Synopses & Reviews
Vegan cooking made fast, fresh, and flavorful with the convenience of a pressure cooker
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.
Vegan cooking made fast, fresh, and flavorful with the convenience of a pressure cooker, including all the essential info for using the appliance safely and effectively, and 175 recipes.and#160;
About the Author
JILL NUSSINOW, aka The Veggie Queenandtrade;andmdash;has been teaching plant-based, whole-foods cooking for more than 25 years at Santa Rosa Junior College and elsewhere, and has been teaching people about the joys of pressure cooking since 1996. andnbsp;Jill has written three previous books, The New Fast Food, Nutrition CHAMPS, andandnbsp;The Veggie Queen: Vegetables Get the Royal Treatment.andnbsp;