Tag Archives: Instant Pot

Meatless Tuesday with Meatless Ground

We try to limit our meat consumption and, like many of you, are trying to eat healthy. Recently, I picked up a package of Gardein Meatless Ground. We had eaten at a friend’s house on Monday so we moved Meatless Monday to Meatless Tuesday.

beefless

It is in the freezer section of the grocery store and needs to be kept frozen until just the time you cook it. Last night I made some vegetarian chili from a terrific recipe and used the soy ground meat in the recipe. Delicious. The texture is correct, taste is fine. I was quite happy with how it turned out. I’ve used other products in the past, but I do like the Gardein version quite a bit. I will try some of their other products and report back on how those work as well. Meanwhile, do think about trying the Meatless Ground in vegetarian chili. Here’s a link to the recipe I used. https://www.allrecipes.com/recipe/72508/the-best-vegetarian-chili-in-the-world/

The photo is of the Best Vegetarian Chili in the World from Jaxon’s Mom on Allrecipes.com where the recipe is posted:

recipe active photo

I made a few changes to the recipe. I prefer to not use canned beans, although I know they are fine. But I keep a variety of dried beans, peas, and lentils on hand and it is easier for me to use those. So, the night before I placed about 3/4 – 1 cup each of kidney beans, chickpeas, and black beans in a large bowl and covered with water. The next morning I put all in my Instant-Pot with a tsp. of salt and cooked for 20 minutes. You can do the whole recipe in a large Instant Pot. Mine isn’t quite large enough because the chili recipe makes a large batch, but I did use it to cook the beans and that saved considerable time. If you have a larger model you could do the whole thing in one pot.

The other changes I made to the recipe were that I used one, not two packages of the soy ground meat. I used two 28 oz. cans of tomatoes, not three and I added 1 small can of tomato paste. I think everything else I followed the recipe linked to above. It was very good.

We were very pleased with the whole combination. The Meatless Ground was actually easier to cook with than regular ground meat, at least in this recipe. When I do use ground meat, I use very lean grassfed, local, sustainably raised meat which has very little fat (a good thing) but tricky to saute with at times. The Meatless Ground was easy because I could just dump it into the mix and heat it thoroughly. I look forward to sharing some more soy ground meat recipes with you in the future.

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Lentils: Ezo Gelin Soup

When people see “lentil”, probably the first thought for most of us is lentil soup. There are dozens of types of lentil soups, one of which I’ll share with you today.  Lentils are one of my favorite ingredients because they are healthy, inexpensive (at least for most of them) and very nutritious. For all of my adult life, we have always had lentils in our pantry. In the beginning of our life together, my husband and I went through some very lean years. Frugality became and remained a cornerstone of our life. Eating lentils provided us with good nutrition at an affordable price. We could always eat lentil soup and enjoy the meal. In many cultures, particularly those of the Middle East, there are countless lentil soups.  In subsequent posts, I plan to share some other really terrific lentil recipes including additional lentil burgers (see my Mushroom Lentil Burgers that taste great post from 2016) https://honeyandyogurt.com/2016/04/12/mushroom-lentil-burgers-that-taste-great) as well as lentil taco filling, lentil salads, lentil curry and stews.

Lentils are also a mainstay of plant-based eating, which is becoming increasingly popular for a variety of reasons. Plant based eating can be very healthy as well as very tasty.  Some reports indicate it can actually make a positive difference in saving our planet. See the recent articles in The Guardian for more on that. https://www.theguardian.com/environment/2019/jan/16/new-plant-focused-diet-would-transform-planets-future-say-scientists; https://www.theguardian.com/environment/2018/may/31/avoiding-meat-and-dairy-is-single-biggest-way-to-reduce-your-impact-on-earth

For today, however, I want to share with you my recipe for Ezo Gelin Soup.

  • 1 cup red lentils
  • 1/3 c. rice
  • 1 big spoonful tomato paste
  • Salt to taste
  • 1 medium onion, chopped
  • 2 T. oil
  • 1 large garlic clove, crushed
  • juice of 2 lemons
  • 7 cups water or vegetable stock
  • 3 T. butter
  • 1 T. dried mint
  • red pepper to taste

In a large soup pot, heat the oil and saute the chopped onion. Stir in the tomato paste and add the stock/water; the lentils, rice, and salt.  Bring to a boil, turn down the heat and let simmer until the lentils and rice are tender, probably about thirty minutes. If using an Instant Pot or pressure cooker, follow the directions with your pot (using the pressure cooking feature) and this part will be finished in probably 10 minutes. At this point, if you want a very smooth soup, use an immersion blender to puree the mixture. Add in the lemon juice and garlic and let simmer a few minutes more. Just before serving, in a small pan melt the butter until sizzling, stir in the dried mint and red pepper and let fry just half a minute before stirring the butter/mint/pepper mixture into the soup. Stir well and serve.  Enjoy

This is such a delicious soup. (This recipe and others can be found in my cookbook, Turkish Family Favorites . (https://www.amazon.com/Turkish-Family-Favorites-Helen-Akinc/dp/1519376979)