Taco Rice Casserole

Source: eatingonadime.com

Ingredients

• 10 oz. soy crumbles
• 1/2 cup chopped onion
• 1 cup corn
• 1 can (15 oz.) black beans (drained)
• 1 can (15 oz.) diced tomatoes 
• 2 TB tablespoons taco seasoning)
• 2 cups cooked rice 
• 1 cup shredded cheese

Instructions

1. Preheat oven to 350.  Saute soy crumbles until thawed. Add in chopped onions and cook until soft.
2. Stir in Taco seasoning seasoning.
3. Add corn, tomatoes and beans.
4. Spray 9x13 pan with non stick spray. Spoon 1 cup of rice into the bottom of pan, spreading it out evenly.
5. Spoon the soy mixture over the rice.
6. Top with the shredded cheese.
7. Bake covered for about 25 minutes until cooked through.

Congee (grains/beans/veggies)

Source: The Ultimate Vegan Cookbook for your Instant Pot

Congee is a popular rice porridge / gruel popular in Indian countries. Yum! 

1/3 cup adzuki beans, soaked overnight
4 cups vegetable broth
1 cup water
1 1/2 cups corn kernels
1 cup diced carrot
1/3 cup millet
1/3 cup brown rice
1 TB tamari
1 tsp ground ginger
1/2 tsp turmeric
1/2 tsp salt
1/2 tsp black pepper
Optional garnishes: green onion, cilantro

Stir together all ingredients in Instant Pot.  Seal lid, click porridge button & cook for 30 minutes.  Let the pressure release naturally.

Instant Pot Oatmeal

1/2 cup steel cut oats
1/2 cup finely chopped fruit (peaches or apples work great)
1 1/2 cups water
1 tsp cinnamon
1 TB sweetener (I like pure maple syrup or brown sugar)

Place all ingredients in Instant Pot & mix together.  Seal lid; pressure cook on high 3 minutes.

Raspberry Chocolate Chip Protein Bars

Source: simplyquinoa.com

Ingredients

• 1 flax egg: 1 tbsp flaxseed meal + 3 tbsp water
• 1 cup cooked chickpeas
• 1 cup mashed banana about 2 large bananas
• ¾ cup quinoa flour
• ½ cup coconut sugar
• 1 teaspoon ground cinnamon
• ½ teaspoon baking soda
• Pinch of salt
• ¼ cup hemp hearts
• ¼ cup raspberries
• 1/4 cup chocolate chips

Instructions

1. Preheat the oven to 350°F. Grease and line an 8x8 baking pan with parchment and set aside.
2. Whisk together the flaxseed meal and water in a small bowl. Set aside for 5 minutes.
3. Once gelled, blend the flax egg, chickpeas and banana in a food processor until completely smooth.
4. Add the dry ingredients (minus the hemp hearts, chocolate chips and raspberries) and blend again until smooth. Pulse in the remaining ingredients.
5. Spread the batter into the prepared pan. Sprinkle with additional chocolate chips and raspberries if desired and bake on the center rack for 25 - 30 minutes until a toothpick inserted into the center comes out clean.
6. Let cool in the pan for 10 - 15 minutes, then transfer to a wire rack and cool completely before slicing.
7. Slice into 12 - 16 bars. Store in an airtight container for 2 - 3 days.

Mexican Corn Salad

Source: profusioncurry.com

https://profusioncurry.com/mexican-spicy-street-corn-salad-elote-instantpot/

Ingredients

• 4 cups corn kernels (about 4-6 ears, cut from the cob)
•  3 TB mayonnaise
• 2 tablespoon lemon juice
• 1 small red onion finely diced
• 1/2 cup cotija or queso fresco, crumbled
• 1 teaspoon red chili flakes 
• 1/2 tsp chili powder
• 1 handful cilantro chopped (optional)
• Few drops of Sriracha sauce if you like it hot and spicy (optional)
• 1 jalapeno seeded and finely diced (optional)
• salt and pepper to taste

Instructions

1. Cook the corn.
2. Place mayonnaise, onion, chili powder, cilantro, chili flakes, Sriracha sauce and lemon juice into a large bowl. Mix everything well using a fork.
3. Add the corn kernels.Fold in to combine. Serve garnished with cojita and chopped cilantro.

