Recipes

Ingredients

• 1 cup dried lentils (192g)
• 2 cups chopped/diced tomato (320g), or 1 15-1/2 oz can diced tomato
• 1 medium onion, chopped (75-80g)
• 1-1/2 tbsp dried mustard
• 2 tbsp sugar
• 4 to 4-1/2 cups water

Rice Cooker Instructions

• Combine all ingredients in rice cooker.
• Turn on rice cooker.
• Stir after 10 minutes.
• Let cook until the rice pot says it is done.
• It might be helpful to spray cooking spray in the rice pot before cooking, it can get stuck to the pot.

Crock Pot / Slow Cooker Instructions

• Combine all ingredients in crock pot.
• Cook on high 6-8 hours.

Notes

• Vegan / Vegetarian as made with ingredient list above, OR water can be replaced by 4 cups of chicken broth.

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Makes 8 servings.

Ingredients

• 3 Large (or 5 smaller) frozen chicken breasts (about 1-1/4 lb)
• 1 cup dried navy beans
• 1 15oz can tomato sauce (or use 10-oz can of green enchilada sauce)
• 1 small onion, chopped
• 3 cloves garlic, minced
• 1/2 tsp salt
• 1-1/2 tsp ground cumin
• 1 tsp dried oregano
• 1/4 tsp ground pepper
• 1 32oz carton of chicken broth or stock

(Optional toppings) - Sour cream, shredded monterey jack cheese, cilantro, chopped avocado, tortilla strips or chips.

Instructions

• Combine all ingredients except for toppings in 6-8 quart Instant Pot.
• Stir gently to distribute the beans and spices.
• Place the lid on the pot and turn to seal, making sure the silicon ring is in place. Turn the steam release handle on the top to "sealing", not "venting".
• Press the "Pressure Cook" button until the mode says "MORE". (Other modes are LESS and NORMAL).
• Press the +/- button until the screen says "25". This sets the timer. Do nothing at this point for 10 seconds and the display will soon read "ON". It will continue to display this for about 18 minutes while the pot comes up to pressure.
• After the 25 minutes of cooking time you will have two options: -- For softer beans, allow pressure to release naturally. This will take about 30 minutes. -- For texture more similar to canned beans, allow pressure to release for 15 minutes, then quick release it by turning the steam release handle from "sealing" to "venting". Keep face away from the top of the instant pot!
• Remove the lid when the float valve has dropped. You can shred the chicken in the pot, or remove to a cutting board to chop or shred.
• If you prefer a creamier texture, mash a few of the beans in the pot with a potato masher or large spoon.

Notes

• Chicken breasts should be individually frozen. If they are frozen together they may not fully cook.
• Great northern beans may be used instead of white/navy beans, but you will need to add 10 minutes to the cook time (35 minutes instead of 25). This additional cook time will also cook the chicken more.
• List item

Modified from original recipe at https://gritsandgouda.com/instant-pot-white-bean-and-chicken-chili-dump-and-start-recipe-made-with-dried-beans/

Makes about 12 rolls.

Ingredients

• 1-1/3 tbsp yeast
• 1 c lukewarm skim milk (245 g)
• 1/4 c white sugar
• 3 c all-purpose flour
• 2 egg whites
• 1 tsp salt
• 1 c brown sugar
• 1-1/2 tbsp cinnamon
• 1 egg white
• 1 tbsp skim milk
• 1-1/3 c powdered sugar
• 3 tbsp skim milk
• 1 tsp vanilla extract

** 305 g skim milk = 1-1/4c (total). Recipe actually calls for 1c (245g), 1tbsp(15g), and 3tbsp(45g).

Instructions

• In a large bowl, combine the 1 cup lukewarm milk and yeast. Add 1/4 c sugar, 1-1/2c flour, and 2 egg whites. Mix well.
• Cover bowl with kitchen towel and let sit 30 min on counter.
• Then add salt and the other 1-1/2 c flour. Knead dough 5 minutes, adding enough extra flour to keep dough from sticking to counter.
• Preheat oven to 375 degrees
• Roll out the dough into a rectangle shape, probably 12" x 9". Mix the 1 cup brown sugar with the cinammon and sprinkle over the dough, saving a little to sprinkle over the top.
• Roll up dough, lengthwise, and cut into approximately 1" slices. Place on greased baking pan.
• Beat together one egg white and 1 tbsp skim milk, brush over the tops of cut rolls and sprinkle reserved cinnamon/sugar mix.
• Bake rolls uncovered for 20-25 minutes.
• In a small bowl combine powdered sugar, 3 tbsp skim milk, and vanilla.
• Cool rolls slightly, and drizzle icing over them.

originally from https://www.food.com/recipe/fat-free-cinnamon-rolls-403482

Makes about 12 servings. We usually grind the grains fresh, but regular flour and cornmeal can be used.

