If I didn’t need to eat I’d probably stay out of the kitchen and rarely come up with any new recipes. Honestly, many of my recipes are just reinventions of something else. That is pretty much what my vegetable dishes are because I use what’s fresh and what looks good, and that makes cooking both easy and delicious.
The following 2 recipes resulted from such experimentation. I am sure that the simplicity of these dishes does not describe the kind of alchemy that ensues. It reminds me of spinning straw into gold. Fresh ingredients make all the difference. While you may no longer be able to get fresh green beans, you can still likely get the ingredients for the other recipe.
Here are two of my latest creations, the best that I can recall. (No, I did not immediately write these down which as a recipe writer/developer is a no-no but I have been busy.)
I asked on Facebook about other combos that people like and here is what they said:
tomatoes, basil and garlic; a couple of varieties of squash, cooked in broth with apple; cauliflower, kale, corn, asparagus, white beans, a dash of tamari and a little red pepper; Chinese spicy beans over rice and roasted -purple cabbage, sweet onions, carrots, golden beets, zucchini, garlic, Braggs no salt seasoning and olive oil. The possibilities are endless.
Simply Pressure Cooked Sweet Potatoes, Tempeh and Kale
(gluten-free, vegan)
Serves 2 to 4, depending upon who is eating
2 minutes high pressure; quick release; 1 minute high pressure; quick release
1 teaspoon oil, if you use it
8 ounces tempeh, cut into cubes (about 20 to 24 pieces)
1 to 3 teaspoons tamari or Bragg liquid amino acids
1 medium sweet potato, peeled and cut into 1-inch pieces
2 cups kale leaves without stems and ribs, sliced thin
¼ to ½ cup vegetable broth
Garlic, onion, other aromatics that you like such as Moroccan or Berber spice
Grating of lemon zest and squeeze of lemon juice
Chopped fresh herbs such as Italian parsley or cilantro
Heat the pressure cooker over medium heat. Add the oil, if using, and the tempeh. Saute for a minute or so. Add the tamari or Bragg and a couple of tablespoons of the broth. Cook for another minute, stirring occasionally. Add the sweet potatoes and the remaining liquid (add aromatics now if you are using them). Bring to high pressure over high heat. Reduce the heat to low to maintain pressure for 2 minutes. Quick release the pressure, opening the lid, tilting it away from you. Add the kale and bring back to high pressure for 1 minute. Quick release the pressure. Open the lid carefully, tilting it away from you. Serve, with the lemon zest and juice, garnished with herbs.
Simply Pressure Cooked Onions, Mushrooms, Tofu. Red Pepper and Green Beans
(gluten-free, vegan)
Serves 2 to 4, depending upon who is eating
1 ½  minutes high pressure; quick release; 1 1/2 minutes high pressure; quick release
1 teaspoon oil, if you use it
1 medium onion, sliced or ½ cup sliced green onions
4 to 6 medium crimini mushrooms, sliced
8 ounces tofu, cut into cubes (about 10 to 12 pieces)
1 to 3 teaspoons tamari or Bragg liquid amino acids
½ cup diced red, or other colored, pepper
½ cup green beans, stem ends removed and cut into 1 to 2 –inch pieces
¼ cup vegetable broth
Heat the oil in the pressure cooker, if you are using it. If not, heat the cooker and add the onions and mushrooms. Saute (or dry sauté) for 1 minute. Add the tofu and tamari or Bragg, and sauté another minute. Add the stock and lock the lid on the pressure cooker. Bring to high pressure over high heat. Once at pressure, lower the heat to maintain the pressure for 1 ½ minutes. Quick release the pressure. Add the green beans and lock the lid on again. Bring to high pressure for another minute and 30 seconds. Quick release the pressure. Serve hot over grain of your choice (pictured here over brown rice).
Trailmomma says
I just received my instant pot yesterday and am trying to find great gluten free and vegan recipes. Is this recipe for the traditional cooker? I am learning the terminology a bit as I go and I was just a little confused by reducing to low after it reaches high.Â
Thanks!
Jill Nussinow says
Trailmomma,
I hope that by now you have figured out how to use the cooker. On the Instant Pot, you just set the time and there are no adjustments to make. The pot will do that for you.
Regarding gluten-free, vegan recipes, my book The New Fast Food has 150 vegan recipes, of which 138 are naturally gluten-free.
I hope that this helps.
Dr. F. A. Young, Esq says
Jill will definitely try this as soon as I get back to the states. Haven not found kale here in Jeddah lately. Will try to substitute with collards.
Heather is one of my favs. Nice to see you and her collabing.
Peace
Jill Nussinow says
Thank you for your comment Ann. Happy to hear that we both have the same things in our frig. Keep on pressure cooking.
Ann Jones says
I made the Sweet potatoes, Tempe, and Kale recipe today. My husband and I loved it. It was very easy and I happened to already have all the ingredients. This is a keeper. That’s so much!