Chili Garlic Noodles (instant pot)

Source: foodiesterminal.com

• 16 oz spaghetti noodles halved (thin variety, 226 g)
• 1 green bell pepper thinly sliced
• 1 red bell pepper thinly sliced
• 1/2 white onion, thinly sliced
• 2 medium carrots thinly sliced (like match sticks)
• 2 TB Finely Chopped Garlic
• 4 cups water (substitute broth for richer flavor)

Sauce:

• 6 tbsp light soy sauce
• 3 tbsp Chili garlic sauce
• 2 tbsp Hoisin Sauce
• 2 tbsp Rice vinegar
• 2 tbsp sesame oil (lightly toasted sesame oil tastes fabulous)
• 2 tbsp brown sugar

Garnishes:

dark sesame seeds

chopped cilantro

crushed red pepper flakes

• Place water in Instant Pot. Add the spaghetti noodles in a bird nest patter or a zig zag pattern (fan them out well!). Avoid dumping them all at once. Once, you are done gently tap the spaghetti noodles with the help of your spatula so that they get one coat of the liquid. DO NOT STIR.
• Layer the sliced veggies on top of the noodles. If you prefer crisp crunchy veggies do not add them now. Do not STIR anything in the pot.
• Cover the lid of the Instant Pot and seal the valve. PRESSURE COOK on HIGH for 4 minutes for al dente noodles that won't fall apart and 6 minutes for softer noodles.
• Once the pressure cooking cycle is over wait for about 3 minutes of Natural Pressure Release and than release the rest of the pressure manually by moving the valve from the SEALING to the VENTING position. Open the lid of the pot carefully.
• Wisk together sauce ingredients and stir into noodle mixture until well coated.  Stir in sesame seeds. Spoon onto plates and top with additional garnishes if desired.

Tofu Scramble

Source: noracooks.com
https://www.noracooks.com/tofu-scramble/

• 1 tablespoon olive oil
• (1) 16-ounce block firm tofu
• 2 tablespoons nutritional yeast
• 1/2 teaspoon salt, or more to taste*
• 1/4 teaspoon turmeric
• 1/4 teaspoon garlic powder
• 2 tablespoons non-dairy milk, unsweetened and unflavored

• Heat the olive oil in a pan over medium heat. Mash the block of tofu right in the pan, with a potato masher or a fork. You can also crumble it into the pan with your hands. Cook, stirring frequently, for 3-4 minutes until the water from the tofu is mostly gone.
• Now add the nutritional yeast, salt, turmeric and garlic powder. Cook and stir constantly for about 5 minutes.
• Pour the non-dairy milk into the pan, and stir to mix. 

*India black salt (Kala Namak) has a unique flavor that gives this recipe an egg-like taste! 

(I ordered it on Amazon)

  

Vegan Waffles

Source: lovingitvegan.com

• 1 and 1/4 cup (156g) All Purpose Flour
• 2 tsp Baking Powder
• 1/4 tsp Salt
• 3 Tbsp Sugar
• 1 and 1/4 cup (300ml) Soy Milk (or other non-dairy milk)
• 2 Tbsp Oil
• 2 tsp Vanilla Extract

Mix all together and follow instructions of your waffle iron!

Vegetable Pasta Primavera

Source: Pampered Chef

oil for sauteing
1 bunch asparagus, trimmed & cut into 1 inch pieces
1 large red bell pepper, diced
1 medium zucchini, diced
1/2 stick butter, cut into pieces (option to use vegan butter)
6 cloves garlic, minced
4 cups vegetable broth
1.5 cups water
16 oz. Fettuccine, broken in half
1/2 cup fresh basil leaves, chopped
1/2 cup sliced onion
Optional: 1 cup sundried tomatoes
3/4 tsp salt
3/4 tsp pepper
1.5 tsp oregano

1. Heat oil in dutch oven (or large pot); saute asparagus until lightly browned; remove from pot
2. Add bell pepper, zuchinni, onion; saute until lightly browned; remove from pot
3. Melt butter & stir in garlic; saute 1 minute.  Add broth & water and bring to boil
4. Add noodles; cover & cook 12-14 minutes until noodles are tender, stirring often to prevent them sticking together.
5. Stir in cooked vegetables, basil, salt, pepper, & oregano. Toss until combined.

