|Vegan Under Pressure by Jill Nussinow!|
I've been posting pretty frequently about the mad infatuation I have with the ol' Instant Pot, so when Julie showed me Jill Nussinow's recent Vegan Under Pressure, I knew I wanted to take it for a spin and review it.
I really love this book. If you have a pressure cooker, you'll also really love this book. For any of you vegan old timers, (I'm looking at you, Andrea), her cooking style reminds me a LOT of Lorna Sass--not just the pressure cooking angle, but her style with recipes, too. She's sorta got a little macro glow.
The recipes in VUP, definitely have a healthy slant to them, in a way I really appreciate. The bulk contain millet and other cool grains, with tons of legumes and vegetables. I didn't notice any processed ingredients besides healthy oils (and those seem limited--I added a little to recipes here and there) and just a little salt (I added some of that too). There are desserts, and I was particularly mesmerized by the prospect of pressure cooking cake, fruit crumbles, and cheezecake.
I'm not new to pressure cooking, but since it's been awhile and the electric cooker is newish to me, I've definitely experienced a learning curve. This book helps so much, and will be a staple for me. The author gives detailed, thorough directions in each recipe for pressure amounts and cooking times, and specifies whether to allow the pressure in the pot to come down naturally, or if it needs a quick release. The book also includes detailed reference charts for cooking legumes, rice, grains and vegetables.
|"Baked" Beans with hot dogs and 'tato chips.|
Here's what I've made so far, but I'll definitely be making lots more:
Simple Vegetable Stock--This was a great basic recipe using odds and ends I pulled out of the fridge and pantry. I poured it into a pitcher and used it all week. I need to get in the habit of keeping this around, because it took practically no work.
French Green Lentils--French lentils are really easy to overcook, so I followed the cooking time for a lentil salad in the book, and they came out perfectly al dente.
"Baked" Beans--These made me ridiculously happy, because they're sweetened with dates and blackstrap molasses and came together in a snap. I'm also always looking for new bean recipes, and these are nothing like what I already had in my repertoire.
|Gomen (Ethiopian Collard Greens) over cheesie grits. This combo was soOOo good.|
Gomen (Ethiopian Collard Greens)--There are several Ethiopian inspired recipes in VUP, but the gomen caught my eye first, because they're cooked with berbere, which I'd never done before. These were faboo served over cheese grits (I used Follow Your Heart cheddar shreds). These will stay in our regular rotation--they were awesome.
|Peanut butter chia-oats, topped with coconut flakes and Apple Berry Crisp|
Apple Berry Crisp or Not-So Crisp--Pressure cooking a fruit crisp definitely didn't save me any time, but it is pretty awesome, because you can let it go without babysitting, and it won't burn or heat up your house. I loved the fruit part of this dessert, but didn't love the not so crisp topping, until I scooped it onto some chia-oats. I'd definitely make this again, but for breakfasts instead of dessert.
Straightforward Cashew Lemon Cheezecake--I find the idea of pressure cooking cheesecake titillating, so this was one of the first recipes I tried. Again, you don't really save time by pressure cooking this, but it's pretty cool nonetheless. Jill and her publisher are letting me share this recipe, so you'll find it below--I've already made three! The first iteration I made as written with a blueberry-ginger chia jam on top, the second had orange blossom water, cinnamon and cardamon added with an orange mixed-berry chia jam topping, and the third is chocolate-crusted peanut butter cheesecake. Stay tuned for results on the last one, since it needs to set up in the fridge overnight before we can slice it. One thing for certain, these cheesecakes taste best after a few days in the fridge. I liked them the most after the second day, which makes them awesome for parties!
|Cheesecake #1 topped with blueberry-ginger chia jam. The crust on this is so good!!|
Makes 1 cake, 8-12 slices
To get the best results, you need to use a high-speed blender. 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.
Kittee Tip: Instead of purchasing a small springform pan, I lined a regular 6" cake pan with parchment and pressed the crust in on top of that. It worked like a charm! Just refrigerate the cheesecake and once chilled and set, use the paper to pull the cake from the pan...
What You Need for the Crust:
♥ 1 cup quick oats (I used rolled oats)
♥ ½ cup walnuts
♥ ½ cup chopped dates, soaked in ¼ cup water for 15 to 30 minutes, drained, but reserve soaking liquid
What You Need for the Filling:
♥ 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
1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
Text excerpted from Vegan Under Pressure, © 2015 by Jill Nussinow. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.
- Title: Vegan Under Pressure
- Author: Jill Nussinow
- Blog: The Veggie Queen
- Publisher: Houghton Mifflin Harcourt
- Photos: Colored pics scattered throughout
- Focus: Healthy, vegan pressure cooking
- 6 Recipes to Intrigue: Mixed Grain Blend for Any Time of Day, Smoky, Cheesy Steel-Cut Oats, Homemade Soymilk, Artichokes in Minutes, Pear Almond Upside-Down Cake, Sai Bhaji (Pakistani Greens).
- XGFXness: The book is almost entirely gluten-free.
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I received a free review copy of Vegan Under Pressure from Houghton Mifflin Harcourt. No compensation or gift was exchanged for this review, and the rad opinion posted here is my own.