Instant Pot Black Lentils

Recipe from Vegan Instant Pot Cookbook by Nisha Vora

Husband-Tested in Alice's Kitchen

I'm liking black lentils. They are so filling and satisfying. And, look how lovely they are set off by the colorful veggies.  Eat them as is or add them to nourish bowls, a salad, or even soups for an extra boost of protein and fiber.

1 cup black lentils
1 ¾ cups water or vegetable broth
½ teaspoon salt
½ teaspoon black pepper

Rinse the black lentils well.  Drain and then put them in the Instant Pot.  Add the water (or broth), the salt and pepper.  Put the Instant Pot lid on and make sure the valve is set to Sealing. Press the Pressure Cook button and set the time to 5 minutes.  Allow for Natural Pressure Release for 15 minutes.  When the time is up and the pin has dropped, open the lid and give the lentils a gentle stir.  The lentils can be eaten right away and/or they can be stored in the fridge or freezer.  If using in a salad, be sure to rinse the cooked lentils first.

Instant Pot Vegetable Broth (Vegan)

Recipe from The Vegan Instant Pot Cookbook by Nisha Vora 
Husband-Tested in Alice’s Kitchen
Makes about 10 cups 

When you have veggie scraps on hand, you can make this to use for any recipe calling for vegetable broth.  I like to use fresh herbs, dried mushrooms, mushroom stems, dried chili peppers, carrot peels, carrot and celery tops and ends, peppercorns, etc… Making your own broth allows you to control the ingredients.  This is a pretty forgiving recipe.

1 Tablespoon olive oil (optional, use only if sautéing vegetables)
2 medium yellow onions, papery skin still on and roughly chopped
4 celery stalks, roughly chopped
3 large carrots, roughly chopped
1 cup sliced mushrooms
2-3 cups vegetable scraps
3 bay leaves
6 cloves garlic, skins on and smashed
1 ½ teaspoons whole black peppercorns
10-12 sprigs of fresh thyme
6-8 small sprigs of fresh rosemary
1 ½ teaspoons kosher salt
1 teaspoon ground turmeric (optional, it doesn’t affect the taste, but it will add antioxidants to the broth)
10 cups cold water

(This first step is optional, but it does seem to yield a richer, complex flavor. If you choose to skip the sautéing step, just add all the ingredients to the pot. You'll still have a fine broth.) 

*Select the Sauté setting on the Instant Pot.  After the pot heats up, add the oil and sauté the onions for about 8 minutes.  Add the celery and carrots and cook until they begin to soften, about 5 minutes.  Select the Cancel button. 
**Add the mushrooms, vegetable scraps, bay leaves, garlic, peppercorns, thyme, rosemary, salt and turmeric (if using) to the Instant Pot.  Add the water and stir to combine.  
Secure the lid and set the Pressure Release Valve to Sealing. 
Select Pressure Cook setting at High for 15 minutes.
Once the time is up, allow a Natural Release for another 15 minutes. Switch the Pressure Release Valve to Venting to release any remaining steam.
Open the pot and carefully strain the vegetable broth into a fine-mesh sieve over a large bowl (preferably with a spout/lip) and discard the solids.
Allow the broth to cool to room temperature.  Store in the refrigerator for 3-4 days or in the freezer for up to 3 months. 

Beans with Tomatoes, Basil and Parmesan (vegetarian/can be vegan)

Here we have the lovely, tasty
Beans with Tomatoes, Basil and Parmesan served with
a salad of roasted beets, arugula tossed with fresh lemon juice,
 shredded cabbage, shallot, vegan feta, toasted pecans,
and Lazy Good No-Oil Tahini Dressing. 

Recipe from Milk Street Fast and Slow
Husband-Tested in Alice’s Kitchen
Makes 6 servings

Oh, mama!  These beans are A-1 in my book!  It’s always a treat to test a recipe with just a few simple ingredients and have it make your tastebuds happy. It calls for Parmesan rind, but if you wish this dish to be vegan, it’s totally optional.  Many supermarkets and specialty stores give away Parmesan rinds in small quantities. I get a portion when I see them and then put them in the freezer to add to soups and, in this case, beans. The recipe is done in the Instant Pot with two options, Pressure Cook or Slow Cook feature. I did the Pressure Cook method, but I’ve included the Slow Cook directions as well. There’s no need to soak the beans. The recipe calls for cannellini beans, but I only had navy beans which don’t take as long to cook. (You can also use great northern beans.) I’ve included times for the three bean types.

Ingredients
1 pound (2½ cups) dried cannellini beans (or navy beans or great northern beans), rinsed and drained 
Kosher salt 
½ teaspoon baking soda
6 cups water
3 Tablespoons extra-virgin olive oil
1 medium yellow onion, chopped
4 cloves garlic, thinly sliced
1 Tablespoons fennel seeds
½ teaspoon red pepper flakes
14½ ounce can diced tomatoes
3 cups water* (I used No-Chicken Better Than Bouillon for extra flavor.)
1 piece Parmesan cheese rind (optional) 
½ cup lightly packed fresh basil, torn (I didn’t have any, so I used 2 heaping Tablespoons basil pesto. You can also use vegan pesto.)

In a 6-quart Instant Pot, stir together the rinsed and drained beans, 2 teaspoons salt, the baking soda and 6 cups water. Lock the lid in place and move the pressure valve to Sealing. Select Pressure Cook. Make sure the pressure level is High. Set the cooking time to 5 minutes.  When the pressure cooking is complete, set it to Quick Release/Venting. When the pin has dropped, hit the Cancel button and then carefully open the lid.  Drain the beans in a colander and rinse under cool water.  Set aside the beans.
Return the insert to the Instant Pot. Select Sauté. Add the oil and heat until shimmering.  Add the onion, garlic, fennel seeds, pepper flakes and 1 teaspoon salt.  Cook, stirring occasionally until the onion begins to soften, about 3 minutes.  Add the tomatoes with their juices and cook, stirring occasionally, until the liquid has almost evaporated, 6-7 minutes.  Add the beans back into the pot along with the Parmesan rind (if using), then stir in 3 cups water*.  Stir until well combined.  Choose the method below and follow the directions.

