Fasting for Orthodox Christians: Milk Alternatives

Having to do without dairy is difficult for me. Fortunately, there are a number of plant milks available, but they can be quite expensive. I recently decided to order a nut milk maker, and I'm really pleased with it. 

I made coconut milk with it and it was the best-tasting I had ever tried. Then I made oat milk (which turned out too thick, but that was easily corrected). This one makes 2 cups at a time, which is just about perfect for a person living alone.

There are numerous possibilities, and this also functions as an electric kettle, which is nice for those cold days!

With dairy alternative milks running $2-$3 per quart, even if a nut milk maker seems pricy, it may be worth it. 

Fasting for Russian Orthodox Christians: Potato Soup

With the no-oil days home cooking can be a bit difficult. Today was cold and I decided I was in the mood for potato soup.

Yes, there's a whole lot of dill, parsley, and black pepper in there.

If you follow this blog, you will know that I already tried to make this once and ended up making mashed potatoes instead because the cashew milk split. I still don't know what caused that, but today's experiment went quite a bit better.

I cooked 4 hefty potatoes in the pressure cooker on a rack (5 minutes, natural release) and left the skins on because I like it that way. I drained out the water and put the potatoes back in, minus the rack, and filled the pot with cashew milk about halfway up the sides of the potatoes, put it on to boil, added dill, parsley, black pepper, and two bay leaves. Once the cashew milk was boiling I lightly mashed the potatoes for a little body to the soup, served, and finished with a sprinkle of salt. That made two heaping bowls of soup. Just what I needed on a cold day!

Fasting for Russian Orthodox Christians: Fruit compote

So I had a tiny amount of wine left in a box, and a freezer full of partially-opened frozen fruit of various sorts.

Pull out a pot, add some honey or your favorite vegan sweetener: sugar, brown sugar, agave syrup, brown rice syrup, stevia, monkfruit, etc.;, a cinnamon stick; a sprinkle of black pepper; and a tiny bit of mace; and voila! Fruit compote. Heat everything up until the wine reduces and thickens (most of the alcohol will boil off). Just make sure you have disabled your carbon monoxide detectors before you start, and you have plenty of ventilation.

I started this off in the pressure cooker, but then I had second thoughts and decided just to cook it in an open pot.

It got topped off with a dehydrated orange slice from last year's dehydration marathon, and it's quite delicious!

Fasting for Russian Orthodox Christians: Garlic Mashed Potatoes

Sorry, no picture this time. I was too hungry!

This started out as potato soup and was a failure, so I turned it into mashed potatoes. Delicious!

I used potatoes, cut into chunks, and added cashew milk, along with a little garlic and some black pepper and dill weed. I cooked all that in the pressure cooker, and the cashew milk "split." Not being inclined to waste food. I got out my trusty potato masher and mashed the potatoes, added a little salt, and it was delicious!

Next, I'll be trying potato soup with cashew milk again, but this time I will add the cashew milk after the potatoes are cooked. Live and learn!

Fasting for Russian Orthodox Christians: Shrimp Coconut Curry in the Pressure Cooker

It's that time of year again, when the Orthodox world begins fasting, so here's another quick and easy recipe to get you through until Christmas!

This ranks among my easiest recipes, so feel free to throw this together when you have only minutes!

First, toast rice in your pressure cooker until the kernels give off a nutty aroma. Add a heaping spoon of curry powder and stir. Add coconut milk in the ratio of 1-1 liquid to rice, and a package of frozen spinach, and stir food again until well mixed. Lock the lid and cook on med (not high) until the pot reaches high pressure; for a stovetop cooker, lower the heat until the jiggler is barely rocking, time 18 minutes and then use natural release to unlock the lid (don't wait any longer!).
Open the lid, correct your seasonings (go easy on the salt) and add a package of frozen shrimp. Stir thoroughly and replace the pressure cooker lid. Wait ten minutes.
If the shrimp isn't cooked thoroughly at this point, heat the food in the pot for a few minutes until the shrimp are opaque and pink. Serve!

No pressure cooker? Toast rice and spices; cook rice in usual proportions with coconut milk instead of water. When done, add frozen spinach and shrimp, and stir; keep pot on low heat until shrimp is cooked.

Pressure Cooker Pork Loin

For Thanksgiving, my mother and I tried an experiment, which I called "duelling pork loins." She cooked hers in the oven, in the way she traditionally does it, with soaked dried apricots and fresh ginger. I bought her a stovetop pressure cooker a while ago, which she is too frightened to use by herself, but she will let me use it at her house, so I cooked a pork loin in it with rosemary (a herb my whole family loves).

In preparation for this, I read a whole bunch of recipes. I got results ranging from "don't cook pork loin in the pressure cooker; it will be stringy and tough," to "cook for 15 minutes," to "cook for 3 hours." So I used my experience (which, incidentally, was zero when it came to cooking meat in the pressure cooker) and guesstimated the entire thing.

How did it turn out?

Delicious!

Here's what I did: I heated a little olive oil in the pressure cooker, and seared the pork loin on all sides. Except for the oil used in the initial searing, I added no oil or other fat. I took out the pork loin, let the pot cool, added four long branches of fresh rosemary, put in a steamer basket, added about 1 1/2 cups of water, and put the pork loin back in. I locked the lid, and let it cook for 20 minutes under pressure, then used natural release (actually we sat down and had a glass of iced tea, and when we went back to check on it the lid was unlocked). We temped the pork loin and found it was done. At that point we added salt and pepper and let it rest while we cooked sweet potatoes and zucchini. Yes, you read that right, I did not salt the pork loin before cooking!

The loin was tender and juicy, and every bite (even in the very middle of the innermost slice) was infused with fresh rosemary flavor. There was virtually no difference in texture or juiciness between the two loins and I'm sure we'll be doing this again!

Fasting for Russian Orthodox Christians: Thai-Inspired Peanut Butter Soup

This was a hit at trapeza the last time I took it there!

Thai-inspired peanut soup

Vegetable stock
Peanut butter (I prefer the crunchy kind because the little bits of peanuts add texture)
Coconut milk
Thai spice mix
Spinach, kale, carrots, celery or other vegetables, chopped, grated, or julienned

Put vegetable stock in pot. Add peanut butter and heat. It will look curdled at first but stir and keep stirring until smooth. Add spices and coconut milk to taste. Add chopped vegetables a few minutes before serving if you like them tender/crisp; otherwise add them earlier to cook and add any greens at the last few minutes.

I finished it off with fresh cilantro at the end.