Wow! It’s been a year since we reviewed Jill Nussinow’s Nutrition Champs! Now, The Veggie Queen™ has a new book, released in January 2016, celebrating what’s she known for…PRESSURE COOKING! We’re very excited to share this book with you, as we have fallen in love with pressure cooking in our home.
Jill’s books demonstrate how tasty and vibrant whole foods plant-based cooking can be. With a pressure cooker, you don’t have to slave away for what seems like out to make colorful, balanced vegan meals. We love how Jill puts the reader at ease with simple yet detailed instructions. If you’re new to pressure cooking, no need to fear. Our favorite features of the book are the resources and grids, especially for cooking different types of beans and legumes.
While we’ve been using our pressure cooker for a little over a year now, we’re still learning. It’s still new ot use. However, once we got the hang of understanding the difference between cooking at low pressure versus cooking at high, we really became obsessed with pressure cooking. I mean, 6 minute rice and pressure cooking beans from dry in less than an hour! Game changer in our home.
Vegan Under Pressure offers a variety of recipes to cover all courses from breakfast (Pumpkin Spice Steel-Cut Oats) to dessert (Pear Almond Upside Down Cake). Many of these dishes you can make ahead of time or in a pinch, which is the beauty of pressure cooking. The recipes cover a wide range of cuisines from American to Southeast Asian. There are even tips to translate your traditional recipes into ones for the pressure cooker!
Jill’s expertise lends to the careful approach in her recipes. It makes it easier to follow along whether you have an electric pressure cooker, like we do, or a stovetop one! We have the great opportunities to share one of Jill’s recipes from the book with you. Her Sassy Sesame Tofu is delicious! This dish takes an interesting spin by incorporating sweet potatoes, which goes really nicely with the carrots and sugar snap peas. Not to mention, this dish is really pretty (see the above book photo by Lauren Volo). Give it a try!
- 2 teaspoons toasted sesame oil
- 1 medium yellow, white, or sweet onion, sliced from top to bottom to equal about 2 cups
- 1 carrot, peeled and cut on the diagonal into ½-inch pieces
- 1 cup diced peeled sweet potato
- 3 cloves garlic, minced
- 2 tablespoons sesame seeds
- 1 pound extra firm tofu, cut into 1-inch cubes
- 1 to 2 tablespoons tamari
- 1 tablespoon rice vinegar
- ⅓ cup vegetable stock
- 2 cups sugar snap or snow peas, cut in half
- 2 tablespoons Sweet and Spicy Red Pepper Sauce or sriracha
- 2 tablespoons tahini, optional, for a richer dish
- 2 tablespoons chopped scallion, for garnish
- Heat a stovetop pressure cooker over medium heat or set an electric cooker to sauté; add the sesame oil. Add the onion, carrot, and sweet potato and sauté for 2 minutes. Add the garlic and 1 tablespoon of the sesame seeds and sauté another minute. Add the tofu, tamari, vinegar, and stock.
- Lock the lid on the cooker. Bring to high pressure; cook for 3 minutes. Quick release the pressure. Carefully remove the lid, tilting it away from you.
- Add the peas and lock the lid back on. Bring to low pressure; cook for 1 minute. (If you do not have a low pressure option, lock the lid on and let sit for 2 to 3 minutes.) Quick release the pressure. Remove the lid, carefully tilting it away from you.
- Stir in the pepper sauce and tahini, if using. Garnish with the remaining 1 tablespoon sesame seeds and the chopped scallion and serve.
- Use broccoli florets or 1-inch pieces of green or wax beans instead of the peas. Cook at low pressure for 2 minutes with a quick release.
- Text excerpted from Vegan Under Pressure, © 2015 by Jill Nussinow. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.
- Photo © Lauren Volo.
We also have a giveaway happening!!! Enter below for your chance to win a copy of Vegan Pressure Cooking! Winner will be announced during #VeganFoodChat on Sunday, April 3, 2016!