Hello and welcome to our website. When it comes to food, we love two things around here — Vegan recipes and InstantPot recipes. Oh, wait, make that three things — Vegan Richa’s vegan InstantPot recipes.
Soups are great anytime of the year. Vivian’s most favourite of all soups is lentil. I believe she would happily run in front of a fast travelling freight train to get to a bowl. Thankfully she doesn’t have to. She can make a batch with the information we’re giving you right here.
If you’ve been with us before, you know that we provide you with the ingredients so you can see what sort of shopping you might have to do to make it; then send you over to the recipe’s originating website for directions.
Before we get going, here’s a tutorial on lentils by Ms Hingle:
Lentils are not all same: There are Indian Brown (might also be labelled as unskinned/whole red lentils, Sabut Masoor(hindi)), Spanish Brown, Green, Puy, beluga, yellow, red (quick cooking lentils, don’t use these in this recipe) etc. I usually use brown lentils as I prefer their texture and flavor. Green and other lentils will work as well. Green lentils might need additional 2 mins in the InstantPot and 10 mins in saucepan.
Age of the lentils also can interfere in the time needed to cook them to your preferred doneness. Add more time if they dont get done enough, reduce the time a bit if they cook too soft in the given time.
Mash some of the lentils with a spatula, blend some for a thicker soup, or add some coconut milk in the end for creamier.
To double, double everything except heat and water. Use a bit less than double for both. So 4.5 cups water/broth for 1.5 cups lentils.
Richa’s Lentil Soup Ingredients
1/4 cup (58.75 ml) broth or water ,or use 1 tsp oil
1/2 (0.5 ) onion chopped
4 cloves of garlic ,finely chopped
1/2 inch (0.5 inch) ginger ,finely chopped
1 hot green chili , finely chopped (optional), use mild or bell pepper for less heat
1/2 tsp (0.5 tsp) ground cumin or ground coriander or both
1/2 tsp (0.5 tsp) turmeric
1/2 to 1 tsp garam masala or curry powder or ethiopian berbere, or just use more of cumin or coriander
1/2 tsp dried thyme or rosemary (optional)
1/2 tsp (0.5 tsp) black pepper
15 oz diced tomatoes , or 2 medium tomatoes, chopped
3/4 cup (96 g) sliced carrots , or other veggies
3/4 cup (144 g) lentils or a mix of brown/green lentils, green mung beans, black eyed peas (check for debris, wash and soak for 10 mins if needed)
2.5 cups (587.5 ml) veggie broth or water , 3 cups for saucepan
3/4 tsp (0.75 tsp) salt , less or more depending on if the veggie broth is salted
2 cups (2.82 oz) spinach or chopped quick cooking greens
What can be more romantic than a delicious breakfast for Valentine’s Day? Or whenever you want to treat yourself with something really special? We have you covered for both, Vegan Richa style. Let’s check it out right now.
1 cup (125 g) flour (I use all purpose for soft pancakes), see Notes for glutenfree
1.75 tsp baking powder
1/4 tsp (0.25 tsp) salt
1 tsp cinnamon
3 tbsp sugar
1 cup (236 ml) non dairy milk
1/2 tsp (0.5 tsp) vanilla extract
1/2 tsp (0.5 tsp) vinegar
1 tbsp oil
2 tbsp flour
2 tbsp brown sugar
1/4 tsp (0.25 tsp) salt
1 tsp cinnamon
1 tbsp oil or melted vegan butter
In a bowl, whisk the dry ingredients for pancakes until well combined.
In another small bowl, mix 3/4 cup non dairy milk, vanilla and vinegar. Add to the dry. Add oil and mix. Add more milk 2 tbsp at a time. Depending on the flours you will need 2 to 6 tbsp more. Whisk to make a pancake batter that is not too stiff and also not too thin.
Mix the flour, sugar,salt and cinnamon for the streusel in a bowl. Add oil and mix to make a crumbly mixture.
Heat a skillet over medium heat. Brush oil. If making regular pancakes: Pour batter on the hot skillet. Top with some streusel. Cover the pan and cook for 3 to 4 mins. Then flip and cook for another 2 mins.
If making cookie cutter pancakes, once the skillet is hot, place the cookie cutters on the skillet. Spray oil on the cutter. Pour pancake batter to reach a 1/3 to 1/2 of the height of the cookie cutter. Then sprinkle streusel. Cover the pan with a lid and reduce the heat to medium-low. Cook for 5 to 7 minutes, then flip the pancake with the cookie cutter and cook for 2 mins. Remove from pan. Let cool for a minute then carefully loosen the cookie cutter.
Drizzle with maple, icing or top with some cream cheese frosting or whipped coconut cream and fruits!
— Please Note
The cutters get hot, so use the spatula to handle. After a try or 2, you will be able to figure out the amount of batter that works best to keep it easy and the best way to flip them.
Woo hoooo, I am feeling raggedy today. What a week. Has yours been crazy too? I thought September was harsh, but now we are getting into October I don’t seeing it lightening up on us all. And you KNOW what’s around the corner . . . !
I love these recipes because they are yummy, fun and easy to make. Anybody can do these. While you are at it, make bunches for a quick grab and go. We all want that right? Here’s a video. Make sure you turn your sound down or you’ll get blared at. Wink!
If you can’t do oats, then do these with quinoa. Ya’ll know what that is right? I especially love quinoa, chopped dates and toasted walnuts, using vanilla vegan yoghurt. Yes ma’am.
Let’s see. What else was there? Oh, yeah. I got out my Insta Pot and I am making this. It’s overcast and in the 50’s and probably only reach the 60s. So it’s the right time!
Hey horse loving vegans. I’m back with two recipes: Vegan Pumpkin Oatmeal (kid friendly); and Vegan Smashed Potatoes with Chimichurri.
Boy we are having an active Friday aren’t we? We’ve been so, so busy, but having a bit of a breather today and able to post a few more things here on TH. Oh, and I will be back again with a special story. Probably tomorrow.
Here’s why I’m here today. I’ve got a couple of Vegan Richa recipes I had to share with you. I am posting the Insta video version and then I’ve got links to the full recipe just below them so you can check out the ingredients and stuff. Take a look.
Cooked up some of these potatoes last night and these will be joining our regular repertoire (Did I spell that right? SMILE. I can barely say it without lisping, never mind type it!). Chimichurri is pesto and these are not your everyday smashed potatoes!
Okay. That’s it right now, but you are sure to enjoy both of these. The crispy vegan smashed potatoes are so easy to make and make a great side or appetizer. I am always looking for something different for a side aren’t you?
Before my husband went full vegan just a couple of months ago or so, he said eating vegan was nothing but eating a bunch of sides. Isn’t it wonderful to have a comedian for a husband? Ah, he’s doing great though.
Oh, speaking of the husband, one of the extra added reasons I love Richa Hingle so much is he has always loved everything I cooked by her. No big old long face. No heavy sighing at the table. You can read about our mixed vegan culinary marriage here.
Love y’all bunches. Happy October from all of us to all of you.
P.S. Is anyone interested in recipes for vegan goodies to hand out to Trick or Treaters? Let me know in comments. Hugs.