iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Creamy Vegan Mushroom Lasagna

Ingredients:
Olive, grape seed, or coconut oil, or veggie broth for sautéing
3 garlic cloves, minced
16 ounces mushrooms, chopped (you can use a mix of different mushrooms)
1 tablespoon tamari or coconut aminos
1 teaspoon dried thyme
3/4 cup raw cashews, soaked for a few hours (overnight is best), drained
1 cup veggie broth
2 big handfuls spinach
"10 ounces gluten-free lasagna noodles (I use Tinkyadas brown rice version)", 4 cups marinara sauce, store-bought (a 32-oz jar) or homemade
Nutritional yeast (optional)

Instructions:
Preheat the oven to 350ºF.
In a large skillet, heat a glug of oil or veggie broth over medium. When the pan is hot, add the garlic and sauté until it becomes fragrant. This will take about a minute. Add the mushrooms, tamari, and thyme. Cook, stirring every minute or so, for 6 to 8 minutes or until the mushrooms release their water and a little broth starts to form.
Combine the cashews and veggie broth in a high-speed blender and blend until the mixture is completely smooth. This might take up to 5 minutes, depending on the speed and power of your blender. Pour the cashew sauce into the pan with the mushrooms. Reduce the heat to medium-low and simmer for a couple minutes to let the sauce thicken, stirring frequently. Throw in the spinach and stir for another minute.
Prepare the lasagna noodles according to the package instructions. Make sure to do this after your mushroom sauce is ready to go, so the noodles don't sit for too long and start sticking together.
Spread a third of the marinara sauce on the bottom of an 8-by-11-inch baking dish. Add a layer of noodles. Cover the noodles with half of the mushroom cream. Add a layer of noodles. Use another third of the marinara to cover these noodles. Add the remaining mushroom cream. Add the last layer of noodles and cover it with the remaining marinara sauce.
Cover the lasagna with aluminum foil and bake for 30 minutes. Remove the foil, add a sprinkle of nutritional yeast over the top, if you like, and bake for another 15 minutes. Let the lasagna rest for 5 minutes before serving.
Spinach-Artichoke Flatbread Pizzas

Ingredients:
1 cup balsamic vinegar
6 Flatout Light Italian Herb flatbreads
3/4 cup Prego Light Homestyle Alfredo sauce
6 cups baby spinach
3 cups grape tomatoes, halved
1 (15-ounce) can quartered artichoke hearts, drained and chopped
3/4 cup shredded reduced-fat mozzarella cheese (I like Sargento)

Instructions:
Preheat the oven to 350˚F. Line 2 baking sheets with foil.
In a small saucepan, bring the balsamic vinegar to a boil over medium heat. Reduce the heat to medium-low and simmer until the balsamic vinegar starts to thicken and has reduced by half, 20 to 25 minutes.
Meanwhile, lay out the flatbreads on the prepared baking sheets and coat with cooking spray. Bake for 5 to 6 minutes. Remove from the oven but leave the oven on.
Spread 2 tablespoons Alfredo sauce evenly onto each flatbread. Top each with 1 cup spinach, 1/2 cup grape tomatoes, 1/4 cup artichokes, and 2 tablespoons mozzarella.
Return to the oven and bake until the cheese is melted, 7 to 9 minutes. Remove from the oven and drizzle the balsamic reduction evenly over each pizza.
Pan-Roasted Salmon With Grapefruit-Cabbage Slaw

Ingredients:
1 large pink grapefruit, cut into supremes, juice reserved
1 small shallot, finely chopped
5 (4-ounce) salmon fillets, preferably wild- caught sockeye or king, skin on, pin bones removed
Fine sea salt and freshly ground black pepper
2 tablespoons olive oil
1 tablespoon plain Greek yogurt
1/2 ripe avocado, cut into 1/2-inch dice
1/2 medium Savoy cabbage head, cored and very thinly sliced
1/4 cup fresh cilantro leaves
for serving

