In my organic delivery box from Misfits Market, I received a lot of parsnips! Typically, when I make parsnips, I roast them along with other veggies. Parsnips are also delicious in soup recipes and as a substitute for mashed potatoes. But I wanted to experience parsnips in a different way this time, so I thought that incorporating the roasted parsnips within a hummus dip would make for an amazing Parsnip Recipe! Roasting parsnips brings out the sweetness in them, which brings a touch of sweetness to the Parsnip Recipe. Pair this Parsnip Recipe with pretzels or tortilla chips as a healthy way to fulfill your sweet and salty craving!
Roasted Parsnip Hummus
Ingredients
Roasting Phase Ingredients:
- 5-6 cups parsnips peeled and cut into 1-inch pieces (4 large parsnips)
- 1 large red onion cut into chunks (peeled, cut in half, and then cut each half into about 4-6 pieces)
- 8 cloves of garlic
- 2 T extra virgin olive oil
- 1/2 teas salt
- 1/2 teas black pepper
- Cooking spray
Blender Phase Ingredients:
- 1 ½- 2 ½ cups water
- 1 15.5 oz can of chickpeas drained
- 1/2 teas salt
- 1/2 teas black pepper
- 1 teas cumin
- 1/2 teas hot smoked paprika
- 1/2 teas sweet paprika
- Juice of 2 large lemons or 4 small lemons
- 1/2 teas crushed red peppers
- 2 teas fresh thyme
- 3 T extra virgin olive oil
Instructions
Roasting Phase:
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Preheat oven to 425.
Do you ever have a surplus of veggies that you are not sure what to do with before they go bad? My favorite way to use a surplus of veggies, is to roast them and then make a Roasted Veggie Dip Recipe! In one of my Mistfits Market boxes, I had received a lot of organic squash, zucchini and peppers, so I figured that it would be fun to turn all of those into an amazing Roasted Veggie Dip Recipe! This one may be my favorite yet!
Roasted Summer Squash Pepper Dip
Ingredients
Roasting Phase Ingredients: • 3 small yellow squash peeled, cut in quarters longways and then cut in half (wide-wise) • 2 medium zucchinis peeled, cut in quarters longways and then cut in half (wide-wise)* • 1 red bell pepper cut in thick strips • 1 yellow bell pepper cut in thick strips • 6 cloves of garlic • 4 T olive oil • 1 teas salt • 1 teas black pepper
Blender Phase Ingredients: • 3 T tahini • Juice of 2 lemons (yielding 4 T lemon juice) • 1 T olive oil • ½ cup water • 1/2 teas salt • ½ teas black pepper • ½ teas crushed red pepper*
Instructions
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Preheat oven to 450.
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In a large mixing bowl, combine zucchinis, squash peppers, garlic, olive oil, salt, and black pepper.
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Spread evenly the contents of mixing bowl in a baking sheet sprayed with cooking spray.
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Place baking sheet in oven, cook for 20-35 minutes until the zucchinis and squash pieces are soft (depending on how large your zucchini / squash pieces are, cooking times may vary – you will know they are done when you can easily stick a fork into it).
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When cooking is done, remove pan from oven, and let cool for about 20 minutes.
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Place all Roasting phase and all blender phase ingredients in a blender, and blend until smooth.
* Crushed red peppers give this dip a spicy kick. If you don’t like spicy, you can reduce the amount or omit.
I used the Vitamix to make this recipe. The Vitamix is perfect and amazing for making dips like this and hummus! If you don’t have a Vitamix, a regular blender or a large food processor should work just fine but you may have to blend a little longer than you would with the Vitamix.
You can serve with veggies, bread, pita chips, or use as a spread on a sandwich.
If you are in the mood to try another Roasted Veggie Dip Recipe, also check out: Roasted Eggplant and Red Pepper Spread; Roasted Zucchini Red Pepper Garlic Dip
This is a perfect recipe to make ahead for weekday lunches and snacks, and also a perfect one to bring to a party (this tastes so good that your friends would never notice that it is healthy and plant-based)!
Who doesn’t love going to a Mexican restaurant and eating their homemade salsa?!? It tastes so much better than the kind you can get in a jar. This Homemade Salsa Recipe is healthy and delicious! It also happens to be oil free (it’s so yummy, it doesn’t need any oil at all!).
