Vegan Spanish Paella

Serves: 4

Beans

1 cup cup chickpeas 

Overnight soak chickpeas in water

1 tsp salt
4 cups water

Cook chickpeas with salt and water in Instant Pot.

1 Tbsp olive oil

1 cup onion, chopped

1 Tbsp garlic cloves, chopped

1" ginger, grated

mint, chopped, if available

1 red bell pepper, chopped
1 green bell pepper, chopped

1 yellow bell pepper, chopped

1 orange bell pepper, chopped

1 cup tomatoes, chopped
1/2 tsp turmeric powder

1/2 tsp ground black pepper
2 tsp red chili powder
3 and 1/2 tsp salt

14.1 ounce can artichoke hearts, chopped
1 cup green beans, chopped (30 beans)
1/2 cup frozen peas

1 cup rice

3 cups water

Press saute on Instant Pot.

Let the pot get hot for 2 minutes. Add oil and spread using a spatula.

Add onion, sauté for 5 minutes.

Add ginger, garlic, mint and sauce for a minute.

Add bell peppers and sauté for 5 minutes

Add tomatoes, turmeric powder, red chili powder, salt, black pepper powder and cook until tomatoes softens, about 5 minutes.

Add artichoke hearts, green beans, peas and cook for 2 more minutes.

Add rice, cook of 2 more minutes.

Add cooked beans, water mix well.

Close the lid, put the knob on sealing.

Cook in rice mode or on Manual for 12 Minutes.

Let the pressure release naturally.

Garnish with cilantro leaves.

Source: simpleveganblog
Taste Note: Tastes AWESOME. 

Black Forest Smoothie

Serves: 2

1 cup unsweetened almond milk
1/2 cup gluten free old-fashioned rolled oats

2 Tbsp chia seeds

Soak oats and chia seeds with almond milk in blender and refrigerate overnight.

2 cup frozen cherries
4 medjool dates
3 Tbsp unsweetened cocoa powder
1 cup unsweetened almond milk
2 handfuls of baby spinach

Add frozen cherries, dates, cocoa powder, almond milk and baby spinach and blend until smooth.

Toppings

2 cherries, chopped
1 tsp cacao nibs

Add the toppings and enjoy.

Source: runningwfithspoons
Taste Note: Tastes AWESOME

Mediterranean Vegetable Ragout with Coconut Milk Polenta

Serves: 4

Vegetable Ragout

2 Tbsp olive oil
8 ounce mushrooms, chopped
1 and 1/2 cups onion, chopped
1/2 tsp salt

1 tsp smoked paprika
1 tsp ground cumin
1/2 tsp red pepper flakes
1/2 tsp ground coriander
1/8 tsp ground cinnamon
1/4 tsp black pepper powder
3/4 tsp salt
1 tsp garlic, chopped

1 Tbsp balsamic vinegar
2 cups cooked chickpeas (made from 3/4 cup dry chickpeas)
1 and 3/4 cup tomatoes, chopped
4 and 1/2 cup zucchini, chopped (yellow or green or both)

4 and 1/4 cup eggplant, chopped (1 large eggplant)
1 and 1/4 cup red bell pepper chopped (1 red bell pepper)

1/2 cup sun-dried tomatoes, chopped

3/4 cup water

1/4 cup fresh basil, chopped

Heat olive oil in a large sauce pan over medium heat, add mushrooms, onion and salt, cook for 4 minutes.

Add smoked paprika, ground cumin, red pepper flakes, ground coriander, ground cinnamon, black pepper powder, salt and garlic, cook for 2 more minutes.

Add balsamic vinegar, cooked chickpeas, tomatoes, zucchini, eggplant, red bell pepper, sun-dried tomatoes,  water, stir well to combine. Reduce heat to medium low and cover. Cook until vegetables are tender, stirring occasionally for 30 minutes.

Just before serving, stir in fresh basil.

Polenta

2 cups unsweetened coconut milk
3 cups water
1 Tbsp olive oil
1/2 tsp turmeric powder
1 and 1/4 tsp salt

1 and 1/4 cup cornmeal, fine ground

In a medium saucepan, combine water, coconut milk, olive oil, turmeric powder, salt. Bring to a boil. Reduce the heat to low and slowly whisk in the cornmeal. Simmer stirring frequently, until the mixture is smooth, tender and creamy, about 15 to 18 minutes.

