Dinner

I wanted to use the Gold Ball turnips that I had purchased this weekend. This is what I did. Ingredients 2 1/2 cups fresh turnip roots cut into 3/4" cubes (I used the two  Gold Ball turnip  I purchased at a local farmers' market this past Saturday , said to taste good boiled in sugar water for 10-15m; instead, I pressure cooked 2-4 minutes) 1 1/2 cups fresh or frozen broccoli florets 1 cup carrot cut into 1/4" slices (I had two small carrots; if the carrots were thick, I'd have halved them longitudinally) 1 cup seitan cut into 3/4" cubes (about 4 ounces) 1t basil (I used a frozen cube) 1/2 cup water with 1t turbinado sugar dissolved in it 1 cup baby bok choy cut into 3/8" slices (I used one baby bok choy) 1/2 t (or to taste) salt 1/2 t garlic powder Process I put the turnip, broccoli, carrot, seitan, basil, and sugar water into my  Instant Pot  pressure cooker. I set it on schedule to cook for 3 minutes; I stuck with high pressure though I bet low pressure w...

I found red chard on sale at our coop today; we've not had chard in a while, and I had a head of cauliflower in the refrigerator, so I thought of cooking a chard and cauliflower dish. Preparing it waterlessly (using a quality Saladmaster  pan and cooking, covered, on low) sounded good. Here is what I did. Ingredients 2/3 cup onion cut into approx. 1/4" x 3/4" pieces 2 cloves garlic, finely (1/8") diced 5 cups (maybe 2/3 or a bit more of a medium head) cauliflower florets approximately 3 cups (packed) greens (I used red chard, but other kinds of chard, kale, or, if you like a bit more "bit", mustard greens could be used instead); I used 5 chard leaves, cut the stems into 1/2" lengths to make up about 3/4 cup, then hand stripped the leaves to approximately 1" pieces (about 2 1/2 cups) 1/4 t (or to taste) salt 1/4 t turmeric (optional) 1/4 t garlic powder (optional) 1/4 t black sesame seed Process I put into a large Saladmaster stock pan, in this o...

I was thinking of making a black bean dish and wanted to integrate polenta, which I had in stock prepared as a tube. Originally, I was thinking of chopping the polenta and mixing it in, but my daughter was talking about crispy polenta, so I decided to cook the polenta separately on a cast iron pan. I had some beans leftover from a few days ago, so didn't have to prepare them again in my Instant Pot . Here is what I did. Ingredients 1 cup prepared black beans 1/2 cup onion cut into 3/8" cubes 2 cloves garlic finely (1/8") minced 1/4 cup roasted or fresh bell pepper cut into 3/8" cubes 1/2 of a small (14.5 ounce) can of stewed or other tomato 1/4 t (or to taste) salt 1/2 t dried oregano 8 ounces of polenta cut into 3/8" discs (optional) few extra pieces of onion Process I started heating the beans, onion, garlic, bell pepper, canned diced tomato, and salt on low. I wiped a little bit of canola oil on a cast iron pan as it heated on medium heat; about half a minute...

I was in the mood for artichoke hearts; while shopping, my daughter suggested and picked out mushrooms to be cooked with the artichoke. I had soaked some chickpeas and decided to make a plain side course of essentially just chickpeas (but I ended up mixing in to the 3 cups or so of finished chickpeas a small (14.5 ounces) can full of fire roasted dice tomatoes, 4T nutritional yeast, 1t oregano, 1/2 t salt, and 1/2 cup onion cut into 3/8" pieces). I cooked the main course waterlessly. Here is how I made the artichoke dish: Ingredients 1 cup onion cut into 1/4" cubes 2 cloves garlic, finely minced (approx. 1/8") 2 1/2 cups mushroom of choice cut into approx. 3/4" pieces (I used 7 medium crimini mushrooms cut into thirds and then halved) 12 ounce artichoke quarters (about 3 cups) 1T miso Bell pepper (optional) 1/2 t tarragon 1/4 t (or to taste; remember there is also salty miso) salt 1/4 t freshly ground black pepper Process I put into a large Saladmaster stock pan, i...

Happy Valentine's Day! My family likes Brussels Sprouts but my wife prefers them pan cooked and charred, not steamed or pressure cooked, as I usually prepare them. I had the idea initially of braising Brussels Sprouts after oven roasting them and then pan sauteeing them, perhaps cooking them, covered, with broth as a final step. I thought of cutting fresh tomato into heart-shaped like sections and using them in the main dish for the Valentine's theme. Here is what I did. Ingredients About a half pound (maybe 8) Brussels Sprouts, end and outer leaves removed, then cut into 3/8" slices 3 cloves garlic, finely (about 1/8") minced Onion, of about same volume as garlic, also finely minced 2 firm medium Roma tomatoes, cut into 1/4" slices and then quartered 1t fresh squeezed lemon or lime juice 1/2 t dried oregano 1/4 t (or to taste) salt 1/4 t freshly ground black pepper Process I put the Brussels Sprouts in a oven-proof dish and topped with the garlic and onion, then...

I had the idea of doing some sort of a saute of fennel with seitan. I ended up essentially braising (though not strictly as I didn't cover the pan with liquid) and came up with an interesting meal. Here is what I did. Ingredients 3 cloves garlic, finely (1/8") chopped About 1 cup of fennel bulb, chopped into approx. 1/4" x 1 1/4" slivers (most of a medium bulb) 8 ounces seitan (cut not important - I used large 3/4" or so chunks, but thin slices would be good, as well, with a different but also good mouth feel) 1/4 cup broth (I used a vegan bouillon cube and 1/4 cup water) 1/2 cup peas Process I put the garlic in a Saladmaster skillet with no oil and sauteed over medium heat, stirring occasionally, for about 2 or 3 minutes, letting the garlic develop a nice bouquet and soften a bit. I then added the fennel and continued the saute for another 8-10m or so, till the fennel was softened and some pieces were slightly browned. I added the seitan, stirred, and continue...