SOY NUT BUTTER RECIPES

Steps:

• Soak soybeans in 2-3 cups of water overnight. This will soften the soybeans and get them ready for blending.
• Discard water and rinse soybeans. We want to get rid of any of the dirt or contaminants that were on the beans themselves.
• Remove skins as best you can. You can rub the beans by hand while they're underwater. The released skins will float to the top and can be skimmed off. Don't worry if you can't get them all. Blending the beans will release all that soy nutrition.
• Add soybeans and 4 cups water to a blender.
• Blend until smooth. This step exposes the entire bean to the water, ensuring we wring all the nutrition we can from these beans for our homemade soy milk.
• Strain the blended mixture using cheesecloth or a nut milk bag. Our testing has led us to these organic cotton nut milk bags. They're a great balance of tightly woven cloth that keeps the pulp inside, porous enough to let the milk flow freely, tough enough to withstand multiple milkings, and with a tie-close top that prevents blowouts.
• Heat the strained milk in a heavy-bottom pan to 212ºF (100ºC). Hold this temperature for 20 minutes, stirring frequently to prevent sticking. Cool the milk and store. This is an important step since, as a legume, soy can't be consumed raw.
• Refrigerate up to 4 days.

Steps:

• Select the normal Sauté setting on the Instant Pot. Lightly toast each spice, one at a time, by adding it to the pot and stirring continuously until aromatic, about 1 minute each. Make sure not to burn them. The goal is to remove any residual moisture so they are easy to grind.
• As the spices are toasted, transfer them to a plate and let cool completely. Grind the spices in a spice grinder to make a fine powder.
• Store in an airtight container in a cool, dry place away from direct sunlight for up to 6 months.
• Select the high Sauté setting on the Instant Pot and heat the ghee. Add the onion and cook until translucent, 4 to 5 minutes. Press the Cancel button to turn off the Instant Pot. Add the chicken, tomato puree, water, ginger, garlic, chile powder, salt, garam masala, and turmeric and stir to combine.
• To make the rice: In a 1 1/2-quart stainless-steel bowl that will fit in the Instant Pot, stir together the rice, water, and salt. Place a tall steam rack in the pot, making sure its legs are resting on the bottom. Place the bowl of rice on the rack.
• Secure the lid and set the Pressure Release to Sealing. Select the Pressure Cook or Manual setting and set the cooking time for 5 minutes at high pressure.
• Let the pressure release naturally for 5 minutes, then move the Pressure Release to Venting to release any remaining steam. Open the pot. Using heat-resistant mitts, place the bowl of rice on a trivet and remove the tall steam rack. Add to the pot the coconut cream, tomato paste, fenugreek, and sugar and stir to combine. Select the high Sauté setting and cook until the curry comes to a boil and is heated through, about 2 minutes. Press the Cancel button to turn off the Instant Pot.
• Spoon the rice onto plates and ladle the curry over the top. Sprinkle with the cilantro and serve.