Sides

Ingredients

• 4tbsp butter
• 1 onion finely chopped
• 1/2lb mushrooms finely chopped
• 1/4tsp thyme
• 1/2tsp salt
• 1/4tsp pepper
• 3tbsp flour
• 1 cup sour cream

Instructions

1. melt butter and sautee onions until light brown
2. add mushrooms and spices and cook 5 minutes stirring frequently
3. sprinkle with flour and stir
4. lower heat and add sour cream
5. stir until thick
6. chill and then spread on pieces of bread
7. bake at 450° until toasted

Ingredients

• 4oz cream cheese
• 8oz sour cream
• 1 can shrimp chopped
• dash of tobasco
• dash of worcesterchire
• dash of onion powder
• dash of garlic powder

Instructions

1. mix all ingredients and serve with chips

Ingredients

• 1 can Goya chickpeas
• 2 cloves garlic
• juice of 1 small lemon
• 1tbsp olive oil
• 1tbsp tahini
• salt to taste

Instructions

1. mix everything in blender
2. puree until smooth
3. saute for ~5 minutes

Ingredients

• 4oz fresh basil leaves
• 3 cloves garlic
• 6tbsp fresh parmesan
• 1/2 cup walnuts or 1/3 cup pine nuts
• 1/2 cup olive oil
• 1/2tsp salt

Instructions

1. pulse puree until well blended but still with small pieces
2. serve over any kind of pasta or sliced tomatoes

Ingredients

• 2 cups arborio rice
• 32 oz veggie broth
• 1 cup white wine
• 4 tbsp olive oil
• 5 cloves garlic
• 1 cup shallots or onion
• 1/4 cup fresh parmesan
• 1/8 cup nutritional yeast
• 1 lb frozen peas
• 1 lb sliced mushrooms

Instructions

1. set instant pot to sautee and add oil, garlic and shallots/onions
2. add mushrooms and cook until they release liquid
3. add rice and cook until translucent
4. add white wine and let cook until alcohol evaporates stirring up any bits stuck to bottom of pan
5. cancel sautee
6. add broth and set pressure cook to 5 minutes
7. let instant pot vent for 10 to 15 minutes and vent remaining pressure
8. add frozen peas, parmesan and yeast and mix thoroughly
9. if too thick add some more broth as needed and salt to taste