under 30 minutes

This is the soup I crave on nights I want soup with a sandwich (great with grilled cheese or garlic bread!). It's super easy and can be made anytime of the year because it uses canned tomatoes.

Instant Pot Tomato Basil Soup

olive oil

unsalted butter

celery

carrots

onions

all purpose or gluten-free flour

chicken broth (or vegetable for vegetarians)

reduced fat (2% milk)

San Marzano whole plum tomatoes (with juice)

thyme

basil (chopped)

bay leaves

Parmesan or Romano cheese rind (optional)

Pecorino Romano cheese

kosher salt (or more to taste)

black pepper (to taste)

Use the saute button on the Instant Pot, then add the oil and butter, when melted add the celery, carrots and onions; cook 5 to 6 minutes, or until tender.

Add the flour, stir and cook 1 to 2 minutes. Add the broth, milk, and pour the juice of the tomatoes into the Instant Pot, then roughly crush the tomatoes with your hands; add to the pot. Add the thyme, basil, and bay leaves and parmesan rind if using.

Cover and cook high pressure 30 minutes. Quick or natural release, remove the cheese rind and herbs then blend the soup using an immersion blender until smooth (or you can carefully do this in small batches in the blender).

Add the 1/3 cup grated Pecorino cheese, salt and pepper, adjusting to taste.

To serve, ladle into bowls, top each with basil and 1 teaspoon parmesan.

Scallops are great for a quick meal any night of the week and are a real treat. They can be quickly sautéed, then added to salads like this Scallop and Baby Green Citrus Mojo Salad, and this delicious Scallop and Grapefruit Salad, but once in a while when I want something more substantial, I love it with pasta. Here I tossed it with some pasta and peas, for a dinner that took less than 15 minutes to make.

Linguini with Sautéed Scallops and Peas

oz linguini (whole wheat

peas

parsley

tsp extra virgin oil

tesp butter

sea scallops (cleaned)

salt

pepper

Cook pasta in a medium pot of boiling salted water until al dente, according to package instructions adding the peas to the boiling pasta water 4 minutes before finished.

Reserve 1/2 cup of pasta water before draining, drain the pasta and return to pot.

Add parsley and 1 teaspoon of olive oil. Stir, adding reserved pasta water a little at a time. Adjust salt and pepper, to taste.

Meanwhile while the pasta is cooking, season the scallops with salt and pepper.

In a large skillet, heat butter over medium flame. Cook scallops until browned on one side, 2 to 3 minutes.

Flip; cook until opaque throughout, about 30 to 60 seconds more, while their centers are still slightly translucent (you can check this

by viewing them from the side). Be careful not to overcook or they will become tough.

Serve over pasta.

Thai Chicken and Pineapple Stir Fry

lb boneless skinless chicken breast

tbsp fish sauce

cornstarch

tsp minced garlic

tsp minced ginger

assorted colors bell peppers (1/2-inch cubes)

red chili pepper (chopped (optional or to taste))

pineapple

Thai sweet chili sauce

cilantro leaves (for garnish)

Mix chicken and fish sauce in medium bowl.

Add cornstarch; toss to evenly coat.

Set aside.

Heat 1/2 tablespoon of the oil in large nonstick skillet on medium-high heat.

Add garlic and ginger; stir fry 30 seconds.

Add bell peppers, chili pepper if using and pineapple; stir fry 3 to 5 minutes or until peppers are tender-crisp.

Add sauce; cook and stir until heated through.

Remove from skillet.

Heat remaining oil in the skillet.

Add chicken; stir fry 5 minutes or until cooked through.

Return bell pepper mixture to skillet; stir fry until well blended.

Garnish with cilantro.

Get your Latin groove on with these Cuban inspired black beans, loaded with mucho sabor (lots of flavor)! Easy to make and ready in twenty minutes, but don't let that fool you, there is plenty of flavor in these beans. Low fat, super high in fiber, vegan, gluten free, inexpensive and delicioso!

