Instant Pot has been featuring recipes from my new book, No Pressure, and here they all are in one place! If you like these recipes, consider getting a copy of my new book, which has 100 creative recipes for your Instant Pot.
Here’s a quick, one-dish dinner that’s pretty easy, pretty quick, and pretty healthy. Also, it tastes good. I mean, what else do you want from me?
Vegan Roasted Broccolini, Tomato, and White Bean Spaghetti
1/3 package whole wheat spaghetti
3 tablespoons olive oil, plus more
1/2 small onion, large diced
1 small bunch or package broccolini, cut into 1″ pieces
salt and pepper
3 garlic cloves, peeled, plus 1 clove, minced
1 cup grape tomatoes, cut in half
1 tablespoon flour
1 teaspoon nutritional yeast
1/2 teaspoon dijon mustard
1/3-1/2 cup almond or soy milk
1/2 small lemon, juiced
1/2 cup white beans, rinsed and drained
1. Put a large pot on the boil per the spaghetti’s instructions. Preheat the oven to 425 degrees.
2. Prepare the broccolini and onion. Toss with 1 tablespoon olive oil on a large baking sheet and season with salt and pepper. Toss the 3 garlic cloves in a small amount of olive oil and seal up into a little package in a piece of aluminum foil.
3. Place the foil satchel next to the broccolini on the baking sheet. Bake for 10 minutes.
4. This is a reminder to add the pasta whenever the water starts to boil and set a timer per the package instructions.
5. In a small skillet, heat 1 1/2 tablespoons of olive oil over medium heat. Add the minced garlic and cook for one minute. Add the flour and nutritional yeast, whisk, and cook for two minutes more.
6. Meanwhile, after the broccolini has baked for 10 minutes, add the tomatoes and 1/2 tablespoon more oil and seasoning. Give it all a toss and slide it back in the oven for 10 more minutes.
7. To the skillet, add the mustard and season with salt and pepper. Add the almond or soy milk and whisk until well combined. Cook, whisking occasionally, until the mixture bubbles and thickens. Add more milk if needed. Remove from the heat.
8. Carefully remove the garlic from its foil packet. Use a knife to mash and dice it and add it to the sauce. Add the lemon juice and whisk together.
9. Drain the pasta and add it back to the pot. Add the white beans, sauce and roasted veggies. Toss together and serve.
I love eggplant, but I don’t think that I really fell in love with it until I learned how to properly cook it. Eggplant can end up soggy and a little lackluster, but if you take the right approach, it will turn out tender and even a little crispy.
- SALT. Once you’ve cut up your eggplant however you like (cubed, sliced, etc), sprinkle all sides liberally with salt.
- DRAIN. If you’re eggplant is sliced (maybe for grilling), lay the slices side by side on a couple of layers of paper towels and top with more paper towels. If you’ve cubed or chopped your eggplant, simply put in a strainer.
- LEAVE IT. A solid 15 minutes at least, 30 minutes is best. Just get the rest of your meal ready. If you’re doing slices, I like to put a pan on top of them to squeeze a little extra moisture out.
- WIPE OR RINSE. (That is the question.) If you diced up your eggplant, it’s too difficult to get the salt off without rinsing, so just do a quick rinse. Then dump your eggplant onto a clean kitchen towel and dry them as best you can. If you went the slices route, you can wipe most of the salt off and just consider them already seasoned.
- COOK. Drizzle with olive oil and any other seasonings and toss well. If you’re baking, I roast at 400 and toss once. The cook time will depend upon the size of your eggplant pieces. You can also cook eggplant in a skillet, or grill slices.
There are other choices when cooking eggplant (roasting whole, for example), but this is my tried-and-true method that I employ when making pasta and curry.