Instant Pot Kale Gomae With Tahini

A room temperature summer salad

Follow Foods For Long Life on Facebook, Pinterest, and IG

ALL YEAR ROUND SALAD

One of the things I miss the most during this pandemic, besides seeing my children, grandchildren and friends, is eating out in restaurants. Sure, I have enough food in my veggie garden to feed the entire town, but it's nice to occasionally go out and have someone else do the cooking and cleaning up. For now, the most I will dare to do is takeout, but it's just not the same.

Recently, I was missing going to our favorite Japanese restaurant and eating their spinach gomae salad. Since I'm growing kale in two of my garden boxes this summer (see below), and not spinach, I thought I'd try making this salad at home using kale. Although most of the recipes I have found make the dressing by grinding sesame seeds, I took the easy way by starting with raw tahini.

KALE GOMAE

Vegan, Dairy and Gluten Free

[makes 6 servings]

INGREDIENTS

2 bunches kale

1/4 cup water

3 tablespoons tahini

1 tablespoon gluten free tamari soy sauce

1 tablespoon rice vinegar

1 teaspoon fresh lemon juice

1 teaspoon sherry or miron

1/2 teaspoon sugar

1 tablespoon water if needed

1/2 teaspoon sesame seeds

DIRECTIONS

Prepare the kale: Wash the kale and remove the center stems. Roll up and cut in 1/2" slices. Place the sliced kale in an Instant Pot with 1/4 cup of water. Cook on high pressure for 4 minutes. When done, immediately release the pressure and drain the kale. If you do not have an Instant Pot, steam the kale on the stove top until tender.

Place the drained kale in a bowl and let cool to room temperature or place in the refrigerator if you prefer the salad slightly chilled.

Make the dressing: Place the tahini in a small bowl. Stir in the soy sauce, vinegar, lemon juice, miron and sugar. If the dressing is too thick, add a bit of water but that may not be necessary.

Toss the kale with the desired amount of dressing. Sprinkle sesame seeds on top and serve.

• 
  

Zucchini And Corn Fritters With Fresh BasilVegetarian, Dairy And Gluten Free

A yummy recipe to use up your garden zucchini!

Follow Foods For Long Life on Facebook, Pinterest, and IG

Grow Your Own Food
We've had a veggie garden for decades but it's never been as important as now. With the pandemic, we try to avoid the grocery store as much as possible so we grew extra food this season.

Happily, the garden is flourishing! We are growing four types of tomatoes, two types of beans, corn, zucchini, cucumbers, several types of carrots, shishito, padrone, jalapeño and bell peppers, red and green lettuce, radishes, eggplant, kale and more. 

It's only been a few weeks since our first zucchini, and I'm already scrambling for ways to use it all. And I have several beds of corn too. This recipe uses both so I will be making it a lot. The corn gives these fritters a nice chewy texture and together with the shredded zucchini and fresh basil, presents a beautiful and colorful dish that can be served for breakfast, lunch or dinner. And if you make smaller fritters, you can serve them as appetizers.

Serve with a dollop of non-dairy sour cream or top with guacamole and a handful of sunflower sprouts. Feel free to replace the basil with other seasonings, such as cilantro and cumin. 

This zucchini is called Pantheon, from Johnny's seeds. It's like classic Costata Romanesco but doesn't have those prickly hairs.

I have several beds of sweet corn, also from Johnny's.
This one is almost ready and I just planted another bed.

 

                          *                            *                             *                          

Zucchini and Corn Fritters with Fresh Basil

Vegetarian, Gluten and Dairy Free

[Makes 10 fritters]

Ingredients

3 cups grated zucchini, on a large grate

½ teaspoon salt plus some for sprinkling

1 egg, slightly beaten

1 cup corn kernels (fresh or frozen and defrosted)

2 packed tablespoon fresh basil, thinly sliced

1/3 cup small diced onion or sliced scallions

Big pinch cayenne pepper (or black pepper to taste)

½ cup gluten free Bob’s Red Mill 1:1 baking flour

½ teaspoon baking powder

1 to 2 tablespoons avocado or olive oil

Directions

Place the shredded zucchini in a colander and sprinkle with salt. Set aside for 15 minutes while it sweats. Afterward, squeeze out the moisture as best you can. 