Serve the ragout over the cooked warm polenta.

Source: toriavey
Taste Note: Tastes AWESOME

Chickpea Omelet

Yields: 5 Omelets

Chickpea Omelet Batter

3/4 cup chickpea flour
3/4 cup + 1 Tbsp unsweetened nondairy milk
2 tsp apple cider vinegar
2 tsp nutritional yeast
1/4 tsp turmeric powder
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp baking soda
1/4 tsp black salt

Whisk together the chickpea batter. You can make the batter the night before, cover it and let it sit in the fridge overnight.

Vegetables

1 Tbsp olive oil
1/4 cup onion, finely chopped
1 green onion, white parts, finely chopped
1/2 tsp garlic cloves, chopped
1 Tbsp serrano peppers, chopped
1/2 cup sliced mushrooms (1 large mushroom)
1/4 cup yellow bell peppers, finely chopped
1/4 cup red / orange bell peppers, finely chopped
1/4 tsp salt

1 cup spinach, turned

1 Tbsp cilantro
1 green onion, green parts, finely chopped

Heat olive oil in a pan, add onion, green onion, garlic, serrano peppers, mushrooms, green bell peppers, salt saute for 5 minutes in medium flame.

Add spinach, cook until spinach is wilted. Mix the sauted vegetables to the prepared batter and mix well.

Add cilantro, green parts of green onion and mix well.

Heat cast iron griddle, add little olive oil, pour half of batter into the pan. Wait until it bubbles up along the edges, approximately 2 minutes to cook, gently turn the omelet and cook for another minute.

Garnish

1/4 cup tomatoes, chopped
Avocado
Lime Wedges

Garnish with tomatoes, avocado and lime wedges.

Source: forkandbeans

Tzatziki (optional, if time permits)

1 cup plant based unsweetened plain yogurt
3/4 cup english cucumber, peeled, seeded and grated
1/2 tsp garlic clove, grated
1/2 Tbsp white wine vinegar
1 tsp dried oregano
1 Tbsp lemon juice
1/2 tsp salt
1/2 tsp black pepper powder
1 Tbsp olive oil

Squeeze the grated cucumber between hands and squeeze out as much was as possible.

Mix together yogurt, cucumber, garlic, white wine vinegar, oregano, lemon juice, salt, black pepper powder and olive oil. Refrigerate for at least 30 minutes before serving to allow the flavors to meld.

Source: halfbakedharvest

If time permits, make Tzatziki and serve with omelet.

Taste Note: Tastes AWESOME

Singapore Noodles

Serves: 4

Tofu

Sauce for tofu

1 tsp garlic cloves, chopped
2 tbsp tamari
1 tbsp coconut sugar
2 tbsp lime juice

Make the sauce for tofu by adding garlic, tamarin, coconut sugar and lime juice to a small mixing bowl. Whisk to combine. Set aside.

12 ounces tofu, press and remove extra water and cubed

Preheat the oven to 400 degrees F.

Add cubed tofu to a parchment lined baking sheet and bake for 30 minutes.

1 tsp sesame oil

Heat oil in a pan, add baked tofu and sauce and saute for 4 minutes in medium flame, stirring frequently, until the sauce has absorbed and tofu is very hot and somewhat glazed. Remove from the pan and set aside.

Sauce for noodles

1 tbsp garlic cloves, grated
4 tbsp tamari
2 tbsp coconut sugar
3 tbsp lime juice

Make the sauce by adding garlic, tamarin, coconut sugar and lime juice to a small mixing bowl. Whisk to combine. Set aside.

Noodles

16 ounce organic down rice pad thai noodles
2 tsp salt

Bring 8 cups (2 liter) of water with salt to boil.

Add the noodles.

Reduce the heat and simmer for 7 minutes.

Strain. For more al dente texture, rinse under cold water and then strain.

Vegetables

2 Tbsp sesame oil
1 cup onion, thinly sliced
2 red bell pepper, thinly sliced (2 cups)

2 cup snow peas, chopped into 2 to 3 pieces (about 34 large)
2 Tbsp tamari
4 tsp curry powder

Heat large skillet over medium high heat, add sesame oil, onion and red bell pepper, saute for 4 minutes, stirring frequently.

Add snow peas, tamari, curry powder and stir. Saute for 3 minutes, remove from the pan and set aside.

