Vegan Under Pressure takes off where The New Fast Food left off. It has new and improved, cooking charts, as well as more information on using your pressure cooker, stove top or electric, in imaginative ways. Think of cornbread, cakes, cheesecakes and much more. The 12 robust chapters, in this more than 300-page book, cover information on how to make your own herb and spice blends to how to make veggies burgers like a pro with ingredients cooked in the pressure cooker. The recipe chapters contain 175 recipes that cover dishes from breakfast through dessert and many other dishes throughout the day and year. Click here for the expanded recipe table of contents.
For the growing number of people who eat vegan, a pressure cooker is a blessing when it comes to saving time and enjoying a wider variety of foods on a regular basis. The pressure cooker drastically shortens the cooking times of healthful vegan staples such as dried beans and ancient grains: suddenly hummus from scratch and braised artichokes become weeknight fare. In Vegan Under Pressure, Jill Nussinow shows how to use the appliance safely and effectively, and reveals the breadth of vegan fare that can be made using a pressure cooker, including Roasted Pepper and White Bean Dip, Harissa-Glazed Carrots with Green Olives, Pozole Chili, Farro Salad with Tomatoes and Arugula, Thai Summer Vegetable Curry, a chapter of veggie burgers, Cornbread, Pear-Almond Upside Down Cake, and DIY soy milk and seitan.
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