Make Real Food

On a Journey to Love Myself and (the food in) the World Around Me.

Lentil Red Curry & Coconut Milk Soup In the Instant Pot [Vegan/Gluten Free]

by Chelsea @ Make Real Food on January 27, 2015, no comments

Okay…so…WAY BACK in 2014…some of you may have seen this post for like…4 seconds…when I “SCHEDULED” it for “January 27th” and couldn’t figure out why it published.  Uhm.  Because I “Scheduled” it for “January 27th, 2014″.  Ohh year change.  :) I hope everyone had wonderful holidays and is having an amazing start to the new year…Is January really almost over?!

After my binge-posting of Instant Pot recipes over the past few weeks…I hope you aren’t sick of them…because you’re getting another one!  The plus is you don’t have to hear me ramble in this one…no videos exist…yet ;) 

There are so many things wrong with this recipe I am about to share with you.  

1 – It almost didn’t even happen the night I made it.  I decided I wanted lentil soup.  I started throwing things in the instant pot.  I went to put in the lentils.  I only had about 1/4 a cup.  WampWamp.  

2 – The day after I made it my Grandfather passed away and I ended up leaving town.  The perk?  We now know this soup is freezer friendly :) 

3 – I took pictures of it to share with you guys…but now (about two months later) can’t find my notes as to how I made it.  I’m pretty sure I remember.  Eeek.  I hope so.  

4 – Uh.  I edited this pictures while I was flying.  I think they may have looked better in the lighting of a plane.  Can you please read this blog post while flying and let me know?!

5 – Trust me.  It’s good.  Forgiving.  And … just give it a shot.  

DSC_0293Soup in the Instant Pot is maybe one of my most favorite things.  It’s super easy, super nutritious, and extra comforting.  Bonus points for not having to stir it while it is cooking.  :) 

DSC_0287You wanna make it?  Let’s go!DSC_0279

Lentil Red Curry & Coconut Milk Soup [Vegan/Gluten Free]
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Ingredients
  1. 1 large onion, diced
  2. 3 cloves of garlic, minced
  3. 2 tablespoons red curry paste
  4. 1/8 teaspoon ginger powder
  5. Pinch of red pepper flakes (optional)
  6. 1 15 oz can of coconut milk
  7. 1 14 oz can of diced tomatoes (do not drain)
  8. 2 cups of vegetable broth
  9. 1 1/2 cups of lentils
  10. Chopped spinach to taste
In the Instant Pot
  1. Click the "Saute" button and wait until warm.
  2. Add the onion and garlic. Saute until beginning to brown. If it starts to stick, add a splash of vegetable broth.
  3. Once beginning to brown, click the "cancel" button to stop the saute.
  4. Add the red curry paste, ginger powder and red pepper flakes and stir well.
  5. Add the coconut milk, diced tomatoes, vegetable broth and lentils. Stir well again.
  6. Close the lid. Click the "Manual" button and reduce the time to 6 minutes.
  7. Let the pressure release naturally. After it has released, open the lid and stir in the chopped spinach.
On the stovetop
  1. In a large soup pot, saute the onion and garlic.
  2. Add the remaining ingredients, except for the spinach. Stir well.
  3. Bring to a boil. Cover, and cook until lentils are tender.
  4. Open lid and stir in spinach.
Notes
  1. This soup freezes well. Let cool in the fridge overnight before freezing. Freeze in individual serving containers.
Make Real Food http://makerealfood.com/
If you are interested in more Instant Pot recipes you can get to my index by clicking here. I also highly recommend Jill (The Veggie Queen)’s book, The New Fast Food. Click here to visit The Veggie Queen.

P.S. – 

We should be friends! Find me on Twitter and Facebook

Note – in order to help support the costs of blogging, my site occasionally contains affiliate links.  When this happens – everything costs the same for you, but I get a little income as well.  Thanks!

