Instant Pot Chick'n Zoodle Soup

INGREDIENTS:

• 1 tablespoon oil
• 1 onion, diced
• 2 cups carrots, diced
• 1 cup celery, sliced
• 3 cups Butler soy curls
• 1 teaspoon salt
• 1 1/2 teaspoon garlic powder
• 1 1/2 teaspoon thyme
• 6 cups water
• 3 heaping tablespoons Frontier no chicken broth powder
• 2 medium zucchini cut into matchsticks (or 1 1/2 cup pasta)

METHOD:

• Heat oil on SAUTE function and add onion, celery and carrots
• Cook, stirring, for about 3 minutes
• Add everything else except zucchini
• Cook using SOUP function for 8 minutes (11 minutes if using pasta)
• Manually release pressure when done cooking
• Add the zucchini, turn on SAUTE function and bring to a boil
• When zucchini is slightly cooked, press CANCEL

Beet Slaw

Adapted from Steph Gardreau

INGREDIENTS:

• 1/2 pound beets
• 4 oz. carrot
• 1 Granny Smith apple
• 1 lemon (zest and juice)
• 1/2 tablespoon oil 
• 1/2 teaspoon salt
• 1 teaspoon honey

METHOD:

• Shred beets, carrot and apple with food processor
• Stir in lemon zest, lemon juice, oil, salt and honey

Zucchini Stew

Adapted from Veggies Save the Day

INGREDIENTS:

• 1 tablespoon oil
• 1 onion, diced
• 5 cloves garlic, minced
• 3 medium zucchini, diced (about 2 pounds)
• 3 medium potatoes, diced (about 1 pound)
• 1 red bell pepper, diced
• 3 carrots, sliced
• 2-15oz cans diced tomatoes in juice
• 1 cup water
• parsley

METHOD:

• Saute onion in oil for about 5 minutes
• Add garlic and saute 30 seconds more
• Add zucchini, potatoes, carrots and bell pepper and saute for 5 minutes
• Add tomatoes and water; bring to a boil
• Lower heat and simmer, uncovered, for about 30 minutes or until potatoes are tender and the stew has thickened
• Add parsley and season with salt

Pasta with Zuchinni and Feta

Adapted from Mom 100

INGREDIENTS:

• 1 pound chunky pasta
• 1 tablespoon oil
• 1 onion, diced
• 5 medium zucchini, sliced and quartered
• 1 - 28 oz can diced tomatoes, drained
• 1 - 8.1 oz package Violife Just Like Feta
• 1 lemon, zest and juice

METHOD:

• Cook pasta according to package directions
• Saute onions in oil 3-4 minutes until soft
• Add zucchini and saute until just becoming tender
• Add tomatoes
• Combine cooked pasta and zucchini mixture; stir in lemon zest and juice and crumbled feta

Cabbage and Potato Bake

Adapted from Food Network

INGREDIENTS:

• 1 cabbage 2 - 2 1/2 pounds
• 2 pounds potatoes
• 1 pound Field Roast vegetarian Italian Sausage
• 3 large sweet onions
• 1 tablespoon oil
• 2 cups chickenless broth

METHOD:

• Remove outer leaves of cabbage, cut into quarters and wash
• Remove the hard core, cut quarters in half and place rounded side down in roasting pan
• Cut potatoes into large chunks, peeled or unpeeled; arrange in pan alternating with cabbage
• Slice onions and sautee in oil until soft
• Cut sausage into quarter rounds and add to onions
• Distribute onion/sausage mixture evenly over cabbage and potatoes
• Pour chickenless broth on top and cover
• Bake at 375 degrees for 1 hour

Beefless Lentil Stew

Adapted from Genius Kitchen

INGREDIENTS:

• 2 - 12 ounce packages Trader Joe's beefless ground beef
• oil
• 1 large onion, diced
• 2 cups carrots, sliced
• 2 cups celery, sliced
• 2 green peppers, diced
• 8 cups water
• 5 tablespoons Frontier Co-op No Beef Broth Powder
• 1 pound green lentils
• 4 cups cabbage, chopped
• 2 teaspoons thyme
• 1 bunch kale, chopped
• salt to taste
• hot sauce to taste

METHOD:

• In a large stock pot, saute onion in oil
• Add beefless ground beef, breaking up and stirring until combined
• Add celery, carrot and green pepper and saute a few minutes longer
• Add water, broth, lentils, cabbage and thyme; stir to combine
• Bring to a boil and simmer, covered, for 30 minutes
• Add kale, cover and simmer an additional 15 minutes
• Add salt and hot sauce to taste

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