Gluten-Free Menu of the Week: Homemade Vegetarian Corn Potato Soup Recipe in the Pressure Cooker

gfsoftfoods gftofuscramble cornquesa
Gluten-Free soft foods: 1. Microwaved Sweet potato with butter, salt, pepper and lot of yogurt in a mash, sauteed tofu with cheese and guacamole. 2. Sauteed tofu scramble with nutritional yeast/ground almond not-parmesan and mushrooms 3. After mostly Recovered- Corn Tortillas stuffed with fresh corn, beans, salsa, and cheese.

My apologies for my absence for the last two menus of the week. I always try to post a menu on Sunday and then twice during the week, but with spotty internet service as we moved to a new apartment, I just wasn’t able to. And, unfortunately, it just didn’t make sense to do a menu plan as meals have largely been consisting of restaurant fare and frozen gluten-free Amy’s meals.

I did manage to post two recipes somehow:
Japanese-fusion Avocado Onigiri Rice Triangles
and
Fresh Pineapple Spring Roll, Soy-Free Garlic-free Peanut Sauce and Nut-free Sweet Chili-garlic sauce

One of my favorite people, Cheryl of Gluten-free Goodness, is hosting the gluten-free menu of the week and the ingredient of the week is garlic. Unfortunately, somehow pregnancy has made me very sensitive to garlic (even though I formerly loved the stuff) and it just isn’t agreeing with me. I look forward to seeing what others do with this ingredient, though, and maybe I can join in after Baby Yum joins us and pregnancy is no longer playing havoc with my taste buds and constitution. The sweet chili-garlic sauce recipe I made for my gluten-free potluck above is perhaps the only valid entry I have for her theme… Here’s my sadly garlic-light menu for the week:

Monday: American
Homemade Cream of Tomato Soup
Homemade Gluten-free bread

Wednesday: Mexican
Vegetarian Enchiladas

Thursday: Chinese
Veggie Stir Fry

Friday: Italian
Veggie Pizza

You can find more great menus with Org Junkie.

If being 8 1/2 months pregnant, moving, and celebrating the forth of July weren’t enough this year, I also had an unfortunate incident involving a very painful cracked tooth that took real food off the menu when I suddenly had to have the tooth removed. EEK! Luckily I have the best husband in the world that kept me well supplied in hot (lukewarm) GF cereal, smoothies, ice cream and yogurt. Kozy Shack Rice Pudding went down very nicely, and I also enjoyed many a mashed sweet potato and even some nice sauteed scrambled tofu. I asked the DH to make me a soup, and fresh corn in the grocery store inspired him to channel a favorite in Japan- Cream of corn soup. Because he is my hero, he decided to try making it in the pressure cooker to soften the potatoes lightening-fast. He also pureed it to create one of the silky-smoothest vegetarian soups I’ve ever had. Because there is sodium in both creamed corn and bouillon, do be cautious when adding salt. I recommend adding any salt AFTER the soup is pureed. Naughtiness with sodium aside, this is one of the tastiest soups I have had in a long time and it made me love our pressure cooker and my wonderful DH all the more. Hungry yet?

Japanese-Style Cream of Corn Soup in Pressure Cooker Recipe
Ingredients
1/2 stick butter
1 onion, sliced
1/4 cup sweet rice flour
4 cups water
1 can (15 oz) cream style corn
kernels from 2 ears of fresh corn
2 cubes Gluten Free Not-chicken bouillon
2 potatoes, peeled and diced
2 cups lowfat milk (we use Organic 1%)
Parisien Bonnes Herbes (Penzey’s Spice Blend including chives, dill, basil, tarragon, chervil, and white pepper*) to taste
salt and pepper to taste (cautious with the salt- between the cream corn and bouillon it is easy to over-salt perhaps best to season at the end)
Fresh basil to garnish (optional but adds delightful flavor)

Directions
Fry onions and butter on low heat in a pressure cooker with the lid off. Add flour and stir for a few minutes to make a nice roux. Add remaining ingredients to pressure cooker and bring to a boil. Put the lid on the pressure cooker, reduce the heat to low, bring it up to pressure and let it cook for 6-10 minutes. Release the pressure using the quick release, season as needed, make sure the potatoes are cooked through. If they are not soft, simmer soup until they are soft. If you like, for a very smooth, creamy soup you can then let it cool slightly and then blend in a blender.
Notes
*if you don’t have this herb blend, use another green dill-based blend you like or any of these dried herbs listed to taste.

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7 Responses to “Gluten-Free Menu of the Week: Homemade Vegetarian Corn Potato Soup Recipe in the Pressure Cooker”

  1. I love pressure cooker recipes. This sounds delicious. Thanks!

  2. hopefully you and your tooth are on the mend and back to real food! have a restful and delightful week.

  3. [...] Sea has been busy (seriously, who could blame her???!!!) with a baby on the way and she’s just moved, too.  Not only that, but she had a tooth out and so this week’s ‘menu is filled with soft foods.  Of course, knowing Sea, soft doesn’t mean bland or boring! [...]

  4. That sounds great! I will have to come back later and look at all your GF recipes!

  5. oh you have got a lot on, hope the tooth is properly sorted now. Isn’t it funny how your tastes change when you are pregnant. One of the way I know I’m pregnant very early on is I suddenly can’t abide tea, well apart from the first successful one where I got no symptoms like that and therefore was well out with my dates !

  6. Wow, you certainly have a lot going on right now. Hurray for good husbands, though – it sounds like you two make a terrific team. And that corn soup sounds amazing. I want some. Right now!

  7. This sounds absolutely delicious! Hope you are feeling better soon!

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