Archive for Month: October 2017
Spaghetti Squash Stir Fry (starring lentils and kale)
Two dear friends gifted us with homegrown spaghetti squash and three bunches of kale over the weekend. Sunday I used one bunch of kale to replace some of the cabbage called for in the adzuki bean chili recipe in my cookbook Vegan Pressure Cooking. I used half of the cabbage called for and tons of kale and it was fantastic. I wasn’t quite sure what I wanted to do with the spaghetti squash so I just plopped the whole thing in my 8-quart pressure cooker. I cooked it on high pressure for 18 minutes, then used a natural release (thanks to […]
