Instant Pot Channa Dal Veggie Soup

Serves: 4

Soak - Make the bracket measurements 

1 cup channa dal, washed and drained (1 and 1/2 cups)
1 cup hand pound rice / quinoa (1 and 1/2 cups)

Soak Channa dal and rice together.

1 tbsp oil
1 cup onion, chopped

1 tbsp garlic, chopped
1 tsp ginger, grated
mint leaves, chopped

Press saute in instant pot.

Let the pot get hot for 2 minutes.

Add oil and spread using a spatula. Add onion and saute for 5 minutes, add garlic and ginger and saute for a minute. Add mint leaves and sauté for a minute.

1 and 1/2 tsp cumin powder (1 and 1/2 tsp)
1 and 1/2  tsp coriander powder (1 and 1/2 tsp)
1/2 tsp turmeric powder (1/2 tsp)

1/2 tsp ground black pepper
1 and 1/2 tsp red chili powder
1/2 tsp garam masala
3 and 1/2 tsp salt (3 and 1/4 tsp)

Add the spices and cook for a minute.

1 cup tomato, chopped 

7 cups vegetables, chopped (4 small carrots, 25 beans, 1 large zucchini, 2 celery sticks, 1 cup cauliflower, 1 potato, 1 cup eggplant)

1 cup lacinato kale, chopped

Add pureed tomato and bring to a boil. Add the veggies and mix in.

1 cup channa dal, washed and drained (1 and 1/2 cups)
1 cup hand pound rice / quinoa (1 and 1/2 cups)
6 cups water (8 cups)

Add drained channa dal, rice or quinoa and water to instant pot.

Close the lid, put the knob on sealing.

Cook on Manual for 15 minutes at High Pressure. Let the pressure release naturally.

6 ounces TJ spinach, chopped

Add spinach mix well, leave it for 3 minutes.

Serve as a soup over rice.

Taste Note: Tastes AWESOME
Source: veganricha
Note: To eat this as a thick soup, use vitamix to puree this into smooth thick soup, no need to add any water. I did this 2 batches. 

Instant Pot Vegan Lasagna Soup

Serves: 5 (But if you stretch, you can make 6 servings out of this)

Vegan Pesto Ricotta

Ricotta Cheese

1/2 cup raw un-salted cashews, soak in water for 4 to 8 hours, drained and rinsed
1/4 cup + 2 tbsp water

Blend cashews and water in vitamix until smooth.

2 ounces tofu, drained

Add tofu and pulse a few times, just until the mixture takes on a ricotta-like texture.

Yields: 1 cup ricotta cheese

Basil Pesto

1/2 cup raw un-salted cashews, soak in water for 4 to 8 hours, drained and rinsed

1 cup basil (2 ounces Sprouts Basil Pack)

1/2 tsp ginger, chopped
1 large garlic clove
1/2 tsp lemon juice
1 tsp salt
1 tsp black pepper powder
1/4 cup olive oil

Grind all the above in vitamix until smooth. Since I blended this in vitamix, I used 1/4 cup water while blending. If I use food processor or magic bullet, I don't have to add water.

Yields: 1 cup basil pesto

Lasagna Soup

1 tbsp olive oil
1 cup onion, chopped
1/8 tsp salt

Press saute in instant pot.

Let the pot get hot for 2 minutes. Add oil and spread using a spatula. Add onion, salt and saute for 4 minutes.

1 tbsp garlic, chopped

Add garlic and saute for 1 minute.

1 and 1/4 cup yellow bell pepper, chopped (1 yellow bell pepper)
1 cup carrot, chopped
1 and 1/4 cup zucchini, chopped (1 zucchini)
1 and 1/2 cup eggplant, chopped

Add vegetables and saute for 3 minutes.

1 cup dried red lentil, washed
1 tsp dried basil
1 tsp dried oregano

14 ounces can diced tomatoes (If using fresh, puree 1 pound tomato)
14 ounces can crushed tomatoes (If using fresh tomatoes, chop 1 pound tomato)

9 ounces lasagna noodles, broken into pieces
5 cups water
1 and 1/2 tsp salt
1 and 1/2 tsp black pepper powder

Add all the above, mix well.

