Wednesday, June 21, 2017

Chickpeas with Napa Cabbage and Corn (No Added Fat)

Ingredients
  • 1/2 cup onion, chopped into 3/8" cubes
  • 1 clove garlic, finely (1/8") minced
  • 15 ounce can of chickpeas, rinsed and drained [I much prefer to pressure cook chickpeas, but a week or two back, my wife picked up four chickpea cans for situations like today where I had little time to put dinner together and welcomed "done" beans]
  • 3 cups Napa cabbage cut into approx. 1 1/2" x 1/4" strips (about 1/4 of a head of cabbage)
  • 1 1/4 cup frozen corn kernels
  • 1/4 t ground cumin
  • 1/8 t turmeric
  • Half dozen cloves
  • Juice of quarter lime (or small lemon)
  • 1/2 t salt (or to taste)
Process
  1. I put, in this order, the onion, garlic, chickpea, cabbage, and corn into a large Saladmaster stock pan.
  2. I cooked semi-waterlessly. Because everything was cooked except the frozen corn and cabbage, I didn't have to do true waterless cooking, but I first gently stirred all the ingredients and heated it on medium high, stirring, for a minute or so, then I reduced the heat to low, covered, and cooked for about 5 minutes.
  3. When I was ready to serve, I mixed in the lime juice and salt first.
I also served a thin slice of whole rye bread with a light smear of hummus (surprisingly, it's only about 1 1/2 g of fat per T, and I used about 1/2 T, so I will still call the meal no added fat), tomato, and pickle. Madagascar Pink rice completed the meal.
Results

Corn went well with the main course, which all of us liked. I thought that the main course could have used a bit more crunch and maybe a tad more flavor; maybe some raw onion mixed in at the end would have been nice.

Ideas for the future

I only bought a half head of Napa cabbage; I should use it more frequently.

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Saturday, June 10, 2017

Waterless Seitan and Artichoke with Corn and Quinoa (No Added Fat)

A particularly nice cousin of my wife's is visiting for a few days and arrived this morning. I was even more excited than usual about cooking!

I thought that I'd make a waterless seitan and vegetable dish. I made some corn off the cob and quinoa; I normally have a salad, so wondered what the main course might be like with fresh tomato. Here is what I did.


Ingredients
  • 1/3 cup onion cut into 3/8" cubes
  • 1 clove garlic, finely (app. 1/8") chopped
  • 2 cups (most of a 12 ounce bag) frozen artichoke heart quarters (canned artichoke hearts could be used; if so, they should be drained and rinsed and added at the end of the cooking, mixed in, and allowed to sit for 2 or more minutes)
  • 1 1/2 cups mixed mushroom cut into 1/2" thick slices (I used frozen pieces which were cut a bit finer)
  • 1/2 cup, compressed, kale leaves, hand torn (stems excepted) into approximately 1" squares (I used freshly picked kale from our garden; the stems were tender, so I didn't remove the stems)
  • 8 ounces seitan, cut as you wish (thin slices would be more delicate tasting and thicker chunks would be heartier; I used a package of sliced seitan where each piece was maybe 1" x 3/8" x 1/2")
  • 1 - 1 1/4 cups carrot cut into 1/4" slices (larger diameter slices can be halved; I used 2 medium carrots)
  • Medium or large bell pepper
  • 2 medium tomatoes cut into 1/2" cubes (about a cup and a quarter)
  • 1/2 t salt (or to taste)
  • 1/4 t freshly ground black pepper
Process
  1. I put, in this order, the onion, garlic, artichoke, mushroom, kale, seitan, and carrot into a large Saladmaster stock pan. I cooked waterlessly - i.e., I covered the pan and heated it on medium high until the vapor release started jiggling, then I reduced the heat to low till the jiggle stopped. I let it cook for about 20 minutes.
  2. While the dish was cooking, I roasted a bell pepper by putting it directly on flame (from my gas range) and turning it occasionally till it was mostly charred. I then put the pepper into a brown paper bag and crumpled the bag closed.
  3. After about 15 minutes (the longer the better, up to about 45 minutes), I removed the bell pepper from the bag, ran it under cold running water, rubbing the burnt skin off, then cut it in half and removed the membranes and seeds. I then cut the pepper into approximately 1" x 3/8" strips, coming up with about a cupful.
  4. When the waterless cooking was done, I mixed in the bell pepper, tomato, salt, and pepper.
I also served some corn off the cob with lime juice and salt, as well as quinoa with onion and garlic.