Creamy Chickpea & Rice Casserole

Source: The Great Vegan Bean Book
(slightly modified by Aimee)

1.5 cups brown rice
3 cups water
2 TB olive oil
1/2 small onion, chopped
2 cloves garlic, minced
1 cup corn kernels
2 cups frozen peas/carrots
1 can (15 oz) garbanzo beans, drained & rinsed
2 TB nutritional yeast
12 oz. vegan sour cream
salt & pepper to taste

1. Place rice & water in saucepan. Bring to boil, reduce heat, simmer & cover 45 minutes.
2. Preheat oven to 350. Heat oil & saute onion & garlic.
3. In large bowl stir together cooked rice, onion & garlic, and remaining ingredients. Transfer to oiled 13 x 9 baking dish. Cook 45 minutes or until bubbly.

Kung Pao Chickpeas

Source: The Fresh & Healthy Instant Pot cookbook
I prefer to not use the Instant Pot for this recipe, and cook the rice separately.

1.5 cups brown rice
oil for frrying
1 red bell pepper, finely chopped
1 bunch green onions, chopped
3 cups cooked chickpeas (2 cans, 15 oz each, rinsed & drained)

1 tsp dark sesame oil
1 TB arrowroot starch
2 TB water
1 TB sesame seeds plus more for garnish

Sauce:
6 TB tamari
2 TB balsamic vinegar
3 TB maple syrup
1 tsp ginger
2 cloves garlic, minced
1 tsp crushed red pepper flakes

1. Place rice and 3 cups water in saucepan. Bring to boil, reduce heat, cover & simmer 40 minutes or until water is absorbed.
2. Meanwhile, make sauce: combine all ingredients in small bowl.
3. Heat oil in skillet- saute red pepper & green onions a few minutes. Stir in chickpeas & sauce ingredients. Drizzle with sesame oil.
4. Wisk together arrowroot & 2 TB water and add to chickpea mixture. Simmer until thickened. Serve over rice.

Wild Rice & Mushroom Stew

Source: The Fresh & Healthy Instant Pot Cookbook

1 cup chopped onion
5 carrots, peeled & diced
5 celery stalks, diced
3 cloves garlic, minced
8 oz. cremini mushrooms, chopped
1 tsp thyme
1 tsp sage
1 cup wild rice blend
4 cups water
15 oz. can coconut milk
2 tsp salt
pepper to taste

Combine the onions, carrots, celery, garlic, mushrooms, thyme, sage, rice, water, & salt. Seal lid & & pressure cook on high for 25 minutes. Let pressure release naturally for 10 minutes then vent. Stir in coconut milk and season with pepper.

Not-Fried Pinto Beans

Source: The Fresh & Healthy Instant Pot Cookbook

1 cup dried pinto beans, soaked for 8 hours & drained
3 cups water
1/2 cup chopped yellow onion
2 cloves garlic, minced
1 tsp cumin
1 tsp chili powder
1/2 tsp salt

1. Combine beans, water,onion & garlic in Instant Pot. Secure lid & pressure cook on high for 20 minutes. Let pressure release naturally.

2. Drain the beans, reserving the liquid. In food processor place bean mixture, 1/2 cup reserved liquid, cumin, chili powder, & salt.  Process on low until desired consistency.

3. Store leftovers in an airtight container for up to a week.  

Thai-Style Farro Salad

Source: The Fresh & Healthy Instant Pot Cookbook
Makes 6-8 servings

Farro is an ancient grain that packs nearly 8 grams of protein and fiber in each cooked cup, more than quinoa!