Thinking Out Loud Thursday : 1/22/2015

by Chelsea @ Make Real Food on January 22, 2015, 7 comments

Each week Amanda [Running with Spoons] hosts Thinking Out Loud Thursday. A chance for us to do some brain-dump blogging. And to hang out with fun people.

thursdaysHey! Monday was my BIRTHDAY! IMG_20150119_153155So of course I had to take a Birthday selfie.  :)  

I decided to greet my birthday with a bang and…put in a 2 week notice at the company that I’ve worked for for almost 7 years! 

WHOA! 

Okay.  Before you freak out (because I’ve been doing enough of that for everyone!) I do have another job.  I am going to be working remotely for a company, on their Customer Happiness team! Working remotely has been a career-dream of mine for many years, and I am so excited to be making the switch.  Plus, having a remote position allows me the flexibility to go wherever we decide in the next few years.  …and I am super pumped about my new job.  It was time for a change.

With the new job, I had to have a new workspace.  We decided to convert one of our walk-in closets (that was mainly a junk-collector) into an office for me.  IMG_20150121_101440Top left is (I hope obviously) the before picture.  I have stand up desk, and an adorable shelving unit.  :) 

I’ve been doing some training in the new workspace, and Indy and I are working on boundaries.  I said “yes” to him being on the shelving unit, but “no” to him being on my desk.  He was showing his defiant teenage years strongly the other night saying “What if I just touch it with oneeeee litttleee paw”.  This new adventure with him in tow could be very interesting :) IMG_20150120_164109In other super duper awesome news, I had another eye exam, and my eyes are finally safe, healthy, and seemingly working well.  (last January we had a pretty big “eyes aren’t doing well at being eyes” scare).  Ohh adulting. IMG_20150120_110140Dilated eyes for the win.  

Speaking of adulting.  I’ve mostly been doing things like…training on my new job, building my office, and other majorly grown up things such as signing up for new insurance plans, and buy a policy on the exchange for my gap in coverage (< for real grateful for access to the exchange!).  …All of which have taken greatly away from knitting-time, but I have squeezed in a few hours here and there to work on these socks.  THESE.SOCKS. IMG_20150117_120712They’re sooo pretty.  I lovers them.  

Okay.  So that huge bomb is what the past few weeks have looked like.  So maybe that explains my super duper vague posts for a while?! I promise my head will be reattached soon.  We hope.  :) 

P.S. – 

We should be friends! Find me on Twitter and Facebook

Note – in order to help support the costs of blogging, my site occasionally contains affiliate links.  When this happens – everything costs the same for you, but I get a little income as well.  Thanks!

What I Ate Wednesday : 1/21/2015

by Chelsea @ Make Real Food on January 21, 2015, 2 comments

So here is the scenario.  It’s Tuesday night.  I decide to write my WIAW post.  Uh.  I’ve only taken one food picture all week.  Oh.  And…my eyes are dilated.  So I can’t even really see what I’m typing right now.  This is going to be stellar quality right here.  

 
Tuesday Morning I made this smoothie: IMG_20150120_072426It’s been a while since I had a green smoothie.  They’re delicious and wonderful and all things like that, but it is Winter.  And I am cold.  All The Time. But…I woke up from post-birthday-celebrations (which was just dinner. :)) and I wanted a green smoothie.  Maybe I’m older and wiser now. 

But…I of course – had no green smoothie making materials in the house.  Only frozen spinach.  No fruit – other than dates.  

We’d think that this would cause a tragedy.  But instead…a delicious smoothie was born.

The salted caramel green smoothie.  It had: soy milk + water because it wasn’t blending well, frozen spinach, peanut butter, dates, a pinch of salt and cinnamon and a splash of vanilla.  Oh man.  It was fantastic.  And it kept me sooo full right up until lunch time!  

Green smoothies…why do I always desert you?!

Lots of life changes coming.  More on that tomorrow.  

P.S. – 

We should be friends! Find me on Twitter and Facebook

Note – in order to help support the costs of blogging, my site occasionally contains affiliate links.  When this happens – everything costs the same for you, but I get a little income as well.  Thanks!

