Stew with Jade Pearl Rice (No Added Fat)
(Since the sweet and other potatoes were organic, I left the peel on; otherwise, they should first be peeled.)
- 1 cup small (about 1 inch long) fingerling potatoes
- 2 1/2 cups butternut squash, frozen cubes approx. 3/4"
- 2 cups sweet potato cut into 5/8" sections the length of the potato, and then quartered
- 2 cups of a heirloom variety of potato similar to Yukon gold plus another 2 1/2 cups Yukon gold potatoes (or a total of 4 1/2 cups Yukon gold), cut into 5/8" cubes
- 3 cloves garlic cut roughly into 1/4" cubes
- 1 cup water
- 4 cups carrots, cut into 3/8" chunks
- 3 cups onion cut into 1/2" chunks
- 1T ginger, diced to 1/4"
- 1/2 cup broccoli stalks, cubed to 1/4" pieces
- (Optional) 1/2 cup stewed tomatoes; 1 cup green tomato cut to 3/4" cubes could be substituted, or the tomato could be skipped entirely
- Vegan bouillon cube
- 1/2 t salt
- 3 cups boiling water
- (Optional) 1/2 cup dry red wine (I omitted because I didn't have any small open bottles, but wine adds a nice subtle flavor, and the heat removes almost all of the alcohol)
- 3 cups mixed bell peppers (different colors add to the presentation) cut into 1/2" chunks
- 16 ounces (2 boxes of my favorite brand, WestSoy) seitan strips cut into 3/4" pieces
- (Optional) 1/4 cup nutritional yeast
- (Optional) 1 cup (compressed) baby spinach leaves
- 3T lemon sage (basil can be substituted)
- 1/4 t dried oregano
- 1/4t freshly ground black pepper
Potatoes or sweet potatoes take 7-9 minutes to cook in my Instant Pot pressure cooker when cut into cubes; frozen chunks of butternut squash take 10-12 minutes; broccoli stalks take 3-4 minutes; carrot chunks, onions take 2-3 minutes; and bell pepper chunks take 1-3 minutes. I wanted the vegetables crispy and knew that I could simmer further to soften, if necessary, so aimed to undercook the recommended times a bit. Here is what I did.
- I put all of the potato, squash, sweet potato, the 3 cloves roughly cut garlic, and the cup of water in the electronic pressure cooker and set on high for 3 minutes.
- To avoid overcooking, I quick release the steam then added the s a bit. I was surprised - all the ingredients were definitely done and maybe a bit too soft. I was going to add the other ingredients and then return to pressure cooking, but instead just emptied the pot and saved the cooked vegetables.
- I put the carrot, onion, ginger, broccoli stalk, stewed tomato, bouillon cube, salt, and boiling water into the empty pressure cooker and cooked on high for 2 minutes
- I quick release the steam, then added the bell pepper, seitan, nutritional yeast, herbs, and black pepper.
- I added the baby spinach and stirred. Spinach cooks down nicely but all it needed in this stew is to be stirred in and allowed to sit for a few minutes before serving.
I was delighted that the family to whom I took the food all seemed to enjoy the meal, even the young children. My finicky daughter didn't like the stew, but my wife and I did. It had just the right amount of liquid - less and it wouldn't have been a stew.