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Sweet Potato Kale Chili
Smoky Butternut Bisque
| By : |
| Prep Time | 5 minutes |
| Cook Time | 6 minutes |
| Servings |
4-8 servings
|
Ingredients
- 2 pounds butternut squash peeled
- 3 cups onions chopped
- 6 cloves garlic
- 3 cups Water
- 4 halves pear
- 1/4 cup oats gluten free
- 1 tablespoon smoked paprika
- 1/2 tablespoon salt subsitute or salt
- 1/8 teaspoon chipotle powder
- 1 cup almond milk unsweetened
Ingredients
|
Instructions
- Using the Sauté function on the Instant Pot, sauté the onions until browned, adding water if necessary.
- Add remaining ingredients except for the nondairy milk. Close the lid of the Instant Pot and cook on high pressure for 6 minutes.
- Release the pressure and add the almond milk and puree. Serve and enjoy!
Chef AJ has been devoted to a plant-based diet for almost 40 years. She is the host of the television series Healthy Living with CHEF AJ which airs on Foody TV. A chef, culinary instructor and professional speaker, she is the author of the popular book Unprocessed: How to Achieve Vibrant Health and Your Ideal Weight, which chronicles her journey from a junk-food vegan faced with a diagnosis of pre-cancerous polyps, to learning how to create foods that nourish and heal the body.
Based in Los Angeles, Chef AJ teaches how to create meals to transform health, how to deal with cravings and food addiction and addresses the emotional side of eating. She is the creator of The Ultimate Weight Loss Program, was the Executive Pastry Chef at Sante La Brea Restaurant in Los Angeles, creator of Healthy Taste of LA and the YouTube cooking show The Chef and the Dietitian. Chef AJ holds a certificate in Plant-Based Nutrition from Cornell University and is a member of the American College of Lifestyle Medicine.
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Wanted yo try but why use oats?!
All I taste is onion.
Used coconut milk and ancho chili powder. Accidentally used whole can of milk. 13 oz instead of 8. Had to add 11/2 tsp of more Celtic Grey salt. 1/4 of ancho. And a pinch more smoked paprika. Overall, nice smoky flavor. Tasty. I have to make again with correct ratios.
How can you pressure cook this with no added liquid?
Oats are not included in the original recipe, in book. I’ve made this without them and advise against it. I did add 3/4 cup of water to pot before cooking, and a can of coconut milk before blending. It added a slight sweetness and cut the bite of the chipotle. Very good.
Very quick and easy when you have a butternut squash sitting around and don’t feel like cooking!
Here are my changes:
I use 1 small onion and saute both onion and about 3 garlic cloves in olive oil first. I don’t measure my squash just use a medium shape seeded and roughly cut into pieces. I never use oats, not sure why its necessary, I presume to thicken it out but instead I would add a sweet potatoe (or regular) I do add ground ginger, cayenne pepper, black pepper and sometimes thyme.