Results

I loved dinner and, more importantly, my wife, daughter (except for the quinoa, which she doesn't like), and cousin seemed to really enjoy it.

Ideas for the future

The main course was excellent primarily because, I think, of the combination of seitan and artichoke. The tomato was a very nice addition but the dish didn't rely on it. I should experiment with more cooked dishes with raw tomato or maybe Napa cabbage or other ingredient added at the end.

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Friday, June 02, 2017

Pizza, Black-Eyed Peas, and Massaged Kale Salad for my daughter and me; Navy Beans with Green Tomato and Turnip (No Added Fat) TOMORROW

(I made this dish on Friday night, June 2nd, but it turned out that my wife had to leave for a meeting before I served. Instead, I made a simple pizza dish with a whole wheat crust and a sauce with marinara, tomato paste, onion, garlic, broccoli, artichoke heart, and a little vegan Field Roast brand sausage for my daughter and me. I put a little Daiya brand vegan cheese on her half. She helped to make a massaged kale salad. I waterlessly cooked some frozen black-eyed peas with turmeric, a little onion, and salt. Dinner was good! I'll post just the picture and results of the meal tomorrow.)

Ingredients
  • 1 1/2 cups dry navy beans rinsed, soaked for at least 5-8 hours, and then rinsed again
  • Just enough water to cover beans
  • Medium tomato, unripe and still green, cut into 3/8" cubes
  • Vegan bouillon cube (we're out so I skipped)
  • Turnip, peeled and cut into 3/8" cubes
  • 5 leaves kale, stems excepted, and hand torn into approximately 1/2" squares
  • 3 garlic scapes cut into 1/4" lengths (or 1 clove garlic, finely diced [approx. 1/8"])
  • 1/4 t turmeric
  • 2t chopped basil (I used frozen basil cubes)
  • 1/2 t salt
  • 2t fresh squeezed lime or lemon juice
  • 1/2 cup onion cut into 3/8" cubes
Process
  1. I put all of the ingredients except the salt, lemon juice, and onion into my Instant Pot pressure cooker and cooked for 25m.
  2. After the cooking was done, I waited a few minutes and gently released pressure, then mixed in the remaining ingredients and served.
Results

Pending

Ideas for the future

Pending

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Wednesday, May 31, 2017

Anasazi Bean with Yellow Carrot and Garlic Scapes (No Added Fat)

I had some of my Anasazi bean dish leftover from a few days ago and needed to put a quick meal together. We picked up some tasty yellow carrots at the local farmers' market today. I waterlessly cooked in a Saladmaster stock pan, in this order: garlic scapes (cut into 1/4" lengths), yellow carrot (cut into 3/8" lengths), the beans, and frozen greens (mustard, kale, and collard). I cooked waterlessly - i.e., I covered the pan and heated it on medium high until the vapor release started jiggling, then I reduced the heat to low till the jiggle stopped. I let it cook for about 15 minutes. I mixed in a little lime juice and salt.

I served this with bok choy leaves, radishes (also bought today at the farmers' market), and brown rice noodles. It was good - the main dish was nicely reinvented!

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Tuesday, May 23, 2017

Baby Navy Beans with Olives, Jade Pearl Rice with Kale (No Added Fat)

I made a simple bean dish accented with olives. Here is what I did.


Ingredients
  • 2 cups baby navy beans (dry), rinsed and soaked for about 8 hours or more, and then rinsed again
  • Enough water to just cover beans
  • Vegan bouillon cube (I forgot but this would have been a good addition)
  • 2 cloves garlic, finely (1/8") minced
  • 1/4 cup finely (less than 1/4") chopped onion
  • 1 cup frozen (or fresh) peas
  • 1/2 cup pitted and quartered olives (it took about 20 medium olives)
  • 5T nutritional yeast
  • 1/2 t dried oregano
  • 2t chopped basil (I used frozen cubes)
  • 1/4 t turmeric
  • 1/2 t salt
  • 1/4 t freshly ground black pepper
  • Juice of 1/2 lime
Process
  1. I put the beans, water, bouillon cube, and garlic in my Instant Pot pressure cooker and cooked for 25m.
  2. After the cooking was done, I waited a few minutes and gently released pressure, then opened the pot.
  3. I mixed in the onion, peas, olive, nutritional yeast, oregano, basil, turmeric, salt, pepper, and lime juice, and served.
I served with some Jade Pearl rice cooked with a vegan bouillon cube and hand-torn kale leaves.
Results

Dinner was good! My daughter encouraged me to add so much nutritional yeast, and I think that flavor nicely complimented the dish.

