I just wanted to tell you that I bought your recent cookbook from Cultivate and made the Black Bean Soup. Holy Mackerel it is the best I have ever had! Just wanted to share my gratitude with you.
I just wanted to send you a quick note about how much I love pressure cooking now, thanks to your book The New Fast Food. I own two pressure cookers, and have been amazed by how much easier it is now to cook beans, and grains quickly and with no fuss. I’ve tried several recipes and enjoyed those as well. I must admit, now that
I just got my new Fagor Duo pressure cooker and the first thing I made in it was your Beet, Carrot and Cabbage Curry recipe. Only I used turnip greens instead of cabbage, and since I only had three baby beets, I added three small turnips. The flavors were wonderful. Even my husband liked it! The pressure cooker was a snap to use. I no
I knew my pressure cooker was a success… When my husband says he ALWAYS wants me to cook beans in the pressure cooker–they were the best he’s ever tasted. And this is a very serious pinto bean man. I made barley-veggie soup in just minutes (after making veggie stock from saved green onion tops, cabbage, celery leaves, etc. that I keep in the freezer [thanks
You are helping people change their lives for sure, my husband lost 70+ pounds and is off cholesterol and high blood pressure meds by going plant strong – you give a gift that is more valuable than any other because, to me, there is nothing more precious than our health and well-being. Tonight I am making the Mixed Vegetable Curry that I received in the
I love Jill Nussinow’s book The New Fast Food and my new pressure cooker. This book inspired me to buy a new pressure cooker and I now make delicious soups and vegetables, in minutes. I love making substitutions and recreating recipes,and this book instilled confidence in me to do this. The pressure cooker has helped me make positive changes in my kitchen–from thought to food,
I purchased a pressure cooker some time ago but was afraid to use it. I never could find a good cookbook until I found The New Fast Food book. I purchased it and I love it. It’s my new best friend. I wanted some apple sauce but didn’t like what I found at any of the stores. I purchased some red apples to make my
“The Veggie Queen’s presentation was both inspiring and informational. Her recipes were not only delicious, but also easy to prepare, two things which are crucial in my household. In fact, I went out and bought a new pressure cooker that weekend! She really reinforced the idea that healthy foods are just as fast as convenience foods.”
I keep meaning to do this….thank you so much for introducing me to pressure cooking. I love it! Our family has been eating so many more legumes now that I can make them so quickly. I’ve even mastered using the pressure cooker on our electric stove. Also your white bean soup recipe is fantastic, I’ve already made it twice. Thank you again!
The thrill of pressure cooking is the suspense you have just before you open the pot. It is so different than cooking on a stove and watching your food cook. With a pressure cooker, the colors and the smell are like a mysterious creation. My first attempt at pressure cooking was the black eyed pea soup in Jill’s book The New Fast Food. It was
I made this recipe for the Vegan Munggo tonight….added in some Indian spices when I cooked the beans, then curry powder when cooking them with the veggies, and served over Forbidden rice….to die for! My pickiest eater said it was one of the best dishes ever! Easy to make and delicious means it becomes part of our permanent rotation. Thanks for a great recipe!
Jill, thank you very much for the Black Eye Pea, Split Pea and Millet Soup recipe that you shared in your January 14 newsletter We had it for dinner this evening and all 3 of us gave it a10out of 10! You get a gold star! That has just ascended to being on our Family Favourites list.
You don’t know what a change you have made in our lives, with the purchase of our pressure cookers and all your fabulous recipes. Tonight, the rest of my dinner was almost done when I started making my polenta which normally takes me about 30-40 minutes. I made only plain polenta, but followed the recipe and – perfection in 5 minutes plus less than 10
I absolutely ADORE my new pressure cooker. I rarely become transcendent over cookware, but this is special. My Fagor Futuro pressure cooker has made a huge difference. We can make perfect brown rice in 20 minutes, an incredible chicken broth in an hour, and vegetables take no time at all. My husband has never liked broccoli before, but likes it quick cooked in the pressure
I have mastered brown rice to perfection and beans (all kinds) in the pressure cooker. Your recipes are so good that we stopped going to restaurants. We stimulate the economy by supporting a local CSA, a local co-op health food store and our local farmers markets. We feel really good about that, and donate our change to the SPCA.
I am so excited about this; I’ve had my pressure cooker for a long time and for some reason, it never occurred to me to use it to cook grains! We made your Tempeh, Potatoes and Broccoli recipe from The New Fast Food™ ebook last night and it was delicious (I used turnips instead of potatoes). I love my pressure cooker even more now!
I just want to take a moment to thank you for your cookbook, The New Fast Food. My husband, who has embraced the plant-based lifestyle for 1.5 years now after a heart attack at 42 years old, would still not eat sweet potatoes…..until your smoky sweet potato black bean chili! We’ve tried and loved many recipes from your book. He is one of those guys
I highly recommend Jill Nussinow’s book and all the information you can search in this group. I cook 1 cup of oats with 1 cup almond milk and 2 cups of water for 3 minutes under pressure and then natural pressure release. I like to add cinnamon and vanilla to taste and I also like to add 1/2 cup golden raisins for sweetness. I save