Quick and Delicioso Cuban Style Black Beans

onion

garlic

scallions

tbsp red bell pepper

tbsp cilantro

black beans (do not drain (I prefer Goya))

water (or more if needed)

bay leaf

cumin (to taste)

oregano

tsp red wine vinegar

salt and black pepper

Chop onion, garlic, scallions, red pepper, and cilantro in a mini chopper of food processor.

Add oil to a medium-sized pot on medium heat.

Add vegetables to the pot and saute until soft, about 3 minutes.

Add beans, water, bay leaf, cumin, oregano, red wine vinegar, salt and black pepper and bring to a boil.

Lower heat and cover, simmer about 15 minutes stirring occasionally (adjust water as needed).

Taste for salt and serve.

This one-pot Bisibelebath (Bisi Bele Bath) is a very popular recipe from Karnataka prepared in the Instant Pot Electric Pressure Cooker.Bisi means hot, bele means lentil and bath means rice.

Instant Pot Bisibelebath

Measuring cup used (1 cup = 250 ml)

Rice (i used short grained sonamasuri)

Toor dal/spilt pigeon peas

Onion

Mixed vegetables (carrot, beans, peas, potato and bell pepper/capsicum)

Tamarind Extract (2 tablespoon of tamarind water

water

Bisibelebath Powder (I used MTR brand)

Turmeric powder (haldi) (optional)

Red chilli Powder

Mustard seeds

Jeera (Cumin) seeds

Curry leaves

Asafetida(hing)

Salt

Coriander(Cilantro) leaves

Musturd seeds

Cashewnuts

Red Dry Chillies

few Curry Leaves

Asafoetida (hing)

Chop all the vegetables and onion.Keep aside.

Soak tamarind in warm water. Extract pulp and keep aside.

Press SAUTE mode on Instant Pot. Add oil and once it&#x27;s hot add mustard seeds, cumin, curry leaves ,asafetida &amp; let it splutter.

Add onions, Saute for 2-3 minutes until they turn soft and light brown in color - stir regularly.

Add mix vegetables and cook for another 1-2 minutes.

Then add bisi bele bath powder, red chilli powder, turmeric powder, tamarind extract, salt.

Keep stirring else mixture may get burnt.

Add washed toor dal(lentils), rice, water, jaggery and give a stir .

Close the lid on the pot.Set the pot to MANUAL/PRESSURE COOK (High Pressure) and set timer to 8 minutes

Do a NATURAL PRESSURE RELEASE(NPR) (Wait until silver button on lid drops).

Remove lid away from you, garnish with Cilantro.

Mix well.I like my bisibelebath to be mushy and liquid consistency.

Turn on the SAUTE mode again,add 1/2-1 cup of water (depending on your preference).

Boil for 2-3 minutes.Bisibelebath is ready.Add tempering again its completely optional.

Serve with Kara bhoondi ,potato chips or papad.

This easy hack for 25¢ ramen packages is the perfect Japanese comfort food.

15 Minute Spicy Ramen

broth (like chicken or vegetable broth)

water (or additional cup broth)

ginger

garlic (peeled and smashed)

miso paste

sambal oelek

soy sauce

sesame oil

rice wine vinegar (dash)

blocks ramen or servings fresh ramen

soft-boiled eggs (sliced in half)

scallions (thinly sliced)

black sesame seeds

nori (thinly sliced)

chicken

Cook your eggs now, or make them ahead of time and refrigerate until ready to use. (See notes.)

Combine broth, ginger, garlic, miso, sambal oelek, soy sauce, sesame oil, and vinegar in a saucepan. Bring everything to a boil. Reduce heat to let simmer and cook 10 minutes. Spoon out the ginger and garlic slices.

Add dried noodles and cook until soft. Divide noodles evenly between two bowls. Cover with broth and top with halved eggs, scallions, black sesame seeds or togarashi, and nori.

