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