This is about Gluten Free Diva Instant Pot Love!
Trust me, this is NOT your mother’s or grandmother’s old-fashioned pressure cooker. This baby has changed my life (and time) in the kitchen. I’m more efficient and more creative as a result of using my Instant Pot.
I’ve owned an Instant Pot since November 2014. Little by inches, it has become the most used appliance in my kitchen arsenal of appliances (don’t ask!!!). So much so that I now own two of them. They are pretty much in constant use. It’s only 10:56 AM and I’ve already made spaghetti squash (cook time 7 minutes) and rice (cook time 22 minutes). My rice picture didn’t make it, but you can see the spaghetti squash before and after. Now you know why this post is about Gluten Free Diva Instant Pot Love!
It’s so easy to make spaghetti squash in the instant pot.
Cut the squash in half the short way (across the middle). Place the two halves in the Instant Pot, on the steamer rack that comes with it. Add one cup of water. Lock the lid in place making sure the sealer knob is turned to the sealed position. Press the “Manual” button. Press the minus sign until it reads the number 7. Walk away and smile. You’re now in my club: Gluten Free Diva Instant Pot Love!
The digital display will read the word “On”. From that point, it takes a few minutes for the Instant Pot to come up to pressure (pressure cooker lingo). Which basically means that the steam inside the pot has reached the temperature at which it will begin to cook whatever is inside the pot. Once that happens, the digital display will change and read whatever number of minutes you programmed. In this case, I chose the number 7, as that is how long it takes for the Instant Pot to cook the spaghetti squash.
For this preparation, the spaghetti squash doesn’t need to remain in the Instant Pot any longer than 7 minutes. I don an oven mitt and use that mitted hand to turn the sealer knob to the unsealed position. This allows the steam to be released from the Instant Pot.
Remove the two halves of squash and use a fork to pull the strands out of the squash. Done! How easy was that?!
Hmmm, what to top the spaghetti squash with?
I might make a marinara sauce and add some homemade tempeh sausage bits. I might top the rice with it. In any case, dinner is done! Just gotta throw a salad together. Bon appetit!
Affiliate Notice: I am so crazy about the Instant Pot (I have the IP-DUO60) that I became an affiliate. If you click on the link in my sidebar, it’ll take you to the Instant Pot website. When you check out, enter the coupon code gfdiva and you’ll get a $50 coupon upon purchase. I receive a small fee. Enjoy!
I saw this recipe for gluten free, vegan Apple-Broccoli Slaw and wanted to make it immediately. I was already home, wasn’t in the mood to head out to Trader Joe’s. Remembered that I had broccoli in the frig.
I cut the stems from the florettes and then put those stems in the food processor, and used the shredding blade to shred those babies. Voila!
Confession: I used to always throw out broccoli stems. Years and years worth, in the trash. Then I started chopping them into my salads and incorporating them in my stirfry dishes. But never in a million years had I considered shredding them. You know – like the bags of shredded broccoli you see at Trader Joe’s.
The recipe calls for 1 bag of broccoli slaw. I punted and kind of eye-balled it so that the amount I shredded would be the same as the amount in the bag. And I shredded an orange carrot too. And I added dried cranberries.
Delicious, easy, vegan, gluten free, great for a side dish, perfect for Thanksgiving or any holiday. Super quick to make. Thank you to Nutmeg Notebook for the original recipe for Apple-Broccoli Slaw.
Easy & gluten free & vegan & delicious. Sign me up.
I’ve adopted a mostly plant-based diet and the difference in my everyday energy and health has been nothing short of amazing. I used to get sick with colds all the time. I haven’t been sick in over a year.
Not to mention, I love using up leftover veggies. In this case, I had a bag of small, white potatoes (Yukon Gold) that needed to be used. Absolutely no way was I gonna throw them out.
This dinner took me about 20 minutes to make. And I have a few cups of leftover “cheeze” sauce that I can use this week over everything including roasted potatoes, roasted veggies, rice, and pasta.
Gluten Free Vegan Mac & Cheeze
- 2 Yukon Gold medium potatoes, chopped
- 1 medium carrot, chopped
- small onion, chopped
- 1/2 c. raw cashews
- 1 1/2 c. boiling water (from pasta)
- 1 tsp. garlic powder
- 1 tsp. onion powder
- 1 tsp. sea salt
- 1/4 c. nutritional yeast
- 1/2 tsp. smoked paprika, optional
Cook your fave gluten free pasta. Meanwhile, boil potatoes for 2 minutes.
Add carrot and boil for another 5 minutes.
Add onion and boil for another 7 minutes or until potatoes are fork-soft.
Drain vegetables, reserving water.
Add cashews to blender jar. Works great in a Vitamix or Blendtec. Add all remaining ingredients. Blend until smooth consistency is reached. Pour over cooked pasta.
They messaged me on Facebook yesterday and said they were coming through town, was I up for a visit? Without skipping a beat, I said yes.
