Garlic Roasted Potatoes

3 Pound Red or White Potatoes
1/4 Cup Olive Oil
1 and 1/2 Tsp Salt
1 and 1/2 Tsp Black Pepper Powder
2 Tbsp Garlic, Chopped
2 Tbsp Parsley, Minced

Preheat the oven to 400 degrees F

Cut the potatoes into quarters.

Toss the potatoes with olive oil, salt, black pepper powder and garlic until well coated.

Spread out into 1 layer.

Roast in the oven for 45 minutes.

Flip twice with spatula during cooking process in order to ensure even browning (I usually cook for 15 minutes, flip, cook for 15 more minutes, flip and cook for another 15 more minutes)

Remove the potatoes from the oven, toss with parsley.

Serves: 6 (6oz / serving)
Taste Note: Tastes AWESOME
Source: food network

Lemongrass Soup

Serves: 4
Yields: 10 and 1/2 cups

Marinated Tofu

1/4 cup tamari
2 tbsp apple cider vinegar
1 tbsp maple syrup
1/3 cup water
1 tsp garlic cloves, grated
1 tsp onion powder
1 tsp sesame oil

Combine all the above

14 ounces tofu, pressed and cut into 1/2" thick slabs

Submerge cut tofu in marinade in a zip log bag and let sit in the fridge for at least 1 hour.

Fry up tofu in iron griddle with sesame oil until golden on each side.

If needed and if you like it, use some of the marinade while cooking to add extra flavor. I didn't do this.

Cook Noodles

Water
1 tbsp salt

Heat water, add 1 tbsp salt, allow it to boil.

6 mung bean noodle bundles

Add mung bean noodle bundles, spread, allow it to cook for 6 minutes and drain in cold water.

Divide the noodles into 4 bowls.

Soup

2 tbsp sesame oil
4 green onions, white parts chopped diagonally into 1" pieces and greens finely chopped

Heat oil in a pan, add white parts of green onion, fry until translucent.

3 tbsp red curry paste
1 lemongrass, finely chopped

Add red curry paste, lemongrass and fry until fragrant. Add little water to help the paste dissolve.

8 cups water

Add water and bring to a boil.

1 cup celery, sliced thin on diagonal
1 and 1/2 tsp salt

Add celery, salt and cook for 5 minutes.

1 cup snap peas (30 snap peas), roughly chopped
2 cup tomatoes, chopped

Add snap peas and tomatoes and cook for 3 more minutes.

6 ounces TJ spinach, chopped

Stir in spinach until just wilted.

2 tbsp lime juice

Add lime juice and mix well.

4 green onions, green parts, divided into 4 bowls
1/2 tsp white sesame seeds / bowl
1/2 tsp black sesame seeds / bowl

Remove from the heat and serve with green parts of green onions and sesame seeds in each bowl.

Taste Note: Tastes AWESOME, AMAZING
Source: thevietvegan

Vietnamese Tamarind Pineapple Soup

Serves: 4
Yields:

4 servings of vermicelli

Cook vermicelli according to the package instruction. Strain and rinse well with cold water to remove starch. Set aside to continue straining.

1 ounce tamarind
2 cups water

Heat tamarin in water, allow it to cool and strain tamarind water.

1 tbsp sesame oil
1 tbsp chili oil
1 cup onion, chopped

Heat sesame oil and chili oil in medium flame, add onion and sauté for 5 minutes.

5 cups water
1 and 1/2 tsp salt
1/4 red chili flakes

Add tamarind water to the pot, water, salt and red chili flakes, bring to a boil.

1 block tofu, pressed, drained and cut into bite sized pieces
4 small vine tomatoes, de-stemmed and cut into wedges
2 cups pineapples, chopped
3 green onions, white parts thinly sliced diagonally and green parts thinly sliced

Add tofu, tomatoes, pineapples, white part of green onion, bring the soup to a simmer and let it stew for 15 minutes.

Serve over rice vermicelli and garnish with thinly sliced green onions.

Taste Note: Tastes AWESOME
Source: producemadesimple

Sweet Potato Kale Soup

Serves: 4
Yields: 11 cups

2 tbsp coconut oil
1 cup onion, chopped

Press sauté in instant pot. Allow the pot to get hot for couple of minutes. Add oil, once oil is hot, add onion, sauté for 5 minutes.

1 tbsp garlic, grated

Add garlic and sauté for 30 seconds.

1 and 1/2 pounds sweet potatoes, peeled and cubed
1/2 tsp ground coriander
1/2 tsp cumin
1/4 tsp ground cinnamon
1/2 tsp ground turmeric
1 1/2  tsp salt
one 4" fresh rosemary / 1/2 tsp dried rosemary

Add all the above, stir well and cook for 2 more minutes.

