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

This is a super easy salad to put together with a dill vinaigrette dressing. It’s vegan, gluten free and delicious! It’s a hearty filling salad and goes with just about anything or on its own for a simple meal.

Ingredients:

3-5 boiled potatoes without skin
1 can of kidney beans
1 can of chickpeas
1/2 a red onion finely chopped
1.5 tsp of Himalayan pink salt
1 tsp of dill (fresh or dried)
4 tablespoons of olive oil
1 tsp of black pepper
1 tsp of coconut palm sugar
2.5 tablespoons of white vinegar
1 tsp of chopped garlic
1/2 tsp of turmeric
Chopped cilantro/coriander leaves as garnish

Optional: 1-2 chopped jalapeño peppers

1) Wash and boil potatoes.
2) Remove skin and cut in quarters.
3) Chop onion.
4) Combine chickpeas and kidney beans in a bowl.

5)Add turmeric, 1/2 tsp of salt, 1/2 tablespoon of olive oil to chopped potatoes.
6) Heat for a minute in the microwave
7) Mix the spices and oil into the potatoes well and evenly.

Makes 6-8 servings . Calories per serving: 212 Fat: 7.8g, Carbs: 29.9g, Fiber: 5.5g, Protein:6.5g, Sugar: 4.9g Sodium: 67mg

My family loves this salad. It’s perfect for summer and the combinations of flavours is fantastic. It mixes the sweetness of the watermelon with the saltiness of feta and the tangy from the lime. It refreshing and filling at the same time.

Ingredients:
1/2 to 3/4 of a large watermelon cut in cubes (seedless or seeds removed)
1 chopped red onion (chopped in rings and then halved)
1 can of sliced black olives
1 container of feta cheese
1/2 tsp of black pepper
4-5 tablespoons of extra virgin olive oil
4-5 tablespoons of lime juice
Chopped parsley and mint to garnish

1) Chop watermelon in cubes and add to bowl

2) Add chopped red onions, olives and feta cheese.
3) Add olive oil, lime juice and pepper in a separate container.
4) Mix dressing well and add to salad before serving. Garnish with parsley and mint before serving.

Makes approx. 10-12 servings
Calories per serving: 116, Fat: 6.8g, Carbs: 9.1g, Fiber: 0.5g, Protein: 6.2g, Sugars: 7.2g, Sodium: 290mg

This is a quick, easy dish that everyone loves! Just a few ingredients that pack flavour and by using spring rolls as taco shells you create a fun way to eat these.

Ingredients:
1 pound of ground chicken
1 bag of coleslaw
1/2 cup of low sodium chicken broth
1 tablespoon of sesame oil
1 tablespoon of olive oil
1 tablespoon of low sodium soy sauce
1 tablespoon of crushed garlic
1 tablespoon of crushed ginger
1/2 tsp of black pepper
1/4 tsp of Himalayan pink salt
Sriracha, sesame seeds & green onions to garnish with (optional)

1) Start sauté function on instant pot and add sesame oil to pot.

2) Add ground chicken.

3) Add garlic, ginger, soy sauce, salt and pepper as chicken browns.

4) Once chicken has browned and cooked, turn instant pot off. 5) Add chicken stock.

6) Add cabbage. Close link and seal vent. Set for high pressure for 0 minutes and start.

7) While Instant Pot is cooking. Pre-heat oven to 400 degrees F and place each spring roll sheet on baking tray. Brush with a little olive oil and bake for 4 mins.

8)When Instant Pot beeps, quick release and open pot. Stir well and keep warm.

9) When spring roll wrappers are done. Remove from oven and assemble your inside out spring roll by taking a sheet and placing a little bit of the chicken filling. Garnish with sesame seeds, green onions and sriracha.

Makes approximately 32 Sheets:
Calories per sheet with chicken filling: 56, Fat: 2.3g, Carbs: 5.1g, Fiber: 0g, Protein: 3.6g, Sodium: 89.2mg, Sugar: 0g

This is such an easy, low carb recipe for comfort food. If you are craving mac and cheese or mashed potato, try this recipe instead. Full of flavour and so yummy. You’ll feel good about eating your veggies while caving into you comfort food craving.

