Timestamps:
0:25- lentil bolognese
2:59- PF Changs lettuce wraps
5:35 lentil chili
8:02 corn lentil chowder
10:12 mushroom wild rice soup
Recipes will be up on my blog shortly! but in the meantime I’ll list out the ingredients here
lentil bolognese-
1 onion diced
4 oz baby bella mushrooms diced
4 cloves minced garlic
2-3 carrots diced
1 jar (about 25- 30 oz) marinara sauce
1 tsp italian seasoning
sprinkle of red pepper flakes
1 cup lentils rinsed
3/4 cup pea protein crumbles (brand is plant boss)
2 cups water
pressure cook 10 minutes with 20 minute natural release
PF Chang’s chickpea lettuce wraps
1/2 onion diced
4 oz sliced shiitake mushrooms
2-3 carrots diced
1 tbsp ginger grated
4 cloves garlic
Veg broth for sauteeing
1 can water chestnuts drained rinsed and diced
1 can chickpeas drained and rinsed
1.5 tbsp rice vinegar
1 tbsp liquid aminos
3 tbsp date syrup
1-2 tsp sesame oil
1/2 cup pea protein crumbles
1 cup veggie broth (low sodium)
1/4 tsp Chinese 5 spice
Pressure cook for 3 mins, 11 min natural release
After its done cooking-
1 tbsp corn starch mixed with 1 tbsp water
Butter lettuce leaves for wraps
Sliced green onion and sesame seeds
Veggie lentil chili
1 onion diced
1 red bell pepper diced
4 oz diced mushrooms
Veggie broth for sautéing
2 tbsp southwest chipotle mrs dash
2 tbsp chili powder
1 tsp garlic powder
1 tsp onion powder
1 28 oz can crushed tomatoes
1 15 oz can tomato sauce
1 lb dry lentils rinsed
1 can black beans drained and rinsed
4 cups water
3/4 cup pea protein crumbles
2 tsp or more liquid aminos, to taste
Pressure cook for 15 minutes, natural release for 20 ish minutes
After cooking-
Frozen corn
Handful of chopped kale
2 tbsp date syrup
Top with avocado, cashew cream, diced green onions
Corn chowder
1 onion diced
3 celery sticks diced
4 cloves garlic minced
Veggie broth for sauteeing
4 oz mushrooms diced
3 carrots diced
1 cup red lentils rinsed
4 cups veggie broth
1/4 tsp dried turmeric powder
1 tsp dried thyme
Fresh black pepper
2 bay leaves
2-3 tsp liquid aminos
Salt and pepper to your taste
Pressure cook for 10 minutes, 20 minute natural release
After cooking:
1 cup frozen corn
Handful of chopped kale
Cashew cream-
1/2 cup cashews blended with 3/4 cup water
Mushroom wild rice soup-
1 onion diced
3 celery sticks diced
6 cloves minced garlic
8 oz mushrooms- I used baby Bellas but its better to use a mix of different types
3 diced carrots
1 red bell pepper
4 cups veg broth low sodium
3/4 cup wild rice
1 tsp dried thyme
2 bay leaves
Fresh black pepper
1/2 tbsp chopped fresh rosemary
2- 3 tsp liquid aminos
Pressure cook for 30 minutes
Cream sauce- 1 cup white kidney beans
1/2 cup raw cashews
1 cup water
1 tbsp arrowroot or corn starch
Season with salt and pepper to your taste
mushroom blog with sources- https://www.drfuhrman.com/blog/186/mighty-mushrooms-boost-immune-function-and-brain-health-and-guard-against-cancer
Instant pot used in video- LUX 6 quart (no longer available so here is the next model up)-
https://amzn.to/3QvqSst
knife used- https://amzn.to/3qrFFd5
pea crumbles- https://amzn.to/3qlAdIW
(the brand I used in the video is no longer available but I’ve also tried these before and they are great too!)
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