Restaurant Style Chipotle Salsa
Ingredients
- 1 garlic clove
- 1 medium/small red onion quartered
- 2 limes, juice of
- 1 chipotle pepper from a can in adobo sauce, plus 2 teas of adobo sauce
- 1/2 of a jalapeno pepper (seeded)
- 1 Handful of cilantro leaves (around ½ cup)
- 1 14.5 oz can of fire roasted diced tomatoes
- 1/2 teas salt
- 1/4 teas cumin
Instructions
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Put all ingredients in a food processor.
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Process until it reaches your desired consistency.
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Serve with chips or as a topping.
Try this Homemade Salsa Recipe to accompany one of my other recipes: Amazing Black Bean Instant Pot Soup, Instant Pot – Mexican Fajita Quinoa Soup, Instant Pot Pinto Beans, Instant Pot Black Beans, One Pot – Mexican Fajita Quinoa Soup
I love Minestrone Soup! This Minestrone Soup Recipe is delicious and is packed with a lot of veggies! To boost its health factor, it includes farro instead of pasta! Farro is amazing in soups, so you won’t even miss the pasta! This Minestrone Soup Recipe may take some time to make, but it is a perfect meal to make ahead. It is easy to reheat for lunches / dinners and freezes well. Another bonus is that you cook it all in one pot! No one wants to use and clean more than one pot!
One Pot Farro Veggie Loaded Minestrone Soup Recipe
Ingredients
- 2 T olive oil
- 1 large red onion chopped
- 1 green pepper chopped
- 2 cups celery chopped
- 1 1/2 cups chopped carrots
- 1/2 teas salt
- 1/2 teas black pepper
- 8 cloves garlic chopped
- 6 cups vegetable broth (or chicken broth)
- 2 cups water
- 1 14.5 oz can of petite diced tomatoes
- 1/2 cup fresh parsley chopped
- 1 T fresh rosemary chopped
- 1/4 teas crushed red peppers
- 1/4 teas dried oregano
- 1/4 teas fennel seed
- 1 bay leaf
- 1/2 cup farro (uncooked)
- 1/2 cup lentils (uncooked)
- 1 15.5 oz can of white beans (drained and rinsed) (I used Great Northern beans)
- 2 cups chopped spinach
- 1 lemon, juice of
Instructions
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Over medium-high heat in Dutch oven or pot, with the olive oil, sauté onions, carrots, celery, green pepper, salt and black pepper for 10 minutes.
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Turn down heat to medium, add garlic and sauté for 1 minute more.
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Add broth, water, tomatoes, parsley, rosemary, crushed red peppers, oregano, fennel seed, bay leaf, farro and lentils; stir, cover with lid and cook for 25 minutes.
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Remove lid, add beans, stir, cover again with lid and cook for another 35 minutes.
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Remove lid, spinach and lemon juice and cook for 1 minute.
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Disregard bay leaf.
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Serve in bowls and garnish with fresh chopped basil.
Food Prep Tips: This can be made ahead on a food prep. It is easy to reheat for lunches / dinners and freezes well. Another bonus is that you cook it all in one pot! No one wants to use and clean more than one pot!
If you are looking for other one pot meals, check out some of my other one pot recipes: One Pot Butternut Squash Chili, One Pot – Mexican Fajita Quinoa Soup, One Pot Farro Tuscan Veggie Soup, One Pot – Quinoa White Bean and Greens Soup.
This Instant Pot Broccoli Recipe is healthy, delicious and comforting! With the Instant Pot, this recipe comes together quickly for an easy weeknight meal. I think pearl couscous is fun to eat, and this Instant Pot Broccoli Recipe is loaded with nutrient packed broccoli, making it a healthy and fun eat!
Instant Pot Broccoli and Pearl Couscous
Ingredients
- 2 T olive oil
- 1 cup carrots chopped
- 1 cup celery chopped
- 1 sweet onion chopped
- 1/2 teas black pepper
- 1 teas salt
- 10 cloves of garlic chopped
- 1/3 cup dry white wine
- 4 cups vegetable or chicken broth
- 1 cup whole wheat pearl couscous
- 1 teas cumin
- 1 teas turmeric
- 1/2 teas crushed red peppers
- 3 cups broccoli cut in small florets
- 1 lemon, juice of
Instructions
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In the Instant Pot, under the sauté setting, sauté carrots, celery, onions, salt, black pepper and olive oil for about 7-8 minutes.
