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Aromatic Garlicky Zucchini - (Makes 4 servings)

Ingredients:

1 1/2 tablespoons olive oil

2 garlic cloves, minced

1 1/2 lbs. vegetable broth

Salt & pepper, to taste

1/2 teaspoon dried rosemary

1 teaspoon dried basil

1/2 teaspoon smoked paprika

1.  Press the "Saute" button to heat up the Instant Pot.  Heat the olive oil and cook garlic until aromatic.

2.  Add the remaining ingredients.

3.  Secure the lid.  Choose "Manual" mode and low pressure; cook for 3 minutes.  Once cooking is complete, use a quick pressure release;  carefully remove the lid.  Serve warm.

Creamed Asparagus & Mushroom Soup - (Makes 4 servings)

Ingredients:

2 tablespoons coconut oil

1/2 cup shallots, chopped

2 cloves garlic, minced

1 lb. asparagus, washed, trimmed, & chopped

4 oz. button mushrooms, sliced

4 cups vegetable broth

2 tablespoons balsamic vinegar

Himalayan salt, to taste

1/4 teaspoon ground black pepper

1/4 teaspoon paprika

1/4 cup vegan sour cream

1.  Press the "Saute" button to heat up the Instant Pot.  Heat the oil and cook shallots and garlic for 2 to 3 minutes.

2.  Add the remaining ingredients, except for sour cream, to the Instant Pot.

3.  Secure the lid.  Choose "Manual" mode and high pressure; cook for 4 minutes.  Once cooking is complete, use a quick pressure release;  carefully remove the lid.

4.  Spoon into 4 soup bowls; add a dollop of sour cream to each serving and serve immediately.

Easy Chunky Autumn Soup - (Makes 4 servings)

Ingredients:

11/2 tablespoons olive oil

1 leek, chopped

2 cloves garlic, smashed

1 parsnip, chopped

1 celery stalk, chopped

4 cups water

2 bouillon

1/2 lb. green cabbage, shredded

1 zucchini, sliced

2 bay leaves

1/2 teaspoon ground cumin

1/2 teaspoon turmeric powder

1 teaspoon dried basil

Kosher salt & ground black pepper, to taste

6 oz. Swiss chard

1.  Press the "Saute" button to heat up the Instant Pot.  Heat the olive oil and cook leeks for 2 to 3 minutes or until it is softened.

2.  Add the other ingredients, except for Swiss chard, to the Instant Pot; stir to combine well.

3.  Secure the lid.  Choose "Manual" mode and high pressure; cook for 3 minutes.  Once cooking is complete, use a quick pressure release;  carefully remove the lid.

4.  Discard bay leaves and ladle into soup bowls.  Serve warm.

Winter One-Pot-Wonder - (Makes 4 servings)

Ingredients:

10 oz. coconut milk

10 oz. vegetable stock

1 garlic clove, minced

1 teaspoon fresh ginger toot, grated

4 tablespoons almond butter

Sea salt & ground black pepper, to taste

1/2 teaspoon turmeric powder

A pinch of grated nutmeg

1/2 teaspoon ground coriander

10 oz. pumpkin, cubed

1/3 leek, white part only, finely sliced

1.  Place the milk, stock, garlic, ginger, almond butter, salt, black pepper, turmeric powder, nutmeg, coriander, and pumpkin in the Instant Pot.

2.  Secure the lid.  Choose "Manual" mode and high pressure; cook for 10 minutes.  Once cooking is complete, use a natural pressure release;  carefully remove the lid.

3.  Blend the soup with an immersion blender.  Ladle soup into serving bowls and top with leeks.

Easy Brussels Sprouts with Peppers - (Makes 4 servings)

Ingredients:

2 tablespoons canola oil

1 white onion, chopped

1 garlic clove, minced

1 cup water

1 vegetable bouillon

1 teaspoon fennel seeds

1 tablespoon coconut aminos

1 red bell pepper, seeded & chopped

1 habanero pepper, chopped

3/4 lb. Brussels sprouts. trimmed & halved

2 tablespoons tomato paste

1/2 teaspoon paprika

2 bay leaves

Sea salt & ground black pepper, to taste

1.  Press the "Saute" button to heat up the Instant Pot.  Heat the olive oil and sauté the onion until it is softened.

2.  Add the other ingredients.

3.  Secure the lid.  Choose "Manual" mode and low pressure; cook for 4 minutes.  Once cooking is complete, use a quick pressure release;  carefully remove the lid.

4.  Discard the bay leaves and serve warm.

Luxurious Cauliflower Parmigiana - (Makes 4 servings)

Ingredients:

1 lb. cauliflower, broken into florets

Kosher salt & ground black pepper, to taste

2 garlic cloves, chopped

1 teaspoon rosemary

1 teaspoon dried basil

2 tablespoons sesame oil

Vegan parmesan Ingredients:

1/2 cup sesame seeds

1/2 teaspoon sea salt

1/2 teaspoon oregano

1/4 teaspoon cumin seeds

1/4 teaspoon ground fennel seeds

1.  Add 1 cup of water and a steamer basket to the Instant Pot.

2.  Arrange cauliflower florets on the steamer basket.  Add salt, black pepper, garlic, rosemary, basil, and sesame oil.

3.  Secure the lid.  Choose "Manual" mode and low pressure; cook for 3 minutes.  Once cooking is complete, use a quick pressure release;  carefully remove the lid.

4.  Thoroughly combine the remaining ingredients in a food processor until the mixture has the texture of Parmigiano-Reggiano granular cheese.

5.  Top cauliflower with Vegan Parmesan and serve immediately.

Traditional Sunday Ratatouille - (Makes 4 servings)

Ingredients:

1 eggplant, peeled & sliced

2 teaspoons table salt

2 tablespoons olive oil

1 purple onion, thinly sliced

3 garlic cloves, chopped

1 teaspoon hot paprika

1 red bell pepper, seeded & sliced

1 yellow bell pepper, seeded & sliced

2 large tomatoes, chopped

1/4 teaspoon ground black pepper

1/3 teaspoon cayenne pepper

1/3 teaspoon dried basil

1/4 teaspoon tarragon

Sea salt, to taste

1.  Place the eggplant cubes with 2 teaspoons of table salt in a ceramic dish.  Let it sit for 25 to 30 minutes.  Drain and rinse the eggplant.

2.   Press the "Saute" button to heat up the Instant Pot.  Heat the oil and sauté the eggplant until tender.

3.  Add the remaining ingredients and gently stir to combine.

4.  Secure the lid.  Choose "Manual" mode and high pressure; cook for 3 minutes.  Once cooking is complete, use a quick pressure release;  carefully remove the lid.

5.  Serve warm and enjoy!

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