White Sangria

Ingredients

• 2 bottles of pinot grigio (or sauvignon blanc)
• 2-3 cups of mango or peach juice
• 1/2 cup of peach schnapps
• 2 sliced lemons
• Sliced peaches and strawberries
• 1 bottle of brut champagne

Combine all ingredients together (except for the champagne). Chill for a few hours or longer. Add champagne just before serving.

Shakshuka

Adapted from: https://www.corriecooks.com/instant-pot-eggs-spicy-tomato-sauce/

Ingredients

2 tbsp olive oil

1 medium onion chopped

2 bell peppers deseeded and julienned

1 jalapeno pepper diced (or a can of diced green chilis)

1 tsp crushed garlic

1 28 ounce can crushed tomatoes

1 tsp cumin

2 tsp paprika

2 tsp chipotle pepper

4 large eggs

salt and pepper to taste

Instructions

1. Pour the oil in the Instant Pot and select “Sauté”.
2. Stir in onion cook for 7-8 minutes until a little browned.
3. Add garlic and saute for a minute 
4. Add tomatoes, peppers, seasonings and stir for 2 minutes.
5. Close the lid and cook for 10 minute at high pressure.
6. Do a quick release and remove the lid.
7. Create a small holes inside the sauce, and crack an egg over each one.
8. Cook at high pressure for 1 minute. If you want the eggs to be hard-boiled, cook for a longer time. Quick release.
9. Serve with toasty bread or eat on its own.

Instant Pot Seitan

 Adapted from: https://www.corriecooks.com/instant-pot-seitan/

Ingredients

1 cup wheat gluten

1 tsp smoked paprika

1 tsp garlic powder

1 tsp nutritional yeast

¾ tsp salt

1¾ cup vegetable broth (or no chicken better than bullion broth)

Instructions

1. In instant bowl, mix together all dry ingredients
2. Add ¾ cup of the broth and keep mixing and kneading for about 3 minutes, or until the mix is smooth.
3. Cut the mixture to small equal pieces.
4. Put the pieces into the Instant Pot and pour in the remaining 1 cup of vegetable broth.
5. Cook at high pressure for 15 minutes. Quick release.
6. Optional extra step, but more delicious: dip in egg wash then flour and pan fry.

Panettone

Adapted from Chef Steps https://www.chefsteps.com/activities/classic-panettone-in-one-day

This recipe makes 3 standard sized panettone. To calculate the dough weight required for your panettone molds, multiply the volume of the mold in cm * (.45). For standard molds, it's approximately 800g.

Vega

400g - Buttermilk

22g - Yeast

250g - Starter

400g - Bread Flour

Dough

400g - Bread Flour

265g - Egg Yolks

200g - Granulated Sugar

20g - Salt

Zest of 2 oranges

Zest of 1-2 lemons

1 bean - Vanilla Bean

200g - Butter

475g - Rum (and gran marnier) soaked assorted dried fruits (we used apricots, golden raisins, candied ginger, cherries, prunes)

Instructions

Make Vega:

1) Put the buttermilk, yeast, starter, and 400g of bread flour together in a large stand mixer and mix

2) Rest the vega for for 30 minutes until it's light and fluffy

Make Dough:

3) Add eggs and flour and mix - mix for a long while

4) Add salt, sugar, vanilla bean and mix

5) Add zests (or oils) and vanilla bean -- not extract

6) Mix until shiny and smooth. Dough should be very ribbony and stretchy - fine gluten film

7) Add butter in small amounts, mixing to incorporate after each piece

8) Add fruit and mix.

9) Bulk ferment in bowl: cover bowl with plastic wrap and let it proof until doubles in size

10) Lightly spray counter, dough, hands, bench scraper with vegetable oil and turn out dough

11) Gently shape into a rectangle and very gently fold and stretch to retain air bubbles

12) Shape into a ball and cover with bowl to let rest for 1 minute.

13) Repeat steps 11-12 one or two more times

14) Put 800g of dough into each panettone mold, cover with bowl, and let rest until dough fills the mold

15) Bake at 350 F for 40-50 minutes, or until the internal temperature reaches 190 degrees. We stopped at 187 degrees and it worked well.

16) Immediately skewer the molds and turn upside down until cooled completely

17) Wrap when cool to retain moisture.