Instant Pot Chilli:
1 cup lentils
2 cups broth
1 28 oz can diced tomatoes
3 cups finely chopped veggies
1 tbsp oil
2 tbsp chilli powder
Salt and pepper to taste
1. Saute veggies in the Instant Pot for 3 minutes until softened.
2. Add all other ingredients and stir. Pressure cook on manual for 9 minutes.
3. When done, release the steam, remove the lid and stir. Use a potato masher to break up any large tomatoes (if you want).
Air Fryer Fries:
2 large white potatoes
2 tbsp oil
1 tsp paprika
Salt and pepper to taste
1. Peel and chop potatoes into fry shapes.
2. Toss in a large bowl with oil and spices.
3. Place in air fryer and cook on 400F for 9 minutes, then stir and cook another 5 minutes.
Cashew Cheese Sauce:
3/4 cup cashews
1 cup water
3 tbsp nutritional yeast
1/2-1 tsp salt
1 tbsp lemon juice
1/2 tsp chipotle chilli powder
1/4 tsp turmeric
1. Blend all ingredients in a high speed blender until smooth.
2. Pour into a pot and heat on low/medium stirring frequently until it thickens slightly.
Hi Liv! The fries look so good!! Can you also post the recipe for the noodles from your last video? Thanks! Can’t wait to try both of these!
I don’t have an instant pot and I was wondering if you have any recommended stove top cooking times or temps? Thank you! 🙂
Do the cashews have to be raw for the cheese sauce or can I use roasted? This looks wonderful!!
you can use roasted but it will definitely taste more nutty!