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Then add the garlic and sauté for a minute more.
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Add the wine and cook for 2 minutes.
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Turn off the Instant Pot and add broth, couscous, cumin, turmeric, crushed red peppers and broccoli, and stir.
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Place the lid on the Instant Pot and set to sealing.
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Set the Instant Pot on manual high pressure for 7 minutes. (It will take about 10 minutes to come to pressure).
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When the 7 minutes are up, let the Instant Pot naturally release for 10 minutes.
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Then quick release.
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Add the lemon juice, Stir and Serve.
Food Prep Tip: you can cut up the veggies on a food prep day to make this meal come together even quicker.
Want to try another Instant Pot Broccoli Recipe? Check out these: Instant Pot Broccoli Zucchini Soup, Instant Pot Cauliflower Broccoli Soup, Instant Pot Broccoli Cheese Risotto.
Looking for a delicious Butternut Squash Recipe? This Butternut Squash Recipe has it all – spicy, hearty with a touch of sweet with the Butternut Squash. Butternut Squash is such a fun veggie to use, it tastes great roasted, and is amazing in chili. It will leave your tummy warm and happy! While it is tasty by itself, you can try some fun toppings on it such as avocado, fresh salsa, cheese, sour cream, cilantro, tortilla chips, etc. It is also fun to eat it with toasted corn tortillas or some crusty bread. What is great about this dish is that it can be made in one pot!
One Pot Butternut Squash Chili
Ingredients
- 2 T olive oil
- 1 red bell pepper chopped
- 1 green bell pepper chopped
- 1 sweet onion chopped
- 2 cups celery chopped
- 1 cup carrots chopped
- 2 1/2 cups butternut squash diced
- 1/2 teas salt
- 1/2 teas black pepper
- 4 cups vegetable or chicken broth
- 1 cup water
- 1 15.5 oz can pinto beans rinsed and drained
- 1 15.5 oz can black beans rinsed and drained
- 1 14.5 oz can fire roasted tomatoes
- 1 4.5 oz can chopped green chilis
- 3 T chili powder
- 2 teas coriander
- 2 teas cumin
- 1/2 teas oregano
- 2 teas chipotle pepper paste
- 1/3 cup quinoa (uncooked)
- 2 limes, juice of
- 6 cloves of garlic
Instructions
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Over medium-high heat in Dutch oven or pot, with the olive oil, sauté peppers, onions, carrots, celery, salt and black pepper for 10 minutes.
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Turn down heat to medium, add garlic and sauté for 1 minute more.
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Add all remaining ingredients; stir, turn up heat to high and bring to a boil.
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Then turn down to medium and let simmer covered for 40 minutes.
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Stir, serve and top with toppings (if desired).
Recipe Notes
Fun toppings / accompaniments include avocado, fresh salsa, cheese, sour cream, cilantro, hot sauce, tortilla chips, toasted corn tortillas, crusty bread, etc.
You can make this on a food prep Sunday so that it is easy to heat up for dinners or lunches throughout the week. This also freezes nicely, so it is a great freezer meal.
If you are looking for other one pot meals, check out some of my other one pot recipes: One Pot – Mexican Fajita Quinoa Soup, One Pot Farro Tuscan Veggie Soup, One Pot – Quinoa White Bean and Greens Soup.
I LOVE to make Instant Pot Veggie Soup Recipes! And I LOVE coming up with different versions of Instant Pot Veggie Packed Soup Recipes! This Instant Pot Veggie Packed Soup Recipe incorporates lots of cauliflower and broccoli and will leave your tummy warm and happy!
