Vegan Pressure Cooking
Author: JL Fields · Subject: Cookbooks
Say goodbye to long cooking and preparation times. With a pressure cooker, you can cook filling, nutritious meals in under an hour and with little mess or cleanup. It’s not only delicious but easy too! With Vegan Pressure Cooking, you’ll learn all of the ins and outs of pressure cooking–including why there’s no need to be scared of trying something new!
From choosing a pressure cooker that suits you best to understand the ingredients that are perfect for pressure cooking – including beans, grains, hearty vegetables, and more – author JL Fields will walk through all the ropes so you can start creating delicious, everyday meals in no time.
Recipes span all meals and tastes, from easy breakfasts like Savory Oatmeal and Stewed Apricots to healthy dinners like Kale, Lentil, and Squash Chili and Sweet Potato Enchiladas. There’s something for everyone!
About the Author
JL Fields is a vegan cook, lifestyle coach and educator. She is co-author of Vegan for Her: The Woman’s Guide to Being Healthy and Fit on a Plant-Based Diet with Virginia Messina.
She is the Plant-Based Team Leader for Attune Foods and speaks on plant-based food and vegan activism, fitness and body image, making big changes post-40, blogging, and nonprofit management at festivals, farm markets, community organizations, and colleges and universities.
She has been interviewed for radio shows and podcasts including Main Street Vegan, Our Hen House, and Erin Red Radio.
“Mention an interest in pressure cooking and there’s a good chance you’ll hear a horror story about one exploding. With modern equipment, that scenario is highly unlikely, according to Fields. Before diving into the recipes, the author addresses this fear by answering frequently asked questions and addressing the care and proper use of contemporary appliances. Fields also offers cooking time charts for simple grains and beans. Demonstrating the pressure cooker’s versatility, the author moves on to cover breakfast, sides, soups, stews, dinner, and even dessert with dishes such as apple pie steel-cut oats, lemony artichokes with horseradish butter, jackfruit and sweet potato enchiladas, and coconut gingered black bean brownies. Readers will swallow any lingering apprehensions after looking at the many tempting photos. Occasional less-common ingredients like freekah and turnips, along with twists on ordinary meals such as savory oatmeal or Asian-inspired chili, will appeal to adventurous cooks. VERDICT This work should gain Fields many fans. Her unintimidating approach takes into account all the important basics without being overwhelming. Those who want to adapt favorite plant-based recipes for their pressure cooker will appreciate the more comprehensive coverage in Jill Nussinow’s The New Fast Food.” – Library Journal
“Finally, a cookbook that makes it fun to cook under pressure! In Vegan Pressure Cooking, JL expertly guides us into the world of pressure cooking, combining practical instruction with inventive recipes. JL’s enthusiasm for easy, delicious, compassionate food will help you prepare vegan staples with ease … and also impress guests when the pressure’s on!” – Dreena Burton, author of Let Them Eat Vegan
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