Chik'n Lentil Noodle Soup

Another win for JL Fields' new cookbook, Vegan Pressure Cooking, with her Chik'n Lentil Noodle Soup. This is not your mother's chicken soup. In fact, there isn't even faux chicken in it, which makes me happy because I'm really getting away from the faux meats. This is vegan udon noodle soup with green beans, carrots, and celery all wrapped up in brown lentils and seasoned with poultry seasoning. It's all the goodness of a brothy noodle soup with the heartiness of lentils. No faux chik'n needed! Feel free to add jalapenos for additional spice! 

Note: you need a pressure cooker to make this dish.

Chik'n Lentil Noodle Soup
Serves 4 to 6

Ingredients

• 1 tsp extra-virgin olive oil
• 3 cloves garlic, finely diced
• 1 large onion, diced
• 2 cups green beans (fresh or frozen), snapped into bite-size pieces
• 1 cup chopped carrots
• 1 cup chopped celery
• 2 tsp vegan chicken-flavored seasoning (I used Simply Organic poultry seasoning)
• 1 bay leaf
• 1/2 tsp dried sage
• 1 cup dried brown lentils, rinsed and drained
• 4 ounces soba noodles
• 4 cups vegetable or no-chicken broth
• 1 - 1 1/2 cups water

Instructions
In an uncovered pressure cooker, heat the oil on medium-high. Add the garlic, onions, green beans, carrots, and celery and saute for about 3 minutes. Add the chicken-flavored seasoning, bay leaf, and sage and saute for another 2 minutes. Add the lentils, noodles, broth, and water. Stir to combine.

Cover and bring to pressure. Cook at high pressure for 8 minutes. Use a quick release.

Sample both the lentils and noodles. If they are not cooked through, simmer on low in the uncovered pressure cooker until done, adding more water if necessary. Remove the bay leaf before serving.

Black-Eyed Pea and Collard Green Chili

The first recipe I tried out of JL Fields' new book, Vegan Pressure Cooking, is the one whose picture adorned the front cover -- the Black-Eyed Pea and Collard Green Chili. Why? Because I love beans, tomatoes, and greens so...how could I go wrong? It turned out to be scrumptious!  Black-eyed peas are engulfed with fire-roasted tomatoes and surrounded by crunchy carrots and celery all while taking in the unique spice mix featuring chili powder, cumin, coriander, cinnamon, and oregano. It is a warm, happy party in your mouth that will likely please the most discerning palates. And, best of all, it is colorful, protein-packed, and calcium-rich. This dish has officially got me back into using my pressure cooker!

Note: you need a pressure cooker to make this dish.

Black-Eyed Pea and Collard Green Chili
Serves 4-6

Ingredients

• 4 large collard green leaves
• 1 tsp extra-virgin olive oil
• 1/2 cup diced red onion
• 3 cloves garlic, minced
• 2 cups chopped carrot
• 2 cups chopped celery
• 2 Tbsp chili powder
• 1 tsp ground cumin
• 1/2 tsp ground coriander
• 1 tsp ground cinnamon
• 1 Tbsp dried oregano
• 1 tsp diced fresh jalapeno
• 2 cups dried black-eyed peas, rinsed and drained
• 2 bay leaves
• 1 28-ounce can diced tomatoes
• 1 8-ounce can tomato sauce
• 2 cups vegetable broth
• 1 cup water
• 1/2 tsp sea salt

Instructions 

Halve each collard leaf lengthwise with kitchen shears or a sharp knife, cutting out and discarding the center ribs. Stack the leaves and cut crosswise into 1/4-inch wide strips.

In an uncovered pressure cooker, heat the oil on medium-high. Add the onion and garlic and saute for about 2 minutes, until the onion begins to soften. Add the carrots and celery and continue to saute for another 3 to 5 minutes. Add the collard greens, chili powder, cumin, coriander, cinnamon, oregano, and jalapeno and saute for a minute or two. Add the black-eyed peas, bay leaves, diced tomatoes, tomato sauce, broth, and water. Stir to combine.

Cover and bring to pressure. Cook at high pressure for 10 minutes. Allow for a natural release.

Remove the cover and taste the black-eyed peas. Add salt to taste. If they are not thoroughly cooked, simmer on low, uncovered until done. Remove the bay leaves before serving.

Szechuan Eggplant

Continuing my voyage through The New Fast Food™: The Veggie Queen™ Pressure Cooks Whole Food Meals in Less than 30 Minutes by Jill Nussinow, I decided to cook the Szechuan Eggplant tonight. It continues to amaze me how great these dishes are turning out in so little time. This is really changing my life.  This one was delicious.

Szechuan Eggplant
Serves 4

Ingredients

• 1 T sesame, grapeseed or other neutral oil
• 1 T minced ginger
• 2-3 cloves garlic, minced
• 1-2 teaspoons minced hot pepper (I used habanero bc I like it hot!)
• 4-5 medium Asian, or other eggplant, to equal about 1.5 pounds, cut on the diagonal into pieces about 1.5 inches long and 3⁄4 inch wide
• 1 teaspoon chile, or black bean, paste with garlic (I used Kikkoman black bean sauce w/garlic)
• 1 tablespoon tamari or soy sauce 
• 1-2 teaspoons Sucanat or other sweetener (optional) 
• 1⁄4 cup vegetable broth
• 1-2 green onions, cut thinly on the diagonal

Instructions
Start by heating the oil in the pressure cooker over medium heat. Then, add the ginger and hot pepper and saute for 1 minute. Add the garlic and eggplant and saute for 2 minutes. Then, add the black bean paste, tamari, Sucanat, and broth and stir.

Lock the lid and turn the heat to high to bring it to high pressure. Then, lower the heat to maintain high pressure for 3 minutes. Use the quick release to release the pressure. Remove the lid by carefully by tilting it away from you. Stir in the green onion. Serve over rice - I like short grain brown rice.

And, that's it, a delicious meal in no time!