Red Curry Noodle Bowls

 Source: https://www.simplyquinoa.com/vegan-red-curry-noodle-bowls

Ingredients

for the tofu:

• 1 block extra firm tofu
• Cooking spray
• Salt
• Pepper

for the curry sauce:

• 1 tablespoon coconut oil
• 1 large shallot
• 4 garlic cloves , minced
• 2 tablespoons grated ginger (about 2")
• 1/4 cup red curry paste
• 2 (14.5oz) cans lite coconut milk
• 3 tablespoons low sodium tamari

for the add-ins:

• 1 (10 oz) package gluten-free ramen noodles or rice noodles
• 2 cups broccoli florets (+ stems, optional)
• 1 cup sliced carrots
• 1 cup sliced red pepper
• 1 bunch scallions
• Sesame seeds to sprinkle

Instructions

• Prepare the tofu: Preheat the oven to 425ºF and spray a pan with cooking spray. Cut into cubes and add to the pan. Spray with another layer of cooking spray, sprinkle with salt & pepper and bake for 30 minutes, flipping halfway through.
• Saute veggies in large skillet; transfer to a bowl.
• Prepare the sauce: While the tofu is cooking, heat the oil in same skillet and add the shallot, garlic, and ginger. Saute for 2 minutes until the garlic is fragrant. Add the red curry paste, coconut milk, and tamari, and bring to a boil. Turn down the simmer and simmer until ready to serve.
• Prepare the noodles: Bring a pot of water to boil. Cook the noodles according to the package instructions; add it into the sauce along with the tofu.   (I buy 2 boxes of Ocean's Halo Ramen noodles and save the leftovers for picky eaters)  
• Make your bowls: Toss the noodles, vegetables, and tofu together until combined, then divide between four bowls. Sprinkle with scallions and sprinkle with sesame seeds.

White Bean & Potato Soup

 Source: https://elavegan.com/vegan-white-bean-soup 

(makes 10 servings)

INGREDIENTS

 

• 1 tbsp oil
• 2 Russet potatoes diced
• 1 cup chopped onion
• 3 medium carrot chopped
• 3 celery stalks chopped
• 4 garlic cloves minced
• 1 tsp onion powder
• 1.5 tsp dried oregano
• 1 tsp dried marjoram
• 8 cups vegetable broth 
• Salt & pepper to taste
• Three 14 oz cans white beans (about 4 cups), rinsed and drained
• 1/2 cup coconut milk canned (or other non-dairy milk)

• Heat oil in a large pot over medium heat and add the garlic, onion, carrots & celery. Saute for about one minute.
• Pour in the vegetable broth (or water), potatoes & spices and bring the soup to a boil. 
• Let the soup simmer for about 10 minutes, then add the white beans and coconut milk. Simmer for a further 5-10 minutes.
• Pour a part of the soup (e.g. half of it) to a different pot. 
• Blend this part using an immersion blender until it's smooth. You can also blend the soup in a regular blender. Make sure to work in batches and not to overfill the blender.
• Pour the blended soup back to the large pot and stir to combine. If you want to have an even thicker soup/chowder, you can blend all the soup.

Lasagna Soup (instant pot)

 Source: veganricha.com

https://www.veganricha.com/instant-pot-lasagna-soup-vegan/

Ingredients

• 1 tsp oil
• 1/2 (0.5 ) onion chopped
• 4 cloves of garlic chopped
• 1 cup (149 g) veggies - combination of peppers , carrots, zucchini
• 1/4 cup (48 g) red lentils (uncooked) - quick cooking red lentils (split ones) also called masoor dal
• 1 cup (9.24 oz) tomato puree (or use any thick tomato sauce such as marinara, pasta sauce or passata)
• 1 can (14 oz) diced tomato
• 2 tsp italian seasoning (1 tsp basil and 1/2 tsp oregano, parsley, generous dash of thyme/sage and rosemary)
• 1/4 tsp (0.25 tsp) each onion powder , garlic powder
• 1/2 to 3/4 tsp salt (depends on if there is salt in the tomatoes or other seasoning, I use 3/4 tsp with)
• 2 cups (470 ml) water or veggie broth (2.5 to 3 cups for soupier or if using whole grain noodles or with more veggies)
• 5 oz (5 to 6 oz) lasagna sheets , broken into small pieces, or use pasta of choice (I use no boil as they work out the best)
• dash of black and white pepper
• pepper flakes to taste , i use about 1/3 tsp
• 1 tbsp nutritional yeast
• 1 cup (30 g) packed spinach , optional
• vegan pesto, vegan ricotta or mozzarella, vegan butter/ garlic bread to serve optional
• a tbsp tomato paste, lemon, fennel seeds (optional add ins)

Instructions

• Heat oil in Instant pot on saute mode. When hot, add onion, garlic and a pinch of salt. Cook for 2 mins, stirring occasionally. 
• Add veggies and mix in. Add red lentils, tomato, salt, seasoning, onion powder, garlic powder and mix in. Add a tbsp of tomato paste for additional tomato flavor (optional). Add lasagna sheets and water and mix in. (make sure to use small pieces and mix them in well else they tend to stick) 
• Close the lid and Pressure cook on manual hi for 3 mins **. Let the pressure release for 10 minutes, then if there is still pressure in the pot, manually release carefully and open.
• Mix in the black pepper, pepper flakes and nutritional yeast. Taste and adjust salt and flavor(italian herbs, onion/garlic powder). Add some more salt, broth, tang(lemon) if needed to balance.
• Fold in the spinach if using. Let sit for a minute. Then serve with pesto/basil and/or vegan ricotta/mozzarella, and garlic bread. You definitely need some vegan cheese for a more lasagna like flavor. Fold in some into the soup while still hot and use more for garnish.

