Instant Pot Soup Recipes | Bonus: VEGAN Onion Rings, Interview and Cooking with Happy Vegan Couple
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BAKED ONION RINGS – SOS FREE
Ingredients
2-3 Onions (3 medium or 2 large)
Wet Mix Ingredients
½ cup whole wheat flour
2/3 cup unsweetened soy milk (or other non-dairy milk)
½ tsp paprika
¼ tsp mild chili powder
½ tsp turmeric + a couple shakes of black pepper
Dry Mix Ingredients
1 cup whole wheat bread crumbs
½ tsp paprika
½ tsp turmeric + a couple shakes of black pepper
Instructions
1. To make 1 cup of homemade bread crumbs, use about 8 slices of bread, remove the crusts, and place on a baking tray with parchment paper or silicone pad. Bake at 200 degrees for 1 hour, flipping them over every 15 minutes. Turn oven off and if you think they still need to be crispier, leave them in the hot oven for another 30 minutes. The end goal of the baking is to have dried out bread with no moisture left inside. Let the bread cool. Break up the cooled bread and put in a blender to grind into crumbs. Note: Whole wheat bread appears to take longer to dry out than white, refined bread. We only use whole wheat.
2. Preheat your oven to 450 degrees before starting.
3. Slice your medium sized onion in half and push out rings that will be around 1” wide. If you have a large onion, slice into 3 sections so the rings you push out will be around 1” wide.
4. Mix all the wet ingredients into a bowl and stir well.
5. Mix all the dry ingredients into a different bowl and stir well.
6. Line a baking tray with a silicone pad or parchment paper.
7. Take an onion ring and dip it first in the wet ingredient bowl; then dip in the dry ingredient bowl coating the ring with the bread crumb mixture. It will help you if you use one hand solely for the wet mix and the other hand in the dry mix. If you use one hand for both, it gets too messy. Place the coated onion ring on the baking tray. Repeat the process for all onion rings you’ve sliced. Note: after you start this process, the wet bowl might start getting too dry; if this happens, just add a bit more soymilk to it to thin it out so it resembles a pancake batter.
8. Bake for 30-35 minutes to your preferred level of crispiness.
9. Eat alone or try dipping in mustard.
FOUR MUSHROOM BARLEY SOUP-INSTANT POT RECIPE-SOS FREE
Ingredients
½ ounce of dried porcini mushrooms
1 medium yellow onion diced (1 cup)
1 large carrot finely chopped
1 celery stalk chopped (1/4 cup)
10 fresh cremini mushrooms thinly sliced
6 fresh shitake mushrooms sliced, stems discarded
1 large fresh oyster mushroom diced
1 quart veggie broth-Engine 2 has a very low sodium broth
1 cup cooked hulled barley
1 bay leaf
2 handfuls of fresh spinach
Instructions
1. Cook barley ahead of time on stove or in your Instant Pot so you have 1 cup cooked for the soup.
2. Soak porcini mushrooms in 1½ cups of hot water for about 30 minutes until soft. Drain, squeeze out (save liquid to use in soup) and chop.
3. Press saute button on Instant Pot. Once the pot says hot, add onions and let them get soft while stirring occasionally.
4. Add carrots, celery and all 4 types of mushrooms. Cook for a few minutes until mushrooms begin to soften.
5. Add veggie broth, cooked barley, bay leaf and 1 cup of the porcini soaking liquid. Stir to mix.
6. Put the lid on the Instant Pot. Push soup button. Set for 5 minutes cooking time. Once it cooks for 5 minutes, the Instant Pot will beep. The pot will then revert to the Keep Warm mode. Allow the soup to sit for 5 more minutes. Once the 5 minutes is up, manually release the pressure valve being careful not to let the steam burn your hands or face.
7. Open lid, add spinach, stir and let it sit for 2 minutes or until spinach is wilted.
8. For serving, you can add to taste: ground black pepper, balsamic vinegar and cilantro.
The Happy Vegan Couple are enthusiastic plant-based educators living in Tucson, Arizona. Comprised of Dr. Denise Rose, Ph.D., a sociologist with an interest in healthy living, and Georgie Campas, a knowledgeable cook who developed his culinary skills from restaurant jobs early in life and then as the family cook, these two plant-based advocates teach people why whole food, plant-based (WFPB) nutrition is so healthy and how to incorporate this food into their daily life. . The Happy Vegan Couple have a YouTube channel where Georgie teaches people how to make delicious and healthy WFPB recipes by showing step-by-step instructions. His passion is to help people without much cooking experience or for folks new to plant-based cooking. Denise conducts long-form video interviews with individuals who have transitioned to plant-based eating so others can be inspired and learn about the many benefits people experience when they make healthful dietary lifestyle changes. They also have a Happy Vegan Couple page on Facebook where they post educational content on WFPB eating.
Contact Denise & Georgie at derose@comcast.net or reach out to them on YouTube or Facebook.