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
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
So glad I finally got Jill Nussinow’s Vegan Under Pressure! Everything we’ve made has been delicious and flavorful and it’s really helped to learn how to use my Instant Pot. I’m just kicking myself I didn’t get this cookbook sooner! I figured I could just find recipes on the internet, but it has been SO helpful to have a cookbook specifically for Whole Food Plant-Based
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 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.
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 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
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
First off, last Saturday was hardly a class. In class you listen, take notes, nod your head and hope to pass the final exam. When we got together with Jill for our private cooking class, we listened, learned, laughed and in the end, enjoyed one of the best meals I’ve had in years. The experience was amazing. Not surprisingly, we all went out the next
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 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!
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 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
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
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
Jill spoke at our Spring Lake Village monthly wellness program on the topic of ‘Is There a Vegetarian Diet in Your Future?’ She is such a knowledgeable and enthusiastic speaker, and her obvious commitment to healthy eating is contagious. She inspired us all to increase our consumption of plant-based foods of all colors of the rainbow. I can’t wait to try some of her creative
Jill knows her stuff when it comes to vegan cooking, she’s not called the Veggie Queen for nothing. And she also knows her stuff when it comes to pressure cooking. Put the two together and you get an excellent resource in vegan pressure cooking. Don’t have a pressure cooker? No worries, ‘The New Fast Food’ e-cookbook walks you through the process of finding one that