“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.”
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 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 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 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 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
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 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
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 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
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
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
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 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 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!
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 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