Middle Eastern Red Lentil Soup

It’s cooking demo time! It’s so exciting to see so many people coming to pressure cooking. There are so many of you who are still on the fence about if, or what kind, to get. It’s interesting to me that not everyone loves pressure cooking, so if you are one of those, you are not alone. For me, I really love it, but it’s so easy that sometimes it just doesn’t feel like cooking and I miss the longer more laborious ways of making food. Weird, right? Today I made Carrot Cake Pancakes though, so I’m good now and feel like I’ve done my cooking for the day. Pressure cooking is still awesome and it’s almost like having someone else cook for me so I don’t see me giving it up anytime soon.

At this time, I’m very excited to announce that I will be making video demos for fatfreevegan.com. It can really help to see pressure cookers in action to help those fearful to get brave and start cooking. If there is anything in particular you would like to see a demo of, please let me know.

Middle Eastern Lentil Soup - fatfreevegan.com


Today, we are starting with Middle Eastern Red Lentil Soup. It’s a super easy and inexpensive recipe to make and it tastes really good! So without further ado, let’s get to the video . Enjoy!

Posted in Pressure Cooking, Video | 5 Comments

Recipes of the week – February 2015

For the whole month of February, in my Facebook group Kind Veggie’s Whole Food Plant Based Cooking Tips, we featured Kathy Hester and her recipes from healthyslowcooking.com. Kathy was originally known, as her web address suggests, for her slow cooking or crock pot recipes. She has already published 2 cookbooks on the topic! She has since branched out to focus an entire cookbook on beans, one on oats and her newest one, to be released in 2015, is focusing on easy vegan recipes. Sign me up! She also happens to be super nice. She’s always happy to help out with her recipes and make suggestions for ingredient replacements if you have a dietary need to consider (or just don’t have an ingredient on hand). As always, I am made all the recipes gluten free with the suggestions Kathy provided.

This month, we started off with a slow cooker chili. I ate part of it over nachos and part of it just as chili in a bowl topped with cashew sour cream. Here is the link for Lots of Beans and Grains Slow Cooker Chili. It was super thick and looked very much like a traditional meat chili so it may work well to serve to omni eaters and since it’s a slow cooker chili… it can be warm all the time whenever someone wants a 2nd or 3rd bowl.


Next, we made a Lentil Quinoa Bolognese Sauce. This time around, I served it over gluten free spiral noodles and it was de-li-cious. YUM! I used a variety of lentils since I didn’t have enough of one kind. I used french, green/brown and some type of black lentil. I’ve also made it before and used it as the tomato sauce layer in lasagna. It’s a very hearty and lovely sauce, totally yummy an filling and beautiful next to a colorful salad..


Next up was Mushroom Sundried Tomato Risotto made with steel cut oats instead of arborio rice! I must admit… I didn’t go the whole risotto route and stir stir stir. I did actually make the recipe in the pressure cooker. I used 1 cup steel cut oats and 3 cups water and cooked the whole thing for 3 minutes after first sauteeing the onion and mushroom. It was awesome and pretty too! If you like the idea of eating oats for breakfast, but get tired of adding fruit and nuts or other sweet things… this might be a nice change. I sure enjoyed it.


For the last week, we did a Choose Your Own Adventure. Kathy has a section on her website of recipes that are so easy, she has put them in a category called “Beyond Easy”. Out of this category, I chose to make the Not Refried Beans. I didn’t have pintos, so I used mayocoba beans instead. They didn’t seem to need as much water as the recipe called for but boy were they delicious and the beans were so yummy and made the apartment smell amazing. (And I got to use my adorable 2 quart crock pot!) Before I mashed the beans, I did pour off some of the liquid and used that in my cheese sauce for the meal that night. It all worked out well. I didn’t really get a picture of the beans as I was super hungry and ready to chow down by the time dinner was all ready (and we had dinner guests and I honestly just forgot). I did manage to get a picture earlier that day of “appliance corner” and the cute little crock pot the Not Refried Beans were made in. It’s really a handy little size for a variety of things if you are a crock pot type person.