Black Bean Soup in the Instant Pot – From The New Fast Food

by Chelsea @ Make Real Food on January 20, 2015, 4 comments

Did you guys have a good job celebrating my Birthday?! I hope so.  :) More on that later in the week…

Right now we have round three of “let’s record some random cooking vlogs and hope people enjoy them”.

If you haven’t been following the show…today I am going to share an Instant Pot recipe with you! For those of you who don’t know, the Instant Pot is a 7 in 1 multicooker that is a: pressure cooker, slow cooker, rice cooker, saute-er, yogurt maker, steamer and warmer.  I bought an Instant Pot last spring when my crockpot bit the dust.  I had never used a pressure cooker before, but am amazed at how much I use it now.  There is rarely a meal that is cooked in my house where the Instant Pot isn’t involved.  

One of my greatest resources for learning how to cook in the Instant Pot has been Jill Nussinow’s book – The New Fast Food.  Jill, also known as “The Veggie Queen”, has written an extensive book detailing how to use a pressure cooker.  She includes cooking chart, trouble shooting, and many other amazing resources…and that’s all before you get to the recipes.  Jill’s recipes are all healthy, plant based meals that are spot on, and they make you a pressure cooking pro.  I highly recommend her book!  The best part is you can get it in e-book form – which means you can download it right away! Click here to visit The Veggie Queen.

Jill has been gracious enough to allow me to share a few recipes from her cookbook with you guys, so today I am sharing her Black Bean Soup.   Black Bean Soup in the Instant Pot - From The New Fast FoodWe are super big soup eaters in our family, and this soup is an awesome way to pull dinner together in a flash with basic pantry staples.  Black Bean Soup in the Instant Pot - From The New Fast FoodI have even recorded a video for you on how to make it! 

 

 

Now you’re a soup making Ninja…

Black Bean Soup in the Instant Pot
Serves 4
This recipe can be found on page 79 of Jill's book - The New Fast Food. It is shared with her permission.
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Ingredients
  1. 1½ cups dry black beans, quick soaked or soaked overnight
  2. 1 tablespoon oil
  3. 1 cup coarsely chopped onion
  4. 3 cloves garlic, minced
  5. 1 tablespoon ground cumin
  6. ¼ teaspoon chipotle powder
  7. 6 cups vegetable broth
  8. 1 large bay leaf
  9. 2 teaspoons dried oregano leaves or
  10. 2 tablespoons fresh
  11. ½–2 teaspoons salt, to taste
  12. Soy yogurt or sour cream and chopped cilantro, for garnish
Instructions
  1. Drain the soaking liquid from the beans and set the beans aside.
  2. Heat the oil in the cooker using the saute feature.
  3. Add the onion and sauté for 2 minutes.
  4. Add the garlic, cumin and chipotle powder.
  5. Add the beans, broth, bay leaf and oregano and stir well.
  6. Turn the heat up to high. Lock the lid in place. Turn the steam valve to "sealed".
  7. Click the "manual" button and reduce the time to 7 minutes.
  8. Let the pressure come down naturally.
  9. When down, carefully remove the lid, tilting it away from you.
  10. Remove the bay leaf. At this point, you can mash the beans with a potato masher or use an immersion blender, or just keep the soup, as is.
  11. Add salt, to taste.
  12. Garnish with a dollop of soy yogurt or sour cream and a sprinkle of cilantro.
Make Real Food http://makerealfood.com/
If you are interested in more Instant Pot recipes you can get to my index by clicking here. I also highly recommend Jill (The Veggie Queen)’s book, The New Fast Food. Click here to visit The Veggie Queen

P.S. – 

We should be friends! Find me on Twitter and Facebook

Note – in order to help support the costs of blogging, my site occasionally contains affiliate links.  When this happens – everything costs the same for you, but I get a little income as well.  Thanks!

