Vegan Oatmeal Fruit Pancakes

Adapted from Colourful Palate

INGREDIENTS:

• 2 cups rolled oats
• 3/4 cup whole wheat flour
• 3 teaspoons baking powder
• 2 1/4 cups almond milk
• fruit (see below)

FRUIT I HAVE USED (choose one):

• 3 very ripe bananas
• 3 pears, cored and unpeeled; 1 teaspoon ginger
• 3 appled, cored and peeled; 2 teaspoons cinnamon

 METHOD:

• Grind oats into oat flour in food processor
• Add rest of dry ingredients and pulse to combine
• Add almond milk and blend until smooth
• Add fruit and blend leaving some chunks
• Pour into lightly oiled skillet (only oiled one time), flip when top bubbles
• Makes 14 medium (about 4" diameter) pancakes at 100 calories each
• Serve with maple syrup

Lentil Soup (Instant Pot)

Adapted from Detoxinista

INGREDIENTS:

• 1 tablespoon oil
• 2 onions, dieced
• 1 pound carrots, diced
• 5 stalks celery, diced
• 4 cloves garlic, minced
• 1 pound dried lentils, rinsed
• 6 cups water
• 2 teaspoons ground cumin
• 2 teaspoons curry powder
• pinch of cayenne pepper
• 2 - 15 ounce cans diced tomatoes with juice
• 2 tablespoons lemon juice
• 5 ounces fresh spinach
• salt

METHOD:

• Heat oil on SAUTE setting in Instant Pot
• Add onions and saute for a few minutes
• Add the rest of the ingredients except spinach, lemon juice and salt; stir well to combine
• Secure and seal Instant Pot lid and change setting to MANUAL for 10 minutes
• Natural release for 15 minutes
• Stir in spinach until wilted and salt to taste

Black-Eyed Pea Sweet Potato Chili (Instant Pot)

Adapted from Sharon Palmer

INGREDIENTS:

• 1 tablespoon oil
• 1 onion, diced
• 4 cloves garlic, minced
• 6 stalks celery, diced
• 2 tablespoons brown sugar
• 1 teaspoon tumeric
• 2 tablespoons chili powder
• 2 teaspoons dried cilantro
• 8 cups water
• 4 sweet potatoes, peeled and diced 
• 16 ounces dried black-eyed peas soaked for 6-8 hours

• 2 tablespoons apple cider vinegar
• 1 - 28 ounce can diced tomatoes with liquid
• salt
• hot sauce

METHOD:

• Set Instant Pot to SAUTE, heat oil, add onion and saute a few minutes
• Add the remaining ingredients except apple cider vinegar and tomatoes
• Secure and seal Instant Pot lid and set to MANUAL for 10 minutes
• Natural release for 30 minutes
• Stir in apple cider vinegar and tomatoes (will have to divide into another bowl first because Instant Pot bowl will be full to the max line)
• Salt and add hot sauce to taste