2 cups white wheat berries
2 medium potatoes
2 cups sliced carrots
2 medium onions
2-4 cloves garlic
5 stalks celery
1 tsp. poultry seasoning
1 tbsp. oil or butter
1/8 tsp. thyme
2 sprigs parsley
1 tbsp. salt
6 ½ cups water
Directions:
Soak overnight the white wheat berries in lots of water. Cube the potatoes, and smash the garlic. Slice the celery, unpeeled carrots and onions.
First sauté vegetables in the uncovered pressure cooker with oil for 5 minutes. Then turn off heat, take out the vegetables and set aside. Cook the wheat 6 ½ cups water in an electric pressure cooker for 1 hour. Switch…show more content… Crush diced tomatoes using a blender. Chop the onions and smash the garlic. Soak the cashews in water.
In an electric pressure cooker, sauté the onions in oil until light brown in color. Pour a bit of water or broth and resume sautéing until the onions are soft and translucent. Put in the garlic and continue sautéing for 1-2 minutes. Add the sautéed garlic, onions, soaked cashews, yeast, vegetable broth and miso paste in a high powered blender. Set the blender on high until you have a smooth consistency. Put aside.
Meanwhile, add lentils, a cup of vegetable broth, bay leaf and thyme to the electric pressure cooker. Set the cooker manually at high pressure for 6 minutes. Once cooked depressurize using the quick release method. Do not take out the lentils and any remaining water in the pot, then switch the cooker on sauté . Then pour 2 ½ cups of water and bring to a boil. Put in the crushed tomatoes and dash of salt, and simmer. Drop in the dry pasta and mix well. Set the cooker at low pressure for 10 minutes. When done, depressurize the cooker using the quick release method.
Pour the cashew cream to the pot and stir. Let it stand for a few minutes to thicken, then serve and