Thinking Out Loud Thursday : 1/15/2015

by Chelsea @ Make Real Food on January 15, 2015, 6 comments

Each week Amanda [Running with Spoons] hosts Thinking Out Loud Thursday. A chance for us to do some brain-dump blogging. And to hang out with fun people.

thursdays

Gueeeeeesss what’s coming?!! Birthday :) Only 4 more days! 

I feel a bit off this week.  I usually have this post written way before late-Wednesday-night, but alas, I don’t.  I’m not sure what it is, but I feel incredibly restless.  Ready for a new adventure.  Maybe it’s just the winter-blues.  :) 

Speaking of winter, skiing this weekend was wonderful.  Even if it was -7 (F).  At least I have my mittens to wear.  

IMG_20150110_093115Don’t knock the mittens, dude.  They’re wonderful.  

I have been keeping warm by drinking lots and lots of tea.  Did I mention I don’t need any assistance in the “drink more tea” department?  We’re up to three plus glasses a day.  This one has become a big time pre-bed favorite as of late:

IMG_20150112_203907The first time I drank it I was NOT a fan, but it’s grown on me.  Just enough sweet.  Just enough sleepy-ness. 

Also.  ^ Christmas socks.  #NoShame

This, though, has been my general feeling about everything.  IMG_20150113_160452#ItWillGetBetter 

In the meantime, I am having major wonder-lust about owning a tiny house.  (apologizes to anyone who currently follows me on Pinterest). 

tinyhouse

http://tinyhouseswoon.com/heirloom-tiny-home/

They’re just so adorable.  And functional.  Someone build me one, please. I mean…my birthday is on Monday, after all :)  

I am proud to say that I figured out how to put my hair up in chopsticks.  #finally IMG_20150112_184617

And…Indy would like you to know that sometimes he sits like this and I think he looks like a bunny rabbit.  IMG_20150114_072644Okay.  I promise higher level of functioning is coming.  Soon.  I hope.  I’ll see you guys next week!

P.S. – 

We should be friends! Find me on Twitter and Facebook

Note – in order to help support the costs of blogging, my site occasionally contains affiliate links.  When this happens – everything costs the same for you, but I get a little income as well.  Thanks!

What I Ate Wednesday : 01/14/2015

by Chelsea @ Make Real Food on January 14, 2015, 2 comments

The eats I’m sharing today are my eats from last Saturday while I worked at the ski patrol…  

Breakfast: IMG_20150110_070936Yeah.  I ate leftover Diaya pizza.  It wasn’t even pretty pizza.  But it was gooood. 

It was cold: 20150110_101845 (1)On opening run the windchill was negative 7.  Much better than negative 35 from earlier in the week, but still cold.  

Second Breakfast:IMG_20150110_093005Around 10am I decided I was incredibly cold and I needed second breakfast.  Potatoes covered in sriracha, and tea I had packed earlier before coming to the mountain.  IMG_20150110_070855Have I mentioned how much I love my Teavana mug?! Hot tea all day.  Perfect. 

Lunch: IMG_20150110_070813When I go to the ski mountain I usually pack frozen soup (this was lentil soup, recipe coming soon) in my lunch crock, which heats it up and then I have an awesome lunch :) …I also had french fries.  And some rice.  Perfect to warm me up! 

Afternoon snack – When I’m skiing a long session I usually eat an afternoon snack.  I can’t remember eating mine on Saturday, so I’m pretty sure it didn’t happen.

Dinner: Was a vegan casserole and sweet potato fries – takeout from a local restaurant.  IMG_20150105_081722 IMG_20150105_081702Oh.  And…yes…I did talk about that same meal last week ;) 

So, that’s what eats look like on a ski patrol day.  :) Happy Wednesday! I’ll see you tomorrow for Thinking Out Loud Thursday!

P.S. – 

We should be friends! Find me on Twitter and Facebook

Note – in order to help support the costs of blogging, my site occasionally contains affiliate links.  When this happens – everything costs the same for you, but I get a little income as well.  Thanks!