2 cups farro
2 cups water

2 TB olive oil
1/2 cup lime juice
1 tsp salt
2 TB tamari
1/4 cup maple syrup

1 red bell pepper, diced
1 English cucumber, diced
1 large carrot, peeled & diced
1 small bunch green onions, chopped
1 cup chopped cilantro

1. Combine farro & water in Instant Pot. Secure lid & pressure cook on high for 10 minutes. Let pressure release naturally for 10 minutes. Let cool.
2. Meanwhile, make dressing: stir together olive oil, lime juice, salt, tamari, & maple syrup. 
3. In large bowl combine cooked farro, dressing, & remaining ingredients.  Chill for 2 hours to allow flavors to fully develop.

Jackfruit & Black Bean Enchiladas

Source: wellvegan.com

• 1 15.5-oz. can jackfruit in water or brine, drained
• 1 15.5-oz. can black beans, drained and rinsed
• ½ cup salsa
• 1 tsp. cumin, divided
• ¾ tsp. paprika, divided
• ¾ tsp. chili powder, divided
• Salt and black pepper, to taste
• 2 tsp. olive oil
• ½ yellow onion, diced
• 2 garlic cloves, minced
• 1 4-oz. can diced green chilies, drained
• 2 handfuls of baby spinach
• 1 10-oz. can red enchilada sauce
• 8 whole-wheat tortillas (I used taco sized)
• 1 cup vegan cheese, optional
• Sliced avocado and fresh cilantro, for serving

1. Drain the jackfruit and rinse with cold water. Transfer the jackfruit pieces to a cutting board and slice off the tough core and remove the seeds. Add the fleshy, stringy part of the jackfruit to a mixing bowl and pull apart by hand (watch the video above for a visual demonstration). Blot with a few layers of paper towel to remove excess moisture and set aside.
2. In a separate bowl, combine the black beans, salsa, ½ teaspoon cumin, ½ teaspoon paprika, and ½ teaspoon chili powder; season with a pinch of salt and black pepper. Use a fork to lightly mash the black beans and give the mixture a good stir.
3. Preheat oven to 375F. Drizzle the olive oil in a non-stick skillet and place over medium heat. Add the onion and garlic and sauté, stirring often, for 2-3 minutes. Add the jackfruit and the remaining ½ teaspoon of cumin, ¼ teaspoon of chili powder, and ¼ teaspoon of paprika; continue to cook for 5 minutes, or until most of the moisture from the jackfruit has evaporated. Add the diced green chilies and cook for another 2 minutes. Finally, stir in the spinach and cook until just wilted, about a minute more. Remove from heat.
4. Pour ½ cup of the enchilada sauce into the bottom of a 9×13 glass baking dish. If necessary, heat your tortillas in the microwave for 15-20 seconds, until soft and pliable. Add a spoonful of the black bean mixture to the center of each tortilla, followed by a scoop of the jackfruit mixture. Roll the tortillas up and place them seam-sided down in the prepared baking dish. Pour the remainder of the enchilada sauce on top to completely cover the enchiladas, followed by the vegan cheese, if using. Bake for 20-25 minutes, until the edges of the tortillas are slightly crisped and the sauce is bubbly.
5. Serve enchiladas warm with sliced avocado and fresh cilantro.

Lentil Quinoa Bolognese

Source: The Great Vegan Bean Book

1 cup green or brown lentils (uncooked)
3 medium carrots, cut into 4 large pieces
2 cups water
2 TB olive oil
1/2 small onion, coarsely chopped
1 bell pepper, coarsely chopped
3 cloves garlic, chopped
20 oz. can crushed tomatoes
1 TB oregano
2 tsp basil
1/2 cup quinoa, rinsed well
1/2 cup red wine or 2 TB balsamic vinegar
salt & pepper to taste
Cooked pasta, for serving

1.  Add the lentils, carrots, & water to large soup pot.  Bring to boil, reduce heat, cover & simmer until lentils are tender, 20-30 minutes.

