I have so much gratitude for the bloggers, authors and podcasters who participated in my blog book tour and helped me (and still do) promote my book Vegan Under Pressure earlier this year. Without their support, and yours, it would be much more difficult to be aligned with my mission to help more people eat better tasting, healthier food and prepare it with less effort. I
Tapioca Berry Parfait – Vegan Under Pressure
Thank you to the following for reviewing Vegan Under Pressure and featuring the Tapioca Berry Parfait recipe on your blogs. This recipe can be found below and on page 302 of Vegan Under Pressure. Debbie from The Health Seakers Kitchen Fran from FranCostigan.com Joanne from Foods for Long Life Julie from JulieHasson.com Making dessert doesn’t get much easier than this. Be sure to use a 6-quart
Red Lentil, Sweet Potato, Hemp Burgers – Vegan Under Pressure
Thank you to the following for reviewing Vegan Under Pressure and featuring the Red Lentil, Sweet Potato, and Hemp Burger recipe on your blogs. This recipe has been featured before, but we’ve included it again below. You can find this recipe on page 244 of Vegan Under Pressure. Brian from The Sexy Vegan Donna from Wake Up and Eat Ellen from HuffPo’s Meatless Monday Kristina
Garlic Parsley Mashed Potatoes – Vegan Under Pressure
Thank you Kim Hoffman from The Healthy Hoff for reviewing Vegan Under Pressure and featuring my Garlic Parsley Mashed Potatoes recipe. This recipe can be found below and on page 217 of Vegan Under Pressure. Pressure cooking potatoes means that making real mashed potatoes takes just minutes. Make them as lumpy or smooth as you like.
Sassy Sesame Tofu – Vegan Under Pressure
Thank you to the following for reviewing Vegan Under Pressure and featuring the Sassy Sesame Tofu recipe on your blogs. The recipe can be found below and on page 211 of Vegan Under Pressure. Amy from Amy’s Nutritarian Kitchen Carmella from The Food Duo Dianne from Chic Vegan Sara from The Sausagetarian This crowd-pleasing recipe is a simple and delicious way to prepare tofu, which gets firmer under pressure and absorbs
Borscht – Vegan Under Pressure
Thank you to both Heather and Amy for reviewing Vegan Under Pressure and featuring Borscht with a Lemon Twist and Greens recipe on your blogs. This recipe can be found below and on page 164 of Vegan Under Pressure. Heather Nicholds, Heather Nicholds.com Amy Katz, Veggies Save the Day I cannot claim that it was my idea to add red lentils to this beautiful red
Thai Red Curry – Vegan Under Pressure
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
Orange Scented Beet Salad – Vegan Under Pressure
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
Maple and Vinegar Braised Parsnips – Vegan Under Pressure
Thank you Becky Striepe from Glue and Glitter for reviewing Vegan Under Pressure and featuring Maple and Vinegar Braised Parsnips recipe and using them in your Quinoa Buddha Bowl. The parsnip recipe can be found below and on page 127 of Vegan Under Pressure. Parsnips look like white carrots but they don’t really taste the. They are starchier and maybe even sweeter in an
Greek Stewed Lima Beans – Vegan Under Pressure
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.