Instant Pot Beets

For texture preferences, lowest amount of time results in firm beets with a little crunch and longest amount of time results in soft beets with some chew.

Beet Circumference	Texture Preferences	Release
5 inches	High pressure 11-15 minutes	Quick release
5.5 inches	High pressure 14-18 minutes	Quick release
6 inches	High pressure 17-21 minutes	Quick release
6.5 inches	High pressure 18-23 minutes	Quick release
7 inches	High pressure 20-25 minutes	Quick release
7.5 inches	High pressure 24-28 minutes	Quick release
8 inches	High pressure 27-31 minutes	Quick release
8.5 inches	High pressure 30-34 minutes	Quick release
9 inches	High pressure 32-36 minutes	Quick release

Roasted Broccoli & Tofu with Creamy Miso Dressing

Adapted from a recipe in Bon Appetit. 

Ingredients
½ lb. brussels sprouts
2 tsp. coriander seeds
2 small heads of broccoli (about 1 pound total), cut into large florets
1 14-oz. block firm tofu, drained well, torn into bite-size pieces
5 tbsp. extra-virgin olive oil, divided
1 tsp. Aleppo-style pepper or other mild red pepper flakes
Kosher salt
⅓ c. green olives, pitted, coarsely chopped
¼ c. plus 2 tablespoons fresh lemon juice, divided
½ c. hemp seeds
2 tbsp. white miso
1 tbsp. almond butter
2 tsp. toasted sesame seeds, plus more for serving
Parsley leaves with tender stems, for serving

Directions
Preheat oven to 425 degrees. Cut off stems from brussels sprouts; discard. Place outer leaves, along with broccoli and tofu into a large bowl and toss with 2 tablespoons of oil, add crushed coriander and pepper, and toss to combine; season with salt. Finely slice inner brussels sprout cores and transfer to a medium bowl. Coarsely grind coriander seeds in spice mill or with mortar and pestle.

Add broccoli and tofu mixture to baking sheet. Roast, tossing once halfway through, until broccoli is browned (even lightly charred in a few spots) and tender, 30–35 minutes. Let cool.

Meanwhile, add olives, 1 tablespoon of oil, and 1 tablespoon of  lemon juice to sliced brussels sprouts and toss to combine. Season with salt.

Purée hemp seeds, almond butter, miso, 2 teaspoons of sesame seeds, remaining 5 tablespoons of lemon juice and 2 tablespoons of oil, and ¼ cup water in a blender until smooth. Season with salt.

Spread some dressing on bowls or plates. Toss roasted vegetables with sliced brussels sprouts and arrange over dressing. Top with sesame seeds and parsley.

Serves 2.

Kohlrabi Schnitzel

Ingredients
1 large kohlrabi
Frying oil

For the Egg Replacement: 
1/4 cup all-purpose flour 
1/2 cup water
1/2 teaspoon paprika powder
1/2 teaspoon salt

For the Breading:
1/3 cup bread crumbs
1/2 teaspoon salt
1/2 teaspoon paprika powder
1 teaspoon crushed pumpkin seeds
1 teaspoon sesame seeds 

Directions 
Take any additional leaves off the kohlrabi and wash it. Cut the kohlrabi in 4-6 slices (about 1/3 inch). Peel off the outer layer with a veggie peeler. In a large pot, bring water to a boil and add the kohlrabi slices. Let them cook for about 10 minutes. They should start to get translucent in the center. Then drain, place them on paper towels to remove excess water and set aside to cool off.

In a bowl, mix the ingredients for the egg replacement. It should have an egg-like consistency, you might have to add more water or flour to achieve that.

In another bowl, combine the ingredients for the breading.

When the kohlrabi slices are cold enough to handle, dip them first in the egg replacement, then coat them in the breading.

In a large pan, heat the frying oil (the bottom should be covered with oil) and add in the breaded Kohlrabi Schnitzel. Fry them on medium-high heat for about 5 minutes per side. They should be golden and crispy on both sides.

After frying, put them on a paper towel to remove excess oil.

Spicy Quick Pickles

Ingredients

12 to 14 oz. Persian, kirby or English cucumbers, cut into chunks
4 serrano chiles, halved lengthwise 
3 scallions, cut into 2-inch lengths 
1 c. water 
1 c. distilled white vinegar 
2 tbsp. kosher salt 
1 tbsp. sugar 
1 tbsp. sambal oelek

Directions
Stuff the cucumbers, chiles and scallions into a 1-quart glass or plastic jar with a tight-fitting lid.
In another 1-quart jar, combine the water, vinegar, salt, sugar and sambal oelek. Close the jar and shake vigorously until the salt and sugar dissolve. Pour over the cucumbers, cover and refrigerate for at least 6 hours (preferably overnight) or up to 1 month.

