Name: Sourdough Crackers
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 48
Cuisine: American
Ingredients: 1 cup (113g) flour or gluten-free flour; 1/2 teaspoon sea salt; 1 cup (248g) sourdough starter, unfed (discard); 1/4 cup (57g) coconut oil (or butter), room temperature; 2 tablespoons Italian seasoning; oil, for brushing (optional); coarse salt for sprinkling on top

Sourdough Crackers

January 22, 2020 By Kristi

Sourdough crackers are an answer to a serious need in my house. I make a lot of sourdough stuff, but sometimes I have SO MUCH STARTER that I need to make something with my sourdough starter discard that lasts a bit longer.

Crackers for the win! Not to mention, uh, they're delicious. And, as it turns out, they didn't last long at all because they were so delicious! But hey, they could've lasted longer than bread if we'd needed them to last. 😉

Everyone in the family loved these. What's in the photo was all that was left by the time I went to snap a photo. I was a little intimidated by crackers, but these were crazy easy to make.

Give it a try, it's not nearly as tough as it seems. These sourdough crackers can be made into vegan sourdough crackers or gluten-free sourdough crackers. I've tried it both ways (and together) and it works great!

We love to have these crackers with a bit of brie and pepper jelly for me and mixed berry jam for the kiddos. Mr. Meaty loves a bit of salami with his crackers. If I'm feeling lazy, I just have regular sliced cheese and spicy mustard.

Any way you have them, these crackers are absolutely fabulous and crispy and simple.

Sourdough Crackers

Ingredients

1 cup (110g) flour or gluten-free flour

1/2 teaspoon sea salt

1 cup (250g) sourdough starter discard

1/4 cup (60g) coconut oil (or butter), room temperature

2 tablespoons Italian seasoning

oil, for brushing (optional)

coarse salt for sprinkling on top

Method

Mix together the flour, salt, sourdough starter, butter, and Italian seasoning to make a smooth dough.

Halve the dough and shape each half into a small rectangle.

Cover with bee's wrap or a floured tea towel, and refrigerate for 30 minutes, or up to a couple of hours, until the dough is firm.

Preheat the oven to 350 degrees Fahrenheit.

Lightly flour a silpat, your rolling pin, and the top of the dough.

Roll each dough rectangle to about 1/16" thick.

Transfer the dough and silpat onto a baking sheet.

Lightly brush with oil and then sprinkle the salt over the top of the crackers.

Cut the dough into squares about 1-inch across with a pizza wheel.

Prick each square with a fork.

Bake the crackers for 20 to 25 minutes, or until they start to brown around the edges. Reverse and turn around your baking sheets halfway through bake time.

Remove the crackers from the oven.

Transfer to a cooling rack.

Store airtight for up to a week; freeze for up to 6 months.

Yield: 48

Sourdough Crackers

Sourdough crackers are an answer to a serious need in my house. I make a lot of sourdough stuff, but sometimes I need to make something that lasts a while.

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 35 minutes

Ingredients

1 cup (113g) flour or gluten-free flour
1/2 teaspoon sea salt
1 cup (248g) sourdough starter, unfed (discard)
1/4 cup (57g) coconut oil (or butter), room temperature
2 tablespoons Italian seasoning
oil, for brushing (optional)
coarse salt for sprinkling on top

Instructions

Mix together the flour, salt, sourdough starter, butter, and Italian seasoning to make a smooth dough.
Halve the dough and shape each half into a small rectangle.
Cover with bee's wrap or a floured tea towel, and refrigerate for 30 minutes, or up to a couple of hours, until the dough is firm.
Preheat the oven to 350 degrees Fahrenheit.
Lightly flour a silpat, your rolling pin, and the top of the dough.
Roll each dough rectangle to about 1/16" thick.
Transfer the dough and silpat onto a baking sheet.
Lightly brush with oil and then sprinkle the salt over the top of the crackers.
Cut the dough into squares about 1-inch across with a pizza wheel.
Prick each square with a fork.
Bake the crackers for 20 to 25 minutes, or until they start to brown around the edges. Reverse and turn around your baking sheets halfway through bake time.
Remove the crackers from the oven.
Transfer to a cooling rack. Store airtight at room temperature for up to a week; freeze for up to 6 months.

Instant Pot Eggplant Parmesan

January 15, 2020 By Kristi

Today, I'm tackling homemade instant pot eggplant Parmesan. Cheesy, saucy, delicious Italian classic eggplant Parmesan made simple in the instant pot!

I'm so excited. Every year on my birthday, I order eggplant Parmesan from a local restaurant that has a complimentary birthday meal.

Why? Because it's kind of a pain to make eggplant Parmesan myself and, I really shouldn't have the wheat (I skip the noodles, but it's still lightly breaded). And, because I love eggplant Parmesan!