So there you have it. Another month of delicious recipes featuring Kathy Hester. If you like cookbooks, please check out hers. I have all but one on kindle (slow cooking for 2), and I have already pre-ordered her newest one. I’m so excited!

Recipes for March will be from veganricha.com! I’ve only made a couple recipes from Richa’s site to date, but they were awesome. I’m looking forward to this month so I can try more of them. Since March has 5 Mondays, we will be featuring 5 recipes instead of 4. Come join us! This week, we are making plant-based cheese slices. It’s much easier than it sounds!

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So You Want To Go Plant-Based

Congratulations on your wonderful decision Continue reading

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Recipes of the Week – January 2015

It’s food picture time. I’ve been a little sparing with the pictures lately and thought it was time to share some of the yummy treats happening in my kitchen. In my facebook group Kind Veggie’s Whole Food Plant Based Cooking Tips, we are featuring one website/author each month and making one of their recipes every week. It’s been really fun so far. It’s true, some people really like and do well with meal plans, but some of us find that a bit restricting. By trying one new recipe a week though, we get to try something new and hopefully find new recipes to add to our collections. I know I’ve found a couple already that I will be making again (and again).

In January, we featured Susan Voisin of fatfreevegan.com. She’s super sweet and her recipes are awesome. She even hung out with us for the month to help answer questions we had about the recipes we were making and made recipe recommendations when we asked. She’s been around awhile. In fact, she recently celebrated her 9th blogiversary! She is a pioneer in plant based recipe blogging and we love her for it. Even though I’ve heard “fatfreevegan” for awhile now, it’s only been recently I’ve really started to try her recipes and I must say, I haven’t found one that has let me down yet. Sure, I adjust a spice now and then to suit my own personal tastes, but mostly I follow the recipe and I’ve never been disappointed. She’s even posting more and more pressure cooking recipes and well… I love that too because let’s face it – I’ve become an Instant Pot girl.

So, without further ado, here are the recipes we made in January! First off we started with Curried Eggplant Lentil Quinoa Burgers. I made my own cashew sour cream to go on top and my own version of a bun. It all turned out really well and they were super yummy. I ate several of them in a lettuce wrap rather than a bun and that was super good too. It was my first time trying a lettuce wrap and I was surprised how satisfying it was!


The next week, we made a recipe that Susan calls “My Favorite Lasagna” and I can see why. It is crazy good and very similar to a lasagna I used to make in a former life that was drowning in cheese. It was always a hit with everyone I ever served it to and this recipe is every bit as good without all the dairy. I used a gluten free lasagna noodle and it turned out well. Note: My spinach wasn’t fully thawed when I made the lasagna, so the final product ended up being a little more watery than it should have been. Make sure your spinach is fully thawed so you can squeeze as much water out as you can before mixing it in.


For week 3, we made a recipe I’ve made several times already, Creamy Vegan Broccoli and Rice Casserole. This recipe is very versatile. In the past, I have subbed out different veggies or grain, depending on what I had at the time and it’s always delicious. This time, I didn’t have quite as much broccoli as the recipe called for and I topped it with pepitas, but it was really delicious, though the picture didn’t come out as pretty as Susan’s.

CreamyBroccoliRiceCasseroleWeek 4 was a really fun week. It was Choose Your Own Adventure Dessert Week! So for week 4, we picked out a dessert recipe from Susans site that we thought we would most enjoy based on our dietary needs/preferences. Some chose to skip this week for personal reasons, but others found very simple desserts that were mainly fruit, but of course I made brownies. Specifically, I made Date-Sweetened Zucchini Brownies! I didn’t use the frosting recipe provided, but instead topped with a few chopped walnuts and a sprinkle of finely grated coconut. Also, I used a gluten free flour blend and instead of applesauce, I used pumpkin puree. They were super delicious and they freeze well if you can get them in the freezer before eating the whole pan.


