Giant Peruvian Lima Beans with Purple Potato and Mixed Greens, Brown Jasmine Rice with Roasted Corn and Zucchini, Herbed Tofu w Vegetables (No Added Fat, Gluten Free)
I am preparing meals for some clients tonight. Typically, I just eat a little bit of each of the dishes over time as dishes become ready, and this becomes my dinner. Tonight, I decided to put several dishes together and, as otherwise usual, eat a plate of food.
Tomorrow, by the way, I'm expecting a second Instant Pot pressure cooker - this one is a "smart" one that can be precisely controlled with scripts that can then be shared. Alas, I don't have a smart phone or tablet, so, for me for now, it will just enable me to prepare two pressure-cooked simultaneously, great for home, client meals, and my classes.
I will detail the main bean course below and estimate quantities for my usual 2 or 3 servings, though I made much more since it was for a client, as well. Here is what I did:
Ingredients
- 1 cup Giant Peruvian Lima Beans rinsed and soaked overnight
- 3 medium purple (or Yukon Gold) potatoes cut into quarters (approximately a cup)
- Vegan bouillon cube
- 1 cup frozen or mixed chopped greens of choice (I used mustard, collard, and kale)
- 1/2 t fresh squeezed lemon or lime juice
- (optional) 1/4 t (or to taste) salt
- (optional) 1/8 cup onion, chopped to 1/4" cubes
- I rinsed the beans then added enough water to just cover them, as well as the potato and bouillon cube, and cooked for 23 minutes in my Instant Pot pressure cooker.
- I let the pressure cooker cool a bit for a few minutes, then slowly let the pressure out.
- I added the greens and lemon juice. My client prefers bland food with minimal salt, so I added nothing else, but did add some salt and onion powder at the table.
I also made some brown Jasmine rice (1 part rice to 2 parts water, along with a vegan bouillon cube; I put it in my Zojirushi rice cooker in the brown rice setting but otherwise could be simmered stovetop for 45m). When the rice was ready, I mixed in some roasted corn kernels and fresh zucchini. Finally, I had some pressure cooked tofu (tofu, carrot, water, and bouillon cube cooked at low pressure for 3m; fresh celery and a little salt added before serving).
Results
Dinner was good - I hope that my clients will enjoy these and other dishes that I am preparing for them. I need to keep these tasty giant Peruvian lima beans in stock - I think that this is my first experience with them, and they were nice, soft, and creamy. The beans went great with the potato.The tofu was good, though I wish that I had also cooked the celery. The rice was good; I'm not used to sticky rices, but still enjoyed this.
Ideas for the future
The beans were fairly soft and I am sure that I could have gotten away with a shorter cooking time, perhaps 15-18 minutes. The potato was fine but also soft - it would have been fine in 15-18 minutes, too, I suspect. I only added vegetables to the rice because my clients like it that way, but plain rice would have been good with this combination.
Labels: Beans, Gluten Free, Instant Pot, Kale, No Added Fat, No Onion or Garlic, Tofu
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