Other

Vegan Eggplant Risotto

Ingredients

  • Olive oil
  • Margarine*
  • Mushroom (~250g)
  • Eggplant (salted)
  • Onion
  • Garlic
  • Wine (1/2 cup)
  • Olives
  • Frozen peas
  • Italian herbs
  • Soy sauce (2 tsp)
  • Miso paste
  • Risotto rice (1.5 cups)
  • Vegan chicken stock (3 cups)

Steps

  1. Cook mushrooms in oil and/or margarine and salt until it begins to soften. Add eggplant and allow this to soften. Then add onion. Then make space in the pan, add more oil and quickly cook garlic in this.
  2. Add in rice and allow to toast. While cooking, add in pepper, italian herbs, miso paste and soy sauce.
  3. Add in wine and allow to partially cook off. While cooking off, add peas and olives. Once cooked off add stock.
  4. Cook on low pressure for 5 mins. Once finished, forcibly release pressure. Stir and then set to brown until remaining liquid boils off, while stiring regularly. A small amount of liquid can remain.

Source

  • Inspired by: https://www.seriouseats.com/pressure-cooker-mushroom-risotto-recipe
  • Inspired by: https://cooking.nytimes.com/recipes/1015845-pressure-cooker-porcini-risotto

Notes

I was concerned about not including butter or cheese. But this was actually fine and turneed out to be a bit lighter (better?) than other risottos I have made, but still rich enough.

Red beans and rice

Ingredients

  • Garlic
  • Red onion
  • Celery*
  • Capsicum
  • Red kidney beans (1 can)
  • Onion powder
  • Salt
  • Pepper
  • Chicken stock (2 cup; tbc)
  • White rice (2 cup)
  • Butter (20g)

Steps

  1. Brown onion and garlic. Add celery and capsicum. Cook until tender.
  2. Add kidney beans and spices.
  3. Cook 12 mins on rice setting (low pressure) (tbc). Release pressure naturally.

Source

Adapted from: https://www.foodnetwork.com/recipes/robert-irvine/red-beans-and-rice-recipe-1950779

Lentil Soup

Ingredients

  • Oil
  • Carrot
  • Onion
  • Celery
  • Garlic
  • Green Chilli
  • Wine
  • 250g Lentils
  • 400g Canned, crushed tomatoes
  • 1L Stock (Chicken)
  • Parsley/italian herbs
  • Pepper
  • Praprika
  • Salt
  • Pepper
  • Cinnamon*
  • Fennel*
  • Cloves*
  • Margarine*
  • Soy sauce*
  • Miso paste*
  • Liquid smoke*
  • Nutritional yeast*

Steps

  1. In a large pot, heat butter and oil over medium heat. Add diced onion, celery, and carrot. Sauté until the onion turns transparent and the vegetables soften, about 5-7 minutes. Stir occasionally.
  2. Add minced garlic and chopped green chili to the pot. Sauté briefly, stirring constantly, until fragrant, about 1 minute.
  3. Pour in the wine, allowing it to simmer until most of it has evaporated, stirring occasionally. This step enhances the flavor of the soup.
  4. Add the lentils, crushed tomatoes, chicken stock, parsley or Italian herbs, and selected spices. Optionally, add a modest amount of miso paste and soy sauce for depth of flavor.
  5. Bring the mixture to a gentle boil over medium-high heat. Once boiling, reduce the heat to low, cover the pot.Allow the soup to simmer for approximately 1 hour, adjusting the cooking time to achieve your preferred level of tenderness for the lentils. Stir occasionally to prevent sticking.

Notes

  • Denotes optional ingredient

Falafel

Ingredients

Core Ingredients:

  • Chickpeas: 2 cups, dried, soaked overnight
  • Brown Onion or Shallots
  • Garlic: 4–6 cloves
  • Fresh Parsley: 1/2-1 cup
  • Fresh Cilantro: 1 cup
  • Paprika
  • Cumin
  • Ground Coriander
  • Salt
  • Black Pepper
  • Baking Powder: 1/2 tsp
  • Sesame Seeds
  • Water: As needed, a tablespoon at a time, to add moisture if the mixture feels too dry.

Optional Add-ins:

  • Mint
  • Lemon Zest
  • Chili: 1/2 large red chillies
  • Fresh Ginger: one small piece
  • Turmeric
  • Sunflower Seeds

Instructions

Preparing the Mixture

  1. Soak the Chickpeas
    Place dried chickpeas in a large bowl and cover with plenty of water. Soak overnight (8–12 hours) until they are plump and softened. Drain and allow to dry.

  2. Blend the Ingredients
    In a food processor, combine the soaked chickpeas, onion, garlic, parsley, cilantro, and all spices. Pulse the mixture in short bursts until it has a coarse, grainy texture. It should hold together when pressed but not turn into a paste. Avoid over-blending.

  3. Add Sesame Seeds and Adjust Consistency
    Stir in sesame seeds. If the mixture feels too dry, add water one tablespoon at a time. If it’s too wet or loose, refrigerate to firm it up. Optionally, add a small amount of chickpea flour or breadcrumbs for extra binding.

  4. Chill the Mixture
    Transfer the falafel mixture to a bowl, cover, and refrigerate for at least 30 minutes to allow the flavors to meld and make shaping easier.

Frying Instructions

  1. Prepare the Oil
    Heat vegetable, canola, or sunflower oil in a deep skillet or pot to 180–190°C. Use a thermometer for accuracy.

  2. Shape the Falafel
    Scoop about 2 tablespoons of the chilled mixture and shape it into balls or small patties. Work quickly to prevent the mixture from warming up.

  3. Test the Oil
    Drop a small piece of the falafel mixture into the oil. If it sizzles without burning, the oil is ready.

  4. Fry the Falafel
    Gently lower falafel balls or patties into the hot oil. Fry each side until golden brown and crispy.

  5. Drain the Falafel
    Remove the falafel from the oil and transfer them to a plate lined with paper towels to drain excess oil.

Smoky Eggplant, Tofu & Mushroom Dumpling Filling (vegetarian)

Ingredients

  • Oil
  • Onion (1, minced)
  • Garlic
  • Ginger
  • ½ long fresh chili
  • Carrot (1 small, grated)
  • Mushrooms (1 cup, ~300 g, finely chopped)
  • Eggplant (450 g, steamed until soft)
  • Tofu (300 g, firm, crumbled)
  • Soy sauce **
  • Miso paste **
  • Shaoxing wine *
  • Liquid smoke *
  • Smoked paprika **
  • Turmeric *
  • Salt & pepper **

Steps

  1. Steam eggplant until soft, set aside.
  2. Heat oil, sauté onion until soft. Add garlic, ginger, chili; cook briefly.
  3. Add carrot, mushrooms, tofu. Stir-fry until moisture cooks off.
  4. Deglaze with wine, add soy sauce, miso, liquid smoke, paprika, turmeric. Stir to combine.
  5. Add eggplant, mash in, season with salt & pepper. Cook until thick.
  6. Cool before filling dumplings.

Inspired by: Kenji López-Alt, The Wok (adapted with tofu, chili, and smoked spices).