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.