Fast Method:
Press cancel.  Lock the lid in place and move the pressure valve to Sealing. Select Pressure Cook. Set the cooking time to 16 minutes for cannellini beans OR 12 minutes for navy beans or great northern beans.  When the pressure cooking is complete, allow the pressure to Natural Release for 20 minutes. If after 20 minutes the pin is still up, move the pressure valve to Venting.  Press Cancel, then carefully open the lid.  Now, skip to the Finish Directions.

Slow Cook Method:
With the pot still on Sauté, bring the mixture to a boil.  Press cancel.  Lock the lid in place and move the pressure valve to Venting.  Select Slow Cook and set the temperature to More/High.  Set the cooking time for 6½ to 7 hours. The beans are done when they are fully tender, but still hold their shape.  Press Cancel, then carefully open the pot.  Now, on to the Finish Directions.

Finish Directions:
Let the beans stand for 15 minutes, then remove and discard the Parmesan rind (if used). Taste and season with salt and pepper, if desired.  Stir in half of the basil (or all of the basil pesto.)  Serve topped with the remaining basil, shaved Parmesan (if you wish), and more black pepper.

Fab Fall Salad (vegan)

Recipe from Nisha Vora
Adapted and Husband-Tested in Alice’s Kitchen
Serves 2

This is a delicious salad that is full of autumn goodness.  Most of the components* can be made in advance on your prep day. Then, when it’s dinner time, slice the apple and toss with the ingredients you prepped.  

1 batch Baked Tofu*
1 head of curly kale or lacinato (dinosaur) Kale* 
1 sweet-tart crisp apple
2 to 4 Medjool dates, chopped or ¼ cup golden raisins
¼ cup cooked and rinsed Black or French Lentils*
4 Tablespoons Creamy Blender Balsamic Vinaigrette* 
2 ounces vegan feta
¼ cup Sweet Pumpkin Crunch* 

Baked Tofu 
1 (12 to 14 oz.) block of extra firm tofu 
1 1/2 Tablespoons extra virgin olive oil
1 teaspoons kosher salt
Freshly cracked black pepper 
2 Tablespoons potato starch or arrowroot powder 

Preheat the oven to 425F and arrange an oven rack in the top 1⁄3 of the oven. Line a rimmed sheet pan with parchment paper. Press the tofu for a bit and pat dry.  Cut into ½ inch cubes.
In a large bowl, add the tofu, oil, salt, and pepper to taste. Toss gently to coat, using either a silicone spatula or your hands. Now add the potato starch or arrowroot powder and, as gently as possible, toss to coat the tofu. Arrange the tofu cubes in a single layer onto the sheet pan. Bake for 15 minutes, then remove the pan from the oven. Flip with a spatula or carefully turn the tofu with your hands. Bake for 15 more minutes, or until the tofu is golden and crisp. Set aside the baked tofu for this recipe. While the tofu presses and bakes, prep the rest of the salad. 

Creamy Blender Balsamic Vinaigrette
Makes ¾ cup 

1 small shallot 
2 garlic cloves
¼ cup good quality aged balsamic vinegar 
1 Tablespoon Dijon mustard
1 teaspoon maple syrup or organic cane sugar 
¼ cup + 2 Tablespoons extra virgin olive oil 
½ teaspoon sea salt, plus more to taste
Freshly cracked black pepper 

Place all the ingredients in a high speed blender OR do the following:  Use a grater or Microplane to grate the shallot into a wide-mouth jar. Grate the garlic into the jar as well. If you don’t have a Microplane, finely mince both by hand. To the jar, add the balsamic vinegar, mustard, maple syrup, olive oil, salt, and black pepper to taste. Seal the jar with a lid and shake vigorously to emulsify. Season to taste with more salt or maple syrup as needed. Store the vinaigrette in a sealed jar in the fridge for 1 to 2 weeks. 

Sweet Pumpkin Crunch
¼ teaspoon ground cinnamon
¼ teaspoon freshly ground nutmeg (optional)
¼ teaspoon ground allspice (or 1/8 tsp ground cloves)
⅛ teaspoon cayenne pepper
A big pinch of kosher salt
1 Tablespoon extra-virgin olive oil (use ½ Tablespoon for a nonstick pan)
¾ cup pepitas 
1 Tablespoon pure maple syrup

Line a large plate with parchment paper. Stir the cinnamon, nutmeg if
using, allspice, cayenne, and salt together in a small bowl. Heat a medium frying pan for 1½ to 2 minutes. Add the olive oil and heat for 30 seconds. Add the pepitas. Cook for 2 ½ to 3 minutes, stirring from time to time, until they start to smell toasty and some have started to turn golden.
Add the maple syrup and spice mixture. Allow to sizzle, and stir very frequently, for about 2 minutes, tossing to coat the pepitas in the mixture. Immediately, transfer the mixture to the lined plate and allow to cool for 5 minutes. Store in a jar in the pantry for at least 2 weeks.

Kale
Strip out the tough center ribs. Wash and dry the leaves using a salad spinner (or a wash in a large bowl, then dry with clean dish towels). 
Option 1: Tear the kale into small pieces with your hands. 
Option 2: Stack several large kale leaves on top of each other, then roll them up. Slice the kale as thinly as you can. 
Massage the kale: Add the kale to your largest serving bowl. Add a few drizzles of olive oil and a couple pinches of salt. Use your hands to massage the kale until it softens a bit, 30 to 60 seconds. 
Add the kale to a paper towel lined container or reusable bag; refrigerate for up to 1 week to use in other meals. 

Lentils
Add 1 cup rinsed black (beluga) lentils or French lentils to the Instant Pot.  Add 1 ¾ cup water or vegetable broth.  Add a pinch of salt.  Place the lid onto the Instant Pot and set to Sealing.  Cook at high pressure for 5 minutes.  Do a natural release for 15 minutes. Rinse the lentils and store in a airtight sealed container.