I'm a superfan of risotto, too. It's a toss-up between those two for all-time favorite Italian dish. And what's up with most everyday Italian places not having risotto on the menu anymore? Sad. So, for the 364 (or sometimes 365) in between my birthdays) I need to come up with an easier way to make a gluten-free version at home.

Don't get me wrong, I LOVE my eggplant tian. It's delicious and it's pretty close to eggplant parm, so it nearly satisfies that desire, but if I really want parm it's not quite right. And my more recent discovery of chickpea Parmesan is absolutely fantastic. And so simple!

But again, it's not the same. So, today, we're doing it. We're going full eggplant parm. Well, minus the breading. Because, honestly, to me, that's not the important part. I do have a recipe coming up in the future for eggplant parm bites that are breaded and are more like nuggets. But for now, we're going with thin slivers of eggplant, marinara sauce and mozzarella cheese.

Instant Pot Eggplant Parmesan

Ingredients

1 small eggplant, sliced thin

2 cups vegetable broth

2 cups marinara sauce

1 cup mozzarella, for serving

fresh basil, for serving

Instant Pot Method

Place all ingredients except mozzarella and basil in instant pot and cook on low pressure for 30 minutes.

Note: If your marinara is thicker, you can also use the pot-in-pot method to prevent the burn warning. Use a smaller oven-safe dish, or the inner pot for a 3-quart instant pot for your food. Then, pour 1 cup of water in your larger instant pot. Place the trivet in the bottom and the smaller pot with the food inside on top before cooking.

Top with cheese and basil.

Serve over noodles.

Slow Cooker Method

Place all ingredients except mozzarella and basil in slow cooker and cook on low for 8 hours.

Top with cheese and basil.

Serve over noodles.

Yield: 8

Eggplant Parmesan

Today, I'm tackling homemade instant pot eggplant Parmesan. Cheesy, saucy, delicious Italian classic eggplant Parmesan made simple in the instant pot!

Prep Time 5 minutes

Cook Time 30 minutes

Additional Time 10 minutes

Total Time 45 minutes

Ingredients

1 small eggplant, sliced thin
2 cups vegetable broth
2 cups marinara sauce
1 cup mozzarella, for serving
fresh basil, for serving

Instructions

Place all ingredients except mozzarella and basil in instant pot and cook on low pressure for 30 minutes.
Top with cheese and basil. (Cover and switch to saute mode or pop under your oven broiler for 5 minutes if you want to melt the cheese.)
Serve over noodles.

30 Meatless Instant Pot Freezer Meals

January 9, 2020 By Kristi

Check out these 30 meatless instant pot freezer meals to start the year out right, especially if you just got a new instant pot for the holidays!

They're all vegetarian, and if they're not already vegan, I've included vegan options. Most of the recipes are gluten-free so your family can enjoy these meals with multiple restrictions. I'll also let you know a few of my tips and tricks for using your instant pot if you haven't used one before or you just want to learn a bit more about this mystery machine.

Can I still use my slow cooker?

Yes! All of the recipes include the OG slow cooker method or, in some cases, even stove-top cooking method. Oh my! As a rule of thumb, if you want to convert your own slow cooker recipes, here's how I roll:

8 hours on low, slow cooker: 30 minutes on high pressure, instant pot
4 hours on low, slow cooker: 15 minutes on high pressure, instant pot

Generally, that works out pretty well, and I allow the pressure to naturally release on those times.

How do I freeze and reheat these recipes?

For freezing, I highly recommend using these super cool reusable silicone freezer bags and making sure they lie flat when you first freeze them to save space so you can stack them up in your freezer.

But you can also use freezer-friendly canning jars and these reusable lids. The handy thing about the jar method is that this way freezes the meals into cylinders, which means once you defrost it enough to slide it out of the jar, you can just plop that dinner popsicle right into your instant pot to reheat! Win!

So, reheating. You can reheat however you like, really. Stove top, oven, toaster oven. I don't own a microwave, so I don't use that. But, if you want to use your instant pot, here's what to do in most cases.

Leave your freezer bag in the refrigerator overnight to thaw. Use your SAUTE MODE to warm the meal through. It usually takes about 5 to 10 minutes. If necessary, complete the dairy portion of the meal. This will be necessary if there was dairy involved and you froze the meal prior to the dairy step. I really recommend this because adding the dairy isn't a big step and you have to warm up the meal anyway, so Win-Win.

In case you're wondering why you don't pressurize the dairy, it splits under pressure and sorta curdles, it's super gross looking. Ask me how I know! I totally thought a little cream would be fine. I worked it out and reheated it and made it less gross, but still, don't do it!

TL;DR

So, to sum up, cook the pressurized portion of the instant pot meal, freeze (pro tip: write the dairy instructions on a card taped to the bag). Thaw it in the fridge overnight. Reheat and add your dairy on the saute function of your instant pot. Make rice or pasta if necessary to serve.

Why is this thing so scary?

