Deviled Potato Salad

5 lb. Red potatoes, cubed
1 cup red onion, minced
1 cup celery, minced
Chickpea deviled mayo recipe: below
Salt to taste
Paprika (optional garnish)

Chop unpeeled potatoes into 1 inch cubes. Use a steamer basket in the instant pot and add water below it. Place cubed potatoes into the basket. Close and lock the lid, set to steam for 3 min. Do a quick release when finished. Remove potatoes and place in fridge to cool.

Once cooled, add onion, celery and chickpea mayo. Mix well. Add salt to taste. Sprinkle servings with paprika.

Chickpea deviled mayo:
2 cans drained chickpeas (or 3 cups)
3/4 cup raw cashews
1.5 cup water (add more if needed)
1 tbsp vinegar
2 tbsp lemon juice
1 tbsp yellow mustard
1/4 tsp onion powder
1/2 tbsp black salt (khala namak)
1/2 tbsp salt

Add all ingredients to a blender and puree well until smooth. Add more spices to taste if needed.

Mushroom tacos

1 cup whole wheat pastry flour
1/2 tsp onion, garlic, paprika, salt
3/4 cup or more water
1/3 cup panko
8 oz mushrooms

Tortillas
Lettuce
Tomato
Onion
Cilantro

Ranch
1 cup ranch
1/2 tsp garlic, onion, salt
3/4 tsp smoked paprika
1/8-1/2 tsp chipotle
1/2 lime (2 tbsp)
Salt to taste

In a bowl, mix together flour, spices and water to make a thick batter. Slice mushrooms and mix into batter. Just before baking, sprinkle panko into bowl and mix well. Lay mushroom pieces into a single layer on a greased baking sheet or parchment/nonstick baking mat. Bake at 400 for 15-20 min, flipping half way through, until crispy.

Mix together ranch dressing with spices and lime juice. Can add water to thin to desired consistency.

Assemble tacos with favorite toppings, drizzle with chipotle ranch.

Tofu scramble

1/2 red onion
1 bell pepper
Handful mushrooms
Spinach
1 block tofu, sliced and pressed
1 tbsp veggie broth powder
1 cup water
1/2 tsp black salt (khala namak)
1/2-1 tbsp garlic powder
1/2-1 tbsp salt
1/8 cup nutch

Saute veggies until starting to soften. Slice tofu and press each slice with paper towel to soak up excess water. Crumble tofu into skillet with veggies. Add water and seasonings and saute until water evaporates. Add more salt to taste.

Enchiladas

1/2 bag soy curls soaked chicken broth (can sub cooked shredded chicken)
1 can or 1.5 cups black beans or pinto
1 can or 1 cup fresh corn
1 onion sliced
2 Portobello mushrooms chopped
3 poblano peppers sliced
2 bags Frontera Enchilada sauce (can be 1 red and 1 green for top)
Cumin
Salt
8 tortilla shells
Serve with guacamole
Cilantro lime cream sauce - optional (ranch recipe w/o seasoning plus lime and cilantro)

Soak soy curls in chicken broth seasoning for 10 min. Drain and squeeze excess water.

Use a steamer basket in the instant pot and add a small amount of water beneath it. Add onion, mushrooms and peppers to the basket. Set to steam for 3 min. Quick release.

Add steamed veggies, soy curls (or cooked shredded chicken), black beans, corn, cumin, salt, and 1 bag Enchilada sauce to a large bowl. Mix well. Pour a little of one bag of sauce into a 9x13 baking dish to coat the bottom and save the rest to pour on top of the enchiladas.

Assemble enchiladas. Spoon veggie mix into tortilla shells, roll up and place in the baking dish. Pour remaining sauce on top. Bake uncovered at 350 for 20-30 min until heated through. Serve with guacamole.

Ranch

1/2 LG onion
1 LG potato (about 1 cup
1.5 cup water
1/2 cup raw cashews
1/2 tbsp vinegar
1-2 LG garlic cloves
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp mustard powder
1/4 tsp dried dill
1/2 tbsp dried parsley
1 tbsp salt

Coleslaw

Red cabbage
Green cabbage
Carrots
Vinegar
Sugar
Celery salt
Mustard powder

Vegan sloppy Joes

In progress:

1 onion, diced
Carrots, diced
3 stalks celery, diced
1 LG zucchini, diced
2 green bell peppers, diced
8 oz mushrooms, diced
6 cloves garlic, minced
1 8 oz can tomato sauce
1/3 can tomato paste
Chili powder
Vinegar
Sugar
Salt
Little garlic and onion powder & paprika

Chop all veggies. Saute in water until tender. Add garlic, then remaining. Cook down until thick and chunky.