Instant Pot Cauliflower Broccoli Soup
Ingredients
- 1 white onion chopped
- 1 T vegan butter (or olive oil, regular butter if preferred)
- 1 teas olive oil (optional)
- 1/2 teas black pepper
- 1 teas salt
- 10 cloves of garlic chopped
- 4 small/medium russet potatoes peeled and cut in 1-inch cubes (about 2 ½ - 3 cups)
- 1 small/medium head of cauliflower cut into florets (about 2 ½ - 3 cups)
- 3 cups broccoli florets
- 6 cups vegetable or chicken broth
- 1/4 teas crushed red peppers (optional, add if you want a little kick)
- Chopped scallions (for garnish – optional)
Instructions
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Set Instant Pot to sauté mode and sauté onions with butter/olive oil, salt and black pepper for 5-7 minutes (stirring frequently so they onions don’t stick to the bottom).
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Then add garlic and sauté for 1 minute more.
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Turn off Instant Pot.
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Add to Instant Pot, the broth, potatoes, cauliflower, broccoli, and crushed red peppers (if adding) and stir.
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Place lid on the Instant Pot, set to sealing, and set Instant Pot to manual for 15 minutes.
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When timer is up, let the Instant Pot naturally release for 10 minutes and then quick release.
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Puree with an immersion blender or transfer to a blender and puree.
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Portion soup into bowls, and top with scallions if desired.
This will take about 20 minutes to come to pressure.
If you love Instant Pot Veggie Packed Soup Recipes as much as I do and are looking for other Instant Pot Instant Pot Veggie Packed Soup Recipes, check out these other recipes I posted: Instant Pot Cauliflower Zucchini Soup, Instant Pot Celery Zucchini Soup, Instant Pot Broccoli Zucchini Soup, Instant Pot Split Pea Soup, Chilly Day – Instant Pot Lentil Soup, Instant Pot – Mexican Fajita Quinoa Soup, Amazing Black Bean Instant Pot Soup.
If you didn’t know, my all-time favorite Indian dish of all time is Chicken Tikka Masala! Chicken Tikka Masala is not considered a healthy eat, as it typically may include lots of butter and cream! And it also has chicken, which doesn’t follow my weekday vegetarian plan. I have previously made a Vegetarian Tikka Masala Recipe, and absolutely love the flavor of the sauce! I couldn’t wait to have that sauce again and try out different veggie ingredient variations. This one has made me equally happy! Be sure to check out the tofu version: Veggie Tofu Tikka Masala.
Cauliflower Red Lentil Tikka Masala
Ingredients
- 2 T olive oil
- 1 red bell pepper chopped
- 1 sweet onion chopped
- 1 jalapeno pepper seeded and chopped
- 8 cloves of garlic chopped
- 1 T freshly grated ginger
- 1 28 oz can of crushed tomatoes
- 1 15.5 oz can of chick peas drained and rinsed
- 1 13.5 oz can of reduced fat coconut milk
- 1/2 cup red lentils
- 3 teas garam masala
- 2 teas turmeric
- 1 T ground coriander
- 1/2 teas cardamom
- 2 teas salt
- 1 teas cumin
- 1 teas chili powder
- 1 juice of a lemon
- 2 teas agave nectar
- 1/4 cup chopped cilantro (leaves and stems)
- 1 medium-small head of cauliflower (about 2 ½ - 3 cups)
- 1 bunch of swiss chard chopped (about 3 cups)
- 2 cups spinach
• Extra chopped cilantro for topping • Serve with Rice or Pita or Nan
Instructions
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In a Dutch oven or stock pot, over medium heat, sauté onions and peppers with olive oil for 10 minutes.
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Add garlic and ginger and sauté for 2-3 minutes more.
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Turn heat down to medium low and add crushed tomatoes, coconut milk, lentils, garam masala, turmeric, coriander, cardamom, salt, cumin, chili powder, lemon juice, agave nectar and cilantro – stir well.
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Cover and simmer for 15 minutes.
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Add cauliflower and simmer for 15 minutes more.
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Add swiss chard and simmer for 15 minutes more.
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Serve in bowls with rice and/or nan or by itself!
It’s cold season, so we all need an Immune System Boost Recipe to either kick that cold’s ass or prevent a cold from kicking your ass! During the holiday season, we were not eating as much healthy eats as we normally would with all the holiday parties and holiday fun! So of course, both Jimmy and I caught colds! Starting this year off, and since cold season and winter will still be in effect for a few months, I wanted to create an Immune System Boost Recipe to Boost our immune systems and keep those colds away! I pretty much googled foods to either kick a cold or prevent a cold and put as many of them in a soup that I could. Big ones that kept on coming up in my search were red peppers, celery, carrots, garlic, ginger, broth, chick peas, dark leafy greens and citrus. This Immune System Boost Recipe has all these foods and turned out both delicious and comforting!
