BROILED TRI TIP RECIPES

Steps:

• Pierce sweet potatoes on all sides. Season with salt, black pepper and vegetable oil.
• Layout parchment paper on the baking tray. Select Roast. Set the temperature to 425°F and time to 30 minutes.
• When the oven is hot roast potatoes until soft inside. Let them to cool down slight until it is comfortable to peel and mash.
• Marinate tofu with soy sauce and liquid smoke in a bowl. Set aside.
• Sauté onions, carrot, celery with olive oil on medium heat until soft.
• Add smoked paprika, cumin, salt, pepper, and tomato paste and sauté for 2 more minutes.
• Mash sweet potato and white beans in large mixing bowl.
• Add sauteed vegetables, Dijon mustard, nutritional yeast, oatmeal and chopped parsley into the bowl. Mix well to combine with mashed potato and beans.
• Add tofu and the marinade in the bowl. Mix with the other ingredients.
• Layout a parchment paper on the baking tray. Keep the ends of the long sides 1 inch longer to fold.
• Transfer mixture on the tray. Slightly press together. Shape into a tight log with equal thickness as much as possible. Height of the log should de around 2 inches and the length should be around 12 inches like the size of the tray. Wrap with the parchment paper and make sure the log is covered with the parchment paper on the top. Fold the right and left ends of the parchment paper under the log.
• Select Bake, set the temperature to 355°F and time to 30 minutes. Press START.
• When the oven is hot, insert tray to the oven and place to the bake/roast level.
• When the program ends, unfold the parchment paper to open top of the loaf.
• Select Roast, set the temperature to 355°F and time to 25 minutes. Press START.
• When the program ends, let the loaf to rest for 5 minutes before serving.

Steps:

• Add Pulled Pork ingredients to the inner pot. Secure lid for pressure cooking.
• Select PRESSURE COOK, HIGH and set time to 40 minutes (00:40). Select START.
• When the cooking program ends, Select CANCEL and leave for Natural Release.
• Once pressure has fully released, open lid. Remove pork from inner pot. Pull apart the meat with two forks. Mix pork with remaining sauce from the pot or with additional BBQ sauce. Transfer to dish and cover to keep warm.
• Clean the inner pot once it’s cooled. Add water and macaroni to the pot. Stir and secure lid for pressure cooking.
• Select PRESSURE COOK, HIGH and set time to 1 minute (00:01). Select START.
• Once the cooking program ends, allow for 5 minute Natural Release. Then Quick Release remaining pressure. Select CANCEL. Rinse pasta with cold water in a strainer and set aside.
• In a saucepan, warm the milk.
• Select SAUTÉ-LOW. Select START.
• Add the butter in the inner pot. When butter starts to sizzle (before it turns brown), add flour. Whisk butter and flour together. Cook for a few minutes.
• Before the flour browns, add milk and continuously whisk to prevent lumps from forming.
• Add nutmeg, paprika, salt and pepper, and cook for 3 minutes.
• Add cheese and stir.
• Once the cheese has melted, add your pasta and mix. Select CANCEL. Serve and enjoy!