Waterless Seitan, Potato, and Green Beans with Garlic Simmer Sauce; Israeli Couscous with Peas (Almost No Added Fat)

I decided to make a waterless dish in a large Saladmaster stock pan. I cooked waterlessly some potato and seitan - i.e., I put in garlic, onion, seitan, diced Yukon Gold potato, and frozen green bean pieces, 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. I like Frontera Foods' conveniently packages sauces; nevermind that they describe them as appropriate for carnivorous dishes, these are good for plant-based dishes and are reasonable in fat content. I used one of their garlic sauces and mixed it in to the dish, then cooked, stirring a few times, for another minute or so.

I also made an Israeli couscous dish by sauteing a bit of onion, then adding a cup of the Israeli couscous, 1 1/4 cups water, 3 leaves of kale (roughly hand torn -skipping the stems, which I put in our compost bound container - into about 3/4" pieces), a few shakes of salt, 1/8 t or less of turmeric, and about 1/3 cup of frozen green peas. I brought to a boil and cooked on low heat, covered, for about 8-10 more minutes.

Results

Pending

Ideas for the future

Pending

Field Peas with Brussels Sprouts and Red Chard, Volcano Rice (No Added Fat, Gluten Free)

I had some dried field peas; I made a dish with them a month or two ago and thought I'd make another one. I read an article extolling their virtues and suggesting a 30m cook time. I tried 6m under pressure.

I soaked about 3/4 cup of field peas for about 5 hours then drained, covered with enough water to just cover, and cooked along with a cup of chopped red chard (chopped into 1/2" squares) for 6 minutes under pressure. In the meantime, I cooked 1/2 cup of Brussels sprouts by briefly putting them in the blender.  started heating a Saladmaster stock pan under medium heat with 1/8 cup of onions cut into 1/4" cubes, then added the Brussels sprouts once the onion was warm. 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.

I combined the cooked field peas, Brussels sprouts, and pinches of garam masala, turmeric, cumin, salt, lemon pepper, and garlic powder, along with a tablespoon of Meyer lemon juice and about 2 T of additional raw onion chopped into 1/4" cubes. I served with volcano rice and a macadamia nut milk smoothie with blueberry and mango.

Results

The meal came out well, though I think it could have been more flavorful. My wife quite liked the meal.

Ideas for the future

A little bit of jalapeno or hot sauce would work well with the main course. I should experiment with cooking chopped Brussels sprouts more, perhaps mixing in a sauce of some sort.