So there you have it. It was a super delicious month and we appreciated Susan’s help and her recipes so much! Thank you Susan!

For February, we are featuring another sweet lady and her recipes: Kathy Hester from healthyslowcooking.com. So far we’ve made a delicious chili and this week, we are making a Bolognese Sauce. Join us as we enjoy Kathy’s recipes for the month of February.

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Plant-Based Budget Tips

One thing that people all over say is that they could never eat healthy or they could never eat a plant based diet because it’s so expensive. It’s true, eating plant foods can be expensive, but it certainly doesn’t have to be. It can actually be one of the most cost effective ways to eat, especially if you look at the big picture. We will get to the big picture in a minute. Here are my top 12 ways to make the most of your plant based budget.


1. Skip the canned beans and cook them at home yourself. This is one of the easiest ways you help cut your food budget. Canned beans, especially organic bpa free ones are expensive. If you cook your own, you can make them from around 25cents to 50cents for the same amount that comes in a can. Since beans will no doubt be a primary protein source in your plant-based diet, this can be a significant savings with cans ranging from about $1.00 to $2.50. Plus, if you make your own, you won’t have to worry about bpa in the cans or added salt. It really doesn’t require much effort either. You can either make them in a crock pot or a pressure cooker. An Instant Pot is awesome for this!

2. Pay attention to the dirty dozen list. It would be so awesome if we could all afford to buy only organic locally grown produce, but that isn’t reality for many of us. In order to stretch our produce dollar, we might need to be selective about which produce we buy organic and which produce we don’t. The Environmental Working Group (EWG) puts out a Dirty Dozen/Clean Fifteen list every year. The dirty dozen is the top produce containing the very most pesticides and is best to buy organic if at all possible. The Clean Fifteen, are the 15 fruits/veggies that are grown with the lowest pesticides and a bit safer to buy conventionally grown if needed. For your convenience, you can even get an app on your smart phone so you can always have it with you at the grocery store. Just search “dirty dozen” in your app store. (available for both iphone and android!)

3. Shop produce in season. When an item is “in season”, it’s usually much cheaper than other times of the year and generally doesn’t have to travel so far to get to your grocery store. That means it gets to you in better shape and with more nutrients. Watch per pound. prices. If something is $4 or $5/lb, you may want to rethink the purchase, unless it’s a particularly light food. I still don’t have a firm grasp on what foods are in season at what times of year, but I try to look for items that are less than $1 or $2/lb at the grocery store. I’m even able to find many organic foods inexpensively by making sure to watch the prices like this.

4. Check to see if your grocery store has a discount produce bin. My grocery store has a table they put the “less than ideal” produce on for a greatly reduced cost. This might be produce that doesn’t look as pretty as the others, or maybe it is produce that needs to be used up that day. While the produce may not be as attractive, it is still full of vital nutrients and would be awesome in a stew for dinner a smoothie the next morning.

5. Store foods properly. Did you know that nuts and flours should really be stored in the fridge or freezer? This helps them to last longer and by keeping the oils from going rancid. Also learning which produce needs to be stored in the fridge and which should be stored on the counter, can be a great help in getting the most life out of them and therefore, getting the most out of the money you spent on them since they won’t be spoiling before you get a chance to use them.

6. Waste nothing. This goes along with #6. If you find some of your produce is looking a little tired… figure out a way to use it. Throw it in a casserole, smoothie, stew or cook it up and freeze it for later use. If produce gets past the point of being able to use it, not only have you lost the money you spent on it, you have wasted valuable nutrients that your body desperately needs. Many people find it helpful to go through the fridge once a week and make a stew called “clean out the fridge stew”. I’ve never done this personally, but I’ve heard people rave about how delicious these stews often are.

