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.

Veggie Pot Pie

Source:  allrecipes.com, modified by Aimee

Crust: (make ahead)
2.5 cups flour
1/2 tsp salt
2 sticks butter
1 cup ice water

Filling:
oil for frying
1/2 cup chopped onion
2 cloves garlic, minced
3 carrots, diced
1 cup diced potato
3 cups vegetable broth (for creamier texture, replace 1 cup with milk)
1.5 cups corn kernels
3 cups small broccoli florets
10 oz. baked tofu, finely cubed
1 tsp salt
1 tsp pepper
3 TB cornstarch
3 TB tamari
1/4 cup water

1. 1. Make crust: In a large bowl, combine flour and salt. Cut in butter until mixture resembles coarse crumbs. Stir in water, a tablespoon at a time, until mixture forms a ball. Wrap in plastic and refrigerate for 4 hours or overnight.
2. 2. Preheat oven to 425 degrees F (220 degrees C). Heat oil in a large skillet or saucepan. Cook onions and garlic in oil for 3 to 5 minutes, stirring frequently. Stir in carrots & potatoes; cook 5 minutes.  Add vegetable broth; bring to a boil, then turn heat down to a simmer. Cook until vegetables are barely tender, about 5 minutes.  Stir in corn, broccoli & tofu; simmer 5 minutes or until broccoli turns bright green. 
3. 3. In a small bowl, mix the cornstarch, soy sauce, and 1/4 cup water until cornstarch is completely dissolved. Stir into vegetables, and cook until sauce thickens, about 3 minutes. Season with salt and pepper.
4. 4. Roll out 2/3 of the dough to line a deep dish pie plate; bake in preheated oven about 10 minutes until lightly browned; remove from oven. Pour the filling into the pastry lined dish. Roll out remaining dough, arrange over the filling, and seal and flute the edges.  Place on baking sheet to catch any drippings.  Bake 30 minutes, or until the crust is brown.

Enchilada Sauce

Source: gimmesomeoven.com

• 1/4 cup canola oil
• 1/4 cup flour
• 1/2 cup chili powder
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1/2 teaspoon cumin
• 1/2 teaspoon oregano
• 4 cups vegetable broth

Heat oil in saucepan and stir in flour until dissolved.  Stir in remaining seasonings and slowly stir in broth, whisking constantly to avoid lumps.  Simmer 10-15 minutes until thickened slightly.

Roasted Cauliflower Enchiladas

Source: gimmesomeoven.com (modified)
Makes two 9 x 13 inch pans

SAUCE INGREDIENTS:

• 2 TB canola oil
• 2 TB flour
• 1/4 cup chili powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon cumin
• 1/4 teaspoon oregano
• 2 cups vegetable broth

ENCHILADA INGREDIENTS:

• 1 large head cauliflower, cut into small florets
• 1 TB olive oil, plus extra for frying
• salt & pepper to taste
• 1 shallot, diced (or 1/2 cup chopped onion)
• 2 cloves garlic, minced
• 8 large flour tortillas (12") or 16 corn tortillas* (6")
• 2 cans (15 oz each) black beans, rinsed and drained
• 1 cup corn kernels
• 1 (8-ounce) bag shredded cheese 
• toppings: sliced avocado, chopped fresh cilantro, crumbled queso fresco

*Use corn tortillas for gluten free.  To soften, wrap in damp paper towels then wrap in plastic wrap; microwave 1 minute (this will prevent the tortillas from cracking when rolling up).

DIRECTIONS:

1. Heat oven to 400°F. Toss florets with olive oil, salt & pepper and place on baking sheet. Roast 15 minutes; stir & roast 10 minutes more. Set aside.  
2. Reduce oven temp to 350.  Make sauce: heat oil in saucepan and stir in flour until dissolved.  Stir in remaining seasonings and slowly stir in broth, whisking constantly to avoid lumps.  Simmer 10-15 minutes until thickened slightly.
3. Heat oil in large skillet; saute shallot & garlic.  Stir in corn, black beans, & roasted cauliflower. Remove from heat. 
4. Divide 1/2 cup sauce in the bottom of two 9×13-inch baking dishes, and spread it around evenly with a spoon to cover the entire surface.  
5. Place a tortilla flat on a plate, and spoon a heaping tablespoon of enchilada sauce into the center of the tortilla.  Spread it around evenly with a spoon.  Then add shredded cheese in a line down the center of the tortilla, topped with a spoonful of bean mixture.  Roll up the enchilada, and place it in the prepared baking dish, seam side down.  Repeat with the remaining tortillas, cheese, and bean mixture.  Then pour most of the remaining sauce down the center of the pan of enchiladas, and use a spoon to spread it around evenly. (reserve some sauce as an extra topping).  (I like to crumble queso fresca on top before baking).
6. Bake uncovered for 20-25 minutes, until the enchiladas are heated through and the tortillas are a bit crispy.
7. Remove from the oven, garnish with toppings (including extra sauce, if desired), and serve warm. 

Skillet Gnocchi with Greens & White Beans

Source: Eating Well

olive oil for sauteeing
16 oz. packaged gnocchi
1/2 cup chopped onion
4 cloves minced garlic
1/2 cup water
6 cups chopped greens such as spinach or chard
15 oz. can diced tomatoes
15 oz. can white beans, drained & rinsed
1/2 cup shredded mozzarella
1/4 Parmesan

1. Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add gnocchi and cook, stirring often, until plumped and starting to brown, 5 to 7 minutes. Transfer to a bowl.
2. Add the remaining 1 teaspoon oil and onion to the pan and cook, stirring, over medium heat, for 2 minutes. Stir in garlic and water. Cover and cook until the onion is soft, 4 to 6 minutes. Add chard (or spinach) and cook, stirring, until starting to wilt, 1 to 2 minutes. Stir in tomatoes, beans and pepper and bring to a simmer. Stir in the gnocchi and sprinkle with mozzarella and Parmesan. Cover and cook until the cheese is melted and the sauce is bubbling, about 3 minutes.

Slow Cooker Loaded Baked Potato Soup

Source: peasandcrayons.com (modified by Aimee)

Ingredients

• 2 lbs. russet potatoes, diced
• 4 cups vegetable broth
• 1/2 stick butter, cut into cubes
• 1 cup milk 
• 1 1/2 cups shredded cheese
• salt & pepper to taste
• 1/4 tsp garlic powder
• 1/4 tsp dried dill
• 1 tsp dried chives

Toppings: vegetarian bacon crumbles, chopped green onion, sour cream, extra shredded cheese

1. Place potatoes, broth, butter, & spices in slow cooker. Cook on low at least 4 hours.

2. Mash potatoes until almost completely blended.  Stir in milk & cheese; cook on high 10 minutes or until heated through.

3. Add toppings & enjoy!