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|By :Letty's Kitchen|
|Browse Category||Soups, Stews & Broths|
|Diet||Celiac, Dairy Free, Gluten Free, Low Carb, Plant-Based, Vegan, Vegetarian|
|Cooking Technique||Pressure Cook|
|Prep Time||15 minutes|
|Cook Time||15 minutes|
Letty graduated from The French Culinary Institute in Manhattan New York, which is now known as The International Culinary Center. She is the author of the cookbook Chocolate Snowball: and other Fabulous Pastries from Deer Valley Bakery and was the executive pastry chef at Deer Valley Bakery for over 30 years. Letty cooks seasonally inspired vegetarian food and (mostly) “healthy” desserts. Her goal is to inspire you with new and interesting meatless and plant-based recipes–seasonal whole foods and “healthier” desserts.
Excellent as is; no changes needed.
Delicious – and easy to make!
Tres fantastic, a new favourite. Second batch, though, I doubled the tumeric, curry powder and lemon juice.
Excellent, delicious. I used an immersion blender and it worked very well