Ideas for the future

I could have put more onion in but, at the urging of my onion-averse daughter, used just a quarter cup. The dish could have had more olives. Squash pieces would have gone well with the bean dish, as well.

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Thursday, May 18, 2017

Brown Lentils with Edamame and Mung Bean Sprout Fettuccine (No Added Fat)

I love Edamame and mung bean sprout fettuccine  and wondered what it would be like with lentils. Even better, how about if I cooked the pasta not separately, but together with the lentils? They might get overcooked, but it's worth trying! Here is what I did.


Ingredients
  • 1 1/2 cups green or brown (I used brown) lentils
  • 2 1/4 cups water
  • 1/2 t ground cumin
  • 1/2 t turmeric 
  • 1 cup carrot (2 medium carrots) cut into 3/8" slices - 20m
  • 1 cup Edamame and mung bean sprout fettuccine (or other pasta, but cooking time may have to be adjusted) cut into approx. 2" pieces
  • Medium shallot cut into approx. 3/8" cubes (few tablespoonfuls)
  • ginger
  • 1/4 t garlic powder
  • 1/4 t salt
Process
  1. I put the lentils, water, cumin, turmeric, and carrot into my Instant Pot pressure cooker and cooked for 20m (green or brown lentils cook with a 1 to 1.5-2 part ratio lentil to water for 15-20m; I wanted this to be thick so went for minimum water and maximum cook time).
  2. After the cooking was done, I waited a few minutes and gently released pressure. The pasta takes about 8m of cook time, but I wondered if it would cook in the residual heat of the Instant Pot, especially as smaller pieces (it did!), so just mixed in the pasta, as well as the remaining ingredients (shallot, garlic powder, and salt). 
  3. I let the pot sit, covered, for about 5-8 minutes, then served.
Results

I loved the dish! The pasta cooked just fine and went well with the lentils. The moisture and texture was all great!

Ideas for the future

My daughter doesn't like this particular pasta, unfortunately, but I should explore more dishes of lentils and pasta. Dried lemon and/or citrus zest would go well with lentil dishes in general, and I should try it.

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Monday, May 15, 2017

Pressure-Cooked Risotto with Artichoke and Asparagus (No Added Fat)

It's been, I think, almost 10 years since I've made risotto. We quite like risotto, and I make a "conference call risotto". I had the idea of making an artichoke and potato risotto and thought I'd see what the Instant Pot pressure cooker could do in terms of risotto. I readily found one of Laura Pazzaglia's many Hip Pressure Cooking recipes, Easy Pressure Cooker Risotto. Here is my version of it - the first time I've tried a no-oil risotto.


Ingredients
  • 1/2 cup onion cut into 1/4" cubes
  • 1 clove garlic, finely (1/8") minced
  • 3 medium crimini mushrooms cut into 1/2" cubes (1 cup)
  • 1 cup Arborio rice
  • 1 or 2 T red or white wine (I used port)
  • 1/2 cup frozen (or fresh) artichoke heart quarters
  • 1/4 cup chopped (1/4" squares) bell pepper
  • A bit less than 2 cups of water
  • Vegan bouillon cube
  • 1/2 cup asparagus cut into 1/2" lengths (about 4 thick stalks; it probably would take 6-8 regular thin stalks)
  • Medium baking potato cut into 3/8" cubes (about 2 cups)
  • 1/2 t (or to taste) salt
  • 1/8 t freshly ground black pepper
  • 2 T nutritional yeast
Process
  1. I put the onion and garlic into my Instant Pot pressure cooker and cooked on low saute for a minute or so, then added the mushrooms.
  2. I cooked for about 3 minutes or so, stirring occasionally, until the onion was clear and the mushroom cooked down a bit.
  3. I then added the rice and gently toasted it. Since I didn't use oil, the grains didn't absorb the oil and didn't really become translucent, but, stirring occasionally, I started seeing a bit of golden color in the grains after about 3 or 4 minutes.
  4. I then added the port, stirred, and let the wine clean up any residue on the bottom of the Instant Pot container.
  5. I added a cup of water then put the artichoke and bell pepper in the cup measure and filled the measure with water to total another cup, adding this water, artichoke, and bell pepper to the Instant Pot.
  6. I added the bouillon cube, asparagus, potato, salt, black pepper, and nutritional yeast.
  7. I pressure cooked for 5 minutes.
  8. After the cooking was done, I waited a few minutes and gently released pressure, then mixed the risotto.
I served along with some sautéed (in a cast iron pan with no added oil) seitan and bell pepper.
Results

