Garden Yummy – Creamy Carrot Ginger Soup

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I had sort of forgotten about the carrots in my garden, because it didn’t look like they were doing anything. But, when I went out the other day to remove the greens, I found that I had several pounds of carrots. Today, I decided to whip up some good fall soup with them. I made this recipe in the pressure cooker, but it could easily be made in a regular pan or even crockpot.

Ingredients

  • 6 large carrots, chopped into 1/2 inch slices pieces
  • 1 onion, chopped into medium chunks
  • 1 T fresh ginger, minced
  • 3 cups of vegetable broth or water plus vegetable broth powder
  • 1 T curry powder
  • 2 tsp turmeric
  • 1 14 ounce can coconut milk
  • 1/2 cup nutritional yeast flakes
  • salt and pepper to taste

Preparation

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Place carrots, onion, ginger, curry powder, turmeric, and broth (or broth powder and water) in pressure cooker. Bring pressure to high and cook for 10 minutes and then turn off cooker and let pressure dissipate.

Remove lid and puree with stick blender, or in food processor if needed. Add coconut milk and nutritional yeast and blend briefly. Return to heat and simmer if needed. Salt and pepper to taste.

We had this with rye bread and it was quite tasty.

Flash Fire Nachos – A Vegan Recipe

Food styling and picture by Ms. E of the VeganAsana family.

Food styling and picture by Ms. E of the VeganAsana family.

Mmmmm… nachos. Yay… pressure cooker! We like beans. Had you guessed?

Ingredients

IMG_1065web1 lb pinto beans
1 medium onion chopped
1-2 
jalapeños, halved
1-2 stalks celery, chopped
2 T turmeric
2 T chili powder
2 T cumin
2 T vegetable broth powder
Water
1/2 cup nutritional yeast
2 T olive oil
Salt to taste
Nacho chips
Romaine lettuce
Salsa

Process

Throw beans, onions, celery, jalapenos, chili powder, turmeric, cumin, and vegetable broth powder into the pressure cooker. Add 2 T olive oil and water to about 2-3 inches above beans.

Place lid on cooker and bring to high pressure. Allow to cook 25 minutes. Turn off heat and allow the cooker to naturally depressurize. After it is safe to open, check beans to see if they are soft. If not, return to heat and cook longer (with or without lid).

Once beans are nicely soft, drain off most of the water and use a stick blender or food processor to blend the bean mix, adding nutritional yeast gradually.

Serve with nacho chips, lettuce, black olives, salsa, etc.

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Split Pea Soup – A Vegan Pressure Cooker Comfort Food

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It’s starting to get cool out, so you know what that means! SOUP!
I love a bowl of soup in the fall or winter, and split pea is a crowd pleasing (though not horribly photogenic) star in my house.

Ingredients

2 pounds dried split peas
1 large onion, diced
6 carrots, peeled and sliced or 1 bag baby carrots
8 cups vegetable broth
2 cups non-dairy milk (or 2 more cups broth or water)
1 T liquid smoke
2 T olive oil
Salt and pepper to taste
optional seasonings: 1/2 cup fresh chopped kale, 1/3 cup chopped basil, 4 minced garlic cloves

Process

If you have the time, you can sauté the onions and garlic until soft or caramelized and go from there. If not (as I did not last night), you can just throw it all in with the beans.

Add beans and sautéed or raw vegetables and remainder of ingredients except salt, pepper, and non-dairy milk to pressure cooker. Bring to high pressure. Cook for 10-12 minutes and then remove from burner to allow to naturally depressurize.

Pour in the non-dairy milk and salt and pepper to taste. Serve with fresh bread, salad, or fruit.  Yummy.

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