Santa (aka Sam) brought me a pressure cooker for Christmas this year. My first experiment is a barley vegetable soup.
I must say, I’m impressed! The pressure cooker has the ability to sauté before cooking.
The rest of the process involves adding everything and pressing a button. Not too shabby!
I used whatever was on hand. In this case, it included onions, shallots, bell peppers, carrots, sliced mushrooms, and a diced sweet potato. I topped it off with a cup of organic barley, a can of rinsed black beans, and 8 cups of vegetable stock. If you use vegetable stock, I encourage you to consider this product.
It’s so much easier than lugging around the big tetra pack cartons from Whole Foods or wherever.
So I press the button on the pressure cooker and here’s what happened 30 minutes later.
Indeed, the barley was soft and everything else was perfect. After the taste test, I found that I needed my magic ingredient.
After a couple shakes of Shoyu, I was satisfied. (Wheat free Tamari works great as well. ) This will be my lunch all week, if not longer with freezer meals. This is a new frontier!
Do you have experience with vegan meals in a pressure cooker? If so, let me know. I’m eager to learn.
Even if you don’t have a pressure cooker, you can make this in about two hours in a Dutch oven or large pot. Good luck and enjoy your culinary adventures!