Molly Patrick

Preparing a batch of lentils from scratch allows you to simmer the legumes with aromatic vegetables so they soak up all their tasty goodness. This all-purpose vegan instant pot lentil recipe makes a nice hearty dinner for two people. It calls for a classic combination of onion, celery, carrot, and garlic as a base, then […]

Tender cooked sweet potatoes form the base of this luscious autumnal pudding. Rich cocoa powder, caramel-like dates, and a dash of salty tahini transform it into a creamy treat that’s perfect for a Thanksgiving feast. The crunchy crumb topping is scented with the fall flavors of nutmeg and cinnamon, adding an extra cozy flourish to […]

A chopped vegetable medley turns a pot of quinoa into a hearty Spanish-style pilaf. Cooking the recipe in the Instant Pot (or another programmable multi-cooker) guarantees the tiny grains come out tender and fluffy, not soft and soggy, thanks to the pressure-cooking function incorporated into the grain-cooking setting. Be sure to rinse and drain the […]

In this comforting vegan mac and cheese, a smooth purée of vegetables, soaked cashews, nutritional yeast (for cheesy flavor), and turmeric (for cheesy color) coats the pasta in a golden, creamy, dairy-free sauce. Any leftover sauce will keep in the refrigerator for up to a week. The sauce can also be made ahead and frozen […]

This easy stuffed acorn squash recipe is no fuss, no oil, and 100 percent delicious. Chef’s Note: This stuffed recipe makes enough filling for about 6 acorn squash halves (3 whole squash) but is tasty enough to eat on its own. So if you don’t want to make that much squash, eat the leftover filling […]