Fall Inspired Recipes

Vegan Curried Cauliflower Soup with Lentils

Ingredients

• 1-3 tbsp water for sautéing

• 4 cloves garlic, minced

• 1.5 cups white onion, chopped

• 3 cups cauliflower, chopped florets

• 1 cup carrots, chopped

• 2 cups Yukon or sweet potatoes, peeled and chopped

• 2 tsp salt, divided

• 1/2 tsp paprika

• 1 tbsp curry powder

• 4 cups low-sodium vegetable broth

• 1/2 cup green lentils, small uncooked

• 1 cup lite coconut milk

• 2 tsp lemon juice, freshly squeezed

• freshly ground black pepper, optional

Instructions

1.   Add the water to the Instant Pot and heat on sauté mode. Add the onions and garlic and sauté for 2 minutes. (For stove-top directions, see notes below)

2.   Add the chopped carrots, cauliflower, and potatoes and combine.

3.   Add 1 tsp salt, the vegetable broth, uncooked green lentils, paprika, and curry powder. Mix to combine.

4.   Set the Instant Pot to pressure cook on manual, HI for 6 minutes. Let the pressure release naturally.

5.   Using a hand blender, pulse the soup mixture until most of the large veggie pieces are chopped down. The end consistency should be thick and chunky, not completely pureed.

6.   Add the coconut milk, the remainder of the salt (to taste), and the lemon juice.

7.   Cook/sauté the soup for another few minutes. Taste and adjust salt and flavor (lemon juice).

Wild Rice Stuffing

Ingredients

• 2-3 tbs water

• 1/2 large yellow onion diced

• 2 stalks celery diced

• 1 (8 oz) container Portobello mushrooms diced*

• 4 cloves garlic minced or pressed


• 1/2 teaspoon ground sage

• 1/2 teaspoon dried thyme

• 1/2 teaspoon dried rosemary

• 1 cup wild rice

• 3/4 cup vegetable broth

• 1/4 cup liquid aminos

• 1/4 cup balsamic vinegar

• 1/2 cup dried cranberries

• 1/2 cup chopped pecans

• 1/4 teaspoon salt more or less to taste

• 1/4 teaspoon pepper

• 2 tablespoons nutritional yeast

Instructions

• Press the sauté button on your instant pot.

• When the display reads hot, add in the water.

• Add the onion, celery, and mushrooms and sauté for 5 minutes. Stir often. 


• Add the garlic, sage, thyme, and rosemary, and cook for an additional 1 minute. Press cancel.


• Add in the rice, broth, and liquid aminos. Stir to combine.


• Cover and lock the lid (make sure the steam releasing handle is pointing to sealing).

• Cook on high pressure for 15 minutes, then allow the pressure to naturally release for 10 minutes.

• Flip the valve to "venting", then remove the lid.


• Stir in the balsamic, cranberries, pecans, salt, pepper, and nutritional yeast.

• Taste and re-season, if necessary.

• Serve and enjoy!

Notes

*Mushrooms release a good amount of liquid, so it’s really important not to omit in this recipe.

*While the cook time is 15 minutes, it does take time for the Instant Pot to come to pressure, THEN it will start the count down from 15.

Creamy Pumpkin Tuscan Soup

Ingredients

1 medium yellow onion, finely chopped

2 cups peeled, chopped sweet potato

2 (15-oz) cans pumpkin puree (not pumpkin pie filling)

1 (15-oz) can tomato sauce

1-quart low-sodium vegetable stock

1 teaspoon granulated garlic powder

¼ teaspoon cinnamon

1 ½ teaspoon kosher salt

¾ cup full-fat canned coconut milk

Optional toppings: toasted pumpkin seeds, chopped fresh rosemary, nutritional yeast

Instructions

1.   Add the onion, sweet potato, pumpkin, tomato sauce, veggie stock, garlic powder, cinnamon, and salt to 6-quart electric pressure cooker.

2.   Secure the lid, select the manual setting, and set it to high pressure for 8 minutes.

3.   When the pressure cooker timer is done, quick release the pressure.

4.   Add the coconut milk. Using an immersion blender, blend until well combined and very smooth. If you don’t have an immersion blender, carefully ladle the cooked tomato mixture into a blender, working in batches. Make sure the lid is on tightly, cover with a towel, and blend until well combined and very smooth.

5.   Taste and add additional salt if desired

Pad Thai Stir Frye

Ingredients

• 4 oz chickpea pasta

• 4 cups water

• 1/4 cup natural almond butter

• 5 tbsp liquid aminos

• 2 tbsp lime juice

• 1 tsp cayenne pepper or red chili flakes

• 1 tsp minced fresh ginger (1/2-inch knob)

• 1 clove garlic, minced

• 1/2 head green or red cabbage, shredded (about 4 cups)

• 1 large carrot, shredded

• 1 red bell pepper, seeded and chopped

• 2 cups snow peas

• 3 green onions, tender white and green parts only, chopped

• Chopped fresh cilantro, for garnish

Instructions

1.   Break noodles in half and arrange in Instant Pot in a crisscross manner to avoid clumping. (See notes at the bottom for stovetop option**.) Pour water over noodles. Secure lid and move steam release valve to Sealing. Select Manual/Pressure Cook to cook on high pressure for 2 minutes. While noodles cook, in bowl, whisk together nut butter, liquid aminos, lime juice, cayenne pepper or red chili flakes, ginger, and garlic and set aside.

2.   When the cooking cycle is complete, let the pressure naturally release for 10 minutes, then move the steam release valve to Venting to release any remaining pressure.

3.   When the floating valve drops, press Cancel and remove lid. Drain noodles through colander, rinsing with cold water to remove starch and stop cooking. Rinse and dry insert and return to Instant Pot.

4.   Press Sauté and pour peanut sauce into pot. Add cabbage, carrot, pepper, and snow peas and stir well. Sauté until vegetables are tender, about 5 minutes. Stir in noodles and green onions until everything is heated through,

5.   Serve pad Thai warm with cilantro and nuts or seeds on top. Dish is best served right away, but leftovers can be stored in an air-tight container in fridge for 5 days.

 Notes
**Stovetop option: Cook noodles in a pot according to package directions. Whisk together sauce. Drain and rinse noodles and keep them in the strainer while you add the sauce to the sauce pot along with the veggies. Sauté for about five minutes then add noodles and green onions.

Potato Carrot Medley

Ingredients

• 2 tablespoons of water and broth for sautéing

• 1 onion - white, diced

• 2 pounds carrots - baby carrots, cut in half if medium sized

• 3 cloves garlic - finely chopped

• 4 pounds potatoes - Yukon gold, cut into chunks, usually in half or fourths

• 1 1/2 cup vegetable broth

• 1 teaspoon Italian seasoning - click on Italian Seasoning for a homemade recipe

• 1 teaspoon Spike - original seasoning, if you don't have this get it in your cupboard. It is the best mix and is in all the grocery stores

• fresh parsley for garnish

Instructions

• Add water or broth to the Instant Pot. Sauté onions for 5 minutes.

• Add carrots and sauté 5 more minutes.

• Add the remaining ingredients. Stir. Close the lid and turn the knob to sealing on top of the Instant Pot.

• Click the "manual" button and set the time to 5 minutes.

• Once cooking completes let the pressure valve release naturally (about 10 minutes)

• Dish up into a serving bowl and sprinkle on a bit of fresh parsley.