7. Remember to look in the freezer section for produce deals. Frozen fruits/veggies often have more nutrients than fresh because they are almost immediately frozen after harvesting. Berries are an especially good bargain. You can always have them when you want, and not have to worry they will be going bad overnight like the fresh ones. Berries pack a nutritional power punch and should be included in a healthy diet. They can also help you feel more satisfied on your plant based diet!

8. Use expensive ingredients sparingly. Nuts, for example can cost a small fortune but they can also be a very important part of a well rounded plant based diet and help you feel satisfied and not deprived. If you use them sparingly and view them as an ingredient and not a snack, they can last quite a while and help you feel like you are still getting to indulge.

9. Shop bulk bins. There are several store chains now that have bulk bins which sell grains and legumes for a fraction of what they might cost already bagged up. Do take note of prices though, there are times that per pound, you might actually find a better deal in the already bagged items, especially if the store is having a sale on that item. It really does pay to take the time to look around the store, see what’s available and compare prices. It might be a bit time consuming and tedious in the beginning, but it can really help save you a ton of money in the long run.

10. Steer clear of the processed items. There are oodles of processed plant-based items out there now. A small few even seem semi-healthy, but they can sure rack up the grocery bill in a hurry for the “convenience” they offer. Just say no, or at least save them for those occasions you really truly do need the convenience and stick to cooking at home most of the time. Besides, many of those processed foods have ingredients you’ve probably never heard of. If you don’t know what they are, your body probably doesn’t either and won’t know what to do with them. It’s best for health to not be consuming too many processed foods.

11. Use dried herbs instead of fresh. Herbs can add a whole ton of flavor to dishes and nothing can really beat the flavor of fresh herbs in a dish. However, they can cost a small fortune, especially if a recipe calls for 3 or 4 of them. Remember to use 1 teaspoon dried in place of 1 tablespoon fresh. Alternatively, if you are able to grow a garden, you can plant herbs there or you can even grow them on a sunny window sill if you have one of those in your home. If you have no way to grow your own, you can still use dried and get good flavor without breaking the bank.

12. Remember the big picture. One of the biggest cost savings in a well rounded plant based diet is health. In general, the better you eat, the healthier you will be. You won’t miss as much work (maybe even none!) which will help your paycheck be larger. Plus you will likely be able to reduce if not eliminate any medications you might be on as you get healthier. (Talk about cost savings!) Not to mention… the healthier you are, the happier you will be and your quality of life will be so much better. You will have the energy to keep up with the kids (or maybe even grandkids, depending on the situation!). You will have more energy to enjoy your friends and family and other hobbies and interests you may have and you really can’t put a price tag on that, can you?

Well there’s 12 of my favorite plant-based budget tips. What tips have you found helpful in getting the most out of your food budget?

Posted in Budget Friendly, Plant Based Eating Tips | 2 Comments

“We Are 12″ Plant-Based Superbowl Recipes

minus70I’m a 12th woman. Wait, don’t run away yet. Even if you aren’t a football fan, let me tell you why I love the Seahawks. Being from Washington State, I always figured I should be a fan, but  I couldn’t ever really get into it even though I always kind of liked football. Fast forward to marriage and living in a different state. My husband…. big football fan. After several years, I decided I better pick a team, right? I had no idea who to pick, so I picked my home state’s team, the Seattle Seahawks. As I started to learn about them, I started falling in love with different members of the team, but what I really fell in love with was the 12th man. When I saw a flag displaying the #12 on top of the Seattle Space Needle, I asked my husband what that was for. At this point, he questioned my actual status as a fan. He explained to me that the Seattle Seahawks consider the fans, the 12th member of the team and how they reserve that number for the fans and it will never be assigned to a player. Wikipedia says that the #12 jersey was retired on December 15, 1984, in honor of the Seahawks fans. Awesome. I love that the fans are considered part of the team and did you know Seattle fans are the loudest in the league? Because of their exuberance the fans have actually caused earthquakes and they’ve set Guinness World Records for noise at a sporting event… twice! I bet Derek Coleman #40 loves that he can still feel the vibration of the crowd there even though he can’t hear them because he’s deaf. It’s no wonder that the Seahawks don’t lose many home games. It brings new meaning to the words “home field advantage”.