ASSEMBLE THE SALAD: Using a sharp knife, slice the apple as thinly as you can. Add the sliced Apple to the massaged Kale, along with the chopped dates (or Raisins) and Lentils. Spoon on the Creamy Blender Balsamic Vinaigrette and toss well to coat. Add the Sweet Pumpkin Crunch, the Feta and the Baked Tofu. Toss again and add more Balsamic Vinaigrette to taste. 

Pickled Beets

Makes 3 cups

Recipe from https://whitneybond.com/

Husband-Tested in Alice’s Kitchen

Pickled beets are packed with vitamins, nutrients and antioxidants. This quick-pickle refrigerator recipe is easy to prep, so you can be adding Pickled Beets to your meals in no time. I save time and trouble by steaming the beets in the Instant Pot.  (Instructions below the recipe.)

Ingredients

1 pound beets, steamed and peeled**

¾ cup apple cider vinegar

1 cup water

2 Tablespoons maple syrup

1 teaspoon salt

***See below for other additions for even more flavor.

Instructions

In a medium saucepan on the stove, bring the apple cider vinegar, water, maple syrup and salt to a boil. Whisk the mixture together and simmer for 2-3 minutes. Remove from the heat and allow it to cool for a few minutes. Pour the vinegar brine over the beets and place a lid on the container. Let the beets pickle in the vinegar mixture at room temperature for 30 minutes.

Serve immediately, or place in the refrigerator for up to 6 weeks.  I thought the pickled beets tasted more flavorful after several days in the fridge.

Notes:

To make this pickled beet recipe really easy, purchase peeled steamed beets at the grocery store. You can usually find them in the refrigerator, in the produce section, near the bagged salads and refrigerated salad dressings. This will reduce your prep time. You can also steam the beets ahead of time and store them in the refrigerator for up to 7 days before making the pickled beets.

These pickled beets will stay good in the fridge for up to 6 weeks. Label the jars with the date that you made them. Do not drain the liquid from the beets anytime during this 6 weeks. The pickling liquid is what preserves the beets and keeps them from spoiling.

After eating all of the pickled beets, don’t throw out the brining liquid! Instead, prepare and peel 6 hard boiled eggs, then add them to the brining liquid in the jar for 24 hours. Remove the eggs from the jar and make deviled eggs. The outside of the eggs will turn a bright pink color and create a visually stunning dish for Easter, picnics or parties.

**Instant Pot Steamed Beets: 

Place 1 cup of water into the Instant Pot.  Add the steamer basket.  Scrub the beets clean.  Add them to the steamer basket. If the whole beets are large, pressure cook from 20-25 minutes.  If the whole beets are small, pressure cook for 10-12 minutes. Quick release the pressure.  (If the a knife doesn’t easily pierce the beets, put the Instant Pot lid back on and pressure cook for a few more minutes.)  Use tongs to remove the beets from the Instant Pot steamer basket. Run them under cold water, then use your hands to peel the beets. (I used gloves for this task so my fingers don’t turn red.) The skin of the beets will easily slide off after they’re steamed. Once the steamed beets are cooled, dice the them into 1 inch cubes and add them to a large mason jar or smaller jars.

***You can add any of the following to enhance the flavor of the pickled beets:  (The underlined additions were the ones I used and the beets tasted really good to us.)

Bay Leaf; Fresh Garlic Slices; 1 teaspoon Black Peppercorns; Fresh Thyme; Fresh Dill; Fresh Basil; Fresh Cilantro; Red Pepper Flakes; Sliced Jalapeños; Mustard Seeds; Dill Seeds; Whole Cloves; Cinnamon Stick

Instant Pot Mushroom Risotto (Vegan Option)

Instant Pot Mushroom Risotto (vegan option)
served with nectarine slices, sourdough toast
and Sumac Onion Salad.

Recipe from Damn Delicious 

Husband-Tested in Alice’s Kitchen
Yield: 6 Servings

Well, this company-worthy risotto was the easiest I’ve ever made. It’s perfect for meal prep because you can use the Instant Pot and once you press the button, it’ll cook to perfection while you do other things. This is definitely comfort food at its best. I served this with fresh nectarines, sourdough toast and Sumac Onion Salad.  YUM!

4 Tablespoons unsalted butter, divided (Substitute vegan butter to make this dish vegan.)

3 cloves garlic, minced

1 onion, diced

8 ounces cremini mushrooms, thinly sliced (I used a mixture of mushrooms types.)

Kosher salt and freshly ground black pepper, to taste

2 cups chicken broth (I used Better Than Bouillon No-Chicken Broth to make this dish vegan.)

1 cup arborio rice

1/4 teaspoon dried thyme

2 cups baby spinach or baby kale

3/4 cup frozen peas, thawed

1/4 cup freshly grated Parmesan (Use vegan Parmesan to make this a vegan dish.)

Set a 6-qt Instant Pot to the sauté setting. Melt 2 Tablespoons butter; add garlic and onion, and cook, stirring often, until onions have become translucent, about 3-4 minutes.

Add mushrooms and cook, stirring occasionally, until tender, about 3-4 minutes; season with salt and pepper, to taste.

Stir in the broth, rice and thyme. Select manual setting; adjust pressure to high, and set time for 6 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions.

Stir in spinach and remaining 2 Tablespoons butter until the spinach has wilted, about 2 minutes. Stir in peas and Parmesan until heated through, about 30 seconds to 1 minute. 

This dish tastes best fresh, but it did reheat nicely for lunch the next day.

Instant Pot Potato Corn Soup (Vegan)

 

Instant Pot Potato Corn Soup  served with some
vegan puff pastry squares that have a smear of
Boursin vegan cream cheese, topped with
 zucchini/summer squash zoodles, farmers market tomatoes
 and sprinkled with vegan Parmesan cheese
and a drizzle of balsamic glaze (25 minutes at 375F)
plus some Blueberry Mint Tea

Recipe adapted from https://www.evolvingtable.com/

Husband-Tested in Alice’s Kitchen

Makes 4 servings

This is a quick and easy soup recipe that can be ready in a trice. Serve it up with some bread or crackers and a piece of seasonal fruit.  

