Stroganoff is classic comfort food…and this version contains the goodness of cremini mushrooms, green lentils, and TVP’s protein punch. With just a 15 minute cook time, it’s a quick and nutritious meal!Continue reading “Pressure Cooked: Mushroom & Lentil Stroganoff”
Even though I was late to the pressure cooking party, once I acquired my first Instant Pot, I was hooked: I started with a 6 quart this year and recently bought an 8 quart (and almost bought a 10 quart until reason prevailed). With two pressure cookers, you might think that we are pretty well set, but as luck would have it, we were recently gifted another 6 quart Instant Pot!
While I have certain “go to” items I cook regularly, like potatoes, beets, and various soups, I’m always looking to branch out and add new dishes to my repertoire. Since the Instant Pot cooks rice well, why not quinoa?
What’s more cooling and refreshing on a wickedly hot day than the sweet goodness of ice cold watermelon? (check out the health benefits here) And there are plenty of tasty treats that can be made from the watermelon – including the rinds!
Interested in trying to ferment something? Start with sauerkraut. It’s very easy and packed with probiotic goodness (and antioxidants, vitamins C and K, and other nutrients, thanks to the cabbage). Just find a nice – preferably organic to avoid chemical residue – medium cabbage and start fermenting!
A large, smooth portabella cap, with its velvety brown gills, is truly a thing of beauty. But it’s also insanely delicious – with a rich, “meaty” mouthfeel – in a vegetarian-friendly cheese”steak”!
Each year, it seems like a different plant goes gangbusters in the pastures. Two years ago, it was red clover: so plentiful, it seemed like it was everywhere. Sadly, despite my plans to make something delightful with it, last year was a red clover bust. This year, the standout plant is the delicately white-flowered chickweed.