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.

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.