Thursday, October 29, 2020

Air Fryer Vegetable Pot Pie

Layers of crisp puff pastry on a ramekin filled with vegetables in a creamy Vegan sauce, these pot pies are made in the air fryer and make great holiday sides! 


This is a sponsored post on behalf of iHerb. All opinions are mine alone. 

Some of the links below are affiliate links, meaning, at no extra cost to you, I will earn a commission if you click through and make a purchase. 

Pot Pie is a popular side for the holiday season. Here is a Vegan version of the pie that is delicious and easy to make. 

The pleasure of cutting through the layers of puff pastry to dunk the spoon into a creamy mix of sauce and vegetables is unmatched! 

Plus, using frozen puff pastry shortens the process from all day to under 60 minutes! 

What is in this Vegetable Pot Pie?

This pot pie has a mix of vegetables. Either use pre-cut frozen vegetables or use fresh vegetables. They both work equally well in the recipe. 

The choice of vegetables is based on taste and preferences. I have used carrot, peas, pepper, beans, onion, cauliflower and broccoli. Adding corn, jalapeños, mushrooms and olives work well too. 

The gravy of the pie has oil, coconut milk, flour and seasoning. The roux makes the gravy thick and perfect. 

Nutritional yeast is the true star of this dish. A delicious Vegan ingredient that replicates cheese in many ways, this adds a LOT of flavor, creaminess and taste to the dish. 

The yeast is an essential ingredient and cannot be missed to get a delicious flavor! 

The pie is topped with puff pastry. Flaky, buttery and delicious, this is an easy replacement to pie crust. It can be replaced with traditional pie crust too. 


How to get everything you need for this recipe?

Before I get into the steps to make this spectacular Holiday recipe; here is a small tip. 

If you need all the ingredients for this recipe in one go; iHerb is the best online grocery store. 

Their website is FULL of daily essential grocery items, specialty products and more. From the brands you trust to newer brands, they are all available in an easy to view visual guide. 

For this recipe I needed nutritional yeast. The one from Simply Organic is my favorite and I got yet another bottle to make my favorite 'cheesy' delights! 

Plus, I got the Simply Organic Garlic and Herb Seasoning, Frontier Co-Op Smoked Paprika, Edward and Sons Bouillon cubes and California Olive Ranch Avocado Oil Blend for my recipe.

Get a discount off your purchase by clicking here or any link in the post. No Minimum required!

Why I love to order from iHerb?

A one stop shop for my grocery and specialty products; iHerb never disappoints in what they offer. 

They have a LOT of different sections with so many products. I always buy some new products to try an I have loved them all. 

Plus there are often promotions to help you save $$$. They have over 30, 000 natural products and ships to 180 countries.

iHerb orders are shipped from climate-controlled distribution centers to ensure the quality of their products

And if there is ever a problem with the order, they offer 24x7 support in 10 languages.


How to get it right each time

Start to thaw the puff pastry before you start cooking. You can thaw the frozen puff pastry overnight by placing it in the refrigerator. 

Or use the thaw option of the microwave for this step. Just ensure it is not completely molten else it will not rise in the air fryer. It should be cool to touch yet pliable. 

Use vegetables that will remain firm after cooking. Tomatoes for example tends to make the pie soggy in a while. 

For the sauce, I used plain flour and coconut milk. Any plant based milk works but thick coconut milk yields a creamy base. 

If not vegan, use regular milk or cream for a creamy gravy. Adding cheese is an option too. 

Why make these in the air fryer?

Holiday season means LOT of cooking and cleaning. The oven is often occupied with truckloads of cookies and breads.

So skip the oven and use the air fryer to make these. I can make 4 at a time which is perfect for my family. 

Plus, the air fryer takes 4 minutes to heat up and 9-10 minutes to cook the puff pastry. Much shorter time compared to starting with a cold oven. 

And the air fryer does not heat up the space like the oven does. So skip the oven for this recipe and use the air fryer. 

If you absolutely want to use oven, preheat it to 400 F and bake the pot pies till the puff pastry is crisp, typically 15 minutes. 


Can these be made before hand?

Yes certainly! 

The base can be cooked and added to ramekins a day or two before. Cover with plastic and set in the refrigerator. 

When ready to cook, remove from refrigerator and add the puff pastry hat. Air Fry and ready to serve! 

What to serve this pot pie with?

The pies are often enjoyed by themselves in our house. They make a part of a meal if they are served with any of these:



My iHerb Mini Haul

While I was shopping for the ingredients for the recipe, I bought some more products for the upcoming Holiday Season.

