I own a pressure cooker but I’m terrified of it and so have never used it. It’s an old Mirro Matic, with a heavy metal jiggler, and I stare at this device invented to make my life easier and simply have no idea how to proceed. Vegetarian Times has an article on pressure cooker recipes this month, and I made myself read it in the hopes that it might entice me to actually learn how to use the darn thing. I was right! When I read the recipes – which involve notoriously slow-to-cook ingredients like butternut squash and eggplant – and saw that the instructions say things like “Cook 6 minutes,” I was totally intrigued. Now that my evening social calendar is packed full, I’m always torn between making a nice dinner or just eating a bowl of quinoa and getting out of the house in time to keep my plans. Could my pressure cooker be the magic solution to this dilemma?
So hopefully this week will be the week that I conquer my fear of that hulking aluminum beast. After all, what’s the worst that can happen? Oh, right, I could have my face burned off by an explosion of steam or be decapitated by a flying pot lid. Hmm. On second thought, maybe I’ll stick with my bowl of quinoa…
I peeked at the Gluten Free Menu Swap this week and originally thought that this week’s theme was “food as love.” Learning to use my pressure cooker and make delicious, superfast meals would be a real gift of love to myself (not to mention my friends who are unsurprisingly not super pleased with the fact that I’m frequently an hour late to meet them when I try to cook and go out on the same night). But it turns out that’s the theme for next week (Valentine’s Day!).
This week our GFMS is hosted by Gluten Free Smiles with the theme of chia seeds. I think this is a sign that it’s finally time to make the Vegan Overnight Oats everyone has been raving about for ages. I haven’t bought a banana in years because they’re not local (and hence can never be in season here), but breakfast is such a tough meal for me that I really want to give myself the chance to add something wonderful to my breakfast arsenal. I’m also going to try Pear Skillet Bread from lovely Cheryl at GF Goodness. She experimented a long time before discovering that chia is the secret to holding it together! Thanks for doing all the experimentation, Cheryl, so I can reap the rewards.
This Sunday is Culture Club! We’re making napa cabbage kimchi, oji (fermented millet porridge), and Satsuma mandarin cordial in my Cordially Yours cordial maker. I can’t wait to spend a day fermenting with people I love.
As always you’ll find hundreds more menu plans at OrgJunkie’s giant Menu Plan Monday compendium.
Tuesday (thaw: 1 cup frozen peas)
Curried potatoes with cauliflower and peas (Vegetarian Times, Jan/Feb 2011)
Wednesday (thaw: tempeh, 3.5 cups frozen corn, 1 cup stock)
Creamy corn-crusted tempeh pot pie (Viva Vegan, p. 144)
Thursday (thaw: 2 cups stock)
Toasted millet with harissa and sweet potatoes (Vegetarian Times, Jan/Feb 2011)
Friday (make in the morning)
Crock pot curried red lentil, quinoa, and chickpea stew
Sunday (Culture Club!)
Shopping List: Millet (1.5 cup), large sweet potato, 5-oz bag baby spinach, 1/2 lb potato, basil, onions, 6 Yukon Gold potatoes, 1 cauliflower, tempeh, Vegenaise, green onions, jicama, 2 ripe avocados, cabbage, 2 jalapenos, cilantro, almond milk, small ripe banana, ripe pears to equal 1.25 cup, green veggies for sides, restock agave nectar