Garlic Mashed Potatoes in the Instant Pot – From the New Fast Food

by Chelsea @ Make Real Food on January 13, 2015, 9 comments

Hey! Hey! Hey! 6 days from now is my Birthday! Have you gotten me anything yet?! Just Kidding :) Not…really…

We’re back for round two of the Instant Pot Video Recipe Sharing.  I hope you’re not sick of seeing my face yet! ;) 

Today I am going to share an Instant Pot recipe with you! For those of you who don’t know, the Instant Pot is a 7 in 1 multicooker that is a: pressure cooker, slow cooker, rice cooker, saute-er, yogurt maker, steamer and warmer.  I bought an Instant Pot last spring when my crockpot bit the dust.  I had never used a pressure cooker before, but am amazed at how much I use it now.  There is rarely a meal that is cooked in my house where the Instant Pot isn’t involved.  

One of my greatest resources for learning how to cook in the Instant Pot has been Jill Nussinow’s book – The New Fast Food.  Jill, also known as “The Veggie Queen”, has written an extensive book detailing how to use a pressure cooker.  She includes cooking chart, trouble shooting, and many other amazing resources…and that’s all before you get to the recipes.  Jill’s recipes are all healthy, plant based meals that are spot on, and they make you a pressure cooking pro.  I highly recommend her book!  The best part is you can get it in e-book form – which means you can download it right away! Click here to visit The Veggie Queen.

Jill has been gracious enough to allow me to share a few recipes from her cookbook with you guys, so today I am sharing her Garlic Mashed Potatoes.  Garlic Mashed Potatoes in the Instant Pot - From the New Fast FoodPotatoes are something that I highly enjoy.  And once you add garlic and parsley to them, it’s basically not even a challenge to get me to love them. I think what is SO impressive about this recipe, then, is how FAST they cook.  In no time at all you have super healthy, utlra creamy, absolutely delicious potatoes.    Garlic Mashed Potatoes in the Instant Pot - From the New Fast FoodAnd, of course, I recorded a video on how to make them! Enjoy! :) (By the way…are you guys liking the video thing?!…I’d love to know!) 

 

 

Alright – mashed potato pros – Let’s get cooking!

Garlic Mashed Potatoes in the Instant Pot
Serves 4
This recipe can be found on page 112 of Jill's book - The New Fast Food. It is shared with her permission.
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Ingredients
  1. 4 medium russet, yellow finn or yukon gold potatoes
  2. 1 cup vegetable broth
  3. 6 cloves garlic, peeled and cut in half
  4. 1/2 cup non-dairy milk
  5. Salt
  6. 1/4 cup chopped parsley
Instructions
  1. Cut each potato into 8–12 chunks.
  2. Put into the cooker with the broth and the garlic.
  3. Close the lid and turn the steam valve to "sealed"
  4. Click "Manual" and reduce the time to 4 minutes.
  5. When the instant pot completes the 4 minute cooking cycle, move the pressure valve to "venting" and allow the pressure valve to come down.
  6. Carefully open.
  7. Mash the potatoes with a masher or a hand blender.
  8. Depending upon the consistency you want, add all the soy milk or not.
  9. Add salt to taste and parsley and stir to combine.
  10. Serve hot.
Notes
  1. I also added black pepper to my potatoes!
Make Real Food http://makerealfood.com/
 If you are interested in more Instant Pot recipes you can get to my index by clicking here. I also highly recommend Jill (The Veggie Queen)’s book, The New Fast Food. Click here to visit The Veggie Queen.

P.S. – 

We should be friends! Find me on Twitter and Facebook

Note – in order to help support the costs of blogging, my site occasionally contains affiliate links.  When this happens – everything costs the same for you, but I get a little income as well.  Thanks!

