot, take the pan out, and place somewhere that it can cool. I do not take the foil off of the top, If you want you can at this point, just know it may look like it is undercooked and very jiggly. It’s OKAY! After it cools completely, place it in the fridge overnight.

Once your cheesecake has set overnight. Make your ganache by combining the chocolate and cream into a microwave safe bowl. Microwave for 30 second intervals until the chocolate is mostly melted. Stir the chocolate until all is melted and it thickens slightly and pour onto your cheesecake.

Serve and enjoy!

How Do I Make an Oreo Crust?

This Creamy Vegan Greek Lemon Rice Soup can be whipped up in an instant and it's super authentic and easy. One of my fav vegan soups that reminds me of my childhood!

Creamy Vegan Greek Lemon Rice Soup (Avgolemono)

tbsp extra virgin olive oil

sweet white onion, finely chopped

celery stalk, finely chopped (optional)

carrot, finely chopped or cut into 1/2 inch rounds (optional)

garlic, crushed

vegetable stock cubes, salt

water

yeast

tbsp tamari or soy sauce

-1 cup uncooked Brown Jasmine Rice – Lundberg Farms

parsley

tbsp. tahini

tbsp white miso paste

lemon juice,

stock from soup

Into

a large stock pot add your olive oil, onions, carrots, celery and garlic. Cook on low heat for 10 minutes, make sure to stir occasionally to avoid any browning or burning. You don’t want the vegetables to develop any colour, just want them translucent and soft.

Once your veggies have cooked down

for 10 minutes you can add your veg stock cubes, water, nutritional yeast and tamari or soy sauce.

Bring

this mixture to a boil, lower heat and add your rice. Cook for around 20 minutes with lid on or until your rice is cooked.

While your soup is cooking prepare your Miso Tahini Lemon Sauce simply by adding

all your ingredients into a blender and blending till smooth. NOTE: let your stock from soup cool for a few minutes before adding to the blender with other ingredients.

Remove

rice pot from the heat once it&#8217;s ready and begin stirring in your lemon sauce. Continue stirring till well combined. Add your fresh dill or parsley and stir just once more.

Give

your soup a little taste test then add necessary seasoning. Enjoy hot with more fresh parsley or dill!

Every Greek kid ate this on repeat growing up. I made this today and shared it with my folks who LOVED it! That to me is the ultimate test, and this vegan version of Avgolemono passed with flying colours! Well done on capturing love in a bowl Maria xx

This was really good. I didn't have carrots, celery or fresh herbs but it still turned out great. I added extra garlic, used 1.5 lemons, dried dill, and added a can of drained jackfruit (in brine) that I shredded up with forks. It makes it a little heartier and almost turns it into a chicken, lemon, rice soup. Looking forward to the leftovers tomorrow! Thanks for this recipe!

This recipe was absolutely delicious and less than 45 minutes to make!! It was light, yet flavorful and filling with the lemon and tahini sauce. The only thing I changed was using a vegetable broth over the bouillon cubes. Next time I will add a white bean for added vegan protein but this recipe was such a tasty surprise and my new favorite healthy recipe for the winter! Thank you for sharing Maria!

This recipe is fantastic! Full of flavor, very satisfying. 

The one thing I’ll offer is that if you do not intend to eat it all right away, I’d keep the rice separately. My rice ended up absorbing all the moisture and it was more like a thick rice stew. Still delicious though!

Loved this so so much, was easy to make and tastes so well rounded that I couldn't tell that it wasn't chicken stock. I put a whole lemon and a lot of chilli flakes which made it even more perfect. Thanks so much for sharing this, Maria!

Just made this Lemon Soup 👍🏼👍🏼👍🏼 Will make again... even better a day or two later!

I really love this soup! As soon as I saw it on Maria’s Instagram I knew I had to try it. It’s a nice combo of refreshing and comforting. Somehow still works as a fall soup, and probably a winter soup, and spring soup... (you get the idea) 
Will be adding to my rotation for sure.

This soup is so yummy and refreshing! It's really easy to make and the different flavors along with the dill are amazing.

My new favourite soup! I have been keeping my eyes peeled for a vegan version of this soup and this did not disappoint. I had everything for this except for the miso, but my SIL came through and lent me some - the miso makes all the difference! That salty umami comes through wonderfully and ties it all together. I’ll definitely be making this for friends and family. It’s also great leftover, when the rice absorbs all the flavours and the texture changes.

