I just made the Mediterranean Vegetable Stew with Olives tonight from your cookbook The New Fast Food. It is divine!!!! Absolutely love it’s deliciousness. Thank you so much for that cookbook. EVERYTHING I have made from it is fabulous. The Spicy Thai Carrot Soup is a family fave and my Indian husband was SO happy when I made the Curried Chickpea, Eggplant, Okra and Corn
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 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.
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 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
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.
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 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!
I want to thank you. I have been afraid to use my new pressure cooker for 8 months until I found your cookbook and web site on line. First I made black eye peas, and was less fearful. Then I made curried vegetables and was in love. Today it’s Middle Eastern Chickpeas with Spinach, (after work, imagine that!) and I know it’s going to be
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!
The Mediterranean Stew with Olives is truly the best new recipe I’ve tried recently! I’d encourage everyone to try it! I usually keep a veggie soup on hand all the time but this is a fresh new spin on it….a real keeper! You did a great job writing that recipe Jill Nussinow!
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
Thank you! Your video on Youtube about making beans in a pressure cooker gave me so much confidence. I believe I have watched all your Youtube videos. While I prefer a vegetarian lifestyle I’m married to a meat and potatoes guy. So, pressure cooking works for both of us. I’ve made cornbread in the pressure cooker that tastes like you’re eating fresh corn. There is
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 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
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 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 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,