When I first purchased my pressure cooker, I had no clue where to begin. To be honest, I was a tad scared to use it. However, after my first use (I think I made some beans) I said to myself,
That was SO easy! Where have you been all my life?
I instantly fell in love. I have been using my pressure cooker on a regular basis for over three years. I am still in love with how quick, and easy it is to use. If you do not have a pressure cooker, you should definitely get one. I have an Instant Pot brand, but there are also many more brands to choose from. Search around for what you will be comfortable with.
The reason for this post is because I was fortunate enough to be sent a review copy of Vegan Under Pressure: Perfect Vegan Meals Made Quick and Easy in Your Pressure Cooker,* by Jill Nussinow , MS, RDN (aka, The Veggie Queen). Jill has taught plant-based, whole foods cooking for more than twenty-five years. Jill has written several cookbooks, including, The New Fast Food: The Veggie Queen Pressure Cooks Whole Foods Meals in Less than 30 minutes.*
WOW!! What a beautiful, and easy to follow book. Included are sixteen gorgeous pictures placed in the middle of the book. This book is jammed packed full of all of the info you need on how to use a pressure cooker. No questions are unanswered. She covers it ALL, in this book. The majority of the recipes use ingredients that are already on hand, or available locally. I did run across several recipes that included ingredients I have never heard of, or that I am not sure that I can find locally. However, I am sure I can order, and find most of those ingredients online. Remember, I live smack dab in the middle of the CORN and SOYBEAN capital of central Illinois. Again, almost all of the recipes in this book include ingredients I have in the house. The recipes I did make so far were so easy, quick to make, and very flavorful. Want to know what all is included in this book? Here are the table of contents….
Table of Contents:
- Introduction to Pressure Cooking
- Pressure Cooking Basics
- Spice Blends and Other Seasonings (eight recipes such as Jerk Seasoning, and Curry Powder)
- Grains (thirty-two recipes such as Mushroom and Buckwheat Risotto, Spanish Brown Rice, and Basic Risotto)
- Beans (seventeen recipes such as Homemade Soy Milk, French Green Lentil Salad, and Baked Beans)
- Vegetables (thirty recipes such as Thai Red Curry, Mediterranean Potatoes, and Brussels Sprouts with Maple-Mustard Sauce)
- Soups (thirty-three recipes such as Spicy Brown Rice, and Bean Soup, The Veggie Queen’s Immune Boosting Bowl, and Holy Mole Black Bean Soup)
- Main Courses (thirty recipes such as Vegetable Chickpea Pie, Sloppy Jills, Shepherd’s Pie, and Black Bean and Sweet Potato Hash)
- Burgers, Patties, and Savory Cakes (seventeen recipes such as Spiced Jumpin’ John Burgers, and Smoky Double-Corn Pinto Burgers)
- Toppers: Sauces, Fillings, and More (fifteen recipes such as Soy Yogurt, Queso Sauce, and Lentil Tomato Sauce)
- Appetizers (twelve recipes such as Marinated Mushrooms, Black Bean, Corn, and Tomatillo Salsa, and Baba Ganoush)
- Desserts (fifteen recipes such as Tapioca Berry Parfait, Strawberry Rhubarb Sauce, and Moist Chocolate Cake)
Now that you are drooling (I know I am), I want to share a recipe with you from the book, with permission from the publisher, Houghton Mifflin Harcourt.
Red Lentil, Sweet Potato, and Hemp Burgers sounds delicious right? I have not made this one yet, but it is definitely another one on the top of my list to make SOON! Read the recipe below to see why.
Text excerpted from Vegan Under Pressure, © 2015 by Jill Nussinow. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.
Photo © Lauren Volo.
Red Lentil, Sweet Potato, and Hemp Burgers
Makes 8 to 10 burgers
When I first made these burgers, in a class I was teaching, everyone loved the flavor, but also that they were packed with nutrition. I have to agree that they are mighty tasty, and they are easy to make for a quick weeknight meal. If you do not like curry, season instead with a tablespoon of Salt-Free Spicy Mix, store bought all-purpose seasoning, or your favorite blend; smoked paprika and cumin would work as well.
1 cup minced onion
2 teaspoons grated fresh ginger
1 cup minced mushrooms, such as shiitake (stems removed) or crimini
1 cup red lentils, rinsed and picked over
1½ sweet potatoes, peeled and cut into large pieces (1 medium)
2¼ cups vegetable stock
Vegetable cooking spray, optional
¼ cup hemp seeds
¼ cup finely chopped fresh flatleaf parsley
¼ cup finely chopped cilantro
1 tablespoon curry powder
1 cup “baby” or quick oats
1 to 4 tablespoons brown rice flour, if needed
- Heat a stovetop pressure cooker over medium heat or set an electric cooker to sauté. Add the onion, ginger, and mushrooms and dry sauté for 2 to 3 minutes. Add the lentils, sweet potatoes, and stock.
- Lock on the lid. Bring to high pressure; cook for 6 minutes. Let the pressure come down naturally. Carefully remove the lid, tilting it away from you. Transfer the lentil mixture to a large bowl and let stand until cool enough to handle, at least 15 minutes.
- Heat the oven to 375°F. Line a baking sheet with parchment paper and spray with cooking spray, if desired; or line the sheet with a silicone baking mat.
- When the lentil mixture is cool, mash it with a potato masher or a fork. Stir in the hemp seeds, parsley, cilantro, and curry powder. Stir in the oats. The mixture should come together and form a thick paste; if it is too wet, add brown rice flour by the tablespoon, as necessary.
- 5. With wet hands, form into 8 to 10 patties and place on the prepared baking sheet. Bake for 10 minutes. Turn the burgers and bake for another 10 minutes, until they are firm and brown.
- Let cool for a few minutes. Serve immediately, refrigerate, or freeze for up to 3 months.
CLICK HERE to Print/Save Recipe
The publisher, Houghton Mifflin Harcourt, was nice of enough to send me a review copy. Guess what? They are even more amazing, and offering a FREE copy to a PBJ reader (U.S. and Canada only please).
For your chance to win a copy, post your answer below to this question:
How has using a pressure cooker enhanced your plant-based meals? Or, if you do not have a pressure cooker, how do you feel having one will enhance your plant-based meals?
Deadline for giveaway is Monday, March 21st at midnight (CST). I will email the winner on Tuesday, March 22nd.
**GIVEAWAY HAS ENDED -CONGRATS, LATASHA**
Pickup your copy of Vegan Under Pressure HERE*. (feel free to pickup extra copies for your friends, and family).
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Disclosure: The publisher sent me a copy of the book to review. All opinions are my own, and I happily recommend this book to you. Also, this post contains affiliate links, indicated by a *.