Baked Salmon

Ingredients:

1 pound salmon
2TBSP unsalted butter, melted or oil
2 TBSP freshly squeezed lemon juice
1/2 tablespoon dried dill
Kosher salt and freshly ground black pepper, to taste

Optional:1 cloves garlic, minced ( or 1/4 tsp garlic powder)

Zest of 1/2 lemon

1. Preheat oven to 400.
2. Mix oil, lemon juice, dill, and salt and pepper. Marinade salmon for up to 30 minutes.
3. Make a foil package and put salmon in with the marinade. 
4. Bake 20-30 minutes.
5. Cook to internal temperature 145F. (can take out 140F).

Jackfruit Veggie Stew in Instant Pot

Servings:6
Ingredients:

• 1 can (15oz) Young Jackfruit- Rinsed well and drained, cut into bit size pieces, and smashed to look more meat like, or smash it after its cooked. That's what I did)
• 2 stalks Celery, diced
• 1 Onion, diced
• 3 Carrots, Chopped
• 2 Cloves Minced Garlic
• 8 oz Portobello Mushrooms, chopped (could double amount)
• 3 med Potatoes, Chopped
• 1 can diced Tomatoes ( 14.5 oz)
• 4 cups Vegetable Broth
• 1/4 Red Wine
• 1 tsp Italian Seasonings
• 1/2 tsp Salt
• 1/4 tsp Pepper
• 1 tsp Paprika
• 1 tsp Chili Powder
• 1/2 tsp Dried Sage
• 4 Stems of Fresh Thyme
• 2 Bay Leaves

• 4 TBSP Corn Starch mixed with 1/2 cup cold water to make slurry

Optional ideas I didn't use. Could Add:

• 1 cup Green Beans
• 4oz Peas
• Frozen Spinach
• Black beans, chickpeas, any beans
• Barley

Instructions:

1. Set your IP to SAUTE Mode.
2. Saute onion, celery, carrots and garlic until onions are soft about 5 mins.
3. Add Italian seasoning, thyme, sage, chili powder, paprika, and thyme. 
4. Add mushrooms and saute until all liquid has evaporated.
5. Deglaze pan with red wine, scraping any bits off the bottom. 
6. Add tomatoes, vegetable broth and all remaining vegetables (except peas if using).
7. Add salt, pepper, and bay leaves.
8. Pressure cook for 15 minutes and do a quick release when finished.
9. Open lid. Remove bay leaves. Add peas if using.
10. Mix corn starch slurry together. While mixing the stew, slowly add the slurry. Keep mixing and bring to a boil. 
11. Stir and serve.

Quick Miso Ramen

Servings: 2

Broth Ingredients:
-1/2 TBSP Sesame Oil
-1 Clove Minced Garlic(1 1/2 tsp)
-1/4 tsp minced ginger
-1/2 Shallot minced ( or use a little minced onion)
-1/2 tsp Sriracha
-1 1/2 TBSP White Miso Paste
-1/2 TBSP Mirin
-1/2 tsp Sesame Paste (or Tahini or 1/2 TBSP sesame seeds ground to paste)
-2 Cups Chicken Stock (or 1tsp chicken bouillon in 2 cups water)

-2 servings of noodle prepared according to package

Toppings
-green onions
-mushrooms
-seitan chicken
-2 soft boiled eggs (7 mins pressure cook in instant pot with quick release)

Directions for Soft Boiled Eggs:

1. Fill small pot with water to cover an egg and bring to a boil. Add baking soda 1/2 tbsp

2. Once boiling, carefully put eggs in pot with a slotted spoon. 

3. Boil for 6 mins. Then put in an ice bath with water and ice. 

Directions for Broth:

1. Over medium heat, add sesame oil, shallot, garlic and ginger. and cook until soft.
2. Add sriracha, mirin and cook about 1 minute.
3. Add Chicken stock and increase heat. Once broth is boiling, turn to low and add miso paste. 

(try adding some unsweetened/flavored soymilk in place of water/broth to make it creamier)

Cook Noodles according to Package