2.  Meanwhile, heat oil in skillet; saute onion about 5 minutes.  Add garlic & bell pepper and saute until softened. 

3.  Remove carrots from pot of lentils and add to food processor  along with tomatoes, spices, & sauteed veggies.  Puree until smooth.

4.  Add quinoa & red wine to pot of lentils.  Bring to simmer, cover & cook until quinoa is mostly cooked (you might need to add water for quinoa to fully absorb). 

5. Add puree to lentil mixture and cook, covered, over low heat for 20 minutes.  Serve over pasta.

Aimee's Ramen Soup

Serves 6-8 people

2 noodle packets from 1 box (8.4 oz) Ocean's Halo Organic Ramen Noodles 

(there are 4 total packets so save the other 2 for the next time!)
6 cups water
3 cups veggie broth
1 veggie bouillon cube
7 oz. baked tofu, cubed
10 oz. frozen veggies (such as peas & carrots)

Bring water to boil and add noodles- let sit until noodles are softened (refer to package directions).  Stir in remaining ingredients and heat through. Enjoy!

Spaghetti with Lentils

Source: thebellyrulesthemind.net

• 32 oz. marinara sauce
• 2 cups lentils, rinsed
• 16 ounces spaghetti, broken in half
• 10 cups water
• 1 tsp salt
• parsley for garnishing

1. Add marinara sauce, lentils, spaghetti, salt and water. Stir well to combine and make sure pasta is submerged in liquid. Cover lid and turn valve to Seal.
2. Pressure Cook on "High" or “Manual” for 10 minutes. When the timer goes off, turn valve to Vent to Quick release the pressure.
3. Stir together again and Keep Instant Pot on Warm. Let it wait for about 5 minutes, before serving. Garnish with parsley.

Chickpea Curry with Rice

Source: thefoodieeats
https://thefoodieeats.com/instant-pot-curry-chickpeas/?fbclid=IwAR0nhXft4fOLP7lWR4NhJ4Y2SgfH_pIQh0RMrAKx-_Y6tP4tiyXKAwoWeC0

Ingredients

• 2 Tbsp. olive oil
• 1/2 cup yellow onion diced
• 1 1/4 tsp. sea salt divided
• 1 tsp ground ginger
• 1 Tbsp. garlic minced
• 2 Tbsp. curry powder
• 14.5 oz tomatoes fire-roasted, diced
• 13.5 oz. coconut milk
• 2 cans (13.5 oz each) chickpeas drained
• 8 oz. fresh baby spinach

Instructions

• Using sauté setting – add oil, onions, and 1/4 teaspoon of salt and cook for about 3 minutes, until onions are soft and translucent. Then add ginger and continue cooking for another 3 minutes or so. Next, add garlic and cook for one minute more. Now Add curry powder and mix well, allowing to toast for about a minute.
• Stir in tomatoes (using liquid to deglaze the bottom of pot), followed by chickpeas, coconut milk, and remaining salt. Mix well.
• Lock lid and cook at high pressure for 5 minutes. Once cook time is complete, quick-release pressure.
• Finally, add spinach and mix until fully wilted. Serve with rice.

Lentil Tortilla Soup

Source: peasandcrayons.com

Ingredients

• 1 cup diced onion
• olive oil for frying 
• 1 bell pepper diced
• 1 jalapeno pepper diced
• 2.5 cups vegetable broth 
• 15 oz canned crushed tomatoes
• 1/2 cup mild or medium salsa 
• 15 oz can black beans (drained + rinsed)
• 15 oz can pinto beans (drained + rinsed)
• 1 cup corn (fresh, canned, or frozen)
• 3/4 cup dried red lentils
• 1/2 tsp chili powder
• 1/2 tsp garlic powder
• 1/2 tsp cumin
• 1/4 tsp cayenne pepper
• 1/2 cup cream cheese (vegan: use cashew cheese)
• 1 tsp salt
• 1 TB taco seasoning

Garnishes:

• crushed tortilla chips 
• shredded cheddar or mex-blend cheese
• sliced or diced jalapeños
• chopped red onion
• pico de gallo
• sliced avocado
• fresh cilantro
• sour cream or greek yogurt

Instant Pot: place all ingredients except cream cheese in pot.  Seal lid, set high pressure for 15 minutes, & let pressure naturally release.  Stir in cream cheese.

