Vegan Under Pressure Review & Giveaway
Can you feel the pressure? Can you? The title of this new book sounds like the story of my life lately, but luckily it’s just a good ol’ pressure cooker cookbook. Vegan Under Pressure* is a new cookbook by Jill Nussinow, MS, RDN, aka The Veggie Queen. Jill is a veteran pressure cooker cook (see our review of The New Fast Food) and she whips up all sorts of healthful foods and desserts in this new book.
If you’re new to pressure cooking, fret not, Jill covers the basic about the pots themselves as well tips before you start cooking. The recipes in this book range from basic grains and beans, soups and stews, grain salads and burger to breakfast foods and desserts like tapioca pudding, cheesecakes and cakes. Yes, you read that right, cakes!
Pressure cookers have always been a nifty kitchen since I was a kid, but I actually learned a few new things with this book. I was totally intrigued by the fact that you can make cakes and cheesecakes—things that are usually baked. So I focused on these types of recipes for my review. Unfortunately couldn’t find a 1.5-2 qt vessel that would fit in either of my pressure cookers, so I had forego making the cakes I so wanted to try. The hunt is still on. I won’t give up. I need to make the Moist Chocolate cake and the Pear Almond Upside-Down cake.
I was, however, able to make the Millet, Amaranth and Sweet Potato Pudding and the Straightforward Cashew Lemon Cheezecake (pictured below). You guys, I made a cheesecake in the pressure cooker! I’m still giddy about it.
These desserts have a definite healthful flare to them. They’re low sugar, low fat, and lots of fiber. If your New Year’s resolution was to cut down on sugar, but you still want some dessert, they will get you through it. I was completely amazed at how firm the cheesecake turned out. I was reluctant to add more liquid to the thick batter, but will probably be less conservative the next time I make this. And the pudding is a great dish that can either be served as a dessert or eaten for breakfast. I opted for the latter and think it’s a great way to change things up a bit.
This book is chock full of healthful recipes that save time and energy. Enjoy the recipe below and scroll down to the end of this post to enter for a chance to win a copy of Vegan Under Pressure.*
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
1. 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.
2. 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.
3. 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.
4. 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.
6. Let cool for a few minutes. Serve immediately, refrigerate, or freeze for up to 3 months.
Text excerpted from Vegan Under Pressure, © 2015 by Jill Nussinow. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved. Photo © Lauren Volo.
Giveaway Winner Update
Carla M. is the winner of a copy of Vegan Under Pressure cookbook. Congrats![contesthopper contest=”36286″]