I know, right? It's like, pressurized and you can't peek at your food and internet horror stories and such. I'll admit it, when I first got it, I made Mr. Meaty run it for me for a while. I was scared of it. I let it own me.

But you know, I got over it. Just like I eventually got over the same fear of my pressure canner. I did this, you can do this. I am a naturally (VERY) clumsy person. I am not dead. So, it will not kill you either. You should totally not do dumb things like open it while it's running or let little kids open it and such. Use sound judgement. And check out these safety tips.

But, it works and it's safe and it's totally worth it. It's amazing at beans and rice and boiled eggs for one thing. Seriously amazing. For those three staples alone all vegetarians should consider owning one. I now own two after taking literally years to be talked into one because I genuinely thought they were primarily for cooking meat.

So, don't be stubborn like I was, embrace this puppy and be happy cooking your dry beans in an hour. It's awesome.

30 Meatless Instant Pot Freezer Meals

SOUPS, STEWS & CHOWDERS

Vegetable Chowder — **VEGETABLE CHOWDER**
Vegetable chowder is one of our all-time favorite meals. And now we're doing it Paleo-style, so it's gluten-free and grain-free Paleo vegetable chowder. I've given you vegan alternatives if you need them as well as freezer instructions.

CURRIES & SAUCES

DESSERTS

**HOMEMADE APPLESAUCE**
Homemade applesauce is stupid easy. I mean, seriously. I know, I know. You hear that a lot on the internet. But this is easy for real!

GET RECIPE

Cranberry Sauce IP — **CRANBERRY SAUCE**
Canned cranberry sauce is chock full of high fructose corn syrup and other nasty stuff. So make your own delicious homemade sauce in your instant pot!

GET RECIPE

Love it? Pin it!

7 New Year good luck recipes

December 31, 2019 By Kristi

Minestrone

Ring in the new year in style with these 7 New Year good luck recipes that will bring you abundance. And, they'll be tasty, too! While the southern tradition is to have black-eyed peas and collard greens, New Year's traditions from around the world vary from 12 grapes at midnight (Spain) to tasty tamales (Mexico), so expand your New Year's day menu to include a few of these tasty treats.

Check out these 7 New Year good luck recipes

1. Black-Eyed Pea Minestrone

Trade out some of the beans for black-eyed peas in this masterpiece, which can be made with all sorts of leftovers. It's a great crisper-cleaner-outer in my experience. So use it for all of your new year's needs, throw those collards in, too! Why not!

Tamales

2. Tamales

Hello! I love these corn and black bean tamales and they'd be a great way to celebrate the Mexican New Year tradition. And, if you wanted to get super into it, you could combine two traditions and replace part of the black beans with black-eyed peas! Bonus.

Black Bean Soup

3. Black-Eyed Black Bean Soup

Swap out about one-fourth of your black beans for black-eyed peas in this delicious black bean soup for a black-eyed pea dish that, you know, still tastes delicious. Win.

Vegan Chili

4. Vegan Chili with Black-Eyed Peas

Third verse same as the first. Just mix in some black-eyed peas instead of using all black beans in this delicious vegan slow cooker chili and you'll be all set for the new year. I've chosen my top three favorite black bean recipes, but you can really pick any black bean recipe to swap in black-eyed peas! I think it'd be great in a 7-layer dip, too.

Dal Makhani | @VeggieConverter #slowcooker

5. Dal Makhani

OK, this might be a stretch. But, Italians celebrate with a lentil stew called cotechino con lenticchie, and well, Dal Makhani is one of my favorite lentil dishes. So good and it's kind of a stew. I skip the sausage that the Italians serve alongside the lentil stew, but you do you. The lentils represent money and good fortune. You can also find a yummy red lentil soup in my Super Easy Vegetarian Slow Cooker Cookbook. It's a delicious, light Mediterranean-inspired soup.

Paleo Chicken Noodle Soup Recipe | @VeggieConverter

6. Chicken Soba Noodle Soup

Sub in some buckwheat soba noodles for the rice noodles and have yourself a merry little new year with this delicious chicken noodle soup (use chickpeas for a vegan version). The Japanese tradition of eating soba noodles at midnight on New Year's Eve dates back to the 17th century, and the long noodles symbolize longevity and prosperity.

7. Hoppin John Sliders

My traditional favorite meal is a burger that incorporates slow cooker hoppin' john, made of creamy black-eyed peas, with collard greens mixed in. You mix them with gluten-free breadcrumbs and mold the hoppin' john into sliders or nuggets for a tasty, easy-to-eat good luck meal.

Note: Soak and Cook Dry Beans

If you're starting out with dry black-eyed peas, here's how to cook them in your slow cooker.

And don't forget to follow the Spanish tradition on New Year's Eve and eat your 12 grapes at midnight! Enjoy!