 

1 Tablespoon olive oil and/or water for sautéing 

1 sweet onion finely diced

4 cloves garlic, minced

1¼ lbs. red potatoes or 1 large white potato, cut into 1-inch pieces

2 carrots, chopped

2 celery stalks, chopped

1 yellow, orange, or red bell pepper, seeded and chopped

2 cups fresh corn kernels or 16- oz. bag frozen corn

4 cups vegetable broth (I used water with 1 heaping teaspoon Better Than Bouillon)

½ teaspoon thyme dried

½ teaspoon. rosemary dried

Kosher salt, to taste

Freshly ground pepper, to taste

½ - 1 teaspoon paprika

1 teaspoon Aleppo pepper 

¼ cup nutritional yeast

¼ cup pesto (Use vegan pesto to keep this recipe vegan.)

Set 6-quart Instant Pot to the sauté function and add oil, onion, celery, peppers and garlic. Sauté for 2-3 minutes.

Add potatoes, carrots, corn, broth, thyme, rosemary, salt, pepper, Aleppo pepper, nutritional yeast, pesto and paprika. 

Cover Instant Pot with lid, ensure the pressure release valve is set to sealed, and turn on high pressure for 8 minutes.

Once the Instant Pot is done cooking the chowder, let chowder sit in the Instant Pot for 5 minutes. (5 minute Natural Pressure release.)

Remove the lid and use a stick blender to blend a bit to your liking.

Serve potato corn chowder with chives or scallions, if you wish, and enjoy!  

 

Nutritional Information: Approximately 345 calories per serving. 13.2 g fat; 2.4 g sat. fat; 3 mg cholesterol; 953 mg sodium; 45.7 g carbohydrates; 8.5 g fiber; 10.3 g sugars; 16.4 g protein; 111 mg calcium; 6 mg iron; 1325 potassium

Super Easy Instant Pot Minestrone Soup (Vegan)

Recipe from Taylor Stinson
Husband-Tested in Alice’s Kitchen
Makes 6 servings

There’s no reason not to make this soup.  It’s quite easy to make and it’s delicious and filling to boot!  
 
2 Tablespoons olive oil (optional)
2-3 small sweet onions, diced
3 cloves garlic minced
1 carrot, diced
2 stalks celery, chopped
1 ½ cups green beans, trimmed and cut into bite-sized pieces
1 small zucchini, chopped or sliced
1 can kidney beans, drained and rinsed
1 Tablespoon Italian seasoning
3 bay leaves
4 cups vegetable broth
1 (796mL) jar/can crushed tomatoes (or passata)
3/4 cup dry macaroni
Chopped fresh basil, for topping (optional)
Grated fresh vegan parmesan, for topping

Dump all ingredients except for macaroni, basil and parmesan in Instant Pot. (I omitted the olive oil and it turned out just great!) Set to manual and pressure cook on high for 4 minutes. Instant Pot will take about 10 minutes to pre-heat and then the 4 minutes to cook. When complete, press cancel and do a quick release of the steam, waiting until the pressure gauge drops back down and the lid is safe to open.
Remove lid, stir soup and add macaroni, then replace lid. Let macaroni soak about 5 minutes (maybe more like 10 depending on the type of pasta you use.)
Remove lid again and stir. Discard the bay leaves. 
Serve in large bowls and top with fresh basil and vegan parmesan cheese. Enjoy!

Notes: 
Store the leftovers in the fridge for up to 5 days. Reheat on the stovetop or in the microwave for 2-3 minutes.  Freeze this recipe for up to 3 months. Microwave from frozen for 6-7 minutes or defrost in the fridge and reheat as normal.

Nutrition Information: (This info includes the olive oil, but if you omit it, the fat and calorie count will be less.)  Calories: 261kcal (13%) Carbohydrates: 42g (14%) Protein: 13g (26%) Fat: 6g (9%) Saturated Fat: 1g (6%) Polyunsaturated Fat: 1g Monounsaturated Fat: 4g Cholesterol: 1mg Sodium: 674mg (29%) Potassium: 789mg (23%) Fiber: 12g (50%) Sugar: 5g (6%) Vitamin A: 3550IU (71%) Vitamin C: 19mg (23%) Calcium: 130mg (13%) Iron: 4.1mg (23%)

Authentic Vegan Black Eyed Peas (Vegan; Oil-Free and Instant Pot Option)

Here we have Authentic Vegan Black-Eyed Peas; Lemon Rice;
Steamed Beet Greens; No-Knead Multigrain Whole Wheat Bread

Makes 6 servings

Recipe from Sweet Potato Soul 
Husband-Tested in Alice’s Kitchen

I tried this recipe for our New Year's Day dinner, but these turned out so well that I will definitely make them throughout the year.  Because I only had ½ pound of dried black-eyed peas in the cupboard, I actually halved this recipe and used the Instant Pot Mini. The black-eyed peas turned out perfectly.  The recipe below is the original recipe, using 1 pound of beans.  If you decide not to halve the recipe and you wish to use the Instant Pot, be sure to use a 6 quart Instant Pot.

1/4 cup oil** (I made this without oil.  I just added a bit of water to the hot pot and sauteed the veggies.)
1 medium yellow onion diced
1 large red bell pepper diced
1 jalapeño pepper seeded and diced (optional)
1 cup diced celery
3 garlic cloves minced
1 pound dried black eyed peas sorted, rinsed, and soaked for 8 hours
6 cups veggie broth OR 6 cups water plus 6 teaspoons of vegetable bouillon paste, OR 6 cups water plus 2 veggie bouillon cubes
1 large bay leaf
1 tsp dried thyme and/or oregano optional
2 tsp smoked paprika
1 tbsp liquid smoke
1 tbsp soy sauce (Use tamari to make this gluten-free.)
1 tsp freshly ground black pepper
1/2 tsp cayenne pepper

Instant Pot Instructions

Set the Instant Pot to sauté on medium heat and add the oil. (I used water to sauté the veggies.) When the oil is hot, add the onion, bell pepper, jalapeño, celery, and garlic and sauté until the onion is translucent, about 3 minutes.  Add the soaked black-eyed peas, only enough veggie broth to cover the beans about 1 centimeter, and bay leaf.  Place the lid on the Instant Pot and lock in place.  Cancel the sauté and set the Instant Pot to pressure cook on high for 10 minutes. If you are using un-soaked beans (which is acceptable using the Instant Pot) pressure cook for 35 minutes.  Let the Instant Pot natural pressure release for 5 minutes, then vent fully and turn off the machine.  Carefully remove the top of the pot and stir in the smoked paprika, liquid smoke, soy sauce, pepper, and cayenne.  Remove from the heat and let the beans cool a bit before serving with collard greens and rice or cornbread.