Wilderness Poets, Organic Raw Pistachio Butter: This is the ingredient I am looking forward to try. From cake and dessert to topping over fruits, this has to be amazing with everything! 

Bob's Red Mill, Golden Couscous: A pantry staple, this has so many versatile uses! Love this for my salads and meals. 

La Tourangelle, White Truffle Infused Oil: I love truffle fries and this ingredient is the heart of that recipe. Cannot wait to make the fries again! 


Now Foods, Real Food, Raw Pecans, Unsalted: What is Holiday season without pecans? Now Foods has some of the BEST products and these pecans sure look promising! 


Steps


Heat 1 cup water in a pan with 1 tsp salt. Add broccoli, cauliflower, peas, carrots and french beans. Boil for 3-4 minutes and turn down the flame. 

Drain the vegetables and set aside. 


In a heavy bottom pan heat oil (I used avocado blend). Once hot, add garlic and sauté till fragrant. Add onions and red peppers. Mix well.

Cook for 2-3 minutes; till the vegetables are little soft. Add 2 tsp flour and mix well. Cook the flour for a minute. 


Once the flour is cooked, add coconut milk and bring to a boil. 

Season with salt, pepper, seasoning and cayenne pepper (if using). Add nutritional yeast too.


Bring the sauce to a boil with the vegetable broth cube mixed with 1/2 cup water. The sauce starts to thicken in a few minutes. 

Add the vegetables and mix well. Adjust seasoning if needed and turn down the flame. 


Preheat air fryer to 390 F. 
Using a cookie cutter and the puff pastry sheet, cut circles almost the size of the ramekin top. Set aside. 

In each ramekin add the vegetable mix.


Top it with the puff pastry. Spray some oil on top and place a twig of thyme and some seasoning. 

Air Fry for 10 minutes and remove. Serve immediately. 


The leftovers can be heated again by air frying for 3-4 minutes at 390 F. 


Recipe card

Yield: 3 servings
Author: Smruti
Print
Air Fryer Vegetable Pot Pie

Air Fryer Vegetable Pot Pie

Layers of crisp puff pastry on a ramekin filled with vegetables in a creamy Vegan sauce, these pot pies are made in the air fryer and make great holiday sides!
Prep time: 30 MinCook time: 10 MinInactive time: 5 MinTotal time: 45 Min

Ingredients

  • Puff Pastry 1 thawed 
  • Mixed Vegetables 1 cup (I used carrots, green beans, cauliflower, broccoli and corn)
  • Garlic 2 cloves, minced
  • Onion 1/4 medium, diced
  • Red Pepper 1/4 medium, diced
  • Oil of your choice 2 tbsp (I used Avocado blend)
  • All purpose flour 2 tsp
  • Nutritional Yeast 2 tbsp
  • Coconut milk 1 cup
  • Bouillon cube 1 (mixed with 1/2 cup water)
  • Garlic and herbs 1 1/2 tsp
  • Cayenne Pepper 1/4 tsp (optional) 
  • Salt 2 tsp
  • Fresh thyme 2-3 sprigs

Instructions

  1. Heat 1 cup water in a pan with 1 tsp salt. Add broccoli, cauliflower, peas, carrots and french beans. Boil for 3-4 minutes and turn down the flame.
  2. Drain the vegetables and set aside.
  3. In a heavy bottom pan heat oil (I used avocado blend). Once hot, add garlic and sauté till fragrant. Add onions and red peppers. Mix well.
  4. Cook for 2-3 minutes; till the vegetables are little soft. Add 2 tsp flour and mix well. Cook the flour for a minute.
  5. Once the flour is cooked, add coconut milk and bring to a boil.
  6. Season with salt, pepper, seasoning and cayenne pepper (if using). Add nutritional yeast too.
  7. Bring the sauce to a boil with the vegetable broth cube mixed with 1/2 cup water. The sauce starts to thicken in a few minutes.
  8. Add the vegetables and mix well. Adjust seasoning if needed and turn down the flame.
  9. Preheat air fryer to 390 F.
  10. Using a cookie cutter and the puff pastry sheet, cut circles almost the size of the ramekin top. Set aside.
  11. In each ramekin add the vegetable mix.
  12. Top it with the puff pastry. Spray some oil on top and place a twig of thyme and some seasoning.
  13. Air Fry for 10 minutes and remove. Serve immediately.
  14. The leftovers can be heated again by air frying for 3-4 minutes at 390 F.
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Tag @herbivorecucina on instagram and hashtag it #herbivorecucina
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Wednesday, October 21, 2020

Instant Pot Kheer | Indian Rice Pudding

A quintessential Indian dessert; Kheer is a creamy rice pudding made with milk, sugar and rice. This dump and start version is easy quick and totally reliable. No stirring needed and no watching over! 


