Thursday, January 13, 2011


This recipe came with my pressure cooker when I bought it.
It's one of my favorites.
The flavors are amazing.

1-1/2 cups chopped onion
1 cup diced (1/2 inch) carrot
1/2 cup sliced celery
3 cloves garlic, peeled and minced
2 tsp Italian Herb blend divided
6 cups water
1 pound dry white beans, rinsed and picked over ( I used a combination of
navy beans, white and red kidney beans)
1 bay leaf
4 cuts vegetable broth or stock
2 14 oz cans diced tomatoes with juice
1 tsp sea salt
1-1/2 cups small macaroni ( used brown rice elbows)

Select Saute and add oil to the cooking pot, heat oil for 3-4 minutes.
When oil is hot add the chopped onions, carrots, celery, garlic and 1 tsp of
the Italian herb blend. Saute stirring for 4-5 minutes, until the onions
are softened and translucent. Add the water, dried beans and bay leaf.
Cover and lock lid in place. Select High pressure and set timer for 35
minutes. allow pressure to release naturally, about 20 minutes.

When the float valve drops turn off. Remove lid. Stir in broth/stock,
tomatoes and there juices, salt and the remaining tsp of Italian herb blend.
Select brown setting, when liquids boil add pasta and cook according to
package directions.
Discard bay leaf before serving.

You can garnish with freshly chopped parsley.

Eat and enjoy

Wednesday, January 5, 2011

Thanksgiving meal

Ok so this is really late but this was my thanksgiving meal.

First roasted vegetables, you can use any you like.
I used:
  1. Broccoli
  2. Carrots.
I roasted the veggies for about an hour with just a little oil and balsamic vinegar.

I made mashed potatoes, celery root, and cauliflower in the pressure cooker with about a half cup to a cup of veggie broth, took about 8 minutes total. After the pressuring is done, I added about a quarter cup of toffuti cream cheese and some plain soy milk to make it creamy. The I seasoned with Salt and Pepper. You can use how ever much of the potatoes, celery root, and cauliflower, you can also add other root veggies to the mix.

Next the roast, the roast I used was the Celebration Roast Field Roast.
What I did was defrost vegan puff pastry, and carmalized onion and garlic.
Then I put the carmalized onion and garlic on the puff pastry then put the roast on it, and wrapped the puff pastry around it.
Bake for about 25 minutes or until the puff pastry isn't doughy looking.

The last thing is the stuffing.
I bought a pack of stuffing mix bread crumb, with no flavor.
I mixed that with celery, onion and garlic, cooked down with some veggie broth until soft, then season how you like it.
Plate it all up and eat.

It's been a while

Yea it's been a while since I last updated, but with in the next few days I'll be adding quite a few recipes and a few food reviews, so bear with me