Great Vegetarian Cooking Under Pressure
Lorna J. Sass
Format: PDF / Kindle (mobi) / ePub
Under pressure to prepare a quick, nutritious dinner? Under pressure to reduce your fat and cholesterol? When the pressure's on for a great vegetarian meal on the run, turn to Lorna Sass's second guide to the safe and delicious use of the pressure cooker.
Following the phenomenal success of Cooking Under Pressure, this collection of recipes dispels the myth of the difficult-to-use pressure cooker -- which is in fact easier and faster than the microwave -- and shows how vegetarian fare can be vibrantly colorful and full of flavor!
Bursting with rich soups, hearty stews and casseroles, zesty curries, and flavor-packed chilis, Great Vegetarion Cooking Under Pressure brings together over 150 recipes, most with cooking times of under ten minutes. Arrive in Provence with a two-minute soupe au pistou laced with garlic and fennel; serve up an elegant zucchini bisque with tomatoes and fresh basil in just five minutes; or prepare a polenta good enough for a palazzo in only ten minutes. There are also scores of perfect vegetable side dish recipes, with an instructive chart detailing how to prepare everything from artichokes to zucchini.
Lorna Sass devotes special attention to grains -- a vital part of the healthy diet -- and shows how brown rice, millet, couscous, quinoa, and bulgur can turn from gourmet store items into staples of your pantry. Whether it's Risotto with Broccoli Rabe and White Beans in five minutes, or Mediterranean Vegetable Couscous in just six, these recipes lock in delicious nutrition without tying up precious time. There's even a section about the splendid desserts that are possible with the pressure cooker, like Banana Pudding Cake and Pumpkin Bread Pudding.
Filled with informative sections about the equipment, ingredients, and language of pressure cooking, suggestions for theme menus, and mail-order resources, this compendium of high-quality, high-fiber, low-fat (and mostly cholesterol-free) dishes will become an essential guide for today's bustling cook.
sea palm, cut off the tough root ends that hold together the fronds. If sea palm is not available in your health food store, you may mail-order it from Gold Mine Natural Food Co. (see Mail-Order Sources). Sea Vegetables: A category that deserves much more attention in American kitchens, sea vegetables are high in protein and loaded with minerals. They are available dry in health food stores and Asian markets. You may store them indefinitely in a well-sealed container in a cool, dry place. See
substitute 2 teaspoons dried oregano leaves, 1 teaspoon dried basil leaves, 1 teaspoon sweet paprika, and a pinch of crushed red pepper flakes. Add ½ pound fresh mushrooms, halved (if small) or quartered. * * * TIPS & TECHNIQUES It seems just about impossible to overcook chickpeas in the pressure cooker. I find that even when meltingly soft, they still maintain their shape beautifully. So, if you like your chickpeas very tender, add 2 to 3 minutes to cooking time under pressure. *
frequently, for 1 minute. Stir in the rice, reserved green purée (stand back to avoid sputtering oil), boiling water, chili powder, salt, and corn. Lock the lid in place. Set the cooker on a heated Flame Tamer. Over high heat, bring to high pressure. Lower the heat just enough to maintain high pressure and cook for 25 minutes. Allow the pressure to come down naturally for 10 minutes. Quick-release any remaining pressure. Remove the lid, tilting it away from you to allow any excess steam to
DESSERTS Fruit-Based Desserts Rice Puddings Steamed Pudding-Cakes—and A Bread Pudding APPENDIX Trouble Shooting Further Resources: Vegetarian Nutrition Mail-Order Sources SEARCHABLE TERMS ABOUT THE AUTHOR OTHER BOOKS BY LORNA J. SASS COPYRIGHT ABOUT THE PUBLISHER Great Vegetarian Cooking Under Pressure Two-Hour Taste in Ten Minutes Lorna J. Sass Under pressure to prepare a quick, nutritious dinner? Under pressure to reduce your fat and cholesterol? When the pressure’s on for
pressure and cook for 11 minutes. Allow the pressure to come down naturally or use a quick-release method. Remove the lid, tilting it away from you to allow any excess steam to escape. If the beans are not tender, replace (but do not lock) the lid and simmer until they are done. Remove the bay leaf. Stir in the tomatoes, okra, and salt and pepper and simmer until the okra is tender, 2 to 3 minutes. Add a splash of vinegar, if desired, to perk up the flavors. THAI CHICKPEAS * * *