Vegan Fiesta Taco Tuesday Dip


1 cup Vegan shredded cheese

1 can 10 oz Rotel or diced tomatoes and green chilies

1 cup vegan sour cream

8oz vegan cream cheese

2 TBSP Taco Tuesday

1 tablespoons Sassy Ranch

corn or tortilla chips

Method: Combine all ingredients in a medium bowl until smooth and well mixed. Serve with chips for dipping.

Ciao Bello Chicken Cacciatore


  • 6 chicken thighs - boneless skinless 
  •  salt and pepper to taste
  •  1/4 tsp. paprika
  • 2 tbsp. olive oil
  •  1 yellow onion - diced
  •  4 garlic cloves - minced
  • 1 yellow or red bell pepper - diced
  •  1 carrot - peeled and sliced
  •  8 oz. cremini mushrooms - sliced
  • 1 tablespoon real maple syrup or honey
  • 1 tablespoon balsamic vinegar
  •  8 fresh thyme - sprigs 
  •  1 tablespoon Ciao Bella Italian seasoning
  •  1/2 cup chicken broth, or veggie broth low-sodium 
  •  20 oz. crushed tomatoes
  •  pinch red pepper flakes (optional )
  •  1 tbsp parsley/parmesan cheese


  • Season chicken thighs with salt, pepper and paprika. Set aside.
  • Turn Instant Pot to SAUTE mode. Once hot, add the oil. Add the onion and saute until soft, about 2-3 minutes, then add the garlic and saute until fragrant, about 30 seconds.
  • Add the peppers, carrot, mushrooms and Italian seasoning. Saute for 5-7 minutes until vegetables begin to lightly brown. Push vegetable to the side of the pot to create a well in the center for the chicken.
  • Add the chicken and brown on both sides. Pour in the chicken/veggie broth. Let simmer for 5 minutes, letting the liquid reduce in half.
  • Add the crushed tomatoes, balsamic vinegar, maple syrup. Gently mix the ingredients together.
  • Place lid on Instant Pot and lock. Make sure valve is in the sealing position. Select chicken mode for 18 minutes. Let the pressure release naturally for 5 minutes, then manually release.
  • remove from heat and garnish with freshly chopped parsley. Serve over rice a bed of spaghetti or zucchini noodles.