Vegan Pressure Cooking: Delicious Beans, Grains, and One-Pot Meals in Minutes by JL Fields

Author:JL Fields [Fields, JL]
Language: eng
Format: epub, pdf
Publisher: Fair Winds Press
Published: 2014-11-09T23:00:00+00:00

Amaranth Lentils

I consider this a power dish—or is it a power bowl? It’s packed with protein, fiber, iron, calcium, magnesium, and more! Nutrient-dense, the texture is nice and light.

1 teaspoon vegan butter

2 cloves garlic, minced

1/4 cup (40 g) diced yellow onion

1/2 cup (100 g) amaranth

1/2 cup (100 g) dried brown lentils

2 cups (140 g) shredded Swiss chard

2 to 2 1/4 cups (470 to 530 ml) water, or as needed

1/4 teaspoon ground coriander

1/2 teaspoon sea salt

1/4 cup (25 g) chopped scallion

In an uncovered pressure cooker, melt the butter on medium heat. Add the garlic and onion and sauté until the onion is soft, about 3 minutes. Add the amaranth, lentils, and Swiss chard and stir to combine. Add the water: Start with 2 cups (470 ml) water and add enough to cover everything. Stir to combine.

Cover and bring to pressure. Cook at high pressure for 8 to 10 minutes. Allow for a natural release.

Remove the cover and stir in the coriander and salt. Garnish with the scallion.

Yield: 4 servings

Recipe Note

Collard greens, turnip greens, and kale are all great substitutes for Swiss chard.

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