Vegan IP Chili

1 onion
1 red bell pepper
1 green bell pepper
3 garlic cloves
8 oz mushrooms
1 pkg super firm tofu
2 cups water
1/2 tsp garlic powder
1/2 tsp black pepper
1 tsp paprika
1 tsp oregano
1 tsp chipotle powder
2 tsp cumin
1/4 cup chili powder
1 can pinto beans (15 oz)
1 can kidney beans (15 oz)
1 can tomato sauce (8 oz)
1 can fire roasted diced tomatoes (15 oz)
1 can tomato paste (6 oz)

Dice onion, peppers, garlic, mushrooms and saute in IP with water or oil until softened. Crumble tofu and continue to saute for another minute. Stir in all spices and turn off IP. Mix in beans and water and stir well. Pour tomatoes (except for paste) on top and DO NOT MIX. Set to Manual for 10 min and let slow release at least 10 min. Carefully release remaining pressure. Mix in tomato paste and add any more seasonings if necessary. Let rest 10 min and then serve.

Blackened seasoning

1 tbsp smoked paprika
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp oregano
1/8-1/4 tsp cayenne pepper
1/2 tsp salt

Fettucini alfredo

1 head of garlic (roasted if possible)
1 white onion
1-2 med-lg peeled potatoes (about 1- 1.5 cups)
3/4 cup raw cashews
1.5 cups water
Lemon
Salt
White pepper (optional)
1 box GF penne

(Optional) To roast garlic: Cut the tops off of a head of garlic to expose the cloves. Peel away any excess paper. Wrap the garlic in tinfoil and place cut side down in the oven. Bake at 350 for 30-40 min, or until tender. When slightly cooled, you can squeeze out the cloves from the paper. (If you're ever baking anything, throw a head of garlic in the oven too. You can pop put the cloves and freeze for quick use anytime.)

Use a steamer basket in the instant pot and add water beneath it. Roughly chop up peeled potatoes and onion and place into the basket. (Add head of garlic too if you aren't roasting it.) Set to steam for 6 min and quick release. In a blender, add potatoes and onion, cashews and water. Add the juice of 1 lemon and plenty of salt. Blend until smooth. Add salt as needed to taste (you want it almost too salty as the noodles will absorb some of the salt flavor).

In the instant pot, add 1 box pasta and add enough water to cover the noodles by about 1/2 to 1 inch. Set to Manual for 0 minutes. Wait a couple minutes, then carefully do a quick release. There will be foam at the top, so you can cover the vent with a towel so it doesn't splatter all over. Drain any excess water. Add sauce to the pot and mix well.

Guacamole

2 just ripe avocados
Red onion diced
Tomatoes diced
1 lg garlic clove minced
Cilantro chopped
1/2-1 lime juiced

Chop onion, tomatoes, garlic and cilantro and place in a bowl. Cut avocados and add to the bowl. Mash until desired consistency. Add juice of 1/2 to 1 lime and mix well.

Chili

1 onion
1 red bell pepper
1 green bell pepper
3-5 garlic cloves
1 super firm tofu
8 oz mushrooms
2 cups water
1/2 tsp garlic powder
1/2 tsp black pepper
1 tsp smoked paprika
1 tsp oregano
1 tsp chipotle chili powder
2 tsp cumin
1/4 cup chili powder
1 can pinto beans
1 can kidney beans
8 oz tomato sauce
15 oz fire roasted diced tomatoes
6 oz tomato paste

Dice veggies and saute in IP with a little water or broth until softened. Crumble tofu into pot and add water and spices. Mix well. Add in drained beans and mix. Pour tomato sauce and diced tomatoes on top and DO NOT STIR. Set to manual for 10 min. Let natural release for 10 min and then quick release. Stir in tomato paste and add any additional seasoning if needed. Let sit 10 min to thicken.

Lemon tartar sauce

1 cup mayo
2 tbsp lemon juice
3/4 cup finely diced dill pickle
1 tbsp diced green onion
1/4 tsp black pepper
1 tbsp hot sauce
Dash of garlic powder, onion powder & paprika

Tofu tacos

1 brick super firm tofu
1 onion
8 oz mushrooms
3 garlic cloves
1 can black beans
2 packs Frontera taco sauce
Lettuce
Guacamole
Taco shells

Saute diced onion and mushrooms until softened. Add garlic and crumble in the tofu. Mix in the sauce and heat through.

Em's Mushroom Pot Roast

4 or 5 red potatoes thinly sliced
2 or 3 whole Carrots thinly sliced
Chopped celery
1/2 yellow onion chopped
Portabella mushrooms(I used a whole big box)
Fresh chopped sage
A stick of fresh rosemary
4 cups veggie broth
Salt
Pepper
1 cup red or white wine
Onion powder
Garlic powder
Soy sauce

I cooked the carrots, celery, and onion in a pan with the soy sauce and a splash of water until the moisture is gone. Add the garlic, onion powder, salt and pepper to veggies.
In a separate pan cook the mushrooms with the wine on medium high heat until the wine is fully absorbed.
Combine mushrooms with cooked veggies when they are done.
In a pot stir a bit of oil and flour(or cornstarch or whatever you choose to make it thicken) slowly adding in the veggie broth. When you get a good amount you can combine everything into a casserole dish, throw in potatoes and chopped sage. Place the rosemary on top and cover dish. Bake in over on 375 for 50 mins until potatoes are soft.
Add salt and pepper as needed.