This wonderfully spiced soup can be made in either a pressure cooker or regular soup pot.
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Minty, lemony, and delicious pressure cooker recipe.
I adapted this recipe to remove the oil and cut down on the coconut milk, and I replaced the green beans the recipe called for with chickpeas. My family really loved this quick and easy, pressure-cooker dish.
Susan’s serving suggestion: I like this recipe with cauliflower added. After removing the lid, I add about 1 pound of chopped cauliflower, replace the lid, and heat over low heat until the cauliflower is just cooked, about 5 minutes. This also works with frozen chopped cauliflower.
This recipe, adapted from Rick’s book On Rice, makes an almost instant vegetarian dinner. It is great spooned over basmati rice.
A quick and easy soup made from can pumpkin and tomatoes.
1 1/2 cups diced leek
1/2 cup diced carrot
1/2 cup diced zucchini…
I made this in my Crock-Pot one raw rainy Sunday, and it was pure comfort food. The next day, it even tasted better!
This one is very easy to make, and is easy to make ahead, which is good for families. I use brown rice, so I let it cook a while longer so that it would be done (about an hour).
3/4 cup brown rice — (uncooked)
non-stick cooking spray
2 cloves garlic — minced…
Coconut milk gives this rice a higher fat content but adds a depth of flavor that makes it a favorite special occasion side dish.
Bibimbab (or bi bim bap) is a collection of several tasty foods arranged on top of a bowl of rice. Traditionally, beef would be one of the toppings and a fried egg would be placed over the rice. In this vegan version, I’ve replaced the beef with baked tofu and eliminated the egg. Also, I’ve reduced the oil and sodium in the toppings and tried to simplify what can be a complex dish to put together.
Thick enough to be called a stew, this hearty soup is easy to prepare and cooks in a single pot. Add more water or stock if you wish to have a thinner soup.
Peel and cut the jicama in half. Place halves cut sides down, and cut into 1/4-inch-thick slices. Combine jicama, oranges, cucumbers, radishes, and juice in a bowl. Let stand 30 minutes. Add the ground chile and salt, and toss well. Sprinkle with cilantro.
Chipotle chile provides the essential smokiness while the sliced ginger offers only a background hint of flavor. Cooked to a golden creaminess, the split peas are enhanced with sautéed, almost carmelized, vegetables and finished with a little miso, which contributes its distinctive richness.
- Vegan Chou Farci (Cabbage Stuffed with Barley and Lentils)For the first time, my garden managed to produce not one but four heads of cabbage. I’ve had a lot of trouble in the past with heading vegetables; sometimes they never form heads or, if they do, hungry hungry caterpillars get to eat them before I do. But last fall, I planted tiny cabbage plants […]
- Elegy for the Blackberry BrambleOne summer morning a few months before I began writing this blog in the fall of 2012, I went out to water my garden on Asbury Street. When I came to the vegetables across from my berry patch, I looked up to see the August sun hitting this dew-speckled spider web in such a way […]