1 pound tomatoes, chopped
1 tsp paprika
1/4 tsp cayenne pepper

Add tomatoes, paprika and cook for 2 more minutes.

2 bay leaves
1 can coconut milk
4 cup water
1 bunch kale. chopped
1 cup red lentil, washed

Add all the above, stir well. Set the manual for 5 minutes.

Once the times goes off, allow the pressure to release for 10 minutes and then use the quick release method before opening the lid.

Taste Note: Tastes OK, it was sweet and I didn't like the sweetness in the soup, but he loved it. I eat it with some spicy pickles.
Source: simplyhappyfoodie

Thai Green Curry Rice Soup

Serves: 4

Chickpeas

1 cup chickpeas

Overnight soak chickpeas in water.

5 cups water
1tsp salt

Cook chickpeas with salt and water, allow to boil, reduce the heat to low and cook for 45 minutes.

Yields: 2 and 3/4 cups. Divide cooked chickpeas into 4 serving bowls.

Rice

2 cups hand pound rice
5 cups water

Wash and cook rice.

Yields: 6 and 1/2 cups rice. Divide cooked rice into 4 serving bowls.

Curry Paste / store bought green curry

1 ounce fresh cilantro
1 ounce fresh basil
? tbsp lime juice ( juice from 1 lime)
1 cup onion
1 tsp garlic cloves, chopped
1 tsp ginger, chopped
2 tsp curry powder
2 tsp ground cumin
1/4 tsp chili powder
? tsp salt
? tsp ground black pepper

Add all the above to blender, blend until smooth.

Soup

1 tbsp coconut oil
3 tbsp curry paste from above / Thai green curry paste
1 stick lemongrass, roughly chopped

Heat oil in a pan, add curry paste, lemongrass, sauté for 2 minutes in low flame.

4 and 1/4 cups vegetable of your choice (I used 1 cup carrot, 1 and 1/4 cup eggplant and 2 cups of beans (20), 1 tiny bell peppers, 20 sugar snap peas and 1/4 yellow zucchini)
2 tsp salt
1/2 tsp ground black pepper
1 tsp maple syrup
2 can coconut milk
4 cups water

Add all the above, mix well. Bring to a boil and once boiling, reduce the heat to medium and simmer for 10 minutes, until the vegetables are cooked through.

2 cups broccoli, chopped (6.55 ounces chopped)

Add broccoli and cook for 5 more minutes.

1 tbsp lemon juice

Add lemon juice and mix well.

Divide the soup into 4 serving bowls.

To serve

cilantro, chopped (MUST)
microgreens

Divide chickpeas into 4 serving bowls.

Divide rice and beans into 4 serving bowls.

Divide the soup into 4 severing bowls.

Garnish with cilantro and micro greens.

Taste Note: Tastes AWESOME
Source: rhiansrecipes

Vegan Minestrone Soup

Serves: 4
Yields: 10 cups

1 cup cannellini beans / red kidney beans

Overnight soak beans in water.

1 tsp salt
6 cups water

Cook beans with salt and water, allow to boil, reduce the heat to low and cook for 45 minutes / cook in instant pot for 10 minutes.

2 tbsp olive oil
1 tbsp garlic, grated
1 cup onion, chopped
1 cup celery, chopped
1 cup carrot, chopped
1 tsp salt
1 tsp ground black pepper

Heat oil in a pan, add garlic, onion, celery, carrot, sauté for 5 minutes.

1/2 tsp salt
1/2 tsp black pepper powder
1 tsp dried basil
1 tsp dried oregano
1 cup green beans, trimmed and cut into 3" pieces / zucchini / cabbage
6 cup Water

Add salt, black pepper powder, basil, oregano, green beans, water, bring to a boil.

cooked beans
1 cup pasta

Add cooked beans, pasta, return to a boil. Reduce the heat and simmer, covered for 12 minutes.

2 cups roma tomatoes, chopped
6 ounces Trader Joe's spinach, chopped

Stir in tomatoes, spinach and remove from the heat.

Taste Note: Tastes AWESOME
Source: veggiessavetheday

Vegan Ramen with Creamy Sesame Broth

Serves: 4

Broth

1 tbsp sesame oil (DO NOT use 2 tbsp)
1/4 cup garlic, chopped
1/4 cup ginger, peeled and chopped
1 cup onion, chopped

Heat oil in a pan, add onion, garlic, ginger and sauté for 5 minutes in medium flame.