Chickpea Parmesan

December 26, 2019 By Kristi

Instant pot chickpea parmesan is one of my new favorites. It's so incredibly simple. If you use premade sauce, it's stupid easy. You can even use already cooked chickpeas and reduce the cooking time. I absolutely love this dish, which is a riff on chicken parmesan, so you could also call this vegetarian "chicken" parmesan if you like.

My first parmesan love is eggplant parmesan, an Italian restaurant classic. I enjoy it every year on my birthday at a local restaurant that has a free birthday meal and it's so tasty. The full breaded and baked version is kind of a lot of work to make yourself, but it's worth it.

I have a few versions of eggplant parmesan and its related culinary adventures here on the site like eggplant tian and eggplant caponata. But man, I'm cheating on my eggplant and I'm loving it. I'll have to try an eggplant version in the instant pot now that I've figured this out though. I love how easy this is to throw together!

I hope you love this as much as I do. You can easily make this recipe vegan by using nondairy cheese or a "cheesy" vegan topping in lieu of the mozzarella.

Chickpea Parmesan

Ingredients

1/2 cup dry chickpeas

2 cups vegetable broth

2 cups marinara sauce

1 cup mozzarella, for serving

fresh basil, for serving

Instant Pot Method

Place all ingredients except mozzarella and basil in instant pot and cook on low pressure for 30 minutes.

Top with cheese and basil.

Serve over noodles.

Note: If you use precooked chickpeas, reduce your cook time to 15 minutes.

Slow Cooker Method

Place all ingredients except mozzarella and basil in slow cooker and cook on low for 8 hours.

Top with cheese and basil.

Serve over noodles.

Note: If you use precooked chickpeas, reduce your cook time to 4 hours.

Yield: 4

Chickpea Parmesan

Instant pot chickpea parmesan is one of my new favorites. It's so incredibly simple. If you use premade sauce, it's stupid easy.

Prep Time 5 minutes

Cook Time 30 minutes

Additional Time 10 minutes

Total Time 45 minutes

Ingredients

1/2 cup dry chickpeas
2 cups vegetable broth
2 cups marinara sauce
1 cup mozzarella, for serving
fresh basil, for serving

Instructions

Place all ingredients except mozzarella and basil in instant pot and cook on low pressure for 30 minutes.
Top with cheese and basil.
Serve over noodles.

Instant Pot Cream of Mushroom Soup

December 11, 2019 By Kristi

Cream of mushroom soup is one of those cans that's in every slow cooker recipe known to man. OK, I exaggerate...a tad. But, you don't have to use the canned stuff to enjoy the slow cooker recipes you've come to know and love! You can make preservative-free versions of your favorite cream of whatever soups at home right in your instant pot in no time!

Don't have an instant pot? No worries. Use the slow cooker method.

And the best part? If you want to make it vegan or gluten-free or keto or whatever dietary concerns you have, you can adjust the recipe accordingly. To change the cream of mushroom to cream of chickpea (chicken) or celery or broccoli, just swap in an equal amount of that ingredient.

Instant Pot Cream of Mushroom Soup

Ingredients

24 ounces baby portabella mushrooms, sliced

1 onion, sliced

1/4 cup butter (or coconut oil if vegan)

1 tablespoon

1/4 cup gluten-free flour

5 cups vegetable broth

2 teaspoons thyme

1 tablespoon minced garlic

1 tablespoon salt

1 cup heavy cream (or coconut cream if vegan)

Instant Pot Method

Use the instant pot saute mode on high to melt butter.

Add mushrooms and stir to coat.

Cook for 5 minutes.

Add vinegar.

Cook for 5 more minutes.

Reserve about a cup of mushrooms, set aside.

Add onions and cook for about 5 minutes.

Add flour and coat mushrooms and onions.

Add broth, thyme, and garlic.

Stir and switch to high pressure for 5 minutes.

Quick-release when finished.

Use an immersion blender to blend the soup.

Add reserved mushrooms back in and stir well.

Serve or use in recipes as directed.

Slow Cooker Method

On your stovetop, saute mushrooms in butter and stir to coat.

Cook for 5 minutes.

Add vinegar.

Cook for 5 more minutes.

Reserve about a cup of mushrooms, set aside.

Add onions and cook for about 5 minutes.

Add flour and coat mushrooms and onions.

Add broth, thyme, and garlic.

Stir and place all but reserved mushrooms in a 4-quart slow cooker.

Cook on low for 4 hours

Use an immersion blender to blend the soup.

Add reserved mushrooms back in and stir well.

Serve or use in recipes as directed.

Use your homemade cream of mushroom soup in...

Green Bean Casserole

Chickpea Broccoli Rice Casserole

Slow Cooker Potato Soup

Yield: 12

Cream of Mushroom Soup

Instant pot cream of mushroom soup: You can make preservative-free versions of your favorite cream of whatever soups at home in no time!

