Plant-based Butternut Bisque (Instant Pot or Stovetop Instructions)

Ingredients:

• 7 cups butternut squash, cut in cubes
• 1 cup sweet potato, cut in cubes
• 1 large sweet onion diced
• 4 cloves of garlic, peeled & smashed
• 1/3 c. water for sauteing
• 1/4 c. roasted red pepper from a jar (may omit if not available)
• 2 tsp. crushed dried rosemary
• 2 tsp. salt (or less to taste)
• 1/2 tsp. black pepper
• 1/2 tsp. each, onion and garlic powder
• 2 tsp. liquid smoke
• 5 cups vegetable broth (I use water and Seitenbacher vegetable seasoning.)
• 1 to 2 T. cashews (optional)
• 1/2 cup almond or soy milk

Note:  It is easier to peel a butternut squash with a serrated peeler. 

Saute the onion, garlic, and rosemary in the 1/3 cup of water in the Instant Pot or in a 5-6 qt. soup pot on the stove top until the onion is translucent and the water is evaporated, about 5 minutes.  Add the rest of the vegetables, spices, and broth to the pot.  The ingredients should reach no higher than the 10-cup line on the IP liner.  I put the cashews in a small stainless steel strainer on top of the soup, or tie them up in cheesecloth.  In the IP, cook on Manual 10 minutes, then quick pressure release.  On the stove top, simmer the soup for about 25 minutes until the vegetables are very soft. Blend the cooked cashews with some of the broth in a separate container with an immersion blender (stick blender), then add the cashew cream back into the pot with the plant milk, blending with the immersion blender until completely smooth and creamy.  Alternatively, blend the soup ingredients in batches in a regular or high speed blender.

Spinach Enchilada Casserole

Ingredients for enchilada sauce:

• 1 15 oz. can black beans - rinsed & drained
• 1 10 oz. pkg frozen spinach - defrost, drain, squeeze out excess moisture 
• 1 1/2 c. frozen corn
• 3 cups salsa of preferred heat
• 2 tsp. ground cumin

Combine all ingredients in medium saucepan thoroughly.  Bring to a boil then immediately reduce heat, cooking until heated through.  Keep on low heat until ready to assemble casserole.  It is okay for some of the liquid to evaporate.

Ingredients for cheesy sauce, adapted from Jill McKeever:

• 1/2 c. gluten free oats (not processed in the same facility with wheat)
• 1/4 c. nutritional yeast 
• 1  tsp. salt
• 1/4 c. roasted red pepper - drained if from a jar
• 1/4 c. diced onion (red onion is best)
  
• 1 T. lemon juice 
• 4 drops liquid smoke
• 2 cups water

Notes:   I make this in a Nutribullet, adding the water last up to the max fill line, reserving the rest of the water to add after blended. 

Blend all ingredients, then pour into saucepan and heat whisking constantly until just starting to thicken.  Remove from heat.  The sauce will thicken more as it bakes.

Other ingredients:

• 12 corn tortillas 
• Optional toppings to choose from - lettuce, diced fresh tomatoes, black olives, cilantro, guacamole or diced avocado, lime wedges, hot sauce

Layer 6 tortillas in the bottom of a 9x13 pan. (Pan in picture above is actually larger than 9x13). Spoon half of the enchilada sauce over the tortillas. Spread half of the cheesy sauce. Repeat.  Bake at 350° for 15-20 minutes. Serve as is, or top as desired.

Black Bean Mango Salsa

I updated a favorite recipe to eliminate the oil, and it tastes great without!


2 15 oz. cans or 1 26.5 oz can black beans, drained and rinsed
4 mangoes, diced or 1 jar mangoes or 1 10 oz. (or larger) pkg. frozen mangoes
1 can shoe peg corn, drained
1/4 c. up to 1 c. flat leaf parsley or cilantro chopped
1 c green onions (just the green part) thinly sliced
1 red pepper diced
½ c aquafaba (liquid from cooked beans, canned or homemade; better to use liquid reserved from a light-colored bean for this recipe)
¼ c balsamic vinegar

Mix all the ingredients together and refrigerate for hours to let the flavors mingle before serving.

Instant Pot Curried Vegetable Noodle Soup

Ingredients:

• 1/2 large onion, diced
• 2 cloves garlic, peeled
• 4 carrots, very thinly sliced 
• 2 stalks celery, sliced
• 1/3 cup water
• 15 oz. can pinto beans, rinsed and drained
• 8 cups water
• 1 T.  coconut aminos
• 2 T. vegetable bouillon
• 2 tsp. salt (+/-)
• 1 tsp. curry powder
• 1/2 tsp. pepper
• 1.5 cups small pasta, uncooked (I used Tinkyada brown rice shell pasta.)
• 1 T. peanut butter, almond butter, or sugar-free sun butter
• 2 large handfuls of baby spinach

Saute the onion, carrot, celery, and garlic cloves with 1/3 cup water in the Instant Pot until the water is evaporated and the onion is translucent. Add the beans, water, and seasonings and bring to a boil using the Saute feature adjusted to "More."  (Bring the soup to a boil before adding the pasta to prevent overcooking.) 

Read the stove top cooking instructions on the bag of pasta.  To find the pressure cooking time, take the lowest cooking time listed, divide by 2, and round down to the whole number.  For instance, my pasta instructions said to cook for 13-14 minutes, and I set my Instant Pot to cook on high pressure for 6 minutes.  Add the pasta and close the lid.  

When the cooking time is done, quick release the pressure.  Open the lid and stir in the nut butter and the spinach.  Serve when the spinach is wilted down and the nut butter has melted into the broth.  Sprinkle nutritional yeast on the individual servings if desired.  6-8 servings.