People often assume that we as a family don’t eat any junk. They think my kids are deprived and that I have the willpower of a saint.
All of it.
The past few weeks in particular have been what I call junky. Some days have been markedly worse than others – some downright shamefull. Yesterday was one of those days. We had fried eggs on toast for breakfast, tuna and cheese in a tortilla for lunch with a side of kettle cooked salt and vinegar potato chips. A few hours later, at the movie theatre it was popcorn (with REAL butter) and peanut m&m’s washed down with iced tea (fruitopia for the kids gasp!).
When dinnertime rolled around, my body just wanted something clean….this stew is what came of that…
Pressure Cooker Vegetable Stew:
- 1 large onion, finely chopped
- 1/4 head of cabbage, chopped
- 3 large carrots, halved lengthwise and cut into bite sized pieces
- 1/2 head of cauliflower, cut into chunky pieces
- 1/2 container of kale pesto (see below)
- 1 bunch kale, washed and finely chopped
- 1 cup brown rice
- 1 and 1/2 cartons vegetable stock
- 1 tsp Tom Yum Soup mix (or seasoning of choice)
- 1 clove of garlic
- 2 tbsp coconut oil
- 2 tsp sesame oil
- 2 tbsp soy sauce
- fresh cracked black pepper and sea salt to taste (I didn’t need it with the soy)
First, have everything chopped and ready at hand. Preheat pressure cooker and saute onions in the coconut oil and sesame oil. Add cabbage, rice, carrots, Tom Yum and broth and bring to a boil. Cover. Once pressure is reached, time 5 minutes. Release pressure and add kale, cauliflower, pesto and soy sauce. Return lid, bring back up to pressure and time another 5 minutes. Remove from heat and release pressure immediately. Serve as is in a bowl.
After thoughts – this would have also been great with the addition of lentils or barley as a substitute for the rice. No rules here… just use what you have and remember to cook the harder vegetables first so the softer ones don’t turn to mush…. no one likes mushy vegetables (unless you’re under 2 or over 90).
We all gobbled this up. Some of us even had seconds… ;o)
Sunflower Kitchen produces an incredibly delicious line of vegan dips, spreads and hummus. I’ve tried them all and they are all incredible. I am inspired by their clean big flavours and will have many recipes come from their delicious products. What they don’t contain is equally as important as what the do…. you will not find:
- Preservatives or additives
- nuts (they use sesame and sunflower seeds)
- GMO ingredients
What you will find are nutritious ingredients with lots of flavour. Simple but simply delicious! They also have a selection of ready made soups. I have yet to try them, but am sure they are delicious!
Today is the start of week six of the renovation.
We would be in and using our kitchen, however, we ran into a little snag with the marble… ah the marble… the inspiration for the entire kitchen. Let’s just say it was WAY more of an investment than originally planned and it took us a week (with all else on hold) to decide or digest the new number. So, my island sits, marbleless waiting to wear it’s hat. In a few days our new doors will be installed, leaving the final piece… the marble. Soon… soon…. soon…. I await you my lovely.
Thankfully, the beverage (ah-hem – beer) fridge has not had any snags and sits happily watching and waiting for the rest to be done. A little trim and mouldings, some new plate covers, the counters and back splash are all that remain.
Do people mourn the completion of their rennovation and the loss of the people in and out of their house?