Instructions:
Combine the grapefruit juice and shallot in a small bowl; set aside.
Score the skin side of the salmon and season all over with salt and pepper.
Heat 1 tablespoon of the oil in a large nonstick skillet over medium- high heat. Place the salmon skin side down in the skillet. Cook until the skin is browned and crisp, about 5 minutes. Flip the fillets, reduce the heat to medium, and cook until the fish is barely opaque at the center of each fillet, about 4 more minutes. Set aside.
In a large bowl, whisk together the grapefruit juice–shallot mixture, yogurt, and remaining 1 tablespoon of oil. Add the grapefruit segments, avocado, and cabbage and toss gently to combine; season with salt and pepper. Top the slaw with cilantro and serve alongside the salmon.
Blood Orange and Grapefruit Salad With Cinnamon

Ingredients:
2 large pink grapefruits, 2 blood oranges, 1/4 cup extra-virgin olive oil, 2 tablespoons raw apple cider vinegar, 1/2 teaspoon sea salt, 1/4 cup chopped fresh sage, Freshly ground black pepper, 1/2 teaspoon ground cinnamon, for dusting

Instructions:
Keep the peel on the fruits to start, which makes slicing them into thin pieces much easier. With a sharp knife, slice the grapefruits and the oranges into thin rounds. Remove the peel from the perimeter of all the rounds. You may do so by using your finger, or make a small slit into the peel and continue to tear the peel off—you’ll want to be delicate with this entire process so as not to damage the round shape.
In a small bowl, whisk together the olive oil, vinegar, salt, sage, and pepper to taste.
Arrange the fruit rounds on a large platter or plate, alternating the colors. Drizzle with the vinaigrette and dust with the cinnamon just before serving. Serve immediately or store in an airtight glass container in the refrigerator for 1 day.
Purple Sweet Potato Soup With Salted Mushrooms

Ingredients:
4 cups chopped button mushrooms
1/4 cup balsamic vinegar
4 tablespoons olive oil
Sea salt
1 pound purple sweet potatoes (about 4 medium)
1/2 sweet onion, chopped
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cumin
1/4 teaspoon chili powder
Freshly ground black pepper
2 cups light coconut milk
2 cups filtered water
1/4 cup fresh thyme leaves, reserve 1 tablespoon total for garnishing all servings
Juice of 1 lemon
1 tablespoon pure maple syrup
Olive oil, to garnish
Seek out purple sweet potatoes at your local natural foods store or Asian market
or use regular sweet potatoes.

Instructions:
Preheat the oven to 400ºF. Line two baking sheets with foil. In a large bowl, combine the mushrooms, vinegar, 2 tablespoons of the oil, and 1 tablespoon salt and stir to combine. Spread the mixture evenly on one of the lined baking sheets. Arrange the sweet potatoes on the second baking sheet. Place the mushrooms on the bottom rack and the sweet potatoes on the rack above. Bake the mushrooms for 30 minutes, until firm and dry, not crisp. Bake the sweet potatoes for 45 minutes, or until the natural sugars start to caramelize and they are soft when poked with a knife in the center.
In a medium skillet, warm the remaining 2 tablespoons oil over medium heat. Add the onion, 1 teaspoon salt, the cinnamon, cumin, chili powder, and pepper to taste and sauté for 5 minutes, or until the onion is fragrant and translucent.
Transfer the onion and baked sweet potatoes to a high-speed blender and add the coconut milk, water, the 1/4 cup thyme, the lemon juice, maple syrup, and salt and pepper to taste. Blend until the soup is thick and creamy. Be sure to have the blender lid on securely before blending. (Alternatively, add the remaining ingredients to a soup pot and blend with an immersion blender.) If you find that it’s too thick (not all potatoes will have the same starch content), thin the soup with water. Adjust seasonings to taste.
Serve the soup in bowls, topped with 2 to 3 tablespoons of the mushrooms, a sprinkling of thyme, and a drizzle of olive oil. Serve hot/warm. Store in an airtight glass container in the refrigerator for up to 1 week.
Brussels Sprouts With Butternut Squash and Currants

Ingredients:
1/2 cup shallots, cut in half, 2 cups brussels sprouts, leaves separated from the hearts, 1/2 cup butternut squash, diced, 1/2 teaspoon fresh thyme, chopped, 1/2 organic lemon, zest only, 1 tablespoon balsamic vinegar or Dr. Fuhrman’s Black Fig Vinegar, 2 tablespoons dried currants, 2 tablespoons hemp seeds

