Description
For the growing number of people that eat vegan, a pressure cooker is a blessing in the case of saving time and enjoying a greater diversity of foods regularly. The pressure cooker drastically shortens the cooking times of healthful vegan staples such as dried beans and ancient grains: all at once hummus from scratch and braised artichokes turn into weeknight fare. In Vegan Under Pressure, Jill Nussinow shows the best way to use the appliance safely and effectively, and reveals the breadth of vegan fare that may be made the usage of 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.