Vegan Under Pressure: Perfect Vegan Meals Made Quick and Easy in Your Pressure Cooker

Vegan Under Pressure: Perfect Vegan Meals Made Quick and Easy in Your Pressure Cooker

by Jill Nussinow


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Product Details

ISBN-13: 9780544464025
Publisher: Houghton Mifflin Harcourt
Publication date: 01/12/2016
Pages: 320
Sales rank: 44,831
Product dimensions: 7.90(w) x 8.90(h) x 0.80(d)

About the Author

JILL NUSSINOW, aka The Veggie Queen™—has been teaching plant-based, whole-foods cooking for more than 25 years at Santa Rosa Junior College and elsewhere, and has been teaching people about the joys of pressure cooking since 1996.  Jill has written three previous books, TheNew Fast Food, Nutrition CHAMPS, and The Veggie Queen: Vegetables Get the Royal Treatment

Table of Contents

Introduction iv

1 Introduction to Pressure Cooking vi

2 Pressure Cooking Basics 10

3 Spice Blends and Other Seasonings 34

4 Grains 46

5 Beans 90

6 Vegetables 116

7 Soups 154

8 Main Courses 194

9 Burgers, Patties, and Savory Cakes 230

10 Toppers: Sauces, Fillings, and More 252

11 Appetizers 270

12 Desserts 284

Acknowledgments 303

Resources 304

Index 306

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Vegan Under Pressure: Perfect Vegan Meals Made Quick and Easy in Your Pressure Cooker 5 out of 5 based on 0 ratings. 1 reviews.
ocfooddiva More than 1 year ago
In Chapter 4, Grains, Late Summer or Early Fall Vegetable Quinoa Salad utilizes tomatillos (often used in Mexican cooking) for their tart flavor. I love quinoa, so I knew I would love this salad. It also incorporates zingy garlic, sweet red bell pepper & tomato, and refreshing scallions & cilantro. This would be great for a potluck or picnic. Rating: 5/5 In Chapter 5, Beans, Cannellini Beans with Gremolata is high in protein and has great flavor. The cannellini beans become creamy when pressure cooked which contrasts nicely with the gremolata. It reminds me of a coarsely chopped pesto with a crunch from the almonds and refreshing parsley. Rating: 5/5 In Chapter 6, Vegetables, Brussels Sprouts with Maple-Mustard Sauce are a must for any brussels sprout lover like myself. I’ve been eating them since I was little. They reminded me of baby cabbages and I used them in my Barbie kitchen to simulate a head of cabbage. Jill and I agree on having brussels sprouts al dente so you have the crispness of the stalk of the brussels sprout contrasting with the tender leaves. The Dijon and maple syrup gave it a nice flavor of earthy sweetness. Rating: 5/5 In Chapter 7, Soups, Lemongrass Cabbage Soup is a hearty yet refreshing soup. The cabbage and potatoes provided heartiness while the lemongrass added a refreshing touch to the creamy coconut milk base. Rating: 5/5 In Chapter 8, Main Courses, Millet and Lentils with mushrooms and seasonal vegetables reminded me of my childhood. In the 1970s, my mom went on a health kick and bought canned cooked millet to use as her meat substitute. I loved it! My dad thought it was so weird that a little girl would like millet. After my mom lost the taste for it, I would ask my dad to buy it occasionally. It was expensive at the time, so it was a treat for me when he could find it on sale. I also love lentils so combining these into one recipe is just amazing! The addition of seasonal vegetables made this into a meal! Rating: 5/5 In Chapter 12, Desserts, Moist Chocolate Cake floored me when I found out it was vegan, gluten-free, and baked in a pressure cooker. It was moist, chocolatey, and not overly sweet. I love desserts but anything overly sweet just turns me off. The addition of raspberry and powdered sugar made the perfect ending to this cookbook tasting. Rating: 5/5