This pot of soup won’t last long because it is SO DELICIOUS. Thank you Maria.

Delightful! This delicious soup was both easy to make and super comforting. I will definitely make it again!

Made this and it was DELICIOUS! I want to try with Orzo next time - I made a non vegan version of the recipe with it and it worked super well. 10/10 will make again!!!

Made this soup last week and loved it. Such a great depth of flavor. Lots of dill to keep it fresh while the tahini + nutritional yeast give it a cheesy flavor. I served this with some homemade focaccia. So glad it’s soup season!

LOVE! So happy to have found a stellar substitute for my grandmothers traditional soup. I didn’t have miso paste on hand so I substituted that with a bit mor tahini and soy sauce. I also undercooked the veggies so they’d have a bit more bite and cooked orzo separately and added it at the very end, instead of using rice. Just personal preference there ☺️ 
Thank you for this masterpiece!

This lemon soup is the tastiest thing I've made in a longgg time!! Just thinking about it now my mouth is watering! The flavours are absolutely magical together!! I made this recipe 3 times in 2 weeks and I'm still not sick of it! I love using a wild rice in it for more texture, and I just toss in whatever veggies I have in my fridge. Thank you for all the love you put into your beautiful recipes, Maria! I can certainly taste it!!

My daughter was sick one day and I asked her what she wanted to eat and she said Lemon Rice Soup. She's vegan, but I have never made it without chicken. I hesitated in making this because my daughter is a great cook and picky about flavors. After making this, I brought it to her and after tasting it she only said one thing, "Save the recipe". Says a LOT!!!

This soup is amazing! So far it’s become a weekly staple at my house this winter. Comes together quick and it soooo delicious.

This soup was so very delicious! It was so easy to make and everyone loved it! Can’t wait to make it again

This soup was amazing! I loved the Avgolemono. Such a warming and delicious meal. I found the instructions about when to add the rice a bit unclear and ended up added the uncooked rice to the veggie mixture before blending it and had to fish it out (whoops!) - make sure you don’t do that haha. It also freezes well! Thanks so much for the recipe Maria!

Loved this so much! Would use less rice but amazing.

Hey!
This looks awesome... well, all does ;·) 
Thanks for sharing all these nice recipes.
I got a quick question for you: the rice is brown. You just add it? There's no need to soak it the night before?
I'm also greek and love food, vegan is been treating me too good these 4 years, so keep it up and give us moreeeee!!! 

Happy 2020!
Kat

This soup is amazing!!! It’s so warming and flavorful!! Will definitely be making this often.

My husband is Greek and we both love his mom’s traditional avgolemono soup, but as we have both decided to eat more plant-based at home, we were thrilled to give this recipe a try! I can honestly say that it is now one of our favorite soups, and one that we keep regularly in rotation in our home. We love it!!

Loved the soup! The recipe is easy to follow - Its hearty, creamy and wonderful.

so amazing, tastes just like the real thing i ate growing up 
so easy and quick to make, i could have bowl after bowl!! 

Will definitely be making this again

This soup was so delicious and simple to make! Light, but also filling. Tangy, warm and savory. Planning on making your spanakopita next! Can’t wait 😋

This is an insanely delicious and easy to make soup. Easily my new winter go-to. Thanks Maria! Love what you do!

This soup is out of this world!!! Just perfect! ❤️

This soup is so flavorful and so easy to whip up.  It will be on repeat for sure!!!

This recipe is awesome! There is a local Greek restaurant in lloydminster that serves lemon rice soup. I’ve tried to replicate it over and over and have never been able to quite do it. This recipe hit the nail on the head. My husband enjoyed it, and I’m sure if my kids weren’t picky assholes they prob would’ve liked it too 🤣. I can’t wait to try another food by Maria recipe!

So delicious! My teenage daughter, who claims she doesn’t like soup, gobbled this up and took the left-overs to school for lunch the next day. Result!

I am seriously not a soup person at all - but the recent low temperatures in Calgary drove me to this recipe - and you are now looking at a total soup (*foodbymaria soup) convert! My boyfriend and I are also trying to be more plant based going forward and this has been our favourite recipe we have come across so far. We have made this recipe twice in the last two weeks. 

The recipe is full of flavour and ages well (although I would echo the comment that the rice will soak up some of the liquid the longer it sits so if you want to freeze it likely best to cook the rice separately). HIGHLY HIGHLY RECOMMEND.

