Curried red lentil soup

1 onion, chopped
1 pound carrots, chopped
1 tablespoon ginger, minced
1 tablespoon garlic, minced

4–8 cups water
1 can coconut milk
1 cup red lentils
1 bay leaf
2 teaspoons salt
1 tablespoon curry powder

1 bunch cilantro

Stovetop: Water-sauté first group of ingredients. Add second group and simmer until lentils have disintegrated, 45+ minutes. Salt and pepper to taste and add cilantro just before serving.

Instant Pot: Add first two groups of ingredients to Instant Pot, using 4 cups water. Cook on high pressure for 5 minutes with natural pressure release. Salt and pepper to taste and add cilantro just before serving.

Serves 5

Total time: 60 minutes

Original recipe source

Instant Pot zucchini pasta sauce

~8 cups chopped zucchini
1/4 cup minced garlic
2 tablespoons mushroom powder (optional)
1 tablespoon vegetable bouillon
1 teaspoon salt
2 teaspoons fennel seed, crushed
1/2 cup nutritional yeast
3/4 cup water

Put all ingredients in 6-quart or larger Instant Pot in the order given. No need to stir. Cook on high pressure for 45 minutes.

Once pressure has released (manual and natural release are both fine), mash up the zucchini with a potato masher. Boil down a little using the sauté function if the sauce is too watery. This will not take long. Add salt and pepper to taste.

Makes 5–6 cups

Total time: 90 minutes

Fajitas

1/2 bag (4 ounces) soy curls
1 small onion (or 1/2 large onion), sliced into strips
2 bell peppers, sliced into strips

1 teaspoon paprika
1 teaspoon chili powder
3/4 teaspoon salt
3/4 teaspoon cumin
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon pepper

tortillas
guacamole
plain yogurt
tomatoes
cilantro

Set soy curls to soak in warm water. Prepare vegetables. Measure spices into small bowl.

Sauté onion and pepper in a little water. Do not overcook. Add soy curls and spices. Toss and cook until heated through.

Serves 6

Total time: 30 minutes

Original recipe source

Black bean burgers

2 cans black beans, drained and rinsed
1 teaspoon salt
1 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon paprika
1/4 teaspoon red pepper flakes
1 1/2 teaspoons liquid smoke

2 tablespoons ground flaxseed + 1/3 cup water

1 1/2 cups bread crumbs


Preheat oven to 350°F. Mash beans with seasonings and flax. Stir in breadcrumbs until mixture holds together. Form into 8 patties. Bake 20–30 minutes on a parchment-covered baking sheet, turning once. Brush with barbecue sauce halfway through if desired.

Makes 8

Total time: 40 minutes

Original recipe source

Cheese sauce

2 potatoes, peeled or not
1 carrot
1/4 onion
1/2 cup cashews
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon onion powder
1 tablespoon lemon juice
3 tablespoons nutritional yeast

Boil potatoes, carrot, and onion about 15 minutes or until soft. Save 1.5 cups cooking water. Add veggies and water to blender with remaining ingredients. Blend well. Serve with 8–12 ounces cooked pasta.

Sauces 8–12 ounces of pasta.

Total time: 30 minutes

Original recipe source

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Serving suggestions
Pasta
Mixed with chili as a dip

White bean stew

1 cup white beans, uncooked
2 carrots, diced
1 onion, diced
2 celery stalks, diced
3 tablespoons barley or brown rice
2 tablespoons minced garlic
1 tablespoon salt
1/4 teaspoon thyme
1/8 teaspoon pepper

Combine all ingredients into gallon freezer bag; freeze. Thaw in fridge overnight, add 6 cups water, and cook on low 8 hours.

Serves 4–6

Prep time: 15 minutes

Original recipe source