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The Ultimate Vegan Cookbook for Your Instant Pot: 80 Easy and Delicious Plant-Based Recipes That You Can Make in Half the Time Paperback – January 10, 2017
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About the Author
Kathy Hester is the creator of HealthySlowCooking.com and the bestselling author of The Easy Vegan Cookbook, OATrageous Oatmeals, The Great Vegan Bean Book and The Vegan Slow Cooker. She lives in Durham, North Carolina.
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However, this is MUCH MORE than a cookbook and this is why it's worth it for me. Kathy goes into all the things you need to know about the IP in a way, frankly, that is much more logical and understandable than most vegan recipes I've found online, and she explains things about the IP better than IP handbook itself in places ("What do all those buttons do!").
There is an IP troubleshooting section, and "Ninja Instant Pot tricks" section and also thoughts on special diet considerations. She breaks down the IP lingo and acronyms in a simple and straightforward way for beginners, but the recipes themselves vary from easy to quite sophisticated. There are some handy extras on the recipes themselves - the recipes are in American measurements but also have the metric equivalents (handy for some of you) and it gives the nutrition information for those of us watching our calorie/carb and protein intakes.
BEST PART: there are pages and pages of what I'll call "reference material" that formerly you'd likely have to google for, making this more than a cookbook but more like a manual - a Bean and Lentil Cooking Chart, a Whole Grains Cooking Chart, and a Vegetable Cooking Chart. I needed these things.
Extras I appreciates in a cookbook with a good "user experience" - an appendix of recipes by course, a list of handy IP accessories, recommended Facebook groups, reading, and other cookbooks, and a very thorough and comprehensive index so it's quick and easy to look stuff up. These are details that mean a lot to me, the internet is filled with recipes, but I really appreciate actual instruction and resources to best use the IP as a Vegan.
This is likely a book I will leave in the kitchen for regular use, rather than put on the back shelf - I'll use to to make sure my cooking times and cooking processes are correct, and also to inspire ideas. It's more than delicious recipes, it's a practical manual.
As of today, there is no "Look Inside" feature yet, so here is an overview of the main chapters:
* Introduction: Everything You Need to Know about Your IP
* Five Recipes to Start You Out -- includes recipes for beans, a pear-cardamom oatmeal, a jackfruit ragu, a one-pot pasta, and a zucchini-lemon snack cake; I like how Hester starts us off by introducing basic recipes so we can get comfortable with the IP
* Quick and Easy Homemade Staples -- includes recipes for soy yogurt (which is so easy to make in your 7-in-1 IP!), vegan ricotta (which sounds amazing; it doesn't use the IP, but is used in a few recipes), and various stocks and spice blends (which don't use the IP, but which are also used in a few recipes)
* Beans and Lentils that Cook in Half the Time -- includes recipes for soups, curries, and even black bean-quinoa burgers
* Fun and Delicious Ways to Add in More Whole Grains -- includes recipes for a sushi bowl, two kinds of tamales, and cornbread, amongst others
* Eat Your Vegetables: Easy and Elegant Plant-Based Fare -- includes recipes for veggie side dishes and also some soups, dumplings, and taco fillings
* Fast and Comfortable One-Pot Meals -- includes some more soups and stews, a ricotta penne pie, various congees, and even steamed buns
* Cook It All at the Same Time -- includes recipes where you can cook several parts of your meal in one IP, with recipes for lentils, a tempeh bowl, a burrito bowl, a mushroom curry, and more
* Decadent and Healthy Desserts -- includes recipes for a tres-leches-type dessert, a pudding, a chocolate tofu cheesecake, and others
As you can see, Hester focuses on whole foods, and she has a wide variety of recipes that is sure to please any palette. The opening chapter is also a really nice overview of the IP that goes over how it works and what to expect when you use it. She also provides nutritional information for each recipe, as well as indications of whether or not the recipe is gluten-free.
My copy just arrived this morning, but I've already made the Pear Cardamom Steel-Cut Oats (which were so delicious and perfect on a cold January morning!) and Mushroom Potato Taco Filling (which we're having for dinner tonight). Both were super tasty.
As far as presentation goes, pretty much every recipe is accompanied by a full-page, full-color photo, which I really appreciate since photos always inspire me to try recipes out. I also love how Page Street (the publisher) does flat binding, so that the book stays open when you lay it out flat.
Also, if you're on Facebook, be sure to check out the vegan Facebook groups that Hester lists on the resources page in the back. I've been a member of one since I bought my IP last April, and the members (among whom are cookbook authors like Hester herself, Jill Nussinow, and JL Fields) are incredibly helpful, especially when you first start using your IP and have zillions of questions (or maybe that was just me ;-) ).
One of the joys of an Instant Pot is that, unlike a crockpot, it keeps the ingredients whole and doesn't make them mushy. I also love that I can get dinner started and just walk away, without having to monitor and stir a cooking pot of ingredients. On weekends, I'll also often start our dinner as early as 3:00, knowing that the recipe can sit until we're ready to eat.
I'm pleased that I added Kathy Hester's new cookbook to my library, and know I'll get much use out of it in the years to come!
I would recommend this book to any first-time Instant Pot users.