Keep up the amazing work Maria!

I love anything lemon so as soon as this posted I knew I needed to make it! I honestly was not prepared for how delicious this was going to be! I’m always skeptical about anything with tahini because I’m not a fan, it has a very strong flavor but once everything was in the pot together, it was the perfect balance of citrus, creaminess and dill. I will be adding this to my favorite recipe list. Don’t miss out, make this recipe

I did everything wrong and it still turned out perfectly! I accidentally put the miso in with the NY at the beginning - whatever. I didn't have any pepper (I know) so I hit it with a dash of chili flakes before brothing. I used veg broth in a box, brown basmati rice, and for the sauce I used one whole Meyer lemon and one whole regular lemon (juice &amp; zest of both - I am extremely lemon oriented).  My tahini turned out to be three years old and smelled like a boot, so I threw it out and used a scoop of homemade cashew butter and some olive oil. Blendered with lemon - I am going to use that as a salad dressing (or beverage) in the future because it is ridiculously delicious. I also used an entire bunch of dill because dill is bae. As everyone else said, this soup is the best. 
[How does miso + nooch + veg broth taste exactly like chicken broth?? If I hadn't made this myself I'd say someone accidentally put chicken in it.]
Also - a Maria wrote it so you KNOW it's gonna be good &lt;3

I had to stop myself from drinking the Avgolemono straight. INSANELY DELICIOUS!! Thank you for reintroducing me to dill! Such an amazing flavor!! Looking forward to making again!

This soup was so interesting and delicious! Power punch of some of my favourite vitamin filled ingredients too! Perfect for a winter cold. Thank you!

LOVE LOVE LOVE this soup!! I have made it two times now in the last week because it’s that good. I went with wild rice and added some Gardein chick’n to add some extra protein and wow, so cozy and filling. Can’t wait to try more of your recipes!

This soup is so easy to make and delicious!  Our family of 6 loved it, each and every one :) even the toddler

Obsessed with this recipe!!! I've made it a few times - the first time as is, and the second and third time I've added lots of extra veggies and greens. It's so tasty every way and gets devoured in my house. The miso/tahini/lemon mixture is everything and makes it so creamy!!

This soup was delicious and not like anything I had tasted before! I was really looking forward to the left overs but there wasn't any!

absolutely LOVED this soup. my mom used to make a similar soup when i was little and i haven’t had it in years. this recipe was perfect. i’ll definitely be making it again soon!

This soup is amazing!  We are sheltering in place and I am raiding the cupboards, pantry and freezer to use up what we have.  With a couple of minor substitutions I made your delicious soup, served with a Greek village salad and baked some frozen spanakopita appetizers to go with.  My husband says we have never eaten better :)

Thank you for the wonderful recipe.  It is definitely going into the rotation.

I’m a soup person and this one is one of my very favourite. I also love anything with lemons so this one was the first to try 😍

My roommate and I are both huge soup lovers and when we took one bite of this recipe we both fell in LOVE. I used a brown and wild rice blend and it was absolutely delicious. Double. This. Recipe. GOOD JOB MARIA!

Love it, turned out amazing. I used Israeli CousCous instead of rice because it’s what I had in hand. Thank you ! (P.S. I am half Greek) :)

This soup is ridiculous. I can't believe how delicious it is and the flavors get better by the day. It's so bright and satisfying on so many levels. The next time (which lets be real is most likely this evening because I just polished off what I had left of the first batch and OH MY GOODNESS I WANT MORE) I'd probably do 3/4 cup of rice vs. 1 cup and will definitely add fresh dill (it was totally fine without it but I could see why you'd want to add it). So happy I stumbled upon this recipe. You've ruined me in the best way.

My daughter and I love this soup so much! It’s delicious, thank you so much for sharing your gifts.

We LOVE this recipe and have made it countless times already! Made it again last night and just had to leave you a review! It is so delicious and fresh with such depth of flavor, even our non-vegan friends couldn't stop raving about it! Thank you for sharing this recipe! I will now go and scrape the pot for any leftovers ;)

This was so delicious! I loved how easy it was and uses ingredients you likely already have. I added a little extra lemon, an additional teaspoon of nutritional yeast and a dollop of ghee. My partner loved the soup as well! I love soupy soups so next time, I probably would either add less rice or do the rice separately so it doesn't all absorb. Although, it's delicious that way too and you can always add more water/broth. Loved!

