Vegetable Rice Pulao (instant pot)

Source: https://pipingpotcurry.com/vegetable-pulao-instant-pot/#recipe

INGREDIENTS

  

• ▢2 cup Basmati Rice (1 cup=250ml) rinsed
• ▢2 tbsp Ghee or Oil
• ▢2 Green Chili Pepper (optional)
• ▢1 cup Onion sliced
• ▢1 tbsp Ginger minced
• ▢1 tbsp Garlic minced
• ▢1 cup Tomato chopped
• ▢2 Potato medium, cut into small peices
• ▢4 cups Mixed Vegetables (Carrots, Green Beans, Peas, Corn, Edmame) frozen or fresh
• ▢2.5 cup Water

• ▢1 tsp Cayenne or Red Chili powder
• ▢1 tsp Garam Masala
• ▢12 tsp Salt 
• 1 tsp turmeric

INSTRUCTIONS

 

• Start the instant pot in sauté mode and heat it. Add ghee, whole spices and sauté them for 30 seconds until the cumin seeds change color.
• After they start to splutter, add the green chili, onion, ginger and garlic. Sauté for 2 minutes until onion turn transparent.
• Add tomato and spices. Mix well.
• Add potato and mixed vegetables. Mix well. 
• Add the rice and water. Mix the rice with the vegetables. If anything is stuck to the bottom of the pot, deglaze it. Close the lid with vent in sealing position.
• Change the instant pot setting to MANUAL or pressure cook mode for 4 minutes at high pressure.  
• When the instant pot beeps, do a 10 minute NPR. This means let the pressure release naturally for 10 minutes, then release the pressure manually.
• Fluff the rice gently. Vegetable Pilaf is ready. Enjoy with homemade yogurt or raita.
• Note: Remove the insert from the instant pot, so the lower layer of rice does not overcook from the hot base. 

Vegan Banana Bread

 Source: https://ohsheglows.com/2016/10/07/vegan-banana-bread/

INGREDIENTS

FOR THE WET INGREDIENTS:

• 1 1/3 cups (320 g) mashed very ripe banana (about 4 medium or 3 large)
• 2 tablespoons (15 g) ground flaxseed
• 1/3 cup (80 mL) plant-based milk 
• 1/3 cup (80 mL) oil*
• 2 tablespoons (30 mL) pure maple syrup**
• 2 teaspoons (10 mL) pure vanilla extract

FOR THE DRY INGREDIENTS:

• 1/4 cup plus 2 tablespoons (60 g) brown sugar***
• 1/2 cup (50 g) rolled oats
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon fine sea salt
• 1 1/2 cups (210 g) flour
• Sliced banana, chopped walnuts, and/or chocolate chips, for topping (optional)

DIRECTIONS

1. Preheat the oven to 350°F (180°C). Lightly spray a 9x5-inch loaf pan with oil and set aside.
2. In a large bowl, mash the banana until almost smooth, and make sure you have 1 1/3 cups.
3. Stir the wet ingredients (ground flax, milk, oil, maple syrup, and vanilla) into the banana until combined.
4. Stir the dry ingredients (sugar, oats, baking soda, baking powder, salt, and flour) into the wet mixture, one by one, in the order listed. Stop stirring when there are no flour patches at the bottom of the bowl.
5. Spoon the dough into the loaf pan and spread out evenly. Add your desired toppings and gently press them into the dough to adhere.
6. Bake the loaf, uncovered, for 45 to 55 minutes (I bake for 47 to 48 minutes, but your time may vary), until lightly golden and firm on top. The top of the loaf should slowly spring back when touched.
7. Place the loaf pan on a cooling rack for 30 minutes. Then, slide a knife around the loaf to loosen it and gently remove it from the pan, placing it directly onto the cooling rack until completely cooled (or to hasten the cooling process, transfer to the fridge for 45 minutes).

Tofu Egg Roll Stir Fry

 Source: https://www.simplyquinoa.com/tofu-egg-roll-bowl

• 1 block (14oz) super firm tofu*
• 2 tablespoons avocado oil/olive oil
• 1/2 white onion , diced (about 1 cup)
• 3 garlic cloves , minced
• 1/4 cup tamari/soy sauce , divided
• 1 package coleslaw mix (12-14oz)
• 1 head curly kale (about 3 cups chopped)
• 2 tablespoons rice wine vinegar
• 1- 2 teaspoons sriracha hot sauce
• 2 teaspoon toasted sesame oil
• 1/2 bunch scallions , thinly sliced (about 3 - 4 scallions)
• Water as needed
• cooked rice, optional

• Heat 1 tablespoon of oil in a large pan. Cut the tofu into 1" cubes and add it to the pan. Cook for 3 - 4 minutes per side until it's crispy.
• While the tofu is cooking, heat the second tablespoon of oil in a separate pan. Once hot, add the garlic and onion, and saute for 2 - 3 minutes until soft. Add the ginger and two tablespoons of tamari and stir together.
• Add the coleslaw mix and kale and saute until everything has wilted. Add a tablespoon or two of water during the cooking process to help it steam.
• Once softened, add the tofu, the remaining tamari, rice vinegar, hot sauce, toasted sesame oil, and scallions. Cook for another minute or so until everything is combined and flavorful.
• Serve immediately with a few extra scallions and some sesame seeds. Optional: serve over rice

