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.