Roasted Snapper Fillet

snapper fillets (8 oz each)

rosemary oregano

kosher salt and fresh pepper

breadcrumbs

lemon

Preheat oven to 450°.

Rinse and dry fish well.

Line a broiler rack with aluminum foil.

Lightly spray with oil.

Rub fish with 1 tsp olive oil and season with salt and pepper, garlic and rosemary.

Place skin side down on oven rack and sprinkle bread crumbs on top.

Drizzle remaining oil and bake until fish is cooked through, about 15-20 minutes.

By cooking the quinoa in the coconut milk and tomatoes, you get a very quick and tasty meal that is ready in no time! Vegan &amp; Gluten-Free.

Quick & Easy Indian Curry Quinoa

quinoa, rinsed & drained

(400 milliliters) coconut milk

(400 milliliters) diced tomatoes

tbsp curry powder

tbsp ketchup or tomato paste

tbsp coconut oil (or other vegetable oil)

garlic,

carrot, diced

(400 grams) chickpeas, drained

spinach

tsp crushed red chili pepper

salt and pepper

cilantro (fresh coriander) (optional)

In a medium saucepan, mix quinoa, coconut milk, diced tomatoes (with juice), curry powder and ketchup/tomato paste, and bring to boil. Lower heat to lowest setting, cover saucepan and simmer until quinoa is ready, about 15 minutes.

While quinoa is cooking: in a frying pan, heat oil over medium heat and stir-fry the garlic and onion until translucent.

Add the carrot and sauté for a couple minutes.

Add the chickpeas and cook for another couple minutes.

Add the spinach/kale and cook until wilted, about a minute.

Mix the veggies with the quinoa, season with salt, pepper and crushed red chili pepper, and garnish with cilantro before serving.

Looks mouthwatering and is to be tested within given time.
Thanks for posting!
Bohot daneban...

I made this tonight and it was sooo delicious and easy. I've actually  made about 5 of your recipes now, you're amazing! Love trying them all thanks so much for sharing!

My boyfriend and I just made this, it was absolutely delicious, fast and easy, will definitely be making it again, thanks so much for posting this!!

I made this for dinner tonight, it was delicious!  I used just one bunch of kale, but it must have been an especially large bunch, cause it was a ton of kale! But it was still super good. I omitted the oil and added 2 tbsp of turbinado sugar because I like my curries a little sweet. I was very afraid of the 3 tbsp of curry powder, but it came out just right! It was really easy to make and I'll definitely make it again! 

My sister shared another recipe from your blog with me last week (that's how I found out about the blog), and I now have plans to make several other recipes of yours over the next few day. I can't wait! Thanks so much!

I just made this and it came out awesome! I'm eating it right now. I did a mixture of kale and spinach.

Thanks for posting this yummy recipe, couldn't resist having seconds : )

I'm cooking it right now! I could eat the stir fry all by itself it's so yummy!! But I have a confession to make...I forgot to rinse the quinoa beforehand. Whoops!!! Oh well, everything tastes great!

I love this recipe. It lasts me the week. I have so far made it with carrot and parsnip, aubergine and spinach and I am now making carrot and sprout and butternut squash. Sprouts are left over from xmas dinner. Its great cus I can just heat it up all in one as I am the only vegan in my family but if my two little girls want to eat it I know its safe for them too as they cant eat dairy or egg. Thanks for posting

This was SO GOOD. I had to simmer the quinoa for an extra 15 minutes before it was properly cooked though.

Made this tonight with black quinoa - it was delicious and beautiful! I will definitely be making this regularly. I had some fresh curry leaves, so I fried them in the oil with the onion and garlic. After years of being a vegetarian, I am a new vegan and am thrilled that you shared such a delicious, healthy, and easy meal!

