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Vegan Under Pressure: Perfect Vegan Meals Made Quick and Easy in Your Pressure Cooker Paperback – Illustrated, January 12, 2016
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From the Publisher
Thai Red Curry with Squash, Mushrooms & Broccoli from Vegan Under Pressure
Serves 4 to 6
I am wowed by the flavor of this fusion-style dish, where winter squash pairs very well with Thai curry. The mushrooms add earthiness and a lot of texture, while the broccoli (or greens) adds freshness. If you are not familiar with lime leaves, you will likely recognize the flavor if you’ve eaten Thai food. Store the leaves in your freezer so that they are available when you need them. Galangal is a root, similar to ginger, that is used in Thai cooking. Chana dal is split chickpeas, which are used often in Indian cooking. If you can’t find them, split red lentils stand in easily. This is a perfect winter dish.
1. Heat a stovetop pressure cooker over medium heat or set an electric cooker to sauté. Add the onion and dry sauté for 1 minute. Add the garlic and chile and cook 1 minute longer.
2. Add the chana dal, galangal, lime leaves, ¾ cup of the stock, the coconut milk, and curry paste. Lock the lid on the cooker. Bring to high pressure; cook for 3 minutes. Let the pressure come down naturally. Remove the lid, carefully tilting it away from you.
3. Add the squash, mushrooms, and remaining 1 cup stock. Lock the lid back on the cooker. Bring to high pressure; cook for 3 minutes. Quick release the pressure. Remove the lid, carefully tilting it away from you.
4. Stir in the broccoli. Lock the lid back on and let sit for 2 minutes. Carefully open the lid. Remove the galangal slices.
5. Transfer the contents to a large bowl. Add lime juice to taste, sprinkle with cilantro, and serve.
- 1 cup sliced onion
- 3 cloves garlic, minced
- 1 teaspoon or more minced hot chile, such as jalapeño; or ½ teaspoon crushed red pepper
- ½ cup chana dal or split red lentils
- 2 pieces dried galangal slices
- 2 kaffir lime leaves
- 1¾ cups vegetable stock
- ½ cup regular or light coconut milk
- 2 teaspoons Thai red curry paste
- 4 to 5 cups (or more) peeled cubed winter squash, such as butternut, kabocha, or acorn (1 pound)
- 4 ounces oyster mushrooms, sliced
- 1 cup broccoli florets; or 2 cups thinly sliced kale, collard greens, or Swiss chard
- 1 to 2 tablespoons lime juice
- Chopped cilantro, for garnish
"Nussinow offers up a wide variety of vegan recipes that can be prepared using a pressure cooker, which speeds up cooking time so much that even low-and-slow classics can be prepared for a weeknight meal."
About the Author
- Item Weight : 1.35 pounds
- Paperback : 320 pages
- ISBN-13 : 978-0544464025
- ISBN-10 : 0544464028
- Product Dimensions : 8 x 0.74 x 9 inches
- Publisher : Houghton Mifflin Harcourt; Illustrated Edition (January 12, 2016)
- Language: : English
- Best Sellers Rank: #37,542 in Books (See Top 100 in Books)
- Customer Reviews:
Top reviews from the United States
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I recently ordered and reviewed another Instant Pot cookbook, and was *so* disappointed in it (gave one of the few 2 star reviews I've ever given of a cookbook!)
This book is the antithesis of that book!
HOLY COW! This book packs over *250 pages* of actual recipes! That's *excluding* things like the introduction, chapter overviews, the index, etc.. I'm talking *actual recipes*!
And oh, what recipes they are!
I was pleased as punch that her very first recipe in the whole book was for berbere; I knew right then I was going to love the book. (I've made my own blend for berbere for years, and in fact nervously served my berbere-spiced meal to a fellow student who was from Nigeria - she pronounced it 'excellent'..whew! But that was then - nearly 30 years ago, and this is now, and I digress... .)
One of the things that I really like about this book is that she incorporate instructions for both stovetop and electric pressure cookers right into the recipe, as casually as you please. They are just *there*, when and where you need them. And, if you *don't* need the directions to differentiate between stovetop and electric (say that the directions are "lock on the lid, bring to high pressure, and cook for 4 minutes"), she doesn't bloat the recipe with unnecessary directions! I mean, how simple and obvious is that?
The one thing that was a bit disappointing is that the dessert section is rather small (yeah, that's one of the first things I check out in a cookbook..)..but she makes up for it with excellent - and creative - appetizer and topping chapters, plus the desserts that she does have are A-mazing!
