Wild Rice Mushroom Soup

2 tsp - oil

1/2 - onion (chopped)

3 cloves - of garlic (finely chopped)

1 - jalapeño (finely chopped)

8 oz - mushrooms (sliced

1 cup - wild rice blend or pure wild rice

1 tsp - poultry seasoning (or Mrs. Dash seasoning)

1 tsp - taco seasoning

1/2 tsp - dried thyme

4 cups - water (or veggie broth)

3/4 tsp - salt (less or more, depending on taste)

1/2 cup - salsa , or use finely chopped tomato

pepper flakes/black pepper and fresh herbs for garnish

Set your Instant Pot to sauté. Add the oil, when hot then add onion, garlic, jalapeño, mushrooms and a good pinch of salt. Cook for 2 to 3 mins. (You can also add 1/4 cup white wine and cook for a min)
Add the rice, spices, herbs, salt, water/broth and salsa. Mix well. (At this point, you can also add in some (1 cup) rehydrated soy curls or any vegan chicken substitutes if you like.) Close the lid and cancel saute.
Pressure cook for 30 to 35 mins(hi pressure). Then let the pressure release naturally before opening.
Open the lid and give it a good mix. Add vegan cream cheese or cashew cream. Set to sauté and mix well. Let the mixture start to boil. Once it has heated through, taste and adjust the salt, flavor and heat. At this point, you can also fold in some baby spinach or other baby greens and Add more liquid if needed for soupier.
Switch off sauté and let sit for a min. Garnish with generous black pepper or pepper flakes. Serve with garlic bread, crackers or other sides

Cashew Cream

1 1/2 cups - raw cashews

1 cup - water

1 - garlic clove

3/4 tsp - salt

Soak the cashews: Bring a few cups of water to a boil (I use my tea kettle for this). Add 1 1/2 cups cashews to a bowl and pour the boiling hot water on top to cover. Let them soak for 5 minutes, or 1 hour if you don't have a high powered blender.
Drain, then add to a blender with 1 cup of water, garlic and salt. Blend until very smooth.

For coffee creamer, use the sweet version (maple syrup + vanilla) and add an additional 1/2 cup of water.
Store cashew cream in the refrigerator for 5-6 days. You can also freeze cashew cream, simply re-blend or whisk well once it thaws.
For savory cream, add salt, garlic and optional Sriracha or nutritional yeast. For sweet cream, add maple syrup and vanilla.