I’ve got another great cookbook to giveaway! This one is so fun and the recipes are just delicious. I’m really enjoying using my pressure cooker and this cookbook is teaching me how to become an expert! A pressure cooker provides so many benefits, if you don’t have one, I highly recommend it and this awesome cookbook! 🙂
A bit about the book:
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.
What I love about Jill’s recipes is that her dishes are not just healthy, they are full of flavor! Jill is a Registered Dietitian, a healthy, plant-based foods pioneer and has written quite a few fantastic books prior to Vegan Under Pressure. Jill pushes food boundaries, is very creative and experiments with lesser known ingredients that turn incredible dishes. She guides you through using a pressure cooker with ease and without fear. This book is a fantastic guide for people new to pressure cooking and also seasoned experts that may want to learn new functions of these awesome machines. There are quite a few dishes in this cookbook I had no idea you could make in a pressure cooker! Cooking in a pressure cooker is also a fantastic way to keep you on track eating a more plant-based/vegan diet. Which is good for everyone!
Below are a few of the delicious dishes I tested for you 😉 :
Creamy Broccoli Soup
No cream used, just tofu and non-dairy milk! Excellent!
So flavorful and aromatic! And yummy too!
Red Lentil, Sweet Potato, and Hemp Burgers
These burgers are healthy, easy to make and packed with protein! I love making veggie burgers!
And finally, Cheezecake!! Yes, cheesecake made in a pressure cooker! It works! See the recipe below, it is quite a treat!
Text excerpted from Vegan Under Pressure, © 2015 by Jill Nussinow. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.
Straightforward Cashew Lemon Cheezecake
Makes 1 cake, 8 to 12 slices
I am not a dairy cheesecake fan, but I love vegan cheezecake as it’s usually not cloyingly sweet or overly fatty. This comes together rather easily but seems like a very special dessert. It can be served with a variety of fruit toppings, depending upon what’s in season. The star is the filling, although the crust is mighty tasty, too. You do, however, need to remember to soak the cashews for at least 2 hours in advance.
To get the best results, you need to use a high-speed blender. You can also make this in a regular blender or food processor, but know that you won’t get the creamy result that is intended (it will still taste darned good). You will need a 6-, 7-, or 8-inch springform pan that fits inside your pressure cooker. If you don’t want to make an oat crust, use your favorite raw crust.
- 1 cup quick oats
- ½ cup walnuts
- ½ cup chopped dates, soaked in ¼ cup water for 15 to 30 minutes, drained, but reserve soaking liquid
- 1 cup cashews, soaked in 1 cup water for 2 to 4 hours
- ½ cup coconut flour
- ¼ cup coconut palm sugar
- ½ cup vanilla nondairy milk
- 1 to 2 teaspoons grated lemon zest
- 2 tablespoons lemon juice
- 1 teaspoon vanilla extract
- 1 tablespoon arrowroot powder
- ½ cup fresh raspberries, blueberries, or strawberries; or 6 figs, sliced; or other fruit to top the cheesecake
- Add 1½ cups water to your pressure cooker and add a rack elevated above the water. Create a set of helper handles to enable you to remove the pan.
- To make the crust: Combine the crust ingredients in a mini food processor and process briefly until the mixture comes together. If it seems too dry, add a tablespoon at a time of the date soaking liquid until you have a cohesive “dough.” It should be firm but not gooey. Press into the bottom and a little way up the sides of a springform pan that will fit in your pressure cooker.
- To make the filling: Drain the cashews, reserving the soaking water. Add the cashews and half the soaking water to a high-speed blender or food processor and process until smooth. Add more water, if necessary. Add the coconut flour, palm sugar, milk, lemon zest, lemon juice, and vanilla to the blender or processor. Blend well. Add the arrowroot and blend again.
- Pour the filling into the crust, smoothing out the top. Cover the pan with foil or a cover. Lower the pan into the pressure cooker, using the helper handle, if necessary.
- Lock on the lid. Bring to high pressure; cook for 20 minutes. Let the pressure come down naturally. Carefully open the cooker, tilting the lid away from you.
- Using the helper handle, carefully take the pan out of the cooker. Remove the cover carefully so any accumulated moisture does not drip onto the cake. Set the pan on a rack to cool. Place the fruit on top of the cheezecake. Let cool for at least 30 minutes, then refrigerate for at least 1 hour before removing the outer part of the pan and serving.
And now, follow this link for your chance to win this fantastic cookbook:
And don’t forget to pick up your copy of Vegan Under Pressure! http://www.theveggiequeen.com/product/vegan-under-pressure-cookbook/