Pulled out my cookbooks, looked online, made sure to accommodate their food needs and mine. She is vegetarian, he’s Celiac and strictly gluten free. Easy peasy. I’m both, but I’m also dairy free and mostly vegan. And since reading Dr. Caldwell Esselstyn’s book Prevent & Reverse Heart Disease, I’ve been very successfully experimenting with reducing or eliminating oil from my cooking.
No, I don’t have heart disease. But I like the book, I trust this doctor, he helped my sister reverse her heart disease. And since it runs in my family, I’ve decided to err on the side of caution and follow the “Prevent” part of his plan.
I’m sharing the menu for my soon-to-arrive company. Please forgive me for not sharing the recipes for the Summer Corn Custard or the 3-2-1 dressing (you can probably find this one online). It has to do with copyright issues. Plus I know we can find lots of their recipes online, but let’s show our appreciation by purchasing cookbooks from these amazingly talented cookbook authors. And, my goal was to share pictures and give you inspiration for your own summertime company menus.
First, I sauteed the onions, red pepper, garlic, and fire-roasted corn in low sodium vegetable stock.
I mixed all the wet ingredients in my food processor.
I combined the veggies and the wet ingredients.
Poured the custard into a lightly oiled stoneware pie dish.
Baked the Summer Corn Custard per recipe in Julie Hasson’s Vegan Casseroles Cookbook – a fave of mine!
I stacked the small size corn tortillas, cut them into pie-shaped triangles, arranged them on a parchment lined baking sheet, sprinkled fresh lime juice and sea salt on them, baked for 15 min in a 350˚ oven.
Lunch was scrumptious, made even better by the conversation and visit with my friends. I hope they come through this way again soon!
Friends and good food. Great combination!
Good morning my gluten free friends! Doesn’t this gluten free, dairy free soy homemade yogurt look delish? It was. Totally.
I am hooked on making homemade soy yogurt in my Instant Pot. After a lot of experimenting, I have it down to a science and it couldn’t be easier. Yes, it does take some time. But while it’s fermenting, you just go about your business. The only real effort on your part is the initial steps of mixing the soymilk with the other two ingredients. Three ingredients: soymilk, cashews, yogurt starter. My first attempts were with Trader Joe’s Organic Soymilk in the asceptic shelf stable cardboard boxes, and I also tried WestSoy. But then I made it with Edensoy Organic Soymilk (make sure it’s the gluten free version) in the asceptic containers and it was head and shoulders WAY better and thicker than the other two brands. I liked it so much more that I went to Whole Foods and bought a case. They gave me a 10% discount.
I’m VERY, VERY happy with this yogurt. It’s gluten free and dairy free. And when I turn it into the chocolate yumminess you see in the picture above, it’s a delicious breakfast!
The Instant Pot which is my latest (and I’m sure will continue to be) favorite appliance. In addition to replacing my yogurt maker, it has replaced my slow cooker, rice cooker, and pressure cooker. Click on the picture in the sidebar for more info. (I’m an affiliate and with good reason – it’s a fantastic appliance).
NOTE: The first time I made yogurt in the Instant Pot, I set it on the Yogurt setting, which automatically defaults to 8 hours. I now increase it to 12 hours. When the 12 hour mark passes and the IP shuts off, I let it sit in the IP for another 6 hours, and then put it in the frig to chill. The additional time makes it significantly thicker.
For those of you who don’t have the Instant Pot (with the Yogurt option), you can use a regular yogurt maker (like this one) – I used to, before I got my Instant Pot. Some people have even made yogurt in their slow cooker or their dehydrator or in their oven with the light on for warmth.
As for me, I’m really happy to have another gluten free, dairy free option for breakfast!
- 1 quart shelf stable Gluten Free Edensoy Soymilk (or Trader Joe's or Westsoy soymilk)
- 1/4 c. raw unsalted cashews
- 1 packet Bella & Bella dairy free yogurt starter
Pour 1 cup of soymilk into blender. (Vitamix is great for this)
Add cashews and blend until thoroughly mixed.
Add remaining soymilk and packet of yogurt starter. Blend briefly to avoid foaming.
Pour into 4 pint-sized mason jars. Place in Instant Pot WITHOUT jar lids.
Place Instant Pot lid on the Instant Pot. I leave the vent in the sealed position.
Press the Yogurt button. Press the plus sign until it reads 12.
At the 12 hour mark, the IP will complete the yogurt cycle, but leave the jars in the IP for another 6 hours (this is optional but makes it a little tangier).
Then remove the jars from Instant Pot. Allow to cool then refrigerate.
NOTE: To make chocolate yogurt, put about 2 teaspoons of cocoa powder (I used Penzey's unprocessed Dutch cocoa powder) in a small bowl, add a very small amount of water, add sweetener of choice (I used liquid stevia and some coconut sugar), whisk, whisk into yogurt.
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