We’re half way through January. How are you doing on your resolutions? Did you decide to make a list of them or just pick a word or intent to start off the year with? I picked cultivate as my word for 2017. I like that it balances work and nurturing.
Having a vegan menu plan helps save money, time, and keeps you on a path of healthy eating habits. What helps you the most? Is it that you shop one time a week, have everything on hand when you need it, or that you can make these with some hands-off time in your Instant Pot?
Want even more Instant Pot recipes? Get my new book, The Ultimate Vegan Cookbook for Your Instant Pot.
Breakfast: Gluten-free Apple Teff Pancakes with Homemade Date Caramel Syrup are perfect for a winter breakfast any day of the week!
Tuesday: This Instant Pot Vegan Curried Spring Vegetable Potato Chaat is a colorful recipe that’s a perfect a main course. Leftovers make the perfect lunch to take with you to work. Switch out the veggies to the ones you have on hand and are seasonal.
Wednesday: Jill Nussinow’s Pressure Cooker Curried Winter Pear and Squash Soup is a great soup to use up any extra winter squashes from your garden or CSA. It’s easy and could be carried in a thermos to work too.
Friday: This decadent Hearty Broccoli Soup in an Instant Pot is simple, warming and cooks up quickly. You’re sure to love this perfect winter soup.
Sunday: These Potato Adobo Tamales from Vegan Tamales Unwrapped are incredible. With step-by-step instructions and tasty recipes, Dora’s ebook, Vegan Tamales Unwrapped, makes it easy to make these for a tasty weekend dinner. At the bottom, under the recipe, I added my own Instant Pot instructions for you to use. I have 3 tamale recipes in my new book, The Ultimate Vegan Cookbook for Your Instant Pot.