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 35 minutes

Ingredients

24 ounces baby portabella mushrooms, sliced
1 onion, sliced
1/4 cup butter
1 tablespoon apple cider vinegar
1/4 cup gluten-free flour
5 cups vegetable broth
2 teaspoons thyme
1 tablespoon minced garlic
1 tablespoon salt
1 cup heavy cream

Instructions

Use the saute mode on high to melt butter.

Add mushrooms and stir to coat.

Cook for 5 minutes.

Add vinegar.

Cook for 5 more minutes.

Reserve about a cup of mushrooms, set aside.

Add onions and cook for about 5 minutes.

Add flour and coat mushrooms and onions.

Add broth, thyme, and garlic.

Stir and switch to high pressure for 5 minutes.

Quick-release when finished.

Use an immersion blender to blend the soup.

Add reserved mushrooms back in and stir well.

Serve or use in recipes as directed.

Tikka Masala Mash Pie

November 30, 2019 By Kristi

Tikka Masala Mash Pie is a dream creation of sorts. I was having a conversation with Mr. Meaty on our way to Costco and I dreamed up a dish...Tikka Masala Pot Pie or Shepherd's Pie. My first thought was to put it all inside a samosa shell. But I decided that, while delicious, was a little much on the carbtastic side for a weeknight for me. Maybe for Sunday dinner later.

So, I went with Shepherd's pie style instead.

I'm offering this baby in several versions. My personal favorite is paneer tikka with Bombay potato mash. But if you're keto, you'll want to try the chicken tikka a la Two Sleevers with cauliflower mash. It's fantastic, too, but, of course, not vegetarian. 🙂 Whatever meal plan you follow, enjoy, and eat heartily!

You can also use the fabulous butter chickpeas recipe from my new cookbook. Or, if you have leftover turkey from thanksgiving, use it up instead of chicken by making Turkey Tikka Masala with Urvashi's Tikka Masala recipe.

If you have leftover mashed potatoes, use those, too. It's a great way to use leftovers without getting tired of the same old flavors. And if you're looking for more uses for leftovers, check out this Thanksgiving leftovers post!

So, the end result of my dream is a Tikka Masala Mash Pie, which is a Shepherd's pie style pie, a tikka topped with Bombay potato mash. It has turkey, chicken, paneer and chickpea options.

Check Out My New Cookbook...

You can find more recipes like Butter Chickpeas in my new cookbook. Whether you are a dedicated vegan, a moderate vegetarian, or just a weekend herbivore, The Super Easy Vegetarian Slow Cooker Cookbook is your simple source for recipes that fit into your busy life. With 115 delicious, hands-off recipes, it proves you can spend minutes in the kitchen and still have a delicious end result.

The Super Easy Vegetarian Slow Cooker Cookbook is filled with simple dishes that involve no pre-cooking and that rarely exceed 10 minutes of prep time. Simply load your slow cooker (or Instant Pot) with raw ingredients, go about your day, and return to a ready-to-serve meal.

Tikka Masala Mash Pie

Serves 8

Ingredients

Tikka

Chicken Tikka Masala OR

Butter Chickpeas OR

*Turkey Tikka Masala use turkey in place of chicken OR

Paneer Tikka use 6 ounces Paneer in place of chicken in the Tikka Masala

Bombay Mash

4 Yukon gold potatoes, cubed OR 1 Cauliflower

1/2 tablespoon lemon juice

1/2 tablespoon garam masala

1/2 tablespoon coriander

1 tablespoon cumin

1/4 teaspoon cayenne

1/4 teaspoon turmeric

1/4 teaspoon garlic powder

1/2 tablespoon dried fenugreek

1/2 tablespoon ginger paste

1/4 teaspoon amchur (dried mango powder, optional)

1/4 teaspoon chaat masala (optional)

1/2 teaspoon salt

1 teaspoon sesame oil

2 small carrots, diced small

1/2 green pepper, diced small

1/2 cup peas

1/2 cup heavy cream

Fresh cilantro and naan for serving.

Sunday samosa pot pie option

2 cups maida flour (or gluten-free flour)

2 tablespoons oil

1/4 teaspoon salt

1/2 cup water

Method

Bake potato or cauliflower for 1 hour at 350 degrees Fahrenheit with remaining ingredients except for carrots, pepper, peas, and cream.

Mash.

Add cream.

Parboil carrots and bell pepper for 5 minutes.

Stir carrots, bell pepper, and peas into the mash.

Layer tikka in serving dish.

Top with mash.

Broil on high in the oven for about 5 minutes.

Garnish with cilantro if desired and serve with naan.

For Sunday pot pie, mix flour with oil until it looks like breadcrumbs. Add water and knead into a firm dough. Add a bit more water if needed. Roll out dough to the size of your pot or pie dish.

