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 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 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 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.
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 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 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
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 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 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 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
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 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
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
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
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!
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
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