Inspiring Ideas for Plant Based Eating
If you eat brown rice one of the biggest, and perhaps, most important Instant Pot questions is “how to get brown rice just like you want it”? After reading hundreds of answers to posts about brown rice, I am convinced that there are multiple issues involved when cooking brown rice so that it’s “perfect”. First, it seems like we don’t all like our brown rice
Here is one Instant Pot myth worth exploring. I just read someone exclaiming in a Facebook group that the pot says ON but nothing is happening. The response she received is that once the pot comes to pressure it will start counting down. FALSE… Once the pot decides to count down it might already be at pressure for a minute or two. I haven’t actually
You know that for vegans, the holiday meal is often all about the side dishes. Even if you have omnis at your table, these dishes will likely appeal to them. These recipes appear in my cookbook Vegan Under Pressure along with many others. Vegan Holiday Side Dishes: Garlic Parsley Mashed Potatoes Maple Vinegar Braised Parsnips Maple Mustard Brussels Sprouts Looking for a new use for leftover cranberries
Thank you to the following for reviewing Vegan Under Pressure and featuring the Thai Red Curry recipe on your blogs. The recipe can be found below and on page 152 of Vegan Under Pressure. Dianne Wenz, Dianne’s Vegan Kitchen Marla Rose, Vegan Street (Here is a link to the Q&A session I did with Vegan Street) Nava Atlas, Veg Kitchen Brandie Faust, 2 Flirty Girls and
Thank you to the following for reviewing Vegan Under Pressure and featuring the Orange Scented Beet Salad recipe on your blogs. The recipe for this salad is below and can be found on page 146 of Vegan Under Pressure. Karen Lee, Dr. Karen S. Lee, Katie Mae, Plant Based Katie (thank you for the photo) Bryanna Clark Grogan, Vegan Feast Kitchen 3 minutes high pressure; 7
Thank you Zsu Dever, at Zsu’s Vegan Pantry for reviewing Vegan Under Pressure and featuring Greek Stewed Lima Beans with fennel and artichokes recipe on your blog along with a beautiful photo. This recipe can be found on page 109 of Vegan Under Pressure. Fennel and artichokes make a great pair and this brothy, springtime stew brings out the best in all of its vegetables.
Thank you to the following for reviewing Vegan Under Pressure and featuring the Herbed Polenta recipe on your blogs. The Herbed Polenta recipe is below and on page 70 of Vegan Under Pressure. Amy Fothergill, The Family Chef Barbara Schieving, Pressure Cooking Today added sundried tomatoes to her polenta, and Kat Moss Mendenhall, KatMendenhall.com added sundried tomatos and olives. Polenta has gone upscale, but it’s easy
Get ready for a month of recipes from my long overdue Vegan Under Pressure blog tour/reviews. I will be posting three recipes every week. The first recipe is 4C’s Warm Rye Berry Salad. Thank you Bryanna Clark Grogan from Vegan Feast Kitchen for reviewing Vegan Under Pressure and featuring many of the recipes including 4 Cs Warm Rye Berry Salad on your blog. The recipe
I made hundreds of veggie burgers while I was testing my cookbook Vegan Under Pressure. I am still inspired to make burgers from whatever I have cooked and is hanging out in my refrigerator or freezer- begging for a new incarnation. My latest burger – Red Rice, Chickpea and Cauliflower Burgers doesn’t look as good as the Sweet Potato Hemp Burger, (not only because that one has
I had so much fun working on the Burger chapter of Vegan Under Pressure. I thought that I might get sick of veggie burgers but that has not happened yet. The professional photo (thanks Lauren Volo) of my Red Lentil, Sweet Potato, Hemp Veggie Burgers includes potato chips (they did not ask me and probably thought that it was cute). I do not recommend serving this
