Vegan Mushroom Risotto

Enjoy a rich and flavorful vegan mushroom risotto that is full of umami flavors from the mushrooms and a cheesy touch from nutritional yeast.

Ingredients:

• 1 cup Arborio rice
• 4 cups vegetable broth
• 1 tablespoon olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 8 ounces mushrooms, sliced
• 1/2 cup dry white wine
• 1/2 cup nutritional yeast
• Salt and pepper, to taste
• 2 tablespoons vegan butter
• 2 tablespoons chopped fresh parsley, for garnish

Instructions:

In a saucepan, heat the vegetable broth over medium heat

In a separate large skillet, heat the olive oil over medium heat

Add the diced onion and garlic, saut until softened

Add the sliced mushrooms to the skillet and cook until they release their moisture and start to brown

Stir in the Arborio rice and cook for 1-2 minutes until slightly toasted

Pour in the white wine and stir until absorbed

Begin adding the warm vegetable broth to the rice mixture, one ladleful at a time, stirring constantly

Wait until each addition of broth is absorbed before adding more

Continue this process until the rice is creamy and tender, about 20-25 minutes

Stir in the nutritional yeast and vegan butter until well combined

Season with salt and pepper to taste

Garnish with chopped parsley before serving

Instant Pot BBQ Pulled Pork - Jo Cooks

Feel the deliciousness of Jo Cooks Instant Pot BBQ Pulled Pork, which is made with tender pork seasoned with tasty spices and covered in rich BBQ sauce. This goes well with buns and a cool coleslaw topping.

Ingredients:

• 3 lbs pork shoulder, trimmed and cut into 4 pieces
• 1 cup BBQ sauce
• 1/2 cup chicken broth
• 1/4 cup brown sugar
• 1/4 cup apple cider vinegar
• 1 tbsp smoked paprika
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tsp cayenne pepper
• 1 tsp salt
• 1/2 tsp black pepper
• Buns, for serving
• Coleslaw, for topping

Instructions:

Combine garlic powder, onion powder, cayenne pepper, salt, and black pepper in a bowl

This will make a dry rub

Make sure that the pork pieces are well covered with the dry rub

Put BBQ sauce, chicken broth, brown sugar, and apple cider vinegar in the Instant Pot

Combine well

Put the pork pieces that have been seasoned into the Instant Pot and make sure they are covered in the sauce

Close the lid on the Instant Pot and turn the valve so that it seals

Three hours of high pressure cooking

After youre done, let the pressure drop naturally for 10 minutes

Then, manually release any pressure that is still there

Take the pork out of the Instant Pot and use two forks to shred it

Put the shrimp back into the Instant Pot and mix them with the sauce

Put the pulled pork from the BBQ on buns and top them with coleslaw

Have fun

Blueberry Cream Oatmeal Smoothie

Indulge in the delicious and nutritious Blueberry Cream Oatmeal Smoothie. Its packed with the goodness of blueberries, oats, yogurt, and banana, making it a perfect breakfast or snack option.

Ingredients:

• 1/2 cup rolled oats
• 1 cup fresh or frozen blueberries
• 1/2 cup Greek yogurt
• 1/2 cup almond milk
• 1 ripe banana
• 1 tablespoon honey optional
• 1/2 teaspoon vanilla extract
• Ice cubes optional

Instructions:

Put rolled oats in a blender and pulse them a few times to make a fine powder

In a blender, put blueberries, Greek yogurt, almond milk, a ripe banana, honey if you want it, and vanilla extract

Blend the ingredients together until they are smooth

If the smoothie is too thick, add some ice cubes and blend it again until its the right consistency for you

The Blueberry Cream Oatmeal Smoothie should be served right away after being poured into a glass

Have fun

Cranberry and Coconut Mini Donuts

The ideal balance of sweet coconut and tart cranberries makes these Cranberry and Coconut Mini Donuts a delightful treat. These are delicious for breakfast or as a snack, and theyre simple to make in a mini donut maker.

Ingredients:

• 1 cup all-purpose flour
• 1/2 cup granulated sugar
• 1/4 cup dried cranberries
• 1/4 cup shredded coconut
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup milk
• 1/4 cup unsalted butter, melted
• 1/2 tsp vanilla extract
• 1 egg

Instructions:

Preheat your mini donut maker according to its instructions

In a mixing bowl, combine the flour, sugar, dried cranberries, shredded coconut, baking powder, and salt

In another bowl, whisk together the milk, melted butter, vanilla extract, and egg

Pour the wet ingredients into the dry ingredients and stir until just combined

Do not overmix

Grease the mini donut maker with a little oil or cooking spray

Fill each donut cavity with the batter, but make sure not to overfill

Close the donut maker and cook for about 3-4 minutes or until the donuts are golden brown and cooked through

Carefully remove the mini donuts from the maker and let them cool for a few minutes

Optional: Dust the cooled donuts with powdered sugar or drizzle with a glaze made from powdered sugar and a little milk

Serve and enjoy

My Sicilian Ex-Mother-in-Laws Peperonata

Fresh herbs, peppers, onions, and tomatoes are a delicious combination in this version of a Sicilian contorno meatless side dish that tastes even better the next day.

Grilled Tilapia with Smoked Paprika

Any night of the week, a tasty fish dinner can be made with this quick and simple grilled tilapia recipe and served with rice and a simple salad.

Grandma Sonys Slow Cooker Black Beans

Black beans are combined with veggies, sweet brown sugar, and spicy seasonings in a slow cooker for a flavorful side dish or main meal that requires little effort.