Instructions:
Preheat the oven to 350°F. Wrap the shallots and 2 tablespoons water in aluminum foil and bake for 50 minutes.
In a stainless steel pan, steam the brussels sprout hearts and butternut squash in 1/4 cup water for 5 minutes. Add the shallots, thyme, brussels sprout leaves, lemon zest, vinegar, and currants. Steam 3 more minutes.
Sprinkle with hemp seeds to garnish.
Stuffed French Toast With Almond Butter and Banana

Ingredients:
2 slices of rye or wholegrain bread
2 tbsp almond butter
1/2 banana, thinly sliced
1 free-range egg
1/2 tsp ground cinnamon
50ml (about 1/4 cup) unsweetened almond milk
Coconut oil, for frying
Fresh berries and Greek yogurt
to serve (optional)

Instructions:
Slice the bread into halves and layer up the bottom halves with your almond butter and banana slices, then sandwich together with the top half.
In a shallow dish, whisk together the egg, cinnamon and almond milk until fully combined, then soak both sides of your sandwiches until well coated and moist.
Heat a little coconut oil in a non-stick frying pan then gently lay your sandwiches in to fry for about 4 minutes on each side.
Plate up and top with fresh berries and a tablespoon of Greek yogurt, if you like.
One-Pot Chicken and Chorizo

Ingredients:
Coconut oil, for greasing and frying
4 skinless chicken thighs
1 small red onion, cut into wedges
100ml (about 1/2 cup) chicken stock
30g/1oz chorizo, cut into small chunks
1 tsp chopped fresh rosemary
100g/3.5oz asparagus
Sea salt and freshly ground black pepper

Instructions:
Preheat the oven to 200°C/400°F/Gas Mark 6.
Lightly grease a baking dish with a little coconut oil and then place the chicken thighs into the dish.
Tuck the onion wedges underneath the thighs, then season each thigh well with a good grind of pepper and a pinch of salt.
Pour the chicken stock into the dish then place in the oven to cook for about 30 minutes.
Once 30 minutes is up, add the chorizo then place back in the oven and cook for a further 15 minutes.
Remove the chicken from the oven and top with the rosemary. Reduce the heat slightly, give the dish a good stir, before placing back into the oven for a further 10 minutes.
Meanwhile, heat a small amount of coconut oil in a frying pan and gently fry the asparagus, seasoning it with salt and pepper. Cook until slightly browned and softened then remove and serve alongside the chicken.
Black Bass with Warm Rosemary-Olive Vinaigrette

Ingredients:
2 tablespoons olive oil
4 (4–5-ounce) black bass fillets, skin lightly scored
Kosher salt, freshly ground pepper
2 garlic cloves, thinly sliced
3 tablespoons black oil-cured olives, pitted, coarsely chopped
1 tablespoon fresh rosemary leaves
1/2 cup fresh orange juice
1 small or 1/2 medium head radicchio
leaves torn into 1 1/2" pieces (about 3 cups)

Instructions:
Heat oil in a large nonstick skillet over medium-high heat. Season fish with salt and pepper and cook, skin side down, until skin is golden brown and crisp, about 5 minutes. Turn fish and add garlic, olives, and rosemary to skillet. Cook, stirring garlic, olives, and rosemary occasionally, until fish is opaque throughout, about 3 minutes.
Add orange juice to pan and swirl to combine. Divide radicchio and fish among plates and spoon warm vinaigrette over top.
Instant-Pot Italian Chickpea Stew with Pesto

Ingredients:
1 1/2 packed cups fresh basil leaves (about 3/4 ounce)
1/4 cup extra-virgin olive oil, plus additional if needed
1/4 cup grated Parmesan cheese (about 1 ounce)
1 garlic clove, minced
1 tablespoon toasted pine nuts
1 tablespoon plus 1/2 teaspoon kosher salt, divided
1 quart water
12 ounces dried chickpeas
2 tablespoons extra-virgin olive oil
1 small onion, chopped (about 3/4 cup)
2 medium carrots, peeled and chopped (about 3/4 cup)
1 (14-ounce) can diced tomatoes, undrained
4 cups chicken stock
1/4 cup grated Parmesan or similar cheese

