Instant Pot Red Lentils (with cumin and cajun seasoning)

 Ingredients

One pound red lentils, washed

5 1/2 C water or veg stock

Cajun seasoning

Cumin

Ancho chile cowder

Pico Fruta seasoning

S&P

Instructions

Cook on high for 3 minutes, don't use pressure valve. Season to taste.

Makes a kind of slurry, akin to refried beans.

vegan banana bread

Ingredients

• 3 medium overripe bananas (Notes 1 and 2)
• ⅓ cup organic granulated sugar
• ⅓ cup organic brown sugar
• ⅓ cup canola oil (or your favorite baking oil)
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1 teaspoon salt (Note 3)
• 1 cup chopped walnuts (or pecans, vegan chocolate chips, or your favorite banana bread stir-in)

For Topping

• ¼ cup organic brown sugar

Instructions

• Preheat the oven to 350°.
• Lightly oil a 9-inch loaf pan and arrange a strip of parchment paper width-wise along the center, with just a bit hanging out over each side.
• Peel the bananas and place them into a large mixing bowl. Mash them well with a fork or potato masher.
• Add sugar, brown sugar, oil, and vanilla to the bowl. Stir until well-mixed.
• Add the flour to the bowl, then sprinkle the baking soda, cinnamon and salt on top of the flour.
• Stir everything together just until mixed. Don't overmix. The batter will be thick.
• Fold in the walnuts.
• Spoon the batter into the prepared loaf pan and smooth out the top with the back of a spoon.
• Sprinkle the top with brown sugar.
• Bake for 50 minutes, or until a toothpick inserted into the center comes out clean.
• Remove the pan from the oven and transfer it to a wire rack. Allow the loaf to cool for at least 15 minutes before removing it from the pan.
• Slice and serve.

 https://www.connoisseurusveg.com/vegan-banana-bread/#recipe

baked "pakoras" -- carrot, potato, chickpea flour with apricot preserve/rice wine vinegar chutney

 https://www.kindearth.net/baked-pakora-vegan-indian-food/

made with quick and dirty chutney:

-apricot preserves

-rice wine vinegar

galangal, cinnamon, cumin, whatever warming spice on hand

mix one part prserves to one part vinegar, using a light hand to season to taste.

Black Tepary Beans -- Instant Pot

 

Ingredients

• 1 pound black tepary beans, dried
• 2 cups vegetable broth
• 4 cups water
• 1-3 jalapeno, finely diced
• 3 cloves garlic, minced
• 3 inch knob ginger, peeled and roughly chopped
• 1 large onion, diced
• 1 large tomato, diced
• s&p, mexican oregano, cumin, etc
• Toppings suggestions: Lime juice, avocado, roasted corn, hot sauce, sliced scallions to serve

Instructions

Do a quick soak or soak beans overnight. Discard soaking water. 

    

Put all ingredients and seasonings (except the salt) in the Instant Pot.   Cook on high pressure mode for one hour. In the meantime, prep your toppings. Use the quick release, season to taste, and serve with toppings and rice or a crusty bread.

Adapted from Sharon Palmer's "Easy Instant Pot Black Tepary Beans" recipe:

https://sharonpalmer.com/easy-instant-pot-black-tepary-beans/

Vegan Coffee Cake with crystalized ginger and raspberries.

 

Ingredients

Wet:

• 1 cup (244 ml) non dairy milk such as almond or soy
• 1 tbsp applesauce or non dairy yogurt or more non dairy milk (applesauce or yogurt work best)
• 1 tsp vinegar
• 1/3 cup (66.67 g) sugar 
• 1/4 cup (56 ml) neutral oil , or use 3 tbsp applesauce to make oil-free

Dry:

• 1.5 to 1.75 cups of flour (I use 1 1/4 cup unbleached all purpose and 1/2 cup wheat flour)
• 2 tsp baking powder
• 1/4 tsp  baking soda
• 1/2 tsp salt

Streusel:

• 1/2 cup flour
• 1/3 cup brown sugar
• 1/3 to 1/2 tsp salt
• 2 tsp cinnamon or Penzey's baking spice
• 1 tbsp vegan butter
• 1.5 to 2 tbsp oil

Instructions

• Line a square metal pan with parchment with parchment hanging on the edges, or oil a glass pan (I think 8x8 or 9x9?) Preheat the oven to 350 F. In a bowl, mix in the wet ingredients until the sugar is fully combined.
• In another bowl, whisk 1 1/2 cup flour, baking powder, baking soda and salt. (Add spices of choice if you like. Add berries, or pineapple, or candied ginger if you like. I did a layer of a half cup of chopped candied ginger and a handful of raspberries)
• Fold into the wet until just about combined. Add more flour if needed 1 tbsp at a time to make just slightly thick batter. Pour into the pan.
• In a bowl, add the dry streusel ingredient and mix well. Add the vegan butter and oil and mix it in with your fingers until well distributed and crumbly. Spread over the cake batter.
• Bake at 350 degrees F for 35 to 45 mins (depends on the pan, cake height etc).  Cool for 10 mins, then remove from pan. Cool completely before slicing. Store on the counter for up to 2 days, refrigerated for up to 7 days, freeze (slices) for up to a month
• To make cupcakes/muffins: Bake for 22 to 24 mins for regular size muffins.

Adapted from Vegan Richa:

https://www.veganricha.com/vegan-coffee-cake-recipe/

Instant Pot Lasagna Soup

 https://www.madhuseverydayindian.com/instant-pot-lasagna-soup-vegetarian/

German Chocolate Cookies

From the NYTimes (paywalled) https://cooking.nytimes.com/recipes/1019258-german-chocolate-cookie

• 
  
• 
  
• 
  
• 1cup/128 grams all-purpose flour
• ½cup/47 grams natural cocoa powder
• ½teaspoon baking soda
• ½teaspoon kosher salt
• 8tablespoons/113 grams unsalted butter (1 stick), at room temperature
• ½cup/101 grams granulated sugar
• ½cup/110 grams packed dark brown sugar
• 1large egg
• 1teaspoon pure vanilla extract
• 1½cups/128 grams lightly toasted, sweetened shredded coconut
• 1cup/170 grams chopped bittersweet chocolate
• 1cup/119 grams chopped pecans
• 
  

1. Step 1

   Heat oven to 350 degrees. In a medium bowl, whisk together the flour, cocoa powder, baking soda and salt. In a large bowl, beat butter, granulated sugar and brown sugar together with an electric mixer on medium speed until fluffy, about 2 minutes. Beat in the egg and vanilla until smooth.

2. Step 2

   Reduce the speed to low and beat in the flour mixture. Add coconut, chocolate and pecans and mix to just combine.

3. Step 3

   Portion the dough in 2 tablespoon scoops and roll them into balls. Place them on parchment-lined baking sheets, at least 2 inches apart. Bake the cookies until dry on top but still soft in the center, about 10 minutes. Remove from the oven and immediately tap the sheets against a work surface to deflate them slightly. Let the cookies sit on the sheets for 3 minutes, then transfer them to a rack to cool completely.