Ingredients:
1 full, cauliflower head
1 cup or about 100 g of shredded cheese ( you can substitute for nutritional yeast to make it vegan. See my note below)
0.5 cup of coconut milk
0.5 cup of water or low sodium vegetable stock
1 tablespoon of unsalted butter or coconut oil
1 tsp of Himalayan salt
2 tsp of mustard powder
2 tsp of onion powder
1-2 tsp of black pepper
1-2 tsp of paprika powder

Vegan:
1/4 to 1/2 cup of nutritional yeast depending on taste
1/2 tsp of garlic powder
1 tsp of lemon juice
Use coconut oil instead of butter

1) Wash and chop cauliflower into chunks. Place in instant pot with 0.5 cup of water or low sodium vegetable stock. Add 1 tsp of salt.

2) Close lid and set on manual, high pressure for 2 mins with valve sealed. Quick release when done.

3) Add cheese, milk, butter and spices and mix well.

4) If still liquidy, sauté for a few minutes until it thickens up. If not liquidy, then use the keep warm function to keep warm until serving.

5) Serve with red pepper flakes or top with a little bit of cheese or nutritional yeast.

Makes approx. 6 servings
Calories per serving with cheese and butter: 141, Fat: 8.5g, Carbs: 10.6g, Fiber: 4.3g, Protein: 7.9g, Sodium: 156 mg

These are so good! Easy to make, wholesome dessert that is vegan and gluten free. These are no bake and filled with protein and good fat so 1 will go a long way.

Ingredients:
1.5 cups of almond flour
1/3 cup of vegan protein powder
1/4 cup of coconut oil
1/4 cup of lemon juice
1/4 cup of maple syrup
1/4 cup of chopped, dried cranberries
1/2 tsp of vanilla

1) Add maple syrup, coconut oil, lemon juice and vanilla to a mixing bowl and mix well.

2) Add almond flour and protein powder to mixture and mix well.

3) Add cranberries and mix.

5) There is an option to cover them in chocolate as well. Just melt about a cup of chocolate chips or high quality bakers chocolate. I like to use enjoy life mini chocolate chips or callebaut chocolate slabs. Dip each ball into chocolate and cover. Refrigerate the balls before dipping into chocolate overnight and then after dipping. Keep in the fridge.

Who doesn’t love cheesecake? This cheesecake is so easy to make and turns out great in the instant pot.

Ingredients:
6 eggs
2, 8 oz packets of cream cheese
1 can of sweetened condensed milk
1 teaspoon of vanilla
20-30 Cookies crumbled
2 tablespoons of butter
2 tablespoons of coconut palm sugar
1 cup of melted chocolate chips for topping
Icing sugar sprinkled for topping

1) Add Oreo cookies to food processor and crush.
2) Add melted butter and sugar and blend well

3) Line 7-8 inch springform pan with parchment paper.
4) Add your Oreo-butter mixture to pan and press down and pat well to form crust. Put in the fridge while you continue with the recipe.

5) Add eggs, cream cheese, vanilla, condensed milk to food processor and blend well.

6) Pour mixture on crust.
7) Add 2 cups of water to Instant Pot and use a riser or shelf where the pan can sit above the water.

8) Make a foil sling around your pan so you can lift it out when done easily.
9) Cover the pan with foil and close the instant pot lid.

10) Set on high pressure, with sealed valve for 30 minutes. Natural pressure release for 15 minutes and then quick release.
11) Once done, let it sit out until cool and then put in the fridge overnight or for a few hours.
12) Melt chocolate chips and spread over chilled cake. Work fast because the chocolate will solidify quickly.
13) Decorate with cacao powder and icing sugar.

14) Keep refrigerated until ready to serve.
Serves approx 14 thin slices: Calories per serving: 384, Fat: 24.9g, Carbs: 33.7 g, Fiber: 2 g, Protein: 8.7 g, Sugars: 23.3 g, Sodium: 118.7 mg