Autumn Vegetable Melange
Source: Jill Nussinow, MS, RD, The Veggie Queen™.
This dish uses the starchier autumn vegetables to create a deep, rich flavor and texture, plus adds some of the last of the fresh ones, such as peppers and tomatoes.
Serves 4 -6
1 tablespoon vegetable oil
1 large onion, chopped
1 teaspoon chipotle chili powder
2 teaspoons cumin seeds
2 teaspoons dried oregano
8 ounces tofu, cubed
1 pound organic delicata, kabocha or butternut squash, seeded and cut into 1-inch chunks (if organic, does not necessarily need to be peeled)
3 medium purple potatoes, cut into 2-inch pieces
10 sundried tomatoes, cut into pieces
2 medium red or other colored peppers, cut into strips and then diced
3/4 cup water or vegetable stock
1 cup corn, cut from the cob, or frozen, thawed
1 Anaheim or Poblano chili, roasted and diced
Tamari to taste (about 1 to 2 tablespoons)
1 cup chopped tomatoes or tomatillos
Chopped parsley or cilantro, for garnish
Pressure Cooker Note: 3 minutes high pressure; quick release; 1 minute high pressure; quick release
- Heat oil in the cooker over medium heat. Add the onion and sauté for 2 minutes. Add the chipotle chili, cumin seeds and oregano and cook for 1 minute. Then add the tofu, squash, potatoes, sundried tomatoes and red pepper. Lock the lid in place. Bring to high pressure over high heat. Reduce the heat to low and maintain high pressure for 3 minutes.
- Quick release the pressure. Remove the lid, tilting it away from you. Stir in the corn, roasted pepper and tamari. Place the tomatoes or tomatillos on top of the other vegetables. Lock on the lid and put the cooker back over high heat and bring to high pressure again for 1 minute. After 1 minute, quick-release the pressure and open the lid, carefully tilting it away from you. Stir the mixture and taste. Adjust seasonings. Serve hot over rice, quinoa or other grain.