Plant-Based Creamy Hatch Potato Corn ChowderBy chef-Julia.comI bought a lot of roasted Hatch chiles, which are in season right now. They are packed into individual servings in my freezer and will last for several months. The smoky and spicy qualities of these chiles add a depth of flavor to plant-based dishes.
Plant-Based Butternut Squash SoupBy chef-Julia.comAll the butternut squash in my garden was ready to pick last week, leaving me with an abundance of beautiful squash. My favorite way to eat it is in soup, however the 100 degree days are hardly soup weather. Fall is around the corner, though, and this week the temperature has dipped into the 90's, giving me an excuse to make my favorite soup. The best thing about this version is the use of the Instant Pot to prepare the butternut squash. No cutting or peeling is necessary.
Daily GreensBy chef-Julia.comI mentioned in my Super Smoothie recipe that the recipe for my daily greens would be posted soon. Well, here it is! I don't like the taste of greens (lots of them, anyway) in my morning smoothie. I've made them before in my Instant Pot so I decided to make a big batch every couple days to eat with my smoothie. This recipe makes 3/4 pound of raw greens which turns into about 2 cups of cooked greens. I've been using huge bags of Costco's Power Greens, kale, chard and spinach. They are organic, pre-washed and cost under $6.00. They contain 1 3/4 pounds of raw greens in each bag. I can make half the bag at a time in my 6 quart Instant Post.
Instant Pot Red Lentil Soup with Bell PeppersBy chef-Julia.comPlant-based eating is my passion and I've recently discovered how much I love lentils, particularly red lentils. Lentilas are protein and fiber rich, filling and taste good hot or cold. I've had lentils in the past but I didn't cook them properly and they were either underdone, overdone, bland or something wasn't right. I started experimenting with lentils in the Instant Pot and discovered they turn out quite well in a short amount of time. Now I'm making them several times a week and always looking for new recipes. I found a recipe I had downloaded in 2009 after listening to an interview on The Splendid Table with Raghavan Iyer where he mentioned a couple favorite recipes, this one, and a potato curry. I made the lentils once and probably did something wrong, so the recipe sat in my binder's Indian section all these years. The version I've made is really wonderful in so many ways. It's really spicy, has great texture, and beautiful color. I've enjoyed it as a soup, with some naan bread, or with a serving of brown rice. I will be making this dish often. I hope you enjoy it as much as I do! This recipe is adapted from 660 Curries by Raghavan Iyer. I've modified it to use the Instant Pot and reduced the amount of oil, salt, and water. I used Bob's Red Mill red lentils.