Instructions:
Combine the basil, oil, cheese, garlic, and pine nuts in a small food processor or blender. Pulse until a coarse paste forms, adding a tablespoon or two of water or more olive oil, if necessary to get a loose-enough consistency. Set aside 1/3 cup of pesto for this recipe; the remainder can be refrigerated in an airtight container for a week or so, or frozen for several months.
In a large bowl, dissolve 1 tablespoon of kosher salt in the water. Add the chickpeas and soak at room temperature for 8 to 24 hours. Drain and rinse.
Preheat the Instant Pot by selecting Sauté and adjust to More for high heat. Add the olive oil and heat until it shimmers. Add the onion and sprinkle with 1/4 teaspoon of salt. Cook, stirring frequently, until the onion pieces separate and soften, 2 to 3 minutes.
Add the drained chickpeas, carrots, tomatoes with their juice, stock, and remaining 1/4 teaspoon of salt. Lock the lid into place. Select Manual; adjust the pressure to High and the time to 10 minutes. After cooking, naturally release the pressure for 10 minutes, then quick release any remaining pressure. Unlock and remove the lid.
Ladle the chickpeas into bowls and top each with a spoonful of pesto. Sprinkle with the cheese and serve.
Instant-Pot Red Chicken Enchiladas

Ingredients:
1 pound boneless, skinless chicken thighs, 2 cups Ancho Chile Sauce, 1/2 cup chopped onion, 12 corn tortillas, 3 tablespoons vegetable oil or nonstick cooking spray, 1/2 cup crumbled queso fresco, 2 cups shredded Monterey Jack cheese

Instructions:
Put the chicken thighs in the Instant Pot. Pour in the ancho chile sauce. Lock the lid into place. Select Manual; adjust the pressure to High and the time to 10 minutes. After cooking, naturally release the pressure for 10 minutes, then quick release any remaining pressure. Unlock and remove the lid. Transfer the chicken to a bowl and let it cool for a few minutes. Keep the sauce warm.
When the chicken is just cool enough to handle, cut or pull it into bite-size chunks. Mix in about 2/3 cup of the warm sauce; the chicken should be well coated with sauce but not drowning. Put the onion in a small bowl.
Preheat the oven to 350°F. Place 6 tortillas on a baking sheet in a single layer. Brush the tortillas lightly with the oil (or spray with cooking spray), then turn them over and repeat on the other side. Bake just until the tortillas are warm and pliable, about 3 minutes. Remove from the oven and place the tortillas in a stack on a plate. Cover with aluminum foil to keep warm. Repeat with the remaining 6 tortillas. (If you have two baking sheets, you can heat them all at once.) Leave the oven on.
Spoon about 1/2 cup warm sauce into a 9-by-13-inch baking dish. Place one tortilla in the sauce and flip it so it’s lightly coated on both sides, then place a couple of tablespoons of chicken and a couple of teaspoons of chopped onion on the tortilla.
For Mexican-American-style enchiladas: Sprinkle a tablespoon of shredded Monterey Jack cheese over the chicken and onion.
Roll the tortilla up and place it at the end of the dish, seam-side down. Repeat with the remaining tortillas. When all the enchiladas are filled and rolled, pour enough sauce over them to just cover them (they should not be swimming in sauce).
For Mexican-American-style enchiladas: Sprinkle the rest of the shredded Monterey Jack cheese over the enchiladas.
Bake until warmed through, 8 to 10 minutes. Sprinkle the queso fresco over the enchiladas and serve.
High Honey-Sriracha Popcorn

Ingredients:
1.25 grams (1/16th ounce) cannabis
1 teaspoon kosher salt
1/4 teaspoon baking soda
1/4 teaspoon garlic powder
1/4 teaspoon ground cinnamon
1/4 teaspoon ground coriander
1/4 teaspoon ground cumin
1/4 cup virgin coconut oil, melted
1/4 cup honey
1/4 cup sugar
1 tablespoon Sriracha
1/2 teaspoon cayenne pepper (optional)
Zest of 1 lime
10 cups popped popcorn (from about one 3.5-ounce bag)