Close the lid, put the knob on sealing.

Cook on Manual for 4 minutes at High Pressure.

Let it release naturally. (It took 10 minutes for me)

5 ounces TJ spinach, chopped

Stir in greens and let it sit for 2 minutes.

To Serve

Divide the soup into 4 bowls and top each pesto and ricotta. Mix pesto, ricotta and soup before eating.

Taste Note: Tastes AWESOME
Yields 11 and 1/4 cup
Source: connoisseurusveg

Tropical Chia Seed Pudding

Serves: 1

3 tbsp chia seeds
1 tbsp maple syrup
1/2 tsp vanilla extract
1/4 tsp ground cinnamon
tiny pinch of salt
1/4 cup pineapple, chopped
1/4 cup mango, chopped
1 tbsp grated coconut
1 cup milk

Mix all the above and refrigerate overnight.

Taste Note: Tastes AWESOME

Instant Pot Chickpea Rice Pulao

Serves: 4

Cook Chickpeas

1 cup chickpeas

Overnight soak chickpeas in water.

Pulao / Biryani Masala

5 tsp coriander seeds
1 tsp fennel seeds
1 tsp cumin seeds
1/2 tsp black peppercorns
1 bay leaf
1 star anise
2 green cardamom, just use the seeds
4 cloves

Note: Use whichever spices you have, omitting 1 or 2 spices works fine.

In a small skillet, dry roast all the above spices over medium heat until they get fragrant and coriander seeds change color (do not brown). Stir occasionally. This will take 2 and 1/2 minutes. Allow it to Cool.

1/2 tsp cinnamon
1/4 tsp nutmeg

Transfer the dry roasted whole spices to vitamix and grind with cinnamon and nutmeg.

Pulao

1 cup rice

Soak rice in water for 15 minutes.

1 tbsp oil
1/2 tsp cumin seeds

Press saute in instant pot.

Let the pot get hot for 2 minutes. Add oil and spread using a spatula. Add cumin seed and cook for a minute or until fragrant.

1 cup red onion, chopped lengthwise
1/8 tsp salt

Add onion, salt and saute for 5 minutes.

1 and 1/2 tbsp garlic, grated
1 tbsp ginger, grated
1/2 tsp turmeric powder

1/2 tsp black pepper powder
1/2 tsp chilli powder
pulao masala from above

Add garlic, ginger, turmeric powder, cayenne and pulao masala and mix well. Cook for few seconds or until very fragrant.

1 cup tomato, chopped

Add tomatoes and cook until tomatoes softens, about 5 minutes.

1 and 1/2 cups carrot, chopped
1 cup beans, chopped (15 beans)
1 cup cauliflower
1/2 cup peas
1 cup potato, chopped (1 small potato)

2 cups lacinato kale, chopped

1 cup soaked and drained chickpeas
2 and 1/2 tsp salt

Add vegetables, chickpeas, salt and mix well. Cook for a minute.

3 cups water

Add drained rice and mix well. Add water and mix well.

Close the lid, put the knob on sealing.

Cook on Manual for 12 minutes at Hight Pressure.

Let the pressure release naturally. Fluff the rice.

cilantro, chopped
mint, chopped
2 tsp lemon juice

Add cilantro, mint and lemon juice and mix.

Taste Note: Tastes AWESOME
Yields: 9 and 1/2 cups
Source: veganricha
Note: I prepared Garlicky Kale with 2 bunches of kale and had it with this Pulao. The Pulao tasted so awesome with and without Kale.
Raita: Next time, when I make this, I will prepare chow chow raita. 

Lemon Poppy Seed Overnight Oats

Serves: 1

1/4 cup oats
1 tbsp chia seeds
1 tsp poppy seed
2 tbsp maple syrup
1 tsp lemon juice
1/4 tsp lemon zest, chopped
1 cup milk

Mix all the above and refrigerate overnight.

berries

Add your desired toppings and enjoy.

Taste Note: Tastes AWESOME