Greek restaurants are always a great choice for vegans and for those times when you're eating with omnis. There's a little something for everyone. Hummus, baba ghanoush, pita bread and great salads (just watch out for the feta) are available at the very least and lots of times there are vegetable dishes that require little to no changes to be vegan. I was impressed enough with the hummus and whatnot, but what really had my mouth watering was the fasolakia or green beans. These had potato and tomatoes and were just so tender and flavorful. I decided to try to make some in my newly christened pressure cooker.
Pressure Cooker Vegan Fasolakia (Greek Green Beans)
- 1/4 cup olive oil
- 2 large onions, chopped
- 4 cloves garlic, sliced or minced
- 2 - 3 pounds green beans, washed and ends trimmed
- 3 medium potatoes, peeled and cut into 1 inch pieces
- 2 cans diced tomatoes including liquid (or 4-5 fresh tomatoes, diced)
- 2 teaspoons red pepper flakes
- 1 teaspoon salt and pepper and then more to taste
- Saute the onions in the olive oil in the pressure cooker until translucent.
- Add garlic and cook for 1 minute more.
- Add the rest of the ingredients to the pressure cooker. There should be enough liquid in the tomatoes that you don't have to add any more, but follow the directions on your particular pressure cooker. Some call for 1/2 a cup of liquid no matter what and you might not build up enough pressure if you don't add it. I didn't need to. I use a Fagor Rapida and my tomatoes had quite a bit of liquid.
- Put the lid on the pressure cooker and bring up to high pressure.
- Once high pressure is reached, lower the heat (but maintain pressure) and cook for 10 minutes.
- Release the pressure however you'd like. I've released both quickly and naturally and both times the recipe turned out great. The potatoes were super soft with the natural pressure but still held together on the fork and weren't mush.
So yum! The second time I made this I added twice as much sliced garlic and threw some whole cloves in as well. We like garlic a lot, though, so keep that in mind if you adjust that. I've had this before where the onions weren't chopped and were just rings or long strips. That would save time at the cutting board. I just chopped them because the man-people in the house don't like their onions that way. They like the flavor of onion but not the large, sliminess of them.
You cold also make this in something other than the pressure cooker like a big soup pot or enameled dutch oven. Same basic directions but I think it would take about 45 minutes to an hour of simmering in a covered pot.