Curry Noodles

2 Tbsp sesame oil
4 tsp curry powder
sauce from above

Add sesame oil to the skillet, curry powder and sauce, mix well.

Add  cooked rice noodles, saute for 1 minute, tossing frequently with tongs to disperse sauce and curry powder.

Add back in the vegetables and tofu and toss to coat. Cook for 2 more minutes, then remove from the heat.

For Servings

4 green onions, thinly sliced
Cilantro, chopped

Serve with desired toppings.

Source: minimalistbaker
Taste Note: Tastes AWESOME

Asian Salad

Serves: 4

Dressing

2 Tbsp sesame oil
1 Tbsp lemon juice
1 Tbsp maple syrup
2 tsp tamari
1 tsp grated ginger
1 tsp garlic, grated
1/4 tsp salt
1/4 tsp red chili flakes

Combine all the dressing ingredients in a small bowl and whisk together. Set aside.

Salad

2 head chopped romaine lettuce
1 cup red cabbage, finely chopped / julienned
1 cup edamame (optional)

2 cups grated carrots (use big hole grater - 2 and 1/2 medium carrots) / ribboned using peeler
1 cup red bell pepper, finely chopped /  / julienned
1 cups celery stalks, finely chopped
1/4 cup onion, finely chopped
1/4 cup cilantro, chopped
2 Tbsp toasted sesame seeds
1/4 cup roasted peanuts

Toast the sesame seeds until it starts to pop, 1 and 1/2 minutes in medium high flame.

Toss all the salad ingredients together in a medium-sized bowl. Pour over the dressing and toss to coat.

Source: theendlessmeal
Taste Note: Tastes AWESOME, crunchy. I didn't add romaine, red cabbage and edamame, so the salad was very less, next time, I will be adding those to make this a filly salad.

Overnight Oats

Serves: 1

1 large ripe banana, mashed (110 calories)
1/4 tsp ground cinnamon
1/4 tsp vanilla extract

2 Tbsp chia seeds (120 calories)
1/2 Tbsp coconut sugar (7.5 calories)
1/4 cup gluten free old fashioned rolled oats (105 calories)

1 cup almond milk (45 calories)

Toppings

1/2 Tbsp coconut flakes (8.75 calories)
1/2 Tbsp cacao nibs (30 calories)
mixed berries

In a small bowl, mash the banana until smooth. Stir in cinnamon, vanilla extract until combined.

Stir in chia seeds, coconut sugar, rolled oats until combined.

Add almond milk and stir well. Cover and refrigerate overnight.

In the morning, stir in oat mixture to combine, add your favorite topping and enjoy!

Source: ohsheglows
Taste Note: Tastes AWESOME
Approximately 500 Calories

Cooking Beans in Instant Pot

Source: instantpotdotcom

Italian Chopped Salad

Serves: 4

Salad

2 heads chopped romaine lettuce
1 cup radicchio, finely chopped
1/2 cup chopped red onion
1 cup chopped celery
1 cup cherry tomatoes, thinly sliced
1/4 cup stemmed and thinly sliced picked pepperoncini peppers
1/4 cup oil-packed sun-dried tomatoes, rinsed and roughly chopped
2 cups cooked chickpeas (made from 3/4 cup dry chickpeas)

Italian Vinaigrette

2 Tbsp + 2 Tsp olive oil
2 Tbsp + 2 Tsp  red wine vinegar
1/2 Tbsp Dijon mustard
1/2 tsp maple syrup
1/2 tsp chopped garlic
1 tsp dried oregano
1/4 tsp black pepper powder
1/4 tsp salt
1/8 tsp red pepper flakes

To prepare dressing, combine all the ingredients in a cup, whisk until blended.

In a large bowl combine, the chopped lettuce, radicchio, onion, celery, cherry tomatoes, peppers, sun-dried tomatoes and chickpeas. Toss the ingredients together and set aside.

If you are serving all of the salad at once, go ahead and drizzle enough dressing into lightly coat the salad and toss to combine. If storing, store the salad and dressing separately. If you are storing the dressing, just whisk the dressing before drizzling. If the olive oil solidifies a bit in the refrigerator, thats normal, just let it warm up for about 5 minutes at room temperature.

Source: cookieandkate
Taste Note: Tastes AWESOME. Tastes just like restaurant style Italian Salad.

