This recipe is a great vegan/vegetarian alternative to using lean ground beef to make tacos. It's easy to make and honestly you don't even taste the difference. The addition of walnut gives it a crunch an texture that resembles ground beef. You should try it! You will be surprised.

Ingredients:

10 ounces of mushrooms
1 cup of unsalted walnuts
1 tablespoon of extra virgin olive oil
1 tablespoon of chopped garlic
1 tablespoon of lemon juice
1 chopped yellow onion
2 teaspoons of paprika
2 teaspoons of onion powder
1 teaspoon of pink salt
1 teaspoon of black pepper
Chopped cilantro to garnish

Optional spices:
1/2 teaspoon of cinnamon powder
1/2 tablespoon of soy sauce
1/2 tablespoon of tomato paste

For Tacos:
12 hard taco shells
chopped avocado or guacamole
diced onions
diced tomatoes
nutrional yeast sprinkled on
shredded lettuce

1) Soak walnuts in luke warm water for 20 mins.
2) Add olive oil to pan with chopped onions and saute until golden brown.
3) Add chopped garlic.

4) Chop mushrooms and walnuts without water in food processor.

5) Add this mushroom/walnut mixture to the pan.

6) Add all spices and saute.
7) Garnish with cilantro and lemon juice.

Makes approx 12 tacos:
Calories per taco (with shell and toppings): 89, Fat: 7.6g, Carbs: 4.2g, Fiber: 1.4g, Sugar: 1.2g, Protein: 2.4g, Sodium: 199.1mg

This is another easy, quick recipe that turns out so tasty. I love the ease of this recipe. So quick to make and it turns out so flavourful. It's a must try!

Ingredients:
full head of cauliflower
1/4 cup of unsalted butter (i use organic butter) - use vegan butter for vegan option
1/4 tsp of salt ( i use pink salt)
1/4 of black pepper
1 tsp of chopped garlic
1 tsp of lemon juice
1 cup of water
2 tablespoons of chopped parsley
2 tablespoons of shredded parmesan cheese  - omit this for vegan option or use nutritional yeast instead.

1) Wash cauliflower head and chop leaves off.
2) Add everything except cheese to the melted butter and make a paste.
3) Using brush, brush on the buttered paste.
4) Add water to the bottom of the instant pot.

5) Put cauliflower head on trivet and put into the pot.
6) Close pot and make sure it's on seal, high pressure cook for 1 minute.
7) Quick release once done.

8) Transfer trivet to baking dish, sprinkle parmesan cheese and brown in oven under broil for a few minutes.

4 servings per cauliflower head
Calories: 156 per serving, Fat: 12.7g, Carbs: 9.8g, Fiber: 3.4g, Protein: 3.8g, Sodium: 237.5 mg, Sugar: 3.4g

I love this recipe, because it's so quick and easy to make and so tasty. It makes a great side dish or even a simple dinner with some salad. Healthy, quick and flavourful, what more can I ask for?

Ingredients:
2 cups of aborio rice
1 chopped onion
4 cups of vegetable or chicken stock (low sodium)
2 cups of mushrooms
1 tablespoon of olive oil
1 tsp of paprika
1 tablespoon of salt (i use pink salt)
1 tsp of black pepper
1 tsp of onion powder
1-2 tsp of garlic powder

Optional: 1/2 to 1 cup of parmesan cheese, green peas (add these after risotto is done)

1) Rinse rice well and set aside.
2) Add 1 tablespoon of olive oil to instant pot.
3) Add chopped onions and saute on saute mode in instant pot.

4) Once onions are golden brown add mushrooms and continue to saute for a couple of mins.
5) Once mushrooms are done, turn off saute mode (cancel).

6) Add spices and mix well.

7) Add rice.

8) Add stock and mix well.
9) Cook on high pressure with vent sealed for 4 mins.
10) Quick release after 2 mins once it comes to pressure (after beeping).
11) Top with parmesan cheese (optional), Cilantro and serve

This is a Gujrati dish that is savory and healthy in that there is no sugar, eggs or butter. Made out of wheatlets and spices and then steamed. It's a delicious savory cake. The key is to mix the Eno and baking powder at the very end and steam right away. If you wait it will not turn out as well. As well, when you mix the buttermilk to the dry ingredients, don't let it sit for long as the wheatlets will aborb the buttermilk and the consistency of the batter will not be right.

Ingredients:
1 1/4 cups of semolina (wheatlets)
1 1/2 cups of 1% buttermilk
1 tsp of salt
1/4 tsp of turmeric powder
1/4 tsp of cumin powder
1/8 tsp of coriander powder
1 tablespoon of extra virgin olive oil
1/2 tsp of baking powder
3/4 tsp of Eno
1/4 tsp of green chopped green chilies (adjust to taste)
t tsp of lemon juice
2 tablespoons of chopped cilantro leaves (1 tablespoon for garnish)
1/2 tsp of red chili powder for garnish
1/4 cup of water

1) Add some water to wok and set on high to boil.

2) Coat cake pan with some oil and add the stand to wok for the cake pan to sit on.

3) Add semolina to mixing bowl and add salt, cumin powder, turmeric powder, coriander powder and green chili and mix well.

4) Add oil and lemon juice and continue to mix well.

5) Add cilantro leaves and buttermilk and mix well.

6) Add baking powder and ENO with 1/4 cup of water.

7) Mix well and immediately pour into cake pan.
NOTE: If water is not boiling yet then don't do steps 5, 6 & 7.

8) Add more cilantro leaves for garnish and red chili powder.
9) Cover and steam for 15-20 mins.
10) You will know when it's ready by pressing gently on the top of cake. If it bounces back then it's ready.
11) Remove from water and let it cool before cutting and serving.
12) Serve with green or red chutney.

Makes approx: 10-12 pieces
Calories per piece: 107, Fat: 2g, Carbs: 18g, Fiber: 0.9g, Sodium: 480.1mg, Sugar: 2.1g, Protein: 4.1g