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
Straightforward Cashew Lemon Cheezecake – Vegan Under Pressure
Thank you to the following for reviewing Vegan Under Pressure and featuring the Straightforward Cashew Lemon Cheezecake recipe on your blogs. This recipe can be found below and on page 290 of Vegan Under Pressure. Jenna from Good Good Things Kathy from Healthy Slow Cooking (thank you for the great photo!) Sarah from Heal Grow Blossom Kittee from Cake Maker to the Stars I am not
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
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.
Herbed Polenta – Vegan Under Pressure
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