For bubbly samosa crust, fry in hot oil until golden brown and bubbly. Then place the fried crust on top of your pie. Alternatively, you can place the raw dough on top and bake the whole pie at 400 degrees Fahrenheit for 20 to 25 minutes. It won't be bubbly, but there is less risk of breakage.

Instant Pot Method

Cook Indian butter chickpeas or tikka masala or paneer via instant pot method.

Add your potatoes and the spices and lemon juice to your instant pot along with 1/2 cup of water.

Cook on high pressure for 4 minutes.

Allow pressure to release naturally for 10 minutes.

Add cream and switch to saute mode.

Mash and add peas, peppers and carrots.

Place tikka in a cast iron or other oven-safe dish. Top with bombay potatoes. Broil for about 5 minutes until potatoes are golden brown.

*For leftover turkey and mashed potatoes method. Prepare masala sauce in blender. Mix turkey with masala sauce in your dish (I use a cast iron pot), skip marinade and add about 1/2 to a cup of cream or yogurt to the sauce instead.

Add the previously cooked mash on top with the carrots and all. Bake at 350 degrees Fahrenheit for 30 minutes. Switch to broil for 5 minutes to brown the top of the potatoes.

Serve.

The Super Easy Vegetarian Slow Cooker Cookbook

Want more vegetarian and vegan recipes you'll love? Check out my first cookbook! I'm so excited about it and I hope you'll love it. You can find more information about it right HERE.

Indian Butter Chickpeas, an option in this Tikka Mash Pie, is updated and featured as just one of 115+ yummy vegetarian recipes in the cookbook!

Recipe card

Yield: 8

Tikka Masala Mash Pie

Tikka Masala Mash Pie is a dream creation of Shepherd's pie style tikka topped with bombay potato mash. It has turkey, chicken, paneer & chickpea options!

Prep Time 10 minutes

Total Time 10 minutes

Ingredients

TIKKA:
Chicken Tikka Masala OR
Butter Chickpeas recipe from Super Easy Vegetarian Slow Cooker (recipe card below) OR
*Turkey Tikka Masala use turkey in place of chicken OR
Paneer Tikka use 6 ounces Paneer in place of chicken in the Tikka Masala
BOMBAY MASH:
4 Yukon gold potatoes, cubed OR 1 Cauliflower
1/2 tablespoon lemon juice
1/2 tablespoon garam masala
1/2 tablespoon coriander
1 tablespoon cumin
1/4 teaspoon cayenne
1/4 teaspoon turmeric
1/4 teaspoon garlic powder
1/2 tablespoon dried fenugreek
1/2 tablespoon ginger paste
1/4 teaspoon amchur (dried mango powder, optional)
1/4 teaspoon chaat masala (optional)
1/2 teaspoon salt
1 teaspoon sesame oil
2 small carrots, diced small
1/2 green pepper, diced small
1/2 cup peas
1/2 cup heavy cream
Fresh cilantro and naan for serving.
SUNDAY SAMOSA PIE CRUST (OPTIONAL INGREDIENTS)
2 cups maida flour (or gluten-free flour)
2 tablespoons oil
1/4 teaspoon salt
1/2 cup water

Instructions

Instant Pot Method

Cook Indian butter chickpeas or tikka masala or paneer via instant pot method.

Add your potatoes and the spices and lemon juice to your instant pot along with 1/2 cup of water.

Cook on high pressure for 4 minutes.

Allow pressure to release naturally for 10 minutes.

Add cream and switch to saute mode.

Mash and add peas, peppers and carrots.

Place tikka in a cast iron or other oven-safe dish. Top with bombay potatoes. Broil for about 5 minutes until potatoes are golden brown.

Squash Casserole

November 27, 2019 By Kristi

Squash casserole may not be something you've had on your dinner table unless you grew up in the south. Mr. Meaty introduced me to squash casserole not long after we were married. I didn't grow up down here in Atlanta really. I'm from everywhere and nowhere as my dad worked for the Air Force and we moved around quite a bit.

OG squash casserole is a tasty concoction of onions, cheddar cheese, sour cream and, of course, yellow squash. Neither Mr. Meaty nor I are really fans of yellow squash. It's usually watery and bland and not that exciting. But, throw those beauties into squash casserole and we're big fans.

I decided to tinker with perfection when we had four squash in our Misfits Market box recently. I thought, hey, I'll add an extra kick of flavor, why not? So, I added a bit of curry. If you want traditional cheesy and still delicious southern squash casserole, just leave out the curry and you're good!

I loved the curry flavor, Mr. Meaty liked it but said he nostalgically prefers the traditional casserole. You do you. I've listed the curry as an optional ingredient. I think you could add just about any of your favorite spices in that slot, too. Taco seasoning could be fantastic.

Squash Casserole

Ingredients

1 tablespoon avocado oil

4 yellow squash, sliced into rounds

1 onion, sliced

1 cup shredded cheddar cheese

1/2 cup sour cream or yogurt

2 tablespoons curry powder (optional)

Salt to taste

3/4 cup gluten-free breadcrumbs

Method

Saute squash and onion in oil for about 10 minutes to soften before baking.

