Cheesy Potato Poppers

Source: profusioncurry.com
(slightly modified by Aimee)

https://profusioncurry.com/cheesy-potato-poppers-croquettes/?fbclid=IwAR1d5G_vBkZFSYQMIq6s2ev0nnNayNidG0rSnK52Y0HePBjDZvKk8gYL2WI

Ingredients

• 2 medium boiled potatoes
• 1 cup Panko Style Bread Crumbs
• 1 egg, beaten
• 1 tsp Turmeric powder
• 1 tsp red chilli powder
• 1/2 tsp coriander
• 1/2 tsp cumin 
• 1 tsp ginger
• 1 tsp garlic powder
• 1 tbsp chopped cilantro
• 12 cheese cubes- 1 cm each
• 1 jalapeño pepper- thinly sliced ( optional)
• Salt & pepper to taste
• 1 tbsp oil

1. Preheat oven to 400.  In a mixing bowl, mash the boiled potatoes to smooth consistency. Add Panko, egg, and all spices. Mix well and create a smooth dough by kneading it a few times.

2. Portion the dough into 12 equal portions. Scoop each portion of the mixture on your palm and make round cups.  In the middle place the cheese cube. You can add a jalapeno slice with it if you wish . Cover the top with the rest of the dough and make smooth round balls.

3. Place each ball in oiled muffin tin.  Bake in preheated oven for 10 minutes, flip and bake the other side for 10-15 minutes (until golden brown).

Chile Rellenos Casserole

Source: sweetvegtable.com (Katie Allen)- slightly modified by Aimee
https://sweetvegtable.com/chile-rellenos-casserole/

Stuffed Poblanos

• 4 poblano peppers, halved & deseeded
• 1 tsp olive oil
• 1 can pinto beans, drained
• 2 cups corn kernels, drained
• 2 brown and wild rice microwavable pouches (or 3 cups cooked rice)
• 1/2 cup tomato salsa
• 2 tsp southwest blend or taco seasoning (cumin, adobo, garlic, smoked paprika, red chili flakes)
• 1 cup vegetable broth
• salt & pepper to taste
• 1/2 cup cotija cheese or queso fresco
• 1 cup shredded pepper jack cheese
• Optional: sliced green onions for garnish

• Southwest Sauce Drizzle

  • 1/2 cup sour cream
  • Juice of 1/2 a lime
  • 1 tsp southwest or taco seasoning (cumin, adobo, garlic, smoked paprika, red chili flakes)
  • Pinch sea salt
  • 2 Tbsp water
• Roast Poblano
  1. Move oven rack to be one notch below the top. Preheat oven to 425 F.
  2. Halve poblanos and scrape out seeds and ribs.
  3. Place poblanos on baking sheet (no oil). Roast for 10-15 minutes, checking occasionally.
  
  
  Make Filling While Poblanos Roast
  1. Heat oil in a large pan over medium heat.
  2. Add pinto beans, hominy or corn, salsa, Southwest seasonings, and salt/pepper to taste. Adjust spice level to taste.
  3. Squeeze rice pouches to break up clumps. Add rice to the pan.
  4. Pour in vegetable broth.
  5. Increase heat to medium-high, and heat through. 
  Assemble
1. Remove poblanos from the oven. Leave the heat on. 
2. Transfer poblanos to a casserole dish, “pocket” side up.
3. Scoop the rice mixture into the poblanos. Spread any remaining mixture across the top.
4. Spread shredded cheese and crumbled cotija on top.
5. Transfer the casserole dish to the oven, also on the upper rack.
6. Turn the oven to broil. It will only take a few minutes for the cheese to start to melt. 
• Make Southwest Crema While Cheese Melts
  1. In a small bowl, stir together sour cream, lime juice, Southwest seasonings and water. Adjust spice level to taste.
  2. Remove dish from the oven. Drizzle crema on top using a spoon.

