Once again, I’d have a photo of the dish that I just cooked in my pressure cooker but I was too hungry to stop and shoot it. It also wasn’t the most beautiful looking dish but it certainly hit the culinary mark for me. Now that I am satiated, I can write more clearly about what I just cooked and why it matters to anyone
Are You Afraid of the Pressure Cooker?
Do you have questions about pressure cooking? My soon-to-be-released ebook, The New Fast Food: The Veggie Queen Pressure Cooks Whole Food Meals in Less than 30 Minutes, will likely answer your questions. Until then, though, here are some recent questions and answers about pressure cooking.
Pressure Cooker Orange Scented Beet Salad
Beets and citrus are an amazing combination. Here the beets and citrus addsweetness while a touch of vinegar adds the sour. The whole thing comes together so quickly in the pressure cooker.
Immune Boosting Bowl
I have been working feverishly for the past month or so to complete my pressure cooking cookbook. I’ve taken few breaks and haven’t seen much of the world lately. Still, I managed to get attacked by a germ, a virus. I suspect that my son’s return from a trip back east with a sickness, and his coughing, without covering his mouth, led to this moment.
Almost Autumn Tomato Salad
Today was the annual Heirloom Tomato Festival at the Santa Rosa farmer’s market. I have done a cooking demonstration at the market for this event for many years. I had to skip last year because I was traveling. This year, i decided because raw food is still trendy, that I would prepare a simply delicious heirloom tomato salad with a little twist — grated lemon
Pressure Cooked Spicy Eggplant Sauce
Laura Pazzaglia of the Hip Pressure Cooking website has shared her simple recipe for Spicy Eggplant Sauce. It’s great to meet someone who is as passionate as I am about pressure cooking, and likes to make simply delicious food.
The Veggie Queen Makes Old Fashioned Fermented Pickles
Want to learn how to make fermented pickles? Get yourself some very fresh cucumbers, salt, garlic, dill and black pepper and you are well on your way.
Time to Make Fermented Sauerkraut
Often cabbage is the base as in this sauerkraut recipe but many other vegetables can also be fermented.
A is for Allium and White Bean Spring Soup
Spring is the time for alliums which include onions, garlic, leeks and shallots. Here they’re combined with white beans and herbs to make fresh tasting green soup.
Mushroom, Kale, Brown Rice and Lentil Soft Tacos
Soft tacos are a great way to go gluten-free and use an incredible variety of fillings. You can make them different every day if you like, or stick to making those that you like best. Mushrooms are one of my favorites so they made it into these vegan tacos.