I love my Instant Pot. I have to say that it is now perhaps my second favourite appliance, next to the Vitamix of course. I love the fact that it does so many things. It's a slow cooker, yogurt maker, a pressure cooker and just a regular saucepan. I use the IP more often than the stove these days and the reason I do, may or may not be because I can see the TV when cooking. 😇
This recipe is a total winner. I found a non-vegan recipe for split pea and ham soup and basically just veganised it by substituting the ham and ham bone for liquid smoke and really making sure there is a lot of flavour with spices and stock. I have made it 4 times in one week and Seb loves it. There are some recipe notes at the bottom, so make sure you check them out to save even more time. No Instant Pot? No worries. Regular stove top instructions available.
1 large onion chopped
3 large carrots diced
3 stalks of celery chopped
2 cups of split peas
4 cloves garlic
6 cups of water or vegetable stock
3 bay leaves
1 tsp of salt
1 tsp of pepper
1/4 cup of nutritional yeast
1 tsp liquid smoke
Add the carrot, celery and onion, stock, split peas, garlic and bay leaves to the Instant Pot. Using the manual setting, set at high pressure for 5 minutes. It doesn't matter if you use a quick release or natural release. Take out any bay leaves. Stir in the nutritional yeast and the liquid smoke. Serve as is or add some sour cream and herbs on top.
I am super pumped to share with you another interview with one of my dearest friends here in Bangkok.
So, this week's video is interviewing Nina, a two year vegan who is joyfully navigating a vegan lifestyle as a mum of two, a full time elementary teacher which would keep her busy enough, however, because Nina loves a challenge she also works out nearly everyday, runs half marathons and is also studying as well.
I was lucky enough to witness her vegan 'transformation' and she is just testament to how change is possible if you are willing to be changed and find out more.
Some themes we will touch on in this interview are: change, negotiation, relationships, education, self-awareness, family, community, friends and communication.
I hope you will enjoy this video and please give Nina lots of love and support in the comments!
One of the reasons I have not made lots of quiches ever, is that they are a bit of a hassle. Usually involves a frypan and a oven pan and if you do the pastry part there will likely be flour everywhere. This recipe was inspired by Chloe Coscorelli's Frittarta but I think I made it a bit easier and (importantly) bigger so you can have it for lunches throughout the week. I sprinkled some kala namek salt just before serving. If you don't know what it is, it's a salt that has a very sulfurous eggy flavour. I add it just before serving because the flavour seems to dissipate if you heat it. If you give it a try, let me know if it resembles chicken egg quiche!
1 russet potato cubed
1 onion, chopped finely
1 zucchini cubed
2 tablespoons olive oil
500 grams soft silken tofu
¼ cup vegan butter
5 tablespoons cornstarch or arrowroot
3 tbsp nutritional yeast
2 tsp baking powder
1 tsp salt
1 tsp ground black pepper
1 tsp teaspoon turmeric
1 tsp teaspoon onion powder
1 tsp teaspoon garlic powder
1 tomato sliced
Fresh basil leaves (optional)
Kala Namek (Black Himalayan Sea Salt)
Preheat oven to 200 Degrees. Add the potato, onion and zucchini to 20 cm x 20 cm pan with the oil and stir to cover. Place in the oven and cooked for 20 minutes stirring once. While the vegetables are cooking, in to a blender add the tofu, butter, nutritional yeast, baking powder, salt, pepper, turmeric, onion powder and garlic powder and blend it up.
When the veggies are cooked, bring them out and using a spatular, make sure all the vegetables are free and not stuck to the bottom of the pan. Pour the quiche in to the pan and gently mix the vegetables and quiche mixture together and smooth it out.
Arrange the tomato slices on top of the quiche and place in to oven for 20 minutes.
To check that the quiche is cooked, press gently the middle of the quiche. If it bounces back, it's ready.
Leave the quiche to set for about 20 minutes as it will make it easier to slice.
Garnish with basil leaves and some of the sulfurous salt before serving.
I had, what I call, my awakening thanks to Brighde Reed. I never felt good about eating meat, but I continued to do so because "it's part of the natural food chain", or "we need protein"... things so ingrained in many of our heads since childhood. A few inquisitive questions to Brighde, quite simply, changed everything. She helped me see that we humans can actually live a healthier life on a plant based diet. I had no more excuses. What made changing my ways so easy, though, was how Brighde opened my eyes to the fact that a Vegan diet isn't so much about the things you can't eat, but more about the things you can! I've never had so much fun in the kitchen, making and creating things I thought I'd have to give up, impressing people with delicious food that's, *gasp*... vegan!