Pumpkin pie

1 1/4 cup raw cashews
1 can pumpkin puree
2/3 cup maple syrup
1/3 cup granulated sugar
1/2 tsp cinnamon
1/4 tsp ground ginger
1/8 tsp ground cloves

If it's too thick to blend, add a bit of soy milk as needed

Bake at 400 for 15 min, then reduce temp to 350 and bake for 30-40 min, or until edges are fluffy and a dark caramel orange tone. Toothpick should come out slightly wet, but dark and thick. Pie will firm up more as it cools and is refrigerated.

Set pie on counter to cool 30 min. Then chill in fridge for 2 hours.

Gravy

1/4 cup cornstarch
1/4 cup whole wheat pastry flour
1/2 cup water
4 cups chicken broth (veggie broth for vegan)
1-2 tbsp better than boullion veggie
Salt to taste

Make a slurry of the flour, starch and water. Heat up broth in IP on saute. Add slurry and cook until thickened. Mix in veggie paste and salt.

Cheesy potato casserole

1 bag alexia potatoes
1 onion diced
4 tbsp whole wheat pastry flour
1.25 cup veggie broth
3/4 cup soy milk
1 cup cheese sauce
1/4 tsp better than bullion veggie base
1/2 container tofutti sour cream
Garlic powder
Onion powder
Salt to taste

Saute onion in IP or sauce pan until softening, add flour and continue to cook for a couple min. Add small amounts of veggie broth to keep from burning. Turn off heat add broth, milk, cheese sauce, sour cream, veggie base and mix well. Stir in potatoes and add seasonings if needed. Salt to taste. Bake in greased pan at 350 for 25 min or until bubbly and browning on the top.

IP lasagna soup

1 onion diced
1 zucchini minced
1-2 cups minced mushrooms
1 red bell pepper diced
1 green bell pepper diced
1 brick extra/super firm tofu pressed & crumbled
4-6 garlic cloves minced
2 tbsp fresh basil chopped
1 28 oz can crushed tomatoes
1 14.5 oz can tomato sauce
1 14.5 oz can fire roasted diced tomatoes
3 cups veggie broth
8 lasagna noodles broken into pieces or 3 cups (8 oz) penne noodles
1/2-1 whole tub roasted red pepper hummus
2 cups spinach, chopped
1 tbsp sugar/sweetener
Salt to taste
Better than bouillon vegetable base (optional)

Use the saute function and saute onion, mushrooms, zucchini, bell peppers and tofu for about 5 min or until they are starting to soften. Add garlic and saute another 1-2 minutes. Turn off.

Stir in basil, tomatoes, sauce, veggie broth, hummus and noodles. Set to manual for 3 min for slightly al dente noodles. When finished, wait 5 min, then very carefully release remaining pressure. Stir in spinach, sugar and add salt to taste. If it needs more flavor, use about 1 tsp better than bouillon vegetable base and mix in.

Vegan Cheese Sauce 2.0

1 cup carrot
1 med onion
2 cup potatoes, peeled and chopped
1/2 cup cashews (optional)
1/2 tbsp garlic powder +
1 tbsp Chicken broth powder or 1/2 tbsp veggie bouillon
1/2 tbsp miso
1 tbsp lemon
Dash cayenne
Dash paprika
Pinch black salt
Salt

Place a trivet in the IP and fill with water below it. Add chopped onion, carrots and potatoes. Set to Steam for 6 min, then Quick Release. Add all ingredients to a blender and blend until smooth. Salt to taste.

Black bean hummus

1 can black beans
1 can chickpeas
Tahini
Roasted garlic
Lemon
Lime
Cumin
Salt

Hummus

6 roasted garlic cloves or 1.5 tbsp mashed roasted garlic
3 cups chickpeas
1 tbsp tahini optional
1/2 lemon about 1 tbsp
1/4-1/2 cup water
Salt to taste