The “12th man” concept has made me think about other areas of my life and how it feels good to be part of a team in different areas. I may not always be the star player on a particular team, but I’m there contributing and helping out in a very real and important way. Fans do that for a team and I love that the Seahawks honor that in a special way. Ironically, my husband… not as much of a fan anymore, though he still understands the game way better than me.

For those of you who are still with me in this post, below I’ve listed 12 links to plant based recipes you can serve at your Superbowl party this year no matter which team you favor. You know who I’ll be cheering for.

1.Lots of Beans and Grains Slow Cooker Chili by Kathy Hester
Chili is a nice option because people can top it how they like and you can leave it on warm in the slow cooker the whole game so people can have a warm bowl whenever they want. (see recipes 9-12 for topping ideas)

2. Buffalo Chickpea Pitas with Ranch by Isa Chandra Moscowitz
Not as healthy as some recipes, but still animal friendly and totally delicious. Made these last year.

3. Baked Mango Sriracha Cauliflower Wings by Vegan Richa
These sound delicious and can be made pretty quickly. Gluten Free option!

4. Vegan Cashew-Bean Queso by Kathy Hester
This is one of my favorite dips for chips. To me, it tastes just like that famous bean dip that comes in the little can….

5. Vegan Magic Cookie Bars  by Susan Voisin (Fat Free Vegan)
Susan will not hesitate to tell you these are NOT fat free. They are not healthy in the slightest really. But for a special event, once a year… Make sure you only make them if you have lots of people to share them with because you won’t be eating just one. Unless of course you don’t like coconut… I made these last year and they were a big hit.

6. Date Sweetened Zucchini Brownies by Susan Voisin (Fat Free Vegan)
These are so good and a much healthier alternative to #5. There is a frosting listed, but I skipped the frosting and just sprinkled the top with chopped walnuts and finely grated coconut flakes and that was super good. Much healthier than the ones listed above, but still delicious. I will be making more for this Sunday.

7. Healthy Cookie Dough Dip by Chocolate Covered Katie
I’ve never made this, but the whole idea intrigues me. She suggests serving with fruit (strawberries sound good), or some plant based graham crackers.

8. Quinoa Pizza Balls with Yogurt Ranch Dip by Happy Healthy Mama
Cannot wait to try these…. seems like they would be very meat eater friendly too!

You can also do a nacho bar, a potato bar (loaded baked potato anyone?) or a taco bar using lettuce, other veggies of choice and the following toppings:

9. Cashew Queso by Isa Chandra Moskowitz
I’ve never made this, but Isa is awesome and I have complete confidence that it’s amazing.

10. Homemade Sour Cream by Angela Liddon (Oh She Glows)
This sour cream is similar to others I’ve made and it sounds delicious! Another chili recipe is also included in this link!

11. Ancho Lentil Tacos by Isa Chandra Moskowitz
This is a recipe for tacos, but the filling is so good and would work well as a topping for all the foods listed above (potato, taco, nacho…)

12. Sriracha and Olive Salsa Fresca by Somer McCowen of vedgedout.com
This is one of my favorite salsas. I make it without the olives. I love how easy it is and how it’s consistently the same every time (probably because of the canned tomatoes? Be sure to use fire roasted…)

Don’t forget the veggie tray and fruit platter. A little cliché perhaps, but it always amazes me how the simplest things go over so well. And they are the best for you! Plus fruit comes in all sorts of team colors if you are going for a color scheme… I will be going for the blueberries and kiwis myself!

Have a great time everyone!



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We Have A Winner!

Today is the big day. It’s pretty exciting as it is our very first giveaway here on kindveggie.com! I’ve really enjoyed sharing delicious recipes and videos with you this week and reading your comments and emails. Many of you have started pressure cooking either in an Instant Pot,  or stove top pressure cooker and it thrills me that so many are able to get nutritious food on the table quickly and easily.

