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Easy and Quick Instant Pot Vegan/Vegetarian Locro de Papa (Ecuadorian Potato and Cheese Soup)

7 Dec

I was 6 weeks pregnant when I visited the Galapagos Islands and the only soup that made me feel better from first trimester nausea and altitude change was Locro de Papa. Since then, I have enjoyed making it at home. My husband enjoys at least 4 bowls of this soup each time I cook it. My son has learned to LOVE this soup too and we all look forward to Fall when I start cooking soups again after a Summer break.

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This year, I decided to make my life much simpler and adapt most of my recipes for the Instant Pot. It saves so much of my time! I don’t have to sauté or sweat the vegetables and I don’t have to be on standby in my kitchen to watch anything by the stove. Instead, I load up the Instant Pot, set it, and find some extra time for myself. The best thing is the soups come out tasting just as good. Win-Win!

Easy and Quick Instant Pot Vegan/Vegetarian Locro de Papa: Ecuadorian Potato and Cheese Soup (8 servings)

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Place in Instant Pot in order:

  • 1 onion, diced
  • 3 cloves garlic, minced
  • 3# Russet Potatoes, peeled and roughly chopped
  • 3 c water or veggie broth
  • 1 1/2 c your choice of milk, I used Rice Milk here but have used Soy before. The color and consistency will be different according to the milk you use. The former will be thinner and more translucent in color, while the latter will be thicker and more opaque. The taste doesn’t change that drastically, but it’s prettier with a more opaque milk – but we are trying to avoid Soy.

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Set on manual for 10 minutes. When done, you can allow the pressure to come down naturally or do a quick release. Mash the potatoes well and add to melt:

  • 6 oz your choice of cheese: vegetarians can use queso fresco, while vegans can use a mozzarella type of vegan cheese
  • 2 t sea salt

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Garnish with:

  • lots of avocados
  • cilantro or scallions (I didn’t have either for the photos… but boy would that have looked beautiful)

Enjoy!

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Easy Baked Vegan Potato Tonkatsu

20 Jul

After 7 years of high raw veganism, I am now just exploring cooked veganism again and having a blast. This was last night’s dinner for the family:

Potato Tonkatsu, Spinach Gomaae, Tomatoes over Vegan Ramen with Homemade Broth.

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Cooking food requires much more time than preparing raw meals, but the family seems to really enjoy cooked food much more these days and I find the time spent in the kitchen very rewarding.

For Japanese food, we are really enjoying the recipes from Just One Cookbook. They are easy to adapt to a Vegan diet. I really wanted to create Vegan Tonkatsu Ramen Bowls for my family. I started with Just One Cookbook‘s Ramen recipe using rice milk instead of soy, then her Spinach Gomaae and Tonkatsu Sauce using vegan Worcestershire Sauce and Soy Sauce in place of regular Worcestershire and Oyster Sauces.  I combined all of these with my Baked Vegan Potato Tonkatsu (below) and it was a BIG HIT. My son used to refuse to eat Ramen, but now he asks for it and wants seconds. My husband really enjoys the Tonkatsu on its own just with the sauce too.

Easy Baked Vegan Potato Tonkatsu

Mix together and combine well:

  • 4 cups mashed potato, with skins for nutrients
  • 1 tsp curry powder
  • 1 tsp sea salt

Now for the dredging and breading. Arrange 3 bowls with:

  • flour
  • vegan mayo mixed with some water to resemble an egg wash
  • vegan panko crumbs

Form potato patties, coat with flour, dip in vegan mayo mixture and cover with panko crumbs. Place on a greased baking sheet and bake at 400F for 15 minutes until golden brown. This is a versatile dish that you can serve alone with sauce or over rice or with ramen (as above).

Vegan Mashed Potatoes with Kids

1 Jul

I’ve been waiting for my son to show some serious interest in the kitchen. This past week, he volunteered to make Vegan Mashed Potatoes, not once, but twice. I’m pretty sure he would do it another time too. This Mama is so excited to have a willing helper.

Son's Vegan Mashed Potatoes

Vegan Mashed Potatoes are so easy and so forgiving. My son loves every step of the process and wants to do it all himself. Your kids might want to do the same. Here’s what he did:

1. Scrub the potatoes clean.

2. Quarter them. (We keep the peel for extra nutrients.)

3. Drop them in a pot full of water.

4. Boil, then turn down the heat to simmer until the potatoes are tender. (15 minutes?)

5. Drain.

6. Put the potatoes back into the pot.

7. Mash, while adding sea salt, olive oil, and your choice of milk.

8. Serve. My son loves it with Baked Beans.

Vegan Mashed Potato