Chickpea Veggie Stew

Source: veganricha.com

Ingredients

• 2 TB olive oil
• 1 cup onion chopped
• 4 cloves of garlic
• 1 cup chopped tomato
• 1 tsp onion powder
• 1/2 tsp garlic powder
• 1/4 tsp cinnamon
• 1 tsp oregano
• 1 tsp thyme or use a tsp fresh rosemary
• 2 large potatoes cubed small ( I use yukon gold or white,)
• 1.5 cups carrots
• 1/2 cup (74.5 g) other veggies like peppers mushrooms, zucchini, broccoli
• 2 (15 oz) cans chickpeas drained
• 1.5 tsp salt
• 2 cups (250 ml) water
• 2 cups (244 ml) non dairy milk such as coconut milk almond milk or cashew milk
• 4 cups Spinach
• cashew cheeze (optional)
• freshly ground black pepper for garnish , lemon juice (optional)

Instructions

• Add oil in the Instant Pot on saute. Add onion and garlic cook until golden. 
• Add the chopped tomato and mix. Add the spices and herbs and mix in.
• Add veggies, chickpeas, salt, and water and mix.  **wait to add milk**
• Pressure cook for (manual, hi) 5 minutes, let the pressure release naturally.
• Fold in milk & spinach and let wilt. Add thick cashew cheeze for creamier soup and mix in. Add black pepper and lemon juice. Taste and adjust salt and flavor. 

Instant Pot Pasta

Source: The Ultimate Vegan Cookbook for your Instant Pot

36 oz. pasta sauce
3 cups water
16 oz rotini or penne pasta

Mix the sauce & water in the Instant Pot.  Stir in the pasta and press under the sauce.  Click the manual button, then click the pressure button to low. Cook on low 5 minutes.  Carefully move the pressure valve to manually release the pressure.

Vegetarian Buffalo Dip

Source: theliveinkitchen.com
Jackfruit is an amazing vegan substitute for pulled pork/chicken!

Ingredients

• 8 ounces cream cheese softened
• 1/2 cup hot sauce
• 1/4 cup ranch dressing
• 14 ounces canned jackfruit in water or brine rinsed and drained, then pressed between your fingers to break it apart
• 2 cups shredded cheddar cheese
• 1/2 cup chopped green onion, plus extra for garnish
• 1/4 cup crumbled blue cheese, plus extra for garnish
• Celery
• Tortilla Chips

Instructions

• Preheat the oven to 350ºF. Coat a 1 1/2 quart baking dish with cooking spray and set aside.
• In a large bowl, combine cream cheese, hot sauce, and ranch dressing with a spoon or hand mixer until smooth.
• Add the jackfruit, cheddar cheese, green onion, and blue cheese if using and stir to combine.
• Transfer the mixture to the prepared baking dish and smooth out. Bake 25-30 minutes until hot and bubbly.
• Remove from the oven and serve warm sprinkled with additional blue cheese and chopped green onion if desired, alongside celery and tortilla chips for dipping.

Quinoa Fried Rice

Source: gardeninthekitchen.com
I like to saute the veggies / cook the eggs separately while the quinoa is cooking.

Ingredients

• 1.5 cups white quinoa
• 2.5 cups water
• 1 1/2 cups peas and carrots
• 2-3 eggs, beaten
• 3 TB tamari
• 1 handful fresh scallion, chopped
• sesame oil to drizzle

Instructions

1. Place quinoa & water in saucepan, bring to boil, reduce heat, cover & simmer 15 minutes or until water is absorbed. Transfer to large serving bowl.
2. Meanwhile, cook eggs in small frying pan & cut into bite-sized pieces.
3. Add the eggs and veggies to the quinoa. Pour in the tamari and fold to combine. Top with fresh scallion & sesame oil and serve. 