Some of the links below are affiliate links, meaning, at no extra cost to you, I will earn a commission if you click through and make a purchase. 

What is Kheer?


Rice pudding is an Indian dessert made using milk, rice and sugar. It may be flavored with different ingredients like cardamom, saffron, nuts or rose. 

This dessert is made for all kinds of occasions and celebrations. The simplicity of the dish and the fact that it requires only THREE ingredients makes it super popular.

Rice pudding is made in different parts of the country with some variations. Payasam, doodhpaak and kheer are all variations of a recipe with rice, sugar and milk. 


Video Recipe


Why make Kheer in the Instant Pot?


Traditionally kheer is made by boiling rice and milk while stirring it till the milk thickens and the rice cooks. 

The Instant Pot comes with a mode for 'porridge'. This mode helps make kheer with a touch of a button. 

A dump and start recipe, this mode yields a super creamy kheer each time. 

No more stirring or checking if the rice is settling down. This recipe can easily make kheer without a lot of manual effort. 


What you need to make Kheer


As I mentioned above, you need the THREE basic ingredients for kheer. Then, the add-ins can be varied based on availability and taste. 

Milk: This is the base of kheer. If you want a rich and creamy kheer, use whole milk. Any of the other milks will yield a thinner version of the same. 

I have used full fat milk in this kheer.

Rice: I used basmati rice in the recipe. Using any long grain rice will work well in this recipe. 

Wash the rice well and drain it before using.

Sugar: This is used as a sweetener in the recipe. There is no replacement for this as it is a sweet dish. 

The add-ins to the Kheer


Once you have the three basic ingredients, the add-ins for the recipe can vary. I like to add cardamom powder and nuts like almonds, cashews, pistachios. 

Another delicious add-in is charodi or chironji. A popular ingredient for Indian sweets, these seeds can be found from the Indian store. 

Often other ingredients like saffron, rose petals, raisins etc are added. They add flavor to the kheer and can be used as desired. 

Tips to get it right each time


As I mentioned, make sure the milk is fresh. It helps keeping the kheer from curdling at high temperatures. 

Make sure the insert is washed well, especially if it was used to make a curry before the kheer. Traces of acidity can curdle the milk.

Often times milk burns in a steel container when boiled. To avoid this, add some cold water to the insert before adding the milk. This works well to keep the milk from settling to the base. 

Do not do a quick release of this recipe. It will splutter hot milk around and can lead to burns. Let all the pressure release naturally. 

The kheer will thicken as it cools. Shut off the instant pot a little before the desired consistency is reached. 

Serving suggestions


Kheer can be served warm or cold. 

I love my kheer chilled in the refrigerator for a few hours. It makes a great addition to any meal as a sweet or after a meal as a dessert.

The BEST way to enjoy kheer is definitely with some piping hot puris! 


Steps


Add cold water, milk, sugar and rice in the instant pot insert. 

Close the lid and set the mode to 'porridge' for 20 minutes. 

Let the kheer cook and after the cooking cycle is done, let all the pressure release naturally. Open the lid.

Set the mode to 'sauté'. Add mixed nuts, chirodi and cardamom seeds. Mix well. 

Let the kheer cook for 5 minutes and press cancel. Mix well and serve cold or warm topped with dried rose petals and saffron. 


Recipe card
Yield: 3 cups
Author: Smruti
Print
Instant Pot Kheer [ Indian Rice Pudding]

Instant Pot Kheer [ Indian Rice Pudding]

A quintessential Indian dessert; Kheer is a creamy rice pudding made with milk, sugar and rice. This dump and start version is easy quick and totally reliable. No stirring needed and no watching over!
Prep time: 5 MinCook time: 20 MinTotal time: 25 Min

Ingredients

Instructions

  1. Add cold water, milk, sugar and rice in the instant pot insert.
  2. Close the lid and set the mode to 'porridge' for 20 minutes.
  3. Let the kheer cook and after the cooking cycle is done, let all the pressure release naturally. Open the lid.
  4. Set the mode to 'sauté'. Add mixed nuts, chirodi and cardamom seeds. Mix well.
  5. Let the kheer cook for 5 minutes and press cancel. Mix well and serve cold or warm topped with dried rose petals and saffron.
Did you make this recipe?
Tag @herbivorecucina on instagram and hashtag it #herbivorecucina
Created using The Recipes Generator

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Sunday, October 11, 2020

No-Knead Pumpkin Walnut Bread

Fall calls for pumpkin bread and what better than a no-knead version studded with walnuts and flavored with pumpkin spice!