Place the beaten egg in a large bowl with the zucchini, corn, basil, onion, pepper, and ½ teaspoon of salt. Mix well.

Stir in the flour and baking powder until well combined. 

Heat a medium or large skillet with a thin layer of oil over medium heat and spoon the zucchini corn mixture into the skillet (about ¼ cup for each fritter.) Press down with a spatula to flatten. It will take two or more batches depending on the size of your skillet. 

Cook the fritters until they start to brown underneath, about 3 minutes. Turn over and cook another few minutes until brown. 

Serve immediately. If you have leftovers, it’s best to reheat them on a nonstick skillet so they remain crispy.

Served topped with guacamole
and sunflower sprouts

Sweet And Orangey Brussels Sprouts Stove Top Or Instant Pot Pressure Cooker RecipePerfect Side Dish For The Holidays

Orange and maple syrup flavored Brussels sprouts.

Follow Foods For Long Life on Facebook and Pinterest.
For more holiday recipes, download
Health Begins in the Kitchen on Amazon & iTunes

Planning my Thanksgiving Menu
Thanksgiving should have been named the Holiday of Starch with mashed potatoes, sweet potato casserole and stuffing always being the highlights of the menu. But my favorite dish is always Brussels Sprouts, even though I also make garlicky green beens for those who aren't crazy about the petite cabbage. Last year I made Roasted Shaved Brussels Sprouts and Shallots with Pomegranate Seeds. A few years ago I served them raw in a Brussels Sprouts Salad with Orange Chia Seed Vinaigrette, Dried Cranberries and Almonds. But this year's recipe is super simple and flavorful with just a handful of common ingredients.

If you have a Instant Pot or similar pressure cooker, this recipe will take only a few minutes. But I'll also show you a simple stove top recipe too.

It's nice to have an extra pot on Thanksgiving day since
all the burners and the oven are full of other things!

             *                           *                          *

Sweet and Orangey Brussels Sprouts 
Vegan, Gluten Free
[makes 8 servings]

2 pounds Brussels sprouts (1.5 pounds when trimmed)
1/4 cup freshly squeezed orange juice
1 teaspoon grated orange zest
1 tablespoon Earth Balance buttery spread
2 tablespoons maple syrup
1/4 teaspoon black pepper, or to taste
1/2 teaspoon salt, or to taste

Trim 1/4 inch off the bottom of each Brussels sprout. If they are large, cut them in half. Otherwise, leave them whole. Rinse under cold water.

Stove Top Recipe
Place the Brussels sprouts in a 5-quart Dutch oven or medium pot with a steamer basket. Steam them until they are fork tender. Some people like them as hard as a rock but I am not one of those people. I think they taste creamier when you can pierce them easily with a fork. 

Drain the cooked Brussels sprouts in a colander and set aside. Remove the steamer basket and remove all water.

Using the same pot, combine the orange juice and zest, Earth Balance, and maple syrup. Heat at a low temperature until the Earth Balance melts, stirring so that it mixes with the other ingredients.

Orange sauce

Add the Brussels sprouts to the orange sauce. Sprinkle with salt and pepper and stir until each Brussels sprout is covered with the warm sauce. Serve immediately or reheat before serving.

Instant Pot Pressure Cooker Recipe
Place all of the ingredients in the Instant Pot or similar Pressure cooker.

Cover with the pressure cooker top, making sure that the quick release switch is closed. 
Push the manual button and set it for 3 to 4 minutes if the Brussels sprouts are good size and whole and 2 to 3 minutes if they are very small or cut in half. If you like them harder than fork tender, you should set it for less time. You can always cook them longer if they aren't done to your liking by just setting the lid back over the pot and letting them sit in the pot a minute or two more.

When the time is up, hit the off button and quick release the pressure.

Stir until the Brussels sprouts are evenly covered with sauce and serve.

Per serving: 65 calories, 2 g total fat, 0 g saturated fat, 83 mg omega-3 and 45 mg omega-6 fatty acids*, 0 mg cholesterol, 3 g protein, 12 g carbohydrates, 3 g dietary fiber, and 179 mg sodium.

