- Plantain cut into 1/2" slices then quartered
- Medium sweet (or other) onion cut into 1/2" cubes
- Kernels stripped from one cob of corn
- Green tomato cut into 3/8" cubes
- 4 kale leaves
- 1 clove garlic diced
- Vegan bouillon cube
- 1/8 t salt
- 1/4 cup water
Aside from chopping vegetables, it was a very easy dinner. I just put all the ingredients in the Instant Pot
pressure cooker and cooked on high pressure for 3 minutes. When I was ready to serve, I slowly let out any remaining pressure and served.
I also made jade pearl rice by sauteeing a bit of onion, ginger, and carrot in a dry pan just for a minute or so, then adding 1 part rice, 1 1/2 parts water, 3 ounces tempeh cut into 3/8" cubes, and a vegan bouillon cube. I brought to a boil then simmered on low heat, covered, for 20 minutes.
Finally, I served a salad of bell pepper and tomato. I topped it with a watermelon pico de galla that I had purchased from Whole Foods Market, as well as an olive.
Dinner was good! I think that I had just the right amount of water so that the vegetables came out cooked but not watery. A little bit of heat, like jalapeno, would have been welcome, but the main course was good the way that I prepared it.
Ideas for the future
I love how versatile jade pearl rice is, and look forward to experimenting more with it. Green tomato as well as plantain cook well in the pressure cooker, and I should try new dishes with these ingredients.
Labels: Instant Pot, Kale, No Added Fat, Tempeh