Thinking Out Loud Thursday : 01/08/2015

by Chelsea @ Make Real Food on January 8, 2015, no comments

Each week Amanda [Running with Spoons] hosts Thinking Out Loud Thursday. A chance for us to do some brain-dump blogging. And to hang out with fun people.

thursdays1 – I could mention that we haven’t seen wind chills above zero (Fahrenheitt) in two days.  But I think I’d rather keep things a bit more cheerful.    

2 – On Sunday it was warm! Shew.  That helps.  Maybe.  I was able to sneak a nice run in between rainstorms.  #perfectionIMG_20150104_153016 3 – After my run on Sunday I went home and had a fun little knit session.  See…Saturday night I finished my clover socks (pair one of 2015) IMG_20150103_105941

…And then had the super difficult decision of which socks to cast on next…IMG_20150103_095127I finally (after much debate) went with the second from the left – Hawthorne Vancouver.  Oh geez.  I’m in love.  IMG_20150105_212718That teal and brown is after my heart!

4 – So.  Uh.  Knitting.  Running.  Ignoring the cold cold cold weather.  What else is happening?  

5 – The holidays are over ( :( ) which means that I’m back to having to work 5 days a week.  What’s this mess about?! … #FirstWorldProblems.  I think I’ll make it.  For sure.  

6 – SPEAKING of holidays…my December favorites was littered with Christmas gifts.  Check it out! 

 

 

 

 

7 – Oh…and if you are still needing more videos…Tuesday’s recipe post had an instant pot video as well! :) Coconut Almond Risotto in the Instant Pot - The New Fast Food RecipeOkay! I’ll see you guys next week! 

 

P.S. – 

We should be friends! Find me on Twitter and Facebook

Note – in order to help support the costs of blogging, my site occasionally contains affiliate links.  When this happens – everything costs the same for you, but I get a little income as well.  Thanks!

What I Ate Wednesday : 01/07/2015

by Chelsea @ Make Real Food on January 7, 2015, 2 comments

I’m having some “The Holidays are Over and Now I Must Work 5 Days A week Again” blues.  Let’s talk about food.  Food always makes it better! 

 

Breakfast – 2014051495081635Stealing an old picture for this one.  Sunday’s breakfast was crackers and peanut butter.  And tea.  Because there’s always Tea. 

Rainy run: runI am envious of this picture as I sit here two days later in sub-zero temperatures.  Ohhh weather.  

Lunch: IMG_20150105_081722 IMG_20150105_081702I shouldn’t have even looked at this picture.  I want to eat this RIGHT NOW.  After my run I was super-duper hungry.  I stopped at a local restaurant that serves really awesome vegan meals.  Nathan doesn’t love eating there, so I rarely go – but I figured it was nice to splurge for myself :)  –  a vegan tempeh casserole and THE BEST SWEET POTATO FRIES EVER.  Dang it.  Now I want this, so badly. 

Dinner – Taco soup.  But made out of pantry staples, so I switched it up a bit.  But it was still delicious.  Oh.  And I failed to take a picture.  

Post dinner tea: IMG_20141009_101544Delicious :) 

I hope everyone is having a great week!  I’ll see you tomorrow for Thinking Out Loud Thursday…and next week for some more Instant Pot tutorials! 

P.S. – 

We should be friends! Find me on Twitter and Facebook

Note – in order to help support the costs of blogging, my site occasionally contains affiliate links.  When this happens – everything costs the same for you, but I get a little income as well.  Thanks!

Coconut Almond Risotto in the Instant Pot – The New Fast Food Recipe

by Chelsea @ Make Real Food on January 6, 2015, one comment

 Happy New Year! I hope your first week of 2015 is shaping up to be AWESOME!

Today I am going to share an Instant Pot recipe with you!

RB-CasualSpeakingPose

 

 

 

For those of you who don’t know, the Instant Pot is a 7 in 1 multicooker that is a: pressure cooker, slow cooker, rice cooker, saute-er, yogurt maker, steamer and warmer.  I bought an Instant Pot last spring when my crockpot bit the dust.  I had never used a pressure cooker before, but am amazed at how much I use it now.  There is rarely a meal that is cooked in my house where the Instant Pot isn’t involved.  

