I hope you have received your new Instant Pot, many people took advantage of the smoking deal on the Instant Pot (IP) the other day. Today many of you have or will receive your new Instant Pot, I received my 2nd one. I look forward to having both on hand for those days when one is just not enough. Continue reading “Plant-based cooking shows and tips for your new Instant Pot”
- 1.5 cups veggie broth
- 1 cup whole wheat couscous
- the juice of 1 lime
- 1/2 cup tomatoes chopped or grape tomatoes cut in half
- 1/2 onion chopped
- 1 cucumber chopped
- 1/4 cup fresh cilantro chopped
- 1 avocado chopped
- salt and pepper to taste
- Bring the veggie broth to a boil. Add the couscous and stir. Then turn off the heat, remove from the heat and cover the pot. Let it stand while chopping the produce.
- Add all chopped produce to a large bowl.
- Let the couscous cool and fluff with a fork.
- add cooled couscous to the large bowl of chopped produce, then squeeze the lime juice over the top, stirring often. Add the cilantro and season with salt and pepper to taste.
- best when served chilled.
I am finally trying out a recipe from VEGAN UNDER PRESSURE by Jill Nussinow…Kitchidi. It’s basically mung beans and rice. I needed to cook something and I just picked the first recipe that worked with the ingredients I already had in the house. This is the first time I had chance to use my veggie broth base I made a few weeks ago,it’s been in the freezer.
It turned out really well even though I used ground cumin and ground mustard. I also used dry rice and beans, instead of soaked. Make sure you add extra water (or broth) and extra time if you use dried ingredients. I forgot to add extra water…oops. Use 2.5 cups or more of water for dry ingredients and cook for at least 22 minutes.
If you are ready to order an Instant Pot pressure cooker, just click on the link to shop my Amazon.com affiliate site. (This will support me at no cost to you).
I was really excited when I saw this video on Facebook because I had been craving sandwiches. Today I finally got the opportunity to try out the recipe and I am glad I did. Craving satisfied!
chickpea avocado sandwich mix
- 2 cans chickpeas (or the equivalent of dry beans prepared at home, this is what I did)
- 2 avocados
- Juice of 2 lemons
- Salt to taste (optional)
- Add ingredients to the food processor and mix until desired texture.
Make a sandwich with the mixture as a replacement for meat and condiments.
- Ezekiel bread (found in the refrigerated or freezer section at your grocery store)
- mix from above
- Tomato (picked fresh from my garden today)
- Broccoli sprouts (freshly sprouted at home)
- Spinach (I forgot to add the lettuce, oops)
I love having this disc holder for my food processor.
- 1 onion chopped
- 1 TBSP minced garlic
- 1 cup brown rice
- 1 cup dry black beans
- 1 can roasted green chilies
- 1 TBSP cumin
- 1 TBSP onion powder
- Approximately 5 cups liquid (water or vegetable broth)
Push the “sauté” button on your Instant Pot, add the chopped onion. Add water or veggie broth up to 2 TBSP at a time as needed to sauté. Add the garlic after the onions start to get translucent. Add the remaining ingredients.
Add liquid (water or vegetable broth) until the rice and beans are covered with water plus water to your first knuckle (stick your finger in until you touch the rice mixture, water should be above your fingernail, and below your first knuckle).
Press the Manual button and cook for 25 minutes sealed. Use natural release.
***do not add salt until after the dry beans have finished cooking, then add to taste
Note: if you do not have an Instant Pot you can cook your brown rice in a rice cooker or you normal way of cooking it with the added onion, garlic, and spices. When its done add a can of black beans. If you make your own black beans in a crock pot, throw a batch together. Not a bad idea to put some in the freezer for next time.