Meals

I was teaching my daughter in our homeschool into the evening, then had to quickly get dinner going. I heated a simple bean dish for her then got to work on dinner for my wife and me. I had on hand lemongrass basil simmer sauce , and thought I'd cook some vegetables and tempeh or seitan with it - but, surprisingly, we were out of both seitan and tempeh. Instead, I decided to go with just vegetables and used about 1 1/2 cups frozen peas, about a compressed cup and a half of kale leaves, roughly hand torn from the stems into about 1" pieces, a cup or so of carrot cut into 3/8" slices. I cut up about a half dozen Yellow Finn potatoes into approximately 1" pieces and pressure steamed them, along with a peeled but uncut clove of garlic for 6 minutes. In the meantime, I put the vegetables and kale (as well as a teaspoon of coarsely chopped ginger) into a large pan and cooked, stirring occasionally, for about 10-12 minutes. The vegetables were partially but not fully cooked...

I was going to make a chickpea main course and had chickpeas soaking and then set to pressure cook for 30 minutes. However, I found on sale good looking Brussels Sprouts, so made a Brussels Sprouts main course by sauteeing without oil over medium heat on a cast iron pan halved sprouts with garlic and onion. I added a little more onion as well as a chopped (3/8") plantain about 10 minutes later, once I had some charring on the sprouts. I cooked for 5-7 more minutes till the plantain was cooked, then mixed in a little salt, freshly ground black pepper, fennel seed, garlic powder, ume plum vinegar, and lemon juice, then kept it warm in my toaster oven till ready to serve. I put a little garlic and some frozen spinach into the cooked chickpeas and returned to pressure cook for another 5 minutes. I mixed in a little onion, cumin powder, lemon juice, and salt, and served, along with the Brussels Sprouts and salad. Results Pending Ideas for the future Pending