Stovetop Instructions

In a large Dutch oven, heat the oil over medium-high heat.  Add the onion, bell pepper, jalapeño, celery, and garlic and sauté until the onion is translucent, about 3 minutes.  Add the black-eyed peas, veggie broth, and bay leaf.  Cover and bring to a light boil. Reduce the heat to medium-low and simmer for about 40 minutes, or until the beans are tender and the broth has thickened.

Stir in the smoked paprika, liquid smoke, soy sauce, pepper, and cayenne.  Remove from the heat and let the beans cool a bit.  Serve with collard greens and rice or cornbread.

NOTES:  These vegan black eyed peas make the best leftovers! They’re even tastier and creamier on day 2 and 3. They should keep fresh in the refrigerator for up to 5 days. Reheat your beans in a pot on the stove, or in the microwave.  Black-eyed peas freeze well. Store them in a freezer safe container for up to 3 months.

Nutritional Info:  (1 of 6 servings) 250 calories; 1.6 g fat; 0 mg cholesterol; 960 mg sodium (using vegetable broth); 53.8 g carbohydrates; 22.4 g fiber; 5.5 g sugars; 24.6 g protein; 7 mg Iron (37% daily allowance for Iron)

Vegan White Chili (Instant Pot)

Recipe from Lori Rasmussen of My Quiet Kitchen 

Husband-Tested in Alice’s Kitchen
Yield: 6 servings

Who doesn't love chili on a cold day?  This one is not only vegan, but it's gluten-free and can be made without oil.  It's quite meaty and so tasty!  This is an Instant Pot recipe, but can be made on the stove top.  Soy curls have been a revelation to me.  I buy mine on Amazon, but you can also get them from Butler.

2 teaspoons olive oil, optional (Omit or sub water or broth for sautéing oil-free.)
2 medium onions, chopped
1 large green bell pepper, chopped
6 cloves garlic, minced
2 large jalapeños, stems and seeds removed, diced 
1 Tablespoon cumin
1 teaspoon chili powder
1 teaspoon mushroom powder blend, such as Trader Joe's umami seasoning (Substitute powdered dried mushroom + a pinch of salt)
½ teaspoon poultry seasoning
½ teaspoon oregano
4 cups vegetable broth
1 (4 oz) can diced green chiles
1 ⅓ cups TVP (textured vegetable protein) or 2 cups crumbled soy curls (Use your hands to break soy curls into smaller pieces.)
2 (15 oz) cans white beans, such as cannellini or great northern, rinsed and drained
2 cups corn kernels, thawed if using frozen (I used frozen roasted corn.)
1 teaspoon fine sea salt
Black pepper, to taste

¼ to ½ teaspoon liquid smoke, optional
½ cup coconut milk
1 Tablespoon nutritional yeast
1 teaspoon sea salt
2 teaspoons fresh lime juice

Optional Garnishes:
fresh lime juice; cilantro; diced avocado; pico de gallo

In a 6 quart or larger Instant Pot, add the oil, if using, to the insert and turn on the sauté function. Add the onion and cook for 5 minutes, stirring occasionally.
Add the bell pepper and garlic. Stirring frequently, cook for 1 to 2 minutes. Add the jalapenos, cumin, chili powder, mushroom powder, poultry seasoning, and oregano. Stir and cook for about 1 minute.
Add the vegetable broth, green chiles, TVP or soy curls, beans, corn, salt, and pepper. Stir to combine, then lock on the Instant Pot lid. Make sure the valve is set to sealing. Cook on high pressure for 4 minutes.
While the chili cooks, make the cashew milk. Combine water and cashews in a blender. Blend on high speed until smooth. Add nutritional yeast, if using, salt, and lime or vinegar. Blend again to combine.
When the Instant Pot beeps and the 4 minutes at high pressure are complete, carefully quick release the pressure, and remove the lid. Stir the cashew milk into the chili. Let rest for about 10 minutes, stirring occasionally. Taste and adjust seasonings adding lime juice, salt and pepper, and/or liquid smoke, if desired. The chili will thicken as it sits.  Leftover chili can be stored in an airtight container in the refrigerator for up to 5 days or frozen for up to 2 months.
Calories: 318 calories per serving

Instant Pot Lentil Cabbage Soup (Vegan and Gluten-Free)

Recipe by Lori Rasmussen of My Quiet Kitchen

Husband-Tested in Alice’s Kitchen

Makes 6 servings

This was a winner of a dinner as far as we were concerned. The recipe/ingredients seemed too simple for it to turn out so flavorful and comforting. But, oh, yum!  It’s loaded with nutritious lentils, tomatoes, onion, carrot, with a hint of smokiness.  Serve this up with some crackers and hummus or a nice loaf of crusty bread.  I thought this was good enough for company!

1 Tablespoon cooking oil, like grapeseed or avocado (I used just a bit of cooking spray and then added water as needed.)

1 large onion, chopped

3 medium carrots, peeled and chopped

6 cloves garlic, minced

1 teaspoon smoked paprika

1 teaspoon crushed red pepper flakes (I used ½ teaspoon.)

⅛ teaspoon ground cayenne pepper

1 cube vegan bouillon (I used one Not-Chick’n Bouillon Cube.)

