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 Elote or Mexican-Inspired Corn on the Cob with Hemp-Lime SauceI’m counting down the days (less than three) until my husband D and I drive our daughter to college 796 miles away. Because of the anticipation, the dread, the planning, the shopping, and the packing (or at least the nagging E to pack, without much success), I haven’t been doing a lot of cooking, or […]
- The Slow Miracle of My Yoga Practice: Spread Your Feet Like StarsSometimes my yoga mat feels like a magic carpet. It takes me to places beyond space and time, where memories awaken or new insights stir their invisible beginnings to life. Most practically, though, these “magic carpet” travels bring me to insights of the moment in my practice–fresh ways of understanding or implementing what I have […]