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Great Vegetarian Cooking Under Pressure

Posted Jul 12 2010 5:47am

Great Vegetarian Cooking Under Pressure



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.

5 Stars The Mother of Modern Pressure Cooking Explains All
I hadn’t used a pressure cooker in decades when, recently, to regain my girlish figure (though I am in fact a rather hulking alpha male), and to save the planet and divorce myself from the cruelty and chicanery of the meat and dairy industries, I decided to go vegan, with a decidedly macrobiotic twist. I had no idea what I had done with the Aeterna pressure cooker I bought nearly thirty years ago when I went macro in law school. So I bought two first-rate spanking new pressure cookers and decided that, instead of limiting myself to using them for brown rice, I’d explore. On this site I found Lorna Sass’s books and promptly secured a copy of GVCUP. Everything about the book rocks. Sass’s prose is clear and friendly. You feel like an old friend is talking you through the steps. The book is comprehensive, covering the kinds of pressure cookers available, their care and feeding (no pun intended), safety, etc. Charts with cooking times for various kinds of grains, vegetables and legumes make life easy. And the recipes are damned near fool-proof. They work, and have inspired me to produce nutrient-rich, flavorful, and colorful vegetarian meals that my wife (a long-time vegan) and I have been enjoying. The pressure cooker is a greatly underused tool in the US. Sass is a great and edifying cheer leader for the device someone called a “crockpot on steroids.” If you’re a vegan, a vegetarian, or you just want to explore vegan/vegetarian recipes using this remarkable device, this is the very best book you could find. Five stars. Go Lorna. I’ll meet you by the kale and quinoa.

5 Stars Revolutionary Book
I’ve owned this book since it was first published. I’m still discovering its many incredible recipes. Lorna has really started a revolution in cooking with her emphasis on the pressure cooker. I’m about to buy my second cooker after using my old Cuisinart for 10 years. I’m finding the ability to turn out quick vegetarian soups, stews and grain dishes increasing useful and essential. I no longer have a desire to eat food in restaurants after eating the much superior food that comes out of my pressure cooker every day. I also have Lorna’s book the Ecological Kitchen, which has been renamed to The Complete Vegetarian Cookbook or some such title. I recommend it as well. Lorna’s books are definitely worth owning even in an age when you can easily find recipes on line. I’m grateful for her expertise. The pressure cooker is truly one of the most under-rated machine. They are essential for anyone eating a vegetarian diet or those making this important transition.

5 Stars also an instruction manual – awesome
I just got my first pressure cooker and have disregarded the manual that ca,e with it because this cookbook is fantastic as a how-to. Cooking times for everything you can think of, great rrecipes of course, and also other recipes, like making your own spices. She also discusses storage (what goes in the freezer, cabinet, etc). Woildnt have a clue without this book. LOVE it!

5 Stars Makes cooking even more joyful
This is the first cookbook for pressure cooking (ordered along with our first pressure cooker) in our house and we were pleasantly surprised. Book has good reference material. It explains basics of presurre cooking and gives a table of cooking times for certain foods. So far, we have tried only three recipes, and all three came out amazing. Can’t wait to try more.

4 Stars A book that hasn’t dated
Already being an owner of Pressure Perfect and the Pressured Cook, both by Lorna Sass, and enjoying vegetarian food I thought I’d add to my pressure cooking collection and I’m not disappointed.

Although the book is 15 years old, it isn’t dated. There are occasional references to ingredients (such as coconut milk) that were rare at the time and common place now, but that isn’t an impediment. There are also references to ingredients & brands only available in the USA, but they’re easy to adapt to what is available here in Australia.

I’ve had the book less than a month, but I’d recommend the Cauliflower & Potato Curry, Curried Split Pea Soup and Quinoa Vegetable Soup.

The book makes eating nutritious vegetarian food easy and if I allow myself one small criticism (and it is small) the book is vegan rather than vegetarian. I’ve yet to find a recipe that includes eggs or dairy but as I said it’s a small criticism.

And I so recommend Lorna Sass’ other books as well.

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