Some of the links below are affiliate links, meaning, at no extra cost to you, I will earn a commission if you click through and make a purchase.
 

Pumpkin breads are always fun to make. From quick breads to yeast based ones, I LOVE making them through Fall and even into winter. 

In fact, I make some pumpkin loaves even in summer using canned pumpkin. Such is my love for the orange squashes. 

This time I am sharing a yeast based pumpkin bread that needs a handful of ingredients and uses the idea of slow proofing for maximum flavor. 

Why make pumpkin bread?

Pumpkin is a squash that is super soft inside and greasy. This adds a LOT of moisture to the dishes and making reads with it helps make them moist without using any oil or butter.

Pumpkin bread almost always will have some spices added to it. The slight sweet taste of pumpkin is balanced with the spices ranging from cinnamon and cloves to the signature pumpkin spice mix. 

This combination of pumpkin and spices is great for Autumn. Just baking the bread fills the home with Fall scents. The bread is GREAT with a side of soup or with some butter or cream cheese spread on the slices. 

What is special about the no-knead version?

A quick bread using pumpkin is generally made using baking soda and is mostly sweet. 

The yeast version like this one uses yeast as a proofing agent and is made using nuts, flour and pumpkin. 

This version of no-knead bread uses a little bit of yeast and lets it show its magic by proofing it in the refrigerator for 12-16 hours.

The version needs no special equipment, has an active time of just 10 minutes and is always full of flavors. 


What you need to make this bread?

This bread uses a handful of pantry essentials that are generally easy to procure. 

Flour: Using bread flour or all purpose flour works in this bread recipe. I have used bread flour in this recipe. A mix of the two can be used too. 

Instant Yeast: The recipe uses a little yeast to make the dough. The dough ferments overnight so only 1/4 tsp is needed. 

Using active dry yeast is an option too. It has to be activated before using. 

Pumpkin Purée: Adding 3/4 cup pumpkin purée is the BEST part of the recipe. 

The pumpkin makes the bread moist and flavorful. This purée can be store bought or freshly made from scratch. Both will work beautifully in the recipe.

Spices: The easiest way to make this recipe is by using pumpkin spice. A blend of flavorful spices, this one can be replaced with a mix of cinnamon, cloves and nutmeg too.

Walnuts: The smooth flavor of pumpkin in the bread perfectly complements the crunchy texture of toasted walnuts. 

The walnuts can be replaced with pecans. Adding a handful of pepitas is a great idea too.

Honey: I have used some honey as a sweetener in this recipe. There is a debate whether or not honey can be baked. If there is any doubt, use sugar instead of honey. 



Baking this bread

In order to get the perfect crust on this bread it is made in the dutch oven. The dutch oven needs to be really hot before baking the bread in it.

Hence, place the dutch oven in the oven before preheating it. And continue to heat the oven for atleast 30 minutes before baking the bread. 

Place the bread in the hot dutch oven and bake for 20 minutes covered. Then bake for another 20 minutes without cover to get the crisp top. 



Serving suggestions

This bread is great with some warm butter or cream cheese. It also makes a great carrier for all kinds of sandwiches. 

A recipe we love with this bread is French Toast. The pumpkin and walnuts come together wonderfully in this breakfast special.



Steps

In a bowl mix together pumpkin purée, honey and water. Set aside. 

Take flour in a large bowl. Add toasted walnuts to the flour. 


Add in instant yeast, pumpkin spice and salt. 

Mix the pumpkin purée mixture into the flour mixture.



Bring everything together using a spatula. No need to knead the dough, just make sure the dry bits are hydrated with the liquids. 

Cover with plastic and rest in the refrigerator fro 12-14 hours. 



After 12-14 hours remove the dough from the refrigerator. The dough would have doubled by then. 

Flour the kitchen counter or a large baking tray with dry flour. Turn the dough on it.



Using flour on your hands gently shape the dough into a tight round. Keep tucking the sides in and smoothen the surface as much as possible. 

Spread rice flour in a banneton basket and transfer the dough ball to it. Set aside for an hour. Meanwhile place a dutch oven in the oven and preheat to 450 F.



Transfer the bread from the banneton to a large piece of parchment paper. 

