1 medium onion, finely diced
2 cloves garlic, minced…

1 cup basmati rice
1/2 cup split peas — yellow…

1 cup water
1/2 cup apple cider vinegar…

1 1/2 cups diced leek
1/2 cup diced carrot
1/2 cup diced zucchini…

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.

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.

This is my vegetarian version of a recipe from my late mother-in-law, Ruth Clark. I use it as a basic bean recipe for any Mexican dish, but I always make a huge pot because I could honestly eat them every day. They’re delicious with crusty bread and a green salad.

2 cups brown basmati rice
1/2 cup wild rice…

This hearty vegetable stew is full of flavor, thanks to a blend of spices combined with a touch of peanut butter. Using a pressure cooker allows you to have this stew on the table in minutes!

This recipe is for a 6 quart pressure cooker. I got the original recipe from Lorna Sass’ Cooking Under Pressure and altered it a bit (omitting the oil). Enjoy!