Veggie Queen Cooks Under Pressure with John Ash

I am rushing off to the farmer's market to buy ingredients so that I can appear on the radio this morning. I will be demonstrating live, how to use a pressure cooker to make 2 of the recipes on my DVD Pressure Cooking: A Fresh Look, Delicious Dishes in Minutes. I will be on KSRO, 1350 am here in Sonoma County, on the Good Food Hour with John Ash and Steve Garner at 11 am PST.

I will be making Shane's Fabulous Lentil Soup and Market Fresh Breakfast Tofu, Potatoes and Vegetables. I have not yet done live radio pressure cooking but I am sure that all will go just fine. It's a beautiful day and we will be out at Bassignani's Nursery in Sebastopol on a live broadcast.

I am really excited to see what gems appear at the market this morning to go into my vegetable dish. That surely will help relieve the pressure.

Pressure Cooked Hoppin' John to Start the New Year

Take a look at my blog post on my other blog (http://www.theveggiequeen.blogspot.com) for my version of Hoppin' John which I call Jumpin' John because I obviously do a vegan (no ham bone) version. It tastes great.

Happy New year to y'all.

The Veggie Queen's Black Lentil, Winter Vegetable and Wild Rice Soup

For many people, including me, yesterday was a cold day. I am not complaining but 40 degrees F. for us Northern California weather weenies is cold. But it's perfect soup weather. And if you've read any of my blog posts, you know that it's likely that I will pull out my pressure cooker and get to work making a fast soup.

I actually spent a bit more time (maybe 2 more minutes) thinking about this soup because I would have preferred barley but my husband doesn't really like it, or at least he doesn't think that he does. He actually prefers white rice but I'm not using that so...

Wild rice seemed like a happy compromise. I also wanted to use lentils and the black ones called to me. They are called Beluga black lentils because they look like caviar. I realized that my soup was going to be awfully dark, so I also added carrot, parsnip, celery and celery root, along with purple potatoes. After the initiail cooking, a peeled and ready to use kabocha squash showed up on my doorstep (you ought to see what shows up here -- usually edible, delicious and free) and that also got added.

Here is my best stab at the recipe. It's a highly adaptable soup so take what you like and leave the rest.

Takes 20 minutes at high pressure with a natural pressure release.

Black Lentil, Winter Vegetable and Wild Rice Soup

Makes about 2 quarts

1 tablespoon oil (optional)

1 medium onion, diced

3 cloves garlic, minced

2 stalks celery, diced

1 bay leaf

2 medium purple potatoes, diced

1 small parsnip, diced

1/2 cup diced celery root (also called celeriac)

1 medium carrot, diced

1/3 cup black beluga, or other, lentils

2/3 cup wild rice

6 cups homemade vegetable stock

1 1/2 cups diced squash

Salt, pepper and herbs to taste

Add the oil to the cooker over medium heat. Add the onion and saute for a minute or 2. Add the garlic and celery and saute another minute. Add the remaining ingredients except squash,salt, pepper and herbs and lock on the pressure cooker lid. Bring to high pressure, then lower the heat to maintain high pressure. Cook for 20 minutes. Let the pressure come down naturally.

Open the lid carefully and add the squash, salt, pepper and your favorite herb blend. I used organic vegetable rub but Italian or your favorite seasoning would be good, too. This is a blank canvas, waiting for you to add color.

Lock the lid back on and bring to high pressure for another 3 minutes, or simmer on the stove top until the squash is done. Quick release the pressure. Serve hot. If you have any fresh green herbs such as parsley, cilantro or chives, they would make this soup look and taste even better (than it already is).

Do NOT do what I did, which was stir the soup and then put it back on the heat. The cooked lentils will sink to the bottom and burn.

Add more stock or water, if the soup is too thick. I like mine thick. It's a meal in a bowl. Serve with salad and/or bread.

Enjoy.

Pressure Cooking Fresh As Often as I Can

Last week I was pressure cooking Eggplant in Tomato Sauce which took all of 3 minutes at pressure, and was fresh and delicious.


What I have discovered about my summer pressure cooking is that it is much more free form than in winter. I have an abundance of ingredients to use and I do. In the past few days I have made dishes with Old Mother Stollard beans and separately with Marrow Fat beans, both of which were fresh shelling heirloom beans. They were a bit of work but entirely delicious, especially combined with the other fresh and seasonal vegetables that I have.


This time I year I go gaga over Italian Romano (green) beans and eggplant, and tomatoes. My favorite tomato this year is the Cora del Toro or ox heart. It is like a large roma in a strange shape that is meaty and firm and wonderful, sliced into chunks or made into sauce. Unfortunately, I am not growing them but my farmer friends at Triple T Ranch and Farm are. I see them at least twice a week, in a good week, at the Santa Rosa farmer's market.


Since I do free form cooking, I don't seem to tire of what I make since I season at will and add what sounds good a la minute (right then). I may add new potatoes, of various types, or corn off the cob to my concoction, or some chopped fresh okra, or herbs. These are recipes that don't get written down or analyzed, it seems like too much work.


Yesterday I made 3-minute Szechuan Eggplant that I am going to repeat. My eggplant-hating husband even liked it. I was pretty thrilled to have made it. Likely it will be a staple this year. Now to move on to some other delicious dish with my green beans. (Can you hear me swooning?)