Since it’s been such a busy week here at Kind Veggie, we will keep this short and sweet so everyone can relax and enjoy the rest of their Sunday.

Congrats to Jennifer, who commented “I have this recipe in the Instant Pot right now! My first time using it. I love how easy it is!” She is the winner of The New Fast Food e-book!! Note: There was more than one Jennifer who entered, so I included her comment here. Great name by the way! We will contact you shortly in email, Jennifer!

If you were hoping to win the e-book, but didn’t and still want to purchase it, please click the picture of the book at the top of this post or to the right of the screen on kindveggie.com/blog. This will take you to the purchase of the book through an affiliate link which helps support Kind Veggie, while the cost remains the same to you. If you saw any other tools in any of the videos that looked helpful to you, please click the Amazon affiliate links on my site to start shopping at amazon.com to find these products. If you are in Canada, you can scroll down and find links to amazon.ca as well! Thank you so much for joining me this week and supporting me and Kind Veggie. While this is the end of this series, it is not the end of great cooking tips and demos so I hope you stay with us for future posts and videos. Have a great Sunday!

Posted in Pressure Cooking, Pressure Cooking 101 | 1 Comment

Mediterranean Greens

Wow this week went fast! It’s been such a fun week though, sharing all these recipes and reading the giveaway comment entries! (only one day left to enter!!) Today I am sharing the very last recipe in our series of recipes from The New Fast Food by Jill Nussinow. If you’ve been keeping up with the videos this week, you will see I’m looking a little tired in this video. I tried to shoot 4 videos in one day and learned that next time, it would be better to pace myself so as to allow for technical difficulties… Lesson learned.


In the video, I mention that I’d never made this recipe before, which is true. But since making the video a couple weeks ago, I’ve made the recipe 4 times. I really love it. Each time I have eaten the entire batch in one sitting. Greens are so healthy for you. They are so nutritious and good for your digestion. When I start my day with a big bowl of greens, I feel more calm, relaxed and satisfied. Even if you don’t eat a big bowl of greens for breakfast, I hope this recipe inspires you to try greens and to add more of them to your daily food intake.

Mediterranean Greens
The New Fast Food by Jill Nussinow

1 tablespoon olive oil, if using
1/2 cup finely minced onion
2 pounds greens such as kale, Swiss chard, mustard, collards or a combination of washed but not dried and center ribs removed, cut finely
1/4 cup golden raisins or currants
water or broth, as needed (you’ll need about 1/4 cup)
2 tablespoons finely chopped kalamata olives
1-2 tablespoons balsamic vinegar
freshly ground black pepper, to taste
drizzle of extra virgin olive oil, optional


Heat a pressure cooker over medium heat. Add the onion and dry saute for 2-3 minues, adding broth if the onion starts sticking or add the oil to the cooker and saute onion in it.

Add the greens and saute for 1 minute. Add the raisins or currants, olives and broth. Lock the lid on the cooker and bring to high pressure over high heat for 2 minutes. Lower the heat to maintain high pressure and remove the lid, tilting it away from you.

Check to be sure that the greens are cooked to your liking if not, put back on the heat and stir for another minute or two over medium heat. Stir in the vinegar. Drizzle with olive oil, if using.

Taste and adjust seasonings, adding more vinegar or pepper if necessary. Let cool a bit and serve as an appetizer on toasts or crackers or serve hot as a side dish.

Today is the last day to enter the giveaway! (Giveaway has ended) Your comments have been so sweet, I wish you could all win but alas, we only have one copy to share. Our winner will be chosen and announced tomorrow. See you then!

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Middle Eastern Millet Pilaf

How is your week going? have you been enjoying the recipes and videos this week? I’ve sure enjoyed sharing them. I am learning so much in this whole process. It’s a fun journey.