Dear Angela

Recently I had three kidney stones after following an over the top bodybuilding carnivorous and supplement high diet. Since passing them I have gone to find out a number of excellent recipes with a nice hit of protein, nutrients but meat and dairy free.

By far this is my favourite of them all. Have made this twice now with Spinach once and Kale the next. Going to take the suggestion and add some broccoli and other cruciferous veg next time. A real winter warmer and delicious all the same. Really love this one, has done wonders for me and is easy but impressive enough to cook for my family at some point next time I am back from university.

Going to try out a few more that you have here on this website. Keep up the good work, this recipe is really awesome! Looking forward to seeing more recipe suggestions from you.

Best Regards from England!

Ben

I tried it, but I really didn't like it.  I am disappointed because I haven't made a good curry at home yet!  Every time I make one, it comes out too strong and I can't eat it. Three tablespoons of curry seems ridiculous- was it a typo?  I don't understand how the other people who made this recipe liked it.  And I am a huge Indian curry fan!  
I also had a question- what onion was I supposed to use? I used red onion but did not like the way it smelled.

Hi,

I too made this last night and had to throw it in the bin. I used mild madras powder 3 tbsp.does seem excessive. It tasted so bad I was so disappointed as I was really looking forward to it

I plan to do it again over the weekend this time with normal curry powder but 3 tbsp but will use baby steps with the application. lets hope it works this time

I found it interesting that a lot of people said they were worried about the amount of curry powder - I actually found it wasn't enough! The coconut milk was quite overpowering and made the whole thing taste a little bland and mild (I got light coconut milk), so I ended up with probably four spoons of curry powder and a generous amount of garam masala thrown in, too. Maybe I'm just a curry fiend haha - I prefer a strong, spicy curry flavour!

Anyway, other than that it was good! I used peas, carrot, kale, mushroom and fresh instead of tinned tomato. Quite enjoyed it and looking forward to leftovers for lunch tomorrow. Thanks for another easy to follow recipe!

this was delicious. I used red quinoa which took a bit longer to cook and was a bit nutty/crunchy :)

I tried this for the first time last night - yummo! I cooked the quinoa in the microwave (as I do with your delicious Mexican casserole), then cooked the veggies (celery, carrot, onion, kale and zucchini) in a pan. The creamy quinoa with the crunchy veg was a taste sensation. 

Thanks again for another fab recipe Angela. I can't wait to try lots of different spice combinations - garam masala next time perhaps?

Love this. It was my first attempt at Vegan cooking. Do you think it's freezable?  Any recommendations on quick, easy, freezable meals I could pre-prepare for work?  Great site!!!

This was sooo delicious!! Carnivore hubby loved it too. I'm now going to scour your site for more recipes. Thank you!!

Tried this tonight  - took me longer than 5 minutes to put it together - chop garlic, onions, carrots, spinach and kale. Also used red quinoa which took longer to cook.  I drizzled some fresh lime juice over the top right before serving and it added a nice freshness to it.
Thanks for the recipe!

Had all the ingredients so made this last night and it was 5 star DELICIOUS!!! Even my carnivorous husband loved it. Plus it was so pretty during the cooking process that I took pictures. I skipped the cilantro since I'm not a fan and it's great like that. Thank you for posting this wonderful easy recipe. It will be on our regular dinner rotation for sure!!!

It's people like you that make starting veganism again a treat! I randomly have all these ingredients and never would have thought to put them all together, thank you so so so much for being awesome!! :)

Made this in my Thermomix last night and it turned out perfectly! I was a little afraid about the amount of curry at first so I started with two tbsp but then added the third one after all!

A real delight! I love hearty stews and curries because they usually freeze well and can be thawed as a healthy lunch at work.

Please keep them coming:-)

Your recipe is awesome.  Healthy and delicious!!!  I'm going to have to keep an eye on your postings now.

Easy to prepare and pretty good instructions to prepare. It was a breeze and was ready before I could say Quinoa Aloha !!

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