1 (28 oz) can fire-roasted diced tomatoes

4 cups water (I used 2 cups veggie broth and 2 cups water.)

¾ cup dry green lentils, rinsed

1 small head green cabbage, cored and chopped into large bite-size pieces, about 2x2 inches

1 teaspoon fine sea salt

½ to 1 teaspoon freshly cracked black pepper

To add after cooking:

 1 Tablespoon soy sauce or tamari

 1 Tablespoon white wine vinegar or apple cider vinegar

 1 teaspoon liquid smoke

 2 Tablespoons vegan butter

Turn on the Instant Pot sauté function, and add the oil. Cook the onion for 2 to 3 minutes, stirring frequently (if not using oil, add a splash of water as needed). Add the carrots and garlic, and cook for about 30 seconds, stirring frequently so the garlic doesn't burn. Add the smoked paprika, red pepper flakes, and cayenne, and stir. Press cancel to turn off the sauté function. Add the bouillon cube,  tomatoes (with the juice), water, lentils, cabbage, salt and pepper. Stir very well, making sure all of the ingredients are thoroughly combined. Use the spoon to lightly press the cabbage into the liquids, making sure everything is below the Instant Pot's max fill line. Secure the Instant Pot lid and set to sealing. Cook on high pressure for 10 minutes. The Instant Pot will take almost 20 minutes to come to pressure, then the 10 minute timer will begin. When the Instant Pot beeps and the cook time is complete, carefully press the valve to "quick release" the pressure, which will take 10 to 15 minutes. Carefully remove the Instant Pot lid after the pressure button has dropped. Stir in the soy sauce, liquid smoke, vinegar, and vegan butter. Let the soup cool for a few minutes. Taste and adjust seasonings as desired.

Notes

Oil-Free - you may omit the oil and sauté the veggies in water or broth, or simply skip the sautéing altogether. 

Extra Spicy - the spice level of this soup is mild to moderate but easily adjusted with more cayenne and red pepper flakes. Or stir in a few dashes of your favorite hot sauce before serving, and garnish with fresh jalapeno.

Meaty - try vegan beefy crumbles, Beyond Meat, or Impossible burger in the soup. Sauté separately while the soup is cooking. Stir into the pot at the end of cooking, or add to individual servings. This is also a great way to accommodate different family members' preferences.

Soy Curls or Tofu - If you like the idea of more meatiness but don't consume processed vegan meats, add sautéed soy curls, tofu, or tempeh to your bowl.

Store in the refrigerator for up to 5 days. 

To freeze the soup, cool completely, and place in a freezer-safe container, leaving at least an inch of space at the top to accommodate expansion. Freeze for up to 2 months. Thaw overnight in the refrigerator, then reheat.

Nutritional Information

Calories: 220kcal; Protein: 10g; Fat: 5g; Cholesterol: 0mg; Fiber: 10g; Vitamin A: 5425IU; Calcium: 136mg; Iron: 3.26mg

Homemade Instant Pot Cashew Yogurt Using the Instant Pot

Recipe from https://www.healthyalyona.com/recipe/plant-based-cashew-yogurt/

Husband-Tested in Alice’s Kitchen

Makes about 2 cups

I'm really enjoying making my own plant based yogurt.  This one takes just a few minutes of easy prep and then after spending some time in the Instant Pot, it's done!  I will say that the yogurt isn't very thick, but it's absolutely delish! You can leave it plain after it has fermented so that you can make sauces for savory dishes or you can add a Tablespoon of maple syrup and a teaspoon of vanilla to make it sweet.  We love it served with fresh fruit/berries and Homemade Coconut-Buckwheat Granola.  I love to use it when I make Homemade Breakfast Birchler or any dish requiring yogurt.

**Update Notes:  

• I've tested this cashew yogurt in my Instant Pot Mini.  Just press the yogurt button and set it for 14 hours.  I usually make 4 (pint) jars at a time in the 6-quart Duo Evo Plus.  You can make 2 (pint) jars in the Instant Pot Mini.  
• I make this yogurt once a week.  I usually buy a big container of Plain Unsweetened Kitehill Greek Style Plant Based Yogurt made with Almond Milk & Soy.  I freeze the yogurt in ice cube trays and then once the yogurt is frozen, I pop the cubes out of the trays and into an airtight glass container for storing in the freezer.  Then I thaw the cubes (4 cubes because I make 4 batches) in the fridge in advance and add them to the high speed blender, pulsing until blended in, after the cashews and water have blended to a very smooth consistency. 

1 cup raw cashews (unsoaked)

1 cup filtered water

1 pinch sea salt

1 Tablespoon plant based yogurt with live active cultures OR powder from 2 capsules of vegan probiotics (I used Plain Unsweetened Kitehill Greek Style Plant Based Yogurt made with Almond Milk & Soy.) 

(I have two Instant Pots.  One is the 6-quart Duo Evo Plus and the other is the Instant Pot Mini.  This recipe works in both.)

To have yogurt ready in the morning, begin at 5:00 p.m. the night before.  

Rinse the cashews in water and drain.  

Place the rinsed cashews in a high speed blender (Like a Vitamix.)  

Add the filtered water and salt.  

Blend at high speed until very smooth.  

Pour the mixture into a medium bowl or Mason jar. 

Add 1 Tablespoon plant based yogurt.  

Stir really well.  

Pour the mixture into a heat proof bowl or jar (Pyrex or Mason jar).  

Place the bowl/jar directly into the bottom of the Instant Pot.  (No need to add the lids to the jar(s) until after the yogurt is done.)

Do not add water to the pot.  

Place a glass lid on the Instant Pot.  (You will not be pressure cooking so no need to use the lid that came with the pot. You just want to have a lid over the pot to keep the contents at a constant temperature.  It isn’t necessary to pasteurize plant-based milk.)  

Choose Ferment setting for 14 hours at High temperature.  

The yogurt will be done fermenting by 7:00 a.m.  (If you wish your yogurt to be more tart, you can ferment for up to 16 hours.) 