Dark Chocolate Quinoa Breakfast Bowl

Serves: 2

Quinoa Bowl

1/2 cup uncooked white quinoa

1/2 cup almond milk
1/2 cup coconut milk
1/8 tsp salt

1 Tbsp unsweetened cocoa powder
2 Tbsp coconut palm sugar
1/2 tsp vanilla extract

Yields: 1 and 1/4 Cups

For Serving

1/4 cup almond milk / serving
1/4 cup coconut milk / serving
2 squares vegan gluten free dark chocolate, roughly chopped

Mixed berries

1/2 Sliced banana
1 Tbsp Hemp seeds

Clean and rinse quinoa. Heat a small saucepan, once hot, toast the quinoa for 3 minutes in medium flame.

Add almond milk, coconut milk, salt and stir. Bring to boil over high heat, then reduce the heat to low  and cook for 15 minutes, uncovered, stirring occasionally.

Once the liquid is absorbed and quinoa is tender, remove from heat and add cocoa powder, coconut palm sugar and vanilla extract and stir to combine.

Serve each bowl of quinoa with a small square of vegan gluten free dark chocolate, mixed berries, sliced banana, hemp seeds, almond and coconut milk.

Taste Note: Tastes AWESOME
Source: minimalistbaker

Vegan Sour Cream

1/2 cup raw cashews*

Overnight soak cashews in water.

1/2 cup water
1 tsp lemon juice
1/2 tsp apple cider vinegar
1/4 tsp salt

* If you use just 1/4 cup, vita-mix does not blend, so always prepare with 1/2 cup cashews.

Yields:
Taste Note: Tastes AWESOME

Red Salsa

14.5 ounce can NO SALT ADDED diced fire-roasted tomatoes, slightly drained
1/2 cup chopped fresh cilantro, large stems removed
1/4 cup chopped white or red onion
1 jalapeño pepper
1 tsp chopped garlic
1 and 1/2 Tbsp lime juice
1/2 tsp ground cumin
1/2 tsp salt (3/4 tsp salt, if adding NO SALT tomatoes)

Add tomatoes, cilantro, onion, jalapeño, garlic, lime juice, ground cumin and salt, to vita-mix and pulse to mix. You are looking for a well blended but semi-chunky salsa.

Store leftovers in a well-sealed container in the refrigerator up to 1 week or in the freezer up to 1 month.

Yields: 1 and 3/4 Cups Salsa. I always use 1 cup of salsa for making Spanish rice, remaining for taco,  chips and salsa, ...
Taste Note: Tastes Spicy and AWESOME
Source: minimalistbaker

Instant Pot Rajma

1 and 1/2 Cup Dry Red Kidney Beans

Overnight soak kidney beans in water. Drain the soaked kidney beans, wash well, drain and set aside.

1 Tbsp Coconut Oil
1 Cup Onion, Chopped

1 Tbsp Garlic, Chopped

1 Tsp Ginger, Chopped

2 Serrano Pepper, Finely Chopped

Asafetida

1/2 Tsp Turmeric Powder

1/2 Tsp Black Pepper Powder

1/2 Tsp Cayenne Pepper

1/2 Tsp Garam Masala

1 Tsp Ground Cumin

1 Tsp Paprika

1 Bay Leaf

1 Cup Tomatoes, Chopped

2 Tsp Salt
2 and 1/2 Cups Water

Press Saute on Instant Pot.

Let the pot get hot for 2 minutes. Add oil, spread using a spatula.

Add onion, garlic, ginger and serrano pepper. Cook for 5 minutes, stirring frequently.

Add asafetida, turmeric powder, black pepper powder, cayenne pepper, garam masala, ground cumin, paprika and bay leaf. Saute for a minute.

Add tomatoes, saute until tomato softens.

Add soaked, washed and drained kidney beans, salt and water.

Close the lid, put the knob on sealing.

Cook on Manual for 25 minutes (make sure the High Pressure light is ON).

Let the pressure release naturally.

Open the lid, mash some of the beans against the sides of the pot with the back of the spatula or use potato mashed to mash.

Cilantro, Chopped, To Garnish
LemonWedges

Add cilantro and mix well. Serve with lemon wedges.

Cook 1 cup of rice with 2 cups of water, that will yield 4 cups of cooked rice. Serve red beans with Rice.

Taste Note: Tastes
Serves: 4
Yields: 5 Cups

Source: veganricha

Instant Pot Chickpea Spinach Curry

1 and 1/2 Cup Dried Chickpea

Overnight soak chickpea in water. Drain the soaked chickpeas, wash well, drain and set aside.

