used it to make butternut squash soup tonight. mmm, so good. sweet, savory and slightly spicy.


butternup squash, onion, garlic, salt, pepper, chipotle powder, smoked paprika, garam masala, nutmeg, baking soda, olive oil and a bit of vanilla unsweetened almond milk.



tempted to eat it all.

seeing this: aluminum, stainless steel or some coating?

you mixture looks nice though except for the baking soda (no need) and the almond milk (proper full cream milk or none)

its stainless steel. i dont think an aluminum one would be strong enough to withstand the pressure unless quite thick.

the baking soda makes it carmelize, which normally a pressure cooker cant do.

i cant drink milk, so i use the almond...

looks tasty as fuck. pot roast should be next

maybe, but if im gonna do meat, id rather do it sous vide. im probably gonna use this mostly for soups/stocks.

ah, but be sure that you check the ingredients
there are some decent almond or oat based milks
but many are like chemical factories (like the soy varieties)



you should consider branching out a bit:
beetroot cooks far faster and the same with chickpeas (if you want to make your own houmus/hummus)

This post was edited by brmv on Jun 13 2013 06:33pm

i use almond breeze. mainly because i can get it cheap at costco, but its pretty good, too. ive tried soy milk in the past, i cant have much of that, either.



not a big beet fan, but i might use it for potatoes and other things too. not saying im ONLY gonna use it for soups, but thatll be one of the main things...


(lol, i just noticed that i typed butternuP squash...)

This post was edited by ReturnFormer on Jun 13 2013 08:46pm

googled for it and it seems to be one of the better milk substitutes
have to look here if i can find it - for my wife, i am lucky and can always consume proper milk

why no meat T_T

like i said, its pretty good. ive used it in pumpkin pie and other stuff, too.




if im gonna cook a roast, id rather do it sous vide, which comes out much nicer.