Place a lid on each bowl/jar and pop them in the fridge for a couple of hours.  

Add maple syrup or jam and fresh berries to the yogurt if you wish after it’s been chilled.  

According to my calculations, one ¼-cup serving equals between 90-100 calories.  

Basic Steel Cut Oats Instant Pot Mini Duo (3-quart)

Recipe from https://thisunmillenniallife.com/instant-pot-steel-cut-oats/ 

Husband-Tested in Alice’s Kitchen

I finally gave up on slow cookers with ceramic inserts.  If the insert gets chipped or has another mishap, it's impossible to replace the insert without paying more for it than it costs to buy a new slow cooker.  I decided to order an Instant Pot Mini to take care of making steel cut oats for my beloved. He eats them every day. (See his embellishments below the recipe.)  Finding the perfect recipe using a mini was also a bit challenging.  I tested a couple and this one has consistently turned out perfect oats.  

1 cup dry steel cut oats

3 cups water

Pinch of salt 

Add the steel cut oats to the Instant Pot 3-Quart Mini Duo.  Pour in the water and give it a good stir so that the oats are completely wet.  Lock the lid in place.  Press Pressure Cook.  Set the timer to 3 minutes. Make certain the Vent Valve is set to Seal. (It is located on the lid towards the back.) The Instant Pot will take about 10 minutes to come to pressure and the silver pin will pop up.  Once the Instant Pot finishes the cooking, you will see L000 on the display screen.  The Instant Pot will slowly release the pressure and the display screen will begin counting up. This can take up to 15-30 minutes. Be sure to wait until the pin drops.  When it does, you can safely open the lid.  (It's perfectly fine to keep the Keep Warm setting on.  The pressure will slowly release and the pin will eventually drop.) There may be liquid on top of the oats.  Just stir it into the oats.  Serve it up.

Jim's embellishments to one serving of his steel cut oats:

organic fresh or frozen strawberries and blueberries, depending on the season

dried fruits such as raisins, prunes, apricots

banana slices

ground flax seed 

skim milk

ground cinnamon

walnuts

sunflower seeds

Other ideas for oatmeal additions:

fresh apples

dried cherries, blueberries, apples or cranberries

apple pie spice or a pinch each of ground cloves, nutmeg, and allspice

almonds

cooked prunes

chopped fresh or canned peaches

Instant Pot Frijoles (Vegan)

Recipe from The Vegan Instant Pot by Nisha Vora

Husband-Tested in Alice's Kitchen

Makes about 7 cups

These are very good, perfect for meal prep. There's only a 15 minute quick soak of the dried beans.  This short soak will result in more evenly cooked beans with few split skins. They can be eaten in a nourish bowl along with brown rice, your favorite veggies, greens and 1-Minute Sauce for a delicious healthful dinner or serve the Frijoles in tacos or burritos.  The beans can be frozen for later.  

1 pound dried pinto beans (about 2 1/2 cups)

1 Tablespoon olive oil* (I used about 1/4 cup veggie broth instead for sautéing.)

1 medium yellow onion, diced

1 red bell pepper, diced

2 teaspoons kosher salt, plus more to taste

Freshly ground black pepper

1-2 jalapeño peppers, diced

4 cloves garlic, minced

4 cups low-sodium vegetable broth

1 Tablespoon chili powder

2 teaspoons ground cumin

1 1/2 teaspoons dried oregano

1 1/2 teaspoons smoked paprika

1/4-1/2 teaspoon cayenne pepper (optional)

2 bay leaves

1 (14.5 ounce) can crushed fire-roasted tomatoes

1/2 cup fresh cilantro (optional)

Place the dried beans in a large bowl and cover with a generous amount of cold water.  Soak for 15 minutes.  Drain the beans in a colander and rinse with fresh water.

Select the Sauté setting on the Instant Pot.  When the pot has preheated, add the olive oil (or 2 Tablespoons veggie broth)  and sauté the onions and bell pepper.  Season with a bit of salt and pepper and cook for 4-5 minutes.  Add a bit more veggie broth (if using) to prevent the vegetables from sticking.  Add the jalapeños and garlic and cook for 1 minute, stirring frequently to prevent burning.  Select the Cancel setting.  

Add the soaked and drained pinto beans, vegetable broth, chili powder, cumin, oregano, smoked paprika, cayenne, bay leaves, 2 teaspoons salt and black pepper to taste.  Stir well to combine.  

Top the mixture with the crushed tomatoes but do not stir, but allow the tomatoes to sit on top.  (This prevents the tomatoes from blocking the Instant Pot's heat sensor and burning.) 

Secure the lid and set the Instant Pot pressure release to Sealing. Select the Bean/Chili  setting at High pressure and set the cook time to 50 minutes. 

Once the 50-minute timer has completed and beeps, allow a Natural Pressure Release. 

Open the pot, stir the beans, and discard the bay leaves.  Add the cilantro, if using, and taste for seasoning, adding more salt as needed.  

Nutritional Information: (1/2 cup serving) 132 calories; 0.7 g fat (0.1 g sat. fat); 0 mg cholesterol; 389 mg sodium; 23.7 carbohydrates; 5.9 g fiber; 2 g sugars; 7.9 g protein; 49 mg calcium; 2 mg iron; 512 mg potassium

Instant Pot Vegetable Stew (Vegan)

 

Recipe from Teresa Sklenicka of A Plantiful Path

Husband-Tested in Alice's Kitchen

Serves 6 generously

The hubster and I thought this stew was savory, flavorful, and very satisfying.  What seems to make it stew-like and not soupy is the addition of red lentils.  They cook up so perfectly that they are not noticeable at all.  They provide extra protein and act as a thickening agent.  The addition of mushrooms is optional, but we thought they added to the meatiness of this delicious stew.  Serve it with a toasty whole-grain bread and a crisp green salad or fresh fruit for a meal fit for a king.

1 onion, chopped

3 celery stalks, diced

5 cloves garlic, minced

1 (6 oz.) can tomato paste

5 cups vegetable broth

6 carrots, chopped

8 small to medium Russet potatoes, cut into large cubes (I used about 4 cups of whole mini potatoes.)

