cool | Pamela Toman

Ingredients	Step
oil 1 large white onion, diced 3 carrot, diced 3 celery stalk, diced	Saute in large pot until translucent.
2 cloves garlic, minced	Add. Cook 30 seconds, until fragrant.
28 oz. can diced tomatoes 1 qt. stock 4 T. (¼ c.) tomato paste 1 t. oregano 1 t. basil 1 t. marjoram ½ t. thyme ½ t. rosemary	Add. Bring to simmer.
1 zucchini, quartered and sliced 1½ c. (1 can) white beans 1½ c. (1 can) kidney beans ½ c. frozen green beans ½ c. small shell pasta	Add. Simmer 10-15, until pasta and vegetables are tender.
2 c. fresh spinach	Stir in. Cook until wilted.
salt pepper	Season to taste.

Kale Dal

We make this recipe regularly. It's one of our favorite uses for greens.

Toor dal are also known as pigeon peas.

Ingredients	Step
	Heat Instant Pot on saute until hot.
1 T. oil	Add.
2 t. mustard seeds 2 t. cumin seeds	Add. Cook until seeds start to sputter.
4 garlic cloves, chopped (1 t. powder) 1 onion, chopped (1 T. powder) ¾ t. salt ½ t. turmeric 1 c. toor dal 4 c. water 1 serrano, chopped (opt.) ½ t. cayenne (opt.)	Add. Stir to combine, scraping the bottom.
6 c. kale, chopped	Place on top.
	Cook 10NR10 on high.
juice of 1 lemon	Add. Stir well to make a smooth lentil mixture. Serve.

Source: Pavani Nandula's Vegetarian Indian Instant Pot Cookbook

Sweet and Tangy Braised Chickpeas

Hearty and delicious. Serve with bread or cornbread, and/or over egg noodles, mashed potatoes, or polenta/grits.

Cheap Worcestershire sauce is often vegetarian (check the label for anchovies).

In this recipe, I like to use the Better than Bouillon paste because it can make arbitrarily volumes of stock, and because the water can enter the pan already hot from being boiled in the kettle.

Don't include too many cruciferous vegetables or tomato paste.

Ingredients	Step
	Preheat oven to 350 degrees.
4 T olive oil 1 medium onion, sliced	Heat oil in a large, deep cast iron skillet with oven-safe lid, then saute onion.
4 garlic cloves, thinly sliced	Add garlic.
~3 c. chopped vegetables in ¼-½" chunks (e.g., carrot, celery, fennel, winter squash, parsnip, white or sweet potato, cabbage, cauliflower) ½ t. salt ⅛ t. red pepper flakes black pepper to taste	Saute vegetables. Season.
4 T. tomato paste (half a can) 1 T. brown sugar	Add and cook until well-incorporated.
3 c. vegetable stock ⅓ c. red wine vinegar or sherry vinegar 2 t. Worcestershire or soy sauce 3 cups chickpeas (1 cup from dry, or 2 rinsed cans) 1 bay leaf	Bring to simmer, then cover tightly with lid and transfer to oven.
possibly: 1 c. vegetable stock	Braise for 60 minutes, then check and add 1 c. additional broth if necessary. Braise for another 30 minutes (for 90 minutes in total).
	Discard bay leaf and season to taste before serving.

Source: Deb Perelman (Smitten Kitchen)

Blackeyed Peas and Collards

This is my one-and-only collards recipe. A great way to ring in the new year in Southern style, or to use up CSA collards. Pairs nicely with cornbread.

Ingredients	Step
1 onion, diced oil	Saute in Instant Pot.
3 cloves garlic, minced	Add garlic toward end of sauteeing.
1⅓ c. dry blackeyed peas (rinsed) 4 c. vegetable broth	Stir in.
1½ t. sweet paprika ½ t. smoked paprika ½ t. black pepper 2 dried bay leaves (1 if fresh) 1 T. soy sauce 1 T. Worcestershire sauce 1 dash liquid smoke (3 is too many) 1 T. apple cider vinegar / red wine vinegar 2 T. tomato paste 1 T. brown sugar (optional)	Incorporate some or all of these spices.
1-2 bunches collards, trimmed and chopped into bite-sized pieces	Lay on top of beans-and-broth mixture (don't stir — we want the beans submerged and the collards on top).
	Pressure cook on high for 16 minutes, then natural release for 10 minutes. Remove bay leaves, stir, taste, and season with salt and other seasonings.

Draws on: Kristen Chidsey and Minimalist Baker

Chickpea Tagine

Very nice. This is a dish that Sarah made. It keeps calling to me.

Zucchini and red pepper aren't really fall vegetables, but the green and red color is nice. Perhaps the zucchini could be substituted with green beans and some more water, and the red pepper left out entirely? Or red onion used instead of yellow?

Serve with bread, couscous, harissa, mint, and/or yogurt.

Ingredients	Step
2 T. olive oil 2 t. paprika 1 t. ginger 1 t. cumin ½ t. salt ¼ t. garlic powder ¼ t. pepper ¼ t. cinnamon	Saute spices in pressure cooker until fragrant, about 1 minute.
½ c. water 1 butternut squash, cubed into ½" pieces 2 zucchini, cubed into ½" pieces 1 red pepper, coarsely chopped 1 onion, coarsely chopped 12 dried apricots, halved 2 t. honey	Stir in. (You don't need more water.) Cook on high for 2 minutes, then quick release the pressure.
15 oz. can chickpeas 15 oz. can crushed tomatoes	Stir in.

Source: Taste of Home

Pamela Toman

Tag: cool

Minestrone

Kale Dal

Sweet and Tangy Braised Chickpeas

Blackeyed Peas and Collards

Chickpea Tagine