Thai Coconut Curry Soup

 Source: https://sweetpeasandsaffron.com/thai-coconut-curry-soup

Ingredients

• ▢1 tablespoon olive oil
• ▢3 shallots (finely chopped)
• ▢2 cloves garlic (minced)
• ▢1 tablespoon ginger (finely grated)
• ▢1 tablespoon Thai red curry paste (green also works great)
• ▢4 cups vegetable broth
• ▢1.5 tablespoons brown sugar (or coconut sugar)
• ▢3 tablespoons soy sauce (I use reduced sodium)
• ▢1 carrot (shredded)
• ▢1 bell pepper (thinly sliced)
• ▢1 bundle thin egg noodles (3-4 oz; soba noodles or whole wheat spaghetti may be subbed; see *)
• ▢13.5 oz coconut milk
• ▢15 oz chickpeas (540 mL; drained and rinsed)
• ▢1 tablespoon lime juice

Toppings

• ▢bean sprouts
• ▢cilantro leaves
• ▢lime wedges

Instructions

• In a large pot, heat the olive oil over medium heat. Add the shallots and cook for 5 or so minutes, until soft.
• Add the garlic and ginger and cook for one minute.
• Add the Thai curry paste and cook, stirring frequently for one minute.
• Add one cup of broth and stir until the curry paste is dissolved, then add the remaining broth, brown sugar, soy sauce, carrot, bell pepper and soba noodles.
• Bring to a boil, reduce heat and simmer for 5 minutes, or until veggies are soft and noodles are cooked through. Stir 2-3 times during this time to help noodles break up and cook through.
• Stir in the coconut milk, lime juice and chickpeas & heat through.
• Serve, topping with bean sprouts and cilantro.

Thai Basil Fried Rice with Cashews

 Source: https://www.cookwithmanali.com/instant-pot-thai-basil-fried-rice

Serves 8-12!

• 2.5 cups jasmine rice 
• sesame oil for frying
• 6 large garlic cloves, minced
• 1 tsp ground ginger 
• 1 cup cashews, halved (more if not adding tofu)
• 2 cups yellow onion, thinly sliced
• 2 medium red bell pepper, thinly sliced
• 2 medium green chilies, thinly sliced (Anaheim or similar)
• 6 TB soy sauce
• Sriracha, black pepper & salt to taste
• 1.5 cups thai basil, chopped
• 1/2 cup cilantro, chopped
• optional: 1 block tofu (14 oz, diced small) plus extra soy sauce

• Cook rice according to package directions.
• If adding tofu: in large skillet or wok, heat some oil and cook tofu until browned & slightly crispy. Stir in a little soy sauce and remove from wok.
• Add more oil to wok and then saute the onion, garlic and ginger. Cook for 2 to 3 minutes until fragrant. Add cashews and cook for 1 minute.
• Then add red pepper and green chilies. Cook until softened.
• Stir in cooked rice, optional tofu, soy sauce, Sriracha, pepper & salt. Cook until heated through. Stir in basil & cilantro and serve.

Tempeh Tikki Masala

 Source: https://www.eatingbirdfood.com/vegan-tempeh-tikka-masala

• Two 8 oz packages Tempeh, chopped into cubes
• 1 cup unsweetened plain non-dairy yogurt
• 4 teaspoons apple cider vinegar
• 2 teaspoon ground cumin
• 2 teaspoon ground ginger
• 2 teaspoon garam masala
• 1 teaspoon sea salt
• cooked rice for serving
• 
  
• Sauce:
• oil to saute
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 tsp ginger
• 2 teaspoon garam masala
• 2 teaspoon chili powder
• 1 teaspoon sea salt
• 1/2 teaspoon turmeric
• 15 oz. can tomato sauce
• 15 oz. can coconut milk
• 2 cups frozen peas
• 1. Make tempeh marinade by combining all ingredients (yogurt, apple cider vinegar, cumin, ginger, garam masala and sea salt) in a bowl. Add chopped tempeh and stir until well coated. Place bowl in the fridge to allow the tempeh to marinate for at least 1 hour.
• 

  

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  2. Once tempeh is done marinating, start preparing the sauce. Heat a large skillet on medium-high heat with coconut oil. Add onion, garlic and ginger and sauté until fragrant, about 5-7 minutes. Add spices and toss to combine, then add in tomato sauce, coconut milk, frozen peas and marinated tempeh.
• 3. Turn heat down to medium-low and let mixture simmer for 15-20 minutes or until sauce has thickened and everything is heated throughout. Serve over rice

Green Curry Stir Fry

 Source: simplyquinoa.com

cooked rice for serving

8 oz. tofu, pressed & cubed

1 jalapeno, seeded & diced

1 cup sliced carrots

1.5 cups green beans

1 cup diced red bell pepper

1/4 cup green curry paste

15 oz. can coconut milk

tamari & fresh basil for garnish

1. Fry or bake tofu until crispy.

2. Heat oil in large skillet; saute veggies until crisp-tender. Stir in curry paste. Pour in coconut milk & fold in tofu.  Simmer until heated through.  Swirl in some tamari. Serve over cooked rice and garnish with basil.