And speaking of creative, another thing that I really like about this book is that it's a great mix of old standards and comfort food recipes (steel cut oatmeal, lentil soup, creamy mushroom soup), and creative, interesting and, dare I say it, even trendy ones (Kale, Chard and Dandelion Spread, anyone)?
All in all, this plant-based pressure cooker recipe cookbook is a great addition to your pressure cooking cookbook collection, regardless of whether or not you're vegan!
One caution I do have to give generally about buying soft-covered books from Amazon these days is that Amazon has started shipping paperback book in soft, padded envelopes, via the post office, instead of UPS. And, at least where I am, USPS *rolls them up* and *stuffs them in your mailbox*!! I've had every single soft-covered book that I've ordered from Amazon in the past month warped in this way! :~(
I was fortunate enough to get this cookbook through my local library before buying it on Amazon. As soon as I looked through Vegan Under Pressure I new I had to have my own copy.
There are no photos accompanying each recipe, so keep this in mind if you are one of those people who prefer cookbooks with a lot of color photography.
I'd rather have 175 recipes and less photos.
(The middle of the book does include a small collection of color photos)
Jill Nussinow's recipes are flavorful using little or no salt and foods not drenched in processed oils, instead in its place herbs, citrus zest, balsamic vinegar, spices turmeric, coriander, cumin, cardamom and ingredients such as dulse, kombu, cocoa nibs (not exotic to me) that I would typically use in my cooking anyway.
All of these ingredients can be found at Asian and Indian groceries, Trader Joe's, Whole Foods Market as well as on Amazon.
Every recipe we tried was delicious, came out perfectly and none of the recipes are labor intensive. I avoid all labor intensive cookbooks and recipes. I was able to prepare two or three recipes on the weekend in one day with one electric pressure cooker. Since I love this book so much I've bought a second pressure cooker to allow me to cook two recipes at the same time. Now I have different meals and dessert for weeknights.
All the recipes were outstanding and simple to prepare. I've already made some of these recipes more than once and they turned out wonderfully each time. Jill Nussinow cooks the same way I eat and cook.
I look forward to trying the remaining recipes.
All of Jill Nussinow's bean recipes call for dried beans, no awful canned bean recipes.
The recipes I've made are:
Holy Mole Black Bean Soup (AMAZING!), Tempeh and Tomatillo Stew, Mixed Vegetables with Peanut Sauce, Cabbage White Bean and Tomato Soup with The Veggie Queen's Oil-Free Pesto, The Veggie Queen's Immune Boosting Bowl, Lemongrass Cabbage Soup, Spicy Brown Rice and Bean Soup, Large Black Bean, Mushroom and Green Salad, Spring Split Pea Soup, Tempeh Tagine with Carrots and Sweet Potatoes, Thai Red Curry, 4 C's Warm Rye Berry Salad, Saffron Rice Pudding, Millet, Amaranth and Sweet Potato "Pudding"and Peaches Poached in Red Wine (super easy to make).
Vegan Under Pressure is for people who appreciate "Real Food" cooking and not relying on canned or processed food recipes.
If you're looking for a cookbook full of healthy delicious recipes that are as the book says "Quick and Easy".
THIS is your cookbook.
Jill walks you through how to use both stovetop and electric pressure cookers in the first few chapters, and she provides extensive tables for how long to cook grains, beans, and veggies. So far, I've made two of her recipes and also followed her instructions for making soy yogurt (which I made with Belle+ Bella - Yogurt Starter 4 x 5g Packets (Pack of 2) ), and all have turned out great! I'm attaching photos of the millet-lentil-veggie recipe and of the soy yogurt.
Each recipe also includes directions for both types of pressure cookers. (When I bought my Instant Pot, I also bought Vegan Pressure Cooking: Delicious Beans, Grains, and One-Pot Meals in Minutes , but Fields' book only includes time for stovetop cookers, so I haven't made anything from it yet.)
Also, if you're on Facebook, search for "Instant Pot Vegan Recipes" to join a super friendly group that can help answer any questions you have. Both Jill and JL are members of it, and everyone is really helpful in getting you started with your pressure cooker.
Top reviews from other countries
It has also come to light that unfortunately the author has made some unsavoury comments regarding the rights of black lives that have made me deeply uncomfortable and sad. As a vegan who believes all lives are precious I cannot in good conscious support anyone who is against equality for all.
I was disappointed that there were no images of the recipes; but I'm not going to mark it down for that as I knew this when I bought it.
The measurements are also American.