9 cups water
3 tbsp tamari

Add water, tamari and stir. Bring to boil over medium heat, then reduce the heat to low for at least 1 hour, up to 2 to 3, stirring occasionally. The longer it cooks, the more the flavor will deepen and develop.

1 and 1/2 tbsp white or yellow miso paste

Add miso paste at this time and mix well.

Strain the broth and discard onion, ginger and garlic.

Note: You can make the broth and keep it in the fridge for 5 days.

Taste Note: Tastes AWESOME, very mild.
Broth Yields: 8 cups

Crispy Fried Tofu

2 tbsp sesame oil
14 ounces extra-firm tofu

Press tofu until most moisture is removed, mash tofu with a fork until its crumbled.

Heat oil in a medium high heat, add tofu and fry, stirring occasionally, until crisp and golden brown, about 5 minutes in medium flame.

4 tsp miso paste
4 tbsp tamari

Combine miso paste with tamari, stir well to dissolve.

1 tbsp garlic, grated
1 tbsp ginger, grated

2 tsp rice wine vinegar

2 tbsp water

Reduce the heat to medium, push the tofu to one side of the pan, and add ginger and garlic. Fry stirring, until fragrant and cooked through then stir the tofu back in. Add miso-tamari mixture, rice wine vinegar, water. Allow the liquid to boil off and fry the tofu for a couple more minutes to allow it to crisp up again, about 4 minutes in medium flame. Remove to a plate.

Fried onions

2 tbsp sesame oil
2 green onion, white and light green parts sliced into very thin matchstick for frying and dark green parts thinly sliced for garnish

Heat oil in the same pan, add white parts of green onion, fry for 5 minutes until they are golden brown.

Creamy tahini

6 tbsp tahini
4 tbsp tamari
4 tsp rice vinegar
2 tbsp chili oil

Combine tahini, tamari, rice vinegar and chili oil, mix well.

Bok Choy

Bring a pot of water to a boil.

2 baby boy choy, separated into leaves

Cook bok choy in to the boiling water, until the stems are tender. Remove to a plate.

Ramen

ramen noodles

Add the ramen noodles to the same pot of boiling water and cook according to the package instruction. I cooked for 5 minutes.

To serve

Divide the tahini mixture between 4 bowls.

Ladle over the hot stock while stirring well to combine.

Add the noodles and top with boo choy, tofu, fried green onions and fresh green onions.

Serve with additional chili oil for drizzling over top.

Taste Note: Tastes AMAZING. I didn't buy chili oil, thought of making it, but didn't have time, so didn't make it. So didn't add chili oil or any red chili flakes, but tastes so awesome, next time, planning to make chili oil and add to this soup.
Source: cilantroandcitronella

Vegan Taco Soup with Jackfruit

Serves: 4
Yields:

1 cup black beans

Overnight soak black beans in water.

5 cups water

Add water and bring to a boil, reduce the heat to low and simmer for 1 hour.

2 tbsp oil
1 cup onion, chopped

Heat oil in a pan, add onion, sauté for 5 minutes. 

1 tbsp garlic, grated

Add garlic and sauté for a minute.

1 can jackfruit

Rinse and drain jackfruit. Take each chunk and squeeze out any excess liquid. Use your fingers to shred the jackfruit.

Add jackfruit and sauté for 5 minutes until lightly browned.

cooked black beans

1 and 1/2 cup frozen corn
2 cups tomatoes, chopped

1 tbsp red chili powder

1/2 tbsp salt

1 tsp cumin powder

1 tsp coriander powder

1/2 tsp oregano

1/2 tsp black pepper powder

1/2 tsp turmeric powder

8 cups water

-----------

Original
1 tsp chili powder
1/8 tsp red chili flakes
1/4 tsp ground black pepper
3/4 tsp ground cumin
1/4 tsp onion powder
1/8 tsp garlic powder
1/4 tsp oregano
1 and 1/2 tsp salt
6 cups water
-----------

Add all the above, stir to combine. Allow it boil, reduce the heat and allow the soup to simmer for 10 minutes.

Toppings

sour cream
cilantro, chopped
green onions, chopped
black olives, chopped (MUST, tasted awesome in the soup)
avocado
crushed tortilla chips

Serve with your favorite toppings and enjoy.

Taste Note: Tastes AWESOME
Source: veggiessavetheday

Golden Lentil Buckwheat Soup

Serves: 4
Yields: 9 and 1/2 cups

2 tbsp olive oil
1 cup onion, chopped
1 cup carrot, chopped
1 cup celery, chopped

Press sauté in instant pot. Allow the pot to get hot for couple of minutes. Add oil, once oil is hot, add onion, carrot, celery and sauté for 5 minutes.