The recipe I’m sharing today is so simple and so yummy. It is mildly flavored in my estimation (though you can add a little more cayenne if you want to bump it up, but be careful!) It’s so good though. I’ve eaten it with greens, I’ve eaten it for breakfast. To me, it’s just very satisfying and I enjoy it immensely every time I make it. And of course, I’m also sharing a video of the recipe and a story about the the first time I bought millet. Enjoy!

Middle Eastern Millet Pilaf
The New Fast Food by Jill Nussinow

1 tablespoon oil
1 cup chopped onion
2 teaspoons cumin
1/4 teaspoon cayenne
1 cinnamon stick
1/2 cup roughly chopped carrots
1 cup millet
1-3/4 cup water or broth
3 tablespoons currants
salt and pepper, to taste


Heat the oil in the cooker over medium heat. Add the onion and saute for 1 minute. Add the garlic, cumin, cayenne, cinnamon stick and carrots and saute for 30 seconds. Add the millet and stir to coat with oil. Add the water or broth and stir.

Lock on the lid and bring to high pressure over high heat. Reduce the heat to low to maintain high pressure for 10 minutes. Remove the pot from the heat and let the pressure come down naturally. Remove the lid, tilting it away from you.

Remove the cinnamon stick. Fluff while adding the currants and salt and pepper to taste.

There you have it! I hope you enjoyed today’s recipe. We have one more recipe and video coming before the big giveaway on Sunday (only 3 days away!!). If you haven’t entered yet, you can do so here. (Giveaway has ended)

Happy cooking everyone!

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Curried Rice and Lentils

Only 5 more days to enter KindVeggie.com’s very first giveaway! Deadline is midnight, Saturday, January 23rd. Winner will be announced Sunday the 24th. (Giveaway has ended) I am loving everyone’s comments so far. You all are so sweet. Your comments have been so touching and I appreciate them so much! It thrills me to see so many of you are learning how to use your pressure cookers (or remembering how for some of you!) If you haven’t had a chance to sign up yet, please click this link and leave a comment to be entered.

In preparation for the big giveaway, Jill Nussinow has given permission to share 4 of her recipes. Today we will feature the 2nd recipe! (the first one is in the post linked in the paragraph above). Check it out. It’s so good. One thing I’ve learned about recipes that call for curry though… use a curry you like. They are not all the same and if you don’t like the curry you are using, you probably won’t love the recipe. Try different ones out if you aren’t sure which you like!

Curried Rice and Lentils

2 teaspoons canola or other vegetable oil
1-1/2 cups onions, chopped
2 slices ginger, finally minced to equal about 1 teaspoon
2 cloves garlic, finely minced
1 small hot pepper, finely minced
1 tablespoon curry powder
1 cup brown or green lentils, rinsed and drained
1/2 cup brown basmati or other long grain rice, soaked for 8 hours or overnight, and drained
2-1/4 cups water or broth
1/4 cup currants (optional)
1/2-1 teaspoon salt
1 cup frozen peas, defrosted
1 cup diced tomatoes, fresh or canned
3-4 tablespoons chopped cilantro, for garnish
Hot sauce or chutney, to taste


Add the oil to the pressure cooker over medium heat. add the onion, ginger, garlic and pepper. Saute for 1 to 2 minutes. Cook until onion begins to slightly soften, about 2 more minutes.

Add the curry powder and stir. Then add the lentils, rice and water. Stir well. Lock the lid on the pressure cooker and bring to high pressure over high heat for 12 minutes.

Remove from heat and let the pressure come down naturally. Carefully remove the lid and add the peas, tomatoes and salt to the pot. Let sit a minute or two, covered. Fluff with a fork.

Transfer to a serving plate. Top with cilantro. Serve immediately.

Jills Note: You can make this with long grain red or black basmati rice without any pre-soaking with good results.

Below is a video demo of this recipe. Enjoy!

Posted in Pressure Cooking, Pressure Cooking 101, Recipes, Video | 3 Comments