For Christmas, we obtained an Immediate Pot. I’m planning on doing an Immediate Pot evaluate as soon as I prepare dinner extra with it. Earlier than the Immediate Pot, we already had two stress cookers that we used every day. We nonetheless use them to make the canine’s meals and infrequently for our beans. Strain cookers are our go-to kitchen instrument. We’re at all times both making beans, rice, lentils, or one-pot meals. The Immediate Pot makes stress cooking really easy, which makes me extraordinarily completely satisfied.
We Obtained The Rainbow Plant Life Cookbook With Our Immediate Pot
I’ve cooked a number of issues within the Immediate Pot already, and moreover some potatoes, they’ve all come from the Rainbow Plant Life cookbook (that we obtained with our Immediate Pot as a present) or from the Rainbow Plant Life web site.
Some time in the past, I wrote about the very best bean curry that I’ve ever made, and that was from Rainbow Plant Life. However I nonetheless didn’t comply with her at that time for some motive. I suppose I had too many different recipes to take a look at and check out.
That modified after we obtained her Vegan Immediate Pot cookbook to go along with the Immediate Pot. I’ve just about solely made new recipes from her cookbook since Christmas. She is a vegan genius. We’ve preferred all the things to date. The one which stands out is a fire-roasted lentil soup from her guide that I might eat every single day. The flavors are superb.
Pumpkin Lasagna Soup Is A Factor – And It’s Scrumptious
One of many recipes I created from Rainbow Plant Life was the Vegan Immediate Pot Pumpkin Lasagna soup.
I made it as a result of I had leftover pumpkin within the cabinet from Thanksgiving. I’ve heard of pumpkin stuffed pasta earlier than, so I knew it was a factor. I went to the Rainbow Plant Life website and looked for pumpkin pasta and obtained the recipe for the lasagna soup.
Actually, I didn’t suppose it was going to be superb. I believed it was going to style like pumpkin soup, not like lasagna soup. However I used to be unsuitable.
This soup IS superb. It requires pumpkin, chickpeas, coconut milk, and dietary yeast together with the common tomato sauce, spices, and pasta you’d put in a lasagna.
She does her spices with a bouquet garni with recent herbs. I solely have dried herbs, so I simply dumped mine in there like I’d when making minestrone or Italian pasta sauce.
She additionally referred to as for two tablespoons of dietary yeast and I’m certain I put in at the very least 4 tablespoons. Once more, I simply dumped and didn’t measure.
I made half the recipe as a result of I’ve vowed to cease cooking a lot meals that we at all times have leftovers… and we nonetheless had leftovers. (It’s simply the 2 of us.)
And I used a vegan ricotta recipe that I at all times use which I already had within the fridge as a result of I had made it for stuffed pasta shells the night time earlier than.
The end result was scrumptious.
I nonetheless can’t consider how good the pumpkin is in there. I feel what the pumpkin does is give it an additional creaminess. It was creamy and thick and scrumptious. I didn’t style one ingredient over the opposite. All of it mixed so splendidly.
I didn’t even thoughts the chickpeas in there. My husband loves chickpeas, so I threw them in. However the flavors from all of the elements took over the chickpeas and made this dish of lasagna soup scrumptious spoonful after spoonful.
And it didn’t style like coconut milk, which I used to be a bit of apprehensive about too. Usually I solely put coconut milk in closely spiced meals, similar to Indian meals. However, it melded with the remainder of the elements deliciously and didn’t stand out.
And the ricotta is what threw it excessive. Don’t miss the ricotta. It completes that lasagna style.
I extremely suggest attempting this recipe and each recipe on Nisha’s Rainbow Plant Life website. She hasn’t failed me but!