Mix cheese, sour cream, and spices in a small bowl.

Add squash mixture to a greased 13 x 9 baking pan and mix in sour cream mixture.

Top with breadcrumbs.

Bake at 350° Fahrenheit for 20-30 minutes until bubbly and browned on top.

Yield: 12

Curry Squash Casserole

Squash casserole is a tasty concoction of onions, cheddar cheese, sour cream, and yellow squash. We're not big yellow squash fans, except in this casserole.

Prep Time 10 minutes

Cook Time 40 minutes

Total Time 50 minutes

Ingredients

1 tablespoon avocado oil
4 yellow squash, sliced into rounds
1 onion, sliced
1 cup shredded cheddar cheese
1/2 cup sour cream or yogurt
2 tablespoons curry powder (optional)
Salt to taste
3/4 cup gluten-free breadcrumbs

Instructions

Saute squash and onion in oil for about 10 minutes to soften before baking.
Mix cheese, sour cream and spices in a small bowl.
Add squash mixture to a greased 13 x 9 baking pan and mix in sour cream mixture.
Top with breadcrumbs.
Bake at 350° Fahrenheit for 20-30 minutes until bubbly and browned on top.

Clam Potato Chowder

November 20, 2019 By Kristi

Clam potato chowder isn't something I ever thought I'd make. I'm not fond of clams at all. But, you know, I have kids. And they like things. Small Fry, as it turns out, loves clams. Mr. Meaty also loves clam chowder. Tall Fry and I do not love clam chowder. So, this creamy clam potato chowder is light on clams and heavy on potatoes and bacon. We like potatoes and bacon. Next time I might even add corn.

The secret for Tall Fry and I is to pump up the vegetables and creamy chowder of it all and use the clams as more of a flavoring. So, rather than a traditional clam chowder, I've made a clam potato chowder instead.

Clam Potato Chowder

Ingredients

4 slices bacon, chopped fine

2 onions, chopped fine

1/3 cup gluten-free flour

3 cups water

1 quart vegetable broth

2 pounds potatoes, cut into 1/2-inch pieces

1 bay leaf

1 teaspoon fresh thyme, minced (or 1/4 teaspoon dried)

2 (6.5-ounce) cans clams

1 cup heavy cream

2 tablespoons minced fresh parsley (or 2 teaspoons dried)

salt and pepper

Dutch Oven Method

Add bacon to Dutch oven over medium heat. Cook until crisp, 5 to 7 minutes. Set aside, leaving grease in oven.

Add onion and cook 5 to 7 minutes.

Stir in flour and cook for about 1 minute.

Add water and broth to Dutch oven, stir to remove any lumps and scrape up any browned bits.

Add thyme, potatoes and bay leaf.

Bring to simmer and cook for about 25 minutes or until potatoes are tender.

Discard bay leaf.

Stir in clams, cream, cooked bacon, and parsley.

Heat through about 1 minute.

Salt and pepper to taste.

Serve.

Instant Pot Method

Use saute mode on medium. Add bacon, cook until crisp, 5 to 7 minutes. Set aside, leaving grease in oven.

Add onion and cook 5 to 7 minutes.

Stir in flour and cook for about 1 minute.

Add water and broth to instant pot, stir to remove any lumps and scrape up any browned bits.

Add thyme, potatoes and bay leaf.

Cook on high pressure for 10 minutes, allow pressure to release naturally.

Discard bay leaf.

Stir in clams, cream, cooked bacon, and parsley.

Heat through about 1 minute on saute mode, medium.

Salt and pepper to taste.

Serve.

Yield: 12

Clam Potato Chowder

This creamy clam potato chowder is light on clams and heavy on potatoes and bacon. We like potatoes and bacon. Next time I might even add corn.

Prep Time 10 minutes

Cook Time 45 minutes

Total Time 55 minutes

Ingredients

4 slices bacon, chopped fine
2 onions, chopped fine
1/3 cup gluten-free flour
3 cups water
1 quart vegetable broth
2 pounds potatoes, cut into 1/2-inch pieces
1 bay leaf
1 teaspoon fresh thyme, minced (or 1/4 teaspoon dried)
2 (6.5-ounce) cans clams
1 cup heavy cream
2 tablespoons minced fresh parsley (or 2 teaspoons dried)
salt and pepper

Instructions

Dutch Oven Method

Add bacon to Dutch oven over medium heat. Cook until crisp, 5 to 7 minutes. Set aside, leaving grease in oven.

Add onion and cook 5 to 7 minutes.

Stir in flour and cook for about 1 minute.

Add water and broth to Dutch oven, stir to remove any lumps and scrape up any browned bits.

Add thyme, potatoes and bay leaf.