Making Polenta in my Instant Pot Pressure Cooker The Creamiest Polenta I've Ever Eaten!Vegan And Gluten Free

I love polenta when it's soft and creamy.

Follow Foods For Long Life on Facebook and Pinterest.

Making Polenta in my Electric Instant Pot Pressure Cooker

Last month I blogged about my new Electric Instant Pot pressure cooker. I've been using it almost every day. I thought I would love it because it cooks things in less time, which it does for many dishes like beans, for example. But even when it takes the same amount of time, when you add in the time it takes for the pot to release its pressure naturally, I actually love it more for the texture it gives grains (like quinoa, polenta, and oatmeal.) It also frees you from having to continually stir dishes, like risotto.

Making polenta is one of those dishes that requires complete attention when making it on the stove. It needs constant stirring toward the end, it can boil over onto your nice clean stove, or send a flying hot clump of polenta into your eye. It also can result in polenta that's a bit gritty and crunchy. But making polenta in this pot not only makes it a lot easier, but it produces the creamiest polenta I've ever eaten! 

Great for your Gluten-Free Guests

Polenta is versatile and makes a great dish for various toppings. You can top polenta with ratatouille, sautéed mushrooms, tomato sauce, beans, poached or fried eggs, or just eat it plain or with a cup of fresh corn stirred in. Today Doug and I had it for lunch with some black beans (cooked with green peppers and onions) and some pickled jalapeños that I canned a few weeks ago. 

          *                           *                            *

Creamy Pressure Cooker Polenta 
(**This is an updated recipe)

Vegan, Dairy and Gluten Free

[makes 6 servings]

Requires the Instant Pot Pressure Cooker or a similar pressure cooker (link below for stove top recipe)

3 1/2 cups water
1 cup gluten-free dry polenta or corn grits 

1 tablespoon Earth Balance buttery spread

1/2 teaspoon salt or to taste

1 tablespoons nutritional yeast 

1/2 cup soy or other non dairy creamer

Place the water, polenta, Earth Balance, and salt into the Instant Pot. Stir to combine.

Cover with the pressure cooker top, making sure that the quick release switch is closed. Push the manual button and set it for 7 minutes.

When it's done, hit the off button on the lower right and let it release it's pressure naturally. It should take 15 to 20 minutes. 

After the pressure is released, slide open the cover and tilt it so that the steam comes out the back away from your face. There will be some liquid on top of the polenta. Stir until the liquid is incorporated and the polenta is smooth. Stir in the creamer. Adjust salt if needed. If you want it thicker, hit the sauté button and cook for a few more minutes but it will thicken a lot as it cools.

Serve immediately.

Don't have a pressure cooker? Here's the recipe for making polenta on a stove top. 

The Amazing Electric Instant Pot New Pressure Cooker TechnologyNo-Stir Risotto In Five Minutes!

If I could only own one pot, this Instant Pot would be it!

Follow Foods For Long Life on Facebook and Pinterest.

Boy, Have Pressure Cookers Changed
I have an old pressure cooker that's been in my closet for about 20 years. You know the kind - the one that has steam shooting out of it and makes constant clanging noises. The one that sounds like it's going to explode any minute and shower your kitchen ceiling with its entire contents! I've used it twice. 

So when I went to an Instant Pot pressure cooker demonstration given by the Veggie Queen several years ago, I still was a little reluctant. After all, I kind of enjoy stirring, tasting, simmering, adjusting spices, and all the fun stuff that goes along with cooking. But recently my girlfriend Margarite bought one and raved so much about it that I caved in and got one. After all, I love trying new kitchen toys. (Although I'm talking mostly about the pressure cooker feature in this post, this electric pot also slow cooks, sautés, makes yogurt, and more.)

Control Freaks Beware
I must say this pressure cooker takes some getting used to. It has a big sturdy lid and once it turns to close, you can't open it while its at high pressure. And it's totally silent (no clanging) so you hardly know that it's cooking.

But here's the catch. Because you can't open it while it's under pressure, you give up total control. You have to trust that the pressure cooker gods are doing everything just right. It can be unnerving, especially when you don't read the instructions!