2 Tbsp Coconut Oil
1 Cup Onion, Chopped
2 Serrano Peppers, Finely Chopped
1 Tbsp Garlic, Grated
1 Tsp Ginger, Grated

1/2 Tsp Turmeric Powder
1/2 Tsp Garam Masala Powder
1/2 Tsp Red Chili Powder
1 Tsp Ground Cumin
1 and 1/2 Tsp Ground Coriander

1 Cup Tomatoes, Chopped

2 Tsp Salt
2 and 1/2 Cup Water
6 oz Spinach, Chopped
11 Oz Lite Coconut Milk (1 and 1/3 Cups)

2 Tbsp Lemon Juice

Press Saute on Instant Pot. 

Let the pot get hot for 2 minutes. Add oil, spread using a spatula.

Add onion, serrano peppers, garlic, ginger. Cook for 5 minutes, stirring frequently.

Add turmeric powder, garam masala powder, red chili powder, ground cumin, ground coriander and mix well.

Add tomatoes and cook until tomatoes softens.

Add washed and drained chickpeas, salt and water.

Close the lid and put the knob on sealing.

Press manual for 30 minutes. (Make sure the High Pressure light is on)

Quick release after 10 minutes.

Press saute. Fold in spinach and coconut milk. Cook for 5 minutes.

Add lemon juice and mix well.

Cook 1 cup of rice with 2 cups of water, that will yield 4 cups of cooked rice. Serve sambar with Rice.

Taste Note: Tastes
Serves: 4

Yields : 7 cups

Source: veganricha

Blueberry and Cream Ice Pops

13 5 Oz Can Full Fat Coconut Milk (660 Calories)
3 Tbsp Maple Syrup (157.5 Calories)
1 Tsp Pure Vanilla Extract
1/4 Tsp Ground Cinnamon
1 Cup Blueberries

Combine the coconut milk, maple syrup, vanilla extract and cinnamon in a blender. Blend until smooth.

Add the blueberries and blend until they are smooth and completely pureed.

Pour into molds and freeze for 4 to 6 hours before serving.

Yields: 6 Small Pops (My Popsicle mold is small 6 molds, after pouring into the 6 molds, we had 1 mold worth of liquid left, which we drank)
Taste Note: I added only 2 Tbsp of Maple Syrup and the sweetness was not enough, I didn't blend blueberries smooth, so didn't like the texture, noted the modifications in the recipe, so next time, hoping it will come out awesome. I was trying to make like the below one.

Instant Pot Vegan Red Bean and Rice

1 and 1/2 Cup Dry Red Kidney Beans

Overnight soak kidney beans in water. Drain the soaked kidney beans, wash well, drain and set aside.

1 Tbsp Coconut Oil
1 Cup Onion, Chopped
1 Cup Green Bell Pepper, Chopped
1 Cup Celery, Chopped
1 Tbsp Garlic Cloves, Chopped

1/4 Tsp Cayenne Pepper

3/4 Tsp Black Pepper Powder

1/2 Tsp Dried Thyme
1/2 Tsp Dried Oregano
3/4 Tsp Smoked Paprika
1 and 3/4 Tsp Salt
1 Bay Leaf

2 and 1/2 Cups Water

Press Saute on Instant Pot.

Let the pot get hot for 2 minutes. Add oil, spread using a spatula.

Add onion, green bell pepper, celery, garlic. Cook for 5 minutes, stirring frequently.

Add soaked, washed and drained kidney beans, cayenne pepper, black pepper powder, dried thyme, dried oregano, smoked paprika, salt, bay leaf, mix well.

Add soaked and drained kidney beans, water, mix well.

Close the lid, put the knob on sealing.

Cook on Manual for 25 minutes (make sure the High Pressure light is ON).

Let the pressure release naturally.

Open the lid, remove the bay leaf and mash some of the beans against the sides of the pot with the back of the spatula or use potato mashed to mash. This will thicken the pot and make the classic, creamy texture of the dish.

2 Green Onions, Chopped
Cilantro, Chopped, To Garnish

Add cilantro and green onion and mix well.

Cook 1 cup of rice with 2 cups of water, that will yield 4 cups of cooked rice. Serve red beans with Rice.

Taste Note: Tastes
Serves: 4
Yields: 6 Cups
Source: budgetbytes