Clam-less Chowder

 Source: Vegan Soups and Hearty Stews for All Seasons

2 TB olive oil

1 cup chopped onion

2 celery stalks, finely chopped

2 TB flour

4 cups vegetable broth

3 medium potatoes, diced

10 oz. bag frozen corn

1 tsp each salt & pepper

1/2 tsp cumin

1/2 tsp paprika

7 oz. package baked tofu, finely sliced into ribbons

2 cups non-dairy milk (such as oat milk)

1. Heat oil in soup pot and saute onion & celery. Sprinkle in the flour and stir until dissolved.

2. Stir in broth and potatoes. Bring to boil, reduce heat, cover & simmer 20 minutes or until potatoes are tender.  Mash some of potatoes to thicken the base.  Stir in corn, seasonings, tofu, & milk. Simmer until heated through.

Vegan Caesar Salad

 Source: Oh She Glows Every Day

Vegan Parmesan Cheese: 

https://veggieaimee.blogspot.com/2020/09/vegan-parmesan-cheese.html

Dressing:

1/2 cup raw cashews, soaked overnight

1/4 cup water

2 TB olive oil

1.5 tsp Dijon

1-2 cloves garlic

1/4 tsp garlic powder

1.5 tsp Worcestershire sauce

2.5 tsp capers

1/2 tsp each salt & pepper

Garlic Roasted Chickpeas:

1 can (14 oz) garbanzo beans, drained & rinsed

1 TB olive oil

1/2 tsp garlic powder

1/2 tsp salt

1/4 tsp cayenne

Salad:

2 heads Romaine lettuce, chopped

1. Make the dressing: In blender, add soaked cashews and remaining dressing ingredients; process until smooth.

2. Make chickpeas: Preheat oven to 400. Toss garbanzo beans & remaining ingredients in baking dish.  Roast 20 minutes, stir, then roast 15 minutes more. Cool.

3. Toss lettuce with dressing; sprinkle with vegan Parmesan, chickpeas, & fresh pepper. 

Vegan Parmesan Cheese

 Source: Oh She Glows Every Day

Makes 3/4 cup

1/2 cup raw cashews

2 TB nutritional yeast

1/2 tsp salt

1/4 tsp garlic powder

Place all ingredients in food processor and process until a coarse meal forms.  Will keep in an airtight container in the fridge up to 2 weeks. 

Apple Pie Smoothie

 Source: gimmesomeoven.com

https://www.gimmesomeoven.com/apple-pie-protein-smoothie/#tasty-recipes-64570

• 
  
  
• 2 large red apples (I used fuji), cored
• 1 frozen banana
• 1 cup unsweetened almond milk
• 1/2 cup Greek yogurt
• 1 teaspoon ground cinnamon
• pinch of ground nutmeg
• 1 TB maple syrup
• 
  
• Blend together in Vitamix & enjoy!

Baked Beans (IP)

Source: simple-veganista.com
https://simple-veganista.com/healthy-baked-beans-instant-pot/#tasty-recipes-10019

• 1 1b. dried small white beans (navy or great northern) (2 cups), rinsed & soaked overnight*
• 2 cups low-sodium vegetable broth (or half water + broth)
• 1/3 cup pure maple syrup
• 1/4 cup tomato paste (use a 6oz. can for extra tomato flavor)
• 1/4 cup apple cider vinegar
• 2 tablespoons mustard (regular, dijon or whole grain)
• 2 teaspoons smoked paprika
• 1 heaping teaspoon garlic powder
• 1/2 teaspoon fresh ground pepper
• salt to taste
• 2 – 4 tablespoons unsulfured blackstrap molasses

1. To Instant Pot, add all ingredients and stir until well combined.
2. Attach the lid, and make sure the vent is in the SEALED position. Push the PRESSURE COOKER button, and manually set at HIGH for 60 minutes. When done, let the steam vent on its own, takes about 20 minutes. Move the vent to open, careful not to burn yourself as there may still be a little steam left. Remove lid and let cool a bit, add salt to taste. 
3. Beans will thicken once cooled. If too thick, add a 2 tablespoons of water at a time, mix well, and repeat until desired consistency.

Store: Keep leftovers in and airtight container in the refrigerator for up to a week. These freeze wonderfully, and will keep for up to 2 months in the freezer. Thaw before reheating.

*Unsoaked beans: increase liquid to 4 cups and cook for 75 minutes.

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.