5 large cremini mushrooms or button mushrooms, quartered (Optional, but we thought they helped the stew seem meaty.)

3/4 cup dry red lentils, rinsed and drained

2 teaspoons dry mustard

2 teaspoons dry parsley (I used about 1/4 minced fresh flat-leaf parsley because I usually have it in the fridge.)

1 1/2 teaspoons dried oregano

1 teaspoon paprika

1 dry bay leaf

1/2 teaspoon freshly ground black pepper

1 teaspoon kosher salt (This wasn't in the original recipe, but I used salt.)

1 cup frozen peas (I used fresh peas because I had them.)

In a 6 quart Instant Pot, saute the onion and celery until soft.  Add the garlic and sate for 1 minute.  Stir in the tomato paste and cook for 1 minute, stirring often.  Add about 1 cup of the broth and scrape up any brown bits on the bottom of the Instant Pot.  Add the carrots, potatoes, red lentils, mushrooms (if using), the remaining broth and the seasonings.  Stir will.  Be sure the Instant Pot is set to Sealing.  Pressure cook for 10 minutes.  Hit the Cancel button and allow the Instant Pot naturally release the pressure.  When the pin has dropped, remove the lid and stir in the peas.  Replace the lid and set a timer for about 4 minutes to cook the peas.  

Nutritional Information: (1 of 6 servings) 337 calories; 80.7 grams carbohydrates; 14.1 grams protein; 13 grams fiber; 12.4 grams sugars; 13603IU Vitamin A; 34.85 mg Vitamin C; 15 mg calcium; 4.34 mg iron

Instant Pot Roasted Sweet Potato Black-Eyed Pea Curry (Vegan)

Recipe from Sweet Potato Soul

Husband-Tested in Alice’s Kitchen

Make -6 generous servings

Well, I could eat this every day.  If you are a black-eyed pea and sweet potato fan, you’re going to love this wholesome vegan dish.

2 teaspoons coconut oil

2 teaspoons curry powder

1 teaspoon turmeric

1 teaspoon ground coriander

1 teaspoon ground cumin

1 teaspoon Garam masala

3-5 cloves garlic, minced

1-inch knob fresh ginger, minced (I cheated and used 1 Tablespoon jarred minced ginger.)

1 red or yellow onion, diced (about 1 cup)

2 (14 oz.) cans fire roasted tomatoes

1 lb. dried black-eyed peas, soaked 6 hours or overnight

1 (13.5 oz.) can coconut milk

2 sweet potatoes, peeled & cubed

 2 teaspoons olive oil

1-1  ½ teaspoons kosher salt

Garnish: Freshly ground black pepper, lime wedges, fresh cilantro and/or Quick Pickled Onions*

Preheat the oven to 375F.  Turn the Instant Pot to Sauté on High and add the coconut oil.  Add the spices and garlic and toast for about 30 seconds, or until the garlic is fragrant.  Stir in the onions and a pinch of salt, and cook until the onions are translucent.  Add the diced tomatoes, black-eyed peas, coconut milk, and salt.  Cancel the sauté setting and set the Instant Pot to Pressure Cook on High for 25 minutes.  While the beans are cooking, roast the sweet potatoes.  Toss the cubed sweet potatoes with 2 teaspoons olive oil.  Sprinkle with a bit of salt.  Roast for 35 minutes or until tender.  Once the beans have cooked for 25 minutes, allow them to Natural Release fully.  When the Instant Pot lid is safe to open (pin will have dropped) remove the lid and stir in the roasted sweet potatoes.  Season to taste with more salt and black pepper, if needed. Serve with Brown Basmati Rice.

Marinated Lentil Salad with Fresh Herb

Recipe from Rainbow Plant Life

Husband-Tested in Alice’s Kitchen

Makes 4-5 generous servings

Adding the spiced oil and fresh herbs will make ordinary lentils taste pretty amazing.  I reheated some of the leftovers the next day and thought they actually tasted even better after they had some time to let the flavors intensify.  This dish is a keeper. Serve this as a side dish, or scoop it over a bed of salad greens and pair with roasted potatoes or toasted bread, or add it to a platter along with hummus, pita bread and olives.

1 cup French green lentils or black beluga lentils (I used black beluga lentils.)

1 large shallot or small yellow onion, peeled and halved (I used a shallot.)

1 bay leaf

Freshly ground black pepper, to taste

2 ½ Tablespoons extra virgin olive oil

3 thinly sliced garlic cloves

¾ teaspoon cumin seeds

¾ teaspoon coriander seeds

1½ - 2 Tablespoons champagne vinegar (or red wine vinegar, sherry vinegar or lemon juice) (I used 1½ Tablespoons champagne vinegar.)

Sea salt or kosher salt, to taste

2-3 handfuls (2/3-3/4 cup) of fresh soft herbs, finely chopped (flat leaf parsley, dill, basil, mint, cilantro or tarragon) (I used parsley and mint.)

Fill a medium saucepan with water and generously salt, as you would salt cooking water for pasta.  Once the water is boiling, add the lentils, shallot, bay leaf and ½ teaspoon black pepper. Reduce heat to simmer and maintain a simmer for 20-25 minutes, or until the lentils are al dente (tender but with a bite.)

While the lentils are cooking, make the spiced oil.  Heat the extra virgin olive oil in a small skillet over medium heat.  Add the sliced garlic, coriander seeds and cumin seeds.  Swirl the skillet or stir frequently,  until the mixture is fragrant and the garlic is golden, about 60-75 seconds.  Remove from the heat.

While the lentils are cooking, finely chop the fresh herbs.  When the lentils are al dente, drain them over a colander and discard the bay leaf and shallot.  Transfer the lentils to a serving bowl.  Pour the spiced oil mixture over the lentils,  Pout the vinegar on (start with 1½ Tablespoons, add more as needed) and season to taste with salt and pepper.  Add the fresh herbs and toss well to combine.  Serve hot or at room temperature.