Wow, Laura Pazzaglia's recipe pointed me in the right direction! It is easy to make tasty and creamy risotto in the pressure cooker. My whole family loved the dish; it was filling, satisfying, and tasty. Even my daughter, who doesn't like asparagus, enjoyed the bit of asparagus in this dish (it must have been the taste in combination). The moisture was just about right - any less and there would be too much sticking to the pot (next time, I might err on the side of a just a bit more water).

Ideas for the future

I should consider trying risotto like this again soon after making my tried-and-true "conference call" version to better compare. Next time, including one more strongly flavored ingredient and a bit more water would be interesting. Grilled artichokes would be an improvement, and non-frozen (grilled or not) artichokes that I could cut into pieces would be good. Olives would be nice, as would more mushrooms (maybe oyster mushrooms or large chunks of Portobello mushrooms). Sweet potato (instead of potato) and/or some greens would be great. Roasting the bell pepper would be good. A little more wine (not port) would add a nice flavor. Fresh herbs or citrus zest would be good garnishes.

I have, unfortunately, never had a whole-grain risotto, but just looked and, indeed, there are recipes for it. I found an interesting article from the Washington Post from this past February that sounds promising. It's great that I can make a no-oil risotto; I should try a no-oil whole-grain one!

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Wednesday, May 03, 2017

Vegan Macaroni and "Cheese", Leftover Black Bean Salad (for kiddo and me)

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Tuesday, May 02, 2017

Black Bean - Avocado - Tomato Salad, Multigrain Bread with Kalamata Spread and Tomato, Quinoa (Almost No Added Fat)


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Sunday, April 30, 2017

Baked Potato with Vegan "Cheese" Sauce, Seitan with Vegetables, Barbecued Jackfruit (Almost No Added Fat)

My wife and I were in Charlotte, NC for the day yesterday. We had lunch at Bean Vegan Cuisine and a very nice dinner at Fern Flavors from the Garden. My wife had a sandwich with barbecued jackfruit, and I used some leftovers with dinner.

I was in the mood for baked potato so cooked medium potatoes, intact, for 20m with the pressure steam function of my Instant Pot pressure cooker. I made the "cheese" sauce that I most recently described on March 19, and a simple seitan and vegetable saute, plus the jackfruit with lettuce.

Results

Dinner was good. I have had barbecued jackfruit and not liked it - and still don't. But the rest of dinner was good!

Ideas for the future

I should make the cheese sauce more often.

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Friday, April 28, 2017

Barley, Pea, and Lentil Soup with Green Tomato, Frisee Salad, Grilled Artichoke Hearts (No Added Fat)

I had a pre-packaged combination of barley, peas, and lentils that I bought from Whole Foods Market. The packaged suggested cooking (conventionally, not with pressure; pressure would work but would take much less time, perhaps 1/4 - 1/3 as much) with three times as much water for 23m if one wants soft grains or 10m for tougher grains.

I cooked in the prescribed ratio of 1 part to 3 parts water, plus a vegan bouillon cube, a bit of salt, and 1 1/3 cups green tomato (a medium tomato) cut into 3/8" cubes. I forgot how long I cooked for, but believe it was 20-23 minutes. I mixed in a little lemon or lime juice at the end.

I had purchased the green tomato from our local farmers' market, and also purchased some frisee, which I used along with tomato as a salad. Grilled artichoke hearts completed the meal.
Results

The soup was good! I like the textures and the light flavor that the tomato contributed.

Ideas for the future

I should make more soups with green tomatoes - but it's not always easy to find unripe tomatoes in the market. Some turmeric and cumin would also be nice. My family didn't like the bitter frisee; I love the look and enjoy the taste in small quantities.

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Thursday, April 27, 2017

Sweet Potato and Corn with Sea-Beans (No Added Fat)

I found sea-beans at Whole Foods Market yesterday; I have used them once in a great while, when I can find them, such as last June (I thought they were "sea beans" but it looks like they need a hypen in their name). I came up with the idea of using the sea-beans as punctuating flavor in a sweet potato dish. Here is what I did.