One of my greatest resources for learning how to cook in the Instant Pot has been Jill Nussinow’s book – The New Fast Food.  Jill, also known as “The Veggie Queen”, has written an extensive book detailing how to use a pressure cooker.  She includes cooking chart, trouble shooting, and many other amazing resources…and that’s all before you get to the recipes.  Jill’s recipes are all healthy, plant based meals that are spot on, and they make you a pressure cooking pro.  I highly recommend her book!  The best part is you can get it in e-book form – which means you can download it right away! Click here to visit The Veggie Queen.  (< Go ahead! We’ll be here when you get back!)

RB-Running

 

 

 

 

 

RB-Running

Shew.  Glad you’re back…Jill has been gracious enough to allow me to share a few recipes from her cookbook with you guys, so today I am sharing her Coconut Almond Risotto.   

Coconut Almond Risotto in the Instant Pot - The New Fast Food RecipeWhen I think of Risotto I usually think of it as a savory dish, but the arborio rice absorbs the (non-dairy) milk and coconut sugar in a beautiful, rich dish.  

Arborio rice is a special kind of short grain rice. It’s known for being firm and creamy.  It also blends well with just about any flavor you throw at it.  I especially enjoy it for it’s creamy consistency – since a dairy-free-world is often a creamy-consistency-free-world.  This type of rice should be available at most grocery stores – although the store I frequent didn’t carry it.  Any other type of rice won’t make ‘risotto’ in this recipe.  

Coconut Almond Risotto in the Instant Pot - The New Fast Food RecipeJill recommends eating this as a hearty dessert, but I also found it delightful as a breakfast when paired with sliced almonds, toasted coconut, fruit and yogurt and a dash of cinnamon.  I can also imagine that it would be dreamy with some grilled peaches on top.  Coconut Almond Risotto in the Instant Pot - The New Fast Food RecipeIn true vlogger-style I have recorded a video on how to make this dish.  Check it out below!  arrow-black-down3

 

 

 Now that you’re a risotto making pro, are you ready to make the dish on your own?!

Coconut Almond Risotto in the Instant Pot - The New Fast Food Recipe

Coconut Almond Risotto
Serves 4
This recipe can be found on page 194 of Jill's book - The New Fast Food. It is shared with her permission.
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Ingredients
  1. 2 cups vanilla almond milk
  2. 1 cup lite or regular coconut milk
  3. 1 cup arborio (short grain Italian) rice
  4. 1/ 3 cup Sucanat, coconut sugar or agave syrup, or more to taste
  5. 1½–2 teaspoons vanilla extract
  6. ¼ cup toasted coconut flakes or toasted slivered or sliced almonds
Instructions
  1. Click the "saute" button and add the almond and coconut milk
  2. Stirring constantly, bring the milk to a boil
  3. Add the rice and stir well
  4. Close the lid. Seal the pot by putting the sealing valve to "sealed".
  5. Click the "manual" button and reduce the cooking time to 5 minutes.
  6. When the cooking cycle finishes, let the pot naturally release for 10 minutes, then release any remaining pressure by moving the sealing valve to "vented".
  7. Stir in the sweetener and vanilla extract.
  8. Put risotto in a serving dish and top with coconut flakes, sliced almonds, or fruit.
  9. Serve warm.
Notes
  1. I also added a dash of cinnamon to mine!
Make Real Food http://makerealfood.com/
If you are interested in more Instant Pot recipes you can get to my index by clicking here. I also highly recommend Jill (The Veggie Queen)’s book, The New Fast Food. Click here to visit The Veggie Queen.Coconut Almond Risotto in the Instant Pot - The New Fast Food Recipe

P.S. – 

We should be friends! Find me on Twitter and Facebook

Note – in order to help support the costs of blogging, my site occasionally contains affiliate links.  When this happens – everything costs the same for you, but I get a little income as well.  Thanks!

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