recipe

Category Archives: Soups and Stews

No-chicken Tomato Rice Soup by CoachBJ

Ingredients:

Serves: 10  Prep Time:30 minutes
Cook Time:4 minutes (pressure) or 2 hours on stove

6 cups water (reserve 3 cups to add after cooking for a 5 quart or less pressure cooker)
5 cups veggie stock (homemade or commercial no salt added)
1 (14-ounce) package extra firm tofu (prepare a day ahead, freeze first, then drain and press)
2 cloves garlic, minced
3 roasted onions, roasted in microwave, then diced
3 stalks celery, diced
1 (optional) parsnip, diced
2 carrots, diced
1 cup brown rice, rinsed (do not pre-cook)
1/2 cup dried corn
1/4 cup fresh basil, cilantro or parsley, chopped
1 tablespoon chili powder
1 tablespoon poultry seasoning
1 tablespoon dried parsley
1/2 teaspoon cumin
1/2 teaspoon black pepper (or to taste)
1/2 teaspoon paprika
1/2 teaspoon turmeric
1/2 teaspoon salt
2 tablespoons nutritional yeast
1 (14-ounce) can stewed tomatoes


Directions:

Freeze extra-firm tofu for 24 hours, thaw then press out water with a tofu press or between paper towels. continue reading »

It’s not only fun to watch the tiny sprouts appear while sprouting beans but other pluses include…it is economical to sprout and cook your own beans, beans seem to digest easier, beans are softer thus shorter cooking time and they are packed with nutrients! TRY IT, see if you have as… continue reading »

We like it, packed with protein and warms the heart! Serves: 8 Prep Time: 20 min Cook Time: 30  min 1 medium carrot, sliced 1 celery stalk, sliced 1/4 cup shallots, sliced (2 small) 2 cloves garlic, slices 3 cups vegetable stock (homemade or low sodium) 4 cups water 1… continue reading »

No Chop, One Pot Pressure Cooker Meal: Veggie Stew

Ingredients:

  • 5 cups or more as needed, homemade vegetable stock
  • 2/3 cup dried black rice, rinsed (do not precook)
  • 2/3 cup green or brown lentils dried, rinsed (do not precook)
  • 1 (16-ounce) package frozen stew vegetables
  • 3 Tablespoons dried minced onion
  • 2 Tablespoons Worcestershire sauce, low sodium
  • 1 Tablespoon dried basil
  • 1 Tablespoon celery flakes
  • 2 teaspoons garlic minced
  • 1 teaspoon black pepper
  • 1/4 teaspoon liquid smoke

Directions:

Place all ingredients in the pressure cooker. Bring the pressure up to medium, cook for 4 minutes. Then take cooker off hot burner and let rest for 10 minutes. If needed, quick... continue reading »

Manhattan No-Clam Chowder

Ingredients:

  • 2 cups water
  • 1 tablespoon garlic minced
  • 1 onion, diced
  • 2 carrots, diced
  • 2 stalks celery, sliced
  • 2 potatoes, diced with skin
  • 8 ounces Shiitake mushrooms, diced
  • 1 tablespoon parsley
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon dried savory
  • 1/2 teaspoon paprika
  • 3 tablespoons nutritional yeast
  • 2 tablespoons tomato paste
  • 1 teaspoon oregano
  • 1 bay leaf
  • 1/2 teaspoon thyme
  • 1/2 lemon, juice
  • 1 1/2 sheets nori roasted seaweed, crumble
  • 1 (28 1/2-ounce) can crushed Italian plum tomato
  • 1/2 cup dry sherry

Directions:

Prepare all vegetables. Shiitake mushrooms chopped have the same look and texture as clams. Place all ingredients, except sherry, in the pressure cooker. Cook on medium... continue reading »

Ethiopian Cabbage Stew

Ingredients:

  • 1/2 head medium red cabbage, shredded
  • 2 potatoes large sweet potatoes, mashed
  • 1 large onion, diced
  • 1 (14 1/2-ounce) can cooked kidney beans, no salt added
  • 1 (28-ounce) can Fire roasted diced tomatoes, no salt added
  • 3 cups or more homemade vegetable stock
  • 3 tablespoons peanut butter powdered (PB2)
  • 2 cloves garlic, minced
  • 2 tablespoons (1″ fresh) ginger, minced
  • 1 teaspoon turmeric
  • 1 teaspoon dry mustard
  • 1 teaspoon oregano
  • 1 teaspoon basil
  • 1/2 teaspoon pepper
  • 2 tablespoons Berbere

Directions:

Shred cabbage and set aside. Cook sweet potatoes in the microwave (about 6 minutes) or bake in oven. Scoop out cooked potato from skin and mash with fork. In a soup pot... continue reading »

Butternut Squash, Potatoes, and Apple Smooth Soup

Ingredients:

  • 2 cups 2″ cubed, medium butternut squash
  • 3 medium sweet potatoes, cubed
  • 1 potato, cubed
  • 1 stalk celery, sliced
  • 1 small onion, diced
  • 2 teaspoons ginger minced
  • 1 apple, cored and cubed
  • 1/2 teaspoon turmeric
  • 7 cups or more, as needed, homemade vegetable stock (divide)
  • 1/2 cup almond milk

Directions:

Prepare the fresh squash: To soften the skin of squash, pierce and place in microwave for about 4 minute; after cooling, cut in half and scoop out seeds; cut into quarters... continue reading »
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