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.

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.