Creamy Veggie Soup

• 2 cups cooked great northern beans (cooked from 120 grams dry)
• 1 Tbsp olive oil
• 1 yellow onion, diced
• 2 tsp minced garlic
• 2 carrots, chopped
• 2 potatoes, diced
• 2 stalks celery, chopped (optional)
• 2 cups fresh green beans, cut into 2" lengths (optional)
• 2 tsp vegetable bouillon
• 2 cups water
• 1 Tbsp dried parsley
• 2 cans cream of celery soup
• fresh ground pepper

1. Cook great northern beans in the instant pot (IP) on high pressure for 30 minutes. Drain, rinse, and set aside.

2. Using the saute setting on the IP, saute onions and garlic in the olive oil until fragrant. 

3. Add carrots, potatoes, celery, green beans, vegetable bouillon, water, and parsley. Secure the lid on the IP and pressure cook on high for 8 minutes. 

4. Once done, stir in cream of celery soup and serve!

Black Bean Burgers

Makes 4 burgers

• 120 grams dry black beans 
• 65 grams basmati rice + 3/4 cup water
• 1 large carrot
• 1/2 red onion
• 2 Tbsp flaxmeal
• 2 Tbsp oat flour*
• 1 Tbsp paprika
• 1 1/2 tsp chili powder
• 1 tsp salt

Add black beans and some water in an instant pot and cook on high pressure for 40 minutes. When done, strain and rinse the beans and set aside. 

Add rice and 3/4 cup water to the instant pot and cook using the rice button (12 minutes, low pressure). When done, release steam and remove lid.

Meanwhile, grate or pulse in a food processor the carrot and onion. Transfer veggies to the pot with the rice. Add in all remaining ingredients, including the cooked black beans. Using a potato masher, mash the mixture until about 2/3rds of the beans have been mashed. 

Preheat oven to 350 degrees. On a parchment paper lined baking sheet, form mixture into equal sized patties that are about 3/4ths of an inch thick. Bake for 30 minutes, flip, then bake for an additional 15-20 minutes.

*to make oat flour, blend oats in a blender or food processor until ground. 

Vegan Cheddar Cheeseball

• 150 grams raw cashews
• 1/3 c. water
• 5 Tbsp lemon juice
• 60 grams tahini
• 26 grams coconut oil
• 15 grams dijon mustard
• 15 grams nutritional yeast
• 1 Tbsp soy sauce
• 1 Tbsp tomato paste
• 2 tsp apple cider vinegar
• 1 red bell pepper, seeded and roughly chopped
• 2 1/2 tsp salt
• 2 tsp onion powder
• 1 tsp garlic powder
• 1/2 tsp paprika
• 1/8 tsp cayenne pepper (optional)
• Save for the end: 1 Tbsp agar agar powder (not flakes) + 1 cup water
• coating: almonds or pecans pulsed in a food processor until finely chopped

Add cashews and water to a blender and blend until smooth. Add all remaining ingredients except for the agar agar + water, then continue blending, stopping the blender periodically to scrape down the sides. 

In a small saucepan, bring agar agar powder and water to a boil, stirring constantly. Once boiling, continue stirring for 1 minute. Cut off heat and pour mixture into the blender and blend once more. 

Pour cheese mixture into a lightly greased bowl. You must do this quickly as the cheese will begin to set within minutes. Transfer the bowl to the fridge and allow to set.

Once set, remove cheese from the bowl then roll it in the chopped nuts. Center the cheeseball on a plate the surround with crackers and enjoy!

Black Bean Soup

• 1 pound dry black beans
• 2 Tbsp olive oil
• 1 yellow onion, diced
• 2 stalks celery, chopped
• 1 large carrot, diced
• 1 bell pepper, diced
• 2 tsp minced garlic
• optional: 1 jalapeno, seeded and diced
• 1 tsp salt
• 1 tsp pepper
• 2 Tbsp cumin
• 4 cups water
• 4 tsp vegetable bouillon
• optional toppings: tortilla chips, avocado, jalapeno slices, fresh cilantro, shredded cheese

To start, cook the black beans with plenty of water in the Instant Pot (I.P.) for 40 minutes on high pressure. When done: drain, rinse, and set aside.

Using the I.P. on the sauté setting, add oil, onion, celery, carrot, and bell pepper and cook until browned. Add garlic, jalapeño (optional), and spices and continue cooking for a minute longer. Turn off sauté mode and add water, vegetable bouillon, and the cooked beans. Place lid on I.P., close vent, and cook on high pressure for 5 minutes. Once done you may quick release the pressure. Transfer about 2/3rds of the soup to a blender and blend until smooth. Return to the pot and stir. 

Serve topped with chips, avocado chunks, or whatever else you'd like!

Enchilada Rice

• 60 grams dry black beans (yields one cup cooked)
• 1 red onion, diced
• 1 cup diced bell pepper
• 1 Tbsp olive oil
• 1 Tbsp minced garlic
• 1 tsp salt
• 1 tsp cumin
• 1 tsp chili powder
• 1 tsp pepper
• 1 can diced tomatoes
• 1 cup tomato sauce
• 270 grams uncooked rice
• 2 cups water
• -optional: 1/2 cup shredded cheddar cheese

Earlier in the day, cook the black beans along with some water in the Instant Pot (I.P.) on high pressure for 40 minutes. Drain, rinse, and set aside.

Using the I.P. on sauté setting, cook onion and bell pepper in the olive oil until onions start to brown. Add in garlic and spices and continue sautéing for about a minute. Turn off sauté mode then add in tomatoes, tomato sauce, rice, and water. Place lid on I.P., close vent, and set to cook on high pressure for 12 minutes. Once done, quick release the pressure, stir in the black beans that were set aside, then transfer to a cast iron skillet. Top with a handful of shredded cheddar cheese then bake in the oven at 400 degrees for 20-25 minutes. Serve with your favorite taco toppings.