Veggie Bean Barley Soup in the Pressure Cooker

Image of barley soup in a ladle.
Soup Season!

I love soup in the cold months, especially on a rainy day. Do you? This hardy soup is easy and can be frozen, as well. It can be cooked in a pressure cooker (or Instapot) or a standard pan.

Ingredients

  • 10 cups of vegetable broth or water and broth mix
  • 1.5 cup uncooked barley
  • 2 tablespoons of olive oil
  • 1 onion, diced (sauté in the olive oil if desired)
  • 2 cans canned diced tomatoes
  • 2 carrots, peeled and sliced
  • 2 stalks celery, chopped
  • 2 zucchini’s, chopped
  • 1 onion, chopped
  • 2 tablespoons of dried parsley
  • 1 bag of frozen corn kernels
  • 3 cups cooked navy beans (or 2 cans)
  • Salt and pepper to taste

Process

Sauté onions in olive oil if desired. Add onions, oil, and other ingredients except corn, beans, salt and pepper to the pressure cooker. Bring to high pressure and cook 10 minutes. Lower temperature to low and bring pressure down. Add corn and beans and continue to simmer until cooked. Add salt and pepper to taste.

Delicious!

Apple, Persimmon, Cranberry Crisp

 

When two friends show up with gifts – one with persimmons and one with apples, it must be time to make a pie!

Ingredients

Filling

  • 5 persimmons, peeled and sliced
  • 4 apples, peels and sliced
  • 1 cup dried cranberries
  • 1 lemon, juiced
  • 3 tablespoons turbinado sugar
  • ½ teaspoon ginger
  • 2 teaspoons cornstarch
  • 1 teaspoon lemon zest

Crumble

  • 1 cup flour
  • 1 cup oats
  • 8 tablespoons vegan butter
  • ½ cup turbinado sugar
  • ½ teaspoon salt
  • 1 teaspoon cinnamon

Process

Mix all filling ingredients and place in a deep pie pan or baking dish.

Mix all crumble ingredients and cut butter in (or mix and pinch with hands) until evenly distributed and sprinkle over the filling mix (note: I pressed it down a little too much on this one).

Bake at 400* for 35 minutes. Add time until the crumble is browned.

No Bake Choco Coco Peanut Protein Cookies

This recipe, adapted from Minimalist Baker, really could not be easier! They are delicious, simple to make, very rich, and even give you some protein!

Ingredients

Oops, forgot the coconut for the picture!
  • 1/2 cup maple syrup
  • 5 Tbsp oat or other non-dairy milk
  • 6 Tbsp coconut oil 
  • 6 Tbsp unsweetened cocoa powder 
  • 2 1/2 cups oats 
  • 2/3 cup peanut butter
  • 1 tsp vanilla extract
  • 1/2 tsp sea salt
  • 1 cup mini vegan chocolate chips 
  • 1 cup shredded coconut 
  • 1/2 cup vegan protein powder
  • 1/4 cup turbinado sugar

 

Instructions

  1. Line a baking sheet with parchment paper.
  2. Place maple syrup, oat milk, coconut oil, cocoa powder, and vanilla in a medium saucepan and bring to a low boil over medium heat, whisking periodically. Allow to boil for 1-2 minutes. 
  3. Place dry ingredients, except sugar, in a large bowl and mix.
  4. Add peanut butter and the prepared chocolate sauce and mix in.
  5. Make balls of the batter (or use a scoop for ease) and place on the parchment. 
  6. Sprinkle with turbinado sugar.
  7. Place baking sheet in the refrigerator for an hour.
  8. Eat!