Rainbow Plant Life
Rainbow Plant Life
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Vegan Cheese Sauce

Ingredients

  • 1 cup raw cashews, soaked for at least 2 hours or overnight 
  • 1/2 cup baby red potatoes, peeled
  • 1/2 cup butternut squash, roughly chopped
  • 3 tablespoons neutral tasting oil + extra as needed
  • 2 tablespoons canned coconut milk
  • 1/4 cup water + extra as needed
  • 1/2 medium lemon, juiced
  • 1/2 tablespoon white or yellow miso paste 
  • 1 1/2 teaspoons kosher salt
  • Freshly cracked black pepper
  • 3 tablespoons nutritional yeast
  • 1/2 heaping teaspoon garlic powder
  • 1/2 heaping teaspoon onion powder
  • 1/2 tablespoon tapioca starch, arrowroot powder or cornstarch 

Directions

  1. Place butternut squash and peeled red potatoes in a steamer basket on the stove and steam until tender, about 15 minutes. You can also steam them in a steamer basket in the Instant Pot, and it will take only 5 minutes. 
  2. Combine the steamed squash and potatoes in a food processor along with the other ingredients and blend until smooth and creamy.
  3. Add extra water to thin sauce as needed and/or extra oil to make the sauce creamier as needed. Taste for seasonings and add additional salt as needed.
  4. Heat the cheese sauce on the stove over medium-high heat until it gets thicker and creamy, and is hot. Add water as needed to thin.

Instant Pot Burrito Bowl Stuffed Bell Peppers

Ingredients

  • 4 large bell peppers (red, orange, or yellow) 
  • 1 1/2 cups cooked brown rice (can substitute another cooked grain of choice)
  • 4 cloves garlic, crushed 
  • 1/2 cup corn 
  • 1 15-ounce can black beans, drained 
  • 1 tsp each chili powder, onion powder, cumin, and paprika 
  • 3 TBSP nutritional yeast
  • 1 TBSP agave nectar  
  • 1/2 cup salsa + more for serving 
  • ¾ tsp kosher salt 
  • 1/2 tsp black pepper 
  • 1/2 cup Vegan Cheese Sauce (or shredded vegan cheese)
  • 1 lime, juiced 
  • Cilantro 

Directions

  1. In a bowl, mix together the brown rice, garlic, beans, corn, spices, nutritional yeast, agave, salsa, salt and pepper.
  2. Cut off the top parts of the peppers and remove the membranes & seeds. Fill each pepper with the rice filling. 
  3. Pour ½ cup of water in the inner pot of the Instant Pot. Place the stuffed peppers in a steamer basket and place inside the inner pot. 
  4. Lock the lid and select the Manual setting at high pressure and reduce the cook time to 7 minutes.
  5. Once the timer is done, perform a quick pressure release by switching the Pressure Release knob from Sealing to Venting. 
  6. Open the lid and top with Vegan Cheese Sauce or shredded vegan cheese of choice. Close the lid for 2 minutes to heat up the cheese. Or, transfer the cheese-topped peppers to an ovenproof dish and place under your oven's broiler for a few minutes until the cheese has melted. 
  7. Sprinkle on some lime juice and cilantro and serve with salsa.