Ingredients
  • 3 medium sweet potatoes (I used my favorite, the white-fleshed Japanese sweet potato) cut into 1" or so pieces (about 4-5 cups)
  • 1/4 cup onion cut into 1/4" cubes
  • 1/2 cup corn kernels (I used frozen, but fresh is good, as well)
  • 1/4 cup sea-beans
Process
  1. I put the sweet potato pieces in my Instant Pot pressure cooker and pressure steamed for 8m. My intent was for them to be slightly undercooked, but they were actually cooked just right.
  2. In the meantime, I put the onion into a large Saladmaster stock pan, not yet on.
  3. After the pressure cooking was done, I waited a few minutes and gently released pressure, then added the sweet potato to the stock pan atop the onion.
  4. I added the corn and then the sea-beans to the stock pot and then cooked waterlessly - i.e., I covered the pan and heated it on medium high until the vapor release started jiggling, then I reduced the heat to low till the jiggle stopped. I let it cook for about 5m (normally 20m, but the sweet potato was cooked and I just needed to blend flavors and cook the onion a bit and defrost the corn.
  5. I mixed and served, along with a bagel and black beans.
Results

Dinner was good! The sea-beans can be salty, but turned out well in this dish.

Ideas for the future

I rarely see sea-beans in our grocery stores. I should continue to buy them and experiment with them when I do see them.

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Tuesday, April 25, 2017

Tomato Soup, Quinoa and Corn, Whole-Grain English Muffin with Olive Spread (No Added Fat)

My 2nd grader enjoys sometimes helping me to cook dinner. I got the book Eat Your Greens, Reds, Yellows, and Purples by DK Press from the library, and she enthusiastically picked out several recipes. We're at the end of a few days of unseasonably cool and rainy weather, so one of her choice's, that of a tomato soup, sounded good. Here is the recipe with our modifications. She did most of the cooking with some help from me!


Ingredients
  • Small onion, chopped (3/8" cubes, 2/3 cup)
  • Small carrot, chopped (3/8" cubes, almost a cup)
  • 2 ribs celery, chopped (3/8" slices, about a cup)
  • 1 clove garlic, crushed
  • 1T all-purpose flour (we used whole wheat bread flour)
  • 14 ounces canned chopped tomatoes
  • 1T tomato paste (we used the full 2T in the small can we had)
  • 1T fresh thyme leaves (I didn't have thyme so we used 2t frozen basil)
  • 1 3/4 cups vegetable stock (we used water and a vegan bouillon cube
  • Pinch of sugar
  • 1/4 t salt
  • 1/2 t freshly ground black pepper
Process
  1. Saute onion, carrot, and celery [and garlic - see note] for about 5m till soften (the recipe suggests adding garlic in the next step with flour, but I'm going to add it at the beginning) in a large Saladmaster stock pan with no oil (the book called for a traditional saute with olive oil)
  2. Stir in flour and cook for another minute
  3. Add canned tomato, tomato paste, basil, stock, and sugar
  4. Bring to a boil, then simmer on low for 25m
  5. Add salt and pepper and blend until smooth (the recipe called for returning the soup to a pan, but my Vitamix blender runs so speedily that it continues to heat the soup)
We served with quinoa and corn, along with whole grain English muffin halves topped with an olive spread (just a little, and that contributes so little fat that I will keep the description as "no added fat").

Results

Dinner was great! My daughter, who normally doesn't like quinoa, even liked that - and she suggested that maybe it was because she had helped to make it :-) . My daughter initially loved her soup but then said that it was a bit bitter. I should not have doubled the tomato paste. On her request, I went light on the onion, but a little more onion might actually have sweetened the soup - as well as a second pinch of sugar.

Ideas for the future

I wonder what tomato soup blended with a little watery avocado (maybe the large Floridian ones and not the haas variety we usually buy) might be like.  I want to get my daughter's suggested recipes and help for more meals!

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Sunday, April 23, 2017

Indo-Italian Red Lentil Pasta with Tempeh (No Added Fat)

I have heard of people making curried tomato sauces and found a simple and interesting recipe that I could easily make vegan. It calls for cooking onion, bell pepper, garlic, curry powder, and thyme till vegetables are soft, then adding stewed tomato and simmering for 5m. I thought I'd use fresh tomatoes.

I was thinking of making a rich Indian-Italian inspired tomato sauce and mix in artichoke quarters, but as I got going, I thought that I had a good collection of vegetables and that artichokes wouldn't be properly hilighted. Below is what I came up with.