Stovetop: Same as above but let simmer (with lid on pot) until lentils are cooked.

Pumpkin Pie Smoothie

Source: DoTerra

1 cup almond milk
1/2 cup pumpkin puree
1/2 cup vanilla yogurt (or plain Greek)
2 bananas
1 tsp vanilla
2 TB maple syrup
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp allspice
2 drops DoTerra Onguard
Ice

Combine all ingredients in blender and blend until smooth.

Instant Pot Jambalaya

Source: The Ultimate Vegan Cookbook for your Instant Pot
(modified by Aimee)

2 TB Cajun spice blend*
1 TB oil
1 1/2 cups diced onion
2 cups chopped bell pepper
1 cup chopped celery
7 oz. baked tofu, cubed small
2 1/4 cups water
2 cups long grain brown rice
14.5 oz can diced tomatoes
14.5 oz can kidney beans, drained & rinsed
salt & pepper to taste

1. Turn Instant Pot to saute mode and heat oil.  Saute onion until transparent, about 5 minutes.  Add garlic, bell pepper, & celery & spice blend; saute another minute.

2.  Stir in tofu, water, rice, & tomatoes.  Cook on manual setting at high pressure for 30 minutes; let pressure release naturally.  Season with salt & pepper.

*Spice blend: (there will be a little left over)
2 tsp paprika
2 tsp dried thyme
2 tsp dried marjoram
1 tsp garlic powder
1/2 tsp onion powder
1/2-1 tsp cayenne
1/4 tsp black pepper
1/4 tsp allspice

Taco Rice Casserole

Source: eatingonadime.com

Ingredients

• 10 oz. soy crumbles
• 1/2 cup chopped onion
• 1 cup corn
• 1 can (15 oz.) black beans (drained)
• 1 can (15 oz.) diced tomatoes 
• 2 TB tablespoons taco seasoning)
• 2 cups cooked rice 
• 1 cup shredded cheese

Instructions

1. Preheat oven to 350.  Saute soy crumbles until thawed. Add in chopped onions and cook until soft.
2. Stir in Taco seasoning seasoning.
3. Add corn, tomatoes and beans.
4. Spray 9x13 pan with non stick spray. Spoon 1 cup of rice into the bottom of pan, spreading it out evenly.
5. Spoon the soy mixture over the rice.
6. Top with the shredded cheese.
7. Bake covered for about 25 minutes until cooked through.

Congee (grains/beans/veggies)

Source: The Ultimate Vegan Cookbook for your Instant Pot

Congee is a popular rice porridge / gruel popular in Indian countries. Yum! 

1/3 cup adzuki beans, soaked overnight
4 cups vegetable broth
1 cup water
1 1/2 cups corn kernels
1 cup diced carrot
1/3 cup millet
1/3 cup brown rice
1 TB tamari
1 tsp ground ginger
1/2 tsp turmeric
1/2 tsp salt
1/2 tsp black pepper
Optional garnishes: green onion, cilantro

Stir together all ingredients in Instant Pot.  Seal lid, click porridge button & cook for 30 minutes.  Let the pressure release naturally.

Instant Pot Oatmeal

1/2 cup steel cut oats
1/2 cup finely chopped fruit (peaches or apples work great)
1 1/2 cups water
1 tsp cinnamon
1 TB sweetener (I like pure maple syrup or brown sugar)

Place all ingredients in Instant Pot & mix together.  Seal lid; pressure cook on high 3 minutes.