Wednesday, April 10, 2019

Vegan Wild Rice Soup with Cashew Cream--The Gluten-Free Instant Pot Cookbook



I was asked by Jane from The Heritage Cook if I would like to make a recipe from the new, revised and expanded edition of her cookbook, The Gluten-Free Instant Pot Cookbook, also written by Sara De Leeuw, who I don't yet know.  Yes!  I love when I get to make things for others.  I love Jane's blog and it's so nice that she posts delicious gluten free things. (Thank you for asking me to be part of the revised book promotions, since it was so easy to say yes and I'm flattered you thought of me!) I'm excited to have the opportunity to finally meet her this coming August when Kevin and I go on a trip to San Francisco where she lives!

I'm all about sweet treats, but when I get to choose something savory that I'd like AND when it's vegan and one of my sons is currently vegan, I didn't have trouble deciding to make this soup.  I'm still finding unconditional love for the Instant Pot, but rice has become one of my favorite things to make in it.  Add some veggies and healthy protein like chickpeas (garbanzo beans) and I'm all for it. The soup was great with just veggie broth, but with the option to add some cream made from cashews, it was even more a hearty, filling delight.  I dare anyone who thinks they wouldn't like it because it's vegan and doesn't have real cream, to try it and see for yourself.  You'd never know!  Parker liked it!  He had a bowlful then when I was cleaning up he decided he wanted another bowlful.  This soup is very much a win in the gluten free category AND for vegans--and for anyone because I guarantee if you don't tell them, they won't even realize it.

 

Some people tend to shy away from gluten free recipes, but I've found with this book that a lot of the recipes are naturally gluten free anyway and are just like what you'd make regardless, such as this soup or pot roast, chicken wings and deviled eggs just to name a few others.  But a lot of the other recipes, like Creamy Steel-Cut Oatmeal with Apple Raisin Compote, which I've also made before, is delicious.  There are so many more, too!  I may just start with the first recipe and make my way through each one.  Come to think of it--I haven't eaten dinner yet and I'm hungry.  Soup is calling my name!

Here's the soup recipe, but you should just get yourself a copy of The Gluten-Free Instant Pot Cookbook!  (How good does that Black Bean Soup with Cilantro-Lime Cream on the cover look!)


Vegan Wild Rice Soup with Cashew Cream, from The Gluten-Free Instant Pot Cookbook, by Jane Bonacci and Sara De Leeuw

Soup
2 tablespoons (30 ml) olive or vegetable oil
1 1/2 cups (240 grams) diced onion 
3 cloves garlic, minced
1 cup (130 grams) diced carrot 
1 cup (120 grams) diced celery 
1 cup (230 grams) dried chickpeas, soaked for 4 hours or overnight and drained 
1 1/4 cups (200 grams) wild rice or wild rice blend
1 bay leaf
1 tablespoon (2 grams) fresh thyme leaves
5 cups (1175 ml) vegetable stock (page 214) or water 
kosher or fine sea salt and freshly ground black pepper, to taste
For the Cashew Cream (optional)
1/2 cup (55 grams) raw cashews, soaked for 30 minutes in hot water and then drained 
1/2 cup (120 ml) fresh water

Press Sauté on the electric pressure cooker. Add the oil to the inner pot and when it is hot, add the onions. Stirring frequently, cook the onions until softened and translucent, about 4 minutes. Add the garlic and continue stirring. Cook for another 30 seconds, until fragrant.  Stir in the carrots and celery. Cook them, stirring frequently until the vegetables are softened, about 4 minutes. 

Add the drained chickpeas, wild rice, bay leaf, thyme, and vegetable stock. Stir well. Close and lock the lid, making sure the steam release handle is in the sealing position. Cook on high pressure for 25 minutes.

While the soup is cooking, make the cashew cream.  Blend the soaked and drained cashews with the ½ cup fresh water in a blender until completely smooth.  Set aside.

When the soup is finished, release the pressure naturally. Turn the steam release handle to venting, releasing any remaining pressure. When the float drops, unlock the lid and open it carefully. Stir in the cashew cream (if using) until completely incorporated.  Add salt and pepper to taste.  Serve immediately.

The soup was pretty simple to make and I'm enjoying the Instant Pot more every time I use it.  If you don't have one, get this book and an electric pressure cooker and enjoy time-saving meals (and desserts)!  Did I mention there are desserts, too?

#TheRevisedExpandedGlutenFreeInstantPotCookbook 





Sunday, February 17, 2019

My Eleven Year Old Blog!

Eleven years ago today I posted my first blog post on this little ol’ spot of mine on the world wide web.  I’ve mentioned before that I didn’t know what I was doing and was only doing it so family and friends could see from me what was going on with our family.  We lived in Kansas far away all of our families and most of our friends.  I also just wanted to use this space as my way of journaling about our lives.  Here we are eleven years later!  So many changes, as expected!  I’m still here.  Sadly, not like I used to be and not like I wish.  Sometimes circumstances in our lives take precedence over what we’d really like to have happen.  I’ve learned things aren’t always as we’d like, but I am so very blessed with everything in my life, so I shall not complain.

I’m busy and tired and continue keeping on even though sometimes I would really just like to take a big ol’ break from everyday life and not have a care in the world.  Four boys will do that to you, I suppose!  A quick run down—my oldest, Scott, is getting married this week!  What?!  I know, so crazy.  He was still just nine when I started Baking and Boys!  We are excited to have Diana join our family and I’ll have a daughter!  Parker is 17 and trying to get done with high school a year early so he can graduate this May.  Fingers crossed!  Taylor is 15.  He’s in 9th grade and in his third year of percussion and is loving playing drums.  It’s loud here at our house!  Besides drums, he has taught himself how to play the ukulele and some electric guitar (so has Parker).  Sam is in 6th grade and will be 12 years old soon!  Ahhh!  So you can see, all four of my babies are growing up and things are always hoppin’ around here!

I can’t seem to bake like I used to and never get all the things I’d like to done that I dream about or even just plan to do, but life is good!  My health is good!  My husband is amazing, as always.  We are so blessed!  When I realized today is my eleven year blogaversary, I didn’t want to just let it go by, even though my blog has sat pretty dormant especially this last year.  I didn’t make anything, but Taylor had two friends over today and they wanted to make a cake and they wanted to cover it with homemade fondant.  I didn’t really want to have anything to do with it and didn’t want to deal with the mess.  They’d never made fondant, but they were determined.  Above is the cake they made with about 1% help from me.  I must say it turned out better than I thought it would.  They said it was a Legos head, even though that was not their intention when they started.  I’m tired and I didn’t really do much at all.  But it made for me to have something to post here, so here’s your cake.  I still hope to actually post things when I make something really  great that I just have to share!  We’re in full blown wedding mode here this week!