Tempeh Mexican Bowl (in progress)

2 bricks tempeh
3 tbsp tomato paste
1 cup water
2 tsp smoked paprika
2 tsp chili powder
1 tsp garlic powder
1/2 tsp oregano
1 tsp salt

Spice amounts approx.

Place steamer basket in IP and fill with water just under basket. Place tempeh in basket, close lid and set to Steam for 2 min (try 10 min next time). Allow to naturally release pressure. Remove tempeh and cut into cubes.

Place tempeh back into IP and Saute, adding tomato paste, water and spices. Cook until water evaporates and you have a thick sauce coating the tempeh. Add salt to taste. (Try to make more saucey next time.)

Serve over cilantro lime or seasoned rice, with black beans, arugula, pico de gallo, cilantro, sour cream.

Banana Quinoa Breakfast Bars

1.5 cups quick oats

1 cup cooked quinoa

1/3 cup sugar of choice

1 tsp baking powder

1 heaping tsp cinnamon

1/2 tsp nutmeg

1/2 tsp salt

2 flax eggs (2 tbsp flaxseed meal mixed with 6 tbsp warm water)

1 cup mashed bananas (about 2)

1 tbsp vanilla

1/4 cup nut or seed butter of choice 

Whish together flax and water and set aside while you mix other ingredients. In a large bowl, mix together oats, quinoa, sugar, baking powder, and spices. In another bowl, mix together banana, vanilla and nut butter. Add in flax eggs. Pour mixture into the dry ingredients bowl and mix well. Batter should be moist but not runny. Pour batter into a greased or parchment lined 8x8 baking dish. Bake at 350 for 15-20 min or until firm to the touch. Let cool and cut into squares. These are good warm or cold. 

IP Whole Chicken No Noodle Soup

Newest version:
1 whole chicken about 4 lbs
2 onions
6 stalks celery
3 -5 large carrots
6 cloves garlic
Water
Salt

Place whole chicken on trivet and cover with water. Close lid and set to 45 min. Slow or manual release. Remove chicken from broth and set aside to cool. Remove broth to a bowl.

Chop veggies and saute in IP until starting to become tender. Add broth back in and set to manual 10 min. Quick release. Shred chicken and mix back into broth. Salt to taste.

1 4-5 lb chicken
1 onion, chopped
4-6 garlic cloves, minced
6 celery stalks, chopped
1 tbsp turmeric
4-5 large carrots, chopped
2-3 cups red potatoes, chopped
Bunch of fresh thyme sprigs
4 cups chicken broth
Fresh parsley
Pepper to taste
Salt to taste

Saute onion until starting to soften. Add garlic and saute until fragrant. Mix in celery and turn off. Stir in turmeric. Place chicken breast side up on top of onion and celery mix. Layer carrots and potatoes on the chicken. Add thyme sprigs and pour in broth. Close lid and set to Soup for 30 min. Allow to naturally release pressure when finished. Open lid, remove chicken and shred. Return shredded chicken and stir, adding salt and pepper to taste. Sprinkle with fresh parsley for garnish.