Mexican Corn Chowder

Source: goodinthesimple.com

INGREDIENTS

• 2 tbsp extra virgin olive oil
• 2 cloves garlic diced
• 1 small onion chopped
• 4 cups vegetable broth
• 1 bay leaf
• 1 1/2 tsp salt
• 4 large red potatoes, peeled and cut into small cubes
• 4 cups corn kernels, fresh or frozen
• 1/4 tsp smoked paprika
• 1/2 tsp black pepper
• 1 handful of fresh cilantro, torn
• 1 cup diced green chiles, canned or roasted
• 1 1.5 cups canned coconut milk
• optional garnishes: sour cream, cilantro, avocado, tortilla strips, shredded cheese

1. In a soup pot, drizzle olive oil and sauté onions and garlic until soft.
2. Add broth, salt, potatoes, and bay leaf. Bring to a soft boil.
3. Cook until potatoes are just barely cooked through (approx 10 minutes).
4. Add corn, paprika, pepper, cilantro, chiles, and coconut milk. Simmer softly for about 5 more minutes, or until corn is tender. Add additional salt and pepper to taste, if needed.
5. To thicken the soup, remove approx 3 cups of soup to a blender. Blend and return to the pot.

Mexican Cauliflower Rice

Source: thebellyrulesthemind.net

• 1 head cauliflower, riced
• 2 tsp minced garlic
• 1 cup onion/chopped
• 1 Tbsp Taco seasoning
• 1 cup frozen corn, thawed in a strainer under hot water and drained well on paper towels
• 1 cup black beans /if using canned 1 -15oz drained and rinsed. 
• 1/2 cup Red bell pepper / diced
• 1/2 cup Green bell pepper / diced
• 1/3 cup fresh cilantro/chopped
• 2 Tbsp fresh lime juice

1. Steam cauliflower in microwave for 1-2 minutes with a little bit of water

2. Saute onion, garlic & peppers in large pan.  Stir in remaining ingredients. 

Easy Parmesan Risotto

4 TB butter, cut into pieces
1.5 cups Arborio rice
4 cups vegetable broth, divided
1/4 cup Parmesan cheese
salt & pepper to taste

1. Press the Saute button; add and melt the butter.  Stir in rice and saute for a couple of minutes.  Add 1 cup broth and stir until it is absorbed by the rice.

2. Stir in remaining 3 cups broth & cheese.  Lock lid, set pressure cook button to high, and set time for 10 minutes.

3.  When timer beeps, let pressure release naturally for 10 minutes.  Quick release any remaining pressure.  Open lid & season with salt & pepper.

Dark Chocolate Avocado Brownies

Source: skinnyms.com

Ingredients

• 3/4 cup whole wheat flour, optional almond flour for a GF recipe
• 3/4 cup cocoa powder
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 2 small eggs
• 1 ripe avocado, peeled & pitted
• 1/2 cup coconut oil, melted
• 1 teaspoon vanilla extract
• 3/4 cup pure maple syrup
• 1 cup dark chocolate chips

Instructions

1. Preheat oven to 350. Lightly spray an 8X8 inch pan with non stick spray.
2. In a small bowl, combine flour, cocoa powder, baking powder, and salt. Set aside. In blender, blend eggs, avocado, coconut oil, vanilla extract, and maple syrup until smooth. Add to flour mixture and stir well. Gently fold in chocolate chips and spread into prepared pan.
3. Bake in preheated oven for 25 minutes or until a toothpick inserted into the center comes out clean. Allow to cool completely before cutting. Store refrigerated in an airtight container.

Easy Mashed Potatoes

8 red potatoes
2 cups water
1 tsp salt
3 TB butter
1/2 cup milk, maybe more
salt & pepper to taste

1. Place whole potatoes, water & salt in Instant Pot.  Close & lock the lid, select pressure cook (high) for 20 minutes.
2. When time is up, quick release the pressure.  If desired, remove potato skins.  Mash, then add butter & milk, adding more milk if necessary to make the potatoes of desired consistency.  Season with salt & pepper. 

