¼cupmaitake mushroompeeled into strips(Or 1 cup sliced any mushrooms that you have)
1cupchopped beet greens
1cupchopped kalestems removed
¼cupshelled English peas
1 ½cupsasparaguscut into 1-inch pieces, leaving the tips intact
1cupbroccoli florets and stems
2 to 4ouncestempehLemon juicevinegar, or tamari (choose one)
Saute onion for 1 minute. Add the garlic and ginger and saute another minute, adding 1 tablespoon of the broth or water. Stir well. Add the mushrooms and greens and another 3 tablespoons of liquid.. Set your pressure cooker to 2 minutes at low pressure. If you don’t have low pressure, set it for 1 minute at high pressure.
Quick release the pressure, opening the lid, tilting it away from you. Add the remaining ingredients and the rest of the liquid. Set the cooker for another 2 minutes low pressure. If you don’t have low pressure, this time set the cooker for 2 minutes high pressure so that the second batch of vegetables gets cooked through.
Quick release the pressure. Open the lid, tilting it away from you. Add a squeeze of lemon juice, tamari or vinegar. Drizzle on tahini, if you like it. Personally, I love it!
Don’t be afraid to add any leftover vegetables you may have, adjusting time and liquid as needed.