Cheesy Potato Poppers

Source: profusioncurry.com
(slightly modified by Aimee)

https://profusioncurry.com/cheesy-potato-poppers-croquettes/?fbclid=IwAR1d5G_vBkZFSYQMIq6s2ev0nnNayNidG0rSnK52Y0HePBjDZvKk8gYL2WI

Ingredients

• 2 medium boiled potatoes
• 1 cup Panko Style Bread Crumbs
• 1 egg, beaten
• 1 tsp Turmeric powder
• 1 tsp red chilli powder
• 1/2 tsp coriander
• 1/2 tsp cumin 
• 1 tsp ginger
• 1 tsp garlic powder
• 1 tbsp chopped cilantro
• 12 cheese cubes- 1 cm each
• 1 jalapeño pepper- thinly sliced ( optional)
• Salt & pepper to taste
• 1 tbsp oil

1. Preheat oven to 400.  In a mixing bowl, mash the boiled potatoes to smooth consistency. Add Panko, egg, and all spices. Mix well and create a smooth dough by kneading it a few times.

2. Portion the dough into 12 equal portions. Scoop each portion of the mixture on your palm and make round cups.  In the middle place the cheese cube. You can add a jalapeno slice with it if you wish . Cover the top with the rest of the dough and make smooth round balls.

3. Place each ball in oiled muffin tin.  Bake in preheated oven for 10 minutes, flip and bake the other side for 10-15 minutes (until golden brown).

Chile Rellenos Casserole

Source: sweetvegtable.com (Katie Allen)- slightly modified by Aimee
https://sweetvegtable.com/chile-rellenos-casserole/

Stuffed Poblanos

• 4 poblano peppers, halved & deseeded
• 1 tsp olive oil
• 1 can pinto beans, drained
• 2 cups corn kernels, drained
• 2 brown and wild rice microwavable pouches (or 3 cups cooked rice)
• 1/2 cup tomato salsa
• 2 tsp southwest blend or taco seasoning (cumin, adobo, garlic, smoked paprika, red chili flakes)
• 1 cup vegetable broth
• salt & pepper to taste
• 1/2 cup cotija cheese or queso fresco
• 1 cup shredded pepper jack cheese
• Optional: sliced green onions for garnish

• Southwest Sauce Drizzle

  • 1/2 cup sour cream
  • Juice of 1/2 a lime
  • 1 tsp southwest or taco seasoning (cumin, adobo, garlic, smoked paprika, red chili flakes)
  • Pinch sea salt
  • 2 Tbsp water
• Roast Poblano
  1. Move oven rack to be one notch below the top. Preheat oven to 425 F.
  2. Halve poblanos and scrape out seeds and ribs.
  3. Place poblanos on baking sheet (no oil). Roast for 10-15 minutes, checking occasionally.
  
  
  Make Filling While Poblanos Roast
  1. Heat oil in a large pan over medium heat.
  2. Add pinto beans, hominy or corn, salsa, Southwest seasonings, and salt/pepper to taste. Adjust spice level to taste.
  3. Squeeze rice pouches to break up clumps. Add rice to the pan.
  4. Pour in vegetable broth.
  5. Increase heat to medium-high, and heat through. 
  Assemble
1. Remove poblanos from the oven. Leave the heat on. 
2. Transfer poblanos to a casserole dish, “pocket” side up.
3. Scoop the rice mixture into the poblanos. Spread any remaining mixture across the top.
4. Spread shredded cheese and crumbled cotija on top.
5. Transfer the casserole dish to the oven, also on the upper rack.
6. Turn the oven to broil. It will only take a few minutes for the cheese to start to melt. 
• Make Southwest Crema While Cheese Melts
  1. In a small bowl, stir together sour cream, lime juice, Southwest seasonings and water. Adjust spice level to taste.
  2. Remove dish from the oven. Drizzle crema on top using a spoon.

Chickpea Veggie Stew

Source: veganricha.com

Ingredients

• 2 TB olive oil
• 1 cup onion chopped
• 4 cloves of garlic
• 1 cup chopped tomato
• 1 tsp onion powder
• 1/2 tsp garlic powder
• 1/4 tsp cinnamon
• 1 tsp oregano
• 1 tsp thyme or use a tsp fresh rosemary
• 2 large potatoes cubed small ( I use yukon gold or white,)
• 1.5 cups carrots
• 1/2 cup (74.5 g) other veggies like peppers mushrooms, zucchini, broccoli
• 2 (15 oz) cans chickpeas drained
• 1.5 tsp salt
• 2 cups (250 ml) water
• 2 cups (244 ml) non dairy milk such as coconut milk almond milk or cashew milk
• 4 cups Spinach
• cashew cheeze (optional)
• freshly ground black pepper for garnish , lemon juice (optional)

Instructions

• Add oil in the Instant Pot on saute. Add onion and garlic cook until golden. 
• Add the chopped tomato and mix. Add the spices and herbs and mix in.
• Add veggies, chickpeas, salt, and water and mix.  **wait to add milk**
• Pressure cook for (manual, hi) 5 minutes, let the pressure release naturally.
• Fold in milk & spinach and let wilt. Add thick cashew cheeze for creamier soup and mix in. Add black pepper and lemon juice. Taste and adjust salt and flavor. 

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.