Butternut Squash and Kale Risotto in the Instant Pot


Ingredients

  • 1.5 tablespoons olive oil
  • 2 tablespoons vegan butter
  • 1 medium yellow onion or 3 shallots, finely chopped
  • 4-8 cloves garlic
  • 2 tablespoons fresh rosemary and/or 2 tbsp sage chopped (optional)
  • 3 cups short-grained white rice
  • 1 cup white wine
  • 1 large butternut squash, peeled and cubed 
  • 1 medium bunch of kale, de-stemmed and chopped
  • 6 ½ cups veg broth 
  • 1 cup vegan parmesan cheese grated, about 2 ounces
  • Lemon juice (optional)
  • Salt and pepper to taste

Instructions

  1. Sauté the shallots or onion in the oil and butter for about 5 minutes. 
  2. Add garlic and cook for about 1 minute. You can add rosemary or sage here if you wish.
  3. Add the wine, using it to deglaze the pan, and allow it to come to a simmer.
  4. Add the rice and cook, stirring constantly, until the wine is absorbed. 
  5. Stir in the broth, kale, and squash.
  6. Pressure cook the risotto at high pressure for 6 minutes, then quick release. 
  7. If there is some liquid on top, gently stir it in.
  8. Add salt and pepper, cheese, parsley/sage, and lemon juice.
  9. Serve!

Cheezy Instant Pot Potato Soup

With the spouse fresh out of the dentist’s chair, me with a sore throat, and a crusty homemade sourdough to eat, soup seemed like the way to go with dinner. Pondering the available vegetables resulted in a plan for potato soup which turned out to be an A+ choice!

Cheezy Potato Soup in the Instant Pot

Ingredients

  • 2 tablespoons olive oil
  • 1-2 medium onions, diced
  • 3-5 cloves garlic, minced
  • 6 cups vegetable or faux chicken broth
  • 3-4 lbs potatoes, peeled and chopped into 1 inch cubes 
  • 3-4 carrots peeled and sliced
  • 2 cups unsweetened soy or almond milk
  • 4 tablespoons of flour
  • ¼ cup nutritional yeast
  • 1-2 cups shredded vegan cheese
  • salt and pepper to taste

Optional 

  • Faux bacon cooked crisp and chopped
  • Chopped green onions
  • More shredded cheese
  • Croutons

Instructions

  • Sauté the onions in the olive oil in the instant pot for several minutes, then add garlic and stir for an additional few. Be sure to stir or the garlic will stick to the bottom and burn.
  • Add the broth, potatoes, and carrots to the pot. Cook at high pressure for 10 minutes, then quick release the pressure.
  • Whisk the flour into the milk and set it aside. 
  • After the pressure releases fully, add the flour and milk slurry and be sure it is well stirred. Then add the nutritional yeast. Turn the pot back onto sauté and cook while stirring until it begins to thicken (this should take about 5-7 minutes, depending on your specific pot). Then add in the cheese and stir to allow for melting.
  • Add salt and pepper to taste. 
  • Serve with desired optional add-ins and a nice crusty bread! 

Thai-Inspired Eggplant Noodles

I had two pretty eggplants from Imperfect Foods, a giant box of amazing avocados from my super cousin, and the will to cook something tasty. It was well received!

Ingredients

  • 1 lb spaghetti
  • 2 medium to large eggplants peeled and cut in small cubes
  • 2 T olive oil
  • 2 T toasted sesame oil
  • 4 cloves garlic, minced
  • 1 T fresh ginger, minced or 1.5 tsp powdered ginger 
  • 1 red pepper, diced
  • 2 cups veggie or faux chicken broth
  • 4 T soy sauce
  • 3 T balsamic vinegar
  • 2 T brown sugar
  • 2 tsp sriracha
  • 1 T cornstarch
  • 1 cup roasted peanuts, coarsely chopped, if desired
  • Baked tofu cubes, seasoned with soy sauce, and chili pepper flakes, if desired
  • Chopped scallions, if desired
  • Diced fresh avocado if desired

Process

  • Saute garlic, ginger, red pepper in the olive oil and 1 T of the sesame oil
  • Add 1.5 cups broth, soy sauce, vinegar, sriracha, and sugar and mix until sugar dissolves
  • Add eggplant and fold to coat
  • Bring to a simmer and cook covered until eggplant is soft
  • Prepare pasta per directions, then drizzle with the rest of the sesame oil
  • Whisk the cornstarch into the remaining .5 cup of broth and add to the pan
  • Continue to simmer and stir until it thickens
  • Reduce heat and cook 5-10 more minutes to allow taste to develop
  • Gently toss with the pasta
  • Add tofu, peanuts, scallions, and avocado to taste and serve