Note: These quick pickles call for thin-skinned cucumbers, such as Persian, kirby or English. You can also use thick-skinned cucumbers, partially peel them to allow the brine to permeate the cucumber.

Overnight Bread & Butter Pickles

Ingredients
4 to 6 pickling cucumbers
1 sweet onion
1/2 c. white sugar
1/2 c. brown sugar
1/2 tsp. salt
1/2 tsp. ground black pepper
1/2 tsp. mustard seed
1/2 tsp. celery seed
1/2 tsp. turmeric
1 1/2 c. apple cider vinegar

Instructions
Slice the cucumbers into thin rounds and slice onions paper thin and place in a large bowl. In a separate bowl, whisk together all remaining ingredients and pour over the cucumber/onion mixture. Mix to coat. Cover and place in the refrigerator overnight.

Store in air-tight container(s), keeping in the refrigerator for up to one month.

Sheet Pan Veggie Dinner with Miso Maple Lime Dressing

Quick weeknight meal from Vegan Richa. 

Ingredients
1 head of broccoli
1 c. cubed sweet potato
1.5 c. cooked chickpeas or 1-15 oz. can drained
1 c. tofu (pressed for 10 mins then cubed)
1/2 c. red or green bell pepper, sliced
2 tsp. oil
3/4 tsp. chipotle pepper powder
1/2 tsp. red pepper flakes
1/2 tsp. smoked or sweet paprika
3/4 tsp. garlic powder
1/2 tsp. onion powder
3/4 tsp. salt
Optional spices: dash of black pepper, cinnamon or 1/2 tsp. oregano
3 tbsp. sunflower seeds
3 cloves of garlic finely chopped

Miso Maple Lime Dressing:
1 tbsp. lime juice
1 tbsp. miso
1 tbsp. water
1.5 tbsp. maple syrup
A good pinch of salt and paprika or chipotle pepper
1 tsp. olive oil optional

Directions
Preheat the oven to 400 degrees. Line a large baking dish with parchment. Cube the veggies and tofu and add to bowl or directly to the baking dish. Add chickpeas or beans that you are using. Drizzle oil all over and toss.

Mix the spices and salt in a small bowl. Add the spice mix and toss to coat. You can prepare the veggies and store in Ziploc bag for a day or two at this point. Spread the veggies in the baking dish in one layer. Bake at 400 degrees for 25 minutes.

For the Dressing: 
Mix miso in lime + water until well combined. Add the rest of the ingredients and mix. (you can also use a small blender to mix the dressing). Taste and adjust flavor to preference with additional lime for tang or salt.

Sprinkle the sunflower seeds and garlic, spray oil on top of the garlic and seeds and bake for another 10 to 15 minutes until the veggies are done to preference and chickpeas are roasted.
Serve with drizzle of the miso maple dressing and some crunchy lettuce or greens if you wish or add to tacos with the dressing and avocado.

Serves 4.

1 serving = 430 calories

Zucchini Butter Spaghetti

Ingredients
1 1/2 tsp. kosher salt, plus more for pasta water, and to taste
8 oz. spaghetti, cooked al dente
1 c. pasta water, reserved
1 lb. pound zucchini, trimmed and coarsely grated
6 tbsp. unsalted vegan butter
4 garlic cloves, minced
1/4 tsp. red pepper flakes, or more to taste
1/2 c. grated vegan parmesan
Handful fresh basil leaves, cut into thin ribbons

Directions
Boil your spaghetti in well-salted water until it’s 1 minute shy of fully cooked. Before you drain it, reserve 1 cup of the pasta cooking water and set it aside.

Melt butter in your empty pan over medium-high heat and add the garlic, stirring it into the butter for one minute before adding the zucchini, salt, and red pepper. Cook the zucchini, stirring from time to time, for 13 to 15 minutes. It will first let off a puddle liquid, the liquid will cook off, and the zucchini will become soft and concentrated. If the zucchini begins to brown, reduce the heat slightly. Stir frequently for 2 more minutes, chopping it down into smaller bits with the edge of your spoon or spatula, until it reaches an almost spreadable consistency.

