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Directions:
Soak chickpeas in water for at least four hours (or
start soaking before work in the morning so they are
ready by the evening). After soaking, dispose the
soaking water and rinse chickpeas. Place the soaked
chickpeas in the Mellerware pressure cooker with 3
1/2 cups (825 ml) of water. Lock the lid set to the
suggested setting and adjust time. Once cooked allow
the pressure to drop by releasing the pressure valve. In
a blender, mix cooked chickpeas and other ingredients.
Blend until creamy.
Suggested time: 15 minutes
Tomato Pasta Sauce
• 3 tablespoons (45 ml) canola oil
• 1/2 cup (125 ml) onion, finely chopped
• 3/4 cup (175 ml) carrot, finely chopped
• 3/4 cup (175 ml) celery, finely chopped
• 2 garlic cloves, minced
• 800 ml crushed canned tomatoes
• 1/4 cup (60 ml) tomato paste
• 3 teaspoons (15 ml) dried basil
• 2 teaspoons (10 ml) dried oregano
• 1 teaspoon (5 ml) dried parsley
• 1 or 2 bay leaves
• 1/4 cup (60 ml) dry red or white wine
• 1/2 cup (125 ml) water
• Salt and freshly ground pepper, to taste
Directions:
Heat the oil in a pot and sauté the onion, carrot, celery
and garlic until soft. (If you prefer a meat sauce, add
225 grams ground beef to the sautéed vegetables and
cook until it loses its colour). Then add the tomatoes
and all other ingredients.Lock the lid in place and set
to the suggested setting and adjust time (see below).
Once cooked, allow pressure to drop by releasing the
pressure valve and remove the lid. Reduce the sauce if
it is not thick enough.
Suggested time: 10 minutes
Suggested setting: soup
Fresh Vegetable Mélange
Serves 4
• 1 medium onion, chopped
• 1/2 cup (125 ml) canola oil
• 3/4 cup (175 ml) red split lentils
• 1 garlic clove, chopped
• 1/4 cup (60 ml) parsley, diced in small pieces
• 1/4 cup (60 ml) fresh dill, diced in small pieces or 1
teaspoon (5 ml) dried dill
• 1 teaspoon (5 ml) fresh chopped basil
• 1 cup (250 ml) chicken or vegetable stock
• 3 large tomatoes, cut in small chunks, seeds
removed
• 2 x courgettes, cut in large chunks
• 4 medium potatoes, skinned, cut in 10 mm slices
• 2 large carrots, cut in 10 mm slices
• 1 green pepper, seeds removed, cut in 5 ml slices
• 3 stalks celery, cut in 5 mm slices
• 2 cups (500 ml) frozen peas, thawed
• Salt and pepper to taste
Directions:
Sauté onion in hot oil in a pot or frying pan for 2
minutes. Stir in garlic, parsley and dill and cook for
1 minute. Stir in stock, red split lentils, vegetables
and salt and pepper. Add contents of pot or frying
pan to the Mellerware pressure cooker, lock the lid in
place and set to suggested setting and adjust time.
Once cooked allow pressure to drop by releasing the
pressure valve and remove the lid. Stir vegetables and
drain any excess liquid.
Suggested time: 10 minutes
Suggested setting: Soup
Potato and Green Bean Casserole
Serves 4
• 3 potatoes, peeled and cut in 25 mm cubes
• 350g green beans
• 1 tablespoon (15 ml) olive oil
• 1 medium onion, minced
• 1 garlic clove, minced
• 1 green pepper, diced
• 1 tablespoon (15 ml) minced
• Salt and freshly ground pepper
• 1/2 cup (125 ml) chicken stock
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parsley
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