Apple and blackberry grunt

appleblackberrygrunt01I love fruit desserts and in particular ones with apples. We are getting apples from our CSA fruit share and the kids love baked apples with cinnamon. I thought about making a pie but decided I wanted to make something easier and quicker. I then thought grunt. Lovely little flour dumplings in steaming fruit. Yum! The name is really fun also and you know that is what is really important. At least for kids that is the case anyway. So I had the brilliant idea of making the grunt in the Instant Pot. I wasn’t sure if I could do it all one step or if I would have to first make the filling and then add the batter. Well, only one way to find out. It turns out I can add everything at once. So this experiment anyway was a success. I made an instant grunt. If you don’t have a pressure cooker then you can definitely make this the traditional way by cooking the filling first and then adding the batter. It is really quick though to make in the Instant Pot so you may want to buy one just so you can make instant grunts. Feel free to add any fruit you like also. I have plans for many more versions of this one. Also you can add more or less sugar. I had really tart apples and blackberries so I added a bit more. On to the recipe.

Apple and blackberry grunt

Filling

6 cups peeled and slice apples

2 cups frozen or fresh blackberries

1 teaspoon lemon juice

1/4 teaspoon salt

1 teaspoon cinnamon

1/4 cup coconut palm sugar

1 tablespoon white whole wheat flour

3/4 cup water

Dumpling Batter

1 1/2 cups flour (I used 1/2 cup ground oats, 1/2 cup ground buckwheat groats, 1/2 cup white whole wheat)

1/4 teaspoon salt

1 tablespoon baking powder

1/4 cup coconut palm sugar

2 tablespoons coconut oil

1/2 cup nondairy milk

1/2 teaspoon apple cider vinegar

1 teaspoon vanilla

Add all of the filling ingredients to the Instant Pot or a pan and mix well. If you are using regular pan then heat the filling on the stove until it is bubbly and the apples have softened. Mix the dry ingredients for the batter in a bowl. Mix the wet ingredients together in a measuring cup. Add the wet to the dry and mix. The batter should be fairly thick. Add spoonfuls of the batter to the filling covering the top. If you are using the instant pot then add the batter on top of the uncooked filling. See the lovely photo below. Cover and cook for 4 minutes using the manual setting on low pressure and use a quick release. If you are using the stove top then cover the pot and steam for 14 minutes until the dumplings are firm. Enjoy! Darlene

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Ikarian Stew

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A while back I read this fascinating article titled “The Island Where People Forget to Die“. I’ve read other articles more recently about what have been dubbed the “Blue Zones” – places in the world where people live extraordinarily long lives. These places have a few things in common, one of which is that their residents tend to eat a mostly plant-based diet. When another article about the Blue Zones came out recently in the New York Times I was intrigued by the description of the Ikarian Stew, especially since we’ve been getting fennel from our CSA and I’m never quite sure what to do with it. I found the recipe easily on-line and made it for dinner last night. It was super simple and really delicious. And it was a great way to use some additional CSA veggies, like onions and tomatoes. I cooked this in the Instant Pot – 18 minutes on high pressure – and it came out perfect but the stove top method is simple as well. I have to admit, a half cup of olive oil seemed like a lot so I didn’t use that much but still it was great. We enjoyed ours over whole wheat penne and I’m sure we’ll be making it again!

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Southwest Lentil Stew

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Our seven-year-old loves chili so I make some version of it quite often. I love using our Instant Pot for this type of stew but if you don’t have a pressure cooker this can easily be done on the stovetop or in a slow cooker. It’s tomato season and we’re getting lots of fresh tomatoes (along with onions and peppers) from our CSA but you could use a medium can of tomatoes as well. I pureed the tomatoes in a blender before adding them but it’s not necessary.

What you need:

1 Tbs. olive or canola oil

1 medium onion, diced

1 large bell pepper, diced

1 clove garlic, minced

6 medium tomatoes, diced

1 cup fresh or frozen corn kernels

2 medium carrots, sliced

1 cup diced seitan

1 tsp. chili powder

2 tsp. cumin

1 tsp. dried marjoram

1 tsp. salt

1 Tbs. lime juice

1 cup brown rice

1 cup brown lentils

3 cups water

What you do:

Heat oil in a pressure cooker and add onion and bell pepper. Cook for a few minutes then add garlic and cook for another minute. Add remaining ingredients, mix well then cover and bring up to pressure. Cook on high pressure for 22 minutes and allow for a natural release. If you don’t have a pressure cooker, simmer over low heat on the stove top, covered, for about an hour. We garnished ours with avocado slices and fresh oregano. Also note that we make these types of meals mild for the kids but feel free to add as much hot sauce as you want either during cooking or when serving.

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