Ingredients

• 156 g ground wheat (or 1.1/4 c flour)
• 130 g ground popcorn (or 1 c cornmeal)
• 135 g sugar (2/3 c)
• 1/2 tsp salt
• 1 tbsp baking powder
• 1/3 c unsweetened apple sauce
• 1.1/4 c non-fat milk

Instructions

• Preheat oven to 400°
• lightly spray 8x8 pan, or 9 inch round, or 12 muffin pans with cooking spray.
• mix everything in a bowl. Pour into pan(s). ## Cooking Times ## 12 muffin pans - 16 or 17 minutes. square or round pan - 20-25 minutes.

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Updated from https://www.yummly.com/recipe/The-Best-Vegan-Cornbread-2622041#directions

Makes 8 servings.

Ingredients

• 1 lb dry beans (pinto)
• 1 medium onion (chopped)
• 1 large green bell pepper (chopped)
• 2 cloves garlic (crushed or chopped)
• 2 tbsp olive oil
• 1/4 tsp salt
• 1 tsp oregano
• 1 tsp chili powder
• 3/4 tsp cumin
• 1/2 tsp coriander
• 3 c water
• 2 cans no salt petite diced tomato, or 30 oz chopped tomato
• 1 1/2 c frozen corn
• 1 tbsp apple cider vinegar

Instructions

• Chop veggies
• add everything to crockpot except corn and vinegar
• Cook 5-6 hours (minimum) on high, or 8 hours on low. (I actually let it cook 7-8 hours on high, but the original recipe called for these. I've never cooked it on low, just HIGH).
• Add corn and vinegar, cook another 30 minutes.
  • serve

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Modified from original recipe at https://www.thekitchn.com/recipe-slow-cooker-vegetarian-chili-253468

Makes 16 servings.

Dry Ingredients

• 1 c all-purpose flour
• 1/3 c unsweetened cocoa powder
• 1/2 tsp salt
• 1/4 tsp baking soda
• 1/4 tsp cinnamon

Wet Ingredients

• 1/2 c granulated sugar
• 1/4 c brown sugar
• 1/4 c dry non-fat milk
• 1 large egg white
• 1 c apple sauce, unsweetened
• 1 tsp vanilla extract

Instructions

• Preheat oven to 350°.
• Lightly coat 8x8x2 (square) inch pan with cooking spray, or 9 inch round pan.
• Mix dry ingredients in one bowl.
• Mix wet ingredients in another bowl.
• Stir the wet ingredients into the dry ingredients, just until moist. Don't over mix!
• Spread mix into pan.
• Bake 22-23 minutes, or until toothpick comes out cleanly.
• Cool on wire rack.

Modified from recipe on http://www.thespruceeats.com

Makes 16 servings.

Ingredients

• 3/4 c sugar
• 1/4 tsp salt
• 1 tsp cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground cloves
• 4 egg whites (or 2 whole eggs, adds a lot of fats)
• 15 oz can of pumpkin
• 12 oz non-fat evaporated milk

Instructions

• Preheat oven to 350° (use 325° if using glass pan)
• Spray pan with cooking spray
• Beat eggs in a bowl
• Mix dry ingredients in another (larger) bowl.
• Stir in pumpkin and eggs.
• Gradually mix in milk.

Cooking Times

9 inch round (glass) pan - 325° for 55-60 minutes 9 inch round (not glass) pan - 350° for 35-40 minutes 13x9 rectangle (glass) pan - 325° for 40-45 minutes 13x9 rectangle (not glass) pan - 350° for 35-40 minutes

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Modified recipe from https://www.verybestbaking.com