Using a lame score the bread as desired. 



Transfer the bread to the heated dutch oven and bake for 20 minutes covered and then 20 minutes uncovered. 

Remove, cool and enjoy with some cream cheese or butter.




Yield: 1 loaf
Author: Smruti
Print
No-Knead Pumpkin Walnut Bread

No-Knead Pumpkin Walnut Bread

Fall calls for pumpkin bread and what better than a no-knead version studded with walnuts and flavored with pumpkin spice!
Prep time: 10 MinCook time: 40 MinInactive time: 13 HourTotal time: 13 H & 50 M

Ingredients

Instructions

  1. In a bowl mix together pumpkin purée, honey and water. Set aside.
  2. Take flour in a large bowl. Add toasted walnuts to the flour.
  3. Add in instant yeast, pumpkin spice and salt.
  4. Mix the pumpkin purée mixture into the flour mixture.
  5. Bring everything together using a spatula. No need to knead the dough, just make sure the dry bits are hydrated with the liquids.
  6. Cover with plastic and rest in the refrigerator fro 12-14 hours.
  7. After 12-14 hours remove the dough from the refrigerator. The dough would have doubled by then.
  8. Flour the kitchen counter or a large baking tray with dry flour. Turn the dough on it.
  9. Using flour on your hands gently shape the dough into a tight round. Keep tucking the sides in and smoothen the surface as much as possible.
  10. Spread rice flour in a banneton basket and transfer the dough ball to it. Set aside for an hour. Meanwhile place a dutch oven in the oven and preheat to 450 F.
  11. Transfer the bread from the banneton to a large piece of parchment paper.
  12. Using a lamescore the bread as desired.
  13. Transfer the bread to the heated dutch oven and bake for 20 minutes covered and then 20 minutes uncovered.
  14. Remove, cool and enjoy with some cream cheese or butter.
Did you make this recipe?
Tag @herbivorecucina on instagram and hashtag it #herbivorecucina
Created using The Recipes Generator


Thursday, October 1, 2020

Instant Pot Quinoa Red Lentil Soup

Full of super foods; this quinoa and red lentil soup is delicious and easy to make! Ready in under 30 minutes; it is a perfect meal or a side.


Some of the links below are affiliate links, meaning, at no extra cost to you, I will earn a commission if you click through and make a purchase.
 

Fall is here and it is time for flavorful soups and stews! Of the many ways to make delicious soups; the recipes that are one pot are on top of my list.

This recipe for quinoa and lentil soup is a winner in many ways. It is Vegan, easy to make, delicious and (almost) toddler friendly! Plus, it is easy to customize and full of vegetables. 

Video Recipe

Why make soups in the Instant Pot?

The instant pot is a great device to simplify a lot of steps in soup making. Whether it is cooking and pureeing or steaming and boiling; it can all be done in one pot. 

Plus, no baby sitting the soup to cook. Set the time and let the soup cook while making the rest of dinner! 

The Instant Pot has two modes that help making soups easily. The pressure cook option helps in cooking soups with grains and vegetables and the soup mode that boils the soups slowly and make them creamy and delicious. 

And lastly, the 6 quart instant pot is a BIG pot for cooking. It can easily make soup for a family of four. Or meal prep and freeze the leftovers from the dinner for later. 

What you need to make this Quinoa Red Lentil Soup?

This soup is full of healthy ingredients but also delicious! 

The ingredients that go into the soup are simple and can be changed based on preferences.

Quinoa: I LOVE the super food quinoa in SO many recipes. Soups, stews, salads or main course can be made using quinoa. It has a nutty and earthy flavor that is delicious. 

I have used white quinoa but the same recipe can be made using tricolor quinoa. Or use one color of quinoa. 

It is required to wash the seeds before using. That helps remove the top coat that might yield a bitter taste.

Red Lentil: A super delicious lentil that cook quickly, red lentil make a great addition to the soup. It is an inexpensive way to add some healthy ingredients to your diet. 

The cooking time for the soup is 5 minutes and this lentil cooks well in that time. Yellow lentil or green lentil can be used too. 

Vegetables: Celery, onion, carrots and tomatoes are added to the soup. They can be swapped for other vegetables like broccoli, cabbage corn etc. 

Adding seasonal vegetables makes this soup delicious and nutritious. 

Kale: Adding greens to soups is always a great idea. I added kale in this one. But adding spinach or other greens is a great idea too. 

These greens are added last so that they do not become mushy. Skip them if you are not a fan of these greens. 