Roasted Baby Potatoes

Source: www.hippressurecooking.com

5 TB olive oil
2 lbs. baby potatoes (or fingerling)
1/2 tsp crushed rosemary
1/4 tsp salt
1/4 tsp pepper
3 garlic cloves, minced
1 cup vegetable broth

1. On instant pot, select "saute" to preheat. Pierce the middle of each potato with a knife.

2. When the word "hot" appears, add oil. Then add potatoes, garlic, salt, pepper, & rosemary. Roll potatoes around until browned, about 8-10 minutes.

3. Pour in the stock; close & lock lid.  Pressure cook for 11 minutes. Quick release the pressure when done.

Creamy Broccoli Cheese Soup

Source: The Ultimate Vegetarian Cookbook for your Instant Pot
Serves 4

1 pound broccoli, chopped into florets (about 3 large crowns)
2 medium carrots, shredded
1/2 cup chopped onion
3 cups vegetable broth
16 oz. half & half
8 oz. shredded cheddar cheese
salt & pepper to taste
optional garnish: croutons

1. To instant pot, stir together broccoli, carrots, onion, & broth.  Seal pot with lid and select manual high pressure for 15 minutes.
2. Release pressure using quick release method and remove lid.  Add remaining ingredients and stir until cheese is melted. 
3.  Transfer contents to Vitamix (or other good blender) and puree until smooth.  Return to pot and keep on warm until ready to serve.

Baked Crispy Peanut Tofu

Source: minamalistbaker.com

Pictured here with rice noodles, chopped green onions & carrots, & crushed peanuts

TOFU

• 21 oz extra firm tofu (1.5 blocks)
• 5 Tbsp tamari or soy sauce 
• 1.5 tsp chili garlic sauce
• 1.5 tsp toasted sesame oil
• 1.5 Tbsp maple syrup
• 6-8 Tbsp cornstarch (for crispy tofu! You can try subbing arrowroot, but we haven’t tested it and can’t guarantee the results)

PEANUT SAUCE (makes extra)

• 5 Tbsp creamy peanut butter (or other nut or seed butter)
• 4 Tbsp tamari (or coconut aminos, but add more to taste as it’s less salty)
• 2 Tbsp chili garlic sauce
• 2 Tbsp lime juice
• 4 Tbsp maple syrup
• 4 tsp sesame oil

Instructions

1. Preheat oven to 400 degrees F 
2. Start pressing tofu using a tofu press, or wrap in clean, absorbent towel and set something heavy — like a cast iron skillet or books — on top to press out the moisture. Press for about 15-20 minutes.
3. In the meantime, prepare peanut sauce by combining peanut butter, tamari, chili garlic sauce, lime juice, maple syrup, and sesame oil in a small mixing bowl and whisking thoroughly to combine. Set aside.
4. Cut pressed tofu into 3/4-inch cubes and add to a large plate. Top with tamari or soy sauce, chili garlic sauce, sesame oil, and maple syrup. Gently toss to combine using hands or a spoon. Let marinate 2-3 minutes, stirring/tossing occasionally.
5. Use a slotted spoon or your hands to transfer tofu to a quart-size or large freezer bag. Add cornstarch 1 Tbsp at a time and toss to coat. Continue adding more cornstarch and tossing until tofu is coated in a gummy, white layer (amount as original recipe is written // adjust if altering batch size).
6. Transfer tofu to oiled baking sheet and bake for about 20-25 minutes, flipping at the 18-minute mark to encourage even baking. It should be firm to the touch, firm on the edges, and slightly browned on the exterior once removed from the oven. Bake slightly longer if needed.
7. Heat a large metal or cast iron skillet (12 inch) over medium heat. Once hot, add tofu and 3/4 of the peanut sauce. Toss to coat. Stirring frequently, sauté the tofu for about 2 minutes, or until the tofu is hot and well coated with peanut sauce.
8. At this point it’s ready to eat! Enjoy as is or with any Asian-inspired dish, using the remaining sauce as a topping if desired.