Bring to simmer and cook for about 25 minutes or until potatoes are tender.

Discard bay leaf.

Stir in clams, cream, cooked bacon, and parsley.

Heat through about 1 minute.

Salt and pepper to taste.

Serve.

Instant Pot Method

Use saute mode on medium. Add bacon, cook until crisp, 5 to 7 minutes. Set aside, leaving grease in oven.

Add onion and cook 5 to 7 minutes.

Stir in flour and cook for about 1 minute.

Add water and broth to Dutch oven, stir to remove any lumps and scrape up any browned bits.

Add thyme, potatoes and bay leaf.

Cook on high pressure for 10 minutes, allow pressure to release naturally.

Discard bay leaf.

Stir in clams, cream, cooked bacon, and parsley.

Heat through about 1 minute on saute mode, medium.

Salt and pepper to taste.

Serve.

The Super Easy Vegetarian Slow Cooker Cookbook

November 17, 2019 By Kristi

Fill slow cooker with delicious vegetarian ingredients. Walk away. That simple.

Whether you are a dedicated vegan, a moderate vegetarian, or just a weekend herbivore, The Super Easy Vegetarian Slow Cooker Cookbook is your simple source for recipes that fit into your busy life. With more than 115 delicious, hands-off recipes, it proves you can spend minutes in the kitchen and still have a delicious end result.

A vegetarian slow cooker cookbook this good contains:

Clutter-free―You’ll be shocked at how much time you save after you declutter and organize your kitchen.
At arm’s length―This slow cooker cookbook has a full list of staple ingredients for your pantry and refrigerator so recipes like Indian Butter Chickpeas and Mushroom and Pepper Fajitas are always ready to go.
Homemade ketchup?―The long unanswered question, “Why would I make my own ketchup?” is finally answered in this slow cooker cookbook, along with many other household staples you may never buy again.

Make The Super Easy Vegetarian Slow Cooker Cookbook resource for tasty vegetarian recipes so easy to prepare, they almost make themselves.

Endorsements of The Super Easy Vegetarian Slow Cooker Cookbook...

"Kristi Arnold vanquishes the stress of the 'what’s for dinner' conundrum once and for all with a tempting collection of vegetarian recipes the whole family will be able to enjoy together. From store-cupboard staples to vegetarian versions of kitchen classics like Irish Stew and Butter Chicken, Kristi’s Super Easy Vegetarian Slow Cooker Cookbook has recipes for every occasion. Her friendly writing style and common sense approach make this the perfect cookbook for any busy family, whether they have been vegetarian for years or just want to reduce the amount of meat they eat."

April J Harris

Writer, speaker and founder of AprilJHarris.com

"Kristi gives you all the details and recipes you need to make almost effortless vegetarian food right in your slow cooker. There are recipes for staples like yogurt, how to make your own sourdough starter, and so much more - you need this book!"

Kathy Hester

author Vegan Cooking in Your Air Fryer and Gluten-free Vegan Cooking in Your Instant Pot

Take a peek inside...

Preorder freebies!!

And, if you PREORDER before the book is officially released. I have some free goodies for you! Just enter your name, email address and receipt number (Amazon calls it an order number) in the boxes. Head to the preorder form at the top of the page to enter your information.

You'll receive instructions on how to get your awesome freebies. Thank you so much to all of you who preorder the book. Preorders are super important for book sales (I'm no expert, but my publisher tells me this) so I'm incredibly grateful for every single order. Thank you!!

Here are the freebies you'll receive:

Baby Steps to Clean, Healthy Eating mini ebook
Cooking with Essential Oils mini ebook &
Cooking with Essential Oils printable
Converting fresh herbs to dry herbs printable

If you haven't preordered yet and would like to, please head HERE to learn more about the cookbook and order.

Don't see the preorder form above? Head HERE to enter your email and shoot me an email with the receipt information at [email protected]

KRISTI ARNOLD is a former newspaper reporter and editor who developed a love of vegetarian slow cooking over the course of her "blended-eater" family's journey into a healthy, toxin-free lifestyle. She is the creator of VeggieConverter.com, a website that transforms traditional recipe favorites into easy, organic, and (mostly) vegetarian meals that any family can enjoy together.

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SOUPS, STEWS & CHOWDERS

CURRIES & SAUCES

DESSERTS

SOUPS, STEWS & CHOWDERS

CURRIES & SAUCES

DESSERTS

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Fill slow cooker with delicious vegetarian ingredients. Walk away. That simple.

A vegetarian slow cooker cookbook this good contains:

Endorsements of The Super Easy Vegetarian Slow Cooker Cookbook...

Take a peek inside...

Preorder freebies!!

Here are the freebies you'll receive:

Baby Steps to Clean, Healthy Eating mini ebook

Cooking with Essential Oils mini ebook &

Cooking with Essential Oils printable

Converting fresh herbs to dry herbs printable