My passion for the pressure cooker intensifies.
Let me back up. I didn’t even know I wanted a pressure cooker until I read this post on Choosing Raw. As my husband says: “ATC!” (Add to cart). I did. And I put it to work this holiday season!
A couple of days after Christmas I was desperate for a day of green eating. I started with a green smoothie
Almond milk, spinach, avocado, vanilla protein powder, hemp seeds, ice and coconut water.
For a green lunch I opted for leftover soup from Christmas Eve (when spur of the moment, I decided I wanted to make a split pea soup for our holiday visit with friends; I grabbed my copy of Great Vegetarian Cooking Under Pressure off the bookshelf and opted for the Split Pea Soup with Herbes De Provence recipe).
Delicious on Christmas Eve and equally delicious for lunch a few days later. (I followed the recipe exactly, except for one thing: I had a jar of Herbes de Provence on hand so I used 3 t of that, instead of the single t each of basil, oregano and rosemary.)
Green dinner? I took a look in my refrigerator and spied kale (no surprise there, right?) I grabbed Great Vegetarian Cooking Under Pressure to see if there might be a kale soup recipe. Not exactly, so I opted for the Quinoa Vegetable Soup recipe, with a few modifications:
- Safflower oil
- 5 small cloves of garlic
- Low-sodium vegetable broth
- Fresh mushrooms
- Green peppers instead of carrots
- Kale instead of celery
- Green lentils instead of split peas
- Finished with 1 t of sea salt, 1 t of black pepper and the juice of one lime.
This soup rocked my green world!
Do you cook with a pressure cooker? What’s your favorite pressure cooker recipe?