Lots of Pressure and it All Goes Well

I have been pressure cooking up a storm lately at many different public venues -- and always making incredibly tasty dishes that people love. But I don't do what I do to make great food (although that's certainly the bonus), but to get people thinking about how easily they can do the same themselves,while being energy efficient.

At Solfest in Hopland, CA last week, I had one of my best audiences ever. I think that it's because they knew that they would be learning about pressure cooking, and that's what they came for. Often people think that they will learn about cooking and I spring the scary (NOT) PC on them. They're still waiting for it to blow up, which it will not do.

I tried to put in the Google link to the info with my handouts from Sol Fest but it didn't work. So, below is the recipe that I made.

I, of course, recommend that you only use an old, noisy, jiggle-top cooker if you like it and have experience. Remember, I don't touch that kind -- for the fear that it will blow up. I'm not into explosions of any kind when it comes to food.

White Bean Soup with Garlic, Tomato and Herbs
Makes 8 1 cup servings
7 minutes high pressure, 10 minute natural pressure release; 2 minutes stovetop
This soup tastes so fresh and the colors are attractive. It’s more energy efficient and way less expensive than going to the store for a can of soup, and you can season it however you want.

2 cups Cannellini (Italian white kidney) or Great Northern beans, presoaked or quick soaked
2 teaspoons oil
1 medium onion, diced to equal 1 cup
3 tablespoons chopped fresh garlic, divided
1 cup diced potatoes
6 cups vegetable broth
2 bay leaves
1 cup chopped fresh tomatoes
3 tablespoons fresh chopped Italian parsley
1/2 cup fresh basil, chopped plus some sprigs for garnish
1 tablespoon lemon juice or white balsamic vinegar
4 tablespoons grated dairy or soy Parmesan cheese
Salt and pepper, to taste

1. Add the oil to the cooker over medium heat. Add the onion and sauté for 2 minutes. Add 2 tablespoons of the garlic and sauté 1 minute more.
2. Add the beans, potatoes, broth and bay leaves. Lock on lid. Turn heat to high and bring to high pressure. Set timer for 7 minutes. Turn heat to low to maintain high pressure.
3. When the timer sounds, turn off heat and move pot to a cool spot on the stove. Let the pressure come down naturally for 10 minutes, then release any remaining pressure.
4. Carefully remove the lid, tilting it away from you. Remove the bay leaves. Using a hand blender, carefully mix the hot soup until it is mostly creamy, with a few whole beans left in for texture.
5. Add the tomatoes and cook for 1 to 2 minutes until they start to soften. Remove from the heat and stir in the parsley, basil and remaining garlic. Taste and add lemon juice or vinegar and adjust seasonings. Sprinkle with the cheese and additional chopped parsley and basil, if desired.

© 2008, The Veggie Queen™, Jill Nussinow, MS, RD, http://www.theveggiequeen.com/ or http://www.pressurecookingonline.com/

The Veggie Queen Cooks Under Pressure on the East Coast

Last week I taught pressure cooking at Vegetarian Summerfest in Johnstown, PA and also at Warren Kitchen and Cutlery in Rhinebeck, New York. Both classes were well received.

I made some amazing Moroccan Chickpeas in Rhinebeck with could become a staple dish for me, along with the quinoa pilaf that I have demonstrated probably 100 times (and this not likely an exaggeration). I also made a 2-minute Vegetable Melange which included fennel which is not usually part of my repertoire (except for occasionally in my roasted vegetables). It turned out perfectly, as I predicted.

I tell everyone to be sure that they use the minimum amount of liquid that the manufacturer recommends, unless they experiment and find out that they can use less which is often the case with the new, spring-valve pressure cookers. I use just enough to bring the cooker up to pressure.

Now, a good number more vegetarians and vegans attending Vegetarian Summerfest are getting on the PC bandwagon, and some of the staff at Warren Kitchen and Cutlery know more about the benefits of pressure cooking. Thanks to those who participated, and may you spread the PC word.

Save Money with Your Pressure Cooker and Vegan Cooking

Having just paid $4.99 per gallon for diesel for my car, I am looking for ways to save money. Luckily I am already happily ensconced in pressure cooking.

I think that most people don't realize the many ways that the sky-rocketing fuel costs are going to impact them. It is going to mean rising food costs. So, to save money, you may have to go with my eating beans and grains once a week (or more) plan.

I'd like to see everyone adopt vegetarian or, even better, vegan eating at least once a week. OK. This may mean eating rice and beans but they don't have to be ordinary rice and beans.

Did you know that it only takes about 5 minutes at pressure to cook pinto or black beans (if they aren't really old)? More recently harvested beans cook more quickly but if you don't have the luxury of buying beans from a local farm or heirloom bean grower such as Rancho Gordo or Tierra Vegetables, you won't likely know the age of your beans.

Last week I demonstrated how to prepare red rice and beans (instead of red beans and rice) in the pressure cooker. The rice (which is whole grain) took 9 minutes at pressure and the beans took 4 minutes at pressure. You can season either any way that you like.

I also made a quick vegetable dish that included scarlet turnips, watermelon daikon, spring onion, garlic and yellow squash which took just one minute at pressure.

My complete meal hardly used any fuel at all, except for the cost of getting the vegetables. But these days I am on my bicycle so the energy that I burn is my own, therefore I am using my fuel well.

I encourage you to do the same -- get a pressure cooker, play with it and enjoy many meat-free days, saving time, money, energy and maybe even your health. And if you feel like it, ride your bicycle.