Kick My Cold's Ass Veggie Soup
Ingredients
- 1 large red bell pepper chopped
- 1 cup finely chopped celery
- 1 large red onion chopped
- 1 cup carrots chopped
- 2 T olive oil
- 8 cloves of garlic chopped
- 1 T freshly grated ginger
- 8 cups vegetable or chicken broth
- 1 teas salt
- 1/2 teas black pepper
- 1/4 teas crushed red peppers
- 2 teas turmeric
- 1/2 teas dried oregano
- 1/2 cup fresh chopped basil
- 1/2 cup quinoa (uncooked)
- 1 15.5 oz can chick peas rinsed and drained
- 2 Small lemons (Juice of)
- 2 cups fresh spinach chopped
Instructions
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Over medium-high heat in Dutch oven or pot, with the olive oil, sauté peppers, celery, onions, and carrots for 10 minutes.
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Turn down to medium and add garlic and ginger and sauté for 2-4 more minutes.
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Add broth, salt, black pepper, crushed red peppers, turmeric, oregano and chopped basil.
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Turn heat back up to medium high and simmer for 5 minutes uncovered.
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Add the quinoa, chick peas, lemon juice and stir and bring to a boil.
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Turn heat down to medium-low, put the lid back on and simmer for 20 minutes (until quinoa is fully cooked).
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When quinoa is cooked, remove lid and add spinach, and cooked for a few more minutes until spinach is wilted.
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Add 1 cup of water if more liquid is needed.
This soup can also be frozen to keep in your freezer in case you need it in a pinch! Celery is great for heart burn! If your ailment is not so much a cold but is Heart Burn, check out my recipes that may help kick your Heart Burn: Heartburn Relief Veggie Soup and Instant Pot Celery Zucchini Soup.
This Vegan split pea soup recipe is amazing! Until now, when I have had split pea soup, it contained some type of meat, such as ham, ham bone, bacon, pancetta, etc. It is definitely soup season since it is a cold winter up here in Philadelphia, so I was craving some delicious split pea soup, but wanted to try making it healthy and vegan. I was really worried that it would be lacking flavor since I was not including any meat, but I had no reason to worry – this soup was so flavorful, that I didn’t even notice that there was not any meat. If you love split pea soup, but want to keep it healthy and vegan, you should definitely try this recipe!
Instant Pot Split Pea Soup
Ingredients
- 1 large white onion chopped
- 1 green bell pepper chopped
- 1 shallot chopped
- 2 T olive oil
- 8 garlic cloves chopped
- 1 T freshly grated ginger
- 2 T Thai Green Chili paste
- 1/4 cup sherry
- 8 cups vegetable (or chicken) broth
- 16 oz bag of dried green split peas
- 2 small sweet potatoes diced (about 2 cups)
- 1/4 teas black pepper
- 1/4 teas crushed red pepper
- 1 teas salt
- 1/2 teas cumin
- 1/2 teas paprika
- 2 teas coriander
- 1 teas turmeric
Instructions
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Using the sauté setting on the Instant Pot, sauté the onions peppers and shallots for 5 minutes.
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Then add garlic and ginger and sauté for 1 more minute.
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Then add the Thai Green Chili Paste and sherry and stir until well combined, then turn off the Instant Pot.
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Then add all remaining ingredients to the Instant Pot and stir.
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Put the Instant Pot lid on and set to sealed.
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Set the Instant Pot to Manual setting for 20 minutes. It will take around 15 minutes to come to pressure (when the countdown will start).
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When the countdown is completed, let the Instant Pot naturally release for 15 minutes.
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Then quick release.
Recipe Notes
This soup thickens when refrigerated, so if you reheat for leftovers, add some water for desired consistency.
Try some of my other vegan instant pot soup recipes: Instant Pot Broccoli Zucchini Soup, Instant Pot Cauliflower Zucchini Soup, Instant Pot Celery Zucchini Soup, Chilly Day – Instant Pot Lentil Soup, and Instant Pot - Mexican Fajita Quinoa Soup.