Instructions:
To decarb herb, preheat oven to 225°F and line a small rimmed baking sheet with parchment paper. Sort cannabis bud and flower for stems and seeds (discard stems and seeds). Finely grind herb using a hand herb grinder or very finely chop with a chef’s knife. Spread herb into an even layer in pan. Cover pan tightly with foil, crimping it around edges of pan, and bake until golden brown, 40–50 minutes. Let cool, covered, 20 minutes. Makes about 2 tsp. decarbed herb.
Preheat oven to 250°F. Stir salt, baking soda, garlic powder, cinnamon, coriander, and cumin in a medium bowl. Stir in 1/2 tsp. decarbed herb (be careful to only use 1/2 tsp. here, reserving the remaining decarbed herb for another use.)
Heat oil in a small saucepan over medium-high. Add honey, sugar, Sriracha, and cayenne, if using, and bring to a boil. Add 1 Tbsp. water and cook 1 minute. Remove from heat and stir in lime zest and spice mixture.
Place popcorn in a large bowl and pour spicy honey syrup over. Using a rubber spatula, quickly stir to evenly coat popcorn. Transfer popcorn to a parchment-lined rimmed baking sheet and bake, tossing every 15 minutes, 45 minutes total. Let cool 5 minutes before devouring (it will get crunchy as it cools).
This recipe is only intended for those who have obtained marijuana legally under applicable federal and state laws.
An herb grinder
Popcorn can be made 4 days ahead; store in an airtight container at room temperature.
Pulled Flank Steak in Red Wine Sauce (Ropa Vieja o Carne Ripiada)

Ingredients:
3 cups (710 ml) water
1 1/2 lb (680 g) flank steak
2 bay leaves
1 tbsp (18 g) plus 2 tsp (12 g) kosher salt
1/3 cup (80 ml) canola oil
1 medium Spanish onion, cut into 1/2" (1.3-cm) julienne
1 medium green bell pepper, cut into 1/2" (1.3-cm) julienne
1 medium red bell pepper, cut into 1/2" (1.3-cm) julienne
4 cloves garlic, minced
1 tsp (1 g) dried oregano
1/2 tsp ground cumin
1 cup (245 g) tomato sauce
1 cup (235 ml) dry red wine
1 tbsp (15 ml) white distilled vinegar
1/8 tsp freshly ground black pepper

Instructions:
Add the water, flank steak and bay leaves to the cooker. Season with 1 tablespoon (18 g) of the salt. Close the lid.
Stovetop Pressure Cooker: Set to high pressure (15 PSI) and set the timer for 30 minutes. Cook over high heat until the pressure point is reached, then lower the heat to medium and
Electric Pressure Cooker: Use the meat setting and adjust the time to 35 minutes, or set to high pressure (10–12 PSI) and 35 minutes.
When done, remove the stovetop cooker from the heat and apply quick-release, or cancel cooking for the electric cooker and apply auto-release. When all the pressure is out, open the cooker and transfer the flank steak to a carving board, using tongs. Allow the beef to rest, about 5 minutes. Reserve 1 cup (235 ml) of the beef stock for later use and discard the rest. Do not discard the bay leaves. When ready, manually shred the beef, pulling it apart into 1/2-inch (1.3-cm) wide pieces. Heat the oil in the stovetop pressure cooker over medium-high or use the sauté setting for the electric pressure cooker. Sauté all of the vegetables and garlic, adding the oregano and cumin, until the onion begins to soften and the mixture is fragrant, about 2 to 5 minutes. Stir in the tomato sauce, red wine and reserved beef stock. Add the shredded beef, vinegar and black pepper, and adjust for salt. Stir well, cancel cooking for the electric cooker and close the lid.
Stovetop Pressure Cooker: Set to high pressure (15 PSI) and cook over high heat for 10 minutes total.
Electric Pressure Cooker: Use the meat setting and adjust the time to 15 minutes, or set to high pressure (10–12 PSI) and 15 minutes.
When done, remove from the heat or turn off the cooker and allow the pressure to release on its own (natural-release), about 7 to 10 minutes. If the pressure is not fully released after 10 minutes, apply auto-release. Serve immediately.
Tim Love's Baby Back Ribs