I hate reading instructions so I didn't know that once the pressure cooker tells you it's finished, and makes a cute little beep, you are supposed to turn it off and then wait for the pressure to release gradually. 

My first attempt with using this pot was making black bean soup. I didn't turn it off when it beeped so the pot remained at pressure forever. I sat there and watched it as our dinner hour flew past. Panic set in. Why wasn't the pressure going down? When are we going to eat dinner? Have these beans turned to complete mush? Why can't I open my damn pot?

Doug finally read the directions and we turned off the pot. The pressure gradually released, we carefully opened the pot (with the steam pointed away from us) and there was our soup. I added too much water and the soup kind of looked like sewage. It's not that black bean soup looks that great anyway (especially when it's too watery). So my first test completely failed. Besides the failed soup, I learned something that I kind of already knew about myself - that I am a complete CONTROL FREAK and that I can't even turn over control to a pot!

Luckily I wasn't discouraged and tried again. Since then, almost everything I've cooked has come out amazing!

Lessons Learned
1. Read the instructions. It's not that the pot is too complicated, but there are a few critical things you need to know.

2. When you use a pressure cooker, you need to know how long it will take to make your recipe. Start with a good cook book for basic times and once you've got a few things down, experiment with your own recipes. I started out with Jill Nussinow's New Fast Food cookbook. It's an excellent reference for how long it takes to cook grains and beans and exactly how much liquid to use. It's got some great vegan recipes in it and it's helped me get started with this wonderful new pot.

3. Keep a notebook. If your oatmeal came out a bit too thick, make a note to add a bit more water next time. If your veggies came out too soft, make a note to cut down the cooking time. Figure out which recipes let you release the steam quickly and which ones have to release the pressure gradually. You'll find these notes will help you develop a set of instructions so that all of your favorite recipes will come out perfectly! 

4. You have to experiment. Not everything will come out great at first but when you perfect a few recipes, you'll wonder how you ever cooked without this pot.

Things I Love to Make in my Instant Pot
In the future I will start blogging some of my pressure cooker recipes, but for now, I'd just like to tell you what dishes are great to make in this pot.

I bet every Italian who owns this pot uses it to make stuffed artichokes. Artichokes are so tough that you have to steam them for a long time. You have to keep adding water while they are cooking and by the time they are soft enough to eat, their leaves are falling off into the pot. This pot is nice and big and artichokes some out beautifully.

Stuffed artichokes

This pot makes the creamiest oatmeal I've ever eaten. I'm actually not as big a fan of oatmeal as my husband but since we started making it in this pot (with vanilla, cranberries, cinnamon, almond milk, and a pinch of salt), I want to eat it every morning!

Creamy oatmeal

Stuffed bell peppers are another dish that's hard to make because the peppers usually have to be pre-boiled so everything bakes uniformly. With the pressure cooker, you don't have to do that and in just a few minutes, you have beautifully cooked stuffed peppers.

Stuffed Peppers

I think pressure cookers were invented to cook beans. It not only cuts down the time dramatically, it seems to prevent the beans from splitting. The New Fast Food cookbook has helpful tables on how long different beans take to cook (as well as other foods.) Here are perfectly cooked garbanzo beans.

Garbanzo beans - soft and creamy inside with skins intact.

How would you like to make risotto without constantly stirring it? And how would you like to do that in just a fraction of the time? I roasted some chanterelles in the oven, made the risotto in the Instant Pot in 5 minutes, stirred in the chanterelles and had PERFECT risotto!

Chanterelle mushroom risotto

Stainless Steel Cooking Pot
Another big plus is that the cooking pot is stainless - not teflon like my rice maker. Now that I can make rice in this pot, I no longer need a separate rice cooker. 

Great Pot for a College Student
If I could only have one pot, this would be the one. It's electric so you don't even need a stove - just an electric outlet. It would be a great pot for a college student since it does almost anything and you can make a lot of one-pot meals in it. 

I guess you can tell that I'm excited about my new Instant Pot. I bought mine on Amazon for $135. I have a lot of experimenting to do to learn all of its capabilities and I'll be sharing my pressure cooker adventures with you soon!