Spices: Adding turmeric, cumin and curry powder makes the soup awesome. 

The turmeric powder is great for Fall and Winter with so many benefits for the body. Cumin helps give the soup an earthy flavor. 

Curry powder is my favorite ingredient to make so many recipes. This spice blend has a combination of fragrant spices and helps enhance the flavor of the soup. It takes he simple ingredients like kale, quinoa and red lentil to a super flavorful soup. 



Can this soup be frozen?

Yes for sure! I like to make a big batch by doubling the ingredients and freezing the leftovers to enjoy later. 

I would cook everything except the greens and freeze the soup. To heat, just boil in a pan or in the microwave and add the greens (kale or spinach). That way it tastes fresh again! 

What to serve it with?

The soup is actually a great meal as is. We love ours with a side of toasted bread or No Knead Instant Pot Pumpkin Rolls.

If you would like to serve it with another dish, I would totally recommend this Vegetarian Teriyaki Noodles or Creamy Red Sauce Pasta

I hope you try this and have a great meal! Looking for more quinoa recipes? Try this Instant Pot Quinoa KhichdiQuinoa Kofta in Makhani GravyQuinoa Sabudana Khichdi or Quinoa Idli.



Steps

1- Wash and drain quinoa and red lentil. Set aside. Set the instant pot mode to Sauté. Once the display reads hot, add oil. 

2- Once the oil heats up, add ginger, garlic.

3- Add onion and mix well. 

4- Cook till the garlic is flavorful and onion is soft.


5- Add carrot, celery, tomato, quinoa and red lentil. Mix well. 

6- Add turmeric powder, salt, pepper powder, cumin powder and curry powder. 

7- Stir in vegetable stock. Mix well and close the lid. 

8- Press cancel and then press pressure cook. Set time to 5 minutes and pressure level to high. Move the vent to sealing. Let the soup cook and once the instant pot beeps let all the pressure release naturally. Open the instant pot. 


9- Add the kale. Add more water/ stock if desired. 

10- Set mode to sauté and let the soup cook for 3-4 minutes till the kale wilts. Taste and adjust salt if needed.



Instant Pot Quinoa Red Lentil Souphttps://youtu.be/zJPKVA_KeXoFull of super foods; this quinoa and red lentil soup is delicious and easy to make! Ready in under 30 minutes; it is a perfect meal or a side.https://1.bp.blogspot.com/-sFLA6R36YtY/X3WDzZ8VMPI/AAAAAAAAR7U/k7KDFa7w9WAcaOf8ZXnhitxM34DtLlowwCLcBGAsYHQ/s2048/IP-Quinoa-Lentil-Soup-00003.jpg
Yield: 4
Author: Smruti
Print
Instant Pot Quinoa Red Lentil Soup

Instant Pot Quinoa Red Lentil Soup

Full of super foods; this quinoa and red lentil soup is delicious and easy to make! Ready in under 30 minutes; it is a perfect meal or a side.
Prep time: 10 MinCook time: 30 MinTotal time: 40 Min

Ingredients

Instructions

  1. Wash and drain Quinoa and Red Lentil. Set aside.
  2. Set the instant potmode to Sauté. Once the display reads hot, add oil.
  3. Once the oil heats up, add ginger, garlic and onion. Cook till the garlic is flavorful and onion is soft.
  4. Add carrot, celery, tomato, quinoa and red lentil.
  5. Add Turmeric Powder, Salt, Pepper powder, Cumin Powder and Curry Powder.
  6. Stir in Vegetable Stock. Mix well and close the lid.
  7. Press cancel and then press pressure cook. Set time to 5 minutes and pressure level to high.
  8. Move the vent to sealing. Let the soup cook and once the instant pot beeps let all the pressure release naturally.
  9. Open the instant pot and add the kale. Add more water/ stock if desired.
  10. Set mode to sauté and let the soup cook for 3-4 minutes till the kale wilts. Taste and adjust salt if needed.
  11. Remove and serve with a side of bread. We enjoyed ours with homemade sourdough bread!
Did you make this recipe?
Tag @herbivorecucina on instagram and hashtag it #herbivorecucina
Created using The Recipes Generator

DISCLOSURE: WE ARE A PARTICIPANT IN THE AMAZON SERVICES LLC ASSOCIATES PROGRAM, AN AFFILIATE ADVERTISING PROGRAM DESIGNED TO PROVIDE A MEANS FOR US TO EARN FEES BY LINKING TO AMAZON.COM AND AFFILIATED SITES.