Pour in 1/2 cup of the reserved pasta water and stir up anything stuck, then add drained pasta, and cook together for 2 minutes. Use tongs or two forks to pull up the zucchini butter sauce into the pasta strands, tossing frequently, and adding some or all of the remaining pasta water as needed to loosen. Toss in half of the parmesan and basil and mix, then transfer to a serving bowl. Finish with remaining parmesan and basil.

Serves 2 generously or 4 as a side.

Tofu with Soy-Butter Corn

Another winner from Bon Appetit. 

Ingredients
1-14-oz. package firm or extra-firm tofu, drained
3 lg. or 4 medium ears of corn, husked
1 tbsp. plus 1 tsp. vegetable oil
Kosher salt
8 scallions, thinly sliced on a diagonal
2 tbsp. mirin
3 tbsp. soy sauce; plus more for serving (optional)
2 tbsp. unsalted butter
½ c. torn basil leaves and/or cilantro leaves with tender stems
Toasted sesame seeds (for serving)
1 tsp. toasted sesame oil
Cooked white rice (for serving)

Directions
Press tofu for at least 15 minutes. 

Meanwhile, cut kernels from corn cobs. You should have about 3 cups kernels; if you have much more, save for another use. 

Slice tofu crosswise into 8–10 planks about ½" thick; pat dry. Heat 1 tablespoon of oil in a large nonstick skillet over medium-high. Working in batches if needed, fry tofu in a single layer until golden brown all over, about 2 minutes per side. Transfer to a plate and season lightly with salt.

Reduce heat to medium and add remaining 1 tsp. oil. Set a small handful of scallions aside for serving; add remaining scallions to skillet and cook, stirring often, until wilted and starting to brown, about 2 minutes. Add corn and cook, stirring, until kernels are well coated, about 2 minutes. Pour in mirin, 3 tablespoons of soy sauce, and 2 tablespoons of water and bring to a simmer. Nestle in tofu and cook until sauce reduces slightly, about 3 minutes. Swirl in butter and cook until sauce is glossy and coats tofu, about 2 minutes.

Set a few herbs aside for serving. Remove tofu mixture from heat and stir in remaining herbs. Sprinkle with sesame seeds and top with reserved scallions and herbs. Drizzle with sesame oil and more soy sauce if desired. Serve over rice.

Serves 2-3.

Corned Beet Reuben Sandwiches

Ingredients
1 ½ lbs. cooked peeled beets, very thinly sliced
1 tbsp. extra-virgin olive oil 
2 tsp. ground coriander
2 tsp. mustard seeds
½ tsp. ground cinnamon
¼ tsp. ground allspice
3 tbsp. vegan mayonnaise 
2 tbsp. ketchup
1 tbsp. dill relish (or chopped pickles)
1 tsp. hot sauce
4 slices rye bread, toasted
¾ c. sauerkraut
4 oz. sliced Swiss cheese (to veganize, I used Chao)

Directions
Position rack in upper third of oven; preheat broiler to high.

Toss beets with oil, coriander, mustard seeds, cinnamon and allspice in a large bowl to coat. Combine mayonnaise, ketchup, relish and hot sauce in a small bowl.

Spread the sauce on one side of each slice of bread and place on a baking sheet. Top with the beets, sauerkraut and cheese.

Broil the sandwiches until the cheese is melted and starting to brown, about 5 minutes. Serve immediately.

Pasta with Sausage, Basil & Mustard

My veganized version of the popular recipe from Food & Wine. 

Ingredients
1 lb. penne, rigatoni or similar pasta 
1 tbsp. extra-virgin olive oil 
8 hot Italian sausages, crumbled (I used 4 links of Beyond Meat's Hot Italian Sausage)
3/4 c. dry white wine
3/4 c. cashew cream
3 tbsp. grainy mustard
Pinch of crushed red pepper
1 c. thinly sliced basil

For the Cashew Cream: 
1 c. raw cashews
1 1/4 c. unsweetened plant milk (I used almond)

Directions
To make the cashew cream, soak a cup of raw cashews in hot water for 15 minutes, then blend with 1 1/4 cups of neutral plant milk in a high speed blender.

Cook the pasta in a large pot of boiling salted water until al dente; drain. Meanwhile, heat the olive oil in a large, deep skillet. Add the sausage meat and brown over moderately high heat, about 5 minutes. Add the wine and simmer, scraping up the browned bits from the bottom, until reduced by half, about 5 minutes. Add the cream, mustard and crushed red pepper and simmer for 2 minutes. Remove the skillet from the heat, add the pasta and basil and toss to coat. Serve at once.

Serves 4.