Pumpkin French Toast

2 cups plant milk (I used soy milk)
3-4 chopped dates
1/3 cup pumpkin puree (not pumpkin pie mix)
1 tsp vanilla
1/2 tsp. pumpkin pie spice
3-4 slices of bread (I used gluten free)

*Instructions* put all ingredients into a high speed blender and blend until smooth. pour the mixture into a shallow dish. Soak the bread in the mixture for a few minutes turning a couple of times. Don't leave in too long or bread will fall apart. After soaking the bread place in a preheated non stick skillet and cook until both sides are golden brown. Serve with your favorite toppings.

Greek Pasta Salad

Rotini noodles
Cucumber
Grape tomatoes
Red bell pepper
Red onion
Kalamata olives
Chickpeas
Feta cheese
Fresh parsley

Greek dressing:
1/2 cup olive oil
1/4 cup water
3 tbsp red wine vinegar
2 tbsp lemon juice
3-4 tbsp honey
1 tsp dijon mustard
2 garlic cloves minced
1 tsp dried oregano
1 tsp dried dill
1/2 tsp salt
1/4 tsp black pepper

Boil and cool noodles. Chop veggies and mix with pasta.

In a container, add all dressing ingredients. Shake well to combine.

Pour dressing over pasta and vegetables, toss to combine.

Jen's Lasagna

9 whole wheat noodles
1 small eggplant
1 large zucchini
1 red bell pepper
Mushrooms
1 can lentils, drained & rinsed
2 - 24 oz jars marinara sauce
Fresh spinach, chopped

Tofu, drained & pressed
Lemon juice
Salt
Basil
1-3 cloves garlic

Rough chop veggies and air fry until softened. Place in a food processor and pulse until coarsely chopped. Mix in a large bowl with 1 jar marinara. Add 1/2 of the 2nd jar of sauce, stir in lentils and set aside.

Boil noodles. Take remaining sauce and spread 1/4 of the jar on bottom of a 9x13 baking pan. Reserve last 1/4 of sauce.

Prepare tofu ricotta. Pulse all ingredients in food processor until chunky and mixed.

Layer noodles, tofu ricotta, spinach, veggie sauce. Repeat. Top with last 1/4 of marinara sauce.

Bake at 375 covered for 30 min. Uncover and baked another 5-10 min. Let rest 10 min before cutting.

Stuffed Zucchini Boats

4-5 large zucchini

Taco meat:
1 onion
3-4 cloves garlic
1 lb ground turkey/chicken
4 oz tomato sauce
4 oz diced green chilies
1/2 cup chicken broth
2 tbsp chili powder
2 tsp cumin
1 tsp garlic powder
1 tsp onion powder
2 tsp apple cider vinegar
1 tsp brown sugar
Salt to taste

Toppings:
Refried black beans
Lettuce
Tomatoes
Green onion
Cilantro
Avocado crema

Avocado crema:
1 avocado
1 tsp cilantro
1 tsp vinegar
3 tsp lime juice
Salt

Cut ends off zucchini and then cut them in half lengthwise. Scoop out the seeds and set aside to use in the taco meat.

Saute onion until softened. Add garlic and saute until fragrant. Brown turkey meat. Add in sauces and spices and simmer until thickened.

Place zucchini boats on a baking tray. Fill them with refried black beans and top with taco meat. Bake in the oven at 375 for about 20 minutes, or until zucchini has softened enough for a fork to pierce easily.

Remove boats from oven, top with favorite toppings and serve.

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.