By the way, a fellow Food for Life instructor, Cathy Katin-Grazzini, shared today a very nice "cheese" sauce recipe that I should try. Her website is a great resource for healthful vegan cooking.

Ingredients
  • 2 cloves garlic, finely (1/8") diced
  • 1 medium shallot, finely (1/8-1/4") diced
  • 3 spring onions cut into 1/2" lengths
  • Medium bell pepper cut into approx. 1/2" squares (about a cup)
  • 3 medium shiitake mushrooms cut into thick 3/8" slices
  • 2 medium tomatoes cut into 3/8" cubes (about 2 1/2 cups)
  • 4T tomato paste
  • 1/4 t salt
  • 1/2 t freshly ground black pepper
  • 8 leaves fresh oregano, finely (1/8") minced
  • 1/2 t turmeric
  • 1/2 t garam masala
  • 1/4 t ground cumin
Process
  1. I put the garlic and shallot into a stainless steel pan and cooked, stirring, on medium high, with no oil or water, for a few minutes till the garlic and shallot was starting to brown.
  2. I then added the spring onion, bell pepper, and mushroom, and cooked for two more minutes, stirring.
  3. I added the tomato, tomato paste, salt, and black pepper, stirred, and simmered for 15m (or longer), uncovered, on low.
  4. I added the remaining spices and oregano, stirred, turned off the heat, and served atop organic red lentil penne, along with tempeh sauteed with no oil on a cast iron pan.

Results

Dinner was good, though my daughter didn't like the sauce. I thought it was a good first try, but I should not have used cumin, the flavor of which wasn't consonant with the rest of the sauce. I knew that it would be a little tricky marrying in a reasonable way very different flavor profiles. I rarely mix Indian spices with Italian herbs.

Ideas for the future

I should try again in making a curry tomato sauce. A pinch of cinnamon may work. I might try cutting the garam masala back and adding a little asafoetida powder, perhaps, as well as a bit of mustard powder. Perhaps a pinch of salt or a tiny bit of maple syrup may work.

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Wednesday, April 19, 2017

I like roasted Jerusalem artichokes, but haven't seen anything about pressure cooking them. I thought I'd try pressure cooking for a short time (5 minutes) and making a main course, combined with edamame. Here is what I did.


Ingredients
  • Approx. half a cup of Jerusalem artichokes (sunchokes; about 2 - 2 1/2 dozen), washed and eyes removed
  • 1 cup shelled edamame (fresh or frozen; I used frozen)
  • 1 clove garlic, finely (1/8") diced
  • 1/3 t garam masala
  • 1/4 t turmeric
  • 1/2 cup water
  • 1/2 cups onion cut into 3/8" cubes
  • Medium bell pepper, roasted and then cut into 1/2" cubes (approx. 1 cup) [to roast: I put the pepper atop my gas range flame and occasionally turned it till it was mostly blackened, then put in a brown paper bag that I closed down and, after 15m [I actually had a few hours, which got it even more smoky], rinsed it under running water to remove the charred areas]
  • 1T miso
  • 1/4 t salt
  • 1/4 t garlic powder
Process
  1. I put the sunchokes, edamame, garlic, garam masala, turmeric, and water into my Instant Pot pressure cooker and cooked for 5m.
  2. After the cooking was done, I waited a few minutes and gently released pressure, then added the onion, bell pepper, miso, salt, and garlic powder; I pressed down on the miso to mix it in well.
I was out but had my wife prepare Jade pearl rice (1 part rice to 2 parts water, a vegan bouillon cube, and a pinch of salt simmered, covered, for 20m). We brought home from today's farmers' market some tasty and inexpensive baby lettuce (just $1 for a large head!), and very flavorful tomatoes, which provided for our salad.

Results

Dinner was good! We all enjoyed it. The sunchokes were reminiscent of tiny baked Yukon gold potatoes. I think that my family enjoyed the sunchokes even more than I did - they certainly were good, but I think I like the sunchokes better roasted.

Ideas for the future

I should continue to experiment with sunchokes. I think that my 5m intuition on the pressure cooking time was about right - any longer and they would have been perhaps too soft. I wonder if they would have more of a "bite" of a texture if cooked for 4m. It might be fun to mash sunchokes, but they are so small that it would take quite a quantity to have a meaningful amount of mashed sunchokes.

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