Description
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.
Sheridith Maresh –
I have been using a heavy weight stainless steel, AETERNUM 6 qt pressure cooker since 1981. When my children were young I used it at least 4-6 times a week to feed our vegaterain family of 6. Back then it was $75…more than my monthly food budget. It still works like a charm. Although I think after 36 years its time to change the gaskets.
Watching one of Jill’s videos using a Fagor electric pressure cooker got me so excited again. My Mother’s Day gift to myself a” 6qt Fagor electric PC”. I have now entered the 20th century! And of course I ordered Jill’s book “Cooking under Pressure”. It arrived yesterday and I have already read it cover to cover. Back in my day, I used the PC to quickly cook the beans, grains or other ingredients which I then ADDED to my recipes. Never occurred to me to use it any other way. To make simple bean soup, I would PC beans and then add onions, potatoes and seasoning after the fact. There always was this looming fear that it would get clogged with bean skins, or small grains which meant I never cooked such foods as rice, millet, small lentils or even potatoes for fear of harming my children. Jill’s cookbook offers so many wonderful recipes that I can not wait to make. Just reading them through I can imagine the flavors and textures. Jill’s recipes reflect my style of cooking. I am very impressed at the variety of recipes, clear instructions and helpful hints. With so many recipes online this is a welcome change to have a actual book on the counter. It reminds me years past. Just like always I have already spilled some water on the page for the White Bean Soup that I am trying out today. I know “Vegan under Pressure” and my pressure cooker will get lots of use.
Sheridith Maresh –
I have been using a heavy weight stainless steel, AETERNUM 6 qt pressure cooker since 1981. When my children were young I used it at least 4-6 times a week to feed our vegaterain family of 6. Back then it was $75…more than my monthly food budget. It still works like a charm. Although I think after 36 years its time to change the gaskets.
Watching one of Jill’s videos using a Fagor electric pressure cooker got me so excited again. My Mother’s Day gift to myself a” 6qt Fagor electric PC”. I have now entered the 20th century! And of course I ordered Jill’s book “Cooking under Pressure”. It arrived yesterday and I have already read it cover to cover. Back in my day, I used the PC to quickly cook the beans, grains or other ingredients which I then ADDED to my recipes. Never occurred to me to use it any other way. To make simple bean soup, I would PC beans and then add onions, potatoes and seasoning after the fact. There always was this looming fear that it would get clogged with bean skins, or small grains which meant I never cooked such foods as rice, millet, small lentils or even potatoes for fear of harming my children. Jill’s cookbook offers so many wonderful recipes that I can not wait to make. Just reading them through I can imagine the flavors and textures. Jill’s recipes reflect my style of cooking. I am very impressed at the variety of recipes, clear instructions and helpful hints. With so many recipes online this is a welcome change to have a actual book on the counter. It reminds me years past. Just like always I have already spilled some water on the page for the White Bean Soup that I am trying out today. I know “Cooking under Pressure” and my pressure cooker will get lots of use.