1 tbsp garlic, grated
2 tsp ginger, grated
2 tsp turmeric, grated

Add garlic, ginger, turmeric and sauté for 30 seconds.

1/2 cup tomato, chopped
1 and 1/2 tsp salt
1 and 1/2 tsp ground black pepper (also I added 1/4 tsp cayenne pepper, since I added lot of veggies)

1/2 tsp ground cumin (1 tsp)
1/2 tsp ground coriander (1 tsp)

Add all the above, mix well and cook for 2 minutes.

4 cups mixed vegetables, chopped

I used cauliflower, green beans, snow peas, daikon. Add all the veggies and sauté for 2 more minutes.

1 cup red lentils, rinsed
1 cup dry buckwheat, rinsed several times in running water, rinse properly otherwise you will end up with slimy soup
6 cups water

Add red lentils, buckwheat, water, close the instant pot. Set the manual for 4 minutes.

Once the times goes off, allow the pressure to release for 10 minutes and then use the quick release method before opening the lid.

6 ounces Trader Joe's spinach
1 tbsp lemon juice

Add spinach and let it sit for 3 minutes. Add lemon juice and enjoy.

Taste Note: Tastes AWESOME
Source: yupitsvegan

Thai Green Curry Noodle Soup

Serves: 4

16 ounces brown rice noodles (2 packs of this)

Cook noodles for 7 minutes, drain and rinse with cold water.

1 tbsp coconut oil
1/2 cup shallots, finely chopped
1 tbsp ginger, grated
4" piece of lemon grass, smashed (optional)
few slices of galangal or couple kaffir lime leaves (optional)

Heat oil in a pan, add shallots, ginger, sauté for 3 minutes.

1 tsp garlic, grated
3 tbsp Thai red / green curry paste
1/2 tsp ground turmeric
1/8 tsp red chili flakes, thinly sliced (If you want some kick add 1/4 tsp red chili flakes) with 1/8 tsp, it was very mild, but absolutely awesome

Add garlic, red curry paste, ground turmeric, red chili flakes, sauté for 2 minutes.

2 cans coconut milk
4 cups water

Add coconut milk, water, bring to a boil and simmer.

4 tbsp tamari
2 tbsp coconut sugar
1 cup red bell pepper, thinly sliced
3/4 cup carrots, sliced
3/4 cup celery, chopped
1/2 cup zucchini, sliced
(or 4 cup of vegetables of your choice)

Add tamari, coconut sugar and vegetables simmer in medium heat for 5 more minutes.

1 tbsp lime juice

Add lime juice, simmer for 5 more minutes.

Garnish

tofu, cubed
thai basil / cilantro, chopped
bean sprouts
green onions, thinly sliced

To serve

Divide the noodles and tofu into 4 serving bowls.

Ladle the soup over the top.

Garnish with basil or cilantro, bean sprouts, green onions.

Taste Note: Tastes AWESOME
Note: I added 3 cups vegetables, next time, I will add 4 cups of vegetables.
Source: feastingathome

Rustic Vegetable and Polenta Soup

Serves: 4

1 cup chickpeas

Overnight soak chickpeas in water.

2 tbsp coconut oil
1 cup onion, chopped
1 cup carrot, chopped
1 cup celery

Press sauté in instant pot. Allow the pot to get hot for couple of minutes. Add oil, once oil is hot, add onion, celery, carrot and sauté for 5 minutes.

1 tbsp garlic, grated

Add garlic and sauté for 30 seconds.

1 and 1/2 cup tomatoes, chopped
1 tbsp dried parsley
2 tsp dried thyme
2 tsp salt
1and 1/2 tsp ground black pepper

Add spices and tomatoes and sauté for 2 more minutes.

4 cup seasonal vegetables, chopped
soaked chickpeas

Add vegetables, chickpeas and sauté for 2 more minutes.

6 cups water

Add water and mix well.

Set the pressure cooker to high for 15 minutes.

Once the times goes off, allow the pressure to release for 10 minutes and then use the quick release method before opening the lid.

6 ounces TJ spinach, chopped

Add spinach and mix well, let it sit for 3 minutes.

Polenta

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

Combine all the above in a medium saucepan. Bring to a boil, reduce the heat to low.

1 and 1/4 cup cornmeal
1 cup water

Add water to cornmeal and make paste.

Slowly whisk in the cornmeal paste to boiling water. Simmer stirring frequently until the mixture is smooth, tender and creamy about 18 minutes in low.

To Serve

Divide the polenta into 4 serving bowls. Divide the soup into 4 bowls and mix well.

Taste Note: Tastes AWESOME
Source: foodnetwork