Ingredients:
1/2 rack baby back pork ribs, 1 cup guajillo chile powder, 1 cup kosher salt, 3/4 cup black pepper, cracked, 1/2 cup ground cumin, 1/4 cup fresh rosemary, finely chopped, 1/4 cup fresh thyme leaves, finely chopped, 1/4 cup garlic powder, 1 cup white sugar, Hardwood chips or chunks, preferably whole pecan wood

Instructions:
If you don't have a smoker with an offset box, you can build a fire on one side of your grill and then put a piece of foil on the opposite side of the grill. This will create indirect heat.
Remove the thin, papery membrane skin from the back of each rack of ribs by pulling it off in a sheet with your fingers, using the corner of a kitchen towel to gain a secure grip, or with pliers.
In a bowl, whisk together chile powder, salt, pepper, cumin, rosemary, thyme, garlic powder, and sugar.
Generously season ribs with the mixture, rubbing onto both sides of the rack.
Place the ribs, bone-side down, on foil to cook with lid closed. Cover the grill and keep the temperature of the grill at a constant 225°F. Cook the ribs for about 3 to 4 hours or until tender.
Jill Nussinow’s Smoky-Sweet Black-Eyed Peas and Greens for the Instant Pot

Ingredients:
1 tsp (5 ml) oil (or *dry sauté or add a little water/vegetable broth)
1 medium to large onion, thinly sliced
3 cloves garlic, minced
1 cup (149 g) diced red pepper
1 small jalapeño or other hot chile, minced
2 tsp (4 g) smoked paprika
1–2 tsp (3–5 g) chili powder
1 1/2 cups (218 g) dried black-eyed peas, soaked overnight and drained
4 dates, finely chopped
1 1/2 cups (355 ml) water or vegetable broth, plus more as needed
1 (15-oz [425-g]) can fire-roasted tomatoes with green chiles
2 cups (32 g) chopped greens (such as kale, collards or Swiss chard)
Salt to taste
Hot sauce such as Tabasco or Texas Pete

Instructions:
For the sauté, use the sauté setting over normal, or medium heat, and heat the oil (if using). Add the onion and sauté until transparent, 5 minutes. Then add the garlic and peppers and sauté for a minute more.
For the first pressure cook, add the smoked paprika, chili powder and black-eyed peas and stir. Add the dates and water but do not stir. Put the lid on the Instant Pot and cook at high pressure for 3 minutes. Let the pressure release naturally.
For the second pressure cook, open the lid carefully. Add the tomatoes and greens. Return to high pressure for 1 more minute, then turn the valve to release manually. Add salt to taste.
To serve, you can add as much hot sauce as you want to the pot or pass it at the table so diners can add it themselves.
Instant-Pot Cowboy Chili

Ingredients:
1 lb (450 g) pasture-raised breakfast sausage
1 lb (450 g) grass-fed ground beef
2 onions, diced
29 oz (822 g) diced tomatoes
1 1/2 cups (300 g) carrots, diced
1/2 tsp pepper
2 tbsp (14 g) chili powder
1 tsp (2 g) garlic powder
1 tsp (2 g) onion powder
1/2 tsp paprika (regular or smoked)
1 tsp (5 g) sea salt
1 tbsp (15 ml) (or more) gluten-free Worcestershire sauce
To serve: Dairy-free sour cream
jalapeño slices and dairy-free cheese

Instructions:
Begin by placing your two meats and onion into the basin. Press the Sauté button and cook until the meats are no longer pink, shifting the contents regularly to break them up. This will take around 5 minutes or so. Now add in the remaining ingredients. Give them a quick stir and press the Keep Warm/Cancel button (high pressure, 30 minutes). Now secure the lid, close off the pressure valve and press the Bean/Chili button. Allow the contents to cook and once complete, quick-release the pressure valve. Remove the lid when safe to do so and press Keep Warm/Cancel, and then press the Sauté button. This will help reduce the chili liquid and help thicken it up. Sauté your chili for about 10 minutes, stirring each minute or so. Serve with dairy-free sour cream, jalapeño slices and dairy-free cheese.