It’s been raining nonstop here and this soup literally managed to brighten my day! It’s so rich in flavor, super yummy and not your typical kind of soup. I also added some vegan “chicken” and it worked really well with the recipe. Just like every other recipe that I’ve tried from this site, this one was easy to make and tasted exceptionally good!

Great recipe! Instead of taking two cups of the stock from the soup for the lemon sauce, I added two cups of vegetable stock instead!

I was super nervous since this was my favorite soup forever and then I went plant based. I am amazed how accurate the taste is and I love how many more layers this actually contains. I love all the unique ingredients I have never gotten to use before, and I will definitely be making this again and again. Thanks for the amazing recipe it really cured my craving of about 3 years!

This recipe was easy to make, included all vegan items that I already had at home, and was so lemony-delicious! Thanks, Maria, for the recipe!

Warm and cozy! A new take on the soup I had to forgo long ago due to the ingredients. Omg I HAVE to put this in a bread bowl! Make this ASAP!

This is so delicious!  I didn't have jasmine rice, so I used arborio and it turned out really creamy and delicious.   Thank you for this recipe!

Came across this by luck - SO DELICIOUS! I've missed this so much through the years, though had only ever enjoyed in restaurants. I'm so happy I can make a vegan version at home. Note: I used freakeh instead of rice. THANK YOU FOR THIS!

Came across this by luck - SO DELICIOUS! I've missed this so much through the years, though had only ever enjoyed in restaurants. I'm so happy I can make a vegan version at home. Note: I used freekeh instead of rice. THANK YOU FOR THIS!

Made this with orzo instead of rice the second time and it was AMAZING (it didn’t taste great as leftovers with the rice the first time around because it expanded so much and got pretty soggy). Will definitely be making this again!

This is my favourite soup recipe! Great for cold weather, or even when you’re feeling under the weather! I always feel so rejuvenated after eating this and it’s so healthy, hearty and tasty! Love the zippiness of the lemon. Thanks for a delicious recipe! 💕

Just made this soup for dinner. Delicious. I added cauliflower for some veg and chickpeas and farro instead of rice. Amazing. Thank you!

I cannot recommend this recipe enough. It is my absolute FAVORITE! I recently made it for a group of friends and they still haven't gotten over it. The combination of miso, tahini,  and lemon is brilliant. The nutritional yeast and soy gives it such a zing. It's comforting, it's healthful, and it's exactly what you need!

I've been wanting to make this for a while, and finally remembered to buy some fresh dill last week! This soup was the perfect dinner on a cool night. While I love all the cozy foods that Fall and Winter have to offer, sometimes I really crave a lighter and brighter flavour. This soup really hit the spot. Warm and cozy, bright and lemon-y, and perfectly filling with the rice! I used the Lundberg wild rice blend, as that was what I had on hand, and it worked perfectly well! I'll make this again and again :)

Love this soup!!  I'm very happy to add this to my soup collection.

So yummy,  Maria! I added chickpeas to mine for more protein. Even my hubby (who's not as big a fan of lemon as me)  had two bowls!

Made this soup for my vegan fam! Love love love ❤!!

I have been craving Greek food...since we can't travel (even to Calgary!) then the next best thing is to make it myself! I've made this twice now for my Vegan Family and we LOVE it. ps thanks for the option of increasing the yield, we love leftovers! Such great flavour!!!

This recipe brought back so many memories for me because I used to cook the same recipe with my grandma growing up! This recipe is a vegan spin on a Greek classic and it is so delicious!

Loved this soup! Very flavorful, added lots of fresh dill, and leftovers held up well too!

To preface, I want to start by saying this recipe is everything my childhood was AND more. I either found avgolemono too watery, or too thick and lacking in flavour. It’s safe to say that Maria absolutely nailed this one out of the park! I remember the first time I made this, as I watched the tahini and miso paste blend together (along with tons of lemon, of course), to beautifully thicken the avgolemono and add so much depth to the flavour profile! My Greek family (a few are plant based other than myself, most are not), could not stop raving about it. Thank you for this truly authentic recipe, Maria! It’s such a winner!!

Wow! This came out delicious. I’m not a vegan but wanted a gluten free soup. I added quinoa and shredded chicken. Also, added 2 cups of chicken stock to the sauce mixture so it’s not too thick and used both parsley and dill. I will definitely make this again. Thank you! 🙂

This soup is seriously so good. It’s one of the best things I’ve eaten in my life. 

The flavours are so unique and it’s both fun and comforting. The leftovers are not really soup, but more of a risotto, as the rice continues to absorb the liquid in the fridge, but I actually love it like this. 

Do yourself a favour and make this if you want something flavourful, creamy, hearty and fun 💜

I have this recipe to thank for my new love of Dill.

Thanks so much for the recipe Maria!

Absolutely delicious, I made a few tweaks adopting some spices from another Avgolemono Soup (still vegan) and added rainbow chard, which was quickly sauteed on the side, because o was craving greens in my soup; I also added a few chickpeas and I used homemade chickpea miso. 
Thank you Maria for such an amazing soup I wouldn't in a million years thought of tahini and miso together.

This soup is amazing. I’ve made it every week for the last several months since I first discovered this recipe.

So easy and delicious!  Such a lovely balance of flavours, it has become a favourite at our house.

I am vegan and recovering from a cold and this was amazing! Just what I needed!

I LOVE this recipe! Reminds me so much of something my mom would make when I was a kid, but now I can enjoy these flavors plant-based. :) I topped the soup with some shiitake mushrooms cooked in poultry seasoning and parsley for a little something extra. Will definitely be making this recipe again and again this fall and winter. Thank you, Maria!

Absolutely delicious recipe. Thank you Maria

This soup is so delicious! The flavors go so well together. It was the perfect meal for our family weekend in the mountains. I doubled the recipe and we had it did several meals and it only got better.

https://www.youtube.com/watch?v=CfkVd-Didgw

This Creamy Vegan Greek Lemon Rice Soup (avgolemono) can be whipped up in an instant and it's super authentic and easy. One of my fav vegan soups!

Full recipe here: https://www.foodbymaria.com/vegan-greek-lemon-rice-soup/

Vegan Greek Lemon Rice Soup

This Quick and Easy Creamy Keto Taco Soup Recipe with Mexican flavors made on the stove will be a big part of your Hearty Comfort Food. Fully Gluten-Free, Grain-Free, Low-Carb, Keto, and Diabetic friendly, our Low-Carb Mexican Soup will be your go-to from all the Keto Soup Recipes there are.

Quick and Easy Creamy Keto Taco Soup Recipe

Cup (60 grams) Onions

Tablespoons Garlic

& 1/2 Cup (250 grams) Ground Beef

Tablespoons (4 grams) Taco Seasoning

Tablespoons (14 grams) Jalapeño

Cup (60 grams) Tomatoes

Cup (25 grams) Green Pepper

Water

Cup (60 grams) Greek Yogurt or Sour Cream

Cilantro

First, prepare all ingredients you will use to...

First, prepare all ingredients you will use to cook this delicious creamy keto taco soup. 

Chop all the vegetables into smaller pieces. The...

Chop all the vegetables into smaller pieces. The size depends on how big you like them in the soup.

Take out the Greek yogurt or sour cream...

Take out the Greek yogurt or sour cream from the fridge to be at room temperature when being used. 

Start heating your cooking pot over medium heat...

Start heating your cooking pot over medium heat with a tiny bit of olive oil.

Add onion and garlic and cook until caramelized. 

Once your onion and garlic caramelize, add ground...

Once your onion and garlic caramelize, add ground beef and cook it until it browns up. It should take approximately 5 to 10 minutes. 

Once your ground beef browns, switch the heat...

Once your ground beef browns, switch the heat and add taco seasoning. If you do not have taco seasoning packets, you can use our keto taco seasoning recipe, done in less than 5 minutes. 

Mix it all until all the Mexican seasoning...

Mix it all until all the Mexican seasoning is fully incorporated. 

Once your ground beef is seasoned and browned,...

Once your ground beef is seasoned and browned, switch the heat back to medium-high, add remaining vegetables, and mix.

Add liquid such as water, bone broth, or...

Add liquid such as water, bone broth, or chicken stock and cook for an additional 20 minutes. 

Once all cooked, switch the heat off and...

Once all cooked, switch the heat off and add room temperature Greek yogurt or sour cream. 

You can add grated cheddar cheese or hard...

You can add grated cheddar cheese or hard cheese of your choice for extra creaminess. 

Garnish with chopped fresh cilantro, avocado slices, lemon,...

Garnish with chopped fresh cilantro, avocado slices, lemon, or grated